by Sam Tackeff | Jul 23, 2014 | Salads, Vegetables
You guys, it’s hot around here. It’s hard not to feel sluggish. And back when I was bragging a few weeks ago that the extra air conditioners didn’t raise the electric bill? Well, I lied. Or at least this month we ran them harder than ever. Today I woke up at 5:05 to make my way to November Project, and going back on my verbal with a coworker, promptly fell back asleep. The heat made me do it! I spent part of the day racked with guilt, and then got over it to go to my favorite class of the week – olympic lifting at my gym. We worked on snatch balances and power snatching. Snatches are my most dreaded lift – more reason to practice them! I’m always looking to bring power to the lift, execute an efficient bar path, and reduce my tendency of muscling up the weight, which *surprise, surprise* doesn’t work when you aim to lift heavier!
When it’s blazing hot outside, it’s doubly hot in my kitchen, so if anything is going to be cooked, it has to be quick! Here’s my dinner tonight.
Summer Scallop Salad
I’m always on the lookout for light summer salads with seafood of any kind. Some of my favorites are Greek salad with grilled shrimp, Niçoise salad with the addition of smoked fish, and this scallop salad, which is equally good with scallops, shrimp, mussels, or lobster.
Serves 2
scallops 9 or 10 large
olive oil
tomato 1 large
cucumber 1 medium
romaine lettuce a few cups per person
assorted antipasti (optional) olives, gigande beans, crisped prosciutto, corn, feta, roasted peppers are all good!
lemon 1
olive oil
chopped fresh herbs (a handful of dill, basil)
Season scallops with salt and pepper. Heat a few glugs olive oil in a large skillet until shimmering. Add scallops, and cook over high heat until browned on the bottom, about two to three minutes. While they are cooking, go ahead and slice up a cucumber, and cut a tomato into wedges. Turn the scallops and cook for another minute, then take out of the pan immediately to avoid overcooking them! I like arranging this salad on a plate. Layer the bottom with romaine lettuce, and sprinkle on fresh herbs. Add the cucumber and tomato. Add on any extra antipasti (tonight I went for kalamata olives and gigande beans from the Whole Foods Antipasti bar). Drizzle with olive oil, squeeze the lemon wedge over top, and season, if you’d like, with a little bit of extra salt and pepper.
Some reading:
Good coaches and trainers don’t let their athletes work irresponsibly through injury. Great post by Alyssa Royse on why she kicked an athlete out of her gym.
The Man Booker Long List has been released! I’m likely going to team up with some other voracious readers to work my way through the list this summer. Anyone else in?
Also:
I’m currently signed up for B.A.A. Half, and Newton Chilly Half. Should I add Hampton Rock Fest to the mix? (Home turf race!) Maybe Newburyport Half? Do I even like running??
by Sam Tackeff | Jul 22, 2014 | Fitness, Meat
A few weeks ago, I managed to snag one of the coveted (free!) spots at this month’s New Balance Girls Night Out! The last few events were sold out before I could get on the list, so as soon as this one was posted I acted quickly to get in on the action. The events, hosted by (Boston based!) New Balance are billed as a healthy alternative to a night out on the town, and I always love getting my sweat on with a group. This time around you could choose to head out for a run, take an Equinox class (on the roof!), or a hardcore Flywheel sweat session right in the middle of Copley.
When I arrived at the New Balance Experience store on Boylston, I realized there was a bit of a mix-up – the event confirmation email said 6:30, but the event actually started at 6! The Flywheel and Equinox classes were already booked up and started, but fortunately I was there for the run, which hadn’t yet gone on it’s way! (I’ve just started a half marathon training plan to work my way up to a decent – ie: non brutal – B.A.A. Half.) Tonight I skipped out on track workout to participate, but I made sure to choose the event closest to my goal workout!
The two folks leading the run were Joel (the experience store manager), and Kate*. We ended up just shy of a three mile loop down the Charles and around the Common, and interspersed were push ups, burpees, lunges, and other calisthenics that truthfully I wasn’t 100% up to after my race weekend. (This is a few miles less than I would have run with our office track workout today, but based on my fatigue after the first mile, that’s probably a-ok.)
After our run, we came back to the store where the party was happening – cocktails, hydration, mini burgers, and other delicious looking snacks. You could get custom t-shirts at a discount, and there were also cute swag bags, filled with a handy towel (which I needed, because I was sweaty!), some stickers, magnets, coupons, temporary tattoos, lip gloss, a usb stick with a running mix on it, and a little headband! I stuck around just long enough to say a very quick hello to some fellow bloggers, and then headed home to make dinner. I think the key to these events is going with friends – I’m so bad at making a game plan in advance, and then get totally overwhelmed and awkward trying to say hello to people without a wing-person! Yep, even if I know them.
On the table tonight: ground beef with cumin and garlic powder, pinto beans, and a Popeye-worthy amount of spinach. And a huge scoop of guacamole, as you do.
Which activity floats your boat? Running, an Equinox Bootcamp, or FlyWheel?
*A quick aside: tonight I was wearing my much-loved Glen Doherty Cup shirt (my kayak + running race I participated in a few weeks ago.) The event was part of the Cambridge Freedom Run, and in honor of Navy Seal Glen Doherty, who was killed in action in Benghazi. This was a particularly moving race to me, and I was truly humbled to be a part of it in his honor. It turns out that Kate, leading our run, is his sister, and it took everything in my power not to cry right there in the store. Just feeling thankful tonight for meeting her.
by Sam Tackeff | Jul 21, 2014 | Meat
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Yeesh, y’all. Another weekend passes by without a weekly meal plan. I swear, I have an excuse: my very first triathlon which took up most of my weekend! Race recap forthcoming! Fortunately, I have a list for emergency dinners that I’m always fond of here, and I’m always trying to add to it! Tonight’s dinner is filed under emergency quick and easy.
Pork chops + asparagus. Season boneless pork chops on both sides with salt, pepper, and garlic powder. You’ll likely want one or two per person. [We spilt three, just over a pound] In a large skillet, heat a few glugs of olive oil on medium high. Put the pork chops in the pan, and let them sit for 6 minutes without touching them. Resist the urge to fidget and touch them, they’ll be just fine without interference! After six minutes flip the chops, and move them to one side of the pan. Add in a large handful of cleaned asparagus (usually I trim the stalks in one fell swoop while the elastic band is still holding them together.) Cook the pork chops for another six minutes, while flipping the asparagus with tongs or a fork. Test the pork for doneness, then remove the chops from the pan to a plate. (Usually I like them just slightly under my preference, and I’ll let them rest for 5-10 minutes to reach full doneness.) While the chops rest, turn up the heat and cook the asparagus through, tossing gently. Serve as is, pure meat and veg, or round things out with a side of refried beans.
Here’s me crossing the finish line!
Recovery was a long nap yesterday afternoon, and a long walk today after work.
Here’s the best flower I encountered:
Happy Monday!
