Run Doodle Run

The long road to 26.2

IR

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Well it seems that I am on the IR list for a few days at least. My hip is still bugging me, even with Advil and icing (and not the yummy delicious kind, either…), and I couldn’t get an appointment for an evaluation at the running clinic until next Thursday (ugh). I’m sitting out tomorrow’s run – may go for a walk with the husband and dog if everything feels okayish – and probably Tuesday’s track session as well.

So what is a bored runner to do with all this unexpected free time?

Cook!

I’m not usually the chef in this marriage – that title is pretty secure with my husband – but I do want to learn to cook more than just French toast, mac n cheese, and birthday cakes. So I attacked the library’s cooking section (it took both of us to carry all the books out) and started tackling the recipes.

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The first one was one that I had actually made a few months ago – cacio e pepe. It’s honestly a bit heavy for the summer, but it’s super easy and super delicious. With all the carbs it would certainly fuel your next run! If the cheese doesn’t weigh you down, that is…

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Along side the pasta I prepared a small cheese plate. I made the toasts (French baguette with garlic-infused olive oil that I made myself) and served it with an earthy brie, quince paste, and freshly roasted garlic. All very simple but very flavorful.

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I think that’s why I don’t tend to like most American foods – so many seem to miss the mark when it comes to the importance of flavor. Now not everything needs to be super pungent, but there needs to be a nice blend of flavors that play off of and enhance each other, not one single volume (or lack thereof).

Tonight’s conquest was Indian food. Now I don’t really eat much Indian food – I can probably count on one, maybe two, hands the number of times I’ve had Indian in my entire life – but it seems so flavorful and healthy. No time like the present to try it out! Tonight’s menu was papaya chicken (from Everyday Indian) served on basmati rice with a side of naan.

Luckily my husband was near the Indian mart today or else all of the ingredients would have bankrupted us. But seeing as they carry spices for a fraction of the price of the regular grocery store, it is actually accessible. And they had all the ingredients I needed (unlike our local groceries), and then some!

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Indian seems to be a lot like Chinese in the sense that the prep takes the most time, there are a number of ingredients, but the cooking time is really pretty short. Once everything was prepped and ready to go, it only took about 15 minutes to cook the main dish. I threw the rice in the rice cooker before I started, and it was ready just as the main dish was coming off the stove. The naan was pre-made at the store and just needed to be heated up in the oven.

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Not too bad for the first time I’ve ever made Indian! Plus the house smelled wonderful…

I wonder what tomorrow will bring??

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