{"id":4025,"date":"2009-08-03T15:23:40","date_gmt":"2009-08-03T19:23:40","guid":{"rendered":"https:\/\/www.nomeatathlete.com\/?p=4025"},"modified":"2021-02-11T16:50:43","modified_gmt":"2021-02-11T21:50:43","slug":"eggplant-parmigiana","status":"publish","type":"post","link":"https:\/\/www.nomeatathlete.com\/eggplant-parmigiana\/","title":{"rendered":"20 Bonk-free Miles, Classic Eggplant Parm, and More Fun with Video"},"content":{"rendered":"

\"CalvesWell, I’m sitting here typing in my Recovery Socks<\/a> after an injury-free, bonk-free 20-mile run!  20-mile runs always seem special, probably because I’ve only done a handful of them in my life.  Usually every training program incorporates one or two, but I can think of at least three times when I got hurt before the 20-miler and never did it.  So including the five marathons, I can probably still count on my fingers the number of 20-mile runs I’ve done.<\/p>\n

It took me 2:39:40, a 7:59 pace, just barely faster than the prescribed 8:00 pace.  I actually started out with a bunch of 7:30’s and 7:45’s, but three drink stops at the car for two minutes each pretty much erased those.  I had minor issues with blisters, but changing my socks after 15 miles—I’ve never done this before—provided a lot of relief.<\/p>\n

After my awful 18-miler, then a week off because of blisters and a few subpar runs since, my psyche really need a run like this one.  Still, Boston pace is 45 seconds faster per mile, and I was pretty tired at the end of this one, so there’s work left to do in the nine remaining weeks until Wineglass<\/a>.  But if it were easy, everyone would do it. \ud83d\ude42<\/p>\n

Classic Eggplant Parmigiana<\/h2>\n

\"ClassicThe most recent Fine Cooking has an interesting feature.  Two recipes—the classic eggplant parmesan<\/a>, and an updated one made by rolling a bunch of stuff up in zucchini strips.  I’ve learned my lesson about trying to roll stuff up in the kitchen, so I opted for the former.<\/p>\n

Before making this, Erin and I had pretty much come to the conclusion that we aren’t big eggplant fans.  The texture is just so spongy and gross!  And the skin is impossible to chew.  But we decided to make it nonetheless, for a multitude of reasons, including but not limited to:<\/p>\n