Do your weekends pass by way too fast?
Saturday was such a nice morning, the windows were open, the birds were chirping, and I was so warm and cozy under the covers. The moment was ruined as soon as Shane discovered I was awake and decided it was time to get up and get out. With both dogs hooked around my waist, we took off to the golf course for an easy run. Shane was able to chase the ducks and Zoey was able to run ahead then back, bark at me, and run away again. We all enjoyed our 4 mile easy run.
Due to some mess up in communication, Ted wasn’t home by 10:30 for a bike ride so I decided to go myself. That turned out to be a really good ride for 13 1/2 miles of exploring local roads and maintaining a steady pace of 14 mph. Since this was my 2nd time on the bike this year I was pleased with my pace.
When I got home just after noon, Ted was home, we grilled pizza, took off with the dogs to Pet Smart then ice cream at Nicky Doodles. Shane and Zoey both had kiddie size fat free/sugar free yogurt in bowls but split a sugar cone between them. Ted had a whopping great big banana split. Me? I had some of both dog’s yogurts before they got their tongues in them and shared the split with Ted. UH! Too much rich, sweet food!
Sunday brought in some not so nice weather. We did manage to get a run in. Ted’s first triathlon is next weekend so he wanted to get at least 6 miles in. If you count the warm up mile with the dogs to the college, we managed 7 miles before heading out on the bikes for breakfast.
Wearing my Flying Pig “Porkopolis” Bike shirt, we enjoyed another well deserved breakfast at Boulevard Diner before having to ride home in the pouring, cold rain. It was SO COLD!
Another 13 miles Sunday at a slightly slower pace of 12 mph on average. So I didn’t get my double distance in on the run or the bike (goal was 8 miles running and 30 on the bike) but this month is down time, a full recovery period, so nothing lost.
Wrapping up Sunday, I wondered where the weekend went? Getting done most everything we wanted to do and still having extra time but wondering where the hours went. I expect next weekend will seem to pass equally as fast since half of it will be in Cooperstown for the first Triathlon of the season. Can’t wait to see how Ted does!
Beet Vinaigrette (From Bonappetit.com/recipes)
- 2 beets – stems cut off, keeping the leaves to sauté as a side dish. *Wash the greens and allow to drain and dry completely in a colander – ready for use later in this recipe.
- 1/4 cup lemon juice
- 2 TBS horseradish (*I didn’t have horseradish so I squirted in some red pepper sauce but horseradish would be best)
- 1 TBS Red wine vinegar
- 1/3 cup extra virgin olive oil
Preheat the oven to 400 F. Wrap each beet individually and roast for 1 hour. Peel and slice into 1/4 inch pieces. Whisk lemon, horseradish, vinegar together. Gradually whisk in the oil. Stir in the beets and set aside.
- 3 small (about 4 –5 oz) Tilapia fillets (skinless, boneless)
- 1 TBS olive oil
- 6 to 8 oz package of smoked fish such as salmon or even white fish (skin and bones removed) – flaked
- 3 large eggs
- 1/2 onion chopped small
- 1/3 cup crushed melba toast (or matzo or crackers…)
- 2 TBS fresh dill, chopped
- salt and pepper to taste
Preheat oven to 425 F. Place tilapia in a foil lined baking dish and brush with oil. Bake for 10 minutes or until opaque and cooked. Cool and flake with fork.
In a bowl, put the cooled and flaked tilapia. Mix in the flaked smoked fish, the eggs, onions, melba toast, dish, salt and pepper. Mix it all up.
Heat 2 TBS oil in a skillet over medium high heat. When hot, drop about 2 to 3 TBS each of the fritter mix into pan, cooking 3 to 4 only at a time so you don’t over crowd *depending on pan/skillet size. Cook 2 minutes per side. Remove to warm plate and keep warm in oven while you cook the next batch, adding more oil to the skillet if necessary.
*If you kept those beet greens, once the fritters are cooked and removed to a warming oven, add a little oil to the hot pan and put in the beet greens. Add salt and pepper and a little garlic powder, maybe sprinkle or two of dried chopped onion and sauté for 2 minutes. Serve under the fritters.
To serve: Divide the beet GREENS among plates. Top with a fritter and top the fritter with some beet vinaigrette.
I can’t wait to make easy meals like this again using my new kitchen. For now, we are STILL under construction so the only meals we are making are in the microwave, toaster oven and the grill. We’re trying to be creative but it’s getting old and I miss my oven…sink…stove top.