For starters... This finally happened. FINALLY!!!!!
Cheers! Celebrating with sparkling peach faux champagne.
20 months of graduate school... DONE! I earned an M.A. in General English Studies from Northern Arizona University last Friday. Now I'm eligible to teach more than basic writing at my community college! ENG 102, here I come!
I can't tell you how excited I was (am) to be finished. You think 26.2 miles is long? This felt like the longest marathon ever, and I can't tell you how many times I wanted to QUIT. Doing homework on planes, in hotel bathrooms (while everyone else slept--didn't want to disturb them), on vacations, during classes that I taught (when my class was testing or writing), when my kids were sick next to me on the couch, etc. There was never really a break until now! I am so grateful that I had the support of my husband throughout it all, and I'm happy that the boys got to see their mother graduate from college (again). Education is a lifelong pursuit, and I hope that getting a glimpse of this academic achievement of mine drove that point home to them.
Or not. Who am I kidding? They were mostly excited by the non-alcoholic beverages we had before the commencement ceremony.
Other exciting things...
I've been trying to eat clean. Want to know what I just ate for dessert?
Chocolate mousse made with avocado. What the what?
(source)
Believe it or not, it's actually pretty good. I got the recipe from a friend in Baltimore and decided to try it when I got home. Here it is if you're feeling adventurous:
Sheryl Crow’s Decadent Raw Vegan Chocolate Mousse
2 large ripe avocados
1/2 cup organic unsweetened cocoa powder
1/2 cup agave nectar, plus more to taste
1 1/2 tsp pure vanilla extract
1 1/2 tsp almond extract
1/2 pint fresh raspberries, or whatever berry you have on hand
Method
1. Cut a ripe avocado in half. Use a big knife to grab the pit and turn to remove. Spoon out the meat of the avocado and then blend to break it down a bit.
2. Add in cocoa powder, agave nectar, vanilla extract, and almond extract and blend for 1 to 2 minutes, making sure every part is included.
3. Refrigerate overnight and serve in martini glasses with garnish.
Running...
This Sunday was supposed to be the Pasadena Marathon, but instead, there is no marathon for me and I'm single-momming it while my husband is schmoozing folks in TX for his next (potential) set of orders. ((Sigh)).
On a good note, I did another test run this am, and it was a roaring success. It was exactly the type of run that I was hoping for. I ran 4 pain-free miles at a little under a 9 minute-mile pace. SUCCESS!
Am I jumping for joy?
I'm happy, but I can't say that I'm wildly enthusiastic, to be honest.
Would you be thrilled running in this for the next 4-5 months?
I'm relieved that my injury seems to be clearing up, but at the same time, I'm bummed that I'm entering survival mode for the next several months. Summer running here is awful. As I've lost some fitness, I'm also unsure of my goals and my direction. There's also the consideration of how I ended up injured in the first place. It's apparent to me now more than ever that I really can't afford to neglect my strength training. I truly was enjoying my ever-increasing mileage... What to do for balance though? I'm not sure that I can do both: lots of miles and lots of weights. Over the past 5 weeks, I've been putting in some quality hours at the gym, and I've really enjoyed the weight training and the new strength classes that I've been doing. I'd love to continue to keep up that aspect of my training, but doing both is a huge challenge. It's going to take some time to figure it all out. Not to mention that my boys are out of school in 1 week, which adds a whole new challenge to everything.
So much to think about... There really is never a dull moment in this girl's life!