For the first time since I started writing at Dessert By Candy, I have a whole week of recipes lined up. I did not spend the whole weekend slaving away in the kitchen. Quite the contrary, in fact. With a water heater repair appointment on Saturday and racing the Chilly Half Marathon on Sunday, I did my best to avoid the kitchen all weekend. Hot water is now flowing from the tap and I notched another sub-1:50 running race in my belt. Can’t say I am dissatisfied with my weekend activities.
I changed my mind a million times about racing the Chilly Half. It is my traditional mid-winter fitness test and the result helps me gauge my current fitness level. Running is one of the toughest cardio activities and there is no faking. After losing two months of off-season training from ankle surgery recovery, I knew that my training is behind schedule. I honestly do not need to pay almost a hundred dollars in registration fee and drive over an hour to a miserable cold race in order to find out that I am not as fit as I normally am. However, I had been running well the last two weeks in training. Racing in Burlington also gave me a valid excuse to skip indoor skating practice on Sunday. I signed up at the eleventh hour as the last online registration entry. I did not realize the ridiculousness of my action until I tell my friends “I am running a half marathon on Sunday at –13C temperature so I will not see my ex at practice. Hurts too much.”. You gotta do what you gotta do, you know? (and that includes a post-race selfie, of course)
On Saturday, I quickly prepared a couple of substantial salads for weekend dinners. I wanted nourishing food for pre-race and post-race dinner. The salads must hold well in the fridge over the weekend. I cannot think of easier alternatives. Seriously, putting dinner on the table took less than one minute. Take salads out of fridge. Set bowls and cutleries on table. Eat.