Dill egg salad, tofu, carrot cake bread good post-run recipes
My husband and I signed up to run a half marathon this spring, so we’re training hard. This consists of short runs during the week and a longer run at the weekend. Every week we add a mile to the long run. This whole half marathon thing sounds serious. It sounds like something fancy runners do, the ones who set fixed times for their runs and don’t eat ice cream during training season. For us, running is about finishing the last mile and that’s as much dedication as we can muster. But we appreciate the rewards of running, like the cute treat a pup gets for good behavior. We sit up and beg for the cookies.
The rewards of training and running are many, if you count them. There is the satisfaction of achieving a goal and the sense of overall health. That’s the blah-blah-blah of rewards, the boring stuff. The real reward — the reason why Paul and I run 8 (or 9 or 10) miles on a cold wintry Sunday morning — is because of the cookies, the tasty little morsels that dogs (and humans) do things for. There is the deep, restful sleep we will sleep that night. (For all the people approaching or past middle age: you know. A good night’s sleep is not underestimated and we will do almost anything to have one.)