Saturday, September 19, 2009
43 Days to NYC
So even though my strict summer running schedule is all but abandoned (except for my long runs of course) I am still managing to get out there at every possible opportunity, like running late at night two nights ago and running this afternoon while simultaneously cooking chicken soup, chopped liver, mashed potatoes, and autumn roasted veggies. I had a great run, especially now that it is cooling off. I love running in this weather. The air is cool enough that it is refreshing when you breathe it in making me feel like I can really expand my lungs which in turn makes me run faster and with more energy.
Back to the cooking: is it considered cooking if you give all the instructions and just taste and alter once in a while? Isn't that what head chefs & sous chefs do? After all, I was the one who has helped my nanny perfect my mother's chicken soup recipe. Except for at the end when I taste it and I am the only one who knows what to add to make it perfect: a sprinkling of chopped up celery greens the same way you would add parsley.
I also made the most delicious roasted veggies: two sweet potatoes (skin on and scrubbed), two zucchini, two yellow peppers, and one red onion all cut up into 2 inch cubes (roughly). Sprinkle in about 3 tbsp olive oil, a few sprigs on fresh rosemary, salt and pepper, and (the secret ingredient) 1/2 cup canned chopped tomatoes. Mix altogether and pour into a large glass baking dish. Bake at 415 for about 1-11/2 hours, mixing every once in a while. Mmmmmm.
Even better the next day with some leftover chicken chopped into it.