I spent a few days in Greensboro, NC on a business trip; now, I’m back in DC and ready to start the weekend!
This afternoon, I took a walk over to City Sports to pick up the Garmin Front Runner 110 that I’ve been eyeing. Sometime between the marathon in October and now, my pedometer decided that it had no interest in accurately tracking my distance and speed. I thought that adjusting my stride length, weight, and sensitivity would help, but it didn't.
Most of my runs ended with me calling it a liar.
After debating whether or not I wanted to spend as much as I did on a GPS/heart-rate monitor, I decided that it would be a worthwhile investment since I intend to run as long as I'm physically able.
In other news – it’s carb night!
To fuel for my 12-miler tomorrow, I prepared another recipe from the good people at Cooking Light: Pasta with Chicken, Asparagus, and Tomatoes.
8 oz pasta (I used penne tonight)
1 pound skinless, boneless chicken tenders cut into strips
1 cup sliced asparagus
2 cups cherry tomatoes
2 garlic cloves, minced
2 tablespoons chopped basil
2 tablespoons balsamic vinegar
1 tablespoon extra virgin olive oil
¼ cup crumbled goat cheese
Cook pasta according to package directions. Heat a large, nonstick skillet coated with cooking spray over medium heat. Sprinkle chicken with salt and pepper.
Add chicken and asparagus to pan. Sauté for five minutes.
Add tomatoes, garlic, and basil to pan. Sauté for one minute. Remove from heat. In a large bowl, mix pasta with chicken mixture. Stir in balsamic vinegar and oil.
Plate and top with goat cheese.
Finally, I made the decision not to run the ¡VAMOS! 5K. Instead...
...Jenny -- widely known for her love of party shades, delicious eats, and being a total badass -- is coming to DC next weekend. (I'm so excited!) There will be brunch. There will be a dance party. And, there will be the St. Patrick's Day 8K.
Time to break out the party shades!