So, with all the training I’ve been doing, I’ve been burning mad calories.  It’s been great.  Except that I don’t have the time to cook real food.  So (oopsies) my dinners have devolved into meals of Ben and Jerry’s straight from the carton and random assortments of dry cereals.  For realz.

It’s just that the last the I want to do after working all day and training during the evening is cook.  I want to eat.  And then sleep.  And then wake up and start all over again.

In fact, my weekends are starting to look predictably like: sleep, eat, train, eat, nap, eat, train, eat, sleep, eat, train, eat, nap, train, eat, sleep.  The week days are scarily similar…just throw some work in the mix.

Anyway, because I know that I cannot fuel myself on an Ironman journey with ice cream alone, I tried out a new plan this weekend:  TV dinners a la Pen.

In general, I boycott tv dinners because of the amount of preservatives in them, the environmental impact of all of the unnecessary storage, shipping, and disposable containers, and the all around lack of tastiness.  Plus, I am trying to eat as locally as possible.  So, I made my own “TV dinners.”  I surveyed the local produce sitting in my fridge and whipped up a few different things for the week as I enjoyed my free and relaxing Sunday afternoon.

Roasted Chickpeas with Old Bay

Sauteed beets with beet greens, spring onions, and rosemary

And what’s a day of cooking without some delish butter…

to which I added Snap Peas and Mint.

And finally, some Collards and Kale sauteed in Garlic and EVOO.

There was also a green lentil and sweet potato curry.  Yum.

Then, I packaged everything into meal portions.  Mixing and matching the dishes so no meal was exactly the same.

There were little lunch sizes.

And big dinner sizes. (that’s the curry below on the left)

Enough meals for the week.

And, now, all I have to do is grab a container out of the fridge for dinner, pop it in the microwave, and eat.  Good healthy local eats.  Now, I know microwaving food is not ideal.  And I’m not going to get into that right now.  BUT, all of my containers are BPA free, so that’s a health plus too.

Do you all have any other suggestions on how I might balance training my butt off and still having time to eat real, good, food?

On another note, I have been able to try ALL of the new Ben and Jerry’s flavors…if you have not yet tried the Milk and Cookies…go do it.  It’s soooooo good in my belly.

Alrighty, time for bed.

Today was, yet another, calendar call.  I have a particularly interesting/annoying/drawn-out case on the calendar.  So the judge called me and the prosecutor back into chambers discuss possible resolutions to the case.  And as I was in the midst of explaining some mitigating circumstances, this exchange happened:

Me: blah blah blah blah Defendant’s Ex-Baby Mama blah blah blah.

Judge: *Snickering*

Me: Um, yes, your Honor?

Judge: Oh Ms. D—–s (no, my name doesn’t end in an s…but this Judge thinks my name is plural.  At this point, I go with it) I remember when you first started this job.  You would have to explain something similar, and you would stumble over the words really trying to comprehend what you were saying.  Now, “ex-baby-mama” just flows out naturally, without you missing a beat.

Me: I think I’m both proud and horrified…at the same time.

Judge: Perhaps you need a break from your clients.

When terms like “ex baby mama” and friend-girl and “old lady” become easy parts of my vocab, perhaps the judge is right.  I may need a break.

Ok…on to tonights incredibly fattening…yet flippin delish dins.  This week’s CSA included butternut squash and carrots.  I’ve been getting tired of butternut squash (which happens with some produce at the tail end of a season), so I wanted something new.  Something new and something filling.  The answer came in the form of a Carrot and Butternut Squash Risotto.

Risottos require lots and lots of stirring…which is perfect if you have a long backlog of NPR podcasts to listen too.  Peter Sagal + Stirring yummy food = <3

Cheeeeeeeeeeese.

Perfect dinner for the first long evening of the year.  Seriously, y’all…how much happier are you now that you have SOOOO much more daylight after work?!  I managed to bake, walk the pupperooski, and cook dinner all before it got dark.  I’m a whole new person.

And, I’m a pretty sure the puppers is ecstatic too.  With these longer, warmer, happier (marathon taper) days, he’s getting super long walks (and I’m getting more NPR podcasting).

What are y’all doing with your LONGER WARMER BEAUTIFULLER DAYS?

Um…check back in about twenty minutes for my first installment of Saturday (this week Monday) Sweets.

