Boston was Rad!

Boston was an awesome exprience. I loved everything about it except the last 10K of the marathon. The history of the city was fun to explore. I loved the subway and getting around for 15 bucks for the whole week.

I loved eating clam chowder and other fantastic seafood.

Spending time with our parents sans children was very enjoyable.

Going to the temple was a great break from the hustle and bustle of the city.

The actual marathon was a different experience. It was much harder than I expected and my legs did not love it. I went out too fast and the last 10K was brutal because of it. But even though while I was running it I had doubts I could actually finish it, I did finish (a little slower than I wanted) and now that it is all over, it was a great experience. What made it even better was getting back to our hotel and finding many text messages, emails and facebook posts with words of support and congrats from all our friends. We seriously have the greatest friends in the world. I love you guys! We can't wait to do it again and redeem ourselves nad maybe we can get some of you friends to join us. Start training now.

Better pictures will follow (probably) when I get them off my camera. These few are from Tom's phone, hence the poor quality.

A full race report will be posted soon at http://www.ourroadtoboston.blogspot.com/.

Now, I get to finish recovering for the Hurricane Half-marathon on Saturday.

Whole Wheat Apricot-Yogurt Bread

I had some opened canned apricots in my fridge that needed to be used up, so I decided to make apricot bread. I basically followed the recipe for Banana Bread in Betty Crocker, but used my canned apricots. The bread turned out pretty good. My kids loved it and wanted more so I decided to try to make it even better the next day.

This time, I used the banana bread recipe to get me started and then just had fun with it after that. I used defrosted frozen apricots without the added syrup. I tried to make it healthy by using whole wheat flour, very little oil and not a ton of sugar. I think it turned out great. It might have been a little bland so I am putting salt in the recipe even though I didn't use any. It could also have been bland because I am suffering some allergies something fierce.

Then I decided to enter it into a contest, so that is why I mention specific brand on some of the products. I have always wanted to enter a recipe contest and this was one that met the ingredient requirements, so I did it. Oh yea, and I didn't actually use any apricot preserves, but it sounded good and would give me one more sponsored ingredient so I put it in the recipe.

But anyway here is my recipe for

Whole Wheat Apricot-Yogurt Bread

• 2 cup(s) apricot, pureed

• 2 each Eggland's Best large white eggs
• 1 cup(s) sugar
• 1/4 cup(s) honey
• 1/4 cup(s) Smucker's Apricot Preserves
• 1/2 cup(s) plain yogurt
• 2 tablespoon(s) Crisco Pure Canola Oil
• 1.5 cup(s) Pillsbury Best All Purpose flour
• 1.5 cup(s) Whole wheat flour
• 1 tablespoon(s) baking powder
• 1/2 teaspoon(s) baking soda
• 1 teaspoon(s) nutmeg
• 1 teaspoon(s) vanilla
• 1 teaspoon(s) salt

1. Preheat oven to 350 degrees. Spray 4 small (4.5" x 2.5" x 2.5")loaf pans with no-stick cooking spray.
2. Puree defrosted frozen apricots, pitted and halved in a food processor until smooth.
3. In a large bowl, combine apricot puree, Eggland's Best large white eggs, sugar, honey, Smucker's Apricot Preserves, yogurt, Crisco Pure Canola Oil and vanilla. Mix with electric mixer until well blended. Set aside.
4. In a another large bowl, combine flours, baking powder, baking soda, nutmeg and salt. Whisk together. Make well in center of flour mixture.
5. Pour apricot mixture all at once into flour mixture. Stir just until combined.
6. Spoon batter into prepared pans. Bake at 350 degrees for 30-35 minute, until a toothpick inserted near center comes out clean.
7. Remove from oven. Cool on rack in pan for 10 minutes. Remove from pan. Cool completely on rack.
   

1 Week to D-Day

Can I tell you how excited I am for the Boston Marathon? I am way, super-duper, unbelievably, giddy excited!!

Only one more week and the day will be here.

I feel I have prepared for it with my training. I have put the miles in. My body is doing well. I have eaten entirely too much junk food, as evidenced by my recipe posts. I have the plane tickets, the hotel, the itinerary set, and even dinner reservation made.

We plan to do a lot more than just run a marathon while we are in Boston. The Boston temple, John Adams house, Freedom Trail, Legal Seafood, Durgin Park, Boston Commons, spending entirely too much money at the expo (i have my eye on an Adidas jacket), Elite milers race, we are packing a marathon plus into our week in Boston.

I can't believe that in less than a week, all the anticipation will be over. The race will be over and hopefully I will be happy with the results. I am going in with little expectations. I have been told by other Boston runners, to just have fun at your first one. I plan to, but I still hope I do well. I have trained enough and feel I am even a little faster than I was before St. George. But I don't know the course, I do know it is a slower one. And you just never know about that fickle weather in Boston.

But whatever happens, I am very excited and just will be happy to participate in such an event.

If anyone is interested in following Tom and I live during the race, you can. Click here and fill in the blanks with this info and you can receive free text messages or emails every 10K of the race and see how we are doing.

Tom: Bib number: 4280 Date of Birth: 01/11/1977
Elizabeth: Bib number: 15571 Date of Birth: 12/10/1978

Wish us luck.

Buttermilk Fried Chicken

A delicious twist on an American classic. This is great hot, for dinner or cold, for a picnic.

The recipe came from Bon Appetit. I love the addition of the curry powder. There was just a hint of it in the finished product. The original recipe served the fried chicken over a yummy, simple salad. I didn't make the salad this time, but I will next.

Buttermilk Fried Chicken
From Bon Appetit

1 1/2 cups buttermilk
3 tablespoons curry powder
3 3/4 teaspoons kosher salt, divided
1 1/2 teaspoons ground black pepper
12 pieces of chicken, drumsticks and thighs
1 1/2 cups all purpose flour
2 teaspoons chili powder

Mix buttermilk, curry powder, 3 teaspoons salt, and pepper in large bowl. Add chicken; turn to coat. Cover; chill at least 4 hours or overnight. Remove chicken from refrigerator. Line 2 baking sheets with paper towels. Mix flour, chili powder, and 3/4 teaspoon salt in shallow dish.

Add enough canola oil to 12-inch skillet to reach depth of 1/2 inch. Heat over medium-high heat to 375°F. Remove 6 chicken pieces from buttermilk mixture. Dip in flour mixture and turn to coat; shake off excess. Add chicken, skin side down, to skillet. Reduce heat to medium-low. Cover; cook until brown, about 12 minutes. Turn chicken over. Cook uncovered until cooked through, about 10 minutes for legs and thighs; transfer to paper towels. Repeat with remaining chicken.

The original recipe called for breasts as well, but I only had legs and thighs on hand (plus they are cheaper).

This chicken is full of flavor and just falls off the bone. Make sure you have big napkins handy. And it is great served with roasted cauliflower.

Roasted Cauliflower

Simple, yet divine (I really need a new descriptive word). Tom, who doesn't even like cauliflower, devoured this and even had seconds. Porter, who loves cauliflower, had thirds. My only regret, was I only made one head of the stuff. Next time, I will have to make more.

I added carrots to it because I had a few in the fridge. They added some fun color and texture.

Roasted Cauliflower
adapted from epicurious.com

1 head of cauliflower, cut into small florets
4 carrots, peeled and cut into two-inch pieces
2-4 T olive oil
2 t kosher salt
1 t black pepper

Combine all ingredients in large bowl and toss to coat. Place in single layer on rimmed cookie sheet and bake at 425 for 25-35 minutes until lightly browned and cooked through. Stir occasionally.