This will be picture heavy. As promised, we did a solid test run!
But first, my run! Since my longer distance running shoes were TOTALLY DEAD (I should have taken a pic of the giant hole I busted in them yesterday), I had to run in my “track/short distance” Mizunos (also toasted, since I bought them at the same time as my Asics that I was using for distance)- and completed a solid 9 miles in the following manner (times taken from my garmin):
1st mile: Weee! I feel good. 8:20 pace
2nd Mile: hmm, the hill. Am I overdressed? I think I’m hot. – 8:31
3-4- Up and over the “big hill”. Slowed to 9:10, 8:33 Began to feel thirsty; I am feeling our night out with dear friends the previous night.
5-7: 8:09, 8:33, 8:08 Mile 5 is flat; miles 6 had a couple of traffic crossings that I don’t stop and start my garmin for- so there is a solid 10-15 seconds of “waiting” or delays while I made sure to cross roads, deal with traffic, etc
Mile 8-9- 8:16, 7:57, last 0.04 @ 7:36
All in all, a good run. I was wearing the wrong shoes and had the energy for a much longer distance- but no time- because……
All of the foods. But first, all of the errands. I needed new shoes, obviously. First to Runner’s Alley in Nashua www.runnersalley.com I tried newtons – the staff watched me run, and while I was intially there to buy two pairs of shoes (a lighter and a more cushioned shoe)- I decided to go with the new-to-me Newton.
On to what you all want to see:
- Dry brined chicken: I dry brined using salt, pepper, orange zest and ancho chiles. The chicken enjoyed this seasoning for 12 hours.
- We thought about other sides.
This is Ina’s celery root and apple puree. We make it every year, and it is delicious. You should make it, too. It does not taste like odd-looking slop, as pictured here. A cat (ahem Charles!) providing QA over your ingredients always helps. I think we need a new camera!
3. I made a pretty ridiculous Kale salad.
- Large bunch (or 3) of Lacinato Kale, stems and ribs removed, torn to 1" pieces- enough to fill a large salad bowl.
- ½ Cup Raisins
- ⅓ Cup Cider Vinegar
- ⅓ Cup Apple Cider
- 1 Tsp Dijon Mustard
- Salt and Pepper, to taste
- ½ Cup Toasted Hazelnuts, chopped
- If it hasn't already been done, remove the stems and ribs from the Kale and place it into a large salad bowl.
- Quick-Pickle the raisins: place the cider vinegar, cider, raisins, and a healthy pinch of salt in a microwave proof bowl (or a sauce pan)- heat untll boiling, then remove from heat and allow to marinate for at least 2 hours and as many as a few days.
- Drain the liquid off of the raisins; this will form the vinaigrette. Add 1-2 tsp dijon mustard (TEASPOONS. this is NOT a mustard dish, it is here as an emulsifier and flavor enhancer, not as a main component). Whisk in 1-2 tablespoons of olive oil, and add a healthy pinch of salt and pepper.
- Taste- is it sweet, yet zippy? Success. Add ½ to ⅔ of the dressing to the Kale; add the raisins and hazelnuts and toss to coat the kale in all of the ingredients.
- Allow to sit and marinate at least an hour; taste a leaf at that point and adjust salt, pepper, etc.