ANYWAY, starting to feel better, thanks for the well-wishes. I made it to the (dark) track workout tonight. We did 12x300 (with 100 recovery) after our warm up. I don't know if it's because I took a little running break (about 1.5 weeks) or that kick-butt bike ride from Sat, but my legs felt surprisingly spry. I managed to make every four sets faster, so started around 1:12 and steadily made it down to 1:08 and the last one pulled off 1:07. Nice!
It was challenging because the usual crowd wasn't in attendance - only 6 of us tonight. And it was cold. And dark. But I figured if I could get through things like this it will make Sunday's cross country race a piece of cake, right?
On a cool note: When I arrived there was this woman there I didn't recognize (and hello, it was dark). So Tori introduced us and she suddenly seemed familiar and she said "yes, we met at the Fleet Feet Run two weeks ago."
A big smile spread across my face. "Tori," I began, "do you realize that Lydia and I met two weeks ago and I told her about how great Empire Runners was and how she should join us on Tuesdays - and HERE SHE IS!" Turns out I made a good enough impression that she came out last week and even CAME BACK FOR MORE this week. Cool!
We've got our last XC race this weekend on Sunday. Boo! I'm kind of sad about that. But I think it'll be a blast and I'm curious to see how I do given that now I've done the course once (it's in Golden Gate Park).
Saturday I am ALSO running - I'm volunteering with this FABULOUS organization called Girls on the Run. Have you heard of it? "Girls on the Run© is a non-profit prevention program that encourages preteen girls to develop self-respect and healthy lifestyles through running. Our curricula address all aspects of girls' development - their physical, emotional, mental, social and spiritual well-being." (from the GOTR website)
So their fall training culminates in a 5K for the girls and since I can't volunteer during the year (usually the program starts right when they get out of school, so around 3 p.m.), I am volunteering during the GOTR Sonoma County 5K to be a 'running buddy.' Bonus: I get to be a running buddy for one of my spin student's daughters!!
I also have to write a ride report from Saturdays' Riviera Ride. It was just as awesome as the first but I'd venture to say even more so. It's quickly becoming one of my new favorite monthly events. I will save that for another post, I think. Trying to have shorter posts these days and I still have other things on my list to get to.
Speaking of bikes, I think I want to have a big bike ride on my birthday. So if you're in the area on December 7, come join. I think I may try to have the ride end at Rosso in Santa Rosa for lunch and have a bakery stop somewhere during the ride.
I'm saving the best for last. Lately folks (JP and Rainmaker) have been posting some insanely amazing-looking eats (Cassoulet and pumpkin recipes, respectively). They've left me SALIVATING!
And I promised to post something about food. The bad thing about this is I haven't yet made it (this year) - that is for this weekend but I really wanted to put this recipe out there so people can see it and make it/savor it/enjoy it themselves.
Without further ado, here is the recipe for:
Salad of Fall Greens with Persimmons and
From Epicurious.com via Bon Appetit, November 2001
**Note: I hate hazlenuts. So instead of hazlenut oil, I used walnut oil. And instead of toasted hazlenuts, I toasted pepitas (shelled pumpkin seeds). And they work lovely.
- 3/4 cup fresh tangerine juice
- 1 tablespoon grated tangerine peel
- 3/4 cup vegetable oil
- 2 tablespoons hazelnut oil or walnut oil
- 2 tablespoons balsamic vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1 head escarole (about 11 ounces), torn into 2-inch pieces (about 12 cups)
- 1 large bunch watercress, stemmed (about 6 cups)
- 1 5-ounce bag mixed baby greens
- 2 Fuyu persimmon, peeled, halved, thinly sliced
- 1/2 cup hazelnuts, toasted, skin rubbed off
Boil tangerine juice and tangerine peel in heavy small saucepan over medium-high heat until reduced to 1/4 cup, about 5 minutes. Transfer to medium bowl. Whisk in next 5 ingredients. Season dressing with pepper. (Can be made 1 day ahead. Cover; chill. Rewhisk before using.)
Place all greens and half of persimmon slices in large bowl. Add dressing and toss to coat. Divide salad among plates. Top each with remaining persimmon slices and hazelnuts and serve.And, I think that's a wrap for tonight. Thanks to everybody who's going to play Maggs' and my Winter Weight Challenge. I'm looking forward to having even MORE of a reason not to put anymore weight on this winter!