Sprint 2 the Table

Appetites and Adventures

Silver Balls + WIAW

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“Normal” people think I’m strange.

 

It’s perfectly normal to blow up a 65 inch fitness ball at your desk, right?  The stares would indicate otherwise.

People who have never even bothered to say hello in the elevator before stopped by to comment.  I’m sure this could be turned into some social experiment.

 

 

Whatever.  My butt falls asleep in my chair and it makes my hips hurt to sit there all day.  Everyone can kiss my big, silver ball.  (Yessss… I worked balls into yet another post!)

 

Since I’m not allowed to try running again until Saturday, I’m modifying The Sweaty Betties’ January Mile-a-Day challenge.

 

Runner's Knee or some IT-related thing. Lovely.

 

I’m now using a bike or elliptical for 30 mins of intervals in lieu of running.  Which only make me want to run more.  That’s how I started my day today, along with P90X Ab Ripper X.  Shout out to Dr. Schuman at 1st Choice Healthcare – it does feel better today!

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My big silver ball and I are happy it’s time again to celebrate Hump Day with  What I Ate Wednesday! 

 

 

Breakfast:

Covered in sweat after the elliptical, I was actually chilly when I got back to eat breakfast.  I had a craving for some deliciousness I created over the weekend: Shredded Sweet Potato Oatmeal.

 

I had shredded sweet potato left over from my Asian-Inspired Sweet Potato Lentil Loaf.  What better use than in oats?!

Yes, I realize I’ve made Sweet Potato Pie Oatmeal before… that used sweet potato puree, which make it more pie-like.  This was more in the vein of Carrot Cake Oats with the grated potato.  Less silky, though no less lovely.

(Recipe at bottom)

 

Lunch:

I still can’t get enough green!

 

At a loss for lunch inspiration, I stumbled across Sunflower Beet Pesto (which I made and liked before my recently acquired taste for beets) in my freezer.  I made a hodge podge salad and used the pesto as dressing.  With a side of Salt & Pepper PopChips, this was an winner.

In my salad:

 

Dinner:

My boss is in town from Houston, so we hit up one of my favorite spots for dinner: Top Flr.

Top Flr offers several vegetarian-friendly menu items.  I’ve been successfully avoiding meat (aside from one digression to have a taste of foie gras ice cream) since January 1st, and I have felt better.  Most dining establishments offer at least a few sides that are veg-friendly, but finding a tofu/soy-protein-based dish is still rare.

We started with hummus with chili oil and fried capers.  I don’t know what they do to it, but it is the most amazing hummus I’ve ever had… and I’ve had a lot of hummus.  Served with grilled pita, hot peppers, and olives.

 

 

My main was a the Orange-Apple Tofu, served with Baby Bok Choy and Japanese Eggplant Miso.  I order this every time I go.  Normally I don’t eat fried stuff, but I make an exception for this dish.

The freshly breaded crunch contrasts perfectly with the pillowy tofu.  I also loved sweetness of the orange with the savory miso sauce.  The bok choy was a little too done and covered in sauce for my taste… but I can forgive them for tofu perfection.

 

 

Sadly, the server dumped our check on the table without offering dessert.  There was a bread pudding on the menu I would have dove into.  I probably didn’t need it anyway. 🙁

 

Verdict: I’ll be back.  I could live on their hummus and the stellar cocktail program alone.

 

Snacks:

It’s no secret I’m a snack whore.

Especially for homemade Granola Cookies that have just 3g of sugar.  Not to worry, I’m sharing the recipe soon. 🙂

 

 

Followed up with a Cutie.  Because they’re not just for kids.

 

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Shredded Sweet Potato Oatmeal

  • 1/2 c unsweetened vanilla almond milk
  • 1/2 c water
  • 1 cinnamon stick
  • 1/2 c oatmeal
  • 1/2 grated sweet potato
  • Shake of salt
  • 1/2 tsp vanilla
  • 1/4 tsp nutmeg
  • 1/8 tsp allspice
  • Maple syrup + ground cinnamon, to taste

 

Bring milk and water to a boil in a small pot with cinnamon stick.  Add oatmeal, grated sweet potato, and salt.

