It is no secret at all that I love craft beer. When I’m out with friends, it’s not uncommon for someone to bring up craft beer, be it an new beer someone had or heard about, someone asking if I want a taste of his or her beer, or someone trying a new beer. I use the Untappd app to keep track of my beers I try and keep notes on how they are. I reference the app when I go to restaurants or the store to seek out new brews (and, the hoppier the better, FYI). So with all the craft beer in the news this week (you have noticed that, too, right?!?) I decided this week’s links would be about craft beer.
In the Florida legislature, there are bills to allow on-site sales for craft distillers. This has a chance of not passing or might be revised. But the bill I’m really hoping gets passed is allowing 64-ounce growlers. I have a 64-ounce growler and can’t get it filled in Florida, not even just halfway. 32-ounce and 128-ounce growlers are allowed. There is something in the history books as to why 64-ounce growlers aren’t OK (you don’t see 40-ounce beers sold in Florida for this reason). This Tampa Bay Times article from last year does a good job of explaining how and why Florida’s laws are the way they are.
Veishea is an annual celebration that showcases Iowa State to prospective students and the community. It also serves as an entertainment celebration for students and the community. It is one of the largest and longest-running student-led celebrations in the nation (if not the largest, as was the case when I was in college). Veishea is a word made up of the first letter of each of the colleges at the time of the celebration’s inception (Veterinary Medicine, Engineering, Industrial Science, Home Economics, Agriculture). To learn a little about the history of Veishea, here is something I wrote while covering the event in college: Veishea traditions span decades.
Ok, so back to the bracketology. First-round voting is through Thursday, and the cherry pie is up against some Kansas chicken wrap. The cherry pie is trailing, but barely, and we can’t have another Big 12 school beat us in the first round! So go here and vote, and if you find yourself in a college town, look at the bracket to see what else is worth a bite.
So the weather is (for the most part) pretty darn great in Florida right now. Trust me, I’m not bragging to my Northern readers, as summer is just around the corner here already. You will get your time soon enough, Northerners!
To take advantage of the weather, I’ve been trying to run, training for a 10k later this month. I know I’ll be able to run the 10k, but I’m not sure I will run it at the speed I would like. I felt much more ready for my 10k last spring. I just don’t seem to have the energy or even as much motivation (this is a first for me in running) and my “good” runs are happening less often. I’m enjoying running, so I”m not sure what’s up. However, the running app I use, MapMyRun, is giving me motivation with emails like the one above to keep moving! In addition to running, I’m working on a few things to make running better and get into the zone.
I’m looking to create the ultimate running playlist. I’m not talking Justin Beiber and Taylor Swift songs that are always on the radio. I’m looking for long-term, tried-and-true songs to get people moving, especially in the 10-15 years ago range. What songs get you moving?
I’m focusing more on what I’m eating, making sure I’m eating enough food in general and a good mix of food. I haven’t felt as hungry lately, but I think that is leading to a loss of energy. I have been eating the food from my farm, so I”m eating healthy, but I think it’s still not enough variety or calories some days, especially days for a big run. I’m having a post-run smoothie (so refreshing after a run and easy to digest and start muscle recovery and restore energy) but need to keep eating enough. What do you eat after a good workout or when you feel like you are in a slump?
This lentil salad caught my eye because it seems balanced, is served at room temperature and has contrasting flavors and texture, so I knew it would be a great post-run meal in a pita or lettuce, or a small snack. I added some three-seed bread for carbs and nutrients.
Rinse the lentils under the tap then put them in a small pan with the water, bring to the boil, then simmer gently until lentils are cooked (about 25 – 30 mins). They should be tender inside but still holding their shape.
Meanwhile, mince the garlic cloves & chop the onion very finely. Heat 2 tbsp of olive oil in a frying pan, add the onion & garlic and cook over a very low heat until well softened, about 10 – 12 minutes. Then remove from the heat.
Whisk together the lemon juice, 2 tbsp olive oil, cumin, cinnamon and nutmeg.
When lentils are tender, drain well, rinse under cold water then return to the pan.(Not on the heat). Turn the heat back on the garlic & onion pan, add the lemon dressing mixture and heat for about a minute. Pour this over the lentils and gently stir to make sure the lentils are well coated in the dressing.
Stir in parsley and season well with salt and black pepper. You can serve this salad warm or at room temperature. When you are ready to serve the salad sprinkle it with the pomegranate seeds, crumble over the feta and finish it off with a few more chopped herbs.