It’s un-officially the start of the summer season and, finally, the rain stopped for a few days in the greater DC area! The result of weeks of precipitation: So much greenery!
Over the long weekend I was able to take a trip outside the district to Sugarloaf Mountain. So great to trek up the rocky trails and embrace the great outdoors. Ken, Levi and I started at the base and hiked the blue and white trails for about six miles, stopping at both the East View and the peak to embrace the sites.
In other earthy updates, I’ve officially added grilled tofu to my weekly meal rotation. It’s so easy to make, and can be paired with a variety of sides. Including my recent discovery of homemade tzatziki-style dipping sauce!
The combination is not quite groundbreaking – in the literal sense as the Greeks have flavored dishes with yogurt based concoctions for ages, and health-nuts for at least a few years – nevertheless, it’s a notable realization in my book. I combined Greek yogurt, cilantro, chives, garlic powder and a pinch of salt for the dipping sauce. Super delicious, filling and flavorful. I’ve already started to use Greek yogurt as a baking substitute, but this was the first time I called on it’s tanginess for savory dishes. I’m finally realizing all the other uses for the yogurt – so many possibilities!
For workouts, I was able to get back on track for half marathon training this week with a few 4-5 mile runs and a longer 10 miler at just below a 9 minute pace. The Bristol half is just over a month away, and I’m hoping to get my time down a bit more before taking on the Rhode race. Looking forward to additional humid, morning training runs over the next few weeks!