This week we're running and eating our way through the week's news...
A Huntsville couple gave new meaning to the phrase "runaway bride" as they completed their wedding vows during a half marathon.
And... in case you missed it earlier this week, an Army Sgt. who had just returned from a 10-month deployment to Afghanistan surprised his wife by arriving home in time to greet her at the end of the San Antonio Rock 'n' Roll Marathon. (Veterans Day, indeed!)
More sweet treats...
The pumpkin french toast recipe from Eat, Play, Love had me drooling on my keyboard...
If you've ever been annoyed by Guy Fieri's backwards sun glasses, catch-phrases, and glorification of flavorless greasy-spoon food, the New York Times review of his new restaurant is for you.
Priceless quote (one of many):
Hey, did you try that blue drink, the one that glows like nuclear waste? The watermelon margarita? Any idea why it tastes like some combination of radiator fluid and formaldehyde?I was particularly insulted by Fieri's abuse of Rhode Island calamari... a dish near and dear to my New England-born heart.
Guy's response? He said the reviewer went into the restaurant with an agenda...
Speaking of writing about food...
Epicuriosities post about "why you should not become a food blogger" rang true.
Replace "food" with "running" and "free meals" with "free shoes" to get sound advice for what you can expect out of writing a running blog, too.
Feasting on Thanksgiving
I'm not sure how I feel about veggieducken - the vegetarian alternative to turducken. I am a fan of making sure vegetarian guests get to enjoy Thanksgiving dinner. I am not a fan of turkey (you could ditch the bird at my dinner, and I'd never miss it). So this should be a trend I'd support.
But WHY, for the love of Pete, DO WE INSIST ON GIVING MEAT NAMES TO VEGETARIAN DISHES?!?
If you've tried veggieducken, and it's awesome, and I'm totally wrong, please let me know!
Also, in the spirit of full disclosure, I'm not a fan of stuffing (or dressing, or whatever you call it). But Real Simple's mix-and-match stuffing recipes look too good to not try at least one. (Fig and pine nut, anyone?)
Quote of the week:
"If more of us valued food and cheer above hoarded gold, it would be a much merrier world."
Happy Friday, friends!