Running With Spoons

Resolution-Worthy Comfort Food: Part One

2012-01-10T18:51:00.000-08:00

As I mentioned in my last post, I made a point of not making resolutions this year. However, I have plenty of friends and family who did, so this is the first of a few comfort food recipes I am posting which should help with a few of those resolutions. For instance, did you:

- Resolve to eat healthier this year?
- Resolve to watch your calories/fat?
- Resolve to eat more whole grains?
- Resolve to incorporate meatless meals into your weekly schedule?

The recipe below is a great one for any of the above resolutions. It's also really tasty. The cauliflower and lentils cook down into a comforting stew-like consistency that is uber-yummy, and the brown rice provides a nice chewy counterpoint.

Dal is a staple in many countries around the world. Its simplest definition is a stew of broken down lentils, peas or beans. In fact, "dal" comes from the Sanskrit word for "to split." It is a staple in such countries as India, Nepal, Pakistan, Bangladesh and Sri Lanka. Although the dal of each country may vary in terms of staple ingredient or spices, two things remain the same in each: 1) it serves as an important, protein-rich source of nutrition in many meatless cuisines; and 2) it is a comforting, nutritious bowl of goodness for everyone, anywhere.

Enjoy!

LENTIL DAL
Recipe adapted from Cooking Light

1 T olive oil
1 medium onion, diced
1 generous T minced ginger (I buy the stuff in the jar)
3 T berbere spice (recipe can be found here)
4 C cauliflower florets
1 14.5 oz can petite diced tomatoes, undrained
2 1/2 C water
1 C dried red lentils
4 cubes frozen cilantro cubes (like these) or 1/4 C minced fresh cilantro
1/2 lime, juiced
salt
2 C cooked brown rice

Heat oil in dutch oven or large saucepan over medium-high heat. Add onion, ginger and berbere spice. Saute, covered, until onion is soft, about 3 to 5 minutes. Add cauliflower and tomatoes, saute 2 minutes. Stir in water and lentils, and bring to a boil. Cover, reduce heat, and simmer 30 minutes or until lentils are tender and broken down.

Stir in cilantro and salt. Cook 2 minutes or until unfrozen. Juice lime and add that to mixture. Serve immediately over brown rice.

A New Year..... A New Cheese?

2012-01-09T13:43:00.000-08:00

It's a funny thing about New Year's resolutions.... every time I make them, I seem to break them. This year, I was determined not to make any and, so far, the year has been going great. I'm back on my running and gym-going routine, I'm being nicer to people, and - just as an added bonus - Matt and I found what could be the Best Cheese of the Year. I know it's waaaaay too early to call it, but this could just be it.

While running errands this past weekend, we found ourselves in Plymouth Meeting and decided to stop in to the pub at Whole Foods. We hadn't eaten since breakfast and decided to get a little something to snack on while we were there. That's when we stumbled upon it. Vampire Slayer from the good folks at Calkins Creamery, right here in Pennsylvania. Just its name alone scores major points, not to mention the description (I love how they call the black wax coating of the cheese wheel its "cape"), but the taste....sooooo good! Super sharp cheddar infused with garlic, ginger, onion and paprika. Absolutely lovely. In fact, we ate it for dinner. Yep, that's right. A dinner of beer and cheese. See? It's a good thing that my running routine is back in-swing.

I hope your 2012 is off to a good start, too!

We Now Return To Our Regularly Scheduled Programming....

2011-10-04T14:20:00.000-07:00

I'm here! No, I have not abandoned the blog - just been busy. But now I'm back. Carry on.

********************

Here we are in October - my favorite month. After a strange week of high humidity (and thus very bad hair), the temps have begun to get a bit more seasonal. Running has been more enjoyable, particularly since I love this time of year in the Wissahickon, with all the leaves starting to turn.

We are planning on decorating the house for Halloween this weekend - I can't wait! In the meantime, here is a recipe for PUMPKIN AND BLACK BEAN SOUP which Matt and I enjoyed last weekend, the first day of October. We served it with spiced apple bread (thanks to the awesome mix from Trader Joe's) and a glass of Saranac Pumpkin Ale. YUM!

PUMPKIN AND BLACK BEAN SOUP
adapted from "Pumpkin: A Super Food for All 12 Months of the Year" by DeeDee Stovel

1 tablespoon canola or vegetable oil
1 large onion, chopped
2 cloves garlic, minced
2 teaspoons ground cumin, plus more to taste
1 teaspoon salt, plus more to taste
dash cayenne, plus more to taste
1 (15-ounce) can black beans, drained and rinsed
1 (14.5-ounce) can whole or chopped tomatoes with juice
2 tablespoons canned mild green chiles (in the Mexican foods section)
3 cups vegetable broth or low-sodium chicken broth
1 (15-ounce) can pumpkin puree

Heat the oil in a Dutch oven or soup pot over medium heat for 1 minute. Add the onion and cook for several minutes, stirring, until onion begins to soften. Add the garlic, cumin, salt, and cayenne and cook, stirring, until fragrant, about 3 minutes.

Puree the beans, tomatoes with juice, and chiles in a blender until smooth and creamy. Add the onion-spice mixture to the blender and continue pureeing until incorporated. If necessary, moisten with a little broth.

Pour the contents of the blender into the soup pot and add the broth and pumpkin puree. Season to taste with more cumin, salt, or cayenne. Cook over medium-low heat for 15-20 minutes, stirring occasionally. Taste again and adjust seasonings if desired.

A WIN IN THE SOUTH AND A WIN IN THE NORTH

2011-01-27T10:59:00.000-08:00

Congratulations to Dad for finishing third in his age group at the Key West Half Marathon this past weekend!

So, there's our Southern win.

Our Northern win came in the form of a three bean chili and the most amazing biscuits I have encountered north of the Mason-Dixon. The combination of the two together is exactly what the doctor ordered for our recent snowy days. Enjoy!

THREE BEAN CHILI

adapted from Cooking Light

2 teaspoons olive oil
1 cup chopped onion
½ cup chopped green bell pepper
2 teaspoons bottled minced garlic
¾ cup water
2 tablespoons tomato paste
2 teaspoons chili powder (or more to taste)
2 teaspoons ground cumin
¼ teaspoon black pepper
1 (15 1/2-ounce) can garbanzo beans, rinsed and drained
1 (15 1/2-ounce) can red kidney beans, rinsed and drained
1 (15 1/2-ounce) can black beans, rinsed and drained
1 (14 1/2-ounce) can vegetable broth
1 (14 1/2-ounce) can no-salt-added diced tomatoes, undrained
1 tablespoon yellow cornmeal
¼ cup chopped fresh cilantro (or more depending on preference)

Heat olive oil in a large saucepan over medium-high heat. Add onion, bell pepper, and garlic to pan; sauté 3 minutes. Stir in 3/4 cup water and next 9 ingredients (through diced tomatoes); bring to a boil. Reduce heat, and simmer 8 minutes. Stir in cornmeal; cook 2 minutes. Remove from heat; stir in cilantro.

SOUR CREAM, CHEDDAR AND GREEN ONION DROP BISCUITS

recipe courtesy of Cooking Light

2 cups all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1 teaspoon salt
¼ teaspoon baking soda
3 tablespoons chilled butter, cut into small pieces
¾ cup (3 ounces) shredded reduced-fat sharp cheddar cheese
¼ cup finely chopped green onions
1 cup fat-free buttermilk
½ cup fat-free sour cream
Cooking spray

Preheat oven to 450°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking powder, salt, and baking soda in a large bowl, stirring with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add cheese and onions; toss well. Add buttermilk and sour cream; stir just until moist.

Drop dough by 1/4 cupfuls onto a baking sheet coated with cooking spray. Bake at 450° for 15 minutes or until edges are brown. Remove biscuits from pan; cool on wire racks.

AUTUMN HAS ARRIVED

2010-10-22T07:53:00.000-07:00

WELCOME
AUTUMN!

Fall has officially arrived. How do I know this?

- The leaves on the trees are changing into lovely reds, rusts and oranges

- The air is cool and crisp in the mornings and I need more than just a sweater on my walk to the train station

- Pumpkins and gourds are big sellers at the produce market on the corner

- Mums have begun to dot the flower beds in the neighborhood

- Forbidden Drive is loaded with runners wearing fuel belts and downing gu

Yes, autumn is finally here. Both Matt and I did long runs this past weekend. I bravely faced and conquered 20 miles on Saturday (though if I was asked to do any more at that particular time, I might have collapsed).

Our house has been decorated for the big H since October 1st (thank you Christel, we always think of you this time of year). As a last decoration, we are going to pick out our pumpkin this weekend at Pumpkinland at Linvilla. There is a great debate going on in our house regarding what Matt will be carving in his pumpkin. I always go the traditional route and do a jack-o-lantern face. Although this year, I might switch it up and do a haunted house. The last I heard, Matt might carve his like the old guy with the squishy face from the movie UP. We loved that movie, so that has my vote.

Whatever you decide on for your pumpkin, always remember....don't toss the seeds! Pumpkin seeds are loaded with Vitamin A, beta carotene, protein and potassium. Roast them in any number of ways and you will have a great snack or garnish for soups and salads. Here are a few ideas....

ROASTED PUMPKIN SEEDS

First, remove seeds from pumpkin and wash well, removing any orange pulp or slime. After washing, blot dry with paper towels. Mix 2 cups of seeds with 2 tablespoons of vegetable or canola oil and 1 teaspoon of coarse salt. Place on baking sheet in one layer and roast at 250 degrees until slightly brown, about one hour. Check frequently to make sure they do not burn.

Variations:

CURRY SEEDS

Heat 2 tablespoons vegetable oil in saute pan. Add 1 cup of washed and dried seeds, one and a half tablespoons of curry powder, one teaspoon each of turmeric and paprika, a half teaspoon of cayenne (more or less to taste). Saute for about 8 minutes, stirring regularly and watching carefully. Serve warm or let cool.

TACO SEEDS

In a bowl, mix one cup of seeds with one tablespoon vegetable oil and one tablespoon packaged taco seasoning. For more heat, add cayenne to taste. Roast at 300 degrees for 20 to 30 minutes.

RANCH SEEDS

In a bowl, mix one cup of seeds with one tablespoon vegetable oil and two tablespoons powdered ranch dressing. Roast at 300 degrees for 20 to 30 minutes.

HOT, HOT, HOT!

2010-07-05T13:18:00.000-07:00

So far this summer, there has been lots of doings but very little posting. This is partly due to the fact that only certain rooms in our house have air conditioning - the office, where our laptop is usually kept, is not one of them. Even though we have high end Hunter ceiling fans in virtually every room, that does not seem to deter the record-breaking heatwave we've been having (since the end of May??). I guess this is payback for a supremely frigid winter.

At any rate, what did we decide to do when the eastern half of the country was experiencing this heatwave? Travel south, of course! We took a quick trip down to NC to visit Joe, Carla and the girls. The heat was even more blistering - and my first official "long" run for marathon training was like a horrible punishment. Luckily I was able to run around a shaded dam and the beautiful scenery (including a hoarde of bluebirds) made the run more enjoyable. We had a great trip, though we succeeded in bringing the southern heat back up with us.

And here we are - 4th of July weekend - and the heat continues. In fact it is 98 degrees as I type this. I am heading back to work tomorrow, when the thermometer is expected to hit 100. We barbecued yesterday in honor of the holiday and used the time to barbecue enough food to eat all week, so we would not have to face cooking in the heat. We tried a new bean burger recipe which Matt deemed worthy of addition to our barbecue rotation. My favorite part about it was the spicy relish - which tasted divine on my barbecued ahi tuna. Stay cool!

*Note: we served these burgers alongside a cold glass of Pimm's #1 Cup. I was reminded of this wonderful drink while in NC - it has been a summer staple of ours for several years and the irony was not lost on us that we were enjoying a quintessential British drink on the day we defeated them. :)

BLACK BEAN BURGERS WITH SPICY CUCUMBER AND RED PEPPER RELISH

recipe courtesy of Cooking Light

RELISH

2/3 cup finely chopped peeled cucumber
1/2 cup finely chopped red bell pepper
1/4 cup finely chopped red onion
1 tablespoon fresh lime juice
1 tablespoon honey
1 teaspoon finely chopped dill
1/8 teaspoon salt
Dash of ground red pepper

BURGERS

1 (15-ounce) can black beans, rinsed and drained
1/2 cup dry breadcrumbs
1/4 cup minced red onion
1/2 teaspoon dried oregano
1/4 teaspoon ground cumin
1/8 teaspoon black pepper
1 large egg
Cooking spray
1/4 cup light mayonnaise
4 (1 1/2-ounce) hamburger buns
Dill sprigs (optional)

To prepare relish, combine first 8 ingredients in a medium bowl. Cover and chill 2 hours.

To prepare burgers, place beans in a large bowl; partially mash with a fork. Stir in breadcrumbs and next 5 ingredients (breadcrumbs through egg). Divide bean mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty.

Prepare grill.

Place patties on grill rack coated with cooking spray; grill 5 minutes on each side or until thoroughly heated. Spread 1 tablespoon mayonnaise on the bottom half of each bun; top each with a patty, 1/4 cup relish, and top half of bun. Garnish with dill sprigs, if desired.

NEW ADVENTURES IN DINNER

2010-05-18T17:12:00.000-07:00

Our local Gside farmer's market opened on May 1st. It was great to have it back again. This past Saturday we saw something we had never seen at the market before...and of course we had to buy them... ZUCCHINI BLOSSOMS!

I have known zucchini blossoms to be delicacies in Italian restaurants, and a trendy ingredient (much like ramps and fiddlehead ferns) in ritzy New York bistros. However, I have never seen them on a menu at a restaurant I've eaten at, and I have never seen them at any market I've ever shopped in. I've looked for them and have long wanted to try them. So we snatched them up and headed home with our bounty.

I scoured my little library of cookbooks to find some guidance about how to prepare the zucchini blossoms correctly. My Encyclopedia of Italian Cooking suggested stuffing the blossoms with proscuitto, cheese and herbs. Cooking Tuscan Style suggested simmering them gently in a tomato ragout. Amanda Hesser's groundbreaking The Cook and The Gardener suggested using a melon baller as a measure to fill each blossom with a delicate blend of tarragon leaves, parsley and goat cheese. All worthy endeavors, for sure.

In the end, I chose to follow the advice of Ruth Reichl. Leave it to Gourmet to tell me the simplest way to prepare them. I simply dusted them with flour seasoned with a small bit of salt and pepper, then sauteed them in a tablespoon of olive oil. WOW.

I had to chuckle at the headnote to the recipe, though. It stated that, "Some chefs like to fry the blossoms with tiny baby zucchini still attached (which is how we bought them at the farmers market), but Mexican and Italian purists wouldn't hear of it. Other chefs like to remove the stamen, but it isn't necessary. What is necessary is a quick peek inside each blossom to check for bugs." I checked mine for bugs - no bugs! I decided to remove the stamen, and I removed the blossoms from the baby zucchini.

I put the prepared blossoms on the table in front of a very, very skeptical Matt. He tried one with a weird look on his face...and then agreed yes, they were TASTY!

FINAL VERDICT: We will definitely be buying and making them again.

SUGAR IN THE HOUSE

2010-05-14T13:22:00.000-07:00

Today I had the opportunity to be a part of history. Philadelphia history, anyway. Today I attended the Topping Off Ceremony for SugarHouse Casino on the Philly waterfront. I even got to sign the last beam. In true Philly style, the Ironworkers placed the beam with the theme to Rocky playing in the background. Classic.

Whether you are for or against gaming in the Commonwealth of Pennsylvania, this facility is going to provide 1,500 new jobs for the City (in the first phase alone), and that's a good thing.

If you have three minutes to spare, check out this link: http://screen.2mg.com/movies/SugarHouse/139390_SH_Emp_Video_mix7_WMV.wmv

MASALA MADNESS!

2010-04-27T17:10:00.000-07:00

Just a quick post to celebrate the Slow and Steady Crew's 5 mile run this past Saturday. We rocked it! Perhaps it's the masala??

CHICKPEA AND TOMATO MASALA
recipe adapted from Easy Entertaining by Ryland, Peters & Small

2 C fresh green beans
2 T olive oil
1 T minced garlic
1 T minced ginger
1 onion, cut in half and then sliced into half rings
2 cans of chickpeas, rinsed and drained
1 T ground turmeric
2 T ground cumin
1-2 T ground chili pepper (to taste)
1 T ground cloves
1 T ground cinnamon
4 cubes of frozen cilantro (or use a handful of chopped fresh leaves)
8 oz cherry tomatoes, halved
salt and pepper to taste

1. Blanche the green beans in boiling water until crisp tender, approximately 10 minutes.

2. Heat the oil in a pan. Add the onion and saute approximately 6 minutes until onion is softened. Add the ginger and garlic, and saute 2 to 3 minutes more.

3. Add the green beans and 1/2 cup of water, and bring to a boil. Lower the heat and allow flavors to blend for 2 minutes. Add the chickpeas, turmeric, cumin, chili pepper, cloves, cinnamon and cilantro. Fold in the cherry tomato halves. Cook for two minutes. Add salt and pepper to taste, and serve.

For a super-duper MASALA MADNESS DINNER, we paired the chickpea masala with Trader Joe's Vegetable Masala burgers (pic above). Oh. Yeah. That's what we're talkin' about!

MAMMOTH BERRY

2010-04-23T12:15:00.000-07:00

Philadelphia food trucks are akin to how Forest Gump feels about the box of chocolates - "you never know what you're going to get." Today I decided to treat myself to some fruit salad from one of the many fruit trucks around the city. I decided to opt for a grape-and-strawberry bag. Lo and behold when I got back to the office, I opened the bag to find the LARGEST STRAWBERRY EVER. It was so large that one of my co-workers walked into my office and thought it was an apple. I blame the pollutants in the city air.

STRAWBERRY FLUMMERY

adapted from Irish Puddings, Tarts, Crumbles and Fools: 80 Glorious Desserts, by Margaret M. Johnson

2/3 cup quick-cooking (not instant) Irish oatmeal, toasted (see note below)
4 cups fresh strawberries, hulled, plus 4 berries for garnish
5 tablespoons sugar, divided
1¼ cups heavy (whipping) cream
2/3 cup plain yogurt or sour cream
1 tablespoon dark rum

1. Chill four 8- to 9-ounce parfait or stemmed glasses. Reserve 4 teaspoons of the toasted oatmeal for garnish.

2. In a large bowl or food processor, mash or pulse the hulled strawberries. Stir in 1 tablespoon of the sugar.

3. Whip the cream until soft peaks form. Fold in the yogurt or sour cream, the remaining 4 tablespoons of sugar, the rum and the oatmeal. Spoon 1 to 2 tablespoons of the strawberries into each glass. Spoon 1 to 2 tablespoons of the oatmeal-cream mixture over the berries. Repeat the layers. Chill for at least 1 hour, or until set.