When 1-2 min from being done, add vanilla and spices.

Scoop into bowl and top with cinnamon and syrup to taste. 

***

Thank you SO much for all the well-wishes on my knee.  I don’t say it enough, but it means a lot to have such an awesome support group.

If you’re not a vegetarian, do you enjoy ordering veg items at restaurants?

Do you work in a state/location separate from your boss(es)?  Does it make a difference to you?

 

How Will You Eat in 2050?

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Eating evolves.

 

 

Have you ever looked through a cookbook from 1952?  That was 60 years ago, but holy cheese ball they ate things I’d never make now!

Looking at the way I eat today versus the way I ate just 15 years ago astounds me.  Can you imagine how differently we will be eating by 2050?  Think about extended lifespans, a growing population, and limited resources/farmland.

 

Gourmet magazine wrote an interesting article titled what “We’ll Be Eating in 2050.”

From rooftop farmers to an English-teacher-turned-entomophagy-advocate (yup – that means eating bugs), Gourmet left no row un-hoed.

 

 

There are actually 2 farm styles highlighted:

  • Ben Flanner and Annie Novak founded a rooftop farm, Eagle Street Rooftop Farm, and oversee the Brooklyn Grange.  That grange is a whole acre in Long Island!  No, rooftops can’t feed all of Africa… but they might one day feed your condo!
  • Back at the conventional ranch, co-director and senior farm policy analyst Mark A. Kastel of the Cornucopia Institute sees us at a crossroads: the industrial, genetic engineering style of growth and the recent trend toward organics, local foods, farmers’ markets, and CSAs.

 

 

Side note: what was he thinking posing for this?!

 

Chefs will also play a role.  With the rise of the “celebrity” chef, opinions like Jamie Oliver’s are being heard more and more loudly.  Not only to food “activists” like Mr. Oliver influence the way we think about food, they impact our habits.

Think about it: if the only fast-food/restaurant cuisine available was fresh and healthy, that’s how society would be accustomed to eating.  As much as I hate the burger trend, it’s nice to at least have a “clean” grass-fed alternative to McDonald’s questionable patties.

 

 

Some of our beloved bioengineers are of the opinion that we can just grow meat.  Morris Benjaminson, of Zymotech Enterprises, is working on growing meat from cow muscle with his “muscle-protein production system.”  Hmmm… that’s a burger I’ll pass on.

 

Lastly, the one you’ve been waiting for…

 

 

Dave Gracer the English-teacher-turned-entomophagy-advocate, probably wouldn’t be the most popular teacher handing out lollipops with larvae embedded and making sandwiches with bread fabricated from cricket flour (is that gluten-free?).  Yes, we’ve all hear of chocolate-covered crickets… but somehow I don’t see that delicacy breaking through in the Western world.

Gracer does highlight the fact that insects are high in protein.  You guys know how I love my protein…

 

Gourmet didn’t get any dirt when they contacted Kraft, General Mills, and Frito-Lay to inquire about the existence of departments specializing in futuristic food ideas.  Too bad – I want to apply for THAT job!  I’d be the inventor of a healthier, squash-version of Tang!

***

I do believe we are going to have to make some changes to have a sustainable (and natural) food supply.  I’m not sure what that will look like… but I’d like to think the rooftop farmers are on to something.

What do you think about how we’ll eat in 2050?

More importantly, would you ever eat an insect?  Even if it was chocolate-covered? 🙂

 

Strip Mall Chinese + WIAW

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Short weeks throw me off.

It’s already Wednesday?  That means it’s already What I Ate Wednesday.  Jenn, you are a genius/exceptional round-up hostess… and I hope you feel better soon!

It was a random day of eats.  I can’t seem to get enough vegetables in my body post-Christmas.  Raw, crunchy green and orange veggies seem like treats right now.

That’s why I went to a burger joint and ordered a veggie sandwich.  Don’t judge.

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Breakfast:

This morning was a rush to get out the door to the airport, but I managed to squeeze in a workout knowing this trip won’t allow time for one.  45 mins on the “glutes” setting of mom’s elliptical and a quick BodyRock – The One That Got Away.

