Joe and I ran our last run on the course before Boston in 2 weeks. We started at the Harley store in Framingham and ran just past BC. It was a gorgeous day, low 40s and sunny. A nice change from the snowy, cold training runs that inundated the majority of our Boston training. We both were tired. The legs felt heavier and the 15.5 miles felt a little longer than I would have liked, but overall I am feeling ready for Boston. It is amazing how fast it crept up on us. Compared to the duration of Ironman training, this was so short! But I am ready to to run and then switch gears back to triathlon training.
It was nice to run the infamous Newton hills one last time. Oh Newton Hills, I will see you again in a couple of weeks. Getting to BC was a great feeling. I don't like Dunkin Donuts too much, but I always like going into the Dunkin Donuts at BC since it is the culmination point of so many long runs that I have done and represents some sort of successful finish.
Dinner last night was one of my favorites. Honey Mustard Scallops-fast, easy and good.
Honey Mustard Sauce (this could be cut in 1/2, but I like extra sauce and some for left overs).
4 Tablespooon Dijon Mustard
4 Tablespoon Honey (I use a liquid form of Raw Honey)
2 Tablespoon Organic Apple Cider Vinegar
3 Teaspoon Organic Expeller Pressed Olive Oil
1/4 Teaspoon sea salt
Combine all ingredients in bowl and mix well.
I cooked the scallops in a pan over medium heat- a couple minutes per side. I served the scallops over brown rice. Drizzle the honey mustard sauce over the scallops and rice and top off with fresh ground pepper. I also served asparagus and arugula salad on the side, but this could be changed up depending on the season.