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Saturday, July 11, 2009

Day 13

Running:
Back to 6 miles...finally. It is amazing how quickly the body can forget how to run long distances but it is even more amazing how quickly the body can adapt back to running long distances. Found out exactly which muscle group the Fitflops were working yesterday: for the first half of my run, my hamstrings were so tight. I was praying for red lights just so I could stretch. Other than that, I am relieved to finally getting back into the domain of longer distances again. When I run the short runs, it just feels like a workout. But when I run the long distances, it feels more like an accomplishment, especially when I have a really good time (which, consequently, I did not today). Next time I run this 6 mile route, I am going to run it backwards and see if my time is any faster as the 2nd half seemed to be all uphill and thus, in reverse, the 1st half should be all downhill.

Recipe:
Tried to make a summer version of the Shabbat dinner. Ok. So even the best chefs have off days, right? I made frozen chicken fingers (for my picky eater who only likes frozen chicken fingers when in fact I make the yummiest real chicken fingers...recipe T.B.A.), spaghetti squash, steak w/ a Guinness brown sugar maranade, and pasta a la Olivia. The chicken fingers were chicken fingers, the squash was squash, and the steak was gross. The recipe called for flank steak but I knew it would just be me and Len eating it so I asked the butcher for a smaller substitute. Fast forward to lesson learned: cuts of meat are not that easily substitutable. So I am going to give the pasta recipe. It is called "a la Olivia" because it is the first home cooked food Maya's very picky best friend ate at my house and liked (frozen chicken fingers and bagel with cream cheese does not count).

Pasta A La Olivia:
Take a quart of cherry or grape tomatoes and cut each in half & squeeze out the seeds & remove the stems. Put them in square glass baking dish along with about 2 tbsp of olive oil, 3/4 teaspoon of salt, and 2 cloves of minced garlic. At this point, if your guests are a little more adventurous than Olivia, you can add chopped Kalimata Olives or mushrooms. Bake at 300F for about an hour, stirring every once in a while. If it looks like it is getting too dry, turn down the heat.

While the sauce is cooking, cook the pasta (1/3 a cup dry per person approx) in water as salty as the ocean. Rotini or fusilli works well for this sauce as it traps all the yummy tomato bits.

When the pasta is cooked, add the roasted tomatoes & drained pasta to your serving dish & mix well. At this point, add about 5 leaves of chopped fresh basil (unless Olivia is at your house, then don't add the basil) and mix well. At this point, you can either serve the hot pasta or cover and let sit. It tastes just as good at room temperature. Some people also like to put parmesan cheese on it when serving.

Reading:
The course work for my reading specialist course. I thought on-line courses were not supposed to be that much work! It is not hard work; actually quite simple. Just soooo much of it! I am wondering if my instructor worked for York U before working for OISE ;-)

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