My physical therapist broke up with me on Friday.
Actually. He was pretty gracious about it and let it seem like I was breaking up with him. But I think, deep down, we both knew what was really happening.
A classic, “it’s not you, it’s your insurance company” situation, if ever I’ve seen one. (And…trust me. I have much experience in the realm of my-insurance-company-won’t-cover-the-MRIs-for-my-FRACTURED-BONES woes.)
They were giving him trouble about covering my visits even though it is a new year and they are responsible for covering at least 25 visits per year.
So he looked me straight in the eye and said, “I’ll fight for you if you want me to. But you’re going to be fine without me. And don’t you think we should save these for when you rupture a tendon in a few months? Or something.”
His optimism was palpable.
And, really, what can a girl say to that other than. Okay.
Then, to really drive his point home, I ran my first race this weekend. Four miles. At an 8:08 min/mile pace.
I haven’t been that fast since…2009.
Ecstatic. Is the only word I have to describe this. Ec.Stat.Ic.
I would have jumped for joy except…I’m prohibited from jumping ever again for the rest of my life (stress fracture prevention rule numero uno according to Josh).
So I ate pasta for joy. Same difference.
I know you’re totally scratching your head being all like…she put fruit in her pasta sauce again!?!?!?
Um, yes. Yes I did.
But let me remind you that tomatoes are fruits also. So you are always putting fruit in your tomato sauce. Whether you realize it or not.
The apples are grated into the sauce so their tart sweetness just kind of melts in with the tomato sauce flavor that we all know and love. But it’s the combination of them with the parmesan cheese that really gets you hooked. It’s almost like there’s a sweet/salty thing going on. But in a better-for-you-than-salted-caramel kinda way.
I can dig that.
PS – Thank you all for all of your support and sweet comments about my grandfather. My family and I really appreciate it and they mean so much to me.
PPS – If you live in NYC and ever have any physical therapist needs, then please let me know! My physical therapist specializes in running/lower body injuries and, being an athlete himself (two time marathoner and triathlete), understands the psyche of a runner (which is no trivial thing). I’ve had a LOT of bad physical therapists in my life and know how life-and-leg altering a good one can be.
Even though I can’t necessarily always SEE the results, my race this weekend proves that they’re there. I have to remember that it’s not about a number on a scale but about healthiness and fitness. It’s going to happen. I’ll get back to where I want to be. Step by step. Little by little.
And here’s a funny link that my physical therapist actually posted on facebook. Top 10 Ways to Get Skinny Fat. I agree with all except the vegan diet thing. And weight watchers. But I think that’s because you can do weight watchers two ways – by eating all of your points in real healthy foods or by eating all of your points in hershey’s bars and McDonalds. I do the former and I think they’re talking about the latter.
Spaghetti in Tomato-Apple Sauce
Serves 4, adapted from Lidia Cooks From the Heart of Italy
- 1 28 oz can Italian plum tomatoes (preferably San Marzano)
- 1 tbsp olive oil
- 1 medium onion, chopped
- 1 tsp kosher salt
- 1 lb Granny Smith apples (or other tart, firm apple)
- 1/2 lb whole wheat spaghetti
- 1 cup freshly grated parmigiano-reggiano
- Pour the canned tomatoes into a food processor or blender and puree until smooth.
- Put the olive oil in a skillet and set it over medium heat. Add the onion to the pan. Cook and stir for about 5 minutes, until wilted and beginning to caramelize.
- Stir in the pureed tomatoes, season with the salt, and heat to a bubbling simmer. Cook, stirring occasionally, for 5 minutes or so. As the tomatoes perk, peel and core the apples and remove the seeds. Shred them, using the coarse holes of a grater (or using your food processor attachment).
- When the tomatoes have cooked about 5 minutes, stir the apples into the sauce. Heat again to a simmer and cook the sauce, uncovered, for about 15 minutes, stirring now and then, until it has reduced and thickened and the apple shreds are cooked and tender.
- Meanwhile, bring large pot of salted water to a rolling boil. Drop in the spaghetti. Cook until barely al dente. Lift the spaghetti from teh water, let drain for a moment, and drop it into the warm sauce.
- Toss pasta with sauce for a minute or two. Turn off the heat, sprinkle the grated cheese over the pasta, and toss well. Heap pasta in warm bowls and serve immediately.