Is it worth it?

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I know, I know, I know.... it's been forever since I last blogged (that wasn't a product review or a recipe) but I've felt slightly off kilter lately.  I'm not sure where to go with the blog now that I've reached my goal weight and I don't want to publish something for the sake of publishing something.  However, I've had this thought rolling around in my head since Weight Watchers launched this new routine this month.  I think that the question "is it worth it?" is so universal - not just in weight loss.

This photo is totally relevant - I swear!

Most of my thinking about this subject happens when I'm running and I want to quit.  I know that I've got a race on the horizon (just over 5 weeks away) so I know how important each training session is.  There are times when I am running that there is a voice in my head that tells me it's okay to quit or to walk a little while I catch my breath.  Then I think, is it worth it?  The answer is always yes, the run is definitely worth it.

I know that completing the half marathon will not be easy.  I mean, remember this photo?  Yeah, that part of the half marathon kind of sucked despite Barbara's best efforts to keep my spirits up and my feet moving.  I know that I will get to a point where I want to quit but I also know that I won't quit.  The only thing that will get me through those moments is the training that I am doing right now.  So yes, these training runs are worth it.  No matter how much things hurt or how tired I am I just have to keep moving.

Today I had a tempo run on my plan.  This meant I would warm up by running 1 mile, run 3 miles at a defined pace (8:47/mi), then cool down.  During the warm up I realized that my legs were already tired but I was hoping that the farther I'd get that they would loosen up a bit.  Luckily they did and during the first mile of the tempo pace I felt good.  About half way through the tempo mile I felt alright and when the third tempo mile started I could feel myself fading.  My Garmin kept me on pace but I kept thinking that once the tempo miles were done that I'd pause for a few seconds to drink some water and maybe even walk a little.  Then I thought... Is that really worth it?  All I had left was the cool down and I knew that as long as I kept moving that I'd finish sooner.  I just kept thinking that I'd run the next block and then do a head-to-toe check and figure out if I wanted/could continue running.  Turns out - I could keep running and I did keep running.  The feeling at the end of the run was amazing.

I looked back at my training to find out how long it took me to run 5 miles.  The first time I ran that full distance was when I was training with Team Challenge for the Rock-n-Roll Las Vegas Half Marathon.  The run took me 56:10 and today I covered the same distance in 44:53 ... yep.  Definitely worth it.

When do you question "is it worth it"?  Was it?

RECIPE: Refrigerator Pickles

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Is your garden overflowing with pickles?  Well, my garden wasn't but my CSA (Community Supported Agriculture) box was and so I've been making refrigerator pickles.  The recipe is ridiculously easy and they are so amazingly tasty that while I was slicing the cucumbers this morning I thought I should share it with you.

Refrigerator Pickles
Points Plus Value Per Serving:  1
Makes:  A LOT (serving size is about 1/2 c. pickles)

2 T salt
1/2 t. celery seed
1/2 c. white vinegar
1 c. Splenda
7 c. cucumbers
1-3 onions, depending on size and your liking
1 bunch fresh dill

Day 1:  Slice cucumbers and onions.  I use the mandolin to whip through slicing them.  This makes it go really fast and they are all the same width.  Put the sliced cucumbers and onions in a bowl (Mom used to use an old 5 quart ice cream bucket which was a good size) with the salt and set in refrigerator over night.

Day 2:  Rinse and drain the cucumbers.  Place the dill in the bottom of the ice cream bucket.  Add the drained cucumbers and onions and sprinkle in the celery seed.  Heat vinegar and Splenda until the Splenda has dissolved.  Pour over the cucumbers/onions.

Store in the refrigerator and stir through them every few days.  They will be ready for eating in one week and can be stored in the refrigerator for up to 3 months.

After a week I usually empty my pickles out of the bucket so I can start a new batch.  I just transfer them to a quart size jar and put them back in the refrigerator.  They are great as a snack or as a side on burger night.  Seriously, go make them now.