The biggest problem with dating an ultra-runner is how unimpressive your small, daily achievements seem in comparison. My boyfriend, Shannon, ran 8 ultra-marathons (marathons longer than 26.2 miles) in 2012, bringing his race and training mileage to around 3500 miles in just one calendar year. 3500 miles- the distance from New York to Los Angeles, on foot.
I’m still in a great deal of denial about the whole thing.
One of the perks of dating an ultra-runner, however, is that you get to cheer them on in some truly amazing places. This past January, we traveled to Hawaii so he could compete in one of the hardest ultra-marathons in the world; The H.U.R.T. 100 Mile Endurance Run.
“Compete” is actually the wrong word. Most 100 mile races are so challenging that the runners try to concentrate more on finishing than finishing first. I learned a lot on this trip while listening to racers tell stories about how desperately they wanted to quit mid-race but reached deep within themselves and found the emotional and physical fortitude to continue on.
But wait a minute. Back to me.
My house has been overrun with hungry kids lately (and I like it that way). I don’t mind it at all but there better be something coming out of the oven at all times. Can you imagine the look on a gaggle of teen’s faces when you pull out a tray of freshly baked doughnuts? Yep, it’s as priceless as you can imagine.
It’s rhubarb season. I took me a while but I have discovered rhubarb. And what I have discovered is that I like them. I like them in a crisp, in a buckle, in a muffin, stewed with other fruit, and in a pie. The word rhubarb was a turn off for me. I don’t know why. I just had a visceral aversion to it.
It's well known that paprika is the famous spice of Hungary. What I think most people don't realize is that the red powder is made from ripened peppers also called paprika. The word paprika means pepper in Hungarian, and I don't mean peppercorns, but rather the fruit or vegetable, depending on how you look at it. Hungarian sweet peppers are typically pale yellow to pale green in color when they are fresh. They can be eaten raw or cooked into many recipes. But when they ripen to bright red, they are dried and ground into the fine red powder known as paprika or what I like to call Hungarian gold.
This is great for a Mother's Day morning breakfast because you can throw it together the night before. I make two or three pans for big brunch parties.