This was it. My last BIG training weekend before the taper for Wildflower. And it ALMOST went perfectly.
On Friday after work I picked up my fancy new Rudy Project helmet, which I got an awesome deal on because they sponsor the tri club I’m in. It’s such a huge improvement on my last (junky, ugly, old) helmet.
Riding high on new gear, and with my aero bars newly attached to the bike, I headed out for my usual Saturday morning group ride. Pretty much right away, my seat started slipping, tipping slightly back with every bump I went over. 10 miles in, I decided to stop and see if I could tighten it, and thought I had, but a few minutes later it slipped even more. I decided to throw in the towel and call Mike for a ride to a bike shop (this may have been a slight overreaction on my part, but it was frustrating and I couldn’t seem to fix it myself).
Sitting by the side of the road waiting for him to pick me up, a guy from the group ride who had turned back early stopped and fixed the seat. It was an easy fix, but for some reason I couldn’t figure it out on my own. I called Mike and told him I actually didn’t need to be picked up, then rode home and finished the ride on the trainer, because I was worried something else would go wrong. Fortunately, after that, my transition run went really well.
Workout two of the weekend was much better. Aron figured out how to run to some great trails less than a mile from my house, so we had an awesome 2 hour run as the sun was coming up. Perfection.
I’ve become an extremely lazy weeknight cook and pretty much just stick to salads. This week I made two that we all adored:
1. Bulgur, lentils, kale, and avocado.
This one is super simple: boil 2 cups of water, pour over one cup of bulgur, and let stand while you prepare everything else.
Chop a head of curly kale and a clove of garlic. Mix the garlic with a tablespoon of olive oil and a pinch of salt and massage into the kale.
Cook 1 cup of French green lentils in a pot of boiling water for about 20 minutes (or until tender), then rinse and drain.
Drain the bulgur (if necessary) toss everything with the salt and 2-3 tbsp lemon juice (to taste), and top with diced avocado.
2. Marinated tofu, bean threads, lettuce, and jicama, carrots, herbs
This one is slightly more involved.
To make the tofu marinade: chop 2 cloves of garlic and 1 tbsp of garlic. Put in a blender with 3 tbsp soy sauce, 1 tbsp rice vinegar, and a pinch of sugar. Pour over 1 lb of extra firm tofu (diced), and let stand for 20 minutes. Soak 2 ounces bean threads in warm water.
Put 6 cups of mesclun mix in a large salad bowl and add 1/4 cup chopped cilantro and 3 tbsp chopped fresh basil. Add 1/3 cup each julienned carrot and jicama.
Saute the tofu in 1 tbsp of peanut oil until golden brown. Set aside. Drain and chop the bean threads into 1″ pieces, then add to the salad.
To make the dressing, combine 2 tbsp orange juice, 2 tsp honey, 2 tsp rice vinegar, 2 tsp sesame oil, and 2 tsp minced fresh ginger in a blender.
Add the tofu and dressing to the salad bowl and mix well. Top with a little diced avocado and sprinkle with sesame seeds.