“I cannot make my days longer so I strive to make them better.”- Henry David Thoreau

I’ve been lamenting the lack of time in my days.  But, fortunately, as the weather turns nice, I start to be more productive.  There is a bounce in my step that helps me accomplish a little bit more.  Part of that, today, was also that I was home at lunch.

If you remember, last week, I had a gutter debacle.  And, I’m a REALLY good procrastinator.  But, today, I realized that it’s supposed to rain for the next few days.  So, I really needed to get the gutter fixed before it comes crashing down two stories during the next monsoon.  When I figured this all out, I managed to find a gutterman to come clean out and fix my gutter at lunch.  It was great.  Except when the gutterman came and I could almost swear that he had been a client of mine before.  Probably not.  But, you never know.

Anyway, I cleaned some at lunch, I read some, I chopped some of my veggies for my dinner recipe; but, for the most part, I soothed my big burly boyfriend who was flippin out about the close proximity of another man.  A man outside my house is too close for the boy’s liking.  So, we snuggled.  And when we snuggled, he would shut his yappy snarly mouth.

It was nice to check “clean gutters” off my to do list.

To save some more time in my day, I made a low prep frittata tonight using deliciously fresh eggs from a friend’s chickens.

I started off by sauteeing shrooms with some garlic.

Added a thinly sliced red onion and two diced zucchinis.

And cook for about 10-15 minutes, until veggies are soft-ish (yes, oh so precise terminology).

Allow the veggies to cool.  Wisk 4 or 5 eggs (depending on the size) with a splash of milk-product (I used soy, but cow milk is perfectly acceptable).  Add cheese of choice (mine, as a good Greek girl, was feta).  And then stir in cooled veggies.

This is where I got creative.  I don’t have a skillet that I can stick in the oven, so, the typical range top cooking transferred to a broiler for a frittata was out of the question.  So, I improvised.  I poured the mixture into a pie pan and baked in the oven, before broiling the top.

And cooked until done (yes, my precise-itudes are so helpful)

I also roasted some CSA veggies with balsamic vinegar and red wine.

It was not my most attractive dinner, but it sure was delish.

The first slice of a pie never comes out pretty.

Ok.  Folks.  Not only has William challenged me in my swimming, I’ve been challenged by a friend here to see who can get to the pool three times for swimming first.  I start tomorrow.  I WILL get up for swim practice.  And, I will give you a recap in the morning.  I will also tell you about my depressing bike ride today (basically, I have some work to do to get back to where I was last September…).

Also ps. In defense of B, the shoe he ate was years and years old…and in fact the last time I wore them to court, someone told me that I was really starting to look like a PD because they were so ratty.  Maybe he did me a favor.  Not really…bad dog.

Hello lovelies!

I went out and hit the trails this morning…it was amazingly beautiful out and I was excited for another unplugged run.  I did take my garmin this time, so, I guess it was just “less-plugged.”  I did my “long” run (the quotations are because it was just 12 miles, which in the grand scheme of my life isn’t that long…) late yesterday, so my legs were beat.  But, when people pick which trail to go on, I go.  I like being with people.  So, I go.  But.  Oh heavens.

We hit the HARDEST trail out in the area where we were.  Seriously.  3 miles of climbs that vary between 400 to 500ft of ascent. 3 miles with 200-400 ft of ascent. I was DEAD.  When I finished, I felt like I had run 20 miles hard.  But, it was just 6 miles.  Up and down and up and down and up and down and up and up and up a mountain.  And up a mountain again. It was good though.  Great to be with friends.  Great to get outside.  And great to work out some of my trials while out in the trails.

Which is good.  Because we start a two week jury trial session tomorrow.  And…I have about 15 cases still in jury trial status on the calendar.  Which meant an extended afternoon in the jail chatting with clients.  I’m generally against jail visits on the weekends…especially when it is beautiful outside.  But, sometimes it’s got to be done.

Given the long afternoon/evening at the jail, I didn’t manage to get everything on my to do list done this weekend, but I did get a lot done.  I weighed the benefits of finishing the to do list at the expense of my (quickly impending) bedtime and a nice homecooked Sunday dins.

And Sunday dins are important.  It’s all about family.  Even if you are eating by yourself. Right?  Right.  More importantly I have Leftovers (with a capital L) for lunches throughout the week.  Lots and lots of leftovers.

Starting off with Stuffed Green Peppers.  With Eggplant.