4. At serving time, sprinkle 1 teaspoon of reserved oatmeal on each parfait and garnish with a whole strawberry.

Note: To toast oatmeal, spread it on a baking sheet. Bake at 350 degrees for 15 minutes, or until toasted. Shake the pan or stir at 5-minute intervals to prevent burning. Remove from the oven and let cool.

A STUDY IN CONTRASTS

2010-04-05T18:11:00.001-07:00

Two months ago this week, we were frozen. Literally. The picture above pretty much tells the story. Several FEET of snow on the ground (that's Matt's car, buried, in the background), and housebound beyond the point of going stir crazy.

Fast forward just over one month later and we were pruning our budding trees and marveling at our new neighbor, Gertie the garter snake.

Likewise, my training has gone from sluggish winter slogging to more consistent less-sluggish plodding. Once again I have signed up for the BAA 5k the Sunday before Matt's race in Boston. I feel better trained than last year at this point, but who knows what that means. Hopefully it will translate into a better time, though that hill around Copley Square is still bound to get me.

Below is a great recipe I meant to post during our snowstorm, but was too busy shoveling to get on the computer. It's a wonderful risotto which can be enjoyed during any season.

FENNEL RISOTTO / RISOTTO AL FINOCCHIO
recipe courtesy of Ursula Ferrigno, contained in her book "Risotto"

2 medium fennel bulbs
4 C vegetable stock
1/4 C butter
1 T olive oil
8 shallots, finely chopped
finely grated zest of 2 lemons
1 1/2 C arborio rice
1/3 C white wine
1 1/2 C freshly grated Parmesan cheese
2 T light cream
salt and pepper to taste

Wash and trim the fennel, removing all the hard external green bits. Cut off and reserve the green fronds. Finely slice the fennel.

Put the stock in a saucepan. Heat until almost boiling, then reduce the heat until barely simmering, to keep it hot.

Heat the butter and oil in a deep skillet or saucepan over medium heat. Add the shallots and cook for 1-2 minutes, until softened but not browned. Add the fennel and lemon zest and mix well.

Add the rice and stir with a wooden spoon until the grains are coated, and begin to pearl, about 1 minute. Pour in the wine and stir until it has been completed incorporated.

Add 1 ladle of hot stock and simmer, stirring until it has been absorbed. Continue to add the stock at intervals and cook as before, until the liquid has been absorbed and the rice is tender but firm (al dente), about 18 to 20 minutes. Reserve the last ladle of stock.

Add the reserved stock, Parmesan, and cream. Mix well. Add salt and pepper if desired. Remove from the heat, and let rest for 2 minutes.

Spoon into warmed bowls, top with reserved fennel fronds, and serve.

BLEARY-EYED

2010-02-21T18:31:00.000-08:00

We are working on very little sleep these days. The Olympics have us up way past our bedtimes each night, and we've been up early in the morning to do our gym workouts - inspired by the Olympians! But now we are....well, we're tired. Matt had a very tough time leaving the comfort of bed this morning to do his long run. Especially since it is still icy in spots around the neighborhood. The thought of turning back over and then having hot cocoa was very tempting. But in the end, he got up, got out, and got on with his day. As a reward, I made a TOFU CURRY HOT POT FOR DINNER. This post is brief....got to get back to the downhill ski watching!!

TOFU CURRY HOT POT

recipe adapted from Heidi Swanson's Super Natural Cooking

8 oz udon noodles**

2 T light olive oil (or canola oil)

2 cloves of garlic, minced

2 T minced ginger (I use the stuff in the jar)

1 1/2 to 2 tsp red curry paste

1 onion sliced

2 handfuls of baby carrots, sliced thinly

12 oz extra firm tofu, drained and cubed

14 oz can coconut milk

2 C vegetable stock

2 tsp turmeric

juice of 1/2 lime

handful of cilantro, chopped or 1 cube of frozen

2/3 C peanuts, chopped

3 scallions, sliced

Cook the noodles according to package. Drain and rinse with cold water to stop cooking.

Meanwhile, heat oil over medium high heat in a dutch oven. Cook onion until softened. Stir in garlic and ginger. Cook for one minute. Stir in curry paste and cook for one minute. Stir in tofu gently, coating with curry paste. Stir in coconut milk, stock and turmeric. Cook on medium heat for about 5 minutes. Remove from heat, stir in lime juice and cilantro. Place a mound of noodles in a shallow bowl, ladle tofu mixture over top, and then sprinkle finished dish with peanuts and scallions.

Settle in to watch some Olympics!!

** although I am a huge fan of udon noodles, this dish creates a sauce a bit on the thinner side. Personally, I think rice is better suited to sop up the sauce, therefore I recommend replacing the noodles with rice. It's up to your personal preference, though.

SIX MORE WEEKS OF WINTER

2010-02-03T16:06:00.000-08:00

According to Punxsutawny Phil, we are in for six more weeks of winter...which is pretty much the same as six weeks til spring, but who's counting? The weather forecasters are predicting two more storms to hit in the next week, which is fine by us since we have snowshoes, snowboard and new ski boots at the ready (thanks to the REI garage sale, I now possess a $300 pair of ski boots, which Matt picked up for $18, which is good since I'm pretty sure I don't have the ski prowess to back up a $300 price tag, but I can certainly boast talent worth $18!).

The start of the year has seemed slow. We've been slow to take down the Christmas decorations, slow to get back on the training horse, slow to remember to write "2010" on checks instead of "2009," and slow to update the blog. But I'm okay with it. Better to start slow out of the gate and steadily pick up steam, then bolt out in sprint and get totally winded in the first quarter mile.

To start 2010, here is a more-yummy-than-it-looks recipe for FALAFEL AND FRUITED COUSCOUS WITH NUTS. This has quickly (and surprisingly) become my recent favorite meal.

FALAFEL AND FRUITED COUSCOUS WITH NUTS

Homemade Falafel
recipe adapted from Better Homes and Gardens Magazine

1/4 C plain panko breadcrumbs
2 T chopped green onions
2 T parsley
1 T ground cumin
1 tsp ground coriander
1/2 tsp salt
15 oz can of chickpeas, rinsed and drained
1 egg
1 T chopped garlic (I use the stuff in the jar)
dash of cayenne pepper

Combine ingredients in a food processor and process until finely chopped and mixed. Divide mixture into 4 equal patties. Heat a large nonstick frying pan over medium high heat. Add a tablespoon of olive oil to the pan and swirl it around to coat (light olive oil, which doesn't burn as easy as extra virgin). Add the patties to the pan. Cook 3 minutes on each side, or until lightly browned and heated through.

*serve with the couscous below and a small salad*

Fruited Couscous with Nuts

3 tablespoons unsalted butter
1 tablespoon grated fresh ginger (I use the stuff in the jar)
½ teaspoon ground cardamom
1 teaspoon salt
2 cups couscous (small grain)
1 cup chopped fruit bits ( I use these from the grocery store raisin aisle)
1 ¼ cups water
1 cup vegetable broth
3/4 cups pistachios, chopped
3 tablespoon minced fresh cilantro leaves or 6 cubes of frozen cilantro (found in grocery store freezer case)
2 teaspoons juice from 1 lemon
Ground black pepper

Heat butter in medium saucepan over medium-high heat. When foaming subsides, add ginger, cardamom, and salt; cook, stirring frequently, until fragrant, about 30 seconds. Add couscous and fruit bits; cook, stirring frequently, until grains are just beginning to brown, about 5 minutes. Remove pan from heat; add water and broth, stir briefly to combine and cover. Let stand until grains are tender, about 7 minutes. Uncover and fluff grains with fork. Stir in pistachios, cilantro, and lemon juice; season with pepper to taste and serve.

THANK YOU, SAM BEAM

2009-09-13T17:28:00.000-07:00

This weekend I traveled back home to the 'burg to see Iron and Wine play in a small gymnasium at Messiah College. Phenomenal is all I can say. I had tried to see Sam Beam play earlier this summer at the Philadelphia Folk Festival, but work got in the way. It worked out in my favor, though, since I think it was better to see the show in a small venue with possibly the world's most respectful audience, than trying to see the show in a large field with thousands of other people. It was just the man and his guitar ~ beautiful lyrics and stunning vocals. Really wonderful.

Before the show, Dad and Christel and I went out for Indian food. All in all a great day!

Below is my own pirate footage of my favorite Iron and Wine tune, Resurrection Fern. Thanks to our modern age (youtube), I have seen the song performed live at other shows, but I don't think I have seen any better than Saturday's version. Please excuse Sam's "overexposed" nature on the video....I was about 4 rows from the stage, but in direct path of the stagelights...

IRON AND WINE performs RESURRECTION FERN live at Messiah College 9/12/09

BIRTHDAY 2009

2009-09-07T13:45:00.000-07:00

Summer has flown by and here it is September already. I've been slacking on posting, but have been busy "doing" instead....all the way up to my birthday, which has always been my own official signal of the end of summer. Matt and I were able to sneak a short seashore getaway in this past week, courtesy of the in-laws and Kerry, Joe and Molly (thank you!!). We had a wonderful time kayaking by moonlight off of Cape May. Who knew there was so much to see while paddling the marshes off the Ocean Drive bridge?? For instance, the jellyfish that glowed green off of our oars each time we paddled. (it was natural, not toxically-induced!) Pretty neat stuff.

We've had a nice bounty coming out of the garden. We had originally thought our tomatoes were doomed from the monsoon of rain we had earlier in the season, but they seemed to have toughened it out and we've been eating tomato sandwiches like there's no tomorrow. We'll have to see if our tomato crop lasts through October like last year.....

CATCHING UP

2009-05-07T15:11:00.000-07:00

I'm not even going to try to form an excuse for being absent from the blog for four weeks. Life just intervened, as it has in the past, and as it most surely will do in the future. Strangely, not much new has taken place. The biggest news is our trip to Boston. Matt ran an unbelievable time of 2:40...with a 15mph headwind, no less. The newscasters at the start reported that the wind was so bad, you could smell the ocean.

I understood by mile 18 that he would be close to going sub-2:40, a personal goal of his, and when I saw him I realized I had only a very short time in which to convey that he needed to push hard.

Had I had more time, my cheer may have sounded something like, "way to go honey, you look great! You're really, really, really close to your PR, so perhaps you could plan to push harder on the upcoming miles. I'm really proud of you. Even if you run super slow from here on out it's okay by me, but you know, since you really are this close, perhaps today is the day you could go under 2:40...you know, that is if you are feeling good."

However, since I only had a split second to convey all of that, it just came out as "HURRY UP!"

You can imagine the awful stares I received from those around me.

At any rate, he did really well and was very proud of being only 5 seconds off his PR, which was great.

The day before, I got to run in the inaugural Boston BAA 5k, a nice little jaunt around Boston Common, the Public Park, etc. with a huge ass brutal hill thrown in just to make it interesting. I enjoyed the race, regardless of the fact that I am in no shape to be racing at the moment. All in all, it wasn't my fastest time, and it wasn't my slowest, so we'll chalk it up to a good day.

We stayed at the Omni Parker House, which soon became top on our list of all the hotels we have stayed at in Boston thus far. It was within walking distance of everything - the Hynes Convention Center, the start of my race, the bus pick-up for the marathon, Fanieull Hall and the North End. Plus, they had this thing called the Marathon Lounge on the day of the marathon, where they had food and a big screen tv set up all day so runners could get breakfast and visitors could watch the marathon without the crowds.

Also the hotel is famous for being the birthplace of both Parker House Rolls and the real Boston Cream Pie. (I remember that Parker House Rolls were one of the first things I learned to cook in Home-Ec class.) I treated Matt to a celebratory slice of Boston Cream Pie the day after the race. It was very yummy.

All in all it was another fun Boston trip. Below is a fun sign from the Tremont Baptist Church, a block away from our hotel. I've consulted a few online resources to see exactly what Hebrews 2: 1-2 really says, and I have to say that I'm not quite sure how they came up with the translation below, but whatever...it's the thought that counts.

TWO FOR THE ROAD

2009-04-05T16:27:00.000-07:00

This weekend we took advantage of the nice weather to get out and enjoy the sunshine. On Saturday I ran a very slow 5 miles on Forbidden Drive - trying to get back into the groove. The run featured the return of the S & S Crew, which was nice since it's been awhile since we were together for a run.

On Sunday, I woke up early and headed up to Sandy Hook to volunteer at the SHTC Indian Trails race. The course is a very hilly 15k/5k, which features great views of lower Manhattan.

Matt had his final long run before Boston and to celebrate I made him not one, but two chocolately desserts. He'd been complaining of a near constant craving for "something fudgy." So, I made him some fudge....and a surprise....Pots de Creme. Both recipes come out of the decadent Best Loved Hershey's Cookbook, one of Matt's handful of contributions to my cookbook shelf. Both recipes are shockingly easy (which was one motivating factor for me) and truly decadent tasting. Also, since I am not a chocolate lover, they are easier for me to resist as a temptation!

FOOLPROOF CHOCOLATE FUDGE

3C (1.5 packages, 12 ounces each) Hershey's Semi-Sweet Chocolate Chips

1 can (14 oz) sweetened condensed milk

dash salt

1 C chopped walnuts

1.5 tsp vanilla

Line an 8 or 9 inch square pan with foil, extending foil over edges of pan.

Melt chocolate chips with sweetened condensed milk and salt in heavy saucepan over low heat. Remove from heat, stir in walnuts and vanilla. Spread evenly into prepared pan.

Refrigerate 2 hours until firm. Remove from pan and place on cutting board. Peel off foil, cut into squares and store in a tupperware container (with parchment paper or wax paper between layers) in the fridge.

NOTE: For best results, do not double this recipe.

********************

MILK CHOCOLATE POTS DE CREME

2 C (11.5 oz package) Hershey's milk chocolate chips

1/5 C light cream

1/2 tsp vanilla

sweetened whipped cream

Place chocolate chips and cream in medium microwave-safe bowl. Microwave on high for one minute or until chips are melted and mixture is smooth when stirred. Stir in vanilla.

Pour into demitasse cups or very small dessert dishes. Cover, refrigerate until firm. Serve cold with sweetened whipped cream.

NOTE: Here is a chance to use your best china or those fun little espresso cups that never get enough use! But be warned, if you pour the hot mixture straight into the china, let it come to room temperature before placing in fridge to avoid cracking or crazing of your china.

ENJOY!

DO YOU NEED A SMILE?

2009-03-28T13:44:00.000-07:00

1 dude.

14 months.

42 countries.

pretty amazing.

i think i need a new job.

TURN UP THE VOLUME

THEN CLICK HERE: http://www.vimeo.com/1211060

AND THEN HERE: http://www.vimeo.com/1019038

SOUP FOR A SLUGGISH ECONOMY

2009-03-25T18:01:00.000-07:00

Just a quick post to showcase a fast and easy soup that is perfect for these days of Lent and a sluggish economy. The soup is known as rivithia in Greece and it is traditionally eaten during the long fast before Easter, when meat is not allowed. Additionally, it is the perfect soup to make from what you already have in your pantry.

I tried to get a quick photo of the soup before I ate it, but the batteries in my camera were dead. Take my word for it - it's good! And it's so easy, people will think you slaved for hours.

The recipe for this particular version of rivithia is taken from Cat Cora's "Cooking from the Hip" cookbook - my latest purchase ($3!) from the super-super discount rack at the bookstore.

Enjoy!

CHICKPEA AND ROASTED RED PEPPER SOUP

Recipe courtesy of Cat Cora

2 T extra-virgin olive oil
1 medium onion, chopped

2 garlic cloves, minced

2 15-oz cans chickpeas, rinsed and drained

1 T fresh or dried rosemary, chopped

4 cups vegetable or chicken stock

1 bay leaf

1 8-oz jar of roasted red peppers

salt & pepper

Heat the olive oil in a stockpot. Add the onion and saute, until lightly browned, 5 to 7 minutes. Add the garlic and saute for 1 or 2 minutes to soften and bring out the fragrance. Add the chickpeas and rosemary, mixing well.

Pour in the stock, add the bay leaf, and heat to medium low.

In a food processor or blender, puree the contents of the jar of roasted red peppers. Add the puree to the soup and simmer for about an hour. Remove the bay leaf, add salt and pepper to taste.

FRIDAY - THE - 13TH

2009-03-15T16:40:00.000-07:00

Long time, no post, I know. Too much work and no working oven left me little time to do much running or cooking or ....anything other than work. But hopefully that is behind us for the moment. I'm back to both running and cooking and life is better. We now have a brand new washer and a brand new oven. We even opted to upgrade to a convection oven. I have absolutely no experience whatsoever with convection ovens, so it remains to be seen how I will figure out how to use it. Actually, we went with the "manual" convection, which just means that you decide when you want to use the convection part. It will be very handy around the holidays for Christmas cookies, that much I do know.

This past Friday (the 13th), Matt and I ventured over to XPN to see Bell X1 play. It was a fantastic show, and possibly the last time they will tour Philly in a small venue, so I felt really great to see them there. If you are not familiar with the band, they are "next great thing" to come out of Ireland and they are really, really, really good. A short one-minute pirate video (taken on Friday by yours truly) is linked below.

In honor of our new oven, I pulled out a few recipes by the wonderful Allysa Torey, funky diva owner of the Magnolia Bakery right on Bleeker Street in Greenwich Village, NYC. She is a lover of all things vintage, just like me, and boy can she bake, but she is also a great cook and a wonderful food writer. I highly recommend her cookbook, At Home with Magnolia, the source of the two recipes we made this weekend, which are shared below and pictured above.

EVERYDAY CHOCOLATE CAKE

recipe adapted from At Home with Magnolia by Allysa Torey

1.5 C all-purpose flour

3/4 C Dutch process cocoa

1 tsp baking soda

1/4 tsp salt

1/2 C (1 stick) unsalted butter, softened

1 C firmly packed brown sugar

1/2 C granulated sugar

1 large egg

1 C buttermilk (I used reduced fat)

1 tsp vanilla

1/2 C chopped walnuts, toasted

Preheat oven to 325 degrees. Spray a 9x5x3 inch loaf pan with baking spray with flour (or grease and flour the pan).

