Perfunctory, get-‘er-done 10 miler because we have a full day of food adventures, a movie and packing up to hightail it back to Texas in a few weeks (Woop!). I had a gorgeous plum staring at me for the last few days begging to be used before it turned. But plums have to be eaten at the perfect moment. And this morning was that moment. I just baked up some bacon, grabbed some mixed greens and whipped up some Balsamic Pecan Pesto (balsamic vinegar, olive oil, pecans, salt – emulsified). Then I cut up the most perfect purple plum, laid it out on the plate, topping it all with some more pecans. Scarfed it all down and the day has begun.
Go run!
Mom, ultrarunner, four-time US 24 Hour National Team member, adventure athlete, food writer. Graduate of the Pro Cooking Program at the New School of Cooking, Los Angeles. Will run for food.
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