We're hosting an anniversary BBQ for some friends this afternoon. My contribution to the event (other than the venue) will be sliced heirloom tomatoes sprinkled with sea salt.
We're hosting an anniversary BBQ for some friends this afternoon. My contribution to the event (other than the venue) will be sliced heirloom tomatoes sprinkled with sea salt.
The Mix: Steel-cut oats, blueberry jam, and Greek yogurt
The Story: I wake up about once a week to face an empty larder. No berries. No peaches. No melon. We always seem to have a lonely grapefruit, but on these occasions there’s nothing to sweeten a bowl of oats, yogurt, or cold cereal. Bananas are fine in winter. But in summer, I like something brighter. Enter the small-batch jam.
As I dug my spoon into our shared pint of Stewart's ice cream, eyes fixated on Gaby Douglas’ uneven bars routine, my husband, John, turned to me and said, "Maybe we should be eating tofu or salads." I didn’t put my spoon up until the pint was gone. But the next night I cooked a salad appropriate for watching chiseled Olympians sweat over fractions of points and seconds.
Many people have asked me how SJ did in the Ironman. And the people that followed SJ's results want to know how this self proclaimed "non-triathlete" managed to go so fast and qualify for the Kona World Championships. This was his first Ironman and he finished 3rd in his age-group and 27th overall (not including pros) out of 2100+ competitors.
If you read my previous blog, you now know what motivated me to try an Ironman. What a day! Ironman definitely lived up to the hype. Before I go into details I have to say that I am incredibly grateful for the outpouring of support from people cheering and volunteering along the route, from my fellow competitors, and from those who sent messages of congratulations afterwards. Thank you!
The race started with a 4:15AM ferry to Ross Dock - the park under the GW Bridge in NJ.
