I love personal records for distance. I think they mean just as much or more than PR's for speed. I mean, you could potentially set a distance record every month if you so desired, not so for speed.
Today I set a personal record for distance on my bicycle.
Forty-five miles! I was so happy and proud of myself when I was done. The way out was so horrifically windy, that I was only doing about 10mph at times. My legs were still a little roached from lifting for legs and back on Thursday, despite a total rest day on Friday. Sustained winds were about 17mph, not to mention the gusts... But on the way home I was S.A.I.L.I.N.G!
Now for the Longest recipe name ever - and the recipe:
Pinto, Black, and Red Bean Salad with Grilled Corn & Avocado (adapted from Cooking Light Magazine June 2012)
1c. cherry tomatoes (halved)
1tsp salt, divided
3 ears of corn, shucked
1 med. white onion, 1/4in thick slices
1 jalapeno pepper
1T olive oil (I used canola)
1/3c. fresh cilantro, chopped
1/3c. lime juice
1 can pinto beans
1 can black beans
1 can kidney beans
2 avocados, peeled & diced
Preheat grill to medium high heat.
Place tomatoes in bowl with 1/2tsp salt. Let stand while preparing other ingredients.
Brush corn, onion, and jalapeno with oil. Grill corn 6 minutes on each side, onions and pepper 4 minutes on each side. Remove and let stand 5 minutes.
Cut kernels from corn cobs, coarsely chop onion and finely chop jalapeno (after removing seeds). Add grilled vegetables to the tomatoes. Add remaining 1/2tsp of salt and remaining ingredients except for the avocado. Fill serving bowls and top with avocado.
I presume that this dish will be even better tomorrow after the flavors get a chance to get to know one another. :)