So a few random running related things:
My bananas get too ripe faster than I can eat them. So I decided to make banana bread. Behold my simple banana bread.

The recipe is very simple:

Oven at 350, bake for about 50-60 minutes, until toothpick comes out clean when stuck in the center of the loaf.

Ingredients:

3-4 ripe bananas, 1 1/4 cups of flour, 1/4 cup melted butter, 1 cup of sugar (or less depending on your desired sweetness), 1 egg beaten, pinch of salt, 1 tps of baking soda. Splash of vanilla if you are into that kind of thing. Add any spices or nuts or chocolate chips, as desired.
Mash bananas, add the rest of the ingredients, I add the flour last, so that I don’t over mix the darn thing. Stir until everything is combined, should take about a minute or 2. Pour into buttered loaf pan, bake, cool, enjoy.

It’s tasty and simple.

I’m also still trying to find the right shoe for this marathon. So I’m trying out the Mizuno Precision 13. They are a bit lighter than the other shoes and so far seems to have the right balance between ground feel and heel support. We’ll see, but I think I have too many shoes, no?