Running
The Wednesday before the race my wife gets hit by a virus. I make cioppino:
The next day I start to feel like one of the infected. Friday I'm running a fever. I won't run with a fever. Running with a cold, or a little congestion is fine, but a fever is a no go for me.
On Saturday we feel well enough to at least take advantage of our reservation at the Dream Inn in Santa Cruz.
I'm no longer running a fever and begin to think I can run the race and get my surf board medal.
That night we go out to eat with my brother, and my sister-in-law at Laili's:
I go with some lamb:
Other dishes included kabobs, fish, and salad:
Normally I am able to line up some sort of pre-race caffeine and breakfast at a local business. This time I just had the tea in my room plus a couple of granola bars.
Running I definitely felt the effects of my infection. The deep lung congestion, and coughing kept me from coming anywhere close to sub 9 minute miles.
Coming into the finish line:
2 hours, 4 minutes and 29 seconds, better than Monterey, but 10 minutes off my Modesto run.
Culinary
I decided to try making a pork terrine with a pork tenderloin center. I started with some pork shoulder that I had preground the previous day, and then ground 10 ounces of back fat I had from our Berkshire pig. All of this got pulsed through the food processor until relatively smooth. I say relatively because, not having made this before, I wasn't sure what smooth was. It was also a very thick mixture. The recipe called for slices of white bread, I just have my wild dough bread these days, so I used that instead, but how big to make the slices? The recipe also called for a ham garnish, but there was too much mousseline for it all to fit in the pan, so I passed on this option. Here is the processed mousseline:
It was very tasty!
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