What could be better than a reunion with my Bay area now
Madison friends who I have not seen in a decade in the days leading up to
running the Chicago Marathon? And who knew it would be like I was with them
just yesterday! Since we have seen each other they have given birth to two
beautiful children: Lucy-5, John-3. I arrived yesterday afternoon by bus from
Chicago (which was so lovely and relaxing) and we of course immediately made a
stop by the local Willy Street Co-op to make my 99% dish! It is showcased in one of my first blogs. We
had a relaxing and delicious evening with our vegan meal.
Today included some amazing local Madison food and fun!
Breakfast at the Iron Works café housed in the Goodman Community Center.
Amazing café that provides vocational and educational credit to high school
students from alternative schools in Madison to work in the kitchen and front
of the house. The experience was completely inspiring given my own aspirations to merge my passion for food and social justice!
Once Lucy was out of school (which she attends a spanish speaking public charter school, Nuestro Mundo-Our World) Karen, John, Lucy and I headed straight for the Old Fashioned for some carb loading on one of my absolute favorites (though Lucy would say they are HER fav): FRIED CHEESE CURDS, french fries (John's fav) and Onion Straws. Karen and I shared an amazing beer sampler of some of Wisconsin's finest! And wow were they amazing! The food coma was followed by a visit to the capital where I experienced my first version of Capital Angels. Definitely seen snow angels, but this was a first!
And so once Kelly got home from work, the kids completed their viewing of the Wizard of Oz and hit the sack, we proceeded to the kitchen at 8pm to make Roasted Butternut Squash soup, after all it is 42 degrees. And for this Miami girl it feels much colder. I even convinced them to put on the heat! A simple but comforting dish. Simply split open a butternut squash, sprinkle some olive oil, and roast on a pan at 400 for an hour or so. Puree it in a Vitamix or equivalent with vegetable broth and sautéd onion. Then transfer to a pot to simmer while adding ginger, all spice, cardamom, cinnamon and salt to taste. If you feel like something creamy you can add some sour cream or whipping cream but my vegan friends say it is just as tasty without! Couple it with a nice glass of Frogs Leap Zinfandel or Stags Leap Merlot and you are in for a treat! Especially if you are eating it in 40 degree weather.
Here's to hoping 40 degrees feels warmer to me Sunday morning when I attempt my 2nd marathon in Chicago. Until next time!
