This morning, I woke up ready to try running again. I lay in bed feeling jittery and nervous, like it was the first day of school. I even had my running clothes, Garmin, Road ID, and iPod laid out.
Nerd alert, what?!?
My anxiety level was pretty high. I mean, there’s a lot at stake. I hadn’t run in exactly 30 days, and it was a direct result of my last run. This injury has already resulted in a lot of frustration, pain, and disappointment. Given the fact that up until that point, I had been running between 4 and 6 days a week for 2 years, I guess I should count myself lucky that I didn’t get injured before, but I wanted it back so badly that I was scared.
What if it hurts? What if I make it worse? What if I can’t ever run again???
(again, with the drama)
Several deep breaths later, I took my first timid steps.
Slow and steady
slow and steady
slow and steady
Immediately, I could tell that my back wasn’t feeling 100%. But it didn’t necessarily hurt, either. So I plodded along around an 11:30 pace for about half a mile. At that point, I felt a little sore, but OK, so I decided to try for a full mile. A tenth of a mile later, I told myself I was being really stupid. Because I was.
There’s absolutely ZERO reason for me to be running if my injury hasn’t fully healed. In fact, I’m probably going to end up making it worse if I try. So I stopped and walked home. I would be lying if I said I didn’t feel defeated, but I know it was the right thing to do.
And that’s all I have to say about that. For now.
In happier news, early spring in Michigan mandated this yesterday afternoon:
And then, this:
Caramelized Onion & Mushroom Quesadilla
1/2 cup caramelized onions (2 small onions caramelized in 1/2 T. olive oil)
2 cups sliced mushrooms
1/2 tsp. thyme
1/4 cup shredded mozzarella
1 large tortilla (I love La Tortilla Factory’s Smart & Delicious Whole Wheat Tortillas, but any will do)
Caramelize the onions over low heat for about 30 minutes, seasoning with S&P and stirring regularly. Remove the onions from the pan, spray with nonstick cooking spray, and add mushrooms. Cook 8-10 minutes, or until softened and caramelized. Add thyme and S&P to taste. Remove from heat.
Layer the onions, mushrooms, and cheese onto the tortilla. Fold over and grill (I used my Griddler) or pan fry until cheese is melted and tortilla is lightly toasted.
This is one of my go-to dinners, so I’m really surprised I haven’t shared it before! Sometimes I throw in some spinach, too, if I feel like being extra healthy, or diced tomatoes if I happen to have them.
I wish caramelized onions didn’t take so long to cook. I know you can buy caramelized onion jam, but it’s just not the same as the real thing. I wonder if there’s such a thing as jarred caramelized onions? If not, whoever comes out with that will make a killing from me and this girl alone. 🙂
Check out that meaty mushroom! Love!
So, even if I still can’t run, the silver lining is that the weather’s warm and sunny, the beer’s cold and crisp, and at the end of the day, I still like my own cooking. In light of all that, it makes it harder to complain.