Crazy from the Heat

So I briefly mentioned over year ago that we were training for a 5K.  I'd like to say that after we ran/walked the 5K that March (which was great fun), we proceeded to keep hitting the road and have completed several more.  But, like most things, running quickly fell by the wayside - not to mention summer is really hot! - so once again, we became complete couch potatoes. 

So, last month, Dr. D said we need to lace up our running shoes once more and take another training course and run another 5K....on July 4th....in Mississippi.  When I realized that he wasn't kidding or drunk, I said "yes."  Maybe I was drunk.  Forget giving someone a kidney; agreeing to run a 5K with your partner in potentially 85 degree/100% humidity is love and commitment to your spouse, folks.

Anyhow, this time around it has actually been a little easier; well, until this week.  Up until now, weather has been pleasant and amazing.  But my 45-year-old knees and shins are screaming at me, and we have a training run with our group tonight in 89 degree weather.  They call this part "acclimating" to the hot weather we will experience in July.  Personally, I'm trying to figure a way to run/walk with a portable misting fan.  My pale self already knows it does not tolerate hot weather and sweating.  However, I promised myself that I wouldn't complain about the training.  I might be sorely tested the next few weeks, and, unfortunately, I can't breathe very well with tape over my mouth.

What is really shocking to me is that almost 1,000 people run this race.  Are there that many insane people in my state?  Then again, I take comfort in the fact that the majority of those people actually finish and don't have to go the hospital for heatstroke or dehydration.  So there's hope for me. 

Or maybe all the motivation I need to finish are these frozen bellini popsicles for post-race refreshment!  Yea, that'll keep my feet moving!

What you thought I would get through a post without mentioning booze?!.  Child please!  Here's the recipe:

http://www.finecooking.com/recipes/bellini-ice-pops.aspx

Keep cool!


"The miracle isn't that I finished. The miracle is that I had the courage to start."
-John Bingham, running speaker and writer

"Q" up for this cocktail mixer!

After Dr. D and I were lamenting the taste of the cheap tonic water from the local grocery store, I went on an internet search for suggestions for something better.  At first I considered the Sodastream and making our own.  But then, a comment made in a review directed me to a brand called Q tonic water.  I found some Q tonic at a Whole Foods on a trip during the holidays, and my go-to, after-work cocktail was forever transformed.  This libation is so smooth, not bitter.  It's simply the best tonic water I have found.  It took me a while to find it here in Jackson, but I finally did.  I also tried some also-rans in the meantime but they weren't as good. (Fever Tree is okay, but almost too smooth; not enough bite).

Q also makes other waters/mixers.  Their ginger ale is what a Pimm's Cup has been searching for it's whole life.  Although it's termed "ginger ale," it's strong enough to compare to an actual ginger beer.  It kicks Canada Dry's ass! 

If you love your gin or vodka tonics like I do, find Q tonic.  It's worth it! Note, however, that it's definitely priced for your really close friends!  $9 for a 4 pk!  Again....so worth it.

http://www.qtonic.com/index.html


"I never drink anything stronger than gin before breakfast." - W.C. Fields

Grab your shaker....I'm back!

After neglecting this blog to work on the tailgating blog for a split second, life got in the way again.  Two cancer diagnoses for two close family members - it's been a hectic few months.  But everyone is progressing well with treatment, and life is looking up!  Which is all the more reason to pull out the ole cocktail shaker and mix up some summer libations!  Stay tuned!

New Blog - Check It Out!

Sorry I've been MIA this summer but we've been busy with the family drama fallout.  Plus, I decided to focus my efforts on another blog that is tailored to one of my other interests - Tailgating!  Please check me out and give me a follow on  http://www.tailgatesandtoddys.blogspot.com/

Since it's football season, I will be devoting the majority of my free time over there, so this blog may languish a bit.  So to my loyal tiny band of followers, I appreciate your giving it a look-see and your patience.

K

Drink (not cocktail) of the week: Sangria Blanco

I actually learned a lesson from this week's entry - that technically a cocktail should be a drink with at least three ingredients and that one ingredient should be a spirit, one should be sugary/sweet, and one should be sour/bitter.  Obviously, almost all mixed drinks now are called cocktails, but hey, the more you know, right?  The reason I questioned the true definition of "cocktail" is because I did not consider sangria to be a cocktail.  And it's not.  It's actually a wine punch....with a punch!

Sangria consists of wine, brandy, chopped fruits, and a sweetener.  Traditionally, its made with red wine.  This is how it earned its name; it's color resembles blood and the Spanish word for blood is "sangre."  However, the hellaciously hot days of summer are upon us in the South, so my favorite way to make it more bearable is a white wine sangria or "Sangria Blanco."  There are an infinite number of ways to concoct this refreshing libation.  Some recipes can be quite loaded alcohol-wise, but personally, I feel that defeats the purpose of the beverage.  Below is my favorite recipe that I use at home, which is based on a Sangria Blanco recipe by Emeril Lagasse.*  It yields 10-12 servings.

Ingredients:

2 (750-ml) bottles white (preferably) Spanish wine, such as Albarino (Galacia), Viura (Rioja).  You can also use Pinot grigio, or Sauvignon Blanc **
1/2 cup  brandy
1/4 cup orange liqueur
1 orange, juiced
1/2 cup superfine sugar
1/2 cup sliced fresh strawberries
1/2 orange, halved and thinly sliced
1/2 lemon, halved and thinly sliced
1 (10-ounce) bottle club soda, chilled

Directions:

Combine wine, brandy, orange liqueur, orange juice, and sugar in a large pitcher or bowl and stir until the sugar has dissolved. Add the fruit and stir well to combine. Cover and refrigerate until well chilled.  Stir in the club soda and serve the sangria in large wine glasses, over ice if desired.

For a party, I like to make a double batch, put it in a large beverage dispenser, minus the club soda, and then let my guests add the club soda to their individual drinks over ice, rather than adding the club soda to the punch beforehand.

(Picture courtesy of Food Network)

* Emeril's recipe calls for plums & peaches to be cut up as well.  I personally leave them out.  I just find that three fruits are plenty, five just gets cumbersome in a glass.  But its a personal preference as to your favorite fruit.  You can do pears or apples as well.  That makes a nice fall season sangria; maybe add a little spice such as nutmeg or cinnamon.

**  Overly oaky (Chardonnay) or sweet (Reislings) white wines don't work well with this recipe.  It overpowers the flavor of the punch.  I have used inexpensive Pinot Grigio such as Cavit, and a light California Sauvignon Blanc such as Line 39 - both worked fine.

Next time you invite a couple of friends over for a BBQ, leave the frosty beers in the fridge and impress them with this refreshing and tasty concoction.  I made this recipe for a Cinco de Mayo bash last year and there was none left, even though we also had beer, wine, and margaritas.  It's a party pleaser, for sure!

Now, if you are thinking, "Wow girl, that sounds delicious, but with all this heat & humidity, I don't even have the energy to mix this up," don't fret!  There's a restaurant in the Jackson, MS area that has amazing sangria - Babalu Taco & Tapas.  In fact, one of the reasons I rushed over there when it first opened was due to the fact that I saw it had a red & white sangria on its drinks menu, either by the glass or pitcher.  And their Sangria Blanco is always fantastic!  Check it out! 

Salud!