Monday, September 21, 2009

41 Days to NYC

Just about 17 amazing miles. And it felt great. And my pace was almost a full minute faster than last week when I did two miles less. How do ya like them apples! I am perfecting my cocktail of carbs and liquids when before and when running and am not at all worried about my caloric intake (for the next 6 weeks or so, anyways). Although I am still a little amazed I was able to run like that considering the meat-fest (part deux) from the night before.

So I so didn't feel like cooking but I also so didn't feel like more leftovers (and boy, were there leftovers) yet at the same time, I did not feel like eating greasy chinese food or pizza, my usual Sunday night don't feel like cooking thing. So I made us a frittata with the leftover potatoes, cauliflower and some green onions. So good. I even converted Len to become a lover of the idea of eggs for dinner (well...maybe not "lover" but definitely "liker"). I think the key to an excellent frittata, or omelette, for that matter, is the temperature of the pan. Pretty hot so that the eggs start cooking immediately and do not get stuck to the pan. At the same time, though, you need to keep the eggs moving so that the bottom doesn't burn. And as for those recipes that tell you to finish it in the oven? Forget it. Just put it on low and cover it with the lid from a pot. Done.

Umm...a page? I finally settled into the warm late summer sun in the backyard and about two seconds later, life started up again. C'est la vie. At least it is a good life.

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