In a small bowl, sift together flour, cocoa, baking soda and salt. Set aside

In a large bowl, on the medium speed of an electric mixer, cream butter until smooth. Add the sugars and beat until fluffy, about 3 minutes. Add the egg and beat well. Add the dry ingredients in three parts, alternating with the buttermilk and the vanilla. With each addition, beat until ingredients are incorporated, but do not overbeat. Using a rubber spatula, scrape down the bowl and make sure all ingredients are incorporated. Beat in the toasted walnuts.

Pour the batter into prepared pan. Place the pan on a baking sheet and bake for about 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely before serving.

BANANA TOASTED PECAN ICE CREAM

Recipe from At Home with Magnolia by Allysa Torey

1 cup mashed very ripe bananas

One 14-oz can sweetened condensed milk

3/4 C heavy cream

1 C coarsely chopped pecans, toasted

In a medium bowl, stir together the mashed bananas and milk. Add the cream and whisk until well blended. Pour the mixture into an 8x8x2-inch glass baking dish. Cover tightly with plastic wrap and place in the freezer for 2 hours, stirring every half hour. Pour mixture into an ice cream maker and freeze, about 20 minutes. Stir in the toasted pecans and continue freezing for about another 5 minutes.

BELL X1 Performance: The Great Defector
Downstairs at WXPN - Philadelphia, PA 3/13/09

BACK TO BEING GOOD

2009-01-26T17:51:00.000-08:00

I am now back from a whirlwind business trip that took me out to Las Vegas and then to San Francisco and back. I wined, I dined, and I rode in a Maserati. Not back on the company dime, right?? Anyway, I'm feeling the bloat, so it's back to the gym and back to eating right.

In other news... we had Denise's baby shower (for twins!) yesterday and Stacey mentioned to me that she reads the blog [I'm always amazed that anyone reads this..ever!], and she mentioned that her daughter, Eva, is beginning to want to cook with Mommy in the kitchen. I've noticed it with some of my own nieces - they enjoy helping out with cooking and baking. I guess it's another creative outlet for them, much like arts and crafts, plus it's time with Mom or Dad, which of course is always a big draw. I promised Stacey that I would post a recipe for soup for Eva...and I intend to do so in the future. I don't think today's soup will suffice, as Eva is "not quite sure about" beans at the moment!

So instead I am posting a recipe for a deceptively healthy corn and bean chowder, which was adapted from a wonderful cookbook Carla and Joe gave me for Christmas - Good Housekeeping Favorite Recipes: Vegetarian Meals. The soup is velvety without a single bit of cream - it uses a wonderful puree of sweet corn and water to thicken it, and at 280 calories per serving, it's a healthy girl's dream.

BACK TO BEING GOOD CORN AND BEAN CHOWDER

2 tablespoons olive oil

2 medium carrots, peeled and chopped

1 large stalk of celery, chopped

1 large onion, chopped

1 medium red pepper, chopped

2 packages (10-oz each) frozen corn

2 cups water

2 15 oz cans beans (your favorite - I used cannellini and light red kidney)

2 14.5 oz cans vegetable broth, or 3 and 1/2 cups water with 3 bouillion cubes

1 tsp salt

2 T dried dill weed

1/2 tsp cayenne pepper

In a large soup pot, heat oil over medium high heat and add carrots, celery, onion and red pepper. Cover and cook until softened, about 10 minutes.

Meanwhile, in a blender, combine one package frozen corn with 2 cups water and puree until almost smooth.

Add puree to soup pot, along with remaining package of frozen corn, beans, broth, salt, dill and cayenne pepper. Heat to a boil, reduce heat to low, cover and simmer, stirring occasionally, for 20 minutes.

Makes 12 cups / serving = 2 cups

Calories per serving = 280

Protein per serving = 12 grams

OUT WITH THE OLD, IN WITH THE NEW

2009-01-05T17:33:00.000-08:00

Happy New Year!

We spent a whirlwind few weeks over here and suddenly it's 2009! We spent Christmas day with Matt's family, and Dad and Christel. Then we headed up to Camp Hill back to Dad's to see Joe, Carla and the girls. We spent the day at Hershey's Candylane, had dinner with Dad and Christel, then headed back home again. The next day, I drove up to Scranton to see Grandma, Grandpa, Sam, and the rest of the family along with Uncle Gene and Karen. Phwew!

One big news item of the holiday was that Francesca, the middle-child-that-could, lost her front tooth, thus leading the lost-tooth battle 5 to 2 against her big sis, Sophia. Francesca inspired the title of this entry, so..... OUT WITH THE OLD AND IN WITH THE NEW! Fits the New Year theme, don't you think?

Due to the recent demise of our oven over Christmas, we've been dining on such interesting cuisine as pepper and egg sandwiches. Hopefully I will be back to posting recipes (tested using a working oven!) very soon....especially since I got some great new cookbooks for Christmas....stay tuned....

In the meantime, here is actual live, raw video of Francesca's big moment....

SANTA AND THE VEGETABLE HOT POT

2008-12-15T17:39:00.000-08:00

Two weekends ago, Matt and I met up with Dave and Denise to attend downtown Hatboro's Christmas events, including the lighting of the tree in front of the library. We had fun strolling around and going into a few shops, especially since it was First Friday and many shops had wine and cheese. We watched Santa ride the fire truck down the street, and even got to talk to him when he popped into our restaurant while we were enjoying dinner.

The following day we enjoyed a new recipe - Vegetable & Tofu Hot Pot. I wasn't sure about this one at first, but it was so good that we decided it will definitely command a place in our normal rotation.

VEGETABLE & TOFU HOT POT
adapted from Cooking Light

1 T vegetable oil or light olive oil
1 yellow onion, cut in half moon slices
1 tablespoon matchstick-cut peeled fresh ginger
1 teaspoon ground turmeric
1 serrano chile (or your favorite kind), thinly sliced
1 garlic clove, minced
1 ½ cups shredded green cabbage
1 cup sliced shiitake mushroom caps
1 bunch of scallions, sliced
2 carrots, peeled and cut in large matchsticks
1 cup water
¼ cup low-sodium soy sauce
½ teaspoon sea salt
1 (14-ounce) can light coconut milk
1 pound water-packed firm tofu, drained and cut into 1-inch cubes
½ of a 15-oz can of diced tomatoes, drained
1 T chili-garlic sauce (aka rooster sauce!)
2 cups hot cooked jasmine rice
4 lime wedges

Heat oil in a large nonstick saucepan or soup pot over medium-high heat. Add onions; sauté until beginning to brown. Reduce heat to medium. Add ginger, turmeric, chile, and garlic; cook 1 minute, stirring constantly. Add cabbage, mushroom, scallions and carrot; cook 2 minutes, stirring occasionally.

Stir in water, soy sauce, salt, and coconut milk; bring to a boil. Add tofu. Reduce heat; simmer 5 minutes. Add tomato; simmer 3 minutes. Stir in chile-garlic sauce. Serve over rice with lime wedges.

SANTA VISITS HATBORO:

(Please excuse the shoddy camera work - my mini cam is so small, people pose for photos thinking it's a camera, and then are puzzled when I leave the lens on them because they don't realize they are being filmed for a video instead of a photograph. Hence the filming of Santa's beard instead of his face....)

NO, REALLY I'VE BEEN BUSY

2008-12-11T17:54:00.000-08:00

Wow, it has been a reaaaallly long time since I have posted, but we have swamped over here in G-side. A quick wrap up of what's been taking up our time.....

1. Marathon weekend. Philly that is. Matt and I worked the Clif Bar Expo booth all day for two straight days. Then we turned around and worked the miles 18 & 22 waterstop during the race. Then we promptly fell into bed and slept for two days straight. Talk about exhaustion! Well, almost as tiring as running the race, which Kerry did - congrats!

2. Thanksgiving. Seriously, how do I call this a half-cooking blog if I don't post about food on THE occasion for food in America? Yes, color me ashamed. Matt and I spent what felt like a very abbreviated Thanksgiving up in Scranton with the grandparents. Very enjoyable and altogether too short. A run around lake Scranton followed by coffee and chitchat for breakfast and dinner at 2:30pm. Very tasty, though. A highlight, of course, being Matt's introduction to a family favorite: rutabagas!

3. Household Project From Hell #1: THE SHED. Well, the painting of the shed. This was my task. I claimed it, therefore I own it. Lucky me. Of course we waited until winter to start our hardest and most time-consuming projects. We like challenges, I suppose. I chose a 45 degree day to put the first coat of paint on the shed. It's been below 35 or raining every day since. Needless to say, the shed remains 1/4 painted. Yep, we're officially now the "trashy" neighbors.

4. Household Project From Hell #2: LIVING ROOM CURTAINS. I can happily say that the living room curtains are done. Well, sort of. I haven't finished the curtains for the sliding glass doors, but I'm kind of hoping one of Santa's elves will sneak in next week and install French doors in place of our squeaky glass doors. But at least the wall of windows that our neighbors could previously peer through is now covered. That's a definite step in the right direction. Never mind that I had to rip the seams out three times just to get the "lines" straight. Ergh!

5. Household Project From Hell #3: THE PORCH. Stripping, sanding, repairing, repainting. In below freezing weather. This has been Matt's domain. Please don't bring it up in front of him. It's hard to watch a grown man cry...

So, yeah, these are just a few of the fun distractions which have been keeping me from updating the ol blog. That, and the fact that access to blogger has been cut from my workplace. But tis the season for cookies and other things that should be documented. So here we go, bring on the eggnog!

TWILIGHT!

2008-11-17T17:50:00.000-08:00

*SWOON!*

Who here loves vampires?!?

Okay, so I realize I may be a little late to the game, but oh.my.gosh. Have you read the Twilight series from Stephenie Meyer yet? If not, run – do not walk – to your nearest bookstore and pick it up. Or you could just ask any teenage girl about it and she’ll tell you… this is one amazing read.

I had been hearing about this series for the longest time, but I resisted reading it, merely believing it was for the teen-set and not for me. I watched interviews with Stephenie Meyer (they’re everywhere!), and I slowly began to get sucked in. Meyer is my age, and she’s one of those people that, when you hear her talk, you think to yourself that if she were your neighbor, you’d probably be good friends. She’s a mother of three small children who just happened to have a story to tell. So she began by writing her story down, and then researching on how to get it published. The rest is NY Times Bestseller history.

So I began to read Twilight, the first book of the series, and I could not put it down. Seriously. It’s THAT good. I read it while walking to the train in the morning. I read it on the train and on the walk to work. I read it while waiting in line for an hour for a train after the Phillies Victory Parade. I read it in a bubblebath until the water got cold. I even eschewed my favorite tv show (the Office!) to read and read and read, not getting to bed until after 1am (VERY late for moi). I had to finish the book, and then when I was finished, I had to go straight to the bookstore to buy the next in the series. Of course, I had to go to the TEEN READING section to buy it. But, as Matt pointed out to me, we had to go to the children’s section to buy our Harry Potter books, which we absolutely adore. In fact, Matt was anxious to start reading Twilight – even though I told him it was written from a teenaged girl’s perspective. I love that about him.

Anyway, the first movie of the series is coming out this Friday and I can’t wait. (Plus, the movie takes place in the forests of Washington State, my old stomping grounds!) November 21st you know where you can find me. Check out the trailer below!

http://www.youtube.com/watch?v=yU5l1_xb6Sw&feature=related

SPEEDY C

2008-11-06T17:41:00.000-08:00

Well, it has been a whirlwind few weeks around here. What with the Phillies winning the Series, and the election...we've really felt like part of history in the making. Plus, we haven't gotten a lot of sleep!

With those big headlines going on, one more big headline threatened to slip under the radar with little fanfare...but no can do! Since I have my little forum here, I can publish the news of the world according to me, and one story which deserved to be told involves my sister-in-law, some well-broken-in sneaks, and a super fast time on the clock.

Congratulations go out to Carla, who ran her very first half marathon last weekend. Speedy C ran the dang thing in 2:01. This from the woman who vowed the only thing she'd ever run would be "errands." Uh. huh. Yup. And folks, she's a little pissed about the :01, vowing to duke it out in another throwdown this Spring. Look out!

So, in honor of Speedy C, here's a little quick and easy jambalaya to help fuel up after those long runs.

SPEEDY C'S QUICK AND HEALTHY JAMBALAYA

1 teaspoon olive oil
1 cup chopped onion
½ cup chopped celery
½ cup chopped green bell pepper
1 tablespoon tomato paste
1 teaspoon dried basil
Dash of ground red pepper
3 garlic cloves, minced
1 bay leaf
2 (14.5-ounce) cans Cajun-recipe stewed tomatoes with pepper, garlic, and Cajun spices (such as Del Monte)
6 ounces chicken sausage or kielbasa, cut into 1/4-inch-thick slices
3 cups cooked long-grain rice
1/2 pound peeled and deveined medium shrimp

Heat oil in a Dutch oven over medium-high heat. Add onion and next 9 ingredients (onion through sausage); cook 7 minutes or until vegetables are tender, stirring frequently. Stir in rice and shrimp; cook 6 minutes or until shrimp are done.

Editor's note: True jambalaya connosieurs will no doubt be miffed at the editor's omission of okra, but I take some serious issue with the slime when making jambalaya at home.....recipe adapted from Cooking Light...

PHINALLY!!

2008-11-02T10:07:00.000-08:00

This past week has really been a blur around here. It started with the city on a high as we all piled into various bars and other public places to witness history... the winning of a World Series... which was then cruelly taken away by, of all things, rain! What a letdown! We all went back to work the next day, sullen and cranky. The next day provided nothing but more rain. But then Wednesday came, and with it was the promise of better weather, and the last home game. Again, we clamored for seats the bar, and we were not disappointed. That night there was celebration that would eclipse New Year's Eve. Fireworks, rounds on the house, everyone jovial, what a blast. And the parade that followed on Friday? A holiday in the city, and the perfect capping to an emotionally spent week.

WAY TO GO, FIGHTIN'S!!!

RAINY DAY BAKING

2008-10-26T18:45:00.000-07:00

This weekend we pretty much stayed close to home, and close to the television, thanks to the Phillies being in the World Series. On Friday night we trekked back to the old neighborhood to go to the Earth+Bread Brewery. We were anxiously awaiting the brewery's opening, which was delayed several months due to the necessary transfer of the liquor license (a true Philadelphia oddity), but it was worth the wait - the beer was good, the flatbread pizza was tasty, and the crowd was lively. The only thing missing was the 2 minute walk back home.

On Saturday morning, after the club run, Denise and I had plans to go to Linvilla to pick out pumpkins, but our plans took a detour when Noah's flood came pouring through the area. I decided to make some pumpkin bread, a seasonal staple, since I just broke down and bought (after 2 years of thinking about it) the Crate and Barrel pumpkin pan. [Of course, by the time the bread came out of the oven, the temperature outside was an almost balmy 65!]

PUMPKIN ORANGE SPICE LOAF

recipe courtesy of Cooking Light Magazine

1 1/2 cups all-purpose flour
1/2 cup whole-wheat flour
2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1 cup sugar
1 cup canned pumpkin
1/2 cup fat-free milk
1/4 cup orange juice
1/4 cup butter or stick margarine, softened
1 tablespoon grated orange rind
1 large egg
Cooking spray

Preheat oven to 350°.

Lightly spoon flours into dry measuring cups; level with a knife. Combine flours and the next 6 ingredients (flours through cloves) in a large bowl; make a well in center of mixture. Combine the sugar and remaining ingredients except cooking spray in a bowl, and stir with a whisk. Add to flour mixture; stir just until moist.

Pour batter into an 8-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.

Editor's Note: At around 190 calories and 4.7 grams of fat per slice, this bread won't break the dietary bank. In addition, pumpkin provides a nice dose of both beta carotene and vitamin C, while the whole wheat flour adds fiber. All in all, this is one seasonal goodie that can be enjoyed without guilt.

HAPPY FIRST YEAR!

2008-10-16T18:31:00.000-07:00

Please excuse my hiatus. Matt and I just got back from Disney World, where we were celebrating our first anniversary. I can't believe how fast this year went. I promise to post some very yummy recipes - from our Disney excursion, no less! - but for the moment, I am just checking in...and also wishing Joe & Carla a happy *belated* anniversary!

SHOULD I TAKE THIS AS A SIGN?

2008-09-25T17:26:00.000-07:00

For those of us in the Mt. Airy/Chestnut Hill/G-side area, there has been some anxiety surrounding the [hopefully] imminent opening of the Earth+Bread Brewery on Germantown Avenue. Anxiety in that we are anxious for it to open already! Although it is only about a block away from McMenamin's, which still ranks in my top two of best bars in Philly, the promise of handcrafted beer from one half of the team that brought the world Heavyweight Brewing, plus brick oven pizza, is just too great to ignore.

The Brewery is apparently still awaiting their liquor license, a commodity greater than gold in these parts. But I took heart in the slide show they have posted on their website, which depicts photos from their move-in day, along with other various improvements they are making to the place. What really caught my eye, however, is the fact that one of their two beloved main fermenters is named....wait for it.... LESLIE! (see photo) They've even painted her name right on the front of her lovely, glossy belly.

Could there BE a better sign???

(You know, besides a "Now Open" sign in the window, of course)

BEER BREAD

Recipe by Paul Hollywood, breadmeister extraordinaire. Recipe appears in Mr. Hollywood's wonderful book, 100 Great Breads.

This bread is best enjoyed with an accompaniment of a sharp cheddar cheese and a glass of good beer. Enjoy!

1 1/2 C whole wheat flour
1 2/3 C white bread flour, plus extra for dusting
1 T salt
1 pkg yeast
1/4 stick butter, softened
1 1/4 C your favorite GOOD beer

Put all ingredients into a bowl and mix until all of the flour has been picked up. Tip the dough out onto a lightly floured counter and knead for 5 minutes, until the dough is smooth and creamy. Put the dough back into the bowl to rest for 1 hour.

Line a baking sheet. Tip the dough out onto your floured counter and shape into a ball, then flatten out a bit with your hands and cut diagonal lines across the top. Put the dough on the baking sheet and let rise for 1 hour.

Preheat the oven to 400 degrees. Bake the loaf for 30 minutes, until golden brown, then transfer to a wire rack to cool.

HELLO AUTUMN!!

