Wednesday, October 29, 2014
Live From The Woman Cave: False Start
It's the kind of thing that sticks with you, and when I was running on the track afterwards, I couldn't wait to get to a quiet place to process what we had talked about, it fit perfectly into a piece I'm writing now.
The rest of the week has some walking, time on the bike, a swim or pool run, and the Tortoise and Hare 5K, a Fort Collins Running Club event which is low key and I will jog it, just to be there. I got a text from Wheaties Boy today asking me if I wanted to meet for speedwork on Friday! I said, you're dealing with a geriatric runner here, how about a beer instead? I don't think I'll be ready for speedwork of any type until 2015.
I can tell how tired I am, I can run and feel decent one day, but then the next day I feel like death. Not ready to jump back in yet, this week has been an experiment with short workouts to see how everything feels.
Definitely far from being ready to get back to anything called training. That's okay, I have enough deadlines and projects to keep me busy.
There is this breakfast place we go to when we're there and it is amazing, it's right next door to a very popular restaurant that people wait in line for hours to get into, but just down the hill there is this tiny café that serves the most incredible food, and they make this fresh salsa that they put at the table and I think I go there for the salsa as much as I do for the food.
The owner is from Mexico and he made this salsa from dried chiles and it has oregano and bay leaf in it, and the flavor is too good to describe, you have to eat it to understand.
I had some chicken breasts that I cooked a few days ago, ground those up in the food processor, sautéed some spinach and onions and red bell pepper, and threw it all together with some nonfat sour cream, and corn tortillas, and a little cheese. I baked it in the oven while I made the salsa.
I added some hot chicken broth to it. About 10 minutes before the enchiladas were done I took them out and poured the salsa broth over the pan of enchiladas and stuck them back in the oven. The enchiladas were mild, with almost nothing spicy, but the salsa was super hot and spicy, and it was a perfect combination.
Bitchen Swill, but maybe I'll keep it a secret for a while. Good thing I made a big pan, we'll have leftovers tomorrow.
She gives good advice.