One good thing about living on top of a hill is that my runs always start off easy. They always end hard, but let’s look at the glass half full.
(Monuments, so pretty this morning!)
Even though it’s easy to talk about how difficult hills are to run up, though, it’s good to remember that going downhill can take a toll on your body too. Running downhill puts more strain on your muscle fibers than running uphill, and causes more soreness than uphill running. I think this Competitor article explains it really well; and, of course, uses the Boston marathon as an example of a classic downhill challenge. I ran the Boston marathon a couple years ago and I remember feeling like my quads were actually shredding during the last 5 miles. I think I cried just about the whole way to the finish.
….But, anyways, glass half full, right? 🙂
Of wine, actually! Random flashback to this awesome meal Anthony cooked last week.
One thing Anthony really good at is “crumbing” things. He went all out and made some chicken rollatini, which I’ve never tried before. Really good! He invented the recipe, but it’s similar to this dish, plus a slice of ham.
The crumbs continued on the side, with some baked, crumbed eggplant. I feel like eggplant is one of those foods that can be really good or really bad, depending on how you cook it. Broccoli, on the other hand, is pretty much fail-proof in my books. Just in case anyone was wondering.
And that’s all I’ve got. Keep it full, you guys!
- How do you usually cook eggplant?
- Have you ever struggled with downhill running?
- Favorite new recipe you’ve tried lately?