2008-09-22T16:23:00.000-07:00

Today is the official start of Autumn, but I didn't need the newsman to tell me that since I'm still sore from cleaning up leaves and weeds in the yard ALL DAY Saturday. Last weekend was the unofficial end of Summer, with the running of the Chestnut Hill XC Classic. In classic Melanie form, she showed up, coffee in hand, to help with registration and ended up running the race (in summer white fashion pants, no less) in order to help keep company with new S&S Crew member, Rick. It was Rick's first race, and we are hoping he enjoyed it enough to run another. You never know with this race, since anything can (and usually does) happen.

As for me, I'm slowly starting to ramp up the mileage again to take a crack at the Stoudt's Brewing Co. 12k. I can't promise it will be pretty, but with the free beer at the finish line, at least you know I will finish. :)

To help usher in Autumn, I am posting a recipe for a simple APPLE SPICE CAKE. Of course it should be washed down with some apple cider!

APPLE SPICE CAKE

2 C all-purpose flour
1 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp ground allspice
1/2 tsp salt
1 C butter, softened
2 C sugar
4 eggs
1 tsp bakind soda
1 T warm water
1 tsp vanilla
3 apples, peeled, cored and chopped
1/2 C raisins
1/2 C walnuts (optional)
confectioner's sugar for dusting

Preheat oven to 350 degrees. Butter a 10-inch tube pan.

Whisk together flour, spices, and salt. Set aside.

Cream together butter and sugar. Mix in eggs and vanilla. Stir together soda and 1 tablespoon warm water, and mix into the sugar mixture. Stir in flour mixture, apples, raisins and nuts, if using, until well blended. Pour batter into prepared pan.

Bake for approximately 1 hour, or until a tester comes out clean. Cool in pan. Once cool, loosen cake, turn out onto a plate, and dust with confectioner's sugar.

HAPPY BIRTHDAY (to me)!!

2008-09-08T18:28:00.000-07:00

Another year gone by... where do they all go??

My birthday present to myself this year was entry into the New York Biathlon in Central Park. (My poor, sore body is wondering why I didn't go with a massage for a gift.) Seriously, I'd put this race in the top 5 of the hardest races I can recall in recent memory. Hills, hills, and more hills.

Nicole was brave enough to join me and we drove up to NYC in the early hours of the morning with little hassle, finding parking right on 5th Avenue in front of a swank address where I hoped any would-be thieves would turn their noses down at my car in favor of the Benz's and BMW's in the area.

We made it to the Boathouse in plenty of time to rack our bikes, check in and get ready to go. Of course, just to add insult to injury, the course started with a run straight uphill. Great. Right from the outset, we knew this was going to be a tough course.

True to form, the bike portion (2 full laps around the entire Central Park) totally beat me down and I was exhausted by the end, with the second running leg still to go. The second run mimicked the first, so it meant another run straight uphill, but I just kept telling myself that I get to run down that same hill to the finish line.

All in all, it was a good day, despite the fact that our bodies completely atrophied on the ride home. Neither of us won any medals, but it was an inspiring and motivating event, if for nothing else that the fact that we actually completed it and are still living (did I mention the hills??).

The race rounded out a great birthday celebration for me. First, we celebrated with Matt's family down in Sea Isle City, where they were camped out for a late summer vacation. Then, we spent the day with Dad and Christel roving around the Italian Market. And, as a bonus, Christel indulged my love of all things Halloween by spoiling me with lovely Halloween/Birthday gifts. The great bonus is that our house is now already decorated for Halloween, thus ensuring that my favorite holiday will be extra long this year. (Thanks, Christel!)

A girl could get used to all of this fuss! Too bad it's over for another year....

10 YEAR ANNIVERSARY!

2008-08-27T17:52:00.000-07:00

August 28, 1998.

A day which shall go down in the record books forever....well, at least for me. It was the day I did my first triathlon - the Santa Barbara County Municipal Triathlon (sprint distance) in Santa Barbara, CA. Some things I have learned these past ten years include:

1. There is a huge difference between road bikes and mountain bikes (aka skinny tires and fat ones)

2. You always need a helmet in competition.

3. Wetsuits aren't just for scuba diving and surfing.

4. Goggles are really important when swimming. Especially in competition. In the open ocean.

5. If I get kicked in the face in an open water swim, there is no use waiting for an apology.

6. There is a difference between a "racing" swimsuit and one you wear to lounge on the beach. (Hint: racing swimsuits don't usually feature flowers and other "fun" designs)

7. Padded bike shorts exist for a reason. A very, very important reason.

8. Running a race isn't the easiest thing in the world. Running a race directly after swimming a race and biking a race pretty much equates to trying to support a cinder block on a stack of jello.

But the best thing I've learned in these past ten years is:

I CAN LINE UP AT MY FIRST TRIATHLON WITH THE ENTIRE SQUAD OF THE UC-SANTA BARBARA TRIATHLON TEAM, WEARING MY FLOWERED SWIMSUIT (WHILE THEY WORE KICK-ASS, STEALTH-LOOKING BLACK ORCA WETSUITS WITH THEIR SCHOOL INSIGNIA ON THEM, ALL OFFICIAL-LIKE), AND HAVING NO BIKE HELMET (AND DID I MENTION I BORROWED MY FRIEND'S OLD MOUNTAIN BIKE?) AND STILL FINISH (NOT IN LAST PLACE!) WITH MY HEAD HELD HIGH IN AMAZEMENT AND AWE (DID I JUST FINISH A TRIATHLON? IN THE OPEN PACIFIC? GO ME!), AND TOTALLY FEEL LIKE I COULD RULE THE WORLD (YOU KNOW, IF I WANTED TO, THAT IS).

Sport is a good thing.
Competition is a good thing.
Pushing one's limits and comfort zone is a good thing.

I really can't believe it's been ten years. I can't say that I've gotten all that much better since that first tri, but the joy and confidence (and laughs!) the past ten years have provided has definitely been worth it all.

HERE'S TO MANY, MANY MORE!

THAI RED CURRY & LITTLE GREEN MEN

2008-08-24T14:32:00.000-07:00

UFO SPOTTED IN GLENSIDE!!! (Actually in our front yard)

The crazy thing is that we have these growing in front of our house, right in the flower bed. The seed package read pattypan squash (which I happen to love), but I guess I didn't realize there was any other type besides "baby" pattypans. These giant mommas have been coming up pretty quickly, so we had to do something with them and soon.

On our last trip to Trader Joe's, we got suckered in to the free sample which was rice smothered in a lovely, delectable red thai curry sauce. We, of course, left the store with a bottle of the sauce and I immediately had the notion of using it on our UFOs. The result was scrumptious. Unfortunately I was cooking while simultaneously watching the men's Olympic marathon, therefore I got totally distracted at the end and forgot to get a final photo. I did, however, manage to get a "before" video of the hollowed out pattypan, ready for sauteeing (see bottom of post).

THAI RED CURRY UFOs WITH MARIACHI AND SAN MARZANOS

3 giant pattypan (UFO) squash

2 T canola oil (I use Smart Balance)
1/4 C water
1/2 of a mariachi pepper, chopped into tiny pieces*
3 chopped San Marzano tomato (or any Roma-type tomato)
1 bottle Trader Joe's Thai Red Curry Sauce
1 package Trader Joe's Organic Brown Rice (in the freezer section)

Using a vegetable peeler, peel the squash, cut them in half and, with a teaspoon, removed the seeds and string inside. Then, cut the squash into 1/2 inch sized pieces and sauteed them over medium high heat in 2 tablespoons of Smart Balance canola oil until they are browned.

Add the 1/4 cup of water, the pepper and tomatoes to the pan, put the lid on, reduce the heat to medium low, and let them steam for about 20 minutes until the squash is very soft - at this stage, the squash begins to take on the consistency of sweet potatoes (who would've guessed?).

Remove lid, add Red Curry Sauce, turn up heat to medium and cook until bubbly. Meanwhile, prepare rice as package instructs (3 minutes in the microwave). To serve, scoop a bit of rice into a bowl, top with squash curry, and enjoy.

Suggested Liquid Refreshment Accompaniment: Pennsylvania's Own - River Horse Summer Blonde Ale. Yum.

* I decided to be bold and daring and add half of a mariachi pepper to this dish. This is mainly because we have them growing in our garden and have let them redden on the vine, which usually means they are ridiculously hot - in fact, as I was removing the ribs and seeds, a splash from the pepper landed straight in my eye and burned like a darn thing. However, the pepper surprisingly mellows as it cooks and it lended a lovely little bite to the dish that neither overheated the palate nor distracted from the spice. An unexpected pleasure. :)

ZUCCHINI AND THE OLYMPICS

2008-08-18T12:16:00.000-07:00

Please excuse my absence, however we've been in full-on Olympic mode at our house and the whole time difference thing has been making for very tired days. Not much has been going on apart from Olympics-viewing and tomato-eating. That's our lives, in a nutshell.

This past Saturday featured a very enjoyable Original S&S Crew run, wherein we decided not to mess with a good formula...Melanie has already signed up for the PDR and has enlisted my bandit assistance for a few miles. We also happened upon Rhonda (of Rhonda's Rookies fame) just before Lincoln Drive, which was a welcome diversion. Also creating a wonderful diversion were thoughts of the Zucchini Oat Bread, which Matt had made the day before using a zucchini the size of a baseball bat (given to me by a coworker). We ran for an hour, got showered and changed, put the coffee on, and sat down with our feet up, ready to enjoy coffee, zucchini bread, and yes, more Olympics. Now that's what I call an enjoyable Saturday morning!

Editor's Note: This bread won the $400 prize in the Better Homes & Gardens cook-off, in the category of breads and rolls. Yeah, it's that good.

ZUCCHINI OAT BREAD
recipe courtesy of BH&G magazine

1 1/2 cups sugar
2 1/4 teaspoons groun cinnamon
2 1/2 cups all purpose flour
1 cup rolled oats
1 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
3 eggs
1 cup applesauce
1/4 cup butter, melted
1 teaspoon vanilla
2 cups shredded unpeeled zucchini
1 cup chopped walnuts
3/4 cup raisins

Preheat oven to 350 degrees F.

Lightly coat a 9x5x3-inch loaf pan with cooking spray; set aside.

Combine 1 tablespoon of the sugar and 1/4 teaspoon of the cinnamon; set aside.

Combine flour, oats, baking powder, salt, baking soda, and remaining cinnamon; set aside.

In a large mixing bowl beat eggs with electric mixer on medium speed for 2 minutes or until foamy.

Add remaining sugar, the applesauce, butter, and vanilla. Gradually add the flour mixture, beating on low speed just until combined. Stir in zucchini, nuts, and raisins. Spoon into prepared pan. Sprinkle with sugar-cinnamon mixture.

Bake for 1 hour and 20 minutes or until a wooden pick inserted near the center comes out clean.

Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on rack.

Wrap and store several hours before slicing. Makes 16 slices.

RED BABIES

2008-08-01T10:37:00.000-07:00

Our tomatoes have really started coming in in the past week or so. Matt has been tending to them with the care of a seasoned midwife, monitoring their progress, determining when they are ready to be plucked for the world, weighing them, recording their weights for posterity, and swaddling them in brown paper when deemed necessary.

His attention to detail has been humorous, at times. It was all business last night though, as we attended the club run and then hurried back home to the babies, and enjoyed a dinner of gnocchi with a simple sauce, made of olive oil, San Marzanos, oregano picked fresh from the garden, salt and pepper.

Lovely!

LAZY WEEKEND

2008-07-28T11:10:00.000-07:00

It was a pretty lazy weekend all in all here. On Saturday, we met up for the club run and the humidity took it out of us. Saturday night was date night - which meant dinner and bowling. We hadn't been bowling in ages and the first game was pretty rough. On the second game, though, I scored my highest bowling score ever - a 142! I won the second game and Matt won the third, so we called it even. On Sunday, we grilled for dinner - after the hailstorm blew through, of course. We tried some new recipes, which we promptly proclaimed to be winners!

CURRY SPICED SHRIMP WITH MANGO RICE SALAD
recipe adapted from Cooking Light Magazine

1 tablespoon minced fresh garlic (I used jarred)
1 tablespoon minced peeled fresh ginger (I used jarred)
1 tablespoon low-sodium soy sauce
4 teaspoons curry powder
1/8 teaspoon ground red pepper
1 teaspoon ground cumin
1 pound medium shrimp, peeled and deveined
2 cups water
2/3 cup light coconut milk
1 1/4 cups uncooked long-grain rice
2 mangoes, peeled and diced
1 red bell pepper, seeded and diced
1/2 cup sliced green onions
4 tablespoon chopped fresh cilantro (I used frozen cubes)
4 tablespoon chopped fresh parsley
2 tablespoons fresh lime juice
1/2 teaspoon salt
Cooking spray

Combine first 6 ingredients in a medium bowl. Add shrimp; toss to coat. Cover and chill 1 hour.

Bring water and coconut milk to a boil in a medium saucepan; add rice. Cover, reduce heat, and simmer 15 minutes or until the liquid is absorbed. Add mangoes, bell pepper, onions, cilantro, parley, lime juice and salt; toss gently to combine. Keep in refrigerator to chill.

Prepare grill or grill pan to medium-high heat.

When grill is ready, spray a grill basket with small holes with cooking spray. Add shrimp, cover grill, and allow to cook for about 3 minutes. Uncover grill and, using a large spatula, flip and stir-fry shrimp for another 2 to 3 minutes until cooked through.

Serve shrimp with rice salad.

PERHAPS I WAS A BIT HASTY

2008-07-24T09:04:00.001-07:00

Okay, so maybe I was a *tad* bit dramatic in my last post, what with the wool sweater bit and all, but I really do hate the heat. Last night, however, we dined like kings (and queens), with the first BLTs of the summer, made with the first big, juicy tomatoes of the summer. Matt remarked that even the tomatoes from the Farmer's Market weren't this red and luscious.

So I guess the heat is good for at least one thing....ripening the garden!

We served the BLTs with a Belgian endive, carrot and cilantro salad, adapted from a recipe originally found in Great Greens, an awesome greens cookbook by Georgeanne Brennan.

Now, if only we could have those tomatoes all year round.....

BELGIAN ENDIVE, CARROT AND CILANTRO SALAD

recipe adapted from Great Greens by Georgeanne Brennan

1/4 C rice wine vinegar

2 T sesame oil

salt & pepper

4-5 heads Belgian endive

1 C grated carrot

1 C fresh cilantro leaves

In a large salad bowl, combine vinegar, oil, salt and pepper and mix well. Set aside.

Wash each endive and remove any soiled outer leaves. Cut each endive in half and remove small core. Julienne the endive halves and place in a bowl with the grated carrot and cilantro leaves.

Pour dressing over top and toss to coat.

IS IT AUTUMN YET?

2008-07-21T06:39:00.000-07:00

Day 6 of our little heatwave is well underway and I am turning my thouhts to things like wool sweaters, changing leaves and fires in the fireplace. Well, a girl can dream, can't she?

I felt pretty listless this past weekend, but managed to meet up with Melanie and Heather for a 5-mile slog on Saturday morning. . . after which, Matt and I laid by the pool for a bit to cool down.

On Sunday, we went out for a "leisurely" bike ride around the neighborhood which turned into an hour-long, hilly sweatfest - in a sort of fun way. Except for that little part where I lost my chain. I still have no real idea how to properly use the shifters on my bike.

Last night, because we just weren't hot enough, we decided to grill and eat out on the deck. I made up a batch of my new favorite burgers, my own adaptation of a Cooking Light recipe. I have to grudgingly admit that the ability to enjoy these out on the deck in the summertime, almost makes the hot weather worth it.

GREEK-STYLE TURKEY BURGERS

recipe adapted from Cooking Light

1 pound ground turkey

1 large egg white
1 cup chopped red onion
3 T dried mint flakes
1/2 cup dry breadcrumbs
1 container crumbled feta cheese with oregano and lemon (or whichever kind you prefer)
3 tablespoons fresh lemon juice
3 T dried dill

Combine all ingredients, shape into patties and grill.

A NEW USE FOR AN OLD FRIEND

2008-07-17T06:59:00.000-07:00

Just when you think you know every use for a sports bra....

Sports bra saves U.S. hiker trapped in Alps
Stranded after fall, plucky climber attracts lumberjacks with undergarment

For the full AP story, click here.

PEPPER DELIGHT: GARDEN UPDATE #1

2008-07-14T08:41:00.000-07:00

While we have been happily pulling up radishes and lettuce leaves the past few weeks, we were delighted to see that the cubanelle peppers were also getting ready to be picked. This was especially exciting given the fact that our pepper outcome was dismal last year - we may have gotten two all summer. But last night, Matt picked 4 nice-sized lovelies, to which we added a few peppers we bought at this week's G-side Farmer's Market, and we were able to make a recipe I've been wanting to try for about a year.

This recipe was pretty simple, even though the long directions belie this fact. The recipe below is my adaptation of Peperoni Ripieni (Stuffed Peppers) which originally aired on PBS' Ciao Italia show over a year ago. You can use it as a jumping off point - you could vary the cheese and the herbs any way you'd like. The original was pretty tasty, though, too.

PEPERONI RIPIENI ALLA GLENSIDE

4 to 6 cubanelle peppers
1 T butter

1 C arborio rice (risotto rice)
3 C hot vegetable broth
1 generous C grated Parmesan cheese
1/4 C dry parsley
salt & pepper
olive oil

Preheat the oven to 375 degrees.

Spray an 11 x 13 inch, or similar, baking pan with cooking spray.

Cut the stem end off of each pepper. Remove the seeds and as much of the ribs as you can from each pepper, using a small spoon if needed. Using a small, sharp knife, cut a small hole in the narrow end of the pepper to prevent the peppers from cracking. Set peppers aside.

In a medium saucepan, heat butter over medium-high to high heat until foaming. Add rice and stir until all kernels are coated and starting to "pearl" - about 1 minute.

Add one cup of the hot broth to the rice and stir frequently until liquid is absorbed. Continue stirring and adding liquid until liquid is incorporated and rice is tender, approximately 20 to 25 minutes. Set rice aside to cool, then dump rice into a bowl. Stir in the cheese, parsley, salt and pepper to taste, and mix to thoroughly combine all ingredients.

Stuff the peppers with the rice-cheese mixture and place in prepared baking pan. Once all the peppers are ready, drizzle with a bit of olive oil and cover the pan tightly with aluminum foil. Bake the peppers for 30 minutes, then uncover and bake another 10 minutes, or until tender.

