It’s a rainy Tuesday here in the ATL. I am so glad that I got my workout done during my lunch break because I cannot imagine venturing out right now. Joining my office building’s gym has really been a great move. I can get so much more accomplished than if I had to drive to LA Fitness. It’s sort of lacking in the weight machines department, but there is a treadmill, a bike and an elliptical. And not a lot of people use the facility, so they’re almost always free.
I was in the mood to run today. I decided to do four miles. I really feel like I am getting a little bit faster. I ran the first two miles at a 10:00/mile pace and the second two at 9:40/mile. I know it doesn’t sound that fast, but considering I did a lot of my ING half marathon training last March at an 10:30/mile pace, I’ll take it! Speaking of faster running, I found out that the 5K that wasn’t was actually 2.6 miles. I ran 2.6 miles in 23 minutes! I am very proud of myself. It would have been a PR, for sure.
Since it was so yuck out, the chicken soup seemed like the obvious choice for dinner. Sorry for the bad picture.
The recipe is from allrecipes.com and found here. I halved the recipe and pretty much followed it to a T besides subbing fat free sour cream for regular.
This recipe was Jason approved. That pretty much means that it doesn’t taste uber-healthy! The only thing that I would change is not to use the whole peeled tomatoes. I thought they were sort of weird in there.
Now we’re sitting around watching Dirty Jobs. The featured dirty job is making tofu! Who knew?
Oh, we decided to move the wedding to June. I have mixed feelings about it and the whole thing is quite stressful, but I’m trying to be calm about everything.