I'm really sore and not from running

Runs

6/5 - 8 miles with 6x100 strides
6/6 -
6/7 - Speedwork 2x1200/2x1000/2x800, 6.25 total
6/8 -
6/9 -
6/10 - 3 miles
6/11 - 14 miles

total : 31.2 miles


I reached a high in mileage for this year. The runs are slower, but I feel like I'm making progress. I still have a nagging left toe pain and tight hamstrings. My shins are slightly sore, like they get during training. I am ready to start Pfitzinger

Culinary

I made my patented veggie/tofu fajitas. On satudray morning, I made an interesting dish. I took a couple of tortillas and sauted them in some oil. I placed a fried egg(over-hard) on each tortilla and smothered one in a Green salsa and one in a salsa roja. It was actually pretty good. On Friday night, I went out to dinner to one of my favorite restaurants. My buddy from college, who lives in Bejing, finished his executive MBA from Northwestern Kellogg School of Business. His graduation was in Evanston. WE went to dinner to Osteria Via Stato. They have a Prix Fixe menu with all you can eat food(except the actual entree)

Antipasti
Beet salad
Baked onion with parmesan cheese
Watermelon, arugula and shaved Parmesan
mozzarella balls in olive oil with red pepper flakes


Pasta
Gemelli in pesto
Some other pasta with olive oil, mushrooms and sundried tomatoes

Entree
Eggplant Parmesan- Sicilian style

Dolci
Burnt Caramel Gelato


Garden

I spent 3 hours of back breaking work, planting 40 vegetable plants and several herb potters. B/c if timing, A couldn't help and I had to do it myself. Here's a breakdown
Cucumber -1
Squash - 1
Eggpalnt -1
Beans -2
Peas - 1
Okra-7
Peppers - 8 (Jalapeno-4, Chili-2, garden salsa-2)
Tomato - 18 (Heirloom-12, regular-2, roma-2, grape-2) I can't remember all the Heirloom varieties (Tigerella, Arkansas Traveler, San Marzano, and 2 others)

Herbs- Basil, thai basil, oregano, cilantro)