Episode 154: Part 1 of Our Conversation with Running Icon, Bart Yasso

RUN 

This week, we share the first part of our talk with Bart Yasso.  He is known as the Mayor of Running and Chief Running Officer at Runner’s World until his retirement in 2017.  He talks about his running adventures, inspirations, and career with us.  Thank you, Bart, for your “wit, wisdom, and insights!”

Find out more and connect with Bart Yasso here:

Facebook:  https://www.facebook.com/Bart-Yasso-118295040323/ 

Twitter:  https://twitter.com/bartyasso?lang=en 

Instagram:  https://www.instagram.com/bartyasso/ 

Website:  http://www.bartyasso.com 

EAT

This week, we got a bit of cooler weather here in Florida, so, Dana made soup.  But not just any soup.  It is a vegetarian version of a soup we are so fond of at The Columbia Restaurant.  The Spanish Bean Soup is one we had on the first episode of our show.  Theirs is delightful with Chorizo, Onion, Chickpeas, and warm spices.

We used our instant pot to create this version.  It makes approximately 8 servings.

Here is our recipe:

Ingredients:

White Potatoes Diced - 6 potatoes

Water - 8 Cups

Dry Garbanzo Beans - 1-lb Package

White Onion Diced - 1 whole onion

Diced Carrots - 4 whole

Diced Celery - 4 stalks

Diced Jalapeño  - 1 Whole

Minced Garlic - 6 Cloves

Smoked Paprika - 2 Tablespoons

Liquid Aminos - 4 Tablespoons

Chopped Fresh Kale - Half of a 16-ounce bag

Directions:

Combine all ingredients except kale in the instant pot.  Set the instant pot on high and cook for one hour.  Release valve and depressurize instant pot.  Add kale.  Turn back on low for 20 minutes.  Then divide equally among 8 bowls and enjoy.  Or divide among containers to store for the week for lunch or dinner.  

DRINK 

Monday, February 22nd, was National Margarita Day. So, we share our own Pineapple Jalapeños Margarita recipe to honor this day!  

Ingredients (Serves 2)

Silver Tequila - 2 ounces 

Cointreau -  1 ounce

Pineapple Juice - 2 ounces 

Lime Juice - 1 ounce

Sliced Fresh Jalapeños - 4 (2 are for muddling and 2 are for garnish)

Sliced Lime Wedges - 2 for garnish 

Jalapeño Simple Syrup (1 cup sugar, 1 cup water, 1 additional jalapeño halved from those listed above)

Directions

Make Jalapeño Simple Syrup prior to mixing drink by bringing 1 cup sugar and 1 cup water to a boil on high heat.  Remove from heat and add jalapeño.  Allow to steep in mixture for a few minutes before preparing remainder of ingredients.

Combine all the rest of the ingredients in a shaker with ice and 1 ounce of the Jalapeño Simple Syrup.  Shake for a few seconds and strain into two different glasses over ice.  Serve with lime wedge.

THAT’S A WRAP!

Here’s hoping you are off to a great year in 2021!

Bloody Mary Fans:  Don’t forget...Collin and Annie from Sunday’s Bloody Mary Mix are offering a special discount code to our Runcation Nation!  RED20 will get you 20% off your order on sundaysbloodymary.com.    Try it spicy or try the Vegan mix and let us know how you like it!  Thank you to Collin and Annie discount.  

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