RUNNING LIKE SASQUATCH

2008-07-08T06:28:00.000-07:00

We are having an unusually hot summer here - or maybe last summer was just unusually mild. In either case, I hate the heat and what it does to my motivation...and my hair. I'm trying to push through it, even though I feel like sasquatch every time I run; sweaty, hairy and all disjointed. In S&S Crew news, Nicole signed up with Team-in-Training to do the Nike Women's Marathon in San Fran. She's been trying to get into the race for a few years now...the lure of a specially-designed Tiffany's necklace in lieu of a finisher's medal is quite strong :)

In other Sasquatch-related news, a friend at work went up to the Adirondack mountains this past weekend to search for the elusive creature. He and his friends set up a motion-sensor camera and caught various animals on tape - deer, bears, even wild turkey. But one shot remained a mystery. Click on the photo above and check out the image on the left. Something had to trip the camera to shoot the image. Could it be .... ?

NEW YORK SOCIALITES AND OTHER MUSINGS

2008-07-01T07:36:00.001-07:00

What does one think about whilst whiling away the minutes on a treadmill? If you are me (which would be impossible since I am me and you are you - and for that you should be thankful), you wouldn't be thinking of much, since the volume on your headphones would be cranked way up and a towel would be covering the monitors so you wouldn't be looking down every 10 seconds wondering if you were done yet.

But today I got to thinking of an article I read in last Sunday's New York Times. Perhaps you saw it? It was the one about the 28 year old socialite (married to a man 30 years her senior) and her blog (and also her dog). Their marriage seems happy enough, at least in that "New York socialite" sort of way. And he doesn't seem to mind, at least not from the article, that she keeps a blog about their lives (their 3 lives, including the dog).

I decided to check out the blog. My verdict? Not too shabby. Again, at least not in that "New York socialite" sort of way. I liked her tongue-in-cheek title - May December - named in part due to their age difference.

I was particularly amused by the entry regarding her kitchen remodel. She and her husband were debating the merits of installing a butlers pantry. However, as she bemusedly pointed out, "don't get too excited, there's just me and no butler in sight, so technically this room should be labeled 'Mel's Pantry'."

Then, in a blog entry titled, "A Tale of Two Dishwashers," she left it up to a reader poll to decide whether her new dishwasher should have a cutlery basket on the bottom or a silverware rack on the top. Ballsy indeed. At least in that socialite sort of way.

Although Mrs. Morris is leading a life I will never lead, and leans a bit too much toward the preppy side of the apparel spectrum, there is something I am drawn to on her blog. Perhaps it is her lovely Italian greyhound, Monty.

As the Times pointed out, her chosen medium is so often used as a source of unrelenting gossip and backstabbery by those in her position (NY socialite), however she chooses to use it a means to record the better part of her life (her strange crush on Supreme Court Justice John Roberts notwithstanding).

So, what does this have to do with running, or cooking for that matter? I dunno. It was just a musing at 6am on the treadmill. However I will gladly re-post Mrs. Morris' yummy-sounding recipe for Blueberry Clafouti.

It's what all the young socialites will be serving! [Just remember that your dessert fork is above your plate!]

MELISSA C. MORRIS' BLUEBERRY CLAFOUTI
source: May December blog
original post: here

2 lbs blueberries
3/4 cup all purpose flour
3/4 cup sugar
2 eggs
8 oz heavy cream
2 teaspoons vanilla extract

1. Preheat oven to 400 F.

2. Butter and flour a 2 quart nonreactive baking dish. Place the fruit in the dish and reserve.

3. In a medium bowl, combine the flour and sugar and blend well. Reserve.

4. In a small bowl, combine the eggs, cream, and vanilla. Whisk until well blended. Make a well in the center of the flour mixture. Slowly whisk in the egg mixture to form a smooth batter. Let rest 15-20 mins.

5. Pour the batter over the fruit and bake until the batter has just set and the surface has a light golden color, 25 to 30 mins.

6. Just before serving, sprinkle with confectioners' sugar. Serve warm or at room temperature.

RUNNERS = CRIMINALS?

2008-06-24T08:04:00.000-07:00

The New York Times recently published an article strangely claiming that a link has [maybe] been discovered between crime and fitness. The recent study, published in The Social Science Journal, implies that the athletically fit are more likely to be jailed on violent crimes than those who were not as fit.

Huh?

Whatever happened to all those feel-good endorphins and zen-like calm that exercise is supposed to give us?

I would have thought that the complete opposite was true. I would posture the following sort of formula:

Complete Couch Potato
+ General Dissatisfaction with Life and Self
+ Bad Mood at all Times
= CRIME SPREE AND LIFE ON THE LAM!

This got me thinking . . . why don't we see more serial-killing marathon runners? For me personally, this is a dangerous notion, since I live with a marathon winner who may, any day now, turn to the dark side.

I just can't imagine Deena Kastor, all five-feet-four of her, robbing a string of convenience stores, then carjacking her getaway car.

Of course, the article ends by stating that being fit is not, in totality, a predictor of violent crimes. Rather, "those who are fit may have personalities that are more likely to make them violent...what drives them to be fit also drives them to be violent."

Hmm.

Yup. Sounds like a Type A Triathlete to me!

Photo credit: Mike Robeson, Chain Gang, London Marathon 2007

S&S CREW OUT ON THE ROAD

2008-06-12T06:44:00.000-07:00

Last night, the S&S Crew hit Jenkintown for the Sunset 5k. Actually, it was a family affair, as Joe, Carla and the girls are visiting. Matt graciously watched the girls at the playground (conveniently located next to the finish line!) while Melanie, Joe, Carla and I ran the race. Even though it has still been pretty warm, thankfully the crazy 100-degree heat wave is over. After the race, we treated the girls to the homemade ice cream that we helped them make yesterday. Tomorrow, it's off to the shore!

HOT, HOT, HOT!

2008-06-09T06:40:00.000-07:00

How is it that in one week our weather can go from 67 degrees to 101 degrees? There is something SERIOUSLY wrong with that. I feel totally drained and disgusted with this heat, and I know I am not the only one. This past Saturday, Melanie and I traded our normal morning run for a volunteering stint at the Wissahickon Trail Classic. Secretly I was happy not to be running. There is just something about this weather that causes me all kinds of undo stress about getting out for a long (or longish) run. I don't know what it is, but it doesn't help that we had no ramp-up, just WHAMO, in your face, HEAT and HUMIDITY. Ick!

With that said, we have a race on the docket for this week - the Jenkintown Sunset 5k - which will be a family affair, since Joe, Carla, and the girls will be coming to town this evening and staying for a week. The weather-people tell us that the heat should break on Wednesday. I sure hope so. The only relief I've been getting is the knowledge that we'll be heading down to Cape May on Friday. It's bound to be cooler in the ocean.

WHAT ARE THE ODDS?

2008-05-29T06:13:00.000-07:00

Do you ever have those times when something happens to you and you wonder "what are the odds of THAT happening?" Case in point...recently my brother decided to look up an old friend from high school...only to find out that the friend now lives just one block away from his only sibling (me)! How crazy is that?

Sometimes I think there is a reason for the coincidences, and other times I think it is purely a random event.

I did some online research about "odds" in general and I found a few strange but interesting ones that I did not know:

- Odds of writing a New York Times bestseller = 220 to 1
- Odds of catching a ball at a major league ballgame = 563 to 1
- Odds of becoming a pro athlete = 22,000 to 1
- Odds of finding a 4-leaf clover on the first try = 10,000 to 1
- Odds of winning an Academy Award = 11,500 to 1
- Odds of striking it rich on Antiques Roadshow = 60,000 to 1
- Odds of becoming a saint = 20,000,000 to 1
- Odds of a meteor landing on your house = 182,138,880,000,000 to 1
- Odds of being killed by space debris = 1 in 5 billion
- Odds of being killed by falling out of bed = 1 in 2 million
- Odds of being killed by a falling coconut = 1 in 10 million

And my favorite...odds that a random American home has at least one container of ice cream in the freezer....9 in 10!

Going back to the falling coconut.... apparently falling coconuts reach speeds of about 50 miles per hour*, enough to prove fatal. Approximately 150 people are reported killed each year by this cause. Does this sound nuts to you, or is it just me?**

In honor of the dangerous coconut, I am posting a recipe for COCONUT CURRIED TOFU. Enjoy!

COCONUT CURRIED TOFU WITH
GREEN JASMINE RICE
Recipe courtesy of Bon Appetit magazine

1/4 cup unsweetened shredded coconut
1 3/4 cups water
1 teaspoon salt
1 cup jasmine or basmati rice
1 cup (packed) coarsely chopped fresh cilantro
3/4 cup unsweetened light coconut milk
4 teaspoons minced fresh ginger
1 tablespoon fresh lime juice
2 large garlic cloves, minced
2 tablespoons vegetable oil
16 ounces extra-firm tofu, drained, patted dry, cut into 1/2-inch cubes
1/2 cup thinly sliced green onions
2 teaspoons curry powder
1 teaspoon ground cumin
1/8 teaspoon dried crushed red pepper
1 cup whole small cherry tomatoes
2 tablespoons chopped peanuts

Stir shredded coconut in small nonstick skillet over medium heat until light golden, about 5 minutes. Transfer to bowl.

Bring 1 3/4 cups water and salt to boil in heavy medium saucepan. Stir in rice; bring to boil. Reduce heat to low, cover, and simmer until water is absorbed and rice is tender, about 20 minutes.

Meanwhile, puree cilantro, 1/2 cup coconut milk, 1 teaspoon ginger, lime juice, and half of garlic in blender. Mix puree and coconut into rice. Set aside.

Heat oil in large nonstick skillet over high heat. Add tofu; stir-fry until golden, about 6 minutes. Add onions, curry, cumin, red pepper, remaining ginger, and remaining garlic. Stir-fry 1 minute. Stir in tomatoes and remaining coconut milk. Season with salt and pepper.

Divide rice among 4 plates. Top with tofu mixture. Sprinkle with peanuts.

Makes 4 servings.
Per serving: 433 calories; 20g total fat; 5g saturated fat; 0g cholesterol

* No, I did not conduct the scientific study, I just pilfered the "data" from the web.

**My sincerest apologies to fallen coconut victims and their families.

SAVE THE BEES!

2008-05-15T08:40:00.000-07:00

IN THE PAST TWO YEARS, NEARLY ONE THIRD OF AMERICA'S HONEYBEES HAVE VANISHED.

Did you know this? I had no idea.

According to the Associated Press:

A survey of bee health released last month revealed a grim picture, with 36.1 percent of the nation's commercially managed hives lost since last year. Last year's survey commissioned by the Apiary Inspectors of America found losses of about 32 percent.

As beekeepers travel with their hives this spring to pollinate crops around the country, it's clear the insects are buckling under the weight of new diseases, pesticide drift and old enemies like the parasitic varroa mite, said Dennis vanEngelsdorp, president of the group.

This is the second year the association has measured colony deaths across the country. This means there aren't enough numbers to show a trend, but clearly bees are dying at unsustainable levels and the situation is not improving, said vanEngelsdorp, also a bee expert with the Pennsylvania Department of Agriculture.

"For two years in a row, we've sustained a substantial loss," he said. "That's an astonishing number. Imagine if one out of every three cows, or one out of every three chickens, were dying. That would raise a lot of alarm."

About 29 percent of the deaths were due to colony collapse disorder, a mysterious disease that causes adult bees to abandon their hives. Beekeepers who saw CCD in their hives were much more likely to have major losses than those who didn't.

"What's frightening about CCD is that it's not predictable or understood," vanEngelsdorp said.

Last month, Pennsylvania Agriculture Secretary Dennis Wolff announced that the state would pour an additional $20,400 into research at Pennsylvania State University looking for the causes of CCD. This raises emergency funds dedicated to investigating the disease to $86,000.

The issue also has attracted federal grants and funding from companies that depend on honeybees, including ice-cream maker Haagen-Dazs.

Because the berries, fruits and nuts that give about 28 of Haagen-Dazs' varieties flavor depend on honeybees for pollination, the company is donating up to $250,000 to CCD and sustainable pollination research at Penn State and the University of California, Davis.

HOW CAN THE AVERAGE AMERICAN (i.e. You and Me) HELP?

HERE ARE A FEW WAYS:

- Replace some of your existing lawn with flower beds.

- Plant native plant species, which are well-suited for local bee populations.

- Reduce or eliminate pesticides and insecticides in the garden whenever possible.

- Choose plants that flower at various stages in the growing season to provide a constant source of food for pollinators. [For a free packet of bee-friendly flower seeds, go to burtsbees.com]

- Buy VANILLA HONEY BEE, a new flavor of ice cream from Haagen-Dazs, which promotes awareness to the cause through helpthehoneybees.com, the company's new bee awareness campaign.

Another great thing to do, if you are in the Montgomery County area, is to drop by the Glenside Farmers Market on Saturdays and visit the Everich Farms booth. They are a local farm and apiary and they sell their wonderful local honey...you could use the honey to make gelato!

HONEY GELATO
Recipe courtesy of Cooking Light magazine

1/2 cup honey
1/3 cup nonfat dry milk
1 (12-ounce) can evaporated fat-free milk
1/8 teaspoon salt
4 large egg yolks
1 cup 2% reduced-fat milk
Mint sprigs (optional)

Combine first 3 ingredients in a medium, heavy saucepan. Heat mixture over medium heat until honey dissolves, stirring frequently (do not boil). Remove from heat.

Combine salt and egg yolks in a large bowl, stirring with a whisk. Gradually add honey mixture to egg mixture, stirring constantly with a whisk. Place honey mixture in pan; cook over medium heat until mixture reaches 180° (about 3 minutes), stirring constantly (do not boil). Remove from heat; stir in 2% milk. Cool completely.

Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon gelato into a freezer-safe container. Cover and freeze 2 hours or until firm. Garnish with mint sprigs, if desired.

NATIONAL STRAWBERRY MONTH

2008-05-13T07:27:00.000-07:00

May is National Strawberry Month. Joe and Carla took the girls to a strawberry farm to pick their own fruit and, judging by the photos, they had a blast. We have toyed with the idea of growing our own out on the deck, but as yet have not done so. Perhaps next year.

In the meantime, here are a few strawberry facts I came across:

- Strawberries were originally called "Strewberries". They were called this due to the way the berries seem to be just strewn about the leaves of the plant.
- Eight strawberries provide 140 percent of the recommended daily intake of Vitamin C.
- Strawberries are the first fruit to ripen in the spring.
- One cup of strawberries has just 55 calories.
- The strawberry is the only fruit with the seeds (on average, 200) on the outside of the fruit.
- Strawberries are grown in every state in the United States and every province of Canada.

And to celebrate the strawberry, here is a lowfat and easy recipe for Strawberry Mousse.

SIMPLE STRAWBERRY MOUSSE
Recipe courtesy of Cooking Light Magazine

Ingredients:
2 cups quartered strawberries
3 tablespoons sugar
1/2 cup low-fat sour cream
1 1/2 cups frozen reduced-calorie whipped topping, thawed

Combine the strawberries and sugar in a blender, and process until smooth. Combine strawberry puree and sour cream in a large bowl, stirring well with a whisk. Fold whipped topping into strawberry mixture. Spoon into 6 (6-ounce) custard cups. Cover and freeze 4 hours or until firm.

Per serving: 102 calories/ 4g fat

Photo credit: Becky Liugart-Stayner

PLANTING & HEALING

2008-05-12T06:31:00.000-07:00

After torrential downpours most of the day on Friday, we awoke to grey skies but nice temperatures on Saturday. The S&S Crew managed a nice 5 mile run on Forbidden Drive despite my insistence that I really wasn't "feeling it" that morning. Matt and I then ventured out to the French Cafe for brunch and then it was off to the nursery to begin the weekend's major chore: planting.

On Friday, we had about $170 worth of new plants delivered to the house. These included:

- Two New Jersey Tea Shrubs (so named because the leaves were used for tea during the Revolutionary War)

- Two SugarPlum Roses

- Two dozen Ranunculus bulbs

- An entire shade garden with nine varieties of plants to be planted around the red maple near our deck

To add to this, Matt and I visited Magano's nursery in Flourtown and bought 5 varieties of heirloom tomatoes, some white eggplants and peppers for the newly expanded garden, as well as a few more succulents for the rock garden.

In short, we had our work cut out for us, which was just fine by me since Sunday was Mother's Day. I have an immensely hard time with this holiday - it's particularly painful and does not seem to respond to the "time heals all wounds" adage. Mostly, I prefer to keep to myself, which worked out perfectly this year since Matt went over to Kerry's for their brunch and I got to dig around in the dirt (and manure - bonus!) by myself. I don't have my Mother's green thumb - my brother inherited that - but spending the day planting seemed helpful in spirit.

After dinner, after all of the myriad plants were firmly dug into the ground, Matt and I put our feet up, admired our handiwork, and drank a pitcher of rum runners. Planting flowers and drinking rum drinks - that's a day that Mom would have enjoyed.

S & S CREW HITS BROAD STREET!

2008-05-07T06:55:00.000-07:00

Here we are, shufflin' on down Broad Street - making friends and gladhanding (well, sort of) like two political candidates. As mentioned in previous posts, people often tend to sort of join us on our runs and looking at this photo I guess I see why. Between my slow pokey pace and Melanie's megawatt smile, I guess we make a pretty approachable pair...if only my face didn't turn beet red at the slightest hint of exertion. Oh well!

We had a pretty good race, even though 2008 is turning out to be my slowest year yet. I credit the few extra pounds I've put on and vow to get them off by the end of the year. Broad Street included another PW for me (personal worst time), but I managed to have fun anyway. Along the ten-mile course, Melanie and I managed to shake hands with both the Mayor and the Governor, get caught up on the news with Steph and her new baby, Avery, talk to George a bit about Nicole and their new move, say hi to Kerry and her buddy who were late to the start due to the porto-potty situation, and run with Jimbo for several miles before losing him at a water stop. And, of course, amongst ourselves we covered the election, the Star Jones divorce, and the drama over Melanie's friend's engagement.

At the end of the race, Melanie had her usual "I'm bored with this, let's get it over with" moment wherein something inside of her gives her a boost of energy and a final kick of speed. She finished a full minute and twenty seconds ahead of me. Fortunately for me, as the numbers entering the race grow larger (a record 22,000 registered this year), there are more people behind me in the pokey pace. It's the little things that boost my confidence!

After the race, Matt (who had biked down the course and cheered us on at a few spots) and I joined our fellow Wanderers for tailgating under the I-95 ramp in FDR Park. A fun day was had by all.

Special shout-outs go to our cheerleaders/support team of Matt and Charles (who graciously provided fresh, cold Gatorade at several stops along the course as well as after our finish).

