After the marathon on Saturday, we kicked the heat up in the hotel and rested and ate and rehydrated and stretched. Shortly after we made it back to the room, I heard a strange sound outside. I peeked out the window and saw … HAIL! It was seriously, not kidding HAILING! I felt so bad for all those people – runners, fans, volunteers – still out on the course! Yuck! Luckily, the hail only lasted about a minute. And then, Mother Nature showed off her sense of humor.
Except we weren’t laughing. Well, okay, we laughed. It was over, we were no longer wet and cold, and tired people tend to be a little slap-happy. 🙂
Sunday was travel day back from Salt Lake City. Boy, were we wiped out! The flights took a lot out of us and we were both just happy to be back in Florida where the temperature was a balmy 75 degrees. Lovely!
Dinner was steak, baby bell peppers and asparagus all expertly grilled by my sailor. We even opened a really awesome bottle of wine to celebrate.
There may or may not be any left. 🙂
So, perhaps it was a decision slightly fueled by wine, but mostly because I’m a sucker who’s always up for a challenge, but I’ve registered for the Tupelo Marathon in September. On my birthday. With Carla. Trying to qualify for Boston 2014. #Bostonhopeful That means training starts next week. *sigh* No rest for the weary. Want to know what else it means? Carla and I have different qualifying times. I have to run even faster to keep up with her. *sigh* Me and my bull-headedness. So, there it is – a goal in writing. For all the world to see. Now I’m really locked in. 🙂
OH! Carla got the blogging bug so go check her out at Will Run 4 Ice Cream. Do it.
FOOD! (something ALL marathoners think about) 🙂
It’s meatless Monday! Do you do meatless Monday? It’s fun because vegetables are delicious and it’s alliteration. Nerd alert! 🙂 Alliteration is fun! And so was this meal. Well, I thought it was. It was met with raised eyebrows and complaints about the lack of meat. Oh well. They survived. 😉 Really, it was delicious!! Om nom nom!
Vegetables and Chickpeas over Couscous
Makes 6 servings
1 1/2 teaspoons kosher salt
1 teaspoon curry powder
1/2 teaspoon ground cumin
1 teaspoon ground coriander
1/4 teaspoon ground ginger
1 tablespoon olive oil
1 cup chopped onions
1 clove garlic, chopped
2 carrots, cut into 1/2-inch rounds
1 medium head cauliflower, cut into florets
1 1/2 cups cooked chickpeas, drained and rinsed
1 tablespoon lemon juice
3 cups reduced-sodium, defatted chicken broth (use vegetable broth if preferred)
1/2 cup golden raisins
6 cups hot cooked couscous
1. Measure out the salt, curry powder, cumin, coriander, and ginger into a small bowl.
2. Heat the oil in a large, heavy-bottomed pot. Saute the onions until they begin to change color. Stir in the spices and garlic and cook for 2 minutes longer.
3. Add the remaining ingredients except the raisins and couscous. Bring to a boil, reduce to a simmer, and cook, uncovered, for 10 minutes, or until the vegetables become tender. Stir in the raisins and cook for 5 minutes more. Serve over the couscous.
Calories 383; Protein 15g; Fat 4g (saturated 1g); Carbohydrates 74g; Fiber 8g; Sodium 766mg
Recipe from 1,000 Lowfat Recipes