The Philadelphia Marathon is less than 1 month away. Training has been going, but it hasnt been going exactly as planned. Looking back to this post where I laid out my training plan, I wanted to compare my plan versus what actually has occurred:
- 8/29 - 12 miles - Completed 12m
- 9/5 - 14 miles - Completed 14m
- 9/12 -15 miles - Completed 15m
- 9/20 -17+3 (Bagel 2 Beer, run 17, walk last 3) - Completed 17m
- 9/26 - off weekend from distance - Completed 15m
- 10/3 - 18 miles - Completed 15m
- 10/10 -13.1 (Baltimore Half Marathon) - Completed 13.1m, Baltimore Half Marathon
- 10/17 - 20 miles - Completed 8m
- 10/24 - 15 miles - Completed 17m, added 2 miles to try and make up for the weekend before.
- 10/31 - 22 miles
- 11/7 - 12 miles
- 11/14 - off weekend from long distance
- 11/22 - Philadelphia Marathon!!
Do you think we should squeeze in another long run on 11/7? Maybe a 18-19 miler and then have a 2 week taper? OR keep with the 3 week taper?
I have been away for awhile again. See the man in the blue, front and center, seated? That is my grandpop. He passed away this past Friday after 93 (almost 94) years.
He made the best potato pancakes I have ever tasted. I will be sure to feature them here very soon. I am thankful for all the years I had him in my life.
The cold weather has inspired some cooking in the house (finally), so I will be back tomorrow to highlight some of those dishes.
Enjoy the rest of your night.
- Goat Cheese
- Chopped Pecans
- Chopped Parsley
- Garlic Powder
- 1 Tablespoon Melted Butter
Rub the chicken with Extra Virgin Olive Oil and spinkle with Salt and Pepper before popping into the oven at 350 degrees. How long? Until they look done, so maybe about 15-20 mins.
Meanwhile, I needed an appetizer. I used the Nature's Pride 100% Whole Wheat Bread that Foodbuzz was kind enough to send me to sample.
Toast up the bread, spread with garlic spread, top with tomato sauce and grated romano. Throw back in the toaster oven and Voila...
You have yourself a pretty tasty appetizer. And the bread? It ranks up there for wheat bread. I loved the way it toasted - crispy on the edges and soft in the middle. Kevin was busy chopping veggies for our side dishes with Oscar close by.
Oscar knows who the softy is...AND who
Looks like the chicken is done.
It turned out great. The only thing that would have made it even better is if it was wrapped in Turkey Bacon. Kevin made two side dishes in an effort to use up C.S.A. veggies. Steamed brussels sprouts in an apple cider vinegar/garlic sauce and...
This saturday is the Baltimore Half Marathon and I am excited about running. My Half Marathon PR is 2:04 and while I havent been training for "speed" (my speed may be someone else's easy/slow pace), I would love to beat my time. But, I will be happy with anything under 2:10.
Dont forget to vote for me in the Baltimore Mobbies contest - it ends tomorrow!
I thought the inside seemed cozy and just like home.
For some reason, the book-type menus impress me. I think they have a classy look and feel.
We spent a long time reading the menu, and were disappointed when the waitress informed us they were out of goat cheese. This meant we had to rearrange our plans since we all had ordered the salad w/ herbed goat cheese to start. We decided to split the Meatball appetizer and "add more balls", so we each had our own. :)
Someone in the back knows what they are doing because these meatballs were incredible. They came served with a robust tomato sauce, topped w/shaved parmesan, and garlic bread toasts for dipping.
Next up, I felt like I needed some "green", so I ordered a small tossed salad with ranch salad dressing. (Note: All dressings are HOMEMADE)
The star of this salad was the dressing. The greens were fresh, but I loved that the dressing had a ton of fresh herbs and a sour cream base. They have an herb garden outside of the restaurant and place fresh herbs on all the tables in lieu of flowers. cute touch.
As my main meal, I decided on the Chicken Parmigiana sandwich served with homemade house fries and the daily side.
They had a number of entrees that sounded delicious, so I would like to come back and try them out for dinner sometime soon.
My sandwich arrived on HOMEMADE bread and breaded chicken that was topped with fresh mozzarella and tomato sauce. I was wishing the bread was more toasted, but overall, I enjoyed the sandwich. The homemade house fries were great - not greasy at all - cooked to perfection.
The daily side was a macaroni salad that had broccoli, cucumbers, red peppers and a sour cream/herb base. I am thinking the chef doesnt like mayo which is great for me, because I cant stand mayo.
I loved finding this place and will definitely be going back.