Did more repeats at the track this morning. We did 6 halfs followed by 4 quarters. I had to skip out on part of one of the halfs because...well...I had to drop the kids off at the pool. That always seems to happen to me about midway through a workout. I'm feeling fine and then there's an almost imperceptible twinge around my abdomen. At first it's hard to pinpoint, but as the workout progresses the twinge becomes more intense and focused. Right about then is when I have the overwhelming urge to release the hostages.

Good workout this morning though. Trying to keep up with this one fast guy(on the right) for the halfs is always interesting. For the quarters I was able to finish the last one reasonably strong, although I felt my form break a bit in the last 80 meters or so. I can keep pace with said fast guy for the shorter distances but anything above a half and there's no way. I'm getting close though. I'd really like to be able to run a ~5:45 mile in the next couple of weeks. I can feel it happening soon...

The launch that was originally scheduled for Tuesday was postponed by Arianespace(Ahh-ree-ahhn-es-spas, it's French) until Friday due to technical problems with the launch vehicle. I was all prepared for a Tuesday launch and had my next two weeks planned out in terms of runs and training. I got a bit miffed when I heard about the delay. I'm really hoping the launch goes off tomorrow without any problems. I don't think I could handle any more delays.

I really don't get to cook enough, so it was nice last weekend to have some friends over and cook a big meal for them. I made a shark meat seviche(which in hindsight was a bad choice), a vegetarian chili, and a dessert made from avocados. Everyone enjoyed the food and the wine that everyone brought wasn't too bad either. I think I had about 5 glasses while I was cooking. I went for a 10 mile run the next day and it wasn't the fastest I've done.

I made this odd sandwich last night. I was a bit peckish, so I made the following. An egg salad sandwich with halved grape tomatoes, sauteed brussel sprout leaves, and cream cheese. I made the egg salad with wasabi mayonnaise and relish, while the brussel sprout leaves were tossed in olive oil, salt and pepper. I then sauteed them until they were lightly caramelized. I spread a layer of the egg salad on some fresh toasted whole wheat bread. On top of this I lay a bed of the sprout leaves, which was then topped by the grape tomatoes. I then put another thin layer of egg salad on top of that and then topped it off with another slice of toast with a nice coating of cream cheese. It was an interesting sandwich with lots of different textures. The sandwich itself was an odd confluence of different ingredients, so I don't know if I'll make it again any time soon. The sandwich tasted great though!

This entry was posted on 2.23.2006 at 09:29. You can skip to the end and leave a response.