It has become painfully (pardon the pun) obvious to me that at the moment, my ankles and knees are just not up to doing triathlons. I wish that this had occurred to me sooner. That I had stopped trying so that I could avoid re-injuring myself over and over, but sometimes I guess I’m slow (or maybe stubborn).
With this realization, I have re-embraced swimming. It was always my favorite of the three sports anyway. I had been swimming at the local community pool. For my occasional swims it made sense to be on a pay as you go $5 a swim type plan, but I never really enjoyed that pool. I hated swimming inside in the middle of summer and it seemed like the pool was always closed at times when I wanted to be swimming. Plus, I have never been a fan of community locker rooms.
A couple of months ago I finally took the plunge and joined a swim club that is just a half-mile from our house. For as often as I wanted to be swimming (3-4 times a week) the private club was just a few dollars more a month.
I cannot begin to describe just how much I love it. I mean, for one thing, they have an adult-only locker room with private showers. That alone is worth the few extra dollars a month. My favorite thing about the club, however, is that they have an outdoor pool that they keep heated to 80 degrees year round. It’s a funny experience to make a run from the heated indoors so that you can jump in the pool to warm up.
I’m usually a morning swimmer, but on occasion it is just impossible for me to get out of bed early for a swim. Yesterday was one of those days. Instead, I waited for my husband to get home (since we share a car) and then went for a late afternoon swim. Of course a late afternoon swim at this time of year in Seattle means the sun has gone down.
Surrounded by darkness, I hopped into the fog-covered pool. I put my headphones on and suddenly, even though I was sharing the pool with a swim team, I was transported to my own underwater space. Save for a few shadows, I was alone with my music and my thoughts.
Tired and hungry, it was eventually time to go. I came home to a house redolent with sage and garlic and was quite pleased to remember that I had left a pot of soup simmering on the stove. Simple yet delicious, it brought me back to reality and filled me up at the same time.
- 1 pound navy beans, picked through and rinsed (no need to soak)
- 8 cups water
- 1 onion, chopped
- 1 carrot, chopped
- 6-8 ounce salt pork
- 2 sprig fresh sage, wrapped in a cheesecloth sachet
- 1 clove garlic, minced
- 1 Parmesan cheese rind (optional)
- Combine all ingredients in a stockpot. Do not add salt as the salt pork will add a lot of saltiness to the soup. Bring to a boil then reduce heat to a simmer. Simmer uncovered for 3-4 hours or until beans are tender.
- Using tongs, remove and discard sage sachet and cheese rind. Move salt pork to a cutting board and cut the meaty portion of the piece into small pieces. Discard the fat. Add the meat back to the soup.
- Taste for seasoning and add salt and pepper if desired.