Sunday, April 3, 2011
Running and Wedgies
Well this weekend I ran my first 10K race, in fact this was my first attempt at any organized sport. I never participated in sports when I was in school. The 10K was the Ukrop's Monument Ave. 10K run in Richmond VA. My oldest daughter, Lynn, originally decided to run the race and invited me to join her. I accepted and my youngest daughter, Ashlyn, decided she wanted to run as well. Ashlyn and Lynn finished in the times they expected, but I beat my personal best time by eight minutes. Lynn was the backbone of our team. She made hotel arrangements for us, made T-shirts for us, made sure we got the race packages and feed us after the race. Richmond is the home of VCU, who was in the NCAA Final Four, so after the race she went home and cooked for not just our family but several friends as well as we cheered VCU on. Unfortunately VCU didn't fair as well as we did in the race. Thanks Lynn for making this weekend such a fun time and for making me challenge myself by running farther and faster than I have before. I appreciate all of your efforts.
The wedgies have nothing to do with the running, but pertain to potatoes cut into 8 wedges. This recipe was inspired from a Spanish Tapas recipe. There is also a dipping sauce for them.
Potato Wedgies with Dip
3 pounds Potatoes, cut into 8 wedges (the long way, if you have larger potatoes you can cut into more than 8 pieces)
2 tbs olive oil
Salt and pepper to taste
1 or 2 cloves of garlic, peeled
pinch of salt
1/4 cup mayo, I used low fat
1/4 cup sour cream, I used low fat
Smoked paprika to taste
Preheat oven to 400 degrees. While oven is preheating cut potatoes into wedges and place in a bowl. Add olive oil and salt and pepper and stir to evenly coat the potatoes. Spread the potatoes out evenly on a cookie sheet and cook for about 25 minutes. They should be soft and brown spots will begin to appear. Remove when done and let cool.
While the potatoes are cooking you can make the dip. Mince the garlic and add salt to it. Mash the salt into the garlic until it forms a paste. Place mayo and sour cream in a bowl, then add the garlic paste to it. Mix in the smoked paprika, until you get the desired taste. Since smoked paprika seems to come in different strengths I suggest adding a teaspoon at a time and tasting until you get a flavor you like.
I sprinkled a little parsley on the potatoes so they looked good on the platter.