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 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.

WP_20131117_17_26_34_Pro After I know what I think of them, I’ll let you know. I also went to work for a little bit today, which wasn’t ideal, but happens.  

On to what you all want to see:

  1. Dry brined chicken:DSCN1991 DSCN1992 DSCN1993I dry brined using salt, pepper, orange zest and ancho chiles. The chicken enjoyed this seasoning for 12 hours.

    Done and ready to carve!
    Done and ready to carve! No, this is not a Game Hen- the fork is actually hilariously large
  2. We thought about other sides. DSCN1999 DSCN2006

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.

I think you should see that I am actually responsible...
I think you should see that I am actually responsible…
Lacinato Kale with quick-pickled raisins, hazelnuts, and cider vinaigrette.
The line-up: raisins get marinated in hot cider vinegar and a touch of apple cider to make a quick-pickle. Cooled “pickling liquid” gets combined with dijon mustard, salt, and pepper to create a dressing that is added to the Kale an hour before dinner. The dressing wilts the kale slightly, and the sweet pickled raisins provide a counterpoint to the natural bitterness of kale. Toasted hazelnuts provide an earthy crunch.

3.0 from 1 reviews
Kale Salad
Recipe type: Salad
Cuisine: American
Prep time: 
Total time: 
Serves: 6+ as a side
Fresh Kale salad with quick-pickled raisins and hazelnuts
  • 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
  1. If it hasn't already been done, remove the stems and ribs from the Kale and place it into a large salad bowl.
  2. 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.
  3. 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.
  4. 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.
  5. Allow to sit and marinate at least an hour; taste a leaf at that point and adjust salt, pepper, etc.


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5 Responses to Results…

  1. Anita Rosa says:

    Hi Kristina,
    My sister shared your blog with me. I love it. I look forward to seeing you, Michael and your family soon.

  2. Charlotte says:

    Your blog is so much fun! That kale salad sounds wonderful! Will definitely make that some day.

  3. Val says:

    Yay! I love that you’re blogging. :) And I’m sad that we couldn’t make it for the test run. :( Another time!

  4. Linda Bourassa says:

    I’m so glad you’re doing this! Love it :)

  5. Randy Sablich says:

    I like the style, content and look of the blog. Nice idea to combine the running and the eating.Not being a runner, I still enjoy your expressive style. Almost wants to make me desire to run (not possible however).
    Having tasted some of your food, I read with some interest your new recipes and ideas for the holidays. Your writing style is entertaining and holds my interest. So far the blogs I mostly read are technical or management related, so this is a real break for me.
    Keep up the good work.
    Add something for folks like me that love to eat but cant really cook. Cheers

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