Day 4 - I get a new running partner :o)

Let's just say that the weather here last night was really good, especially for the second week of November. In fact, it was so nice out that even Becky could not resist a nice little run. What a TREAT! Let me just say what a real trooper she was. It has been quite a while since she has gone for 4 miles, but she said that she wanted to do it last night and she did, with flying colors. We held a nice steady 10 min mile the whole time and just took a little break at the turn to tie shoes and get the HR down a touch. Give it another couple weeks and she will be turning tempo runs with me and Ben!!


Yesterdays numbers 4mi/42min/220bpm/155bpm/184.6lbs. Obviously there is something wrong with my HRM because I'd be in a coma if I had a 220 spike. I think that it is my Road ID dog tag that interferes with the transmitter, or all of the hair on my chest not giving a good connection until I'm all sweaty. Either way I'll continue to trouble shoot and see if I can get some better numbers.

12 miles into the week and I'm feeling that old familiar pain in the shins. Not shin splints, but the muscle behind the shin that gets a little over worked. This usually lasts a week or two until it catches up with the rest of my fitness.

Last nights meal tuned out pretty well, but the preparation was a bit of a disaster. We decided to try these Fish Cakes (like a crab cake) out of Everyday Foods, but as I started preparing them I realized that we did not have all of the ingredients. Never ones to give up halfway through a meal Becky and I pressed on and ended up with what were pretty tasty treats. Here is what we ended up with.

________________________________________________________

Tilapia Fish Cakes



Bake about 2lbs Tilapia fillets in the oven @ 400 deg for about 15 min seasoned with S/P and EVOO.

In a large bowl combine 2 Eggs, juice of 1 Lemon, 1 Lime, 1/4 cup Sour Cream, 2tbs dried Parsley Flakes, 3 tbs Horseradish.

Add cooked fish (dice it up in the bowl), and 1/2-1cup of coarse bread crumbs (ours made from crushed Stone Ground Wheat Thins - yummy).

Form mixture into cakes smaller tan a hockey puck but bigger than a bisket and dust with seasoned bread crumbs from the can.

Fry the cakes in a Med High heat pan containing EVOO and a little butter, 4-6 min a side until golden brown.

Sauce - 1/4 cup sour cream, 1 tbs horseradish, lime juice, S/P, grey poupon.

Serve with steamed Red Pepper slices over baby spinach.
__________________________________________________________

Like I said dinner turned out great and we were able to freeze a bunch of the cakes for easy snacks. Beware that this does take about an hour to make and the clean up is pretty significant.

Tonight we are going out to dinner with Becky's family to celebrate her upcoming 29th B-day! So there will be no menu tomorrow, but there will be a restaurant review!