James,
This is your most interesting article yet! Ben and I will cook it for you!
Mmmmmmm

James T. Barker wrote:
> James T. Barker
> 816-835-9007
>  
> NYTImes
>  
> July 1, 2009, 9:00 am
> Cooking
> on the Run With Mark Bittman
> By
> Tara Parker-Pope AND Mark Bittman
> Your
> Marathon
> Coaching, tips and inspiration to get you race-ready.
> Deena
> Kastor is the fastest American woman marathoner, and she also happens to love
> to cook. Meanwhile, New York Times food writer and cookbook author Mark
> Bittman, a pace-setter in the kitchen in his own right, also is training for
> the New York City
> marathon this fall.
> She runs
> and cooks. He cooks and runs. That sounded to us like the makings of a great
> video and a great meal.
> Watch the
> video to see how Deena, Mark and Mark’s daughter Kate spent a recent
> morning on the run and in the kitchen. And then, check out Mark’s post
> below for more about the impromptu dish featured in the video (which I was
> lucky enough to sample, and it was simply delicious). Even if you’re not
> a runner or training for a race, you’ll love this dish.
> [Here’s
> the link to the article and video— http://well. blogs.nytimes. com/2009/
07/01/cooking- for-the-run- with-mark- bittman/? th&emc=th ]
> Tiny
> Eggplants, Farro, Poblanos, Chiles ,
> Shiitakes…and More
> By Mark Bittman
> When
> Deena, Kate and I returned from shopping, we had a couple of bags of nice
> stuff, and I still had no idea what I was going to do with them. I set farro
> to simmer and began roasting the poblanos and hot chiles together (in a
> toaster oven, which worked brilliantly) . The eggplants just seemed too good
to
> mix with anything else, so we trimmed and halved them, then sauteed them in
oil
> — that was all the treatment they got.
> Meanwhile,
> we trimmed, sliced and began stir-frying the shiitakes. By the time we got to
> that, the poblanos and chiles were ready to peel, so we did that and discarded
> the seeds, then cut them into strips and added them to the mushrooms. After
> they’d browned a bit, we tossed in lots of garlic and ginger.
> By then,
> the farro was ready, and we turned the whole thing into a kind of “fried
> farro,” tossing everything together with salt and pepper, a fair amount
> of cilantro, and lime. The eggplants were now perfectly soft — and we
> served them on the side of our “main” dish, sprinkling all with
> plenty of lime and cilantro.
> It was an
> amazing meal after an incredible run.
>  
>