atalkwithdeb

I almost talked myself out of this run the moment I realized it wasn’t a 4K… it was FOUR miles. 😭🏃🏽‍♀️

Two years ago on March 23, 2024, I ran my very first 5K with my cousin … only 10 weeks postpartum after having twins. I haven’t run since then.

Today, I showed up to the Northside Hospital Atlanta Women’s 4 Miler with ZERO training, faced every hill, fought through every doubt, and STILL finished all 4 miles. 🥹✨

Not fast. Not perfect. But FINISHED. Bev @ I crossed at the same time!

Motherhood changed my body… but today reminded me it never took away my strength. 💪🏽

Sometimes the biggest flex is simply proving to yourself that you still can.

Thanks cousin for the pics & videos I couldn’t catch!💪🏾


Track Club

Alright y’all… today we’re making authentic Southeast Asian sticky rice 🍚 ; and yes, I went and bought the real traditional tools for this.
This bamboo steamer set is called a huad, and the sticky rice container is called a kratip. This steaming method dates back centuries and comes straight from rural Southeast Asian culture where everything was crafted from natural materials like bamboo.
First things first…you have to clean your rice properly. I’m talking about 6–7 rinses until that water runs clear. This part is super important because it removes all that extra starch and keeps the rice from getting gummy.
Then into the bamboo steamer it goes. I did have to flip the rice halfway through so it could steam evenly; don’t skip that step.
Fun fact ➡️ Bamboo isn’t just for looks. Traditionally they stored sticky rice in bamboo containers because it naturally helps keep bugs away and keeps the rice fresh. Resourceful and smart.
Sticky rice is a staple in Southeast Asian culture; it’s perfect for soaking up sauces, spices, and all the good flavors… and honestly, it tastes amazing all by itself too.
And listen… it came out GOOD. Soft, fluffy, and ready for whatever dish is coming next.