Around mile 20 the legs feel like bricks and the will to continue running vanishes like cupcakes a preschool picnic. Desperation is all-consuming as good humor is so far distant as to not even register as a memory. In the parlance of the marathon runners, this is hitting THE WALL.
We have reached day 312 in the chili-a-day experiment. If one year were to equate to 26.2 miles, we’d squarely be shuffling along at mile 22.5. Time for deep motivation, a borrowed set of quadriceps, and a mug of flat root beer. Fizzle.
The running analogies are in abundance this evening (time to start ultra training). The following recipe runs in waves and it is laden with carbs (and chili).
2 lb frozen hash browns
¾ C diced green peppers
3 T dried diced onion
2 T chili powder
½ t cumin
8 oz cream cheese
½ C vegetable juice
¼ C butter
1 ¼ C mild salsa
1 C tiny cheese cubes
½ C sour cream
1 C shredded cheddar cheese
A bunch of crushed chili cheese fritos.
- Place wave 1 in a slow cooker.
- Mix wave 2 with an electric mixer and stir into the slow cooker.
- Cook on low for 8 hours.
- Mix wave 3 in a bowl and stir into the slow cooker.
- Cook on high for 30 minutes.
- Top with wave 4 and serve.
While many hashbrown slow cooker dishes trend creamy and greasy, tonight’s rendering clearly falls on the side of chili-rific. The spice level is fairly low, but the salsa base rings in some zesty cheer. While there is a substantial cheese presence in the slow cooker chili cheese potatoes, it is not so cheese-laden as to profoundly affect running performance. Eat up and get out there.