Editors Note: One more shout-out goes out to the man in red behind us in the above photo. I didn't catch his name, but he is exuberance personified. He was on a bike at several spots along the course. He would bike to a spot, then jump in and tell everyone how great they were doing, slap a few hands, clap a lot, and then bike up to the next spot and do the same thing. We got cheered on by him about 5 times along the course. Whoever you are, thanks for the well wishes!

POSITIVE SPLITS AND OTHER ME-ISMS

2008-05-02T07:49:00.000-07:00

I really didn't know what to expect going into the race at Lehigh. Although I had been very diligent with my weekend long runs, my weekday runs had been spotty at best. This is really not a good scenario if one wants to run an upper mileage race, such as a half marathon. But it was what it was and I knew it going in.

Right after the race started and the 4,000+ crowd started to thin out, I looked over at the sideline and saw Hiro, an old friend of mine who I had not seen in years. I yelled his name and waved and he told me that his wife, Bevan, was right in front of me. He yelled to Bevan, who dropped back and ran the first mile with me (even though she is much faster). We got briefly caught up with what's been going on in our respective lives, then I told her she should go on ahead since I knew my pace was not anywhere near hers. I knew already that I had started out too fast, but it was good to catch up with an old friend.

By the third mile, I knew that going out fast (at least fast for me) was going to haunt me later. The clock at mile three read just over 32 minutes, which is waaay faster than I should have been going at the start of a half marathon. That's more like a 5k pace for me. I decided to "take it down a notch," collect myself and concentrate on my breathing for a bit. I spotted Matt with the camera around this time and wondered if I should ditch my lightweight jacket that I had tied around my waist at the start. But since one pocket held my Sport Beans and the other carried my mp3 player, I decided there was no harm in just keeping it where it was. Besides, I reasoned, it covered my butt from the back, which might be nice for the race photos!

The next several miles passed without much ado. There were several local bands out on the course, ranging from "The Menopausal Maniacs" singing YMCA to a goth-rock band doing their version of Led Zeppelin. At about mile 5 there was a turn around a cone and woman in front of me turned around it, then promptly skidded and fell down. Somehow she had picked up speed going around the cone, which seemed odd, but then lost control on the other side.

Around mile 6, we entered the Lehigh Parkway, a large public park along the Lehigh River. It is really a very pretty place and I enjoyed being off the road. The race wound through the park for about 6 miles and included running past an historic log home as well as running through a red covered bridge. However, the park was not flat. There were several very steep but short hills that pretty much beat me up. Miles 8 and 10 were the worst for me. Mile 9 would have been bad, too, except that I got up over a hill, and around a bend, only to find a man who looked like a cross between Engleburt Humperdink and Bob Reynolds, wearing a tux and carrying a microphone. I know I looked an absolute mess at this stage, but Mr. Tux (who had loads of notice I was coming since I was going so slow), got down on one knee and serenaded me with "Summer Wind." How surreal, but kind of nice!

And then, heading toward the Mile 12 marker, I spotted it...the big yellow sign...Yocco's! This has been a joke between Matt and I. For about the past 3 years, whenever we find ourselves in this part of the state, I (being a hot dog lover) always say I'm going to go to Yocco's. Matt got a shot of me looking as if I just went through the drive-thru:

The last mile of the race, all I kept thinking about was "when will this be over?" I was ready to be finished. I had gotten lost earlier in the race and had lost about 1/4 mile in doing so. My allergies flared up in the park and I had to flag down medics on the course for tissues. I was sweaty, salty, red-faced and tired. Oh, and did I mention that I had to quickly shower and get over to my cousin's wedding right after the race? Yep, I was ready to be finished.

The finish, as I had been warned by Bevan, leads runners up into a high school stadium. The ramp to get up to the stadium is quite steep and you think that you are done as you hit the track. However, you have to run about 3/4 of the way around the track to get to the actual finish. By the time I hit the track, I had tunnel vision, I was just so ready for the finish line. My chip time turned out to be 3:13, a PW (personal worst). However, I am not down about it. It's room for improvement and I'll leave it at that.

This Sunday, The Original S&S Crew heads out to run Broad Street. Reports to be filed next week! In the meantime, here is a slowcooker recipe to with the slowrunner theme. :)

SLOWCOOKER MEATLOAF WITH SHITAKE MUSHROOMS

recipe courtesy of Cooking Light magazine

2 (1-ounce) slices whole wheat bread

3/4 pound ground round

3/4 pound ground turkey

1 1/2 cups sliced shiitake mushrooms

1/2 cup grated fresh onion

1 teaspoon dried Italian seasoning

3/4 teaspoon salt

2 large eggs, lightly beaten

1 garlic clove, minced

2 tablespoons ketchup

1 1/2 teaspoons Dijon mustard

1/8 teaspoon ground red pepper

Place bread in a food processor, and pulse 10 times or until crumbs measure 1 1/3 cups. Combine the crumbs, beef, and next 7 ingredients (beef through garlic) in a large bowl, and shape meat mixture into a 9 x 6-inch loaf. Place loaf in an electric slow cooker.

Combine ketchup, mustard, and pepper in a small bowl, stirring with a fork. Spread ketchup mixture evenly over top of loaf. Cover with lid; cook on LOW for 5 hours.

Note: This recipe is pretty healthy, weighing in at only 265 calories (25g protein, 41mg calcium, and 3mg of iron) per 4oz serving.

ALIVE AND WELL! HAVE SURVIVED LEHIGH!

2008-04-30T08:59:00.000-07:00

Yes, I am slow to post regarding my progress at Lehigh. Let's just say that I am indeed a slowpoke, no denying it. In fact, it took me longer to run the 1/2 than it took Matt to run the full Boston course. Sad, I know, but at least there is plenty of room for improvement! I will be posting pics and a story by the end of the week. In the meantime, I thought it fitting to post these photos of The Tortoise and The Hare statuary which is located just past the finish line in Boston.

Being a slowpoke, I truly appreciate the fable of the tortoise and the hare. It is especially fitting considering that part of the goodie bag at Lehigh was a reversible puppet - one side is the tortoise and one side the hare.

I believe the universe is trying to tell me something:
Keep on truckin' lassie, no matter what the speed. :)

MORE FROM BOSTON

2008-04-28T08:57:00.000-07:00

As noted in my last entry, Matt ran a 2:42 - just one minute more than his fastest Boston, which is especially great considering this year he was running injured.

This year was the first year we did not stay in Cambridge, opting instead to stay downtown, within walking distance to the Expo site and, more importantly, the race finish line. This made things way easier in terms of logistics, and we plan to stay downtown again next year. We did make it out to Cambridge and Harvard's campus on Saturday night for dinner and a short walk. We went to our favorite little hole in the wall, Grendel's Den, and were pleasantly surprised to find out that we were still in time for half price dinner (my dinner ended up being only $4!).

On Sunday, we got to watch the women's Olympic Trials. Unfortunately, Carly had to drop out due to an injury, but she seemed okay with it when we talked to her afterward. Later in the day, we met up with Randy and Emily and headed back over to the Expo. We also went to dinner in the North End and talked about race strategy (both running and spectating) in preparation for Monday.

Monday was a great day - perfect weather, and wonderful times from all Wanderers. Randy ran his first Boston in 3:51 and Justin ran his first Boston in 3:06. Boston Veteran Paul Hines came in at 3:31.

After the race, Randy, Emily, Matt and I wandered over to the Boston Beer Works and feasted on super yummy goodness: onion rings, sweet potato fries, burgers, pizza and beer. How's that for a post-race celebration? Matt and I spent the better part of Tuesday walking the Freedom Trail, and then it was back to the airport to catch our flight home.

All in all, another enjoyable weekend in Boston.

CLEARING UP THE CONFUSION

2008-04-24T07:55:00.001-07:00

Okay, in case there is any confusion....

Matt - 2:42:52

Lance Armstrong - 2:50:58

'NUFF SAID!

(details to follow soon...)

LENTILS AND LONG RUNS

2008-04-17T06:51:00.000-07:00

This past weekend, the original S&S Crew Duo completed our last long run before Lehigh - a nice 11-mile run on a warmer-than-expected morning. I had packed my water belt purely as an afterthought, but was very glad I had it during the run.

This coming weekend, Matt and I will be in Boston, so I plan to get in a short run along the Charles River before Marathon Monday. Matt is injured and Kerry is trying to get him healed enough to run. Hopefully between the warm ultra-sound and a handful of Aleve, he will be okay.

In the kitchen, I tried a new recipe that I had copied down ages ago and had been meaning to try. The recipe originally appeared in the Moosewood Restaurant Low-Fat Favorites cookbook, and calls for cumin, coriander and a bay leaf. I substituted these spices for my berbere spice mix, which I showcased in a blogpost on February 12th. That stuff is wonderful and it compliments lentils and vegetables so well (thank you Fatfree Vegan Recipes!).

We served this stew over brown rice. It is very hearty, and should help Matt store up some good carbs before Boston. I kept meaning to run upstairs and get the camera so that I could get a photo, but the stew was so good, I just kept eating!

RED LENTIL AND ARTICHOKE STEW

1 T olive oil

2 yellow onions, diced
2-3 large garlic cloves, minced
2 T berbere spice mix (see below)
1 cup dry red lentils
2 tablespoons fresh lemon juice
2 14.5-ounce cans fire-roasted diced tomatoes
1 can of artichoke hearts, drained and quartered
generous sprinkling of crushed red pepper flakes

Water as needed (I used about 2 cups)
Salt and ground black pepper, to taste

Microwave brown rice

Heat olive oil in large sauce pan or soup pot. Add onions and sauté on medium heat for about 5 minutes, until golden. Add the garlic and spice mixture and cook for 2 minutes, stirring frequently. Add the lentils, lemon juice, tomatoes with tomato liquid, artichoke hearts, and crushed red pepper and bring to a boil. Lower the heat and simmer for about 20 minutes or until the lentils are tender. Add water occasionally if stew becomes too thick. Add salt and pepper to taste. Serve over brown rice.

Berbere Spice Mix (mix it all together and save in a jar or tupperware container):

1 T ground cardamom
1 T ground coriander
1 T fenugreek
1 T ground nutmeg
1 T ground cloves
1 T ground allspice
1 T cinnamon
1 T paprika
1 T turmeric
1 tsp. cayenne (or more to taste)
1 T ground black pepper
1 T ground sea salt (optional)

AS PROMISED.... THE MAN AND HIS MEDAL

2008-04-14T08:15:00.000-07:00

OLYMPIC BRONZE!

In my hands!

MASAI WARRIOR'S GUIDE TO LONDON

2008-04-11T06:51:00.000-07:00

The London Marathon is this Sunday.

Six Masai warriors from Tanzania will be running the race (in full red Masai robes, with spears and shields) to raise money for clean water for their village. Last week, the UK Telegraph ran a portion of a wonderful essay entitled "Visiting England: A Cultural Briefing for the Warriors" written by British volunteers working in the warriors' village.

I wish they had published the full essay, but this part of it is quite humorous.

Click here to read.

AN HONOR AND A JOY

2008-04-10T11:41:00.000-07:00

I have been waiting to post since this weekend. In fact, I've been waiting for photos to confirm what I got to do on Sunday. Curious what it is? Well, I don't have the photos ready just yet, but...are you ready?.....I got to hold, in my own two hands, an actual Olympic bronze medal!

HOW COOL IS THAT?!?

Way back several months ago I agreed to help a friend who was directing an inaugural race on the Schuylkill River Trail. I have to admit that when I woke up this past Sunday to a dreary, rainy, cool morning, I really wished I could just roll over and go back to sleep. But, I dragged myself out of bed and down to the race start to help register runners. Imagine my surprise when I was introduced to Edwin Roberts, a double bronze medalist in the 1964 Olympics (he won for the 200m and the 4x400m relay). Talk about exciting! He was very laid back and passed his medal around for everyone to check out and actually hold. He only had one of the medals, since he "donated" the other one to his former school.

I got a chance to speak with him for a bit and, when asked what it was like to run in the Olympics, he simply replied that it was "an honor and a joy." Total class.

After the race, he gave a nice speech to the small crowd. He said that in the end the best thing for runners to have is A GOAL. Something to work toward, something to be proud to achieve. I think that is great advice for everyone, not only runners.

I hope to have pictures to post next week. I'm told they will be ready on Monday. In the meantime, more about Mr. Roberts can be found on his Wikipedia page here. He went on to run in the 1968 and 1972 Olympics as well, but his only medals are from 1964.

A SAD DAY FOR WANDERERS

2008-03-31T07:19:00.000-07:00

Photo caption: Carney with Nicole & Melanie

Due to a nasty stomach bug, I missed my long run this weekend. It's kind of hard to try to run 10 miles when you can't keep fuel in your belly. Melanie was the lone S & S Crew member, as Nicole is preparing for her impending move. Of course this weekend was nice and sunny. I'm sure it will be rainy and cold next Saturday, when I try to make up the mileage.

We received some sad news from Wanderers HQ this past week. Our Fearless Leader Dan "Carney a.k.a Carnage" has been down for some time, trying to figure out the source of his knee pain which was making running super painful at best. The bad news came in from his doctor, who said that the cartilage between the knee and the kneecap has worn away and now it is bone rubbing bone when he runs. His doctor, clearly not a gold medal winner in bedside manners, put it thusly: "Hang up your running shoes. Your running career is over."

Even someone such as myself, who runs at the speed of molasses, knows that that is the one thing that no runner ever wants to hear. Of course Dan, as is his way, has decided to look on the bright side. He is now fully hellbent on perfecting his triathlon prowess (walking the running portions, of course). Also, we are urging him to get a few other opinions. [Besides, what good is all his money if it can't buy him a new knee?]

EASTER GREETINGS

2008-03-24T08:34:00.000-07:00

HAPPY EASTER ONE AND ALL!

Our Easter was pretty low key. On Friday, I managed to get in my first double-digit run of 2008, with 10 very slow miles on Forbidden Drive. Matt got in 16 on Easter Sunday morning. He celebrating by digging into his Easter basket when he got home. We then headed over to the P's for brunch....where we graciously overate. :)

SCHEDULING A BREAK

2008-03-17T12:00:00.000-07:00

This past Saturday featured another Old School S&S Crew run. My plan to slog for 8 miles was cut a bit short by a stiff lower back/hamstring issue, but Melanie and I still managed to get out for almost 7. We are still on track in our Lehigh training, so I didn't get too hard on myself.

It dawned on me this weekend, though, that this is the first year I've trained for a long race this early in the year. Usually, right about now I am looking at the calendar and freaking out because Broad Street is about a month away and I'm nowhere near ready. Purely by happenstance, this year I will be ready since Lehigh is the weekend before Broad Street.

But then I also realized that my marathon training normally begins in May (yes, it takes me that loooong to ramp up!). So, all I see before me are ......long runs......every weekend......from now.....until mid-November. UGH. I can't say I'm all that happy with the prospect. And really, physically I think it would be playing with fire to expect to not have an injury with that plan. So, I decided to have a scheduled break..probably sometime in May or June. And I'm thinking that's okay since I will be starting marathon training from a much better point than normal (having already trained for a half marathon first).

So, that's the master plan for now! That, and some cross-training once the weather warms up a bit. Tennis, anyone??

In the meantime, Erin go Bragh and all that lark!

IRISH SODA BREAD

source: Cooking Light Magazine

3 cups all-purpose flour

1 cup raisins

1/4 cup sugar

1 tablespoon caraway seeds

2 teaspoons baking powder

1 teaspoon salt

1/2 teaspoon baking soda

1 1/2 cups nonfat buttermilk

Vegetable cooking spray

Combine first 7 ingredients in a large bowl; stir well. Add buttermilk; stir well until a dough forms. Turn dough out onto a lightly floured surface, and knead lightly 3 to 4 times. Pat dough into an 8-inch round cakepan coated with cooking spray. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean and bread is golden. Let cool in pan 5 minutes; loosen edges of bread with a knife. Remove from pan; let cool on a wire rack. Cut into wedges.

THE ART OF SAMMY LIN

2008-03-11T09:47:00.000-07:00

An artist whose medium is coffee? Now we're talking! Sammy Lin was a music teacher in China before coming to the US. When he came over to Manhattan, he took a job as a barista at Bottega del Vino on East 59th Street. The rest, as they say is history. What Sammy does with foam and mocha sauce.... it's *almost* a shame to drink it!

For more images, click HERE.

THANK YOU J & R!

2008-03-10T08:47:00.000-07:00

Thanks to Jonelle & Russ, we no longer have to eat at a 24" card table! And what a perfect match with our chairs.... THANKS GUYS!

BROKEN IN

2008-03-07T08:28:00.000-08:00

That's what my new sneaks are. Just two short weeks ago, they were blinding everyone within a 3 mile radius. Now, after last week's 7-miler, and this past Monday's 8-miler, I can officially say they are dirty and broken in. It helped that the 7-miler was run on a very slushy, snowy, muddy Forbidden Drive.

I noticed that for those past two longish runs I was overdressed. Could it be that Spring is around the corner? I hope so. I can't even complain about this Winter - what little we had of it - but I am definitely in the mood for Spring. It doesn't help that I am cutting out of work early today so that Matt and I can go to the Flower Show, a surefire no-cure for Spring Fever. But hopefully we will get some landscaping ideas that we can use on our own little corner of the universe.

In other news, our office held a Biggest Loser-style contest recently. It started just after January 1st and ran through until this past Monday. Can you believe that yours truly won for the women? 15 pounds lost! Actually, I credit the bulk of it to my new haircut (7 inches chopped off!), but whatever - I'll take it anyway I can get it. In honor of my victory and the fact that we are "springing ahead" this weekend, today I am posting a quick bread recipe from Cooking Light which might help us mourn the loss of that one hour.

COCONUT BANANA BREAD WITH LIME GLAZE

recipe courtesy of Cooking Light Magazine

2 cups all-purpose flour

3/4 teaspoon baking soda

1/2 teaspoon salt

1 cup granulated sugar

1/4 cup butter, softened

2 large eggs

1 1/2 cups mashed ripe banana (about 3 bananas)

1/4 cup plain low-fat yogurt

3 tablespoons dark rum

1/2 teaspoon vanilla extract

1/2 cup flaked sweetened coconut

Cooking spray

1 tablespoon flaked sweetened coconut

1/2 cup powdered sugar

1 1/2 tablespoons fresh lime or lemon juice

Preheat oven to 350°.

Lightly spoon the flour into dry measuring cups, and level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk to combine.

Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 1 minute). Add the eggs, 1 at a time, beating well after each addition. Add banana, yogurt, rum, and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist. Stir in 1/2 cup coconut. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray; sprinkle with 1 tablespoon coconut. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan.

Combine powdered sugar and juice, stirring with a whisk; drizzle over warm bread. Cool bread completely on wire rack.

BIRTHDAY SHOUT-OUTS

2008-02-29T11:57:00.000-08:00

Look at me! Posting on Leap Day!

February 28th is big in our family. Both Matt and Sophia share the day as their birthdays.

HAPPY BIRTHDAY!!

RIVER CITY RUNNERS

2008-02-21T11:00:00.000-08:00

Okay, so I've never been to La Crosse, Wisconsin. In fact, I've never been to Wisconsin at all, which is kind of amazing really, given how much I adore cheese. But somewhere along the way - I'm thinking it was in an Active.com email or perhaps something that was sent to me from Runner's World - I became somewhat acquainted with the River City Running Club. Actually, it's more accurate to say that I became acquainted with their recipe log.

Among their recipes, including a pasta dish contributed by Kathryn Switzer, there was an intriguing little gem simply titled, "River City Running Club Taco Soup." Mexican food is loved in our house, so I decided to try it out last night. Delish! I made a few modifications to the original and below I have posted my reworked version. My man, like Donovan McNabb, likes his soup a little chunky, so we added black beans for starters. We were both pretty pleased with the result, and if I ever find myself in the presence of a River City Runner, I will be sure to thank him or her for the recipe.

RUNNING WITH SPOONS TACO SOUP

adapted from the River City Running Club Taco Soup recipe

1 lb lean ground beef or turkey (we used 12 oz. veggie crumbles)

1 medium onion, diced

1 green pepper, diced

1/3 envelope reduced-sodium taco seasoning

2/3 C water

3 C reduced-sodium V8 vegetable juice

2 C chunky salsa

1 15-oz can of black beans, rinsed and drained

3 generous shakes of Penzey's Salsa Salad Seasoning

Toppings:

shredded lettuce

diced fresh tomato

reduced fat shredded cheddar cheese

chopped scallions

baked tortilla chips

In a large saucepan coated with nonstick cooking spray, cook the meat, onion and pepper over medium heat until meat is no longer pink and vegetables are tender; drain. (If using veggie crumbles, use 2 T canola oil instead of cooking spray and do not drain). Stir in taco seasoning and water; cook and stir for 3 to 5 minutes, or until liquid is reduced.

Add V8 juice, salsa, and black beans; bring to boil. Reduce heat; simmer, uncovered for 5 minutes, or until heated through. Dish out into shallow bowls, and top with assorted toppings.

CHOCOLATE-COVERED MILES

2008-02-18T07:44:00.000-08:00

Saturday's club run was a throw-back to circa 2005, when it was just Melanie and I slogging out the miles and representing the original S&S Crew. I would have said 2001, but back then we weren't so sure of our footing (literally). By '05, we had become a little more confident and capable. This Saturday we completed about 10k on the road to Lehigh. It seemed (almost) effortless, thanks to some good gossip. There was no sign of Janet (see last post), but she had mentioned that she had an injury that she was (reluctantly) thinking about taking some time off to heal. Hopefully that's exactly what she did. When we finished the run, Matt pointed out a note left on the car, which turned out to be a message from Heather, who arrived late, but managed to get a 3-miler in anyway.

Later that night, Matt and I made a nice dinner at home, which was rounded out by MOLTEN CHOCOLATE CAKES. These are strictly for chocolate lovers only, it seems, since I could not finish mine. It's pretty much a fool-proof recipe because, if you like chocolate, it doesn't really matter if these are cooked too little or too long...they will probably end up being just right.

As a side note, Matt finished his 22+ mile run a bit faster than usual the next day, so perhaps you could also file these away under "energy food." Actually, Liz Applegate, Runner's World's nutrition expert, routinely writes about chocolate's goodness. In this article, she outlines which chocolate is best for runners.

That's all well and good for those with a sweet tooth, but what about us salt fanatics? I'm still waiting for the study that finally shows that potato chips are health food, too!

MOLTEN CHOCOLATE CAKES

recipe adapted from Bon Appetit Magazine

5 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped

1/4 cup (1/2 stick) unsalted butter

1 tablespoon brandy
2 large eggs

2 large egg yolks

5 tablespoons sugar

1 teaspoon vanilla extract

1 1/2 teaspoons instant espresso powder or instant coffee powder

Large pinch of salt

1 tablespoon all purpose flour

Generously butter four 3/4-cup soufflé dishes or custard cups. Arrange on baking sheet. Stir chocolate and butter in heavy small saucepan over low heat until smooth. Remove from heat; stir in brandy. Cool 10 minutes, stirring occasionally.

Using electric mixer, beat eggs, yolks, 4 tablespoons sugar, vanilla, 1 teaspoon espresso powder and salt in medium bowl until very thick ribbon falls when beaters are lifted, about 6 minutes. Sift flour over batter; fold in flour. Fold in chocolate mixture. Divide batter among dishes. (Can be made 1 day ahead. Cover loosely; refrigerate. Let stand at room temperature 30 minutes before baking.)

Preheat oven to 400°F. Bake cakes until tops are puffed and dry and tester inserted into center comes out with moist batter still attached, about 9 to 12 minutes. Cool cakes 5 minutes in ramekins before turning upside down onto plate.

PUSHING THE LIMIT

2008-02-12T07:06:00.000-08:00

This past Saturday, I found myself the lone S&S Crew member out on Forbidden Drive. Between our crazy weather making people sick, and others needing to travel, it just left little ole me to represent the Crew. Matt's group had quite a turnout - enough to form two solid pace groups, with both male and female participants. According to my Lehigh Valley training plan, I had to get a solid 5 miles in (I did mention that I am ramping up slowly, right?). I had my trusty MP3 player, so no problem.

About a mile into the run, I noticed a dog running toward me with his owner - I always notice the dogs first and, much to the chagrin of the rest of the Crew, I usually say "good morning" to them first, and then their owners. This dog caught my eye because he was an Irish Wolfhound and they always attract my attention, in particular because we don't see very many in the metropolitan Philadelphia area. So, as I was staring at the dog, I saw someone up ahead on the path saying something to me. Of course, I could not hear her because of my music, so I took my headphones off and she said, "I like your pace, do you mind if I run with you?"

Amazingly, this is not the first time this has happened.

My cross between a trot and a shuffle is non-threatening and widely appreciated. Once, while Melanie and I were in the midst of a long run, a woman from behind shuffled up next to us and inquired whether she could "hang with us for a bit" since we seemed "fun" from the back.

?!??!?

Fun? I can think of a few adjectives to describe what I might look like from the backside and "fun" is not one of them, but I digress....

So, fast forward to this past Saturday... I took the woman up on her offer for a running partner and we proceeded to run down to Lincoln Drive. I learned a bit about her, and told her a bit about myself - the usual banter on a run. At Lincoln Drive, she pealed off since she was running home, and I invited her to join our Crew for future Saturday runs.

When I got back to the Inn, I realized that I had covered the 5 miles at a much quicker pace than I had anticipated (or desired). In fact, I was sore for two days afterwards. But it was just what I needed, apparently, since it pushed me out of my weight-loss plateau, and cleared my head from a stressful week.

Another destressing element which has helped is the big pot of ETHIOPIAN RED LENTIL STEW on the stove, made using a crazy amount of spices we purchased at the Spice Corner while perusing the Italian Market last weekend. Do not be alarmed by the spice mixture. It seems daunting at first, but trust me - it is well worth the very small effort. It makes a lot, so you can use what you need for this recipe, and put the rest in a container for the next time. It would be hard to find a substitute for it and once you taste it, you will see why. This stew is warm and comforting, nutritious and filling. Just the sustenance I need for my next trot-n-shuffle!

ETHIOPIAN RED LENTIL STEW

Source: Fatfree Vegan Recipes blog

1 large onion, chopped

1 pound potatoes, cut into 1/2-inch chunks

1 + 1/4 cup red lentils (picked over and rinsed)

3 cups water

2 garlic cloves, chopped

2-3 tablespoons berberé spice mixture (see below)

1 28-ounce can crushed tomatoes

1 pound green beans, fresh or frozen, cut into bite-sized pieces

1-2 cups water

salt to taste

3-4 cups fresh spinach (optional)

Berbere Spice Mixture (mix it all together and store in a jar):

1 T ground cardamom

1 T ground coriander

1 T fenugreek

1 T ground nutmeg

1 T ground cloves

1 T ground allspice

1 T cinnamon

1 T paprika

1 T turmeric

1 tsp. cayenne (or more to taste)

1 T ground black pepper

1 T ground sea salt (optional)

Sauté the onion in a non-stick pan until it starts to brown. Add the potatoes, lentils, 3 cups water, garlic, and spice mixture. Simmer, covered, over low heat until lentils are tender, about 20 minutes. Add the tomatoes, green beans, and enough additional water to create a thick soup. Check the seasoning, adding salt and more of the spice mixture if needed, and cook for about 15 more minutes. Just before serving, stir in the spinach (if using). Serve immediately.

UP FOR THE CHALLENGE?

2008-01-31T07:35:00.000-08:00

As many of you know, when we visited with Joe and Carla this past Thanksgiving, we headed over to the Raleigh Running Outfitters store for a shopping excursion. Matt had won a gift certificate at the Thanksgiving Gobbler Run, and we wanted to use it before we left. On our way out of the store, Matt spotted a race t-shirt for the Krispy Kreme Challenge (of course the Double K caught his eye!).

It read something like this:

4 MILES

1 HOUR
12 DOUGHNUTS
2400 CALORIES

We were very intrigued, and it began a debate on whether or not we felt we could actually eat a dozen doughnuts in an hour while also running 4 miles. The debate spread among our friends - at the Saturday Morn'n Run and at happy hour with Chris and Polly. My personal verdict? No way. I have a salt tooth, not a sweet tooth. If those doughnuts were potato pancakes, then bring it on! But otherwise, nuh uh. But Matt, Phil and Chris definitely believed they could do it, no sweat.

Well, the event was last Saturday, and by all accounts it seemed like a success. They had over 3000 participants (for those who like statistics.....3,000 participants = 36,000 doughnuts and a whopping 7.2 MILLION calories!!) and raised over $10,000 for charity. Not shabby at all. Perhaps next year, Matt will have to take on the Challenge, even though it's hard to interrupt Boston training for it....or maybe it's not so hard. In either case, with Krispy Kreme just announcing the ban on trans fat in their products, at least it is slightly healthier than last year!

To see a video teaser of the Challenge, click here (love the dramatic music!).

SAY HELLO TO MY LITTLE [BELGIAN] FRIEND

2008-01-28T08:58:00.000-08:00

This Saturday's club run featured the return of an S&S exclusive run (along with the addition of Jimbo, who really is an honorary S&S member). We slogged it out, from the Inn to Lincoln Drive, a distance that is not normally a challenge, however in our post-holidays, "getting back on the horse" state, we felt every little ascent Forbidden Drive threw at us. But we lived to tell the tale, and the mileage should only increase as we prepare for Lehigh Valley.

In the kitchen, I recently discovered a new way with lettuce. It's not the normal salad variety we are talking about, but rather the more genteel Belgian endive. For those who are unacquainted with our Belgian* friend, he looks like this. You've no doubt seen his likes in the produce aisle, but quickly walked your cart away from him once you saw his price per pound. I'm not entirely sure why they are so expensive (although it may have something to do with the fact that the plant is grown almost entirely underground or indoors in order to prevent it's delicate pale yellow and white leaves from turning green), however since they are not incredibly weighty, it takes a lot to make a pound, therefore they are not entirely the super slurge they may seem at first.

Endive is a bit on the bitter side. It actually belongs to the daisy family and chicory genus (for those who are playing nomenclature bingo). The leaves of the endive can be peeled and used as a stuffed appetizer, as shown here, or they can be cleaned, chopped and used in a multitude of ways like Gourmet's wonderful BRAISED SHRIMP WITH CREAMY ENDIVE. That recipe had always been my favorite way to cook endive and, like many Gourmet recipes, it was foolproof and always a crowd pleaser.

However, due to the fact that half of our house is vegetarian, I went looking for a meatless endive dish that, like the above, was guaranteed to please, but was wonderful for both meateaters and non alike. I revisited Gourmet's recipe and thought why don't I just braise the endive and not the shrimp? And, since I am currently counting calories, I decided to forego the "creamy." My search led me to to a fellow blogger over at Too Many Chefs. Below is Meg in Paris' recipe for the BEST ENDIVE [shrimpless, that is] EVER! Meg's recipe is a variation on the often-duplicated Jacques Pepin version, and I am copying her recipe as it appeared on another blog, MeatHenge (confused yet?), because I think the pictures do the dish better justice. You really want some broiled color on the endive, as this is where the vegetable has begun to caramelize, release its juices, and burst with flavor.

Seriously, folks, if you think lettuce in a pan with some liquid holds no excitement, trust me - this one is worth it.

BRAISED BELGIAN ENDIVE

3-4 Belgian endives (enough to fill your frying pan snugly when sliced in half lengthwise)

3-4 Tbs butter

1 cup chicken or vegetable broth

2 Tbs (roughly) lemon juice

1 scant tsp sugar

salt and pepper to taste

Put the butter in a nice heavy bottomed frying pan and heat until it is frothing. Slice the endives in half lengthwise and add them to the pan, keeping the heat relatively high so that the butter browns (but does not burn!) and the edges of the endive caramelize.

After a few minutes, when you really think you are in danger of burning the butter and/or the endives, turn down the heat to low and pour in the broth. Sprinkle the sugar and lemon juice over the endives and cover loosely. Simmer for 20 minutes or until tender. (Obviously it depends on the size/thickness of your endives.) Salt and pepper to taste.

* although the technique used to grow endive was first discovered in Schaerbeek, Belguim, these days France is the largest producer of endive.

MARATHON INSPIRATION

2008-01-24T06:20:00.000-08:00

For those who have not heard, tonight there will be a one-night-only* showing of the new movie, SPIRIT OF THE MARATHON. The non-fiction film basically follows six individuals (both elite and "everyman," including two first-timers) as they prepare for the Chicago Marathon. I have to admit that the trailer is inspiring in and of itself, so I am hoping for big things from the actual movie. Plus, it features Deena Kastor and I like her.

In the promotional materials for the film, it is stated that, "[the film is] a masterpiece with lessons that transcend sport." I think that's true for marathoning in general. There are lots of things to learn about yourself and the world at large that have absolutely nothing to do with running.

Both Matt and I are slowly coming around out of our respective funks. Matt sent in his Boston registration and I have lost 9 pounds by getting out of the "holiday eating" vortex and back to a somewhat normal running schedule. Here's hoping the movie will give us even more inspiration!

* a second screening on Feb. 21, 2008 has just been announced

I HEART BACON

2008-01-23T08:49:00.001-08:00

How do I love bacon?

Let me count the ways.....

Click: BACON

NEW OBSESSION

2008-01-18T08:40:00.000-08:00

Can someone please explain why I am currently obsessed with THIS?

I especially like the three-part picture sequence in the middle of the post. Does that not look awesome?

Now, most people who know me understand that I love kitchen gadgetry. I am curious about this contraption and wish I knew someone who owned one and could give me the real skinny on it.

Several readers mentioned the following:

"It really is idiot proof. I like to bake my plain old pizza (usually Tombstone or Jacks) for about 15 minutes on dual and then on 4 minutes on upper to give me nice and toasty toppings. You can also make other things with the Piazzazz - garlic bread, grilled cheese, pizza rolls. It takes some experimentation, but it’s very handy."

"It is so much nicer then the oven and in the summer you don’t end up heating the whole house."

"We love this thing - We use it to reheat items like fried chicken - they don’t get all dried out like in the oven or microwave. We make our own pizzas - I make dough ahead of time and freeze - take out in the morning and that evening we are having fresh homemade pizza. Great for cooking buffalo wings and even biscuits - I use mine for my Pillsbury Cresent Rolls - they are nice and flaky. I love it because don’t have to PREHEAT which saves me on my electric bill and it’s a time saver. I’ve had mine for over 5 years and still ticking!! The Pan cleans up nice and easy there aren’t enough nice things to say about this thing. I thought it would be a waste of counterspace and time until I got it as a xmas gift and boy was I wrong - I am a true believer - this Pizza Oven ROCKS!"

Hmmm.....I might be sold!

COMFORT ON A SNOWY NIGHT

2008-01-18T06:52:00.000-08:00

Last night, our running club had it's annual planning meeting and we kicked it off with the usual Thursday night run in the Wissahickon. The only difference was that there was about two inches of snow on the ground and a snowy/rainy mix falling steadily in the park. Although we were soaked by the end, the snow made the park so pretty.

After the run and meeting, Matt and I rushed home in anticipation of the crockpot yumminess that was awaiting us in the kitchen. The following recipe for SLOWCOOKER TVP CHILI features textured vegetable protein (TVP), an ingredient not widely used by non-vegetarians, but an ingredient worth it's weight (literally) in nutrients.

For those who, like me, are new to the TVP discovery, it is made out of soy flour, which is a byproduct of turning soybeans into soybean oil. Due to the fact that it is derived from soybeans, TVP is exceptionally high in soy protein, a very hearty and healthy type of protein.

TVP is usually purchased in the form of granules (see pic below).

The granules are then reconstituted in your recipe by whatever liquid might be present (broth, tomato juice, water, etc.). The granules expand and become similar to the consistency of ground meat. They can be used in place of ground beef or ground turkey in recipes for things like bolognese sauce, casseroles, chili, tacos, or sloppy joes. Really, the possibilities are endless.

If you are someone who is looking to cut the saturated fat in your diet, but you don't want to give up the taste and mouth-feel of ground meat, TVP makes a great diet alternative. The comparison below speaks for itself.

ONE CUP OF GROUND BEEF (cooked):
623 calories
23 to 50g fat (depending on what you buy)
176mg cholesterol
153mg sodium
0g fiber
30g protein
2% USRDA calcium
20% USRDA iron

ONE CUP OF TVP:
320 calories
0g fat
0mg cholesterol
8mg sodium
4g fiber
12g protein
8% USRDA calcium
15% USRDA iron

Now, I don't want to pull an Oprah and get down on the beef industry (heaven knows I enjoy the occasional filet now and again), but TVP is a great compromise in our half-vegetarian household. I'm currently awaiting the arrival of a "cooking with TVP" cookbook from Amazon, so I'm sure there will be more TVP recipes to come. In the meantime, I'm posting a few more interesting facts and the recipe. Enjoy!

