I got the blister on the bottom of my foot from a run i did last week (using old trainers no socks) and today when i went for a 5 miler i must have been running slightly awkwardly and this has developed a sore spot on the side. The blisters don’t usually cause to much pain but this one is a little bugger.
Ran 5 miles in 45:44 @ 9:09 min/miles pace
Yesterday i really didn’t feel like going for a run. I was tired at work all day and had the feeling i was getting a cold or something but i got my arse out of the door and went for a 5 miler. Today i felt better and when i finished work i went for another 5 miler but the GPS only says i did just over 4 that’s because i ran off without switching the thing on. DOH!
Ran 4.37 miles in 35:52 @ 8:12 min/miles pace
The new trainers given me a nice blister on the end of my toe. It’s not sore and i can’t wait to pop this little beauty.
I am trying to mix up the types of runs i do so i don’t stagnate by doing the same old distance and pace. At work i went to do some hill reps on surprise surprise a big hill. It’s called Moel Fendig and looks OK from the bottom. I was literally blowing out of my own arse half way up but managed to keep going to the top. I can see Liverpool from there (i will take my camera up with me next time). I managed to do 3 reps and then some sprints when i got down.
Now that blister that didn’t hurt. Hurts like F#@k!!!
Went for a quick 4 miler this afternoon after work. I got this blister from this weeks runs. It’s one of those that don’t hurt, i just noticed it while i was having bath.
I promised JogBlog i would post my roasted Tomato Soup recipe which i made on Sunday. My 4 year old daughter loved it so this is going to go into our regular meals. Serves about 3 or 4 helpings. Great with homemade bread.
1kg Tomatoes, 2 Garlic cloves, Hand full fresh Basil, 3 Sun-dried Tomatoes, 1tsp Thyme (dry), 1 Onion, 1 litre Chicken or Veg Stock, Salt and Freshly Ground Pepper,
Heat Oven to 220c chop onion and tomatoes bung all that into a large baking tray with the thyme, garlic, salt and pepper pour over a few glugs of Olive Oil give it a good shake. When the oven is up to temp put it in for about 30 mins or until you start to see some of the tomatoes and onions char. Get the stock to boil. Pour the stock in with the tomato mix and add the sun-dried tomato and basil.
Blitz all that up in a blender and then strain it through a sieve. Serve warm not piping hot.