One More

29 09 2011

Hey friends! Though the next few weeks will be mostly me (Steph) blogging, Chloe will be back before you know it, and I’m sure she’ll have lots to share!

Anyhow, some of you may have seen my tweets asking you to “Like” my post on CityTri’s Facebook page, so that I could win a free race entry to the Bassman triathlon this coming weekend in New Jersey. CityTri  hosted the Tuckahoe race I did in August, so I thought it would be fun to do another one of their races, and do it for free!

What I didn’t realize was that because I had commented from my personal Facebook page (which I’ve tried to make as private as possible) only my Facebook friends could actually see that I had even commented. So, to those who tried to “Like” my comment THANK YOU and I’m really sorry that I didn’t realize my settings made it impossible for you to help me out. I appreciate your attempts!

Well, when I finally realized the problem and requested support on Facebook instead of Twitter, I was able to get the 25 likes I needed and a free race entry!

What I find a little funny about this, is that before the Atlantic City Tri, I was complaining to my boyfriend that I was burnt out on training, and that 5 triathlons in a season was too many for me. And now here I am, signed up for my 6th of the season. Whoops.

I think that I was still riding the high from my finish at the AC Tri, and was excited about the  opportunity to race close to home again, which is why I even tried for the entry in the first place. I mean, sure I’ll do a race 40 minutes from my parents house on someone else’s dime!

And so, this weekend, I’m driving back up to NJ to race in the International distance triathlon. It’s a little different than I’m used to:  There’s a .5MS/29MB/4.2MR. Yes, I said a 4.2 mile run. Running is not my strength, so I’m pretty excited about the shortened distance. I feel like 4 miles is right about where I start to die, so hopefully the sight of the finish line will push me to finish strong.

So, what have I been doing to train for this late season addition? To be honest,  I’ve been doing what I want to do. My bike still has my race number on it from AC. I went spinning on Saturday and Tuesday, and I’ve gone to yoga twice this week. I started a lifting program the week after AC (which I plan on continuing in its entirety in the off season), but stopped this week so I’m not sore on Sunday. I’m actually really excited for my off season, but I guess I’ll have to delay it a little longer. After this race, I’m only doing Waterman’s on a relay. No more tris until 2012! Hold me to that!

Oh, and another bonus for this weekend? My high school reunion is happening on Saturday night, and though I’m not going, I’m planning on having my own lil’ reunion with friends who I still stay in touch with on Sunday afternoon. Win!

Question of the day: Have you ever won free entry into a race?

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Farewell for Now

28 09 2011

Sometimes, life becomes unexpectedly complicated.

My (Chloe’s) life has gotten quite busy in the past few weeks, and I’ve been trying to balance everything as best as I can. Though I love blogging and sharing stories with you, my reality is that blogging on 321delish is a hobby, and will sometimes get pushed to the side when other important aspects of my life need to be prioritized. So, that being said, I will be taking a short hiatus from blogging while I get a few of the other ducks in my life in a row. Don’t worry, my wonderful blogging buddy Steph will hold down the fort while I am away.

Unfortunately, the “serious side” of life doesn’t involve fun blogger triathlon crab fests.

Steph is committed to posting at least twice a week in my absence, and more if there’s something else she wants to share. I’ll be back in full force as soon as I can. Thanks for your understanding 🙂





Fake Spaghetti

27 09 2011

Chloe shared her thoughts on meal planning yesterday, so I thought I’d piggyback on her post 🙂

I used to plan my meals for the week on Saturday or Sunday using one of the templates on this website. Then I’d go grocery shopping on the absolute worst day to go: Sunday. Everything was picked over, and I often left the store without checking everything off my list. But since joining a CSA, my meal planning has shifted a little.

Every week, I anxiously await a Tuesday email telling me what I can expect in my box-o-goodies the next day. I generally start formulating my meals in my head the minute I get that email, jotting down notes on a scrap of paper, and then I pick up whatever else I need on Tuesday or Wednesday after I’ve got my share of veggies. The stores are fully restocked by then which makes for a happy Steph 🙂

Last week however, I didn’t really do my regular planning because I had meals scheduled with some friends later in the week. By the time the weekend rolled around, I had a bunch of veggies that I needed to eat, and no real plan. But after catching up on some blogs, I was inspired by Gretchen’s pasta dish and decided to make my own version, using spaghetti squash as a stand-in for the pasta.

I had a huge spaghetti squash and two pints of mushrooms, cremini and shitake. I also had a bag of onions to use up as well. So, on Sunday at halftime (don’t want to talk about the game!) I ran to the grocery store for some red peppers, parmesean cheese and light cream. I had a “pasta” dish to make!


Spaghetti Squash with Roasted Red Peppers and Mushroom Cream Sauce

Ingredients:

2 red peppers
vegetable oil, for brushing
3-5 garlic cloves, minced (I split this between the sauce and the squash)
1 medium onion, chopped
1 pint mushrooms (I used 1/2 cremini, and 1/2 shitake) sliced
half pint light cream (or heavy, or milk, your choice!)
1 tablespoon parmesean cheese
Salt and pepper
olive oil
1 spaghetti squash

How to:

First, roast your peppers. Wash and de-seed them, and then cut them in half.

Brush them in vegetable oil, and place on a foil-lined pan under the broiler until they are blackened.

Take them out, put in a plastic bag, and let them sit for 10-15 minutes. After they’ve cooled, take the peppers out of the bag, and peel off the skin. Voila! Roasted peppers! Cut into strips and set aside.

While they are roasting, prep your squash. Cook according to Emily’s tutorial when the peppers are done roasting.

While the squash is cooking, prepare the sauce. In a pan, saute the onions in some olive oil on medium low, until soft and slightly brown. Add the garlic, and saute until fragrant. Add the mushrooms, and allow them to cook thoroughly. When all the veggies are cooked thoroughly, add the cream. Bring to a boil, and then immediately turn the heat down and allow to simmer and thicken. Stir in the cheese.

yummy cream sauce!!!

When the squash and sauce are done, you’re all set! To serve, top the squash with some pepper strips and sauce. Stir to combine. Enjoy!!

Question of the day: Have you ever cooked with spaghetti squash? What did you make?