I had a big bowl of ‘tropical’ oatmeal for breakfast before my long run on Saturday. I cooked 1/2 cup oats with 1 cup water and added 1 T wheat germ and chia seeds. Then added chopped mango, toasted coconut, walnuts, agave nectar, and a sprinkle of cinnamon.
I did my long run with Teresa. She actually had 20 miles to do this weekend. I was supposed to do 14 miles, but cut out 1/2 mile somewhere. For running food I brought an apple Lara bar. I hadn’t had a Lara bar since 2006, when I ate so many of them hiking in New Mexico one summer that I couldn’t look at them anymore, much less eat them. However, they are all-natural and chewy, which I thought would be good to eat while running. Teresa and I also split a Reese’s peanut butter cup. That chocolate peanut butter combo hit the spot at mile 12. And I decided to borrow Ray’s fuel belt for this long run. I don’t really like running with belts – besides being slightly uncomfortable they scream ‘I’m a runner on a long run’ – but since I was going to be on a two-plus hour run, I needed to bring some hydration. I took orange Gatorade and it tasted like an orange popsicle. I drank every last drop.
I’m not strangling The Dude in this picture, I just wanted y’all to check out the belt get-up. The belt has three small bottles, which I find works much better than carrying one large bottle. It distributes the weight better and makes it easier to run.
Mindi drove up from New Hampshire to visit me for the weekend and brought a bundle of cooking magazines, fruit, and vegetables for me. She only spent $21 on all of this food: leeks, potatoes, onions, tomatoes, avocado, spinach, lettuce, asparagus, kiwi, strawberries, blueberries, cauliflower, shallots, garlic, and a mango. She’s a good friend. She also helped me menu plan for the week…..which was like pulling teeth for me. My head hurt from making all those decisions at once:)
I made my favorite recovery drink for my post-run meal.
Mindi had some too.
Then we walked around downtown and had lunch at Pennycluse Cafe. I had the roasted red pepper and egg tacos. Incredible! The black beans had great flavor as well.
On Sunday morning, we made a big breakfast: scrambled eggs, English muffin, roasted potatoes, and strawberries.
And headed out to visit some of Vermont’s Maple Sugar Open Houses.
This is the machine that they use to boil down the sap for maple syrup.
It was big! But it takes 40 gallons of sap to make one gallon of maple syrup.
This woman was manning the sweets table (uh, so you know I stopped to chat with her and munch on some sweets). She, herself, was super sweet and had baked a variety of maple treats for visitors to sample: maple cookies, maple donuts, maple bars, maple butter, and even had samples of maple syrup to taste.
Check out the maple syrup samples.
Of course, I had to try it out.
So did Mindi.
I heart Vermont.