Race Day: Rain Rain & More Rain!

The forecast for rain has somehow totally brought down the stress level for some reason.  It's almost like I can just enjoy the race now.  And maybe the run won't be so incredibly hot!


But it's not just the race and I was reminded of that last night at our Team in Training Inspiration Dinner where 500 of us started the carbo load.  Lily Hubschman was the honored speaker.  Her father was the CEO of GECAS, GE's aircraft leasing business, where I worked in 2004.  I remembered Henry, he knew the airline industry, he was respected, and he had a very loving family.  And he suffered from Leukemia for 10 years, just passing away in February.  Lily is doing her first tri this year, Team in Training giving her the momentum to keep going.  I've raised over $2,800 this year, and I'm reminded why.  It was honestly a bit of a shock to see his picture up there and see his daughter so poised on stage.


On a lighter note...I laugh at all the gear required, and I don't even have the bike here.

The tested race day energy gels.  The morning will start with PB&J on wheat at home at 3:30 am.  Then a banana around 5 am at the swim start.  Then we'll move on to the Espresso to start the bike.  Then some Chocolate Cherry to carry me through the bike.  We'll have a burst of freshness as we hit 72nd street when the Green Apple hits the taste buds.

Ohhh, the swim start barge.

And my exit from the swim (it won't come soon enough).

My bike, where I left it, with a little note from the race organizers.  

Rocking the body marking.  I'm going to own that 35 on my calf.  And I'm going to do this race with a smile, all the way through the downpour, for Team in Training.  Of all 4 years this has been my favorite.  The NYC coaches are amazing, the people are great, and they've really pushed me.  


Oh, and I can change a flat, now, too.  Thanks go my TNTers!


Still an amateur, though, if you see the grease on my other leg (and all over my hands).


If you knew me in high school (especially during my track & field days)...you and I would never have thought I'd be doing this in 20 years.  Oh, what you can do when you put your mind to it!


Thank you to M, for being so incredibly patient over my 5 months of training and my early Saturdays.

Doughnuts Again: The Carrot Cake Doughnut

Carrot Cake Doughnut care of Doughnut Plant.  Back in my early July post, I vowed to try this doughnut when we came back.  Very enjoyable, with cream cheese in the doughnut to top it off.  It really is like a piece of cake almost.  I almost think I like the Oatmeal better, dare I say it?  Maybe I just need to give this one another try since carrot cake is one of my favorite things in the world.

M's favorite, the cinnamon bun, in the background

Gourmet Mayo?

My last Smorgasburg post for the week, I promise.  But I had to end with this.  Luxury mayo, really?  Yes, that is what Empire Mayonnaise says on their site.  I'm all for artisinal, gourmet, small batch.  But maybe it's gone too far.  Made with local eggs.  


Crazy flavors like Thai Chili and Lime Pickle. And sweet flavors, too. 


So maybe it does go well in egg salad.  But I'm going to put my foot down on this one.  I still really like Miracle Whip.  


It just makes me laugh.  And then think....what else can I turn into an artisinal product?  

Smorgasburg: Desserts

As I promised in my last post, there would be dessert at Smorgasburg.  M had one of the $6 ice cream sandwiches last week.  Yes, that's right, $6.  And The Good Batch sold out last week.  We went back for the Chocolate Hazelnut one.  It was just ok, not a ton of flavor.  I did like the thinner waffle type cookie, though.  But lets face it, who doesn't love ice cream in any form.

And because this seemed a little healthier, we decided we could have two desserts.  Chocolate covered frozen bananas, toppings optional, made to order.  When we approached the cart, they were out of bananas.  But someone was coming right back with more.  Well, this was certainly a crowd pleaser because there was a line 10 deep after we got ours.  


They mastered the chocolate.  It's thick and really sticks to the banana.  I was afraid it was going to all slide off after he pulled it out of the hot chocolate.  The bananas are care of former Pies n' Thighs baker, Cecile Dyer.

 Doesn't our dipper have a hipster look?  Seriously, you can't escape it.  If you can read it, a little more on the bananas.

Smorgasburg: Tasting Brooklyn

It started with the Shorty Tang noodles at noon.   M said we had to go to Smorgasburg, we just had to go.  He went earlier July when I went to Ellington.  He raved about all the good things to eat, the view of Manhattan, being near the water in Brooklyn.  I love a good view, and I love to eat.

Smorgasburg is a weekly food court and market in Williamsburg, land of the hipster.   Over 100 vendors took over a vacant lot, in an extension of the Brooklyn Flea Market.  The place was popping by 1 pm and if you don't get there before a certain point in the afternoon, what you want might be gone.  Things aren't cheap, but they certainly are tasty.


So the Shorty Tang noodles.  Cold sesame noodles mixed on the spot to order.  Shorty Tang was a real person in Chinatown (of Hwa Yuan restaurant).  Tang died years ago, but his recipe has been picked up and carried on. And it's available here.




