thenextmile

Many days, after a long day at work, well, actually, most days, the last thing I want to do when I get home is cook dinner.  Often times in the summer we do salad suppers, which requires little or no cooking, and fresh ingredients that can just be tossed together.  Tonight was one of those nights.

We had some cornbread leftover for the weekend, so I decided that I needed to come up with some unique way to  incorporate cornbread into salads.  After some thought, I figured I could cube it up, mix it with some chopped green onions, tomatoes, black beans, a little Munster cheese, and make a quick dressing.  This is what it looked like on my cutting board:

I made the dressing with some lime juice, a little olive oil, cilantro, honey, salt, cumin and one chipolte pepper with another tablespoon of adobe sauce.

Then I mixed it all up.

And now it’s all gone.    Easy, good, and pretty healthy.

As for the triathlon training, don’t even ask me how my quads are feeling today.  I rode just over 9 miles on the bike this morning, mostly up hill.  By the end, I actually had to get off my bike at the last hill and walk.  After the bike, I ran a mile and walked another mile.  Now I understand why they call the bike-run combo a brick, my legs sure as hell felt like bricks.  I have a lot of work to do on the bike before I feel comfortable.  The fact the roads by my house are super hilly doesn’t help my confidence factor all that much at this moment.

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