This morning I laced up my running shoes and headed out the door at about 7:45 with all the time in the world. I'm training for a road race and today was my last long run. It was, in fact, the longest I've ever run--7 miles. My point today was just to finish. So I took it real slow. And at the end of the run I actually felt great. Now of course, speed has its place. Most people running the Boilermaker next Sunday will be out there to finish as quickly as possible. Me? I just want to finish; so I'm not running for time but for the experience.
When it comes to food and sharing the pleasures of the table the same principle applies. I find that food is elevated from a biological necessity to the sacred when it is carefully considered, thoughtfully and healthfully prepared, and enjoyed slowly. When we live a largely Fast Food Nation existence, we lose the full experience of food and I'm convinced that not only our bodies but our souls suffer for it.
After the run (and a wonderful brunch of buttermilk pancakes, strawberries, and sausage--all local and organic) I set out to prepare a Raspberry Almond Lattice Tart that I spied in the latest Gourmet magazine. It took most of the day. I actually started it yesterday by preparing and chilling the pate brisee. It took another couple of hours to chill and blind bake the bottom crust, prepare the raspberry and almond fillings and complete the lattice crust. The kicker is that it needs to cool for three hours before I can even slice it. But that's okay--it will be well worth the wait.
After next week's race I plan to have my recovery meal at a dinner sponsored by the Slow Food Convivium of the Central Leatherstocking (CLS) district. Slow Food is an international organization that is concerned with preserving heritage foods and bringing people together around large tables resplendent with delicious, organic foods that are local. Groups, called Convivia, meet all across the country for meals that capture the taste of a place--if you read this blog or others like it, Slow Food is for you. For more information about the upcoming Slow Food dinner at Windhaven Farm, click here. Life is all too short. As Suzanne Slomin (convener of the CLS Slow Food Convivium) says, "Be slow."
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