Next we moved on to the main course.  M was going to get the raved-about chorizo sandwich.  I was pulled in by the Country Boys tacos.  They looked authentic.  This vendor has won a Vendy and usually sets up shop at the ball fields in Red Hook.  A chicken and pork taco with everything was soon handed over.  On corn tortillas.  This was what really sold me, and if you've seen my Austin post you know I can't say no.


Delicious.  So delish, M had one and we didn't get to the chorizo.  You can see a little of Manhattan from our shady lunch spot.

The whole thing is great.  Lots of seating and great people watching.  I loved the Charlotte- Hornets-trucker-hat wearing tattoed-to-the-hilt, skinny-jean-wearing guy pushing his Maclaren.  Who says you have to stop being a hipster when the kids come?  


We didn't stop with the main dishes, but I'll save dessert for tomorrow.  Let me rephrase that.  DessertS because we couldn't have just one.

Ice Cream Sandwich Crackdown

Yesterday, I was checking my food blogs and saw a quick story about buy one get one ice cream sandwiches at the Sweetery Truck, to promote something for Visa.  And the picture in Midtown Lunch looked like a Melt Bakery ice cream sandwich (see my May Post to learn about Melt Bakery).  So I even put a note on my calendar to remember to run out if I had time this afternoon.  


Well, well, well.  Apparently, they just USED the picture of K's Melt Bakery Ice Cream sandwiches.  So I was tasked to learn more, since they would recognize K.  I felt like I was on Dateline, getting to the bottom of this. 


K breaks left down 53rd, I continue on to the truck.

There are only 2 kinds.   These aren't the Melt wrappers.  This is the thing, Sweetery carries Melt products, so what is with this new sandwich?  


I ask are there always these kinds.   I ask where else can I get them.  She's evasive.  And honestly, I can't remember what exactly I asked now, but it was along these lines.  I'm not sure I'm Dateline material quite yet.

We open up the wrappers.  I think one is salted caramel ice cream, the other is chocolate.  Watching the waist and knowing I had a hard run later, I didn't need to eat the entire thing.  But the cookie was a little soft.  I was told it was undercooked.  And when you freeze undercooked cookies, there is more moisture in them so they end up icy.  And they were very buttery.  I'm depending on the expert here at this point.   But the moisture thing is something I need to remember when I make ice cream sandwiches at the beach in August.

So don't go to the Sweetery Truck for this deal.  Go straight to Melt Bakery at the Hester Street Fair or on the High Line.  And tell K I said hello!

Summer Equals Salad

Another trip to the Farmer's Market.  This time we actually talked to Keegan and Liam (of our favorite stand).  Keegan recognized M, as they've talked about being a "grower" versus a "farmer".  We talked about marketing the vegetables.  Not surprisingly, big piles draw people in.   They did share the secret behind their big beautiful radishes and carrots.  It's the soil.  Apparently it's quite rare and is only in 3 places in the country.  It's a black soil that's very light.  So the vegetables can grow very big, versus vegetables in dense, more compact soil.  


Our salad was great.  Just tossed with a little olive oil and white balsamic.  With a classic baguette from Eataly.  And some nice rose wine.

Friday: Hot Hot Hot

It's hot here.  That's how I'll sum it up.  I'm not sure I realized what 103 felt like, but that sun is brutal and there is just no escape if you are walking somewhere.  Even with all the free snacks and drinks at the office (yes, I am appreciative), sometimes you just want a change, or to get out.  So McDonald's smoothies all around.  I opted for the ice cream cone.  As basic as it gets, but very tasty.

Goal today:  Keep Cool

Double Rainbow

Happy Friday!  I forgot about this picture from last week.  It was a beautiful day and we were on our way home from the gym.  I noticed the Hudson looked a little rough from spin class, but our instructor had just commented on what a beautiful view it was with the sunset. So I didn't think much of the waves.  As soon as we were about to leave, it was a torrential down pour with rain pelting the side of the building.  


And then this double rainbow.  You need to look close.  The second is a little faint.  Right between the IAC building and the Jean Nouvel apartment building.  No, unfortunately, this is not where I live.  It makes me feel better when I think the people in there back right up to the female correctional facility (the brick building to the left).  See, it's not all that great.


What I wouldn't do for a nice down pour now.  Something to take away this humidity.  

Collin's Creamery

Ice Cream, can it get any more summer than this?  Our last stop before we all headed home was Collin's Creamery where they make their own ice cream.  My parents go nearly every weekend, I didn't want to miss the trip.  I'd like to think my decision making skills about things like dinner and ice cream flavors has gotten better as I've gotten older.  

Alas, I couldn't decide so ended up with a scoop of coconut chocolate chip and a scoop of peppermint.  Not your typical ice cream paring.  But, yum.

We all took our ice cream out to the picnic table and enjoyed the peace and quiet.  Yup, those are cornfields behind me.  The Ellington area is rural, what can I say?

I couldn't have been happier.