I was feeling inspired the other day and volunteered to make the snacks for Bible study tonight.

Want to know what inspired me? Natalie’s taco pasta salad. This girl speaks my language. Almost every single recipe of hers I have starred in my reader. When I showed Dave this recipe he said that we HAD to make it right away. That may have been the sole reason I volunteered—er, that and to help out. Of course.

I also made a batch of my pal Jessica’s red velvet brownies. These are a favorite of mine but Dave is kind of indifferent, so I thought this was a good way to get my fix without having to eat the entire batch before they go stale.

Not that I’m opposed to that, I just thought I might make more friends this way. Mom always did teach me to share.

And to wipe my hands:

Thanks to my wonderful husband for catching that for me. And the secret is out: I’m a mess in the kitchen.

I was hoping to get a longer run in today, but playing softball challenged my already-handicapped hip. I think it’ll be fine it just needs to loosen up and get used to sprinting. But it is making me question the marathon. Dave feels like I’m struggling now and I haven’t even started to train. You always end marathon training less than 100% regardless of how good you feel when you start. How will I feel afterwards when I begin training at 75% percent?

Know what I mean?

But then part of me thinks it’s just a hump that I need to get over. Get my body used to a few uncomfortable runs and I’ll be fine (as long as I keep up the hip therapy). But how far to push it? Where is that hump? What if there is no hump and I just keep pushing and pushing and pushing…?

I don’t know why I’m blogging all of this. It’s just on my mind and I know that I’m not the only one who has gone through this.

Are you a mess in the kitchen?

What would you do about the marathon?