we’ve been finding lots of delicious local flavors while in Boston, but I also love the adventure and challenge of making my own meals while traveling. it takes me right back to my days of living in 🇮🇪 with minimalistic ingredients and equipment, tiny kitchen, shopping at the grocery with the locals, navigating public transportation, and making something tasty from almost nothing.
I finished(!!), which today felt like a huge accomplishment. The issue that sidelined quite a bit of my last month of training decided to come out to play, and early on in mile 6 or 8 at latest. Given that and what ended up being hot and humid conditions that these west coast legs fresh off winter were not prepped for, I decided fairly early to just enjoy the experience, soak up the crowd, run with a big smile. Even though my mile splits and overall time didn’t show it, I actually felt really quite good in the last miles, better maybe than any other marathon, and that I would say is because the Boston crowds did not disappoint. I was definitely carried through and out of my own experience. Thanks to the best support crew of one (William) any girl could ask for, @oiselle teammates for all the in-race encouragement, @bostonmarathon crowds, coach @spencer.newell, and all y’all from cheering me on from afar. I could definitely feel the love today!
Am so excited for this opportunity. The last few weeks of training have been a precarious adventure for sure. In it I’ve keep coming back to some borrowed advice from Ryan Hall’s pastor: ‘If you’re going to be a big dreamer, you had better develop equally big resilience.’ Whatever the day brings on Marathon Monday, I plan to run in the spirit of joy and celebration.
Mad Hatter Tea Party at work today for our extensive extension volunteers! I went all sorts of experimental with this beet seed cake inspired by Nigel Slater. With a couple tweaks and actually writing down a recipe, this is one I hope to make and share again soon!
back to my favorite early spring oatmeal bowl, packed with finely shredded beets, raisins, elderberry syrup + seed and spice add-ins.
the ultimate use-what-you’ve got grain bowl. roasted a random bunch of veg, tossed in cooked chickpeas and lentils halfway through for a crispy texture. made a pot of mixed grains (millet, quinoa, buckwheat). made pesto with local dandelion and radish greens. tossed it all together (at room temp), and dinner and next day’s lunch was amazing.