The weather in New York was perfect this weekend so we spent a lot of time outside.
Saturday: Ted had a practice swim with the CNY Tri Club. What a great group! Wish I could get into swimming and biking but it’s not my thing. Thank goodness it IS Ted’s thing so we can enjoy these group gatherings with wonderful people.
Ted had a good swim. The water was cool but nice once he got moving. He did 2 laps: 2 x 800 yards.
Before the group set out on their practice swim, I ran around the first lake to finish off my miles for the day. It was about 2 miles since I went off the track into the parking lots at the end of the run, on the other side behind the lake house in the above photo. It was beautiful!
There was so much activity. This is quite a popular place and so many routes of all different lengths. Perfect for any runner’s mileage fancy.
The only draw back is having to drive an hour to get there.
After my run, Ted’s swim, we met Richard who took us around the bike route for the race next weekend. Ted and Rich did it in completion, 12 miles. I was bummed since my hips really started hurting and I had to avoid the two hills at the finish, cutting my ride short. Still, I got in 11 miles of a bit faster peddling than I normally do. *Prob. why the hips hurt so bad!
Sunday: Just a run day. Ran with the dogs, getting TOTALLY frustrated with Shane because he was holding back. Zoey was pulling, Shane dragging and me squeezed in the middle. Stood that for 4 miles before rushing out to join a running group at Planet Fitness. That was fun but I ended up running on my own for the last 4 miles since they were doing the Switchbacks and that was 3 miles farther than I wanted to add to my previous 4. Met a blog reader along the way. I LOVE it when someone introduces themselves to me and reads my blog! Shout out to you and THANKS!
Running by myself got me negative splits for the 4 miles back to P.F. Final mile tally was 12.75, 2 miles more than I really wanted to do today. Oh well. Nothing hurt too bad. Hips felt ok and better than if on the bike. Guess that confirms I should stick to running.
I love getting the Williams-Sonoma catalog. Along with all the great stuff for sale are recipes that look so delicious. In the most recent catalog, one recipe offered was Zucchini "Pasta" with Butternut Squash.
The recipe uses Lemon-Thyme Dipping Oil as a drizzle to finish the dish. I made my own by using 1/4 cups Extra Virgin Olive Oil (really good quality EVO) PLUS 1/4 fresh lemon sliced into about 6-8 small slices, and either 1 TBS fresh thyme chopped or 1 tsp dried thyme leaves. Allow it to sit for at least 2 hours.
Zucchini with Butternut Squash
- 2 TBS olive oil
- 1 butternut squash, peeled, seeded and cut into 1/2" cubes
- salt and pepper to taste.
- 1 tsp mince garlic
- 1/8 tsp red pepper flakes
- 2 medium zucchini, trimmed and grated
- 1/4 cup Asiago cheese, grated
- 2 TBS Parmesan cheese, grated
- Lemon-Thyme Oil (instructions above) to finish.
Heat the oil in a large sauté pan over medium-high heat. Add the butternut and sauté for about 10 minutes. Season with salt and pepper. Add the garlic and red pepper and toss.
Add zucchini and cook for another 4 minutes. Season with salt and pepper (again – but not too much).
Remove from heat and stir in the Asiago cheese. Drizzle with lemon thyme oil. Sprinkle with Parmesan cheese to serve.
With a Side of Salmon….
And now you need healthy Omega-3’s with that meal.
- 1 1/2 lb. salmon, skin removed, 1 large fillet
- salt and pepper (just a little)
- 2 TBS Lemon Thyme oil
- 1/4 cup crushed flavored crackers (I used blue cheese crackers)
- 1 TBS Parmesan cheese
Preheat oven on CONVECTION 425 F. Prepare a baking dish drizzled with Lemon Thyme Oil (about 1 TBS).
Place salmon in prepared baking dish. Salt and pepper. Drizzle with remaining oil.
Mix the crushed crackers with the cheese and sprinkle on top of the salmon. Depending on the thickness of the fillet, bake on convection for 25 minutes.