I've made a couple of particularly delicious foods in the last week that I wanted to share, but there is absolutely no connection between the two. Believe me, I tried to find a tenuous link. One is a light, airy and sweet confection....and the other is pig's butt. Yeah.
The delicious dessert were classic meringues. Nothing over the top or amazing about them, but they never fail to impress me. Just powdered sugar and egg whites. What else tastes so incredible and involves only two ingredients? Oh, right. Nutella and spoon. That one's a classic too. Since this was post-race on Saturday, I recruited Tim for a lot of the mixing:
I, however, remained firmly in charge of dictating every step of the process, getting giddy about how amazing they were going to taste and claiming credit for the final product. So it was a team effort.
If you want to make them yourself, I used this recipe. It's a labor of love to make these. It takes a good 30 minutes to whip them up and then a few hours to bake, but it's so worth it.
Next up...yep, pig's butt. I thought Tim was just being all creative and coming up with rhymes like "yum, yum pig's bum" but apparently that's an actual saying? I've never heard of it. Anyway, last weekend I made a traditional Chinese dish called Char siu. It's basically a really sweet barbecued pork. I used this recipe to make it because I wanted it to be as authentic as possible.
Tim has been eating Char Siu Fan (pork and rice) for 20+ years in Hong Kong so I had to make it just right so it would taste the same. And it looks like we have a success! It was very fatty - just the way it is supposed to be - and the edges got a little crisped and caramelized exactly like I hoped. The only thing that took away from the authenticity is that my version wasn't bright red like in China. Since that is achieved by food coloring and doesn't affect the flavor, I didn't much mind.
I served it with jasmine rice and some stir fried bok choy cabbage to make him feel like we were in Hong Kong again.
My quads are still feeling really sore from Saturday's trail half, so this morning I just biked for 40 minutes and then did a quick and easy yoga video. I feel the exact same as I did before the workout but in my head it was "active recovery" and therefore did something good for my legs.
What is the best food you've cooked/baked/assembled lately?
No doubt about it - those meringues. So delicious. PLUS they had egg whites in them and were therefore pure protein.
What's your take on active recovery? Is is better just to take a rest day?
I personally like taking really easy days rather than days off completely, but I know sometimes I just need a day of nothing. Yesterday was a easy 3 mile walk outside with Tim, and that was perfect for me as a "rest day".