Friday, April 12, 2013

I Like the Last Minute



Miles today: rest
Miles in 2013: 302.29 miles 


I am not packed to head down to the Keys. I am at work and we are leaving in 4 hours. I am however, relatively sure that my race clothes are clean. Maybe. I tend to do this and it makes my husband a raging lunatic irritated. I still have to charge my watch and phone too. I'm sure this is going to all go swell.  

The ultimate problem is that I do this every time before a trip (or race) and seemingly have not had a problem. Or maybe I just haven't learned my lesson yet. Either way, it is going to be so hot tomorrow for the race that all I really need is socks, running shoes, and my garmin (and even that may be optional). At 80+ degrees before 8AM, clothes are going to be minimal. 

I could care less about the temperature because I am just so freaking excited to get the chance to run this race. I have wanted to do the 7 Mile Bridge run for years and it is super tough to get into. Thank you Larry for the race entries!!

We are headed down there with some pretty awesome people.



This is the pic I just got from their drive down. 

Here are my thoughts on this pic: 

#1 - Jealous. 
#2 - Despite the hat not being a Gator hat, I do love Ole Miss because my dad went there. We will let that slide.
#3 - How gorgeous is South Florida?!?
#4 - These are exactly the people I want to hang with in the Keys.
#5 - More jealousy. 4 hours at work left 'til frantically packing and go time!

My pre-pre-race dinner (that would be the dinner 2 nights before race morning) last night was insanely good and thought I would share. I found the recipe on Pinterest and made a couple of changes. 



So excited I got to use my new dutch oven. Isn't it pretty?

Farro and Lentil Pilaf

2-3 tbs olive oil
6 cloves garlic, minced
1 cup uncooked farro
1 cup uncooked green lentils
3 large carrots, chopped
3 stalks celery, chopped
1 small sweet potato, chopped
1 tsp salt (plus more to taste)
pepper 
1 tbs cumin
1 tsp coriander
1/2 large can crushed tomatoes
1 c vegetable broth
1 c water
1/2 -1 c shredded cheddar cheese
1/2 c pine nuts
1/4 c fresh chopped cilantro
plain greek yogurt for topping

Preheat oven to 325 degrees. Heat olive oil and garlic in a Dutch oven over medium heat, until fragrant. Add in farro, lentils, vegetables, salt, pepper, cumin, and coriander and stir until combined. Add water, crushed tomatoes, and broth. Stir until combined and place in over for one hour. 

Remove from oven and test. Add salt, pepper, seasoning as needed. Cook for another 10-30 minutes, as needed. (I think I cooked it about an hr and 15 min) Remove from over and stir in cheese, pine nuts, and cilantro. Top with yogurt and serve.

 


Next time I am adding jalapeno and peas... 
Recipe inspired by Dig This Chick

I really thought this might be a "oops, now we should order pizza dinner", but it came out great and the leftovers were phenomenal. The pine nuts give it great texture and it is super filling. Obviously, you can leave out the yogurt and cheese for a vegan dinner and if you pre-chop everything, it's super easy for a weeknight. 

Now I am really ready to get on the road heading south. Happy Friday y'all!