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October 24, 2011

Oh hey, guys. I promise I don’t mean to neglect the blog… again.

This time I’ve been genuinely busy.

This weekend I was busy with things such as beer tastings– where my “notes” are illustrations that don’t really make a lot of sense. Listen, it was a porter and stout tasting, and they gave us 15 different beers to “taste.” I may have stumbled on my way out.

I also may have been busy ordering a turkey burger with goat cheese, dried cranberries, mixed greens, grilled onions, and an apricot sauce. And I was also busy ordering this beer, both because the name made me giggle and because I thought 8.3% alcohol was a great idea after tasting 15 porters and stouts.

Today, I was very busy at a job interview for a company and position I’m genuinely very excited about. Results TBD, but I’mma hopin’.

I also was very busy getting sideswiped by a very angry young lady.

And then I was really busy satisfying a ravenous hunger beast with a Bali Bliss burger from the Veggie Grill.

Seeeeee? Busy.

And tomorrow’ not looking much better (freelance work!), but I promise the day after will finally bring a little downtime to cook up some serious grub.

So until then, stay tuned, eat some good stuff, and say a few kind words for Chester the Envoy– he’s feeling a little violated.

October 21, 2011
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I took a day off today.

No, not from work. Every day recently has been a “day off” from work.

I meant from working out.

I inexplicably woke up this morning feeling run-down, stuffy, and my eyes were a little puffy and dry. So rather than drag myself to the gym for cardio and abs, I decided to take the day off.

I wasn’t in the mood for a big breakfast, so I had a almond butter and jelly banana sandwich, something I’d completely forgotten about until I saw it on blog yesterday!

The breadless banana sandwich worked out perfectly, seeing as I just had to toss the rest of my bread for containing colors that should never be found on bread.

It seemed like a cafe con leche kind of morning today. But since I’m not a huge fan of having dairy when I show any symptoms of a cold, I decided to crack open the carton of chocolate almond milk I picked up at TJ’s the other day.

I stuck my little cafesito (oh man, I sound sooo authentic using Spanish words and such) on the stove while the chocolate almond milk nuked for 2 minutes.

After the espresso had brewed and the chocolate almond milk had heated up, I combined the two in the mug I painted when my mom and Mia were in town (with one of my). The legit-looking foam on top is courtesy of my $2 frother from Ikea.

Looks like I own a $200 espresso maker, yes?

Because chocolate almond milk has a lot less calories than traditional chocolate milk, I drank the size-equivalent of a Starbucks Grande– but with half the calories (a nonfat, no-whip Grande mocha is 220 calories, mine was 110!).

After breakfast, I was feeling better already.

Running Towards Thanksgiving

Since my run yesterday ended without any pain, I decided to join in on a running challenge created by . Instead of piling on weight this fall– which can easily happen between chilly weather and the holidays– the idea is to pile on at least 5 miles a week. Once you’ve run at least 5 miles, you fill in your part on a spreadsheet and are entered for weekly drawings. The best part of it is that it’s not a competition to see who can run the most miles– you just run at least five miles. However many over 5 you run is up to you. So if you feel like giving yourself a little extra motivation as the weather starts cooling down, ! The challenge runs from the beginning of November through Thanksgiving.

October 20, 2011
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Sooo… the whole setting-my-alarm-to-go-to-spin-class thing didn’t really work out. I seem to be morally opposed to setting any kind of alarm unless the place I’m headed earns me a paycheck.

But I DID end up going for a run today!

I woke up to my knee feeling much, much better (no pain at all, and I even tried a couple one-legged squats on it to be sure). I kept it the run at 2 miles, and I made sure to add in a couple walk breaks just to make sure I didn’t overdo it on my first run.

My knee was just fine during the run, and I didn’t feel any soreness afterward, either! But just as a precaution, I chilled out with a bag of frozen blueberries afterward (Get it? Chilled out? ‘Cause they’re frozen? Anyone?).

Later on, my friend Shamus– who works for a show that’s on hiatus this week– came and hung out during non-working-people hours. I then introduced him to the Food Network (he rarely ventures out to non-sports programming), and he began to drool over a recipe by Giada de Laurentiis.

“I can make that!” I told him.

He looked at me with slight doubt, but I assured him I could do it.

So off to Trader Joe’s we went, and $18 later, we had everything necessary to make .

I used the knife skills I’ve been learning in a cooking class I’ve been taking to properly dice a tomato. You make cuts like this…

… and then slice normally. The scores you make leave you with perfectly diced tomatoes that look like this:

So pretty. :)

Another thing I had learned in the beginning of taking the class was something called mise en place, where you place all your pre-measured ingredients out beforehand. This way you don’t have to worry about searching, pouring, and measuring while you’re in the middle of cooking. The sauce ingredients, just before I zested my first-ever lemon (Seriously? And I tell people I know how to cook?):

And Shamus, ever the helpful sous chef, salted, peppered, and dredged the chicken in some flour. Honestly, I’m not sure there’s any way to make raw chicken look appetizing– especially if it looks wrinkly and powdery.

Maybe you should just un-see this photo.

I put the ugly-looking raw chicken into a pan with olive oil and butter and cooked it for a few minutes on each side. After cooking the chicken, all the sauce ingredients went into the same pan.

Once the chicken had been cooked, the sauce simmered, and the pasta boiled, the fun part came.

The eating part, of course.

The recipe was incredibly easy to make, and it tasted delicious. The chicken came out tender enough to cut with a fork, and the sauce was light and refreshing.

 

 

 

 

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