I’m almost ashamed to admit it’s been weeks since we made our own pizza. The recent trend has been using my pre-LR “pizza & brew” tradition for our date-night – revealing how on-the-edge life is during marathon training, no?
I was craving a good homemade pizza this week! We grabbed a few “Colorado Proud” (i.e. local) tomatoes, fresh mozzarella & a whole-wheat crust. All of this for a mere $8, and no tip required.
When possible, we chose a local beer (excluding Coors from the list). There are great breweries surrounding us, why not go local for drinks, too? Our brew of choice was O’Dell’s Levity, and this assures me I made the right choice –
“…a slight hop bitterness at the finish, impeccably balanced with the fruity notes and hints of toasted caramel…We enjoyed this beer with grilled veggie shish kabobs.”
Mmhm, veggies & beer. I’ll have that, with a dose of melted cheese & warm bread.
D & I split this, although my marathon-metablism yesterday probably could’ve finished ~3/4 of it on its own. Fueling for 20 (or the next 6.2) is not to be ignored!
20-miler pizza toppings
1/2 heirloom tomato, sliced & quartered
1/2 green bell pepper, chopped
Mozzarella cheese, shredded
Seasonings: garlic, oregano, basil, thyme, black pepper
This morning, I had my usual. And here is why you never see oatmeal breakfast pictures on the blog:
I barely have the patience to take the picture, much less arrange oatmeal, bananas and peanut butter in a way that looks more appetizing…
And I’m off! Fueled and ready to RUN. After recalculating I can safely say this is my last 20-miler (we’re at #4 now) before the MARATHON. 17 days to go…