And onion and garlic, cooked with 1/2 cup water until soft.

Add stewed tomatoes and corn (I was a little hesitant about the corn in the recipe, but it turned out yummers).

Added quinoa (substituted for the recipe’s rice).

Then stuffed pepper halves (and was left with about 9/10 of the stuffing…lunch?)

Baked on 350* for 45 minutes, then topped with cheddar cheese and bake 5 more minutes.  While the peppers were baking, though, I got started on a Spicy Okra Stew.

Onion, okra, and garlic sauteed in evoo.

Coriander, Cayenne Pepper, and Cumin are added with three tomatoes and a cup of water.  Boiled until sauce thickens.

Oh no!  Tomato Down! Tomato Down!

Um, my knife is dirty.  Ick.  Don’t pay attention to that.

Alrighty folks, it’s time for us to hit the hay.  B says good night.

OY!  I’m soooo behind on my google reader that I almost didn’t post today.  For some reason, I SWEAR my days are getting shorter and shorter and shorter (and actually, maybe they really are).  But there is truly not enough time in the day lately…and I’m not even taking any naps!?!!

So, I’m behind on reading the blogs that I love.  I’m behind spending as much time with B as I want.  I’m behind doing any kind of core work or stretching.  I’m behind at cleaning up my kitchen (oh seriously…PILES of dishes from tonight’s epic dinner prep).  I’m behind blogging…I even apparently can’t finish sentences in my blog entries (yea, not sure about the hanging sentence fragment in Tuesday’s post)…

WHERE DO I GET MORE TIME?????

Part of the problem yesterday really was that my dinner took FOREVER to make.  It was worth it.  But, still, took forever.

I made Sweet Potato Patties.  But it took me a whole half and hour just to do this:

Then added a bit of flour, feta cheese, fresh mint, one egg (should have done two….) and butta.

Then took the mixture, made patties and browned them in a bit of evoo.

And baked on a cookie sheet with parchment paper for about 20 minutes.

AND then…I got started on some balsamic braised (CSA) red cabbage.  Sauteeeing onion in evoo.

Then add green apple, red wine, balsamic vinegar, and a bit of water.

Also, don’t forget to take a few swigs of red wine for yourself.  It’s acceptable to drink straight out of the bottle if you are cooking with the wine. (Right?)

Add the cored and sliced cabbage.

And cover, cooking until the liquids start to reduce. Mmm McSteamy!

Put it all together (with a couple dollops of sour cream and some orange zest)

Today starts the EARLY SPRING CSA session.  Yum!  I wonder what we’ll get today!  I was pretty good about getting this week’s produce into my belly…and today after I use the green pepper and tomatoes, it will be fully used with nothing to waste. (Score).

Ok, but seriously, HOW DO I GET MORE TIME IN THE DAY?!  I’m not watching tv anymore.  I’m not napping.  I don’t waste (too much) time…WHERE DOES THE TIME GO?!  Anyway, thoughts on where my time is going and/or how to get it back would be sooo appreciated. (Can you tell how frustrated I am by the use of all caps?! )

Tonight: An update of having already succeeded in one of my March mini goals…:)

ps. Crappy run last night…le sigh.  My legs felt like crap.  I neeeed to start stretching.  Or, what is the problem?

pps. I’m going to be balancing catching up on blogs and prepping for trials this weekend…I promise.  Ick, trials.

Um, I’m amazed by all the wonderful comments on my stress-relief pizza.  I’m still a little shocked everytime someone comments.  Like, omg, someone besides my mommy reads my blog? Ok, now that I’ve shared that, you’ll inevitably realize that you shouldn’t be reading my blog because it’s nonsense…and will stop. Maybe I should go delete those last few sentences…except.  It’s real.  Actually, expect a post on insecurities tomorrow or Friday, or whenever I get 2-buck-chuck induced courage to hit publish.

But, moving on.  That pizza was deeeeelish (and more importantly cathartic)!  And I’ve eaten it for lunch (and brekky) yesterday and today.  Back when I was so restrictive with food, I found no joy in cooking or tasting wonderful flavors.  Now that I allow myself to eat what I want, when I want (in moderation), cooking is one of my favorite past times.  Something about the tactile concentration necessary to follow a recipe or create a dish from scratch is almost like meditation for me.  I finish cooking a meal and am left invigorated yet calm.

