42 days...

Until my half-marathon in Boulder, CO:). I literally just signed up -- & I'm really excited! I wanted to take a road trip (or plane for that matter--but they're just more expensive usually because you can't split your airfare like you can split the gas in a car with friends) somewhere the week/weekend before school starts back. It started off with Charleston, SC, then moved to Mexico, then changed to Florida...However, all these plans were never actually set. So, there I was reading my Runner's World thinking a race is just what I want to do. I knew though that the only half-marathon in Texas in August was the Hottest Half in Irving which does not sound appealing to me. At. All. So I started looking up in states around Texas and clicked on gorgeous ol' Colorado. I've always wanted to go to Boulder and this is the weekend before school so it just ended up being perfect. :) Whether or not I have anyone who wants to road trip it with me, I'm fine either way. I'm just excited about the race! It's a 10 hour drive, but I don't have school until Thursday the 26th so I can stay Sunday night and drive back down to Lubbock on Monday. Hooray!:)

This morning started with just a mile run and then an hour at the gym. Good workout! Tomorrow morning I'm up at 5:30 or 5:45 to pack and run 5 miles (pack first, run second). I'm off to Lubbock again tomorrow night-Thursday for a variety of reasons, mostly pertaining to school but I'm really excited about seeing everyone again already!:)

The Mesh Pot
Tonight for dinner was a little compilation (The Mesh Pot) of things like I usually do up at school. 1 cup whole wheat pasta, boiled snap peas, a variety of small (golden tomatoes and a random selection from the gourmet bunch I bought -- but you can never go wrong with the Nature Sweet cherubs!) tomatoes that have been boiled with the skin peeled off (takes about 5-7 minutes. You can do this in the same pot as the snap peas while the pasta boils), a sliced portobello that was cooked on the stove with olive oil spray and a little sprinkle of sea salt, olive oil, garlic salt, and a bunch of sliced fresh basil. Pretty much what you do is combine the peeled/boiled/cut (you cut them in half and then half again if you like--just one time should be enough but be sure to add the tomato juice to the concoction) tomatoes with the snap peas, portobello mushrooms, sliced basil and pasta in a bowl. Then drizzle a little olive oil--you don't need much--over the mix. Sprinkle some garlic salt and mix up! Add more garlic salt if you think it needs it:) I loved it! Fresh, and delicious mixtures like this are my favorites:)

Last night I got some good advice from Chef Rene. First thing he told me was to "Don't speak about your work. Let your work speak about you." and the second, "Don't think like a cook. Think like a chef/owner." So basically -- whatever you want to be, doesn't matter what you're doing, adopt that frame of mind and become that mentally--then you will get there.:)

I'm sure I'll be cooking a bit while I'm Lubbock so I'll be sure to add whatever it is I come up with:) Hope your day is full of lots of happiness and smiles tomorrow:) Goodnight! <3