I’m totally a morning person. 99% of the time I prefer to wake up early for a run or a yoga class. I just feel like my day gets off to a better start.
I had 6.5 miles planned for tomorrow morning.
But tonight I came home from work grumpy. This is real life. It’s not always roses and butterflies. Sometimes, it’s thorns and (in the case of my current office situation) ants.
So because I have the best husband ever, at 7:00 pm tonight, I went for a run.
Miles 1-2 I was mad.
Mile 3 I was numb.
Mile 4 I cried. Crying and running is kinda hard, but I felt so much better afterward.
Mile 5 I jammed to a little Rolling Stones. (LOVE Beast of Burden. I don’t know why.)
Mile 6 I thought, if today were Bloomsday, I’d only have 1.456 miles left and I could totally do that. That gave me peace.
I brought these gels with me. They were amazing.
And even though I’m a self proclaimed morning person, there are some pros to running at night:
1. Walla Walla sunsets are even more beautiful than Walla Walla sunrises.
2. Thinking time. Processing time.
3. I like running at dusk. It makes me feel faster. Is that weird?
4. The yoga afterward. That’s definitely weird, huh?
(FYI, that’s not me. It’s my yoga app friend. I call her Annie.)
Regardless of whether you’ve run in the morning or at night, do you know what you need if you run 6.5 miles?
Bread. That’s right. You need bread.
I’m calling this bread “naan”, but if you’re Indian and think I’m a big faker, I accept your judgement. If Annie were my real life friend, she’d definitely be judging my yoga. I can’t do “crow”. Can anyone do crow?
But back to the “naan.” I’m typically afraid of yeast, but this worked out really well!
Once the dough had risen, I rolled it into corn tortilla size rounds and cooked them in a dry skillet, just a few minutes on each side.
We had them with falafels and tabbouleh.
I think you’re typically supposed to “carbo-load” before a run- not necessarily after. But I kinda want some more right now.
Annie won’t judge. She’s my friend.
2 cups AP flour + 1/4 cup
1 package active dry yeast
1/2 tsp salt
1 tsp sugar
1 cup hot water
2 TBS olive oil
Combine all dry ingredients except 1/4 cup flour. Add water and oil. Mix until combined. Dough will be shaggy. Cover with a towel and let sit for 30-45 minutes. Mix in additional 1/4 cup flour, recover and let sit 15 minutes.
Divide dough into 12 pieces. On a floured surface, roll each piece into a small disk. Cook in a dry skillet over medium heat until golden brown on each side.