It’s just another Meatless Monday!
I managed to not just run a mile, but do it in the same time I seem to always run a mile now. So, I was messing about with the Garmin today, and I found the race predictor and all that mess. I hadn’t gotten too much into the watch over the past couple weeks, because I’ve been so focused on other areas in life. I noticed the race predictor numbers are a bit faster than my actual numbers. Then I started thinking about what this means. Well let’s look at the numbers, predicted vs. real:
Predicted:
5k: 21:16
10k: 44:06
21k (half marathon): 1:37:42
42k (marathon): 3:23:16
My real times are:
5k: 22:34
10k: 50:51
21k: 1:47:23
42k: 3:53:32
It seems to me, it’s all pretty much a mental thing for me, because all that looks pretty similar. I should be one minute faster over a 5k, 6 minutes over a 10, 10 minutes over a 21, and 30 over a 42k. If you think about that, it’s all pretty much right on. I’m just slower by the same increment every time. So I need to work that out next year, we’ll see what happens.
So it’s a big week for me, but off to a slow start, I will let you guys know how everything works out as it comes to me. For now I give you a roasted acorn squash recipe I had tonight that I paired with a salad and some homemade bread stuffing:
Ingredients:
2 acorn squash, halved and seeded
salt and pepper to taste
1/4 cup butter, diced
6 tablespoons firmly packed brown sugar
1/2 teaspoon ground cinnamon
Directions
Preheat oven to 350 degrees F (175 degrees C).
Place squash in a shallow baking pan, cut side down.
Bake in preheated oven for 30 minutes, or until tender.
Turn cut side up; season with salt and pepper, dot with butter and sprinkle with brown sugar and cinnamon.
Bake for 20 minutes more.
Have fun, keep running and remember; If Gil can run, then so can you!
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