I wasn’t as excited about tonight’s speedwork. I was tired after a long day at work and was not feeling ready to take it on by myself. It helped when Maggie called and said she could make the run after all – I probably wouldn’t have pushed myself as hard tonight without someone else pushing me! Tonight’s plan was 2 speedy one miles, with walking/jogging half miles before, in between and after. Our splits:
- 1/2 mile: 10:34 pace
- 1st mile: 8:44 !!
- 1/2 mile: 15:23 pace
- 2nd mile: 9:00 !
- 1/2 mile: 13:39 pace
- Total: 37:30 (10:43 average pace)
Although I wasn’t happy with the overall average pace, I was ecstatic with the speedy miles. Until today, my fastest one mile was 9:11. Not only did I beat that pace on both miles, but I ran a mile in 8:44! It’s just one mile, but it felt awesome to hold that pace for so long. Of course the half mile following it was almost entirely walking, but we still had a strong second mile too.
My right ankle (on the outside) started to hurt when I started walking, but felt better when I was running. Any ideas what that could be about? My feet (and toes) were sore again after this run. I may give the shoes one more chance on an easy run tomorrow, but I am seriously debating whether I should return them and get the Asics instead. They might be heavier, but I don’t feel like I’m hitting the ground so hard with every step I take. At the same time, I’ve now worn the Brooks twice in mud, so the bottoms are not very clean. Although Luke’s Locker has a 30 day return policy, I’m not sure they would accept them back.
I made a Coffee Chili recipe based on Mark Bittman’s Espresso Black Bean Chili in How to Cook Everything Vegetarian. I had made it once before and it was delicious. Tonight’s was not quite as good, and I think I know why. All ingredients can go into one pot. Bring the mixture to a boil, then simmer covered for about 30 minutes.
Into the pot:
- 2 cans tomatoes (Italian flavored is best)
- 1 (15 oz) can black beans, rinsed
- 1.5 cups (decaf) coffee
- 1 yellow onion
- 2 tbsp garlic
- 1 tbsp cinnamon
- 1 tbsp chili powder
- 3 tbsp brown sugar
This recipe reminds me of Cincinnati chili (made with cinnamon and chocolate) – just without the meat and without the chocolate. The addition of coffee is interesting. You definitely do not taste coffee in the chili, but it adds a nice flavor. I used decaf because we were eating at 8 PM and I wanted to be able to sleep tonight, but I know even decaf has a little caffeine in it.
I think I had two downfalls in tonight’s chili. It was still good, but my first attempt was better. First, I didn’t saute the onions with the garlic before adding the other ingredients. They all got thrown in together because I was in a hurry. Second, I think it’s all in the tomatoes you use. Last time I used Italian tomatoes. This time my husband, trying to be healthier, picked up “no salt added” basil and oregano. Still a good flavor, but I think we were missing the salt.
I also ran into some issues with the brown sugar. It was so hard I couldn’t get any out of the container! I used an old trick to soften the sugar. You put a piece of bread in and the brown sugar will break up. I’m not sure what the science behind this is, but I know it works!
In just 30 minutes I was able to scoop out enough brown sugar for the chili. I left the bread in overnight, so hopefully my brown sugar will be in good shape tomorrow. Have you ever tried this trick?
What is your favorite chili recipe?