What’s Cookin’ Week of June 3rd – Race Report
Saturday, June 1st, was race day and it was AWESOME! Chris and I woke up at 4:30am to get eat and get prepared. We were both nervous but that comes with the territory. It looked like the temperature was going to be hot but we knew that going into it. That made me a bit more nervous because we had only been training in cold weather for the most part. But, you do what you gotta do.
We headed down to the race start at 5:45am to get our “body markings” done. Well, that started off the day with a big old 40 on my leg. I mean really! Is that how you start my day the day before I turn 40.
But, I quickly moved on and went to set up all my things for the day next to my bike. The athlete next to me did not show up for the race so I got lucky and had lots of extra space to spread out all my GU’s, shoes, bucket of water to clean my feet after running up the sandy beach from the swim, etc. Lucky me!
We proceeded down to the swim for the national anthem and race start at 7:03am. As usual, I started my swim in the back so I do not get clobbered on by the other racers. After this year, I decided I am not doing that again because I ended up being the “clobberer” as I passed lots of swimmers along the way. Guess I got faster this year! Good stuff. My swim was awesome. The water was absolutely perfect temperature. Not too cold and not too hot. As we swam, the sun was coming up over the trees and I could not have been more content! I exited the water feeling awesome to hear all the cheering from the crowd around me. I must say that I love the cheering!
Next, on to the last leg of my race…the bike! This is my strongest area of the race so I am always excited to get moving on that. I got all dressed, ran toward the exit, and oopps!! ran back. I had forgotten to put on my bike shorts. Years ago, I may have ridden the whole thing in my swimsuit but I guess I am a bit more modest now. This made for a long transition time (rookie mistake). After I got settled into the bike, I started drinking and fueling with GU’s and other athlete quick carbs and felt AWESOME the whole time. I love to talk to other racers on the bike and cheer them on. Not sure they want to talk to me but they really do not have much of a choice if they end up riding around me. 🙂
Overall, my race time was 3 hours and 58 minutes. I was thrilled to be under 4 hours!!! After not having raced in 10 years, I think I may be back on board!
What’ Cookin’ Week of June 3rd
Meatless Monday: Caramelized Tofu with Brussel Sprouts and Saffron Rice
I will also served this with some peas or another vegetable that I know my children like. Brussel sprouts are not at the top of their “like” list (or eve on their “like” list) but they may like these because of the sweetness added by the brown sugar.
Make a double order of the saffron rice to ensure leftovers for Wednesday nights meal.
Tricky Tuesday: Whole Wheat Pita Pizzas with lots of fun toppings….
I will try to create some variety in the toppings so that the kids may try something different on their pizza. I will put out some black bean hummus with corn, salsa, and cheddar and also some more traditional pizza toppings like pizza sauce, mozzarella, leftover tofu from monday, broccoli, olive oil, and parmesan cheese.
Wacky Wednesday: Hawaiian Shrimp Kabobs with Saffron Rice and a simple side salad of mixed greens, carrots, and whatever else I can find leftover in my refrigerator.
Too good to be True Thursday: Out to Family Fun Night at the place the kids had camp this week
Fabo Friday: Pan Fried Cod with steamed sugar snap peas and Baked Boardwalk Fries
I got a new mandoline a few weeks ago and have only used one time to cut some cucumbers! I loved it and am really looking forward to making these french fries. Anything with Old Bay Seasoning on it is usually good!
Super Saturday: Scrambled Spinach Eggs with a fruit salad and Company Muffins
Chris and I have a fun party this night so any type of breakfast food goes down very quickly and without much fight in my house so I like to use these on going out nights since they are super quick and easy.
Sabbath Sunday: Baked Salmon with Spinach Pesto Sauce served with Pesto Whole Wheat Orzo (with some fresh basil from my garden) and Broccoli with lemon drizzled on top
The pesto recipe calls for all spinach but I think I will make it with 1/2 spinach and 1/2 basil from my garden. My basil plants are big enough now that I can trim some to make pesto but not using basil for the whole recipe. I am SO excited that I am getting to my first basil mix of the summer season. Making and freezing pesto sauce to last for several months is one of my favorite cooking adventures.
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