My run got off to a rough start this morning. The early temperature was cold and I shied away from getting out first thing. After a couple of hours of work around the house, I had just about decided not to go. That was when I realized I was headed down the same road as last week, a road that did not include running. I quickly dressed in running gear and climbed in my car.
Still not wanting to run, I found a couple of reasons to stop along the way, specifically the dry cleaner and Fresh Market to pick up some cheese for pesto. With cheese in hand it was, of course, necessary to drive back to the house to secure it in the frig. Okay, so fresh Parmesan does not need to be chilled immediately, but…
At this point I figured my run was done for but my good self pulled through and drove to Cherokee Boulevard to put in a 3 mile effort. The run was not particularly comfortable until I realized I was picking my feet up and running faster than usual, then it became a game. I finished the effort at just over an 11 mmp, feeling strong and satisfied with the effort. I am going to credit Saturday’s 3 mile bike climb with the increased leg turnover. Another good reason to keep riding!
Earlier this afternoon, I harvested my second batch of basil leaves and made another batch of fresh pesto. Usually I make pesto with pine nuts but today I used walnuts and am really pleased with the results!
5 cups of fresh basil
A cup of walnuts, plus garlic, cheese and olive oil result in several cups of pesto. We will freeze most of it to use this winter on pasta, pizza and other such delights.
This is a pesto based appetizer I made for Roger and Susie’s potluck. The layers include cream cheese (low fat), sun dried tomatoes and pesto. While I think the layers of tomato were too thick, the appetizer was well received. There was nothing left to take home!
