The line between opulent and ragged is stark. Today’s 20 mile run took me past million dollar homes and the milling homeless, all within the course of a few strides. The juxtaposed stand so strikingly close to one another as to make abundant fodder for the machinations of speculation. How does anyone arrive at either extreme of the socioeconomic spectrum? How does society permit such appalling disparities to exist? Why am I out here freezing my ass off and running all over hell and gone when I could be home (in my small but mostly comfortable house), making a humble CHILI tribute to Cajun gumbo?
I am disciplining myself to run a 50K race which will take place 6 weeks. The truth about long distance running is that the experience grants moments of sparkling opulence and periods of ragged misery. While the ‘opulence’ is rare when compared to the sizable portion of ragged misery, the process (yes, distance running is a process) awards a clarity that I am thankful for. Today I handed out money on my run. I will surely hand out more (I run every day [without fail]).
If anyone in interested in a nice 12 week 50K training program, I have developed this one. (Whenever possible, run in Merrell shoes, especially Mix Masters).
Monday- 2-3 miles
Tuesday- Speed work (400 or 800 or 1600 repeats)
Wednesday- 4-5 miles
Thursday- Hill repeats
Friday- 2-3 miles
Saturday- Long Slow Distance (12-22 miles)
Sunday- 5-8 Miles
1/3 C flour
¼ C cooking oil
1 T chili powder
½ t black pepper
½ t red pepper flakes
1/3 C diced jalapeno (deseeded)
1/3 C finely diced celery
¾ C diced white onion
1 can (14.5 oz) Mexican Style diced tomatoes
2 C chicken broth
½ C vegetable juice
13 oz smoked beef sausage (sliced)
½ lb boneless skinless chicken thighs, diced
½ lb king fish, diced
2 bay leaves
1 lb frozen, sliced okra
- Mix flour and oil together in a pot and fry them until the mixture develops a reddish color.
- Add seasonings, jalapenos, celery and onion.
- Fry for about 5 minutes.
- Add remaining ingredients and simmer for 45 minutes.
- Remove the bay leaves and serve over rice.
Spicy but very well balanced. Huge chunks of meat in a spicy roux is always a winner. I’d say that this chili has a lot going for it. Mrs. Chili365 countered by saying that it has a lot ‘gooing’ for it. She is put off by the slimy texture imparted by the okra. Sliminess aside, the chili gumbo was first class all the way. It remained true to its gumbo roots while maintaining the most appropriate in chili flair. The gumbo paired incredibly well with store bought shrimp po’ boy sandwiches and some cold blatz. The extra calories are a
reward necessary evil after a long run in the cold and a bait to ensnare more moments of clarity.