Anyway, tonight I got to cook an equally delish dins.  Pour little puppy just sat at the kitchen doorway looking all sad because I was spending so much time cooking and not enough time paying attention to him.

It seems that every Wednesday night, I look in the fridge to start cooking dinner and realize “frick! I have way too much CSA produce left.”  And, since I get a new shipment every Thursday, I feel the need to clear out the old produce so as not to waste or all to spoil any good food.  Tonight I was faced with 4 tomatoes, 4 peppers, parsley, and carrots.

I ended up making two veggie dishes (and some tofu for protein).  The first was pan-sauteed carrots with orange and rosemary.  This recipe came from the Foster’s Cookbook, a cookbook from one of my fav little lunch and brunch places in Durham.  I spent many a sunny afternoons out at their picnic tables reading legal blusogdho and drinking delish coffee.

Anyway, a super easy recipe.  Olive oil, tbsp of butter, saute carrots for 8ish minutes.  Add .5c water and juice of one orange plus fresh rosemary and salt and pepper.  Cook for 10-15 minutes, until liquids have reduced to a tasty tasty sauce.

The other dish was Roasted Peppers and Tomatoes baked with herbs and capers.  I started off by roasting some peppers, and briefly boiling the tomatoes so they could be peeled.  They were chopped up and put in a dish.  Then I made the sauce.  Parsley (local!), garlic and marjoram.  Chopped up.

Those herbs were added to a mixture of kalamata olives, olive oil, and capers.

Then the peppers and tomatoes were tossed in the sauce and baked for twenty minutes.

It was a very olive-oily dinner.  But oh so delish.

(I may have licked that sauce off the plate when I was done.  Buttery, olive-oily-rosemary-y goodness.

Wonderfully flavorful dinner, and I made sure no fresh local produce spoiled in my fridge.  Success all around.

Anyone else have tips/ideas for making sure produce doesn’t accidentally go to waste in the fridge?

_________________________________________________________________

And while I haven’t really been posting my runs, etc. lately, I have been running…yesterday evening, I did I 7 miler, with 6 at marathon pace…it did not feel good.  Partly because my tummy just was not cooperating, partly because I’m battling some shin splints (frick.).  I’ve had problems shin splints since I started running forever ago…but made it through all of chicago mary training without them–primarily because I was tri-training most of the time and only running 3 (maybe 4) days per week.  I think this is why I need to be primarily a triathlete.  With the cross training forcibly imposed by tri-training, I stay un-injured.  Though, I’m not injured yet, I can tell it’s potentially just around the corner.  Fortunately, tri season is just around the corner too.  More time on the bike = happy shins.

• Distance: 7.01 mi
• Total Time: 54:48
• Tempo/MP: 6mi in 46:12 @ 7:41/mi
• Splits: 8:36/7:59/7:55/7:40/7:44/7:28/7:22
• Avg HR: 172

(And, in case you are wondering, except for yesterday, I’ve steadily woken up at 6am for the past week!!!!!!!  It’s amazing and totally getting easier.

Today was one of those days.  I was stressed from the start after spending all day working…and I woke up early this morning to continue working (though, bonus points for me–up at 6am for the 5th straight day in a row).  And it was just downhill from that point on.  Surprisingly I handled it quite well until this afternoon.  And I still handled it well on the outside this afternoon.  But inside I was bubbling with rage and frustration.  And I came home from work ready to explode.

So.  I did twenty minutes of meditation.  And that helped some.  But I needed more.  And I kneaded more. (I can’t miss the chance for a good pun.  Sorry.)

Pizza dough.

Yep.  Pizza/rustic tarte for dins.  Pizza dough from scratch…with lots of dough to knead and punch all my frustrations out on.  Perfect and tasty.

Ready for some rising…

It’s ALIVE!

Spread it all out, top with onions sauteed in evoo with fresh thyme.  And bake for 12 minutes.

Take it out, top with gorgonzola and chopped walnuts and stick back in the oven for 10 minutes.

And top with (CSA) arugala!

Served with Sesame Ginger Soy glazed Sweet Potatoes and some TJ’s 2-buck chuck.

Nom nom nom.

Ok, off to bed ladies and gents…but tell me, what do you all do to work out anger and frustration?! but, seriously folks, punching pizza dough = best ever.

