What’s scarier: this skeleton riding a horse-drawn carriage through the streets of East Nashville, or the fact that my marathon is only five days away?I’m not too nervous about race day, though I will admit that I have been on edge with some phantom pain the past few days. I’ve had completely random spurts of pain in my back, hamstring, and knee — that magically disappear almost as quickly as they pop up. I know it sounds insane, but phantom pain during a marathon taper is a 100% real thing. (Because marathoners are 100% crazy.) One of many articles written about the topic:
Don’t tell Anthony that I just ordered a whirlpool on Amazon…
Other than my five-minute hamstring freakout, today’s run was a goodie! Another gorgeous October sunrise:And another race pace run complete. I think I’ll do a final short/easy run this week and then call it quits until it’s time to hit the start line.On the food front, it’s been an exciting week! My brother and sister-in-law gave Anthony and me a Himalayan salt block a while back. Perfect gift because sodium and pink are two of my favorite things. After watching a few of these amazing YouTube videos (this guy is the best) on salt block basics, we felt ready to fire up the grill and give this unusual cooking method a try. With salmon!We made sure to dry out the salmon a bit with some paper towel pats beforehand, and seasoned it with paprika, thyme, and pepper. On the side: Mexican-ish brown rice and a citrusy salad. Those white bits are jicama and the seeds are pepitas! Crunch.Adios!
- Ever suffered from phantom pain?
- Ever cooked on a salt block?
- Ever owned a whirlpool?