Yesterday I paid a visit to the surgeon who did my appendectomy for a routine follow up. I got good news that everything is normal and healing up well. She also gave me the go ahead for adding exercise back into my routine! She said to start slow and take it easy so I don’t wind up hurt or back in the hospital. Needless to say I was excited, so right when I got home I jumped on my bike and went for a quick ride. I’ve only ridden it once since I got it so I was thrilled to try it out again, but overall it was nice just to be back outside and moving again!
Oh and she said that I am perfectly able to walk the Rock n’ Roll New Orleans Half Marathon on Sunday! That means I don’t have to miss out on it!! I will get on of these at the finish line – and get to enjoy a full weekend of festivities :)
Photo from the RnR New Orleans Facebook Page
Even though I trained to run it and was hoping for a sub 2:00 PR – I am extremely thankful that my surgery went well and that I am healed enough to walk it. Since you can’t really plan for appendicitis, I think this outcome is pretty good :) My sub 2:00 PR will just have to wait until my next half!
Mmm this mac and cheese is one of my favorite versions to make! It is loaded with three different kinds of cheeses that are melted down, tossed onto pasta and baked until bubbling. It’s deliciously creamy and full of flavor from all three of the cheeses.
The original recipe made a billion servings so I cut the recipe in half – I didn’t want a weeks worth of left over mac and cheese in my fridge tempting me. It serves 4 people for an entrée but would probably serve more like 6 to 8 as a side dish. Give it a try – it doesn’t disappoint.