Sweating in the morning almost always translates to a smoothie-breakfast for me.  It also means I’m starving and almost chugging the whole thing before I get a pic.

Served with a side of coffee, of course.

 

Green Apple Pie Smoothie

  • 1 scoop vanilla protein powder
  • 1 C spinach
  • 1/2 large banana
  • 1/2 apple
  • 1/2 tsp almond extract
  • 1/2 tsp apple pie spice
  • 1/4 tsp cardamom

A green smoothie has never tasted so good after all of the post-Christmas indulgence.

Lunch:

Our flight took off right at lunchtime, so technically my “snack” lunch and my lunch at 4p (yes, my stomach was eating my spine at the point).  Either way, I ate at 5 Guys Burgers.  And in the rush to shovel food in my mouth, I failed to take a pic.

Source: breadetbutter.files.wordpress.com

I assure you that the veggie sandwich (with hot sauce) and Cajun fries were worth the wait.

Dinner:

Being adventurous eaters, Mom and I searched for the top restaurants in the small suburb of Annapolis we’re staying in.  A place called Golden Pavillion earned 5/5 stars on Google and Yelp… sold.

Chinese food from random strip malls always has the potential for greatness or food poisoning.

Miso Soup + Sake

Veggie Singapore Noodles for me – extra spicy 

Garlic Eggplant and Rice for Mom

Snacks:

Since I was on a place, I had my customary pretzels and Coke Zero.

***

Thank god I got some snazzy boots for Christmas – it’s pouring down rain up north!

Have you ever gone in a burger place and ordered veggies?

What has been your most-used Christmas present so far?

Going Underground Like a Costa Rican

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The only thing that would have made this dinner better is if it had actually been in Costa Rica.

Last week I attended my 3rd Push Start Kitchen dinner.  In case you missed my previous write-ups, Push Start Kitchen is an Underground Supper run by Atlanta native Zach Meloy and his wife, Christina.  This supper club is their way to generate buzz in hopes of pushing a restaurant start here in Atlanta.

I’m pretty sure Zach is going to quit letting me come after a while, but I now have a nickname… that must be worth something.

Why I Keep Coming Back: 

  • Flavors: they are thoughtful and unique – the combinations are not seen anywhere else in Atlanta
  • Freshness: All of the ingredients are purchased locally the week of the dinner
  • Environment:  dinner is laid back – no need to get glammed up or make a production over it
  • New friends: I love the opportunity to share a meal with 10 people I don’t know

Preachin’ and Pourin’

As Zach so eloquently put it:

You shouldn’t have to deal with assholes to have a really good meal.

Zach and his wife just returned from a trip to Chris’ hometown of Alajuela, Costa Rica.  This particular feast was inspired by their travels.

As usual, we began with an amuse.  This time it was a cream cheese spread topped with pepper jelly and black sea salt.  Sweet and spicy is my favorite flavor combo, so I was thrilled with this dip.  The slight crunch from the salt flakes on top was a nice touch as well.

This was served along with a cocktail worthy of the chilly evening – hot cider with rum, ginger liquor, and a lemon wedge.

I’ll be making this one at home!

The appetizer was good, but I was particularly fascinated by the dish it was served in.

Zack brought these mini tins back from his recent trip to Costa Rica.

Caution: don’t open your lid until it’s time.  Otherwise, you run the risk of a ninja chop to your exposed, defenseless neck.

The tins held a sort of deconstructed salad he called “Ensalada de Palmito.”  The salad consisted of hearts of palm, charred onion, cucumber, shaved manchego, puffed rice with Indian spices, and a lemon mayonnaise.

Mayonnaise isn’t my favorite, but overall the textures were fun together.  I particularly enjoyed the charred onions; they were slightly pureed and went really well with the manchego.

All day long I looked forward to the main dish.  Zach (@PushStartCook) spend the afternoon taunting his Twitter followers with messages like:

Beef cheek “olla de carne” has already been going for an hour and boy, does the house smell good. Can’t wait to share.

