About 99% of my time outside you will find me with my Rudy Project sunglasses on (the 1% is when I frustratingly forget them and don't feel like going back up to my apartment to get them).
The New York City Triathlon was on Sunday. It was hot, the course is hard, and after the race more than one person said to me "I'm so glad that's over". Not my feelings at all. I wait all year for the NYC Tri - to race in front of my family and the home crowd fans on my turf. The race flew by and before I knew it I was rounding Cherry Hill and heading to the line for 4th place. 
Coating summer vegetables in thick salad dressing appeals to me about as much as wearing a tight cashmere sweater on a humid, 90-degree July day. So I rely on lemon juice and olive oil to liven up my hot-weather salads. The combo is so simple and versatile that I wasn’t surprised when, last week, both Laurel and Athlete Food editor Melissa independently mentioned that they’re addicted to it, too.
The Mix: Steel-cut oats, stone-ground cornmeal, and wild blueberries
The Story: Yesterday morning I picked two quarts of wild blueberries at an overgrown golf course that's now park of a state park. As I picked, I focused on a single goal: recreate the delicious Blueberry Polenta Muffins from Locanda Verde, a restaurant in Tribeca.
Yesterday I competed in the Philly Triathlon. While this was my fifth time competing at this race, I had two "firsts".
1) After 30+ years of competitive swimming I lost my goggles. They didn't just fill up with water, they came off, or were pulled off, my head and floated down the Schuykill River. I swam most of the way with no goggles. Not a huge deal but it may have contributed a tiny bit to some confusion that is the other "first".
