I had suspicions my long run this week was going to be a challenge. First of all, it was a "Carb Depletion Run". I start by eating a banana but take only electrolyte drink with me on the run. No gels or other carbohydrate fuel.Â Â Second, Friday, while taking the dogs for a walk, I went longer than planned with no socks and consequently got 3 hefty blisters on my feet.Â
I started out Sunday morning a little later than usual for a long run. It was already 62 degrees.Â Shane was with me as we ran through the trails in the parks. The new doggy hydration belt was banging on my hip and annoying me.
At 2 1/2 miles, while looking around, enjoying the trees and fresh air, my foot caught a root and I went flying. I landed on my left side, bruising my hip, taking the epidermal layer (something about saying "epidermal" as opposed to "skin" makes it sound less gross) off my lower arm, and busting up my right knee.Â I lay in the middle of the path with Shane hovering over me. It took me ages to get up. Upon standing, the only thing that was really throbbing was my arm.Â I was crying, feeling sorry for myself but at the same time thought "a sore arm is no excuse to stop running".Â Shane and I went 5 miles before arriving back home to clean the wounds.Â
The 16 minutes spent at home messed up my pace time but so did the fall. Mentally I was out of it regarding a long run.Â Physically, I could do it but at a slow pace. It was 12 more miles of running and walking.Â The fastest mile, 8:58 pace, Average pace 10:00. It took me 2 hours and 50 LOOONNNNG minutes to complete this run.Â Not good. Not good for mental preparation the week before the Boilermaker.Â I'll do 17 again until I get the pace I want and run it with a good attitude.
On a positive note, Ted rode his bike with me for the miles following the fall. It was nice to have company, someone to complain to, moan and groan at, an ear for understanding.Â On another negative note, I saw SO many runners this morning and it was embarrassing to be caught walking while they all were putting forth great running effort.Â Boo on this run!
I Need CNYEATS A Taste of UticaCheesecake â€“ NOW!
Montana's Mom's Dynamite Cheesecake posted by Mollie Katzen
Best made a day ahead so it has time to set.
- 2 cups graham cracker crumbs
- 1/2 stick butter or margarine, melted
Combine the above and press into a 10" spring form pan.
- 16 oz (2 packages) cream cheese, room temperature
- 1/3 cup sugar
- 4 whole eggs
- 1 1/2 tsp vanilla
- 3 TBS lemon juice
- 1/2 tsp lemon zest
Preheat oven to 375 F.Â Beat all the filling ingredients until smooth then pour into crust. Bake for 25 minutes â€“ or until set.Â Leave the oven on but remove the cake from the oven and cool to room temperature.
- 1 1/2 cups sour cream
- 3 TBS sugar
- 1/2 tsp vanilla extract
Blend topping ingredients together. Pour over the top of cooled cake. Bake for 8 minutes. Remove from oven, allow to cool to room temperature again, cover tightly (while still in pan) and chill for at least 12 hours.
The first time I ever had the sour cream topped cheese cake was over at the famous Mrs. K's.Â It became my absolute favorite style of cheesecake. This isn't a cheese cake that takes HOURS to make or bake. It's easy and it will be one, if not THE, favorite cheese cake recipe in your collection.