Monday, August 5, 2013

and miles to go

This past week had no running thanks to a busted up foot. That meant lots and lots of cycling.  I was joking around a few weeks ago that after I put up 100 miles during the work week, that it would get really long in the build phase.  Well this week was it.

I still got my two swims in, 4.2 miles in there. But that is what 210 miles on the bike looks like. Tuesday was supposed to be a double brick day again but with no running it turned into a double bike day.  And Thursday turned into a double bike day too, so I ended up with 100 miles from Monday to Thursday.  Then the long ride from Saturday was 90 miles on the schedule, and 20 recovery miles on Sunday to wrap things off.  That's a lot of time on the steed.  Well, 10.5 hours on the bike and 2.5 hours in the pool makes for a 13 hour week., plus the time for strength training and yoga that I got in Wednesday and Friday mornings.

Saturday the new running shoes came in, so I'm ready to try running again on Tuesday. I'm actually going insane not being able to run.  I really hope everything is healed up so I can get some miles in this week.

Sunday was a blast. I got to sing in the church choir for the first time in a couple of weeks, and it felt wonderful. We haven't had our regular Wednesday night practices through july, but they start back this week.  After church I got in a ride, then we took the kids to see Epic at the cheap theater.  It was a pretty good flick!

After that, I found something online about making salsa.  I have plenty of hot peppers in the fridge that I've picked from the garden.  Here's what we came up with.

4 Jalapeno peppers & 2 Habanero peppers, fresh from the garden
4 cloves of garlic
8 oz tomato sauce
1 can diced tomatoes
1/2 a red onion, diced.
Salt & pepper to taste

Throw the peppers & garlic under a broiler, I used the toaster oven. Dice the onion and throw into a container. Rough chop the peppers (no seeds from the habs) and garlic and add the tomato & sauce.  Salt & pepper to taste and you're good!  Add some lime juice if it's too hot.

I'm calling this "oh, oh, that's right" salsa because the first thing I said after taking a chipful was the mindblowing "oh, oh, that's right" like it was perfect.  Heat, flavor, this straight salsa has it all. Everything chops by hand and it's fantastic.

Habs are a LOT hotter when you grow them yourself in the garden
Friday night Kelley and I ended up with a great date night. Her dad wanted to take the kids for the night so we took advantage of that and went downtown.  The tattoo artist that made my angel tat has moved into his own studio, and he had the open house Friday night. Also downtown Raleigh put on something called First Friday, since it was the first Friday of August. So downtown was incredibly crowded and we had a tough time finding a parking place. Made it down to the studio and it's an amazing space!  He renovated one of those old houses that you see and has enough space for a few more artists as well.  There was a great crowd for the open house, and I hope he's going to be very successful at that location.

We also found an art gallery that was having a first Friday showing, so we wandered around through "Art Space" and all of the different artists and galleries that had art for sale. Some of it was really cool, but some of it was total "who could call that art" crap.  We decided to video me wringing sweat out of my shorts and call it ironart. Eventually we also made our way to a great vegan restaurant called Remedy for beer and some dessert.  A great night all around.



Alisa said...

How are all your bike splits so consistent at 20MPH? I am never that consistent (nor that fast) from ride to ride :).

Karen said...

Makes me want some chips and salsa! Looks so good. Dang :)

Kyria @ Travel Spot said...

I love fresh salsa, and you are so right, peppers from the garden are SO much hotter than the ones from the store!