The dish was titled “Ollo de Carne.”  It was a slow-cooked beef cheek, heirloom carrots, chayote squash, green plantain, blue potato, and cilantro emulsion.

Once everyone had received a plate (ladies first – a very nice touch), Zach circled the table to pour Caldo de res (beef broth) over the veggies in each person’s bowl.

Again, the flavor combination was spot-on.  That beef cheek was so tender you didn’t even need a knife.  The cilantro emulsion swirled up in the broth; the herb-y flavor was just what was needed to bring the dish together.  Can you believe how BLUE that potato was?

As delicious as everything was, dessert stole the show.  Tres Leches.  In case you aren’t familiar with this dish it a Latin dessert consisting of a sponge cake soaked in 3 milks – evaporated, condensed, and heavy cream (yeah… it’s a health food).  It is often served with rum poured over the top.

Zach served a shot of rum on the side, giving us the option to pour it over or shoot sip it.  Also on the dish were black tapioca balls in a coffee syrup.

This was literally the best Tres Leches I have ever had.  I’m picky about dessert and I don’t give credit where it isn’t due.  This was even better than the one from Tierra cited in Creative Loafing’s 100 Dishes to Eat in Atlanta Before You Die.  (Note: sadly, Tierra has since closed.)

In talking to Zach about this dish, he casually mentioned it was the first time he’s ever made Tres Leches.  I’m thinking he must have been a pastry chef in his last life.

We finished the meal with the traditional almond-coated candy and cordial moonshine.

In case you missed my other Push Start Write-Ups:

***

Betcha can’t guess where I was again last night… yep, another dinner.

Is there a restaurant you go to so much they know you when you walk in?

If you could quit you and do anything – money no object – what would you do?  I’d own a restaurant!

High 5 for Friday

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Hold on to the ones who really care
In the end they’ll be the only ones there
When you get old and start losing your hair
Can you tell me who will still care?
Can you tell me who will still care?

 

Can you guess the song?  Maybe the super-complex chorus will help…

 

Mmm bop, ba duba dop
Ba du bop, ba duba dop
Ba du bop, ba duba dop
Ba du

 

If you said Hanson’s Mmm Bop, you are correct!  The prize?  Hanson Beer.

 

 

That’s right.  According to Eater and other sources, the cute little teenage boys are reportedly going to be releasing their very own IPA beer – cleverly named Mmmm Hop – to be released in 2012.  Can this be for real?

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This is just one of the many items I’ve been meaning to share on the blog this week.  Thanksgiving threw me off so today is a “catch up” day.

 

#1

I’ve been meaning to give a shout out to Sarah @ The Smart Kitchen.  This rockstar lady received an job offer she couldn’t refuse… but it had her moving half way across the country on short notice.  What is a foodie to do with the stockpiles of goodies in her pantry?

Share!

 

 

I was one of the lucky recipients of Sarah’s Random Snacks of Kindness (pictured above).  Those arbol chilis in my Pumpkin Tempeh Chili?  Those are thanks to Sarah.

She also included my favorite – Biscoff Spread!  In sample sizes, which make my travelin’ heart happy.  The Hatch Chili Salsa also made me smile.  Spicy food is my BFF.  there was a lot more to it, but those are the items that I’ve consumed first.  Thanks for moving, Sarah!

 

#2

My best friend’s baby is the cutest thing in the world.  I’m not just saying that… truth be told I’m not a huge baby person (insert horrified gasps here).

 

Jackson is an exception.  He also has good taste – we shared a Whiskey Sour and edamame (I’m KIDDING… he can’t chew yet) at Top Flr, one of my “go-to” restaurants in Atlanta.

 

 

#3

The Warhol exhibit at Atlanta’s High Museum was great (albeit small).

 

 

They are running a show called “Picasso to Warhol” right now, so he had to share billing with several artists.  I’d love to go see a full exhibit one day!

 

#4

You all seems rpetty amazing by the bacon weave on the mac ‘n cheese at my “Bargiving“… I can’t believe I didn’t share bacon dish #2.

