I wore a t-shirt and shorts on my 5-mile run this morning. It’s October, right?
I mean, it looks like it’s October. The fall foliage is at its peak.
And the turkeys are getting nervous about Thanksgiving next month.
On my run, I bumped into a gang of turkeys. I was definitely more surprised to see them than they were to see me! 😯
When I left the house for my run this morning, it was 70 degrees outside… in October, which is crazy. Ok, well, it’s awesome– I could live without winter forever– but it’s still crazy.
I wanted to take advantage of the beautiful weather, so I swapped my track workout with my 5 mile run from the TNT training schedule (just like I did last week) and ran along Wollaston Beach. I enjoyed the ocean breeze and amazing, summer-like weather.
I ran 5 miles in 45:23 (pace 9:04):
- Mile 1: 8:56
- Mile 2: 9:02
- Mile 3: 9:09
- Mile 4: 9:04
- Mile 5: 9:07
When I returned home from my run, it was just about time for lunch. Murphy kept me company while I chopped carrots and onions for a batch of Mollie Katzen’s Coconut-Ginger Carrots.
This is an awesome recipe! It’s a must-try! 😀
FYI: The recipe says to peel the carrots before chopping them, but I didn’t bother. It saved me quite a bit of time and didn’t seem to affect the recipe at all.
Along with my Coconut-Ginger Carrots, I had sandwich made with BBQ Pulled Shreds on a Sandwich Thin.
This meal was really filling, but I still had room for my favorite peanut butter + chocolate chip treat! 😉
Super busy afternoon ahead!
See ya! 😎