run update + giambotta recipe

I blogged last week about my fear of running and my 3 mile wall. Last night, I finally beat that fear and my doubts. To make myself do it, I started by mapping out a run. I know if I plan for it, if I give myself a route, I'm more likely to stay on it.

The first 2 miles were hilly, but I kept a steady pace and managed not to stop. The next 1.5 miles were level or downhill for the most part, which helped give me the confidence I needed to keep going (also, I wasn't so tired, but I wanted to stop? Mind over matter.) Then came that last half mile.

I live on a hill that is not insignificant. It's a full 1/3 mile. Ending my first ever 4-miler on a hill felt like an impossible ask. And then I turned up the volume on my iPod, skipped to the next song with a hard beat, and I ran it. I sprinted the last two blocks home. It wasn't a fast run, and most certainly probably wasn't pretty to see! but I didn't walk, and I finished.

I also registered for my first race yesterday. I'll be running the Capitol Hill Classic 10k on May 19th. After last night, I know I can do it, and I honestly think I'll be trained for it well before it's here. That feels pretty damn good, you know? So thank you to everyone who encouraged me via here or facebook, twitter, instagram, etc. Letting y'all into my fears held me accountable for overcoming them.

Onto what I ate post-run.... 

Ciambotta (sometimes called Giambotta), or Italian vegetable stew found in the southern regions of Italy. It. Is. Bomb. It's my new favorite one pot meal. If you have leftover veggies you need to use, some chicken, beef, or vegetable stock/broth laying around (wine would work, too!), canned or fresh tomatoes, and seasonings, you've got this dish practically made. Here's the recipe.