I was reminded this morning by both Facebook and Timehop that three years ago today I ran my fourth marathon. That was a really miserable day. Like really miserable. Like really really miserable.
Sorry. I just feel like it can’t be overstated.
It was sometime during that race I noticed my feet felt . . . weird. Plantar fasciitis. It decided to move in and stay for a long time. It took about 2 1/2 years to ease up. During which time, I tried every lotion, massage, boot, sock, therapy, supplement, and insert that someone suggested. Nothing worked. I finallly just gave up running.
The past six months have been pain-free.
I’ve played around with taking up running again, but my heart just isn’t in it. Walking is my exercise of choice these days. And yoga.
Some days I think I’d like to run another marathon, but then other days I’m like, “Nope. I’m good.” Snort.
Now, on to these nachos . . .
I made this recipe last Thursday and one of my boys has asked me three times so far to make it again.
Admittedly, Mexican food is my jam, but I promise it’s not me just being melodramatic when I say, “They were the best nachos I’ve ever had IN MY LIFE.”
There were so many flavors going on in this dish. Homemade “refried” beans. Homemade queso. Mexican chorizo. Fresh cilantro. UGH. Now, my mouth is watering. Ha! You can find the recipe in Andie Mitchell’s cookbook, Eating in the Middle.