I really meant for this post to be titled “Tasty Tuesday take two,” but my frozen little phalanges mistyped and it was too awesome of a title to change it.  Aaaaaand, while I’m normally not tarty, a bailiff did tell me he liked “my fishnets” today.  They were not in fact fishnets;and instead, were textured tights (biiiiiiiig diff).  But, I figured being told I was wearing fishnets qualifies me as almost maybe even a little tarty…

Anyway, two Tuesdays ago, I instituted a new weekly ritual of “Tasty Tuesdays.”  I wanted to save money, eat yummy food, and get a nice whole food lunch.  So, each Tuesday I’ll do that. The one rule: titles must be alliterated.  Because.   Because I love alliteration.

Oddly enough, the thing I’m enjoying the most abut Tasty Tuesdays is going home for lunch.  The brief little respite from crazy business at work is rejuvenating.  And, it’s fun to see the fur children during the middle of the day.  Brennan is always super excited to see me (I mean, who wouldn’t be?).

Anyway, I cheated a little today and didn’t prepare lunch…but recreated a plate of leftovers.  I am short on time today because calendar call is tomorrow (and I have 35 files to prep for trial) and I have a bagillion jail visits to catch up on since I was out for a week. But, despite the lack of cooking, the leftovers was delish nonetheless.

So, I had seaweed salad

And some whole wheat crackers with organic brie and two organic clementines

Plus, a Mega Green Spritzer (mega green juice from earth fare with seltzer water to make it a little lighter):

I need to start cooking and experimenting in the kitchen again…otherwise there is nothing interesting to write about   But, this weekend, I’m diving back into the yard work…so that by spring I’ll have a living, breathing, growing garden for my eating!!!!!!!

And finally, I’ll leave you with this gem of a picture that I found on my camera.  Apparantly I was taking pictures of the babies as I drove up to Baltimore; but I forgot about them until I uploaded my lunch pics from today.

Classic Rankin.

I’ve had multiple non-Greek friends exclaim that phyllo is impossible to deal with.  But here’s the secret to wonderful phyllo creations (passed down to me from my dad who learned it from my Yia-yia): move fast and there is no such thing as too much butter.

I’m not sure when it became a tradition in my family to have spanikopita at our Thanksgiving table.  But, I like to trace it back to the year of 1998 when I first became a vegetarian.  My parents appeased 15-year-old-me with a Tofurkey (complete with tofu-giblet-gravey).  It was not a hit.

Since then, the vegetarian main dish has been spanikopta (or, “spani” as i lovingly refer to it).  For those unknowing, spani is a spinach phyllo pie with feta and other delishness mixed in.  It is a Greek staple.  Anyway, being the token veggie in the immediate fam, it’s my duty to make the spani.  Fortunately, it can easily be prepared the night before and refridgerated to cook the next day.

So, the evening before thanksgiving I got to preparing.  I used my Yia-yia’s recipe, though,it’s mostly just done to taste.

Started off by warming two onions in olive oil.  The onions don’t get cooked too much…just enough to make them soft and evaporate some of their water.

Next, you take about 2-lbs of cooked chopped spinach (I was using frozen for convenience’s sake…) and squeeze out as much water as possible.  **This step is poly spoudaios (very important)….otherwise the pie will be soggy.**  Also, do not blame me for the blurry picture.  I was NOT the photographer.

At this point, please take note of my parents’ turquoise counters and range and oven.  Best kitchen dating from the 60s ever.

Ok, moving on. You then take the squeezed spinach and add it to the onions in the skillet, cooking until most of the excess water has evaporated.  Then transfer the spinach and onion mixture into a large bowl.  Add cottage cheese and feta cheese to taste.

Um, look at the large and delish wedge of fresh feta!

Then, separate 5 eggs, mixing the yolks into the spinach mixture:

Whip the egg whites, until they hold peaks.  Or, if you are lazy and hate beating egg whites, ask your Daddy to do it.

Fold the egg whites into the spinach mixture. Also, make sure to drop some feta on the floor for your other helper.

Then move on to the phyllo prep.

Fortunately, I was working with good phyllo, so prep is much easier.  If you are working with less good phyllo, you’ll need to cover the phyllo with plastic wrap and then a damp towel in order to keep it from drying out between the buttering of each sheet.

But, first, melt 3 sticks of butter.  Yes.  3 sticks.  Like I said, there is no such thing as too much butter.

