Hey peeps. So yesterday was the big race. I’m happy to announce that not only did I survive the race, but I also posted a personal record! Race day was quite humid, but luckily 100% cloud covered. We got rained on a couple of times, cooling things off; the precipitation was welcomed. I felt strong for the first 5 miles, despite a couple of cramps. I hit a wall around mile 8, but pushed through it. Miles 12 & 13 were powered by sheer will power, inspired by the words I kept saying to myself: “one foot in front of the other” and “run your race”. The latter being a way of keeping morale up while a few people passed me.
Melissa did very well also; I was super proud of her. She pushed us to do this race, and despite my grumbling, we both did it! We are already talking about doing our next half marathon sometime this fall.
After the race we popped over to Portsmouth Brewery for a celebratory lunch. I was SHOCKED at how many vegan options were on the menu. I had the tempeh reuben and Melissa had a felafel platter. I also had a salad that blew my mind. The secret ingredient, I believe, were these green onions that were char-grilled. And I’m usually the last person to rave about salad!
I had a couple of pints of the Dirty Blonde ale. Enjoyed “off the blogger’s clock”, if you will.
Tonight we’re headed over to the new house for the final walk-through. It should only take a few minutes as the place was almost spotless during the original inspection.
Before we head out I’m scarfing some Portsmouth Brewery leftovers for dinner, accompanied by a bottle of Founders Black Rye. The Black Rye, officially a “Rye Beer” style, comes across more like a stout to me. 7.5% ABV. It’s very dark, pouring with a large fluffy head. Roasted malts absolutely dominate the flavor. Rye is evident, but honestly, if I didn’t know it was a rye beer I might not be able to pick it up. There’s nothing about the beer that wows me, but it’s a quality beer from one of my favorite breweries of all time.