This weekend I had my best run in three weeks — my first solid run since the long training run I did for the half marathon my friend Kathleen and I were supposed to run yesterday. When I woke up and saw it was pouring, I felt a weird mix of relief (terrible race weather) and disappointment that Rock ‘n’ Roll DC didn’t happen. It would have been my first half marathon in four years.
Once the rain eased, I decided to head out for a solo run with a twist I wish I’d tried sooner: I called friends and caught up while I ran.
Talking while I ran was exactly what I’d been missing during the handful of half-hearted solo runs this extrovert has tried in the last few weeks. Was it really only three weeks ago? It felt like much longer.
I planned a short loop but enjoyed the conversations so much that I ran seven miles, winding through charming Old Town Alexandria, down to the waterfront, and looping through Del Ray. I’m definitely doing that again — already talking to friends about scheduling some virtual run dates this week.
When I got home I threw together lunch bowls from random leftovers: roasted squash, black beans, grilled chicken, guacamole, Mexican-style hot sauce, and a fried egg on top. So good.
Other recent breakfasts and lunches included a simple tuna salad made with canned tuna, artichoke hearts, Dijon mustard, and plain Greek yogurt.
I also made a version with chickpeas added for extra texture and protein.
And of course, avocado toast made several appearances — topped with fried eggs and fresh strawberries for a bright, satisfying start to the day.
For weekend dinners we tried a Sicilian pizza from Del Ray one night — never been in person before, but it was delicious and already feels like our new go-to.
Another night our tiny kitchen helper joined in to make lemony pork piccata from a meal kit. The sauce was fantastic — lemon zest and capers really elevate the dish.
We served the pork piccata with sautéed squash and kale, plus roasted potatoes I made because the meal needed a few more carbs. The potatoes were simple — tossed with olive oil, salt, and pepper, roasted at 450°F for about 25 minutes.
We used some leftover potatoes for brunch the next day, alongside bacon, a fried egg, and sautéed green pepper — a hearty, satisfying combo.
For lunch yesterday I roasted broccoli — I’d forgotten how good it is. I tossed florets with a little olive oil and salt, then roasted at 450°F for about 10 minutes. Riese liked it a lot, too.
I wasn’t very hungry after our big brunch, so I made a small bowl with roasted broccoli, guacamole, rice, and lentils. Riese had a deconstructed version and loved it.
Friday was a beautiful day and, after an intense work week, Matt was able to close his laptop by late afternoon and spend time with us. It felt so good to have adult company after a mostly lonely week. We went on a short family bike ride — only about two miles with a walking break when Riese needed it — but it was fun and energizing.
Today looks gorgeous, so Riese and I are planning our usual walking adventures and maybe some more gardening — our yard is finally coming together after a lot of recent work.
See you back here on Wednesday for a post about toddler activities to try at home and Riese’s current favorites!