Then with a pastry brush, layer each sheet of phyllo in the pan, buttering each sheet.  This is where you need to work fast.  Phyllo is delicate and can dry out and crack easily.  So, all the buttering between sheets needs to be done carefully yet quickly (or as Earl Warren would say, with all deliberate speed).

When you have layered half of your phyllo on the bottom, pour the spinach mixture on top and then smooth out.  Use the rest of the phyllo on top.  If you run out of butter…melt some more.  Again, there is no such thing as too much butter. Make sure the top layer of phyllo is extra buttery.

Then, I stuck the pan in the fridge until after my Turkey Trot the next morning.  You want to cut through the top layers of phyllo before baking.  Then, just stick in the oven and watch it brown up deliciously.   Unfortch, I was running around like crazy on T-giving and didn’t get a pic of the tray coming out of the oven, but you can see the gorge flaky brown phyllo creation on my plate:

nom. nom. nom.

Now, enough lunch time blogging…

so, not only is Marley and Me the worst movie in the world (seriously, dogs shouldn’t die in movies.  ever.  i can handle human deaths.  but dog deaths.  not so much)…but Marley was supposedly the “worst dog in the world.”

i believe my pup is taking the title.  seriously.

after eating my computer cord last weekend…and chewing up my new lululemon gloves yesterday…he ran out the door this afternoon when i was going to take out the trash.  and for those of you who do not know brennan, he is one fast bugger.  fortunately, one of my neighbors was out with his dog and brennan had stopped to say hello (the ladies are his one weakness when making a break for it).  it was a relatively short fugitive period.  and he didn’t approach any major roadways like the last couple times he ran off.

he’s done this about 4 times since i bought my house.  the way he runs off, you would think that i abuse him.  i swear i don’t.  he’s just bad.

after all of this, i scooped him up and put him in the car.  we were planning to go out to the dog park then anyway.  and i debated, do i reward this crappy behavior by taking him to the park?  the answer ended up being that i wanted him to run and get the energy out to get him out of my hair…so, yes.

but, we had a long talk on the way there about how i’m sending him back to doggy school and how he will be remedial classes.  i told him not to be ashamed that he is “a little slow.”  he responded with “i’m one of the pups that act out because i’m too smart for all of this and bored.”  whatevs.

i’ll believe it when i see it.  ok, i saw the weirdest thing at the park….

an ice cream truck.  it’s november, right?  an ICE CREAM TRUCK IN NOVEMBER.  i don’t care how much global warming there is…that’s just wrong.

anyway, when i got back from the dog park, i needed a meal…and what’s a weekend without pancakes?  not a real weekend…that’s what.  so i whipped up some delish from scratch…or rather…from TJs scratch.

ok, apparantly i’m not a skilled pancake flipper.  i don’t make pancakes very often, and in all honesty, i feel like they are man food.  perhaps that’s because it was always my daddy who cooked pancakes on the weekend.  but look how ugly they are:

i really need a griddle (cough cough, christmas, cough)…frying pan pancakes are hard.  but, eventually, i got the hang of it.

i finished up, packed most of them in bags for brekky this week…and then topped a few of them with pumpkin butter and some maple syrup.

i chowed down on that while i got started on the real culinary adventure of the day: Butternut Squash Soup.

i started out by chopping suateeing a carrot, a stalk of celery, and half of a white onion in 2 tbsp of evoo (please excuse this one pic taken with the ugly ugly flash).

then, i thought some ginger might be a good addition, so i chopped some fresh ginger and added that into the mix.

then, took the butternut squash out of the oven (it had been baking for 45 min) and cut it up

then, added the squash, 4 cups of veggie broth, and fresh thyme to the veggie mix

then i let it simmer a while, letting all the yummy goodness mix together.

and finally, stuck it all in a blender to puree it.  there’s even a bunch left over for, hopefully, 3ish mor meals.  i thought that there might be more left over, but, still, it’s a lot of soup.

i garnished my bowl with some shredded organic cheddar

it was delish, if i do say so myself.

and, while i cooked, someone passed out under the coffee table:

and that is why we go to the dog park.

in other news, i failed at my 12miler today.  i’m burned out.  i did 4.34 mi @ 8:20 in 36min.  i’m going to try to get up in the am and try to knock it out before work.  yea…right…sure…

coming up on p@p…my current battles with burnout and whats up next.