Are you not a runner but want to be? When I started in August I couldn’t run a mile. But I was surprised how quick I built up and how good I felt. If you are interested in starting, it’s not hard! Check out the basics to working up to a 5k.
And a tip on how to keep your earbud cords from being tangled. Looks so simple!
I don’t care what the calendar says, it is SUMMER! My running training has been a struggle from the sun, heat and humidity. I don’t want to cook or eat anything warm. And all I want to do on my day off is grab a drink with an umbrella and sit by the pool (because the sand at the beach is already too hot!). In honor of the warmer months, this Friday links is dedicated to summer and vacations.
This week I took a staycation to Miami Beach and watch the Miami Marlins at their new stadium. While on the beach I went to Yardbird, an amazing Southern restaurant named one of the best new restaurants by the James Beard Foundation.
Amazing food and drink from Yardbird, all made from scratch (including condiments and pickling food!). Clockwise from top: “Porkchop” drink, po’ boy, mac ‘n’ cheese, blackberry bourbon lemonade, vegetarian salads and melon soup, biscuits.
While on vacation, 24 tips for a fitter, happier time. I know I love walking a lot on vacation to take it all in and end up eating a lot of small meals to try as much food as I can.
It’s mango season in South Florida! The wonderful tropical fruit is very abundant here now. I’ve been grabbing the fruit at the store for cheap and from coworkers who can’t eat them fast enough. It is great to have such access to a sweet local treat. And the bright orange-yellow color looks great in food.
So far, I’ve eaten mangoes by themselves, in smoothies, made a salsa and (a surprise to nobody) in chickpea salad. I thought a chickpea salad with Indian seasonings would be the perfect vehicle to balance this sweet fruit that is common in India. It’s a great salad with warming garam masala and a nice contrast of sweet mango and crisp vegetables.
I love tomatoes. Growing up, my mother grew them and they tasted great fresh out of the garden. So deep in flavor and juicy. And living in Florida, I’m lucky enough to enjoy almost year-round fresh tomatoes and have been exposed to many great heirloom varieties courtesy of my CSA.
If you aren’t lucky enough to have had an heirloom tomato, please make an effort to try some. They are unlike tomatoes at the average store and are really picked at the peak of freshness. To learn more, listen to the secret to a great tomato flavor podcast or check some popular heirloom tomato varieties. I’m a fan of the deeper purple tomatoes, as they are more meaty and have a richer flavor.
I ordered some green tomatoes with the idea of frying them in my cast-iron skillet. This is simple, quick and a tasty side dish.
If you have seen me fry anything or read my posts, you know I’m all about the mise en place (prep work handy within reach). So I cut the tomatoes to my desired thickness and salted them to sweat them out a little, then patted them dry. As you can see, I didn’t use some tomatoes in time and they started to become green-red. I put the tomatoes through (from left) brown flour with chipotle, an egg and cornmeal.
Then I put the tomato slices into hot oil and friend until golden brown on each side. I blotted them with napkins to get rid of excess oil and put them on the cooling rack to dry without getting soggy on the bottom.
I’ve been drinking way too many tiki drinks as of late. Last week I had my first Mai Tai and this week I had a Lapu Lapu in a pineapple during my mini Disney pub crawl. Both great, and quenching in the Florida June heat. Here is a short video on how to make a Mai Tai: