I am a little overexcited today because I ran the local "Firecracker 4-Miler" first thing in the morning (aka 9:30am). I averaged 8:40 per mile, which is pretty good for me so I'm happy. I surged past someone right at the very end (I found out later he was 13 years old) and then relaxed and chugged water for the next several hours. I chugged water all day yesterday too, come to think of it. I read somewhere that mega-hydrating is helpful for race prep. Drink water until Nature calls to tell you that you have totally had enough.
My major project for this Fourth of July was to try a recipe from Bon Appetit's Summer Grilling 2012 issue. The recipe is Steak Skewers in Scallion Dipping Sauce, and may I say right off the bat that it tasted AMAZING. The recipe is from Zakary Pelaccio, who runs the restaurant Fatty 'Cue. The recipe seems right on Fatty 'Cue target because one of the main ingredients is fat. Then it all gets barbecued.
The idea for these skewers is to use a Malaysian grilling technique of building a "medium fire" that is kept low with minimal flare-ups. Also, use a LOT of fat so that the skewers get basted and succulent as they slowly cook. That's the idea anyway. Here's what really happened...
The meat gets marinated overnight in an amazing mixture of unsweetened coconut milk, lemongrass, ginger, garlic, fish sauce, lime juice, and more. Then you string it onto soaked skewers by alternating meat bits with fat bits. Very promising.
Turkey Shawarma). So good! So salty! So subtle! Even though the marinade contained a jalapeño, it was no big deal once grilled! (I subbed in the jaly instead of 4 Thai chiles). Note the purple-scallion dipping sauce, which is part 3 of the Bon Appetit recipe. Guess what--it called for fish sauce.