I enjoyed the 21 km race although the weather was hot (considering that it's Autumn here in Central Italy! :) ). Moreover, from the 8th km until the finish line I had foot pain. Anyway, we ( Stefano and I ) thought the Grosseto's 21 km race as long run related to the Florence's Marathon training: in this perspective, this morning we ran it as training.
So I ran at an average pace of about 5 min./km.: my time taken was 01:46:07. After I had run the race I put ice on my injuried foot and now I feel a bit better
In the 1st photo I'm with the blue outfit. The 2nd photo shows the finish line.
In the 1st photo I'm with the blue outfit. The 2nd photo shows the finish line.
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| The finish line |
1/2 lb. phyllo pastry sheets
1/2 lb. walnuts, chopped fine (Be careful do not make them powder but small chunks)
3 tbsp sugar
1 tsp cinnamon
150 gr. butter or as in my case margarine, melted (but we didn't use it, we used olive oil)
¼ cup corn oil
For the syrup:
2 cups sugar
1 cup water
1 cinnamon stick
2 cloves
Peels of half a lemon
1 tbsp lemon juice
Then we followed the instructions posted on Katerina's blog:
The site mentioned shows a Greece's recipe. On the contrary, the ingredients which I've just written above are referred to orginal Turkish recipe of Baklava.
At the beginning, before we had mixed the walnuts with sugar and cinnamon until everything is incorporated, we added 2 tbsp honey too. We added honey when we made the syrup too.
At the beginning, before we had mixed the walnuts with sugar and cinnamon until everything is incorporated, we added 2 tbsp honey too. We added honey when we made the syrup too.
You can be sure that Baklava is useful as pre-race breakfast :) This morning I had had it before I ran the race and yesterday, the night before the race, I had a small piece of strudel (you can see it in the photo). Obviously, we made it.
I hope all you blogger friends will have a nice week!
12 comments:
I'll start my comment for what matters most: baclava :)
I am drooling, I want a piece, I will make some but only when my long runs reach 18mi, I am at 13mi (yes, 21km) only so I will have to wait, I guess.
And now for REALLY important stuff. Congrats on a good race. Sorry about your foot though. Hope it will stay fine for the rest of your training.
I am always envious of the post race food and loot you guys get. I swear, I will move to Italy. You would not mind one more immigrant, right? :-)
Have a great week, Giorgio.
Yum! Lots of good food at this race!
That's such a great time for a training run-race. I hope the sore foot is just a temporary thing.
Giorgio thanks for the shout out! The baklava looks terrific. Baklava just like many other sweets and food is primarilly Mediterranean. All nations inhabiting around Mediterranean Sea have their own variation of baklava including Greece. I have no idea from where are the origins of baklava but I do know that each country that makes it uses its own ingredients. Congrats on your race ad i hope my blog will continue to provide you with many useful information on good food.
Too bad about your foot hurting but it certainly didn't stop you from having a great race! And the food sounds delicious...
You're a rockstar for pushing through even though your foot hurted. Great job on the race Giorgio.
Sorry about the foot pain but I am glad you are feeling better. I love baking and will have fun trying the recipe you posted. Have a great week!
Why didn't you write about the "ear's juice" in that restaurant?
I cannot say "good job" because the injury wasted your performance. However you ran fast.
Vedo che le ricette........
Nice race Giorgio! I can only dream of 01:46 half marathons nowadays. I hope the foot is already feeling much better.
That was a great time Giorgio - and better still considering you hurt your leg! Well done.
I may have to try your recipe. I love baklava, especially when dripping with honey.
Congrats on a fast half - With foot problems. Imagine what you could have done if your foot didn't hurt, and cooler weather!
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