 

 

Pig Candy.  (Some call it candied bacon… I think pig candy is more fun.)  You coat bacon with brown sugar (and perhaps a sprinkle of cayenne) and cook it on a baking sheet in the oven until crisp.  It’s pretty amazing stuff.

Now that I’m back on the healthy-eating train, we won’t mention how much I appreciated it or how well it pairs with a crisp ale.

 

#5

Last Sunday I was lucky enough to see Kristian Bush (of Sugarland fame) play at my favorite local venue, Eddie’s Attic.

 

 

Long ago he had a band called Billy Pilgrim – this show brought back the days of seeing him (or Jennifer) play teeny venues with my elbows on the stage.  Ah, memories.  

This night he played “in the round” with his brother, Brandon (on the right), and singer/songwriter/storyteller Ellis Paul (on the left).  Perfect end to the weekend.

Does that mean that he didn’t attend Jennifer Nettles’ secret wedding last weekend?!

***

You can thank me later for Mmm Bop being stuck in your head all day. 😉

Will you try the Hanson beer?

Did you ever follow a band/musician before they made it “big?”

 

Chili Time + WIAW

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Three days ago it was 70 degrees.

 

 

Yesterday morning I braved the airport amidst snow flurries.  Ok, ok, it was more like slightly freezing drizzle.  I hope this doesn’t mean we have a crazy, ice-filled winter!

 

Today I’m lucky because not only is it my favorite What I Ate Wednesday:

 

It’s also Spicie’s Foodie‘s November Your Best Recipe reveal!  Click here to check out my Red Wine Cake Balls and everyone else’s best dish of the month on her blog.

On to the eats!

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Pre-Flight Breakfast:

I love to make muffins, but never am able to eat a dozen alone while they are fresh.  My solution is the freezer.  You can always bet I have 3-4 muffins varieties just 30 seconds away from being breakfast-ready.  Perfect for those of us who aren’t morning people.

 

 

My pre-flight rush breakfast involved these Pumpkin-Zucchini Muffins (low sugar!) and my recently concocted Cinnamon Cacao Nut Butter.

Scarfed down in the car to fuel a morning jaunt through Concourse A. 🙂

 

The beverage portion of my breakfast happened in the airport – my traditional Starbucks coffee treat and some water.  Flying dries me out!

 

 

 

Lunch:

Having landed wayyyy before our meeting was to begin, my boss and I stopped in a Starbucks (this time I had an unpictured Orange Blossom tea) to get some work done… followed by a surprisingly delicious lunch near our destination.

Bocci is a new Italian spot in Clayton, MO (a suburb of St. Louis).  Their northern Italian-style soups hit the spot after walking through some serious cold St. Louis wind!

 

 

I ordered the Aquacotta – a tomato soup with mushrooms, onions, basil… and a poached egg!  Italian egg drop soup?!  I broke the egg and the yolk ran out, adding a wonderful creaminess to the brothy tomato.  With copious amounts of Bocci’s crack foccacia-like bread sticks dipped in olive oil, balsamic, and parm.

Moment of Boss Appreciation: You’ll notice I got a pic.  My boss didn’t even flinch when I whipped out the camera to go paparazzi on my food.  My job satisfaction went through the roof today.

 

 

Dinner:

I made my first chili!  It is a vegan tempeh chili… with 2 “secret” ingredients.  I could have made it hotter, but that’s nothing a little Sriracha didn’t fix!

 

 

Short on time so the recipe will come tomorrow!

 

 

Snacks:

We landed right at dinner time, but I wanted to get a workout in.  I downed a Sweet Tango Apple to tide me over until chili-time.  Sarah introduced me to this variety – if you ever see one grab it immediately!  Of course I had my pretzels on the plane too.

I also had a late-night protein shake for dessert:

 

 

Strawberry-Banana Shake

  • 1 C spinach
  • 1/2 banana
  • 1 Strawberry EAS
  • 1 tsp ground flax
  • 1/2 tsp vanilla
  • 1/2 tsp cinnamon
  • Ice

 

***

Check out Peas and Crayons to see how everyone else celebrated Hump Day on Jenn’s What I Ate Wednesday.

Did you get any snow?

