Scrapple is a Pennsylvania Dutch concoction --- basically leftover pork scraps mixed with cornmeal and flour. Growing up in Lancaster County, Pennsylvania, mom made this occasionally for breakfast and we would smother the delicious strips in molasses. Things didn’t get any better than that. Of course I need to pass on the molasses these days, but I haven’t enjoyed scrapple in years, if not decades. Further, my wife and daughter are both vegetarians so at home I’m a ‘default vegetarian’ (of course I still eat meat because I am afraid of making a big miss steak…).
Kim treats me to a scrumptious omelet Sunday morning, so the routine has been to enjoy a hearty breakfast and then get my ten mile run about an hour after (the training schedule has had me run ten miles seven of the last eight Sundays). But Sunday runs have been nasty lately, between exhaustion from Saturday’s long haul and heat from the delayed start, so I took off at 7AM so I could really relish my scrapple.
A good plan. The run went well, benefitting from cooler temps and feeling a bit more on my game by virtue of not having run a marathon the previous day. And then I got to sit down to a wonderful scrapple feast…Happy Father’s Day, indeed! J
Another factor in this morning’s success was likely that I donned a fresh pair of sneakers. This ultra training is expensive stuff and even though I’m trying to get 400 miles out of every pair, it only took seven weeks to rack that mileage up for the latest pair. Below is a snapshot of the “old” pair, retired yesterday at the ripe old age of seven weeks, and the “new”, still vibrant with only ten miles underfoot:
The pair on the left was just as white seven weeks ago…
I figure the latest pair will be what I use in the Finger Lakes Fifty, as there should only be another forty miles of training over the next two weeks before game day. Hallelujah for that!
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