3 posts tagged “lexington”
About a year ago I began training to run my first marathon. I kept up with the training for about two months before giving up. The distance of 26.3 miles seemed much to daunting.
This summer, both Sadie and I have committed to running a 5K. We figure it's a manageable distance that nearly anyone can complete. Plus it's the next step in our quest for healthy, active lifestyles.
On Saturday we stopped by John's Run/Walk shop for personalized running shoe recommendations. On Sunday we picked up some more running gear at Dick's. We've decided on racing in the Midsummer Night's Run in August. As soon as registration opens we'll sign up just to lock us in even more.
We began our training regimen Saturday evening, and hope to adhere to a three day a week schedule. slowly building up our running time.
I'm glad we're doing this together, and think that if the first race goes well 5K racing can become "our sport." Something we travel to participate in, yearly events to stave off the monotony of workaday lives.
There are two new items on my food radar that I can't help raving about.
Last night Sadie and I tried the fare at the new Woodland Grill, chef Jonathan Lundy's latest venture, and left very satisfied. Per Lundy's style the dishes were standard menu fare with a Southern or Kentucky twist, but the real winner was dessert. The dessert menu is limited, but all of the choices looked fabulous. One stood out though: Refried Spalding's Doughnuts with Jonathan's Vanilla bean ice cream.
First things first: a Spalding's doughnut is perhaps one of the finest creations on Earth to begin with. They are not your typical doughnut, especially if you're familiar with the Krispy Kreme style. Rather a Spalding's doughnut is a misshapen lump of dough, deep-fried in soybean oil. They are crispy like a fritter and two of them will send you into a euphoric sugar high for hours.
So the dessert starts there. The doughnuts are then refried, and sliced in half bagel-style. A dollop of the handmade ice cream is placed on top and the entire thing is drizzled in caramel sauce. Yes, it's probably a few days worth of calories, but so worth it.
I also had my first Toddy coffee today. In 1964 Todd Simpson developed a method of cold-brewing coffee, that is now commonly referred to as the Toddy method. This method strips the coffee of a lot of the bitterness and acidity of traditional brewing methods. What you end up with is a concentrated coffee that hot or cold water is added to when ready to drink. I'm having my second iced Toddy as I write this, and can vouch that it is a very mild, but full-flavored coffee. A very pleasant drink.
