Wow, can't believe we're approaching the end of August already. It's been hectic and I'm still adjusting to new schedules.
My 5 yr old started kindergarten at the beginning of the month, and the 3 yr old is still home with me. It gets hectic with school, homework, taekwondo and On-Ramp to Crossfit Bootcamp time.
I earned my July's Get Out and Run metal by participating in the Woodstock Freedom Run on July 4th. That was a 5K in Downtown Woodstock, my chip time was 31:08, I'm striving to improve my running time with every race. The kids loved watching the parade afterwards. The run was sponsored by Pinacle Orthopaedics, I had my elbow surgery there last year when I was dealing with olecranon Bursitis (that's another blog post).
The Run for Wounded Heroes 5K benefiting the Wounded Warrior Project followed on August 2nd. I irritated my patella tendon during Bootcamp two days before the race. Had to get a shot on the knee the day before, iced it really good that day and wore a patella strap the day of the race. I was pretty sure I would not beat my previous time. Surprised myself with a 29:45 chip time.
September will be a fun month. I'm running the Labor Day Be Your Own Hero 10K . I'm hoping to beat my previous time of 1:21. will also participate in the Spartan WOD that's coming to town at the end of the month. Will let y'all know how that goes.
Here it is, today's yummy supper. The yellow zucchini is from my garden, sautéed with grape seed oil along w/ the asparagus and seasoned with salt and pepper.
I browned the stew meat first then added chopped carrots, celery and green pepper from the garden. Then added 2 cans of chicken broth and garlic. Once the meat was tender I added the spuds and some water to cover. Covered and cooked till the taters were done.