Only So Wet and Shallot Soup

by Joanne on October 2, 2012

Another taper week.  I had a good run with the dogs on Monday after a total body gym workout then a really enjoyable long walk with them Tuesday after another total body routine.  Wednesday I’ll try to get a few 800’s in just to remind my legs that they can move a little faster than snails pace. 

As usual days before a race, I’ve been checking the weekend weather for Albany.  The outlook isn’t good for Mohawk Hudson Marathon weekend. 

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I’m not usually one to gripe about running in the rain but running a MARATHON IN THE RAIN?!  …what to wear? what NOT to wear?   Here’s what I’ve come up with:

1. You can only get so wet.  *I realize these are indispensable words of wisdom…Storm cloud

2. Make sure you really LUBE up!  *Put Glide or Vaseline on all areas that are remotely possible for chafing.  Smile with tongue out

3. If Ted can be somewhere on the course, say around 16 or 19, ask him to bring ONE: a dry shirt (strip – change on the course? maybe.  after all, you see it all in a marathon right?!) TWO: ask him to bring dry sox and possible different sneakers.  *Now all this changing wardrobe in the middle of a race is contingent upon running lousy that day. If I’m on a good streak and feeling “PR-is”, who cares about wet clothes, heavy sneakers and rubbing toes?! Umbrella

4.  Make sure to bring my best visor to shield my eyes from the rain.  *There is nothing worse than rain hitting you in the face on a run or car headlights blinding your field of vision. Course I won’t have to worry about the head lights but the rain in my face?  THAT might be a problem.  Auto

5.  Make sure to bring something dry to change into after the race. *I Don’t want to sit in a restaurant dripping wet and shivering.  Freezing

There isn’t much to be done about the weather. Checking it every 4 hours won’t change a thing (as proven earlier this year at Boston when I still held hope that the temperature would drop hours before the race.)  But I can keep my fingers and toes crossed and I can ask you guys to cross all your digits for me as well. Smile

Have you ever done a long training run or marathon in the rain?  Any suggestions?

Soup for cooler seasons.

I used to love a rich bowl of French Onion soup.  The melted cheese dripping off the floating toast round.  It was always a challenge getting a spoonful of soup with the toast and cheese into my mouth at the same time. Forget looking elegant about it! There is no finesse associated with a piece of melted cheese dripping from your mouth!

But who cares! Some things in life are too good to pass up, even if you are on a hot date, trying to impress the man (or woman) of your dreams.  Let the cheese drip. Put the soup on!

Shallot soup, caramelized in butter (or a healthy alternative) and topped with toasted hazelnuts, green onions, and Havarti cheese.  The best part of this flavorful soup is the cheese is controllable. No CHEESE LIPS… but there IS cheese. Thumbs up

Serves 6 *Based on a recipe by MarthaStewart

  • 4 TBS unsalted butter (or healthy alternative oil/fat)
  • 2 1/2 lbs. shallots, peel then slice about 1/4 inch thick
  • salt and pepper to taste
  • 3/4 cup chardonnay or a white wine of choice
  • 1 bay leaf
  • 4 cups No Chicken Vegetarian broth *Or, if you eat meat, use beef broth
  • 4 cups Vegetable broth
  • 1/2 cup rough chopped hazelnuts
  • 6 oz. fine grated Havarti cheese
  • 1/4 cup sliced green onions – the green parts

Melt butter in a large saucepan over medium heat. Add shallots and 1 tsp. salt. Sauté for about 25 minutes until caramelized. Stir occasionally.

Add the wine and cook until it evaporates, about 2 to 3 minutes.

Add the bay leaf and broths. Bring to a boil then reduce to a simmer and cook another 30 minutes.  Season with salt and pepper if needed.

In the meantime, preheat the oven to 400. Spread hazelnuts in a single layer on aluminum foil and toast, about 2 minutes.  Do Not Burn! Watch carefully! You want them slightly, no make that LIGHTLY brown.

Add the toasted hazelnuts, the Havarti, the green onions to a bowl and toss.

Put soup into serving cups and top with nut mixture.

Enjoy!

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3 Comments

  • At 2012.10.03 10:01, Heather said:

    I ran Pittsburgh in the pouring rain. I had no clue how to prepare, but here’s what I learned:
    1. DEFINITELY ask Ted to bring another pair of shoes. I saw someone do this when the rain let up and it’s stuck with me ever since.
    2. Wear tight clothes. It’s no fun when your looser tech tee gets drenched and is hanging by your knees!
    3. Embrace it and have fun. There’s nothing you can do about it, right? 🙂
    Good luck, Joanne!

    • At 2012.10.03 18:43, claudia @whats cookin italian cuisine said:

      Smart to start making things to keep you healthy and warm. looks like your in for a cold weekend… all the same this soup looks perfect for it and stay warm!
      claudia @whats cookin italian cuisine´s last blog post ..Layers Of Cold Refried Bean Dip RecipeMy Profile

      • At 2012.10.03 19:42, Choc Chip Uru said:

        You leave me with no excuse not to go running in the rain now, especially if this soup is waiting on return 😀

        Cheers
        Choc Chip Uru
        Choc Chip Uru´s last blog post ..CCU Undercover: Trip To BowralMy Profile

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