Want some pictures? Of course you do! I must stress that going to the infield means you’re camping. And every year, there is always some broad or two in the bathroom putting on a full face of makeup and straightening her hair. This year was no exception.
That’s me on the right and I was attempting to do jazz hands. Because that’s what you do when you’ve had 4 beers before noon and are making fun of people. Which I’m REALLY good at.
This is our friend Quinlan. He’s drinking a pickle martini, because why not? This was also before noon (of course).
And this video, this is of Jane. She stays about 3 campsites away from ours, and is entertaining as all get out. Jane is the epitome of what goes on in the infield. Don’t believe me?
Jane, um, “appropriated” a Rascal (one of dem dare fancy wheelchairs) and was dead set on getting our friend Erica to sit on her lap. Her method was to ram the damn thing into Erica, which is why Erica is now limping around and unable to wear shoes to work this week. I can only imagine the conversation Erica had with her boss as to why she’s wearing flip flops with dress pants. You can’t make this stuff up.
I always have a really great time, but I’m always supremely pleased to get home because frankly, there is only so much beer and pig I can ingest. My stomach and brain beg for a break.
So! Now begins the Great Detox of 2011, which I hold every year for the week following this race. When I go all detoxy, I tend to unknowingly gravitate towards Asian food. It’s fresh, refreshing, not particularly unhealthy for you unless you’re ordering take-out Chinese from around the corner; and it tastes good. Namely, it satisfies my taste buds. So yesterday morning, I woke up and began my detoxing by reaching for Terry Walters’ Clean Food. I wanted something hearty to satisfy me after my grueling workout but it needed to be light enough to not make me feel heavy. I adapted her Autumn Harvest Soup slightly, then ate two bowls. It is absolutely what I needed, and very tasty.
Asian-inspired white bean and collard green soup
- 4 dried shiitake mushrooms
- 6 cups water
- Olive oil
- 1 onion, diced
- 3 garlic cloves, roughly chopped (or not – I kind of like having larger chunks for this recipe)
- 1 inch piece of fresh ginger, peeled and diced up, enough to make 1 tablespoon
- 3 carrots, peeled and diced
- 4 big handfuls of collard greens (kale works too)
- 1 can of white beans (Great Northern beans or cannellini work), drained and rinsed
- ¼ cup of mirin
- 1/8 cup (or more, to taste) of tamari soy sauce
- Couple of dashes (or more, to taste) red wine vinegar
- Sesame oil
- Black pepper
1. Put the water in a pot with the mushrooms and bring to a boil. Reduce heat to a simmer and let it go for 15 minutes. Turn the heat off, remove the mushrooms, chop them up (discard stem if you wish) and return to the pot.
2. In the meantime, in a larger pot over medium heat, sauté the onion, garlic, and ginger in a drizzle of olive oil for a few minutes. You don’t want the garlic or onion to burn, so stir often and keep an eye on the heat (reduce heat if necessary). Add the carrots, stir and sauté for 5 to 10 minutes until the carrots become slightly softer. Add the greens, white beans, mirin; continue to sauté and stir occasionally for 2 to 3 minutes (be careful not to break up the beans while you stir). Add the broth with mushrooms, the tamari, the vinegar and simmer for 5 minutes or so. Taste at this point; if it seems a bit flat, add a dash more of vinegar and tamari until it’s savory enough for you and is no longer flat (it should “sing”). Add a dash or so of sesame oil, a couple pinches of black pepper; stir, and it’s ready.
The sesame oil I use is infused with hot chilis, and I like that extra kick in my soup. If you only have regular sesame oil, that’s fine; just drop a couple of pinches of red pepper flakes to the pot when you add the broth. Also, you shouldn't need salt as the tamari should add enough savoriness to the dish, but feel free to add some if you want - just be careful not to go overboard with it.