What is the best thing you’ve eaten post-Turkey Day? (P.S. Quit eating leftovers!  6 day post-meal that meal is growing bacteria!)

 

Pumpkin Rum Bread Pudding

By

One Thanksgiving meal isn’t enough.

It only comes once a year – why limit yourself to just one wonderful meal on that day?  Especially if you’ve just run 13.1 miles.

Friendsgiving part 2 occurred at one of may favorite local haunts – Diesel.  It’s more of a bar, but does serve up some tasty food.  Except on Thanksgiving.  This holiday they were serving drinks and the feast was a potluck.  BYOF.

Potluck Thanksgiving in a bar = BEST idea ever.

We had 21 feet of food (yes, measurements were taken).  3 turkeys (the spicy dry rub was wonderful), a duck, soups, stuffings, collards, mac ‘n cheeses, desserts… if you could imagine it, someone had brought it to share.

Those Tostidos didn’t get opened

Incredibly, most of the food was homemade and quite good.  Better than average, in fact.  I went back for seconds thirds.

The most fun to look at dish of the night:

Mac ‘n Cheese with a Bacon weave

Despite being totally stuffed, dessert remained my weak spot.

Let’s pretend I didn’t sample all of this

My contribution was pretty tasty, if I do say so myself.  In fact, I made it twice over Thanksgiving.  Both times to an enthusiastic reception.

As soon as I laid eyes on chocolate chip Panettone I knew it was going into bread pudding.  Pumpkin bread is better with chocolate chips… why not pumpkin in chocolate chip Panettone pudding?  In the bar-potluck spirit, I added some booze – dark rum was made for sweets, IMHO.

Pre-bake photo opp

Half-baked

The pumpkin made this pudding especially creamy and the dark rum brought out the sweetness of the Panettone.  Because it is a sweet bread, you don’t have to add a ton of sugar to this recipe – just 1/2 a cup in total.

I’ll even go out on a limb and say this is one of the best dishes I’ve ever made.  I don’t say that about just anything!

My dish on display at Bargiving:

It’s all I can do not to make it again right now…

Pumpkin Rum Bread Pudding

Pumpkin Rum Bread Pudding

by Laura Hall

Prep Time: 20 mins

Cook Time: 45 mins

Keywords: bake dessert Panettone pumpkin rum Christmas Thanksgiving fall winter

Ingredients (16 servings)

  • 1 chocolate chip Panettone, cut to ~2 in cubes (~7 cups)
  • 1 C heavy whipping cream
  • 1/2 C milk
  • 1/2 stick salted butter (melted)
  • 3 eggs
  • 1 1/4 C pumpkin puree
  • 3 T dark rum
  • 1 tsp vanilla
  • 1/4 C brown sugar
  • 1/4 C sugar
  • 1 tsp cinnamon
  • 1/4 C chocolate chips (optional)

Instructions

Preheat oven to 350 degrees. Place cubed bread in 9 x 12 pyrex.

In large bowl, whisk together wet ingredients. Add sugars and cinnamon and stir until combined. Pour evenly over bread and toss to ensure cubes are all covered.

Place in oven and bake for 40-50 mins, until pudding is set and top is beginning to brown. Allow to cool ~10 mins before serving.

Notes: You can use other types of breads, though you will want to increase the amount sugar (Panettone is a sweet bread). If you don’t like rum, you can cut back or omit it entirely.

Powered by Recipage

***

Coming back to work this week was a terrible shock after 4 days off!

Are you still eating leftovers?

What is your favorite variety of bread pudding?

Grateful Thanksgiving

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Grateful as in Grateful Dead.

 

I had a post-race “Friendsgiving” at one of my favorite local restaurants – Rosebud.  How is that related to the Dead?  Rosebud is named for one of Jerry Garcia’s guitars, the one he played in his last show in July of 1995.

A celebratory glass of sparkling with our (now empty) app plates

 

Ron Eyester, the chef and owner, put together one incredible (and HUGE) Thanksgiving feast.

