Training: Swim(s)
As I have a bike ride and run planned for tomorrow, today was all about the ‘other’ leg of triathlon….the swim!
I started by hitting the local pool for a morning 2km swim.
Then, after a few hours babysitting our friend’s two children, I returned to nature’s pool…
If temperatures are low on race day, wetsuits may be allowed for the swim. After hearing great things about swimming with a wetsuit (buoyancy etc), but not wanting to purchase a new one (due to $$$), I asked around and found someone who wanted to sell theirs. They also kindly let me take it out for a swim to see whether I liked it!
My oh my – getting this thing on was quite the task! Particularly with Mr BBB “helpfully” giggling at my efforts…and capturing them on camera.
Still going….
Success!
With Mr BBB kayaking alongside me, I completed around 700m in the lake. I was worried that swimming in a wetsuit would be restrictive, but it was actually quite comfortable….not to mention the added buoyancy bonus! I think with a few extra wetsuit swims between now and race day, I might just get the hang of it (and getting the wetsuit on!).
Mystery Box
While it may have seemed like I spent most of the day in the water, I did actually get to spend a little time in the kitchen also.
Inspired by a Mystery Box ingredient…
Olives!
Did you know? The olive tree is the oldest cultivated tree in existence and can live for thousands of years. Olives are in a class of fruits called drupes (characterised by a large seed surrounded by fleshy meat) along with apricots, peaches, cherries and plums.
One of my all time favourite way to use olives is to make olive tapenade.
It takes less than 5 minutes to make, but lasts for weeks.
And, not only is it tasty, it is also super versatile.
Speaking of which, you will just have to check back tomorrow to see how I plan on using this tapenade.
I am most excited about it already!
Olive tapenade
- 2 cups pitted kalamata olives
- 1tbs capers
- 1 clove garlic, chopped
- 1-2 tbs olive oil
- 1/2 lemon, juiced
- Process olives, capers and garlic in a food processor until smooth.
- With the motor running slowly, add the oil in a slow continuous stream until well combined.
- Stir through lemon juice.
- Store in an airtight container in the fridge. Cover the surface with a little more olive oil to keep fresh.
What about you? Do you have any tips for getting a wetsuit with some sense of dignity? I used ‘plastic bags’ on my feet to help the wetsuit slide on, but pulling it up my legs was quite the effort!
Happy Baking :)
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Drooling at the Tapenade! I've never made that... should though! Yum.
ReplyDeleteI printed off a tapenade recipe to make yesterday... but I think I'm going to make yours instead now! Gotta love capers!
ReplyDeletemmm, I have some garlic that I need to use and this looks like the perfect way!
ReplyDeleteI've never tried to put on a wet suit, but I'm sure it's quite the task :)
I must say I am not an olive fan. Can't stand the stuff!
ReplyDeleteI just came accross your blog via Cotter Crunch - and I love it! Can't wait to try out some of your wonderful recipes!!!
ReplyDeleteOlives are the one thing I cannot eat! I guess its kind of like cilantro?
ReplyDeleteOMG, I know my husband would do the same thing! Haha. I'm not a competitive swimmer so I have never experienced a wetsuit. They must have been made for a reason, though! I'm sure you'll get the hang of it in no time! :)
ReplyDeleteI've never really tried swiming in a wet suit before. I did have to wear one when hubby and I went swimming with dolphins in the Bahamas. No tips for you, though. :(
ReplyDeleteHi Lisa,
ReplyDeleteToo funny about the wet suit. Kevin's a scuba diver so you'll have to ask him for tips when we meet up :-).
Libby
ohhh i love olive tapenade! It adds SO much flavor and is so good for you too!
ReplyDeleteHaha I've only ever tried putting on a wet suit once, and I had the exact same problem as you, so no advice here I'm afraid! :P
ReplyDeleteOlives are my absolute favorite! I just had some olive hummus today. That tapenade looks fantastic :)
ReplyDeleteWetsuits can be difficult!! When I used to surf a little, I remember putting on a bit of baby powder helped the wetsuit go on easier.
ReplyDeleteYour tapenade looks delicious, I LOVE tapenade. Especially with fish. Great photos.
Heidi xo
Baby oil on your legs/ankles and arms/wrists! Helps get the wetsuit off easier too.
ReplyDeletePlus once you get the hang of it they do get easier to get on, just be sure to keep your nails short so you don't pierce the suit!
I always put anchovies in my tapenade as well. Double the salty goodness!
ReplyDeleteHi,
ReplyDeleteI live in France and I am following your blog.
I love your blog, I am very interested in cooking and mountain biking!
I live in Antibes, in the south east part of the France, near Cannes. We make a lot of tapenade and I believe tapenade comes from our place.
I think the InTolerant Chef is right, to call if Tapenade you need to put anchois (or anchovies I don't know the english word) otherwise it is called Olive Cream, not tapenade (in our area sellers cannot use the word tapenade if there isn't at least 6% anchois).
I don't use lemon but some people use it. We use more garlic. It is commonly made with black olives but you can try with green ones (I prefer with green olives).
We use it very often on toast but you can use it for cooking too, it accomodates well with lamb or fish.
Cheers from France!
Do you race in that as well? I've never tried a wet-suit before. It seems that some races allow them and some don't so I just go with out.
ReplyDeleteWhat races you got planned this season?
I am so impressed with your training!! I'm so intimidated by the idea of a tri...even tho I'd love to do one.
ReplyDeleteI have never made tapenade before, but it looks so good and easy. Will definitely have to try making this soon.
ReplyDeleteha ha ha the wetsuit photos are hilarious, I am doing some major catch up reading on your blog and I gotta say, Lisa your a gun- your going to win! your traning and dedication is amazing!
ReplyDelete