Hi all! First off, I hope everyone had a happy Easter/Passover/spring weekend. I had a busy and fun weekend for sure. Saturday morning was my first race of the spring season, the Sgt. Pat's 5k in Long Branch. This is a great race that is run in remembrance of a Long Branch police officer that was killed in the line of duty. It also supports a scholarship fund and a non-profit that assists those with mental illness, both in Sgt. Pat King's name. It's nice to know your entry fee is going to such good causes. Anyway, it was a little foggy and chilly in the morning, but by 11:00am when the race started it had warmed up a little bit. It was a big field, over 600 people in total, and the race went out and back on the promenade along the beach. I'm happy to report that I set a new PR! I ran the 3.1 miles in 24 minutes and 26 seconds, good enough for 3rd place in my age group. I felt good the whole way through and was really pleasantly surprised at my time; I'm really psyched on acheiving a sub-8 minute mile pace. It was definitely a confidence booster for the half marathon, now less than 4 weeks away. Here's me (#338) just before the final turn around.
For a little Easter and post-run treat, I made a batch of Lemon Bars. The folks at No Meat Athlete posted the recipe, care of Veganomicon. This is a cookbook I really need to get myself next time I get a Borders coupon in my email. Anyway, these came out awesome. I love lemony desserts, and sadly, vegan lemon curd or custard is pretty much non-existant. Using a few alternative ingredients (agar flakes, arrowroot), these came together perfectly. A must try dessert recipe in my opinion, especially for lemon lovers!