24.7, Sushi, Farmer's Market, and Patio - Oh My!

The biggest mileage of my training is done. I'm confused as to how it will be better at the marathon when almost 25 was killer. I felt surprisingly okay at the end. There was a struggle about half way when my knee really hurt and my brain kept telling my body that this was quite far enough, thank you. I shared those thoughts with BT, after working through them and coming to the conclusion that it was okay because BT has already done this before, to which she told me that actually it was the furthest training run she had done in her now fourth run of it. (No pun intended.) I guess that made me feel better. We joined BT and spouse for dinner at a lovely sushi joint.

The next morning a trip to the farmer's market successfully killed my lack of enthusiasm for cooking. So once again inspired by wonderful fruits and vegetables (and some yummy chipotle cheddar cheese) I have regained my need for fresh, healthy food. Not to mention the scale is telling me I better get to it. Despite the training, my ability to lose the extra pounds that are causing my annoying knee pain seems to be a challenge. A visit to the gym and a scale last week told me there's no more pigging out. In an effort to eat light, I thought I would substitute carcinogens for that other stuff. So off JE and I went to the Depot to investigate the cost of pavers and a barbecue. We've complained for a year now that we really would like to have a barbecue, especially since last summer that's all we did. Alas our humble abode does not provide a place for outdoor activity. So we decided to add to the planter box area by creating a 5x4 "patio" of paver stones, then completing it with a Weber charcoal grill. Said area was christened promptly thereafter with delicious lamb burgers in pita and a cucumber raspberry salad. Tonight's meal consists of grilled squash, feta, and quinoa salad (a variation on this:Quinoa and Grilled Zuchinni) and some fresh salmon from the Japanese Market, all washed down with this wonderfully nutty Japanese barley tea. Now that's how one should spend their summer off.

Cucumber, Raspberry and Pine Nut Salad
One English cucumber
1/4 C mint (optional)
1 basket raspberries
1/3 to 1/2 C toasted pine nuts (I cover the bottom of a small frying pan)
Olive oil
Raspberry or balsamic vinegar
Salt and Pepper

Chop cucumber into 1/4 inch size pieces (about,) then toss in basket of rinsed and drained raspberries and toasted pine nuts (cooled.) Chop and add in mint, salt and pepper (to your liking) Mix ingredients. Drizzle with olive oil and vinegar of choice. Serve. Be happy!

I have made variations of this, mostly experimenting with the dressing and spices, but the three basic ingredients remain the same.