Tomorrow? I’m ready.

Tomorrow, I’ll be attempting my weekly long run of 12.5 miles.  The longest I have ever—ever!—run.  (Please note: “attempting” is the key word here.)

Tomorrow, I’ll be wearing heels.  I mean.  High, high heels.  I never wear heels.  (Pray for me, please.)

Tomorrow, I’ll be up until well past 10.  (FYI, this never happens.)

Tomorrow, I’ll be dancing, eating prime rib, laughing, chatting with family, and indulging my love of frosting and cake at my cousin’s wedding.

Tomorrow, I’ll be going, going, going.  And then going (and going) some more.

And so, tonight I stopped.

Tonight, I ate grilled, wild caught salmon on a bed of garlicky swiss chard.  I ate slow.

Tonight, I visited and chatted with Pepere.

Tonight, I went to Whole Foods, bought some mixed nuts, drank a kombucha, and laughed with some friends.

Tonight, I took a bubble bath.  I read a magazine.  And then I plan on reading some more.

And so, tomorrow?  I’m ready.

Garlicky Swiss Chard

Swiss chard reminds me of kale.  But it also reminds me of spinach.  I happen to think that it has the delightful best of both personalities.  The leaves are soft and tender.  They will wilt and shrivel with embarrassment in just a few moments.  Of course, my favorite component of swiss chard is the flavor.  Where kale is strong and boisterous, swiss chard has a much more mild manner.  It’s slightly withdrawn, so to speak.  Which makes it perfect for showcasing your favorite choice of protein, be it grilled tofu, chicken breast, or–in my case–salmon.

Round out the meal with some form of starch.  I opted for potatoes, as that’s what I happen to have a lot of in my basement right now.  I think quinoa or brown rice or even a hunk of favorite, whole grain bread would pair nicely as well.  Enjoy! 😀

  • 1 medium bunch of rainbow swiss chard, tough stems removed, leaves chopped
  • 1 tsp olive oil
  • 1-2 cloves garlic, minced
  • splash of red wine vinegar
  • sea salt and black pepper to taste
  1. Heat oil in a medium pot.
  2. Add garlic and cook for about 1-2 minutes, or until garlic begins to smell fragrant.
  3. Add swiss chard.  Cook until leaves are beginning to wilt.  Add vinegar, salt and pepper.  Continue cooking until leaves are tender and wilted.  Taste to be sure that salt and pepper are to liking.  Plate and enjoy! 😀
QUESTION: What are YOU doing tomorrow?

19 thoughts on “Tomorrow? I’m ready.

    • I can’t wait to read the May issue…it looks really good. The magazine is sitting on my shelf, but I haven’t touched it yet. 😀

  1. GOOD LUCK!! I just did my last long run before my first half marathon – 12 miles! It went well, but I was BEAT afterward! Of course, I didn’t have the fun of a wedding to keep me going! 😉

  2. You will nail the run…think positively tonight and before you start…have a mantra you repeat when it gets tough. I already know you will finish!

  3. It’s still tomorrow for you, but it’s today for me now and the first day of holidays! I’m reading my blogs in bed while Mike runs 20 miles. I’ll get up in a bit and have a nice, relaxed breakfast, clean the house and then pack my suitcase for Lisbon! Hope you enjoy the wedding 🙂

  4. I wore heels for the first time in foreverrrr yesterday! Today will be work, studying, and starting a new book. 🙂

  5. Heels? What are those? Lol! I never wear heels because they make me taller than I already than I am.

    I loved how you described swiss chard “shriveling with embarrassment.” That’s such good imagery.

    Today (Saturday) I run 12 miles as well. I’ll pretend that we’re running together. It will make the miles go by faster 🙂 You’ll do great!

    • Haha…I know. The height thing is one of the main reasons I *never* wear heels. I will be a giant. 😉

      Best of luck on your long run!! 😀

  6. Was keeping good thoughts for you on your run this morning.
    I’ve been enjoying your blog for some time now and the runs you do with your dad inspired me to invite my dad to run 5Ks with me every few weeks. He is getting in shape, my speed has been increasing, and it’s really given us something to connect over. He’s even devoted a wall in his garage to posting our race numbers and finish times – it’s really sweet. Our relationship hasn’t ever been this good. Thanks for the all the time you devote to putting your good energy out into the world. Know that you are making a difference.

    • Thank you so much, Caroline! It’s comments like yours that remind me of why I love blogging so much. Having a dad as a running partner is a very special thing, and I’m so happy that you and your dad have both been enjoying the running and racing.

      Keep on running and thank you again! 😀

  7. Tomorrow I will be heading to church in the morning and relaxing and enjoying the nice weather for the rest of the day! But of course, all that is possible only if I get my butt into gear and do all my cleaning today!

    Have fun at the wedding! I’m sure it’ll be a great time! 🙂

    PS – Love your blog!! 🙂

  8. That salmon looks beautiful!! *drools*

    Today I’m food shopping I think, snapping some pics of my bad-ass garage gym and maybe hitting the park, it’s so gorgeous today.

    Good luck on your run!

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