I swear, this wasn’t intentional.
Friday night: Pizza from Antico’s (yeah…not on the low-carbage plan) topped with prosciutto and spicy sopressata.
Saturday: Sole food intake: the Atlanta BBQ Festival. All pork, all day.
Sunday morning: Usual weekend breakfast of bacon, eggs, fruit.
Really, I have nothing against pigs that lead me to consume them so enthusiastically over the weekend. It just happened.
Our adventure-walk to Atlanta BBQ Fest started in the early afternoon. The festival was within strolling distance from our house, and as we departed around noon, it seemed like a no-brainer to fix some road sodas for the journey.
But we had slept in, had worked out, had not really had a real breakfast…so I decided to combine the smoothie concept with the daiquiri concept and make us cardboard cups full of blended frozen strawberries and rum.
I will say, in retrospect: that shit kicked my ass.
We got to the BBQ Fest and immediately started in on the dollar samples. The festival is an actual competition, and the competitors offer dixie cups of their entries for a buck a pop. After about fifteen of these, I was ready for a beer. And some ribs.
I’d heard good things about Williamson Brothers, but they’re OTP (outside the perimeter) and we don’t venture there very often. But after this box of deliciousness, I’d be willing to make the trip.
Cole slaw…counts as vegetables? Maybe?
The ribs melted off the bone without being overly fatty, and the flavor was in the meat – not totally dependent on the sauce. Yum.
Baby back rib score: four out of five. Although I had sucked down that ridiculous “daiquiri” and two (three?) beers, so….
…home we walked, and with a belly completely stuffed with roasted pork, I fell asleep. For the night. Literally: I only consumed frozen strawberries, rum, pork and beer that day. Although we resisted this:
Um, WAT….you chase the lemonade with the vodka? That is brilliant.
We went home and passed out. Totally full of slow-cooked pork, there was nothing more that the day could offer us.
Sunday was a little more balanced. It started out with our usual weekend breakfast of eggs, bacon, fruit.
(Still: the pork theme, though….)
And after digesting for a couple of hours, I headed out on a run. It was 1 PM and 85+ degrees. I loosely planned to make it five miles.
But…oddly enough, I felt good. And having missed my usual Saturday long run (because I was really sore from lifting on Thursday and Friday) I decided to go for something a little longer on this Sunday afternoon.
10 miles. Hilly as hell. High eighties, no water, no “fuel.” And although most of the run wasn’t super speedy (around 9:00 pace) I managed to crank out a couple of sub-8 miles at the end, which included some monster hills (um…some of the same hills I’ll face at the Atlanta Half in November).
I know I should be running more mileage right now. Especially with a goal half in November.
But I’ll take a relaxed 10 on a pork-dominated weekend.