Long run today.  20.08 total miles.  This was a meaningful run because average pace was under 9 minutes, 8.58 to be exact.  Best yet for the long run.

I ran with Jenn and had a great run.  She enjoys torturous runs. We went up Henderson Street, a mile long incline.  UGG!  Today’s run began with a 1.8 mile run with Shane. Can’t leave the dog out of the loop.  Then I trucked on down the Parkway for 5 miles.  Jenn and I ran about 5 miles until we split up and I continued on home.  The long way home, did a loop around the MVCC track.  The worst part is the run home and deciding what, if any, side roads to take to increase the long run mileage.  If you take the longer route, you have to make sure you have enough left to make it home, ESPECIALLY on a week day when you get home and have to get ready for work. Time becomes an issue.

Feeling pretty good considering the week began less energy.  I wore my Newton’s  just to make sure they are going  to do the trick in the marathon come October.  Newton’s, toe socks, New Balance shorts…all worked in my favor today.  The ball of my left foot was a little sore during the last 5 miles but I’m sure it will feel better later.

Winkles Be Gone!

The other day, a good friend gave me this…Grandma’s Wrinkle Remover

I wasn’t offended because she had seen a post from March of last year explaining how I tackle wrinkled clothing.  I’ll do anything I can to avoid ironing.  Although, I’m wondering about the fact that this product removes “odors”?  Note to self: Better start wearing deodorant when delivery the cakes.

This stuff is so easy to use:  Hang or lay the garment and spray on Grandma’s.  Pull out the wrinkles by stretching edges of the garment.  Smooth away the wrinkles with your clean hands. Hang the wrinkle free piece of clothing to dry.  You can still do it the old way if you enjoy the challenge.   Thanks Bonnie!  Love this stuff.

The Willows

Last night, Mum and Dad took Sammy D., Ted and I to dinner.  They left for South Carolina this morning, before I got back from my long run.  We decided to try The Willows once again.  It was close by and we were all curious.  Ted and I ate there a couple of months ago.  The food was good the wait was long. Our thought last night was how crowded could it get on a Tuesday?

I chose the salmon for dinner, detailed above.  Before the perfectly cooked piece of salmon, we all enjoyed the bread,

Crisp, fresh salad (crumbled Feta cheese on mine)

The main courses took a while getting to our table, not quite as long as our previous experience, but a longer wait than we are used to.

The coffee was A-1 Delicious!

It pays to give a restaurant a second chance.  Our first experience at The Willows wasn’t that great. Last night left us curious to go back and try more of the gourmet features offered on the menu.

 The recipe:  A rum based glaze

This is an easy barbecue glaze delicious for hearty vegetables and/or meats and even tofu.  *I would have shown photos of tofu but I made the sauce after having a root canal and the only people eating were the meat eaters.  Sorry to offend all Vegans/Vegetarians.

• 3 TBS honey
• 1/4 cup soy sauce
• 1/4 cup your favorite rum *I used Zaya Rum
• 1 TBS sugar
• 1/2 tsp coriander
• 1/4 tsp ground pepper

Combine all ingredients and mix well.  Brush onto the desired vegetable or meat or tofu.  Grill, basting if you like until the item is cooked. 

Ted said the sauce smelled sweet. It was like putting donuts on the grill.  Now there’s a novel idea!

So we stood over the grill taking deep, deep breaths of all that lovely sweet aroma.

And then the meat lovers dug in.  Grilled chicken and turkey sausage.

This week, refer to page 42 in our book “A Taste of Utica” for the recipe “Jessie’s Mustard BBQ Sauce” posted by Jessie. 

Jessie says “When I cook this sauce I double the recipe and can the sauce in 12 half pint jars.  My family eats this sauce on everything from hamburger to ribs.  Anywhere you would use mustard this sauce would be great.”

Ted and I agree with Jessie.  This sauce is great. It has kick.  It has tang.  It has a unique flavor that creeps up on you after that initial mustard taste.  If you like mustard, you’ll LOVE this sauce.  Beware! The flavors intensify the second day. It’s all good. 

*This recipe yielded approximately 4 1/2 cups.

• 3 cups yellow mustard
• 2 cups red wine vinegar (must not substitute any other)
• 1 cup Splenda (test for taste)
• 2 TBS butter
• 1 tsp seasoned salt  – I used “Spike”
• 1 tsp Worcestershire sauce
• 1 tsp black pepper
• 1 finely chopped onion (Jessie uses a blender)
• 1 tsp “Texas Pete”

Directions:

Cook the onion, butter, seasoned salt (Spike) and pepper in a sauce pan until the onion is tender. * I cooked this on medium heat for 8 minutes.

Add the remaining ingredients in the saucepan and cook on medium high until the sauce starts to bubble. 

Simmer 30 minutes over low heat stirring often with a wire whisk (the sauce will thicken on the bottom of the pan and does need to be stirred). 

Let stand 1 hour before using.  Refrigerate unused sauce.

*I over exposed that shot and had to work it in somehow because I kind of liked it