Tuesday, August 10, 2010

And the number 5.

Today's run was brought to you by the letter V. For Vasen Street.

Like most people, I have many different types of music on my iPod, including one album by these three fabulous string players. It was very pleasant to listen to, and actually helped me be a little bit more playful on the second half of the run. Somewhere during mile four, I thought to myself, "Okay, I'm doing five miles. That's about one-fifth of a marathon. Could I do this five miles five times? I think so." Somehow five times 5.2 miles doesn't seem nearly as daunting as 26.2 miles.

I dunked my feet in a bucket of ice water after I finished stretching. I was chatting on the phone with my sister (she rules!), and making all kinds of "oh, freezing!" sound effects. Eventually I realized that I didn't have a towel nearby, so after I hung up I got to toddle through the house with wet, numb feet to the linen closet. Left ankle was still not so happy, so I've got it wrapped up for a bit in an elastic bandage. (FYI, left leg has suffered some nerve damage, so it has, shall we say, "special needs".)

Today was also brought to you by the letter Z. For zucchini!

Anyone who has ever planted zucchini before knows the the slightly fuzzy-prickly outside of a ripe young zucchini. See, if you don't get them while they're young, they turn into mutant monster gigantic zucchini that threaten to take over your neighborhood. The only solution is to foist them off on people; the zuc I broke into this evening came all the way from friends in Ventura.

Zucchini is mostly water and a cell wall, i.e. it doesn't have many calories. Half a cup provides but 13 or so, nearly all from carbohydrates. Like most vegetables, it provides Vitamins A and C in respectable amounts, along with some Potassium and Folate.

A great way to get your zucchini is in the form of tasty bread. I decided to try this recipe, because I wanted to use whole wheat flour. I substituted applesauce for the coconut oil and honey for half of the maple syrup. It baked up in one large and three small loaf pans, so I have some to wrap up and share with friends. What I like best about zucchini bread, especially the recipes with so much of the vegetable in them, is that they're so moist it's almost half-pudding, half-bread. I would totally add nuts (walnuts or pecans) to the recipe next time. I only left them out this time because I want to share with my nut-allergy friends, and only want them to die from deliciousness.

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