EAT YOUR VEGETABLES: Cooking and Running

Last time I wrote we were just starting our CSA year and now several weeks later, our season is over. Once again I'm saying its been awhile since I've posted, and again its not that I haven't been cooking. I continued to discover new ways to cook all those yummy veggies in my CSA box and my friends, family and especially my husband were quite happy. Don't get me wrong............I am happy as a lark in my kitchen and love sharing my food with others so what makes them happy also makes me happy. However I neglected to sit down and share pics with my followers. The main reason for this is the time I spend out pounding the pavement running and training for marathons. The past 18 weeks have been busy with a heavy training schedule for my 18th marathon so unfortunately I haven't taken the time to blog. So before I start training again for my next marathon, which by the way will be in ROME, ITALY, I thought I'd better share some thoughts, and yes a recipe with all of you.

After reading a runner blog the other day about the feeling one gets after finishing a run, I got to thinking about how my love for running and cooking are so very similar in some ways. At least they both make me feel GREAT. The feeling I get when I am done running is almost the same as when I am done cleaning up after a successful dinner party. Below are my top three things that come to mind after a successful run and yes, a successful dinner party...........I'd love to hear any feedback if you run or cook and how it makes you feel. Please comment below if you would like to share your top three things you feel after a run or maybe cooking for your family and friends.

1. The feeling of accomplishment. I DID IT!
2. The feeling of complete exhaustion after a great run and late night dinner party.
3. The feeling of happiness that I can still run marathons at age 50 and I am a dam good chef too.

The above picture is me at mile 24.5, the finish and of course me and my husband, my biggest fan (who is always there to support me no matter what). Unfortunately I missed my goal of 4 hrs by only 2 minutes which was heart breaking because it also meant I missed qualifying for Boston by only 2 minutes. Unlike most races or marathons, I usually think about improving my time slightly and running a PR, but this time it was different. I ran my last two marathons coming back from injuries, didn't feel 100% and therefore didn't finish strong. This year training went well with the exception of a minor setback, so I decided to run a safe and smart race. All I wanted to do was finish under 4 hours......... any minute or seconds below were an absolute BONUS. When I got to mile 20 and didn't see my husband I began to panic slightly because I ran out of my SHAKLEE PERFORMANCE which is my beverage of choice. I was still feeling good, but it was considerably warmer and I was out of my "stuff" so I did start drinking a bit more water on the course and I even had a glass of the Gatorade Finally at mile 23 I saw my Rob and we switched bottles and away I went, still feeling strong and hanging with Pete, our pacer. It wasn't until mile 25 that I started to lose him........and he continued to get a bit further away, my calves started to twitch the faster I tried to run to catch up, and I just couldn't hold on. It was a tearful finish because I knew I had barely missed my goal but sometimes no matter how hard you try.........you just can't get the legs to go faster. Although I've qualified for Boston several times, I have only made the trip there once to run it back in 2006. It was an amazing time with my brother but now I'm married and I want to go back with my husband.....and we're going to have the time of our lives in BOSTON when I re-qualify in my next marathon. Here is my bro and I after completing the Boston Marathon in 2006.

SO you may be wondering.......how abut a recipe Karen:-) Well what do many runners love to eat leading into races and before a long run. PASTA. Actually my husband, if I let him, would eat "noodles" every night. However I believe in a more well rounded diet so pasta at our house is more like once a week. Every year I make this pasta a couple times of year (or more) when the Sweet Corn is young and juicy so its best early in the Summer like June or July depending on weather and the corn harvest. This year it was incredibly sweet and juicy and each time I made this dish, we were in absolute corn and pasta heaven:-) This recipe is adapted from my ZUNI cafe cookbook. I've all ready told my husband we are going to visit ZUNI cafe when we go to California. YUM

PASTA WITH CORN, PANCETTA, BUTTER & SAGE

Once the first local sweet corn arrives in June (of if you're lucky and your CSA plants a second crop and you get young sweet corn into July) I will make this pasta in one for or another a few times during the summer. Sometimes I use prosciutto in lieu of pancetta. Sometimes no meat at all. Often I use a bit of cream at the end and of course because we love onion, I'll add some with the pancetta. If my husband liked peas, I may scatter an unmeasured amount in addition to the corn. A very pretty and equally delicious variation. Please however, don't use Olive Oil in place of butter. You'll find the flavor very disappointing.

Cook the pancetta, minced in a few tablespoons of butter in a 12-inch skillet over medium-low heat. Stir and scrape to make sure it cooks evenly. When the pancetta has browned slightly on the edges and is starting to sizzle, turn off the heat, add a few drops of water to cool the pan, and stir, than add another few tablespoons of butter, the sage, and a few grinds of black pepper. Swirl the pan, than leave the aromatic to infuse the melting butter

Drop the pasta in to 6 quarts of rapidly boiling water seasoned with a scat 2 tablespoons of salt (more if you are using kosher salt). Stir, and cook until the pasta is al dente.

Meanwhile, turn the heat under the skillet to medium, and add another 6 to 8 tablespoons of butter, sliced. Swirl the pan. When the butter is nearly melted, add 2 1/2 cups of freshly scraped corn kernels and their milky juice (5 to 10 small, young ears, depending on yield) Stir and cook until heated through. Taste for salt. If the corn seems dry, add a trickle of pasta water and some or all of the remaining butter, to taste. Reduce the heat to low.