Well, turns out that I injured myself. I seem to have strained my soleus on the left leg. My foot still hurts, too. Unfortunately, this means Pittsburgh is out, which I'm pretty bummed (har har) about because I really thought I could do well. My hope is that my leg will heal in a few weeks and I might be able to salvage the Sunburst half. I'll cycle and do yoga (when it's okay to stretch again) in the meantime.
Why did this happen? I have a few reasons.
- I probably should have given myself a solid six months of just running before training for anything more than a 5k.
- Maybe the yoga isn't enough and I should find a way to work with weights.
- I should stretch more.
- Perhaps I should be wearing a more cushioned shoe, especially one for slight pronation problems.
I'm sure I can think of more reasons why I failed. But, I'm not too upset because it could have been worse. I can still bear weight on my leg and walk normally. Sometimes when I press too hard on my forefoot pain shoots up my leg, so depending on how it feels that day I don't flex my foot completely when walking. Currently, I'm icing, and wearing a compression sleeve for a few hours a day.
So, that's about all. I'm still going to Pittsburgh because the room and everything is already set up, though it's going to pain me not to be able to run it. A part of me thinks I still can, but I know that's dumb.
Pureed Parsnips with Parsley and Peas
Recipe adapted from the Clare Crespo Cookbook by Christina Provo
4 parsnips, peeled and chopped
1 medium onion, chopped
1/4 cup frozen peas
1/2 cup lightly packed parsley, rinsed
1 clove garlic, smashed
1/2 cup plain Greek yogurt
2 tablespoons Country Crock spread
1 teaspoon kosher salt, divided
1/4 teaspoon black pepper
- Place parsnips and onion in a medium pot with enough water to just cover the parsnips. Sprinkle with 1/2 teaspoon salt. Bring to a boil; reduce heat to maintain a rolling simmer and cook until parsnips are just tender, 10-15 minutes. Add frozen peas once parsnips are barely tender and cook another 3-5 minutes.
- Reserve 1/2 cup liquid; drain the parsnips and place in the bowl of a food processor. Add the remaining ingredients and process until smooth, adding tablespoons of reserved water if needed if the puree is to thick.