We began with an appetizer consisting of Pimento Cheese, Trail Mix, Smoked Trout Pate, Housemade Pickled Vegetables, and crackers dusted with something spicy (cayenne?).  The Pimento Cheese was our favorite, with the trail mix in a close second (I love those wasabi things).  The Trout Pate was the only miss of the meal.

 

Next up was the main event.  The way the special menus worked you could choose Sage, Apple & Honey Roasted Turkey or Housemade Berkshire Ham with Mexican Coke Glaze.  Then you chose 3 sides from a list of 12.  There were 3 of us at lunch, which meant we could try all but 3 sides.  And so we did.

I chose the turkey with Brioche & Herb Stuffing (yes it was as good as it sounds), Cider & Maple Braised Brussels, and Red Wine & Balsamic Braised Mushrooms.  It was all wonderful.  The stuffing bordered on being bread pudding – a good thing in my book!  Turkey has never been my cup o’ tea, but Ron’s turkey was nearing perfection.  Not the least bit dried out and perfectly flavored.  I loved the sage!

 

Carla’s also chose the turkey and brussels, but ordered the Buttermilk Whipped Potatoes and Baby Carrots with Fennel, Citrus, and Cardamom.  The carrots were one of my favorite sides; they were left fairly crisp and the hints of fennel and citrus made for a fun flavor.

 

Corinne chose the ham.  It was good, but I’m glad I didn’t get it.  A little too sweet as a main for my taste, but if you like honey-baked ham you would love it.  Her sides included the Whipped Sweet Potatoes with Ginger & Sweet Chili, Green Beans with Fresh Garlic and Sea Salt, and Mexican Coke Braised Local Greens with Smoked Ham Bone.  I don’t even know how to choose a favorite.  Maybe the beans?!  I really appreciated how they kitchen left the veggies with some bite rather than cooking them to the point of soggy (all too often the case).

 

Since all of this clearly wasn’t enough food, Ron sent us a plate of the 3 sides we didn’t order (he really is the nicest angry chef in ATL).  Our last 3 tastes:  Mac n’ Cheese, Duck Fat & Thyme Fingerling Potatoes, and Truffled Cream Corn.  The mac and cheese was done with Tillamook Cheddar and couldn’t have been more delicious.  We all agreed the corn was also pretty amazing – and none of us are big on creamed corn!

 

Everyone had a favorite potato – I don’t know if he did it on purpose, but Ron offered the 3 major potato “types” so there was something for everyone.  I was all about the whipped sweet potatoes.

 

My favorite course is always last – dessert!  Chocolate Tart, Bread Pudding with Dried Cherries, Salted Browned Butter Cookies, and Apple Cake with Cardamom Cream.  I love chocolate… but those cookies are my favorite.  I’m convinced he puts crack in them.

 

A “Friendsgiving” lunch at Rosebud was the perfect race recovery meal.  But I had to get home to make the treat you saw in Friday’s post to bring to a Thanksgiving potluck dinner (big revel tomorrow… suspense, I know).  Because one gluttonous holiday meal is never enough. 😉

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Speaking of gluttony… it’s Monday recap time.

Last week brought 2 big accomplishments – the Thanksgiving Half Marathon and I did my 100 push-ups EVERY DAY.  That’s 700 push-ups last week!!!  3 accomplishments if you count the fact that I took TWO rest days.

Looking ahead, I’m ready cut back on the running for a while.  My focus will be more on weights and kickboxing – just in time for the arrival of more winter-like weather (I can’t stand to run in the cold).

 

Workout Recap (11/21-11/27)

  • Monday – 30 mins stationary bike intervals, Biceps/Back, 100 push-ups
  • Tuesday – 2 mile run, 2 mile walk, 100 push-ups 
  • Wednesday – Tris/Chest, Ab Ripper X, 100 push-ups
  • Thursday – Half Marathon, 100 push-ups 
  • Friday – 100 push-ups
  • Saturday – 2 mile walk, 100 push-ups
  • Sunday – Kickboxing, 100 push-ups

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 I promise some healthier foods are coming… after tomorrow dessert post!

Have you ever eaten your Thanksgiving meal at a restaurant?

Do your workouts change in the winter months?

 

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