A Real BRICK and Crab Louie

Ted did his first BRICK workout on Sunday.  He’s practicing for the Triathlon on May 29th in Cooperstown, NY.  What a guy!  He swam, he cycled, he ran…phew! I thought running was tough!  I was going to do all that with him but, seriously, my swimming has been on and off (mostly off), I haven’t cycled all winter, the only thing I’m good for is a run.  Since I ran 10 miles Saturday, I wasn’t even good for that on Sunday.  Apart from going to the pool with him for a 23 minute swim, Ted was on his own.

The Plan:

We put the bikes on the Denali and drove to the pool.  Ted did his 32 laps, non stop, ran outside, got on the bike and cycled for 13.5 miles and towards home.  He then put the bike in the garage, put on his running shoes and hat (which were strategically placed on the back porch) and ran 3 3/4 miles.  What a BRICK! GREAT JOB!  That little workout should build his confidence for the upcoming event.  He was sweating like an oinker when he got home but was SO pleased with himself. He wants to do it one more time before the big day… and I don’t blame him.  Doing the entire race distance for a Sprint Triathlon is certainly doable:  1/2 mile swim + 12 mile cycle + 5K run. He expects to do the race in 1:45:00 (that includes transitions).  I’m getting his cheering section together so if you plan on being in Cooperstown, New York on May 29th at 8 AM, let me know….we’ll cheer Ted right through to the finish then…maybe we’ll do brunch, or at least coffee, but certainly CELEBRATE!

A ROYAL LUNCH

In lieu of the Royal Wedding last Friday, the mood for English fare hit the Apple Crumble household.  There was a little bit of help from the recipes of Saveur.

Crab Louis (LOO-ee) is a cold salad of crabmeat on a bed of shredded lettuce.  The dressing is typically mayonnaise, chiles, cream, scallions, green pepper, lemon juice and seasonings.  See my recipe below for a lower fat version of a delicious salad.

Serves 3 to 4

• 1/4 cup Mayonnaise w/ Canola (cholesterol free)
• 1/4 cup Non Fat Plain, Greek Style yogurt
• 1/4 cup ketchup
• 1/4 cup sweet pickle relish
• 1/4 cup chopped black olives
• 1/4 Vidalia onion, chopped small
• 1/4 tsp sea salt (to taste)
• 1/4 to 1/2 tsp fresh ground pepper (to taste)
• 1 head lettuce or 12 oz bag fresh salad mix
• 4 Jumbo crab legs *Make sure you have the claw “crackers” and meat extractors on hand. You won’t want to miss a bite of the deliciously sweet crab meat.
• 10 oz premium crab meat

Mix the mayonnaise, yogurt, ketchup, relish, olives, onion, salt and pepper in a bowl.  Cover and refrigerate until ready to serve.

Prepare the lettuce( if you bought a head) by coring, washing and patting dry.  Slice into shreds or break into pieces and put in a large bowl. If using the bag salad mix, simply pour lettuce mix into a bowl.  Place 1/2 cup of the dressing over the lettuce and toss to coat.  Place coated lettuce on a serving platter or divide onto to individual serving plates.  Top with crap meat and place claws along side. Top the crap meat with a little more dressing and dot extra around the sides of the serving bowl.  Serve with lemons.

I had a small serving.  The crab was SPECTACULAR!  The dressing reminded me of Thousand Island dressing.

Ted finished the rest of the entire salad himself. He was over the top IN LOOOOVVVEEE with this salad.

Maybe being around my family all these years has converted him into a bit of a “blue blood”.

Crab Louie is a perfect dish to serve for a light lunch, brunch, or appetizer.

Are you interested in doing a triathlon or do you like to focus on just one event at a time? Ted wants me to do tri’s with him next year but I SERIOUSLY don’t want to at this point.