Monday, April 18, 2011

Fiesta Fandango and food

So, my Saturday was spent at the farmers' market, buying supplies for JUGBABES book & bottle club on Sunday - then hitting Whole Foods & HEB - then endlessly prepping food and cleaning - then running the Fiesta Fandango 2.6ish mile fun run.  This is a fun run in front of the Fiesta Flambeau night parade - with FANS (and guys chomping on turkey legs, shouting "run faster, honey!").  There were many costumes, and I took pics along the run.  Thanks to Ceci and Tom for the pics, too!

 Ceci - the undead super fotog!  Check out her inaugural Dia de los Muertos run at - it's going to be COOL!
 waiting to jump on the bus at the Japanese Tea Gardens
 Very squinty at the start
 runners and floats
 more runners - those are 'Chilean miners' - they also had gals with 'Chilean wife' and 'Chilean mistress' with them.  There were about 1,100 runners.
 Accidental picture along the run
 head of the horse along the run (the ms. pac man folks were behind the horse)
 lifeguards in REALLY short shorts
 running with los muertos and Laura (who was surprised by Ceci, taking pics!)
 near the finish
 Sadie, the good dog, at the finish.  She does a LOT of tricks, listens, and obeys.  I want one of those dogs.
 These guys dribbled a basketball the whole run
 My favorite - the running chickens
 These are the guys you have to be faster than
 yep, really
 some night parade pics as we awaited the return bus
The Frost Bank tower - in Fiesta colors. 
The next day, I hosted JUGBABES book & bottle club and made about 70% of my meal from ingredients from the Pearl Farmers' Market.  This was one of the faves-I credit my cooking less than the very fresh ingredients that were picked on Friday and transported fewer than 150 miles.  Thank you, local farmers!

Beet Salad

4 bunches fresh beets without stems (I used white, golden, and red beets)

2 T oil (I used walnut)

1 T lemon juice

2 T white wine vinegar

1 T honey

2 T Dijon mustard

1 t dried thyme

1/2 cup extra virgin olive oil

salt and pepper to taste

greens (I used arugula, belgian endive, and endive frisee-however that's spelled)

1 cup feta cheese

one red onion - sliced thin

~ 1 cup candided pecans

Heat oven to 450 degrees, coat beets lightly with 2 T oil and roast for ~45 minutes until tender. Allow to cool, then peel and dice (use gloves - they stain) - chill in fridge. Mix the lemon juice, vinegar, olive oil, honey, mustard and thyme (I shake in jar). pour dressing over greens, onions, and beets. Top with feta cheese and pecans.


No comments: