My legs felt like anvils. Anchors plunging down into the depths, far longer strides imposing on a once normal bipedal gait. Returning each foot to the groomed concrete took eons. I had only run 8 miles but was concerned if I would ever make it home. Each quadricep muscle aching, twitching and begging me to stop. The warm wind pushed me in reverse. “Surely I must look like a toddler happily running the wrong way on a moving walkway.” I was breathing, so I pushed on.
Each stride became more and more exhausting. But then an extraneous thought popped into my mind… There was no debilitating thirst or stabbing side stitch. No moisture wicking, tattered hole in my sock or raw, corroded chafe under my arms. No distended gurgle in my belly or hunger perusing my thoughts. There was no plantar pedal blister ripped open, pulsating synapses of pain with each pound of the ground. No feeling of regret. It was the opposite.
The only thing in existence was heaviness below and my runners high above.
There was no evolution of time, it stood completely still for me. And I was running as hard as I could for it.
It’s one of nature’s best drugs – that runners high. It’s free. And it lasts. I would bottle it if I could. I would share with everyone. But until then, I suggest you find some on your own.
Might I also suggest what you should eat prior to that glorious long run? Pasta.
Feeds you and fuels your runner’s high; Takes 30 min
Ingredients and Method for Herb Oil
- 1/3 cup good extra virgin olive oil
- 2 sprigs thyme
- 5-6 basil stems/leaves
- 2-3 tarragon sprigs stems/leaves
- 2 cloves garlic, peeled and smashed
- Zest of 1 lemon
- 1 tsp salt
- 2 oz finely shredded pecorino cheese
- Cracked black pepper, to taste
- 1 tsp red pepper flakes
To make the herb oil, in a small pot, warm the oil with the cloves of garlic over low heat for 2 min.
Add the tarragon, basil, thyme and salt and bring to a simmer. Turn off and allow to sit for an hour.
Strain this mixture and then add pecorino, pepper, lemon zest and red pepper flakes. Mix well and taste, adjusting salt if needed. Set aside.
Ingredients and Method for Pasta
- 1 bag rigatoni (about 16-18oz), cooked according to package instructions in boiling salted water until el dente
- 1/3 cup full fat ricotta cheese
- 2 oz freshly shredded pecorino cheese
- 1/2 cup sweet tomatoes, halved
- 10-15 basil leaves
- 2 tbsp salted butter
- 10-15 castelvetrano olives, pitted and sliced
- Zest of half a lemon
- Salt and pepper to taste
Once pasta is done, reserve 1 cup of pasta water and drain noodles.
Put rigatoni back in hot pot and pour over the herb oil and butter. Mix well and add some pasta water if it’s too thick. Mix in lemon zest and season with salt and pepper.
Plate and add dollops of ricotta, shredded pecorino, tomatoes, olives and basil.
Still trying to catch that high? Here are some other, night before the run favs:
- Carbonara with Pancetta and Meyer Lemon
- Tagliatelle with Sun Dried Tomato Pesto, Hazelnuts and Burrata
- Drunken Pepper Pasta with Chicken Sausage, Kale and Ricotta
- The Perfect White Bread
