Good morning! A couple morning scenes from this southern city:Pretty standard run this a.m. Can you tell that it’s a bit humid outside? That’s the theme of this post btw…
With a break for some Mexican food.Anthony and I are becoming regulars at El Jaliciense. Gallon-sized beer on Friday night is my new pre-long run ritual. Good idea?
Hmm, probably not. Especially when the run is scheduled for a day of 84 degrees with 98% humidity.Luckily, I had the PR bandits around to get me out there and keep me company on Saturday!We did a long out and back in Shelby park. I kept up with Anthony and our new friend John for most of the miles.Or at least tried to keep up. We started out on the faster side, and I died a slow and painful death as the hills kicked in and the humidity got worse. Splits:
8:14; 8:08; 8:14; 8:07; 7:56; 8:55 (massive hill); 8:28; 8:39; 8:27; 8:19; 8:25; 8:11; 8:30. Sorta all over the place. I also went mute for miles 9-12.5.
Then Anthony and John finished while I ventured on in my overly purple ensembleI was hoping to add 4.5 more miles for a total of 17, but only made it two more before I had to stop and surrender to Mother Nature.
I had zero energy left, as my last two mile paces show… 8:37; 8:56.Sometimes you have to adjust your goals, especially when you can’t see anymore because salty sweat is pouring into your eyeballs and you feel like you are running upwards through a gushing waterfall of humidity. So, I’m giving myself an A for effort!
And another A for effort in my Tomato Festival recipe contest entry, which I perfected and submitted on Saturday.The recipe contest was open to 20 people and the theme was DIP. I spent last week testing out some homemade sun dried tomatoes, and whipped up another batch before the competition. I pureed the maters with some Greek yogurt, cream cheese, and — the secret ingredient — chiles in adobo sauce. My recipe didn’t win, but I still had fun participating! (Next year the theme is salads, and I plan to dominate.)
Plus, after I entered my dip and strolled around the festival with Anthony, we spotted some Nashville celebs which made entering totally worth it 😉Okay, enough of my stalker photos. Here’s the recipe for my loser dip if you want to give it a try! I think it’s most tasty as a spread on a sandwich.
Spicy sun dried tomato dip + pita chips
Ingredients – Dip:
- 4 Roma tomatoes
- 2 ounces cream cheese
- ½ cup Greek yogurt
- ½ chile in adobo sauce + 1 tsp adobo sauce
- Salt and pepper
- Diced chives (optional)
Ingredients – Chips:
- 2 whole wheat pita flatbreads
- 4 tablespoons olive oil
- Salt and pepper
Sun dried tomatoes: The sun dried tomatoes will take about 15 hours to make – so think ahead! First, slice three of the four Roma tomatoes in half. Place on a cookie sheet, cut side up, and sprinkle with salt. Let sit for 20 minutes while preheating an oven to 200 degrees. Next, place tomatoes in the oven for three hours. Turn off oven and let tomatoes sit inside the oven for another eight hours (while you sleep!). Then, turn oven back on to 200 degrees, and let cook for two hours. Then let rest for another two hours. Tomatoes should have shriveled, with little to no juice left in them.
Pita chips: Preferably, let your pita bread sit uncovered for up to eight hours, so that it’s nice and dry (also known as stale). Cut into triangles while you preheat the oven to 400 degrees. Brush chips with olive oil and sprinkle with salt and pepper. Bake for six minutes until nice and crisp.
Dip: To make the dip, place the dried tomatoes in a blender or food processor with cream cheese, green yogurt, chile in adobo sauce (plus extra teaspoon of the sauce), and salt and pepper. Add as many chiles as you can handle! J Top with chives and/or a slice of sundried tomato if you would like and then DIP AWAY.
- Ever entered a recipe contest?
- When was the last time you quit on a run?
- Favorite character from Nashville?