AKA Running + Doughnut Training
I haven’t joined Matt in Hawaii since LAST January.
He leaves every 3 weeks, and says things like “I wish I didn’t have to go to Maui this week.” Oh, me too, hotel design seems really rough.
I needed a game plan to get off the cold rainy island and get to the warm rainy island. When we moved to Vashon I started running again. SPRING BREAK coincides with The Hapaulua Half Marathon.
COINCIDENCE OR DIVINE INTERVENTION? It seemed SOOO FAAAR AWAAAAAY and SOOO plausible. Just train 3 days a week through the winter, and I could do it. On a dreary night in October I drank a cocktail and payed my fees: I officially have a place in the Hapaulua Half.
But now, umm. That’s about 10 weeks away. Although I hoped by now I would look like Forrest Gump, cruising down the back roads, waving at my friends as they passed on their way to the dump, I really look like Tim Conway. I shuffle along, winded after 5 miles, not sure how I’m going to get to that 13 mile marker.
And, AND, I have a new R+D project. It’s wonderful, and it means that I get my hands back in dough again, but it’s not just any dough. It’s fried dough. On the surface it seems like a horrible combination. But can I say, I don’t think it’s coincidence, fried dough is a great motivator.
Today, this was my work/training regiment:
Make Dough, run 4.5 miles (1st rise), form malasadas (2nd rise) , run 4.5 miles, fry malasads.
Eat malasadas while stretching.
Calories burned: 1,137. Calories consumed: unimportant.
Possible the best Sunday in months. And the kids think I’m AMAZING!