Asian Feast and Race Prep

Last night Mark and two of our good friends, Jimbo and Greg, made a veritable feast for dinner. Jimbo came by and we went up to the local Asian market to get supplies. We picked up lots of fresh produce and a bunch of other items we needed to make dinner, and I got a few basics that I was low on in my pantry. Then we came back and started cooking. We made a delicious vegetarian version of a Thai soup called tom yum. We put in tofu, shiitaki mushrooms, peppers, onions, napa cabbage, and extra lemongrass, and we topped it with fresh cilantro. This was super spicy, but so delicious you just wanted to keep on eating. We also had a stir fry. We used Chinese broccoli, long beans, peppers, onions, and baby corns, and cooked it in a sauce made with soy sauce, sriracha, sesame oil, and fermented black bean paste. We served it over thin rice noodles. This meal was awesome, satisfying, and yielded enough leftovers for everyone.

As you know, my comeback race is less than a week away. In preparation, I ran twice over this long weekend. I also signed up with a pretty awesome website, Daily Mile. This site allows you to track your training and races by letting you map your route and enter your time. It provides your pace, and gives you a space to say a few words about your workout. I think this will be a really good tool to use throughout the year, both for historical tracking and for staying motivated. I also like to think that in a year's time, I will be able to look back and see my all my effort totaled up.

Today was grocery day, so expect to see some tasty recipes posted this coming week!