Marathon training and a great meal

My marathon training is going very well. After the Tacoma Half I did not run my 5 miles on Sunday. My quads were very sore until Tuesday. I am a stickler for training plans. I try to run every mile at the pace, type it tells me to. I’m using a modified Hal Higdon’s intermediate plan. I did add speed work and had to make some changes due to running Portland on October 6th, I’m pacing my friend Amy, and NYC on November 3.

I was grateful this was a cutback week and I “only” ran 30 miles this week. Next week I build again for a few weeks. I definitely think speed work is helping and I have been doing my cross training every Monday as I watch “Cake Boss”.

On another note I had lunch at a great little restaurant in Renton today. The Red House is a small tapas restaurant. I had the Truffle Pomme Frites, which were crisp on the outside and soft in the center, with just enough salt and truffle oil. I also had a special which was a beef and crab sandwich on focaccia with a side salad. The salad was fresh and lightly dressed with a mustard vinaigrette. The sandwich was fabulous. Great focaccia bread with thinly sliced roast beef, lump crab, roast red peppers, grilled onions and a chipotle mayo. This was in my top 5 Seattle meals. and it is about 4 miles from home.


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