Hi everyone! I hope you had a fantabulous weekend! I (Steph) had a great weekend training, eating, and spending time with friends!
On Saturday, I considered driving down to Richmond (the site of my next tri) early in the morning because the event organizers were doing a pre-ride, aka an opportunity to ride the course. I don’t want any more mishaps, but I didn’t want to drive about 4 hours (round trip) to ride for less than 2. I guess I’ll just study the maps A LOT 🙂 Instead, I stayed home and did a brick.
After my workout, I dropped my bike off at the shop for a tune up. It has been TOO long since my last tune up. I don’t think there’s anything wrong with my bike, but I just want to make sure everything’s in good shape before my race. I also want them to retape my bars:
I won’t be getting it back until the 17th, so looks like this week will be a spin week for me!
Saturday evening I had plans to go to the “Three Turkeys Going Away Party.” It was a going away party put on by the same group of friends that hosted the Pig Roast I went to back in May, so I knew the food was going to be delish! It didn’t disappoint. There were lots of tasty sides, but the main event was the smoked meat:
Pork butt- Anyone ever wonder why its called “pork butt” when it’s actually the shoulder? I don’t get it.
It was a great party with amazing food and friends 🙂
On Sunday, I picked up Chloe, and we went for a swim at Haines Point. We only went about 2300 since Chloe’s tapering and I feel a cold coming on. Post-swim, we went to SweetGreen for lunch:
Santorini salad for Chloe (chopped romaine with roasted shrimp, feta cheese, grapes, fresh mint, chickpeas; topped with a cucumber basil yogurt dressing & a fresh lemon squeeze.)
And I got the seasonal special: Firefly, with mesculan, goat cheese, peaches, basil, and sunflower seeds. I added shrimp for some protein. It was a great combo. The peaches were SO fresh and sweet. I love fruit in salads!
Of course, there was dessert:
Chloe and I were on the same page when it came to fro yo today, and got our sweetflow topped with peaches, strawberries, and toasted coconut.
After lunch, we walked across the street to Conte’s (which seemed to have changed its name to Freshbikes? Anyone know about this?), where we were on the lookout for a new tri top for Chloe. While there, I definitely got bike envy. They had SO MANY nice bikes. Sigh. I need to save up for a new tri bike stat. Donations welcome 🙂
We got a little silly and tried on some ridiculous sunglasses:
But eventually we found the tri tops. Between Conte’s and the attached Potomac Running Company, they had a decent selection of tri gear. Though tempted, I didn’t try anything on. I was Chloe’s fashion adviser today 😉 Not really. But I was there to capture a pic of her in the top she selected:
Looks good, right? And look, she’s wearing a skirt!
We parted ways, and I went home to bake! I had been tossing around some ideas in my head of sweet treats I could bake with the ingredients I had on hand. I’ve had these guys:
sitting in my kitchen since I got them in the Cayman Islands. I’m not a big drinker, but I bought them because
a) They were cheap. Yeah duty free!
b) I’m indecisive, and it was a variety pack. I love getting to try lots of things!
c) I was told very good things about the mango rum.
d) I figured I would use them eventually!
It’s been 4 months since I bought them and I’d only opened one bottle, and its less than half way done. Clearly I don’t use them often.
But today I decided to use them! I had a recipe mulling around in my head for a baked treat with rum in it, so while I researched, I drank a mango daiquiri (frozen mango pieces, half a banana, half a shot of mango rum, and some seltzer).
I wish I had a little drink umbrella!
I had been thinking all day about making piña colada cupcakes, I just needed to know how much flour and eggs I needed. So I peeked at some recipes, and ended up adapting this one from The Pastry Affair. I iced them with a regular buttercream icing recipe, except I swapped out the regular milk for coconut milk. I think I’ll still play around with the icing on these babies because it was a little too sweet, but the cupcakes were quite tasty!
Piña Colada Cupcakes
20 ounce can crushed pineapple
1/3 cup pineapple rum
3/4 cup coconut milk
2 teaspoons vanilla extract
1 cup all-purpose flour
1/2 cup coconut flour
1 teaspoon baking soda
Pinch of salt
1/2 cup unsalted butter, room temperature
1 tablespoon coconut oil (I added the oil because coconut flour absorbs moisture)
2/3 cup sugar
3 large eggs
1 cup sweetened shredded baker’s coconut
Preheat oven to 350 degrees F.
Drain the can of crushed pineapple into a small bowl and reserve 1/4 cup of the pineapple juice and 1 cup of the drained pineapple.
In one bowl, whisk together the pineapple juice, rum, coconut milk, and vanilla extract. Set aside.
In another bowl, whisk together the flours, baking soda, and salt. Set aside.
In a large bowl, cream together the butter, coconut oil, and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Alternatively add the milk and flour mixture until just incorporated. Fold in the drained pineapple and shredded coconut.
Fill cupcake tin 3/4 of the way full (these cupcakes are very dense). Bake for 20-25 minutes, or until tops bounce back lightly when touched.
Make a buttercream icing, and stir in a shot of the pineapple rum.
Top the cupcakes with the icing and sprinkle on shredded coconut.
Now just close your eyes and dream that your toes are in the sand and the waves are crashing in the background.