Overcooked
Yesterday was New Recipe Night at our house. We have New Recipe Night at our house because we are fortunate enough to
have good eaters. Well, maybe not
so much fortunate as if you don’t eat what Mom makes, you don’t eat. Trust me. Joe has, on several occasions, sent any one of the kids to
bed if they make overly critical comments about what’s for dinner. Honestly though, our kids are generally
amenable to trying new things, but only if Mom makes them.
Last night’s new
recipe was Chicken with Roasted Almonds
and Pomegranate Vinaigrette.
One of the steps involves, go figure, toasting the almonds. I was trying to pay close attention to
them, but as it always is with those kinds of things, as soon as I took my eyes
off of the pan, the almonds got overcooked. Thankfully, I had plenty more sliced almonds, so I tossed
out the first batch and tried again, but that got me thinking…
I realized in
toasting those almonds, that I too am currently overcooked. No, I don’t have a wicked sunburn from
lolling beside the pool; I’m just mentally, and probably a bit physically
overcooked. Joe and I are racing
in Racine 70.3 in two and a half weeks.
At this point, I’m not going to cram any more fitness into my body, but
I do need to maintain what I’ve got so my long and intense workouts continue.
I knew something was up when I didn’t even look forward to my eleven mile run on
Monday. I was, in fact, dreading it. That was my first clue because, as you
all know, I love to run. Yes, once
I got out there and started running I did feel somewhat better mentally, but I was physically tired
for the rest of the day. I like
when exercise energizes me. I don’t
like when it wears me out.
I felt like this
at the end of my marathon training and when I raced Racine 70.3 in 2010. I didn't feel like this before Augusta 70.3, but I had other things on my mind before that race, namely doing what I needed to do so that I would have another season of racing, among other things. I didn’t enjoy the last few long runs, swims and bike rides, and I was just looking forward to
getting each race over with! That’s
how I feel right now. I just want
the race to be over with, to check the box as it were.
Don’t get me
wrong, I feel incredibly fortunate that I’m able to race, especially that I’m
going to race with Joe this year.
I’m just nervous and tired of my workouts having to have a purpose. I want to swim, bike and run when I
want to and for however long I want to, not when and how my training schedule dictates I
do. I want to
do well; I want to better my time from two years ago before breast cancer was
part of our lexicon and lives. The only pressure
on me is that which I put on myself.
Joe is proud of me for just
getting out there and racing. He
loves me regardless of if I place first or last. The feeling is mutual.
Joe and I have very
different race goals, but part of me still wants to “measure up” to him. Whereas I just want to finish and better
my time from 2010, Joe wants to race and race HARD. He’s willing to put forth the effort necessary to make that
happen. I am not. It’s partly because I feel guilty
taking that much time away from the kids to train, and partly I just don’t want
to work that hard. Seriously.
When people learn
that I’ve done several half-Ironman races, they generally ask if I’m ever going
to do a full Ironman race. The
same holds true for when people find out that Joe has done four Ironman
races. My responses are always the
same – “Heck no! I don’t want to
work that hard!” Or, if I’m feeling
a bit sassy, “No. I’m only
half-assed.” Saying that
always makes me feel a little bit like I’m giving up, but then, I know my
injury-prone body’s limitations. I’m
not willing to risk permanent injury just for bragging rights, no matter
how snazzy the medal or the venue is.
Joe is fortunate
enough to not have those same limitations so he puts it all out there, pushing
his body to the limits. I am
amazed at what he can do. I get
such a thrill watching him race just like when he flies. The sky and the road are his domains.
I’m still not sure
what my domain is, but I think it involves a Word document and a computer
keyboard. When I write, I am willing to take the time necessary
to put forth a piece I’m proud of.
When, as Joe says, “the muse is upon me”, the world stops, well,
temporarily at least. I am a mom
after all and we mommies can’t completely check out, but I will admit that
sometimes I do spend HOURS writing and re-writing and editing.
So, if writing is
my “thing”, why do I train and race?
Why do I allow myself to get overcooked? Good question. The
most obvious answer is that it’s a good way to keep fit, and considering how
vital my fitness was to my recovery and to my long-term outlook, it’s something
that I can’t afford to not do. I don’t have to race; I could just train, but if you’re not
training for something, it’s a slippery slope to not training one day to many
days and then doing nothing at all.
Let’s face it, humans are a lazy bunch and I’m no different from the
rest.
And so, I train
and race and get overcooked. I
will probably get worse before I get better. The good news is, like the almonds, I’ve got more in me and
my family will still love me, even if I am slightly overcooked.
Today I will do my
last long ride before the race.
Tomorrow will be my last long swim and Monday will be my last long
run. Each day is another day
closer to my race, one workout closer.
I know on race day I will be excited and nervous, ready to get going and
ready to get done. I’ll be ready
to see what my body can do, if all the cooking has paid off. I know I will not be a contender for
any awards, but when I cross the finish line and hear Joe yelling my name and
smiling, I will have my reward.
The overcooking will be worth it.
P.S. Here’s the recipe if you’re interested. It earned five out of five thumbs up in
the Matchette house.
Chicken with Roasted Almond and Pomegranate
Vinaigrette
2 c. pomegranate
juice
4 thin-sliced
chicken or turkey breasts
¼ c. + 2 T
extra-virgin olive oil
Kosher salt
Freshly ground
pepper
¼ c. chopped
tarragon
½ c. sliced
almonds, toasted
1.) In a large sauté pan, bring pomegranate
juice to a full boil. Cook until
reduced to ½ cup, about 7-10 minutes
2.) Toast almonds in a small sauté pan
3.) Preheat grill/grill pan/broiler on
high. Coat chicken with 2
tablespoons olive oil and season generously with salt and pepper. Grill or broil until cooked through,
about 2-3 minutes per side, to an internal temperature of 170 degrees F.
4.) Combine pomegranate reduction with tarragon
and the ¼ cup olive oil; season to taste with salt and pepper.
5.) Spoon pomegranate vinaigrette over chicken
and sprinkle with almonds. Serve
with mashed sweet or regular potatoes and green beans.
Serves: 4