Days of reverse taper post marathon have left me with ample surplus energy and time to put toward the horses. A reverse taper is to say, leave yourself a few days off running or very light running and then ease back into your training at about the same rate as your two+/- week taper before your big event. Not only am I easing back into running to prevent injury and relish clutching another 26 point two, but I’m off school for the summer. I’ll drink to that!
Brewing homemade maple sweet sun tea – yep, the maple syrup is homemade, too.
A few friends and I sent the ponies through a cute jump course.
Loads of fun fo’ sho’!
We concluded with a little après-riding bonfire.
Ending the day with a visit from some additional friends, I baked up one of my favorites. I call it Vidalia Onion Encore. Living in Georgia for two years I learned three things: how to hang on the back of off the track racehorses in training for polo, how to race a 24 hour relay wearing a cheetah nose and tail, and how to caramelize the perfect Vidalia onion. The caramelized onions are so delish that family, friends, and guests will demand an encore.
Vidalia Onion Encore:
- 5-6 large Vidalia onions (for this recipe, please don’t substitute other onions; yick!)
- ¼ c coconut oil (or butter – we’re flexible)
- 1 t salt
- 2 t sugar
- 1 T balsamic vinegar
- 2 c crushed wheat Ritz crackers (or other similar cracker, gluten free if you please)
- 1 c parmesan cheese (or an asiago / romano blend)
Preheat oven to 350. Slice onions and place in large skillet with coconut oil to sauté on medium-high heat. Once they’ve started to brown, turn heat down to medium. Add salt and sugar; continue to cook until they start to turn translucent and most of the liquid is gone. Remove from heat and stir in balsamic. At this point, your onions are par-carmelized, they will finish in the oven. Stir in ½ c cheese. Stir the other ½ cup into the crushed crackers.
In a greased 9/13 pan layer half of the onions and sprinkle on a little less than half the crackers. Then layer on the rest of the onions and top with the remaining cracker mixture. Bake for about 20-25 min until the crackers are deep golden and the onions are bubbling at the side.
I serve this as a side for pasta, fish or bean burgers.
Enjoy getting your flavonoids on!