It's our 5th Anniversary this month. As part of the celebration, we will post flashback episodes all month long to celebrate and say thank you. If it were not for you, our Runcation Nation community, we would not have had this show for the last five years, had some of the most amazing experiences, and created lasting friendships in this community.
Next up is an excellent interview with a friend of the show, Bart Yasso!
RUN
We share the first part of our talk with Bart Yasso this week. He is known as the Mayor of Running and Chief Running Officer at Runner’s World until his retirement in 2017. He talks about his running adventures, inspirations, and career with us. Thank you, Bart, for your “wit, wisdom, and insights!”
Find out more and connect with Bart Yasso here:
Facebook: https://www.facebook.com/Bart-Yasso-118295040323/
Twitter: https://twitter.com/bartyasso?lang=en
Instagram: https://www.instagram.com/bartyasso/
Website: http://www.bartyasso.com
EAT
This week, we got a bit of cooler weather here in Florida, so Dana made soup. But not just any soup. It is a vegetarian version of a soup we are fond of at The Columbia Restaurant. The Spanish Bean Soup is one we had on the first episode of our show. Theirs is delightful with Chorizo, Onion, Chickpeas, and warm spices.
We used our instant pot to create this version. It makes approximately eight servings.
Here is our recipe:
Ingredients:
White Potatoes Diced - 6 potatoes
Water - 8 Cups
Dry Garbanzo Beans - 1-lb Package
White Onion Diced - 1 whole onion
Diced Carrots - 4 whole
Diced Celery - 4 stalks
Diced Jalapeño - 1 Whole
Minced Garlic - 6 Cloves
Smoked Paprika - 2 Tablespoons
Liquid Aminos - 4 Tablespoons
Chopped Fresh Kale - Half of a 16-ounce bag
Directions:
Combine all ingredients except kale in the instant pot. Set the instant pot on high and cook for one hour. Release valve and depressurize instant pot. Add kale. Turn back on low for 20 minutes. Then divide equally among eight bowls and enjoy. Or divide among containers to store for the week for lunch or dinner.
DRINK
Monday, February 22nd, was National Margarita Day. So, we share our own Pineapple Jalapeños Margarita recipe to honor this day!
Ingredients (Serves 2)
Silver Tequila - 2 ounces
Cointreau - 1 ounce
Pineapple Juice - 2 ounces
Lime Juice - 1 ounce
Sliced Fresh Jalapeños - 4 (2 are for muddling and two are for garnish)
Sliced Lime Wedges - 2 for garnish
Jalapeño Simple Syrup (1 cup sugar, 1 cup water, one additional jalapeño halved from those listed above)
Directions
Make Jalapeño Simple Syrup before mixing drink by bringing 1 cup sugar and 1 cup water to a boil on high heat. Remove from heat and add jalapeño. Allow to steep in the mixture for a few minutes before preparing the remainder of the ingredients.
Combine all the rest of the ingredients in a shaker with ice and 1 ounce of the Jalapeño Simple Syrup. Shake for a few seconds and strain into two different glasses over ice. Serve with a lime wedge.
If you choose to indulge, please drink responsibly by having a designated driver or taking a rideshare service. Stay safe, Runcation Nation!
If you choose to indulge, please drink responsibly by having a designated driver or taking a rideshare service. Stay safe, Runcation Nation!
THAT’S A WRAP!
Here’s hoping you are off to a great year in 2021!
Bloody Mary Fans: Don’t forget...From Sunday’s Bloody Mary Mix, Collin and Annie are offering a unique discount code to our Runcation Nation! RED20 will get you 20% off your order on sundaysbloodymary.com. Try it spicy or try the Vegan mix and let us know how you like it! Thank you to Collin and Annie discount.
Thanks to all our patrons, we have been able to expand our studio and keep the show going over the last year. If you’d like some extra content, swag, and insider exclusives, check out patreon.com/runeatdrinkpodcast and become a patron of the show today!
Thank you for listening! We are looking forward to another great year of the podcast because of all your support! Don’t forget to follow us and tell us where to find you next on our website, Facebook, Instagram, and Twitter. Also, check out our store on the website and get some swag, thanks to Pure Creative Apparel. Thanks to PodcastMusic.com for providing the music for this episode, too!
5th Anniversary Flashback RED Episode 170: It’s Our 4th Podcast Anniversary!
5th Anniversary Flashback RED Episode 185: Lessons from Marko Cheseto, Grizzly Dogs Food Truck, and King Street Brewing in Anchorage
5th Anniversary Flashback RED Episode 164: Kathrine Switzer Fearless
5th Anniversary Flashback RED Episode162 Kathrine Switzer (Wish we could call this episode 261)
5th Anniversary Flashback Episode 156: Part 3 of Our Conversation with Running Icon, Bart Yasso
5th Anniversary Flashback Episode 155: Part 2 of Our Conversation with Running Icon, Bart Yasso
5th Anniversary Flashback RED Episode 110: Bringing RunDisney Home
5th Anniversary Flashback RED Episode 128: A Conversation with Chef Art Smith
5th Anniversary Flashback RED Episode #21 The Mebisode
5th Anniversary Flashback RED Episode #28: Local Beer Collabs & Lazy Wings at Nice Guys 5th Anniversary
RED Episode 214 Cheers to 5 Years!
5th Anniversary Flashback RED Quick Bite #73: A Chat with Marcos Valdes, Chef-Owner of Papi’s Mexican Restaurant and Bar
5th Anniversary Flashback RED Episode #121: A Conversation with Jeff Galloway About Summer Running & Dunedin Brewery
5th Anniversary Flashback RED Episode 4: Run Walk Run with Jeff Galloway
5th Anniversary Flashback: RED Episode 1: The Tampa Beer Run
RED Episode 213 Will Run For Virtually Live and a Flashback to Breakfast on the Beach
RED Episode# 212: Shamrock Marathon Weekend Chix on the Beach & Smartmouth Brewing Company with Will Run For Podcast Crew
RED EPISODE 211 Black Knight DONNA Mother’s Day 5K, Vale Food Co, and Wildcrafters Booze-Free Bar
RED EPISODE 210 Our ”Noisy” Interview with Race Announcer, Cancer Survivor, Runner, Inspiration, and Author, Fitz Koehler
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