* When stored at room temperature in your pantry, TVP has a shelf life of about a year.

* TVP is also a good source of isoflavones.

* TVP can be found at health food stores and at larger supermarkets. The most widely available brand seems to be Bob's Red Mill. In our area, you can find it at Pathmark, Acme, Whole Foods, Trader Joe's and Clemens.

* TVP is very lightweight and economical, making it popular for use by both packbakers and, unbeknownst to yours truly, prisons (?!?)

*********

SLOWCOOKER TVP CHILI

2-15oz cans of diced tomatoes (I highly recommend Hunt's Fire-Roasted diced tomatoes with garlic)
1-15oz can of black beans, drained and rinsed
1-15oz can of kidney beans, drained and rinsed
1 C dry TVP
1 chopped onion
1 chopped green pepper
1 to 4 cloves of garlic (depending on your like of garlic)
2 T taco or chili seasoning
salt, pepper, garlic powder, and hot sauce to taste

Place all ingredients in the slowcooker. Fill one of the tomato cans full of water and dump that in too (helps to reconstitute the TVP while cooking). Cook on low for 8 hours or high for 3 to 4 hours.

Add cheddar cheese, chopped onion, crackers or sour cream as topping, if you'd like.

EDITOR'S NOTE: This recipe is pretty much fool-proof. Our meeting ran long and the chili ended up cooking for like 10 hours (on low). No harm done. It was super yummy regardless. Also, the recipe really serves as a jumping off point. You might want to add other items such as some corn, jalapenos, whatever. Feel free to experiment! (and send me some tips if you do)

STARTING OUT EASY

2008-01-16T07:48:00.001-08:00

This past weekend, there was a very rare sighting in the Wissahickon. No, not a great horned owl. It was the entire Sat'rday Morn'n Fun Run crew. Well, the slower portion anyway. Not only was the entire S&S Crew in effect, but also our buddies newer to the group, Heather and Cary. We almost didn't know what to do with ourselves. We hardly fit on the path in a straight line. It was great.

Needless to say, we had a lot of catching up to do. Holidays, work, family, etc...among other things, Nicole survived finals and is inching closer to her dissertation, and Cary passed the LEED exam, which will make her in high demand in this area.

Hopefully our schedules will permit more runs with the entire group. Somehow it makes the miles just go faster.

Incidentally, for those who regularly run in the Wissahickon, there actually happens to be a RARE BIRD ALERT hotline to call - in case you do see a great horned owl lurking around.

WHAT HAPPENED TO STANDARDS?

2008-01-10T07:19:00.000-08:00

I don't know why I let things I can't control or change bother me. However, this morning as I rode into work, I read in the newspaper gossip column that Katie Holmes "pulled a few strings" to get an entry into this year's Boston Marathon.

I know, I know. My first mistake was reading the gossip column (my guilty pleasure), since no good could come from it. I'm also well aware that certain charity runners are allowed entry, as well as family, friends and employees of John Hancock (major sponsor of the race). But Katie Holmes? Really?

It's not as if she wrangled her way into a winning draw in the New York Marathon lottery. Boston is not a lottery race. You enter based on merit. Period. Katie Holmes ran a 5:30 at this year's NY Marathon. Boston qualifying time for her would be 3:40. You do the math.

I'm not entirely sure why I am so fired up.

Perhaps it's because Matt busts his hump at the race every year.

Perhaps it's because my Dad waited patiently for years until his 3:59:50 Harrisburg time squeaked him into the sub-4:00 qualifying standard.

Perhaps it's because my brother, who has been running longer than any of us and in fact acted as the inspiration for my Dad and I to start running, has yet to be invited to the big dance.

Perhaps it's because loyal Kerry cheers louder and longer than anyone on the sideline every year, but has yet to qualify herself.

Or maybe it's because I have come to the realization that if I want to run Boston, I'm going to have to wait it out...until I can qualify in the 80+ age category.

Perhaps it's all of these things. And shame on the BAA for making what they are calling an "exemption" to the qualifying standard.

What happened to standards???

******************************************

Editor's note: perhaps I shouldn't write blog posts before my morning coffee.....

IT AIN'T ALL ABOUT THE BEANS....

2008-01-09T06:03:00.000-08:00

As I work on getting my own mojo back (see New Year's resolutions below), it's always inspiring to me to read about other women who have fought against much greater odds to achieve their goals. Me? I'm just fighting against my comfy couch and annoying alarm clock. These women fight against abusive relationships, poverty, and a government that turns its back on them.

In 1989, Jossy Eyre founded the WOMEN'S BEAN PROJECT in Denver, Colorado. The Project puts homeless and displaced women to work and gives them a sense of community and self esteem. WBP products range from bean soup and bean dip mixes to salsas, spice rubs and fair trade coffee. Many of their products can be purchased in our area at Ten Thousand Villages and at Black Cat on UPenn's campus. They can also be purchased online at the WBP website.

So....who loves beans? I do! And it just so happens that January is National Soup Month. Therefore, in honor of the WBP and National Soup Month, today I am posting two recipes: Southwestern Vegetarian Black Bean Soup and Red Bean Soup with Walnuts.

SOUTHWESTERN VEGETARIAN BLACK BEAN SOUP

Recipe courtesy of Cooking Light Magazine

1 pound dried black beans object
1/2 cup water object
1/2 ounce dried chipotle chile
2 tablespoons vegetable oil
1 1/2 cups chopped onion
3/4 cup chopped carrot
3/4 cup chopped celery
3/4 cup chopped green bell pepper
3/4 cup chopped red bell pepper
2 garlic cloves, minced
3 1/2 cups canned vegetable broth
1 cup dry sherry
2 tablespoons ground cumin
1 tablespoon chili powder
1 tablespoon dried oregano
2 tablespoons honey
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon pepper
2 (14.5-ounce) cans diced tomatoes, undrained
1 bay leaf
7 tablespoons nonfat sour cream
Cilantro sprigs (optional)

Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans; bring to a boil, and cook 2 minutes. Remove from heat; cover and let stand 1 hour. Drain beans in a colander; set aside.

Combine 1/2 cup water and chile in a small saucepan; bring to a boil. Remove water and chile from heat; cover and let stand 10 minutes or until chile is softened. Place water and chile in a food processor, and process 1 minute or until smooth. Set chile puree aside.

Heat oil in a Dutch oven over medium-high heat. Add onion and next 5 ingredients (onion through garlic); saute 7 minutes. Add beans, 2 tablespoons chile puree, broth, and next 10 ingredients (broth through bay leaf); bring to a boil. Cover, reduce heat, and simmer 1 hour. Discard bay leaf.

Remove 4 cups of beans and vegetables from soup with a slotted spoon; set aside. Place half of remaining soup in a blender; process until smooth, and pour into a bowl. Repeat procedure with other half of soup. (or you can make this step easier by using a handheld immersion blender and pureeing the whole batch right in the pot) Return pureed soup to pan, and stir in the reserved 4 cups of the bean-vegetable mixture. Cook soup over medium-low heat until thoroughly heated. Ladle soup into individual bowls; top with sour cream, and garnish with cilantro, if desired. Serve with remaining chile puree, if desired.

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RED BEAN SOUP WITH WALNUTS

Recipe courtesy of Southern Living Magazine

1 pound dried red beans

7 cups chicken broth

1/2 teaspoon salt

2 large onions, finely chopped

3 garlic cloves, minced

1/4 cup olive oil

1/2 cup finely chopped walnuts

3 to 4 tablespoons tarragon or red wine vinegar

2 teaspoons coriander seeds, crushed

1/2 teaspoon pepper

1/2 cup chopped fresh cilantro

1/4 cup chopped fresh parsley

Sort and wash beans; place in a Dutch oven. Cover with water 2 inches above beans; let stand 8 hours or overnight. Drain.

Combine beans, broth, and salt in Dutch oven; bring to a boil over medium heat. Cover, reduce heat, and simmer 1 hour or until beans are tender.

Drain beans, reserving 3 cups liquid. Mash beans with the back of a spoon, and return to Dutch oven. Stir in reserved liquid.

Sauté onion and garlic in hot oil in a skillet until tender. Stir in walnuts and next 3 ingredients.

Add walnut mixture to beans, and cook until thoroughly heated. Sprinkle with cilantro and parsley.

UPHILL BATTLE

2008-01-07T08:24:00.000-08:00

This Saturday was the first Saturday club run of 2008. Melanie was travelling and Nicole was hit with a bad headache, so I represented the S&S Crew. Heather and I slogged it out for about 45 minutes, recounting our holiday happenings. We lamented that our respective legs felt like lead...it almost felt like starting all over again, but I guess we have to start somewhere, right? As an added incentive, I brought hot chocolate and homemade energy bars to the run. It was pretty cold down in the Wissahickon, so the hot chocolate was an especially welcome respite.

In other news, we are holding a "Biggest Loser"-type contest at work. We all weighed-in this morning. I have my work cut out for me, but between the shock of the number, and the confirmed registration for LVHM, I have goals and incentives. If only I had Jillian or Bob to bust my keyster into shape!

HOMEMADE ENERGY BARS

Non-stick cooking spray

1 C quick oats

1/2 C all-purpose flour

1/2 C Grape Nuts cereal

1/2 tsp ground ginger

1 egg, beaten

1/3 C applesauce

1/4 C honey

1/4 C packed brown sugar

2 T oil

10 to 12 oz. dried fruit bits (chopped if large)

handful of raisins

1/4 C sunflower seeds (unsalted)

1/4 C chopped nuts

Preheat oven to 325 degrees. Line an 8x8 square baking pan with aluminum foil. Spray foil with non-stick spray.

In a large bowl, combine oats, flour, cereal and ginger. Add egg, applesauce, honey, brown sugar and oil. Mix well. Stir in fruit bits, raisins, seeds and nuts. Spread mixture evenly in pan. Bake for 30 to 35 minutes, until browned around edges. Let cool. Use edges of foil to lift from pan. Cut into bars.

Makes about 24 bars / roughly 100 calories per bar

HELLO, 2008!

2008-01-02T08:07:00.000-08:00

I predict that 2008 is going to be a good year. Perhaps it is because I feel a need to be optimistic. Perhaps it is because the end of 2007 was filled with too many roller coaster ups and downs. Perhaps it is simply because 8 is my favorite number. Whatever the reason, I am glad that 2008 is here.

I'm even going to go out on a limb and set a few resolutions. Nothing crazy. Nothing that will change the world, but hopefully a few that might change my personal corner of the universe for the better. First, I resolve to be KINDER . . . to myself ... and to others. Second, I resolve to be CONSISTENT . . . with my workouts ... and my convictions. And third, to FLOSS!

So there you have it. Let's see if I can make them stick!

LEHIGH HERE WE COME

2007-12-18T13:04:00.000-08:00

So I figured that the only way out of this crazy workout rut is to sign up for a race and have an actual goal to train for. The goal race would need to be longer than a 10k - it needed to be something I would really have to train for in order to save face - and it would need to have some great amenities for me to enjoy after I am finished.

Therefore, I have signed up to do the Lehigh Valley Half Marathon on April 27th. This is exactly 6 days after Boston, and I am counting on getting all kinds of inspiration and feel-goodiness about running from spectating there. Nicole has signed up to do the race also, so at least I will have another member of the S&S Crew with me. Rumor among the Wanderers is that Crownie may have also signed up.

By all accounts (at least from Mavis), this is a great race to run. The amenities are supposed to be top notch. It was the former Runner's World Half, and they apparently treat runners very well there, providing, among other things...are you ready?...hot showers and pierogie soup. Oh yes, I am there.

So there you have it. Motivation or folly? Time will tell. For now, I'm going to be optimistic!

TAR RIVER

2007-12-13T07:26:00.000-08:00

Well, as I am trying to make my way out of my motivational rut, other members of my family are collecting hardware. Last weekend, Dad drove down to visit Joe and Carla in Raleigh. Joe and Dad ran the Tar River Half Marathon. Joe placed third in his age group, and Dad placed second in his. It was nice to see "Camp Hill" listed among all of the NC cities and towns on the results roster. Camp Hill, represent!

MIND OVER MATTER

2007-12-06T09:20:00.000-08:00

Okay, so I am finding myself in an unfortunate slacking rut. Anyone else there too?

To aid in her own motivational rut, Michelle had the great idea to start a "Holiday Fitness Club" to get us through the holidays with less guilt. The deal is simple, really. There are five of us women involved. We each email Michelle our own goal for the particular week, and then at the end of the week, we email our results. All five of us are scattered around the Northern Virginia/DC/Baltimore/Philly area and each of us has our own goal. One woman is on a quest to practice her yoga for 45 minutes daily, for 30 days. One woman has a time goal of cardio per day. I have a mileage goal for the week. Needless to say, in these first two weeks of the club, I have yet to hit my goal.

I can't really pinpoint the problem to be honest. You might just say I have that general feeling of ennui that pops up from time to time...only this bout has some real staying power. Normally, I put up my dukes and actively force it away. Right now, I'm just letting it ride. We'll see which approach is more effective. I will say, though, that this past Saturday's run was effortless. Melanie and I just floated along, but I think that has more to do with the fact that we had a lot of catching up to do, so the miles went by quickly as we told each other the current news.

Interestingly, today's NY Times Health section has a nice little article about mind over matter while running. Check it out here.

SNOWMAN HUMOR

2007-12-04T07:35:00.000-08:00

This weekend we received our very first snowflakes of the season. It was very exciting and, we hope, a sign of things to come. Provided we get our chimney up and running, a snowy winter might be nice, since it seems like a long time since we had one. Of course it goes without saying that those of us with very short driveways don't mind shoveling so much!

BEER + CHARLIE BROWN = HAPPY MATT

2007-12-03T08:49:00.000-08:00

Both Matt and I love Charlie Brown. Did you know that there is a band that plays nothing but music from the Charlie Brown Christmas special? For those in the know, the music is that of jazz legend Vince Guaraldi and the band is called the Cartoon Christmas Trio. Local brewpub, Iron Hill, is hosting the trio at each of their locations. The schedule is as follows:

Newark, 147 East Main Street, Tuesday, December 11
North Wales, 1460 Bethlehem Pike, Thursday, December 13
Lancaster, 781 Harrisburg Pike, Monday, December 17
Newark, 147 East Main Street, Wednesday, December 18
Media, 30 East State Street, Thursday, December 19
Phoenixville, 1039 W Bridge Street, Thursday, December 20
West Chester, 3 West Gay Street, Friday, December 21
Wilmington, 710 Madison Avenue, Sunday, December 23

So, I think I know where we will be next Thursday in case anyone wants to join us. Performances are from 6 to 8 pm.

MERRY CHRISTMAS, CHARLIE BROWN!

THANKS-GIVING

2007-11-28T06:58:00.000-08:00

Well, we are back from our Southern sojourn. As predicted, my 5k time really stunk. Matt came in third overall, though, so at least one of us fared decently. Four of us ran - Matt and I, Joe, and Art. Out of the four, we had two medals (Matt and Art), so 50% is really not a bad winning percentage. The prize was decent, too - a fun medal and a $50 gift certificate to a local running store.

Visiting with Joe, Carla, and the Girls was great. Matt had lamented not getting the chance to sneak in a viewing of the Charlie Brown Thanksgiving special before we left. Little did he know he would have the chance to view it about 35 times with the girls! We joined Carla's family for the Big Meal. Who knew that deep fried turkey would be so good? We even took a video of the preparation efforts. We are hoping to score Andra's recipe for her butternut squash casserole. I kid you not when I say that Matt and I ate so much of it, we couldn't even eat dessert. And boy did we want to....there were two pecan pies we were just dying to try, but sadly there was no room to be had in our gullets. We are hoping to rectify that next year. How can you go south for Thanksgiving and not have pecan pie??

We managed to fit a lot into our weekend, including some Black Friday shopping, a stamping tutorial from Carla (which will come in handy since we are making our own holiday cards this year), a trip to the Fairgrounds for some junk shopping and a Christmas bazaar.

5K FOLLY

2007-11-14T07:59:00.000-08:00

What have we done? This could get ugly.

Matt and I signed up to do the 2nd Annual Gobbler's Run 5k on Thanksgiving morning down in North Carolina while visiting with Joe, Carla and the Girls. Let me just state for the record that I am in no shape to be racing a 5k. My 5k PR has stood since the 2005 Logan Run and I don't see it changing any time soon. Poor Carla is laid up with a stress fracture, so I won't even have female camraderie to look forward to. I hope Joe and Matt bring warm clothes, since they'll be waiting a bit for yours truly....

Well, hopefully no one will be judging my book by it's slow cover. Speaking of judging...check this out:

I USED TO BE CALM (AND WARM)

2007-11-08T06:55:00.000-08:00

I used to be a calm individual (see Exhibit A, above). I also used to be a warm individual (again, see Exhibit A). The temperature this morning at Casa Palombetti was a lovely 34 degrees. And did I mention that my tan is peeling?

Well, as most of my loyal readers know, both Matt and I are skipping the fall marathon season this year. I was [half-heartedly] training. I was supposed to do a 20 miler while warmly being calm (refer to Exhibit A). This, of course, did not happen. I don't even think the island itself was 20 miles long. Matt, who knew better, was focused on the triathlon season this year (and has some hardwear to show for it).

So, this weekend our thoughts go out to Crownie who will be running the Harrisburg Marathon this Sunday and all Wanderers who will be running Philly next Sunday. We'll be waiting on the sidelines. . . with some pumpkin bread in hand . . . enjoying our much-needed rest. :)

And, just because I can, I am attaching some video of a fella we met while calmly being warm.

AUTUMN RUNNING

2007-11-05T08:30:00.000-08:00

Really, there is no better season than Autumn. I'm not sure who would argue with me on that one, particularly if, like me, you live in the Northeast of this great country. The leaves changing color, the smell of a fire burning in the fireplace, the ability to run while there is a nice nip in the air. It's awesome.

This photo is of home turf for the Wanderers, Forbidden Drive in the Wissahickon Gorge. I'm back out on the path now after the brief hiatus we took for the wedding/honeymoon. Both Matt and I went out for the usual club run on Saturday. It wasn't exactly pretty, since we both feel less in shape than usual (although I'm sure Matt is just fine), but that's life.

In crazier news, the Philly Marathon is SOLD OUT!?! 15,000 runners. That's just crazy. As Matt would say, I hope there are enough port-o-johns. Nicole and Melanie will be out doing the 1/2. They are trying to entice me to join, but my mileage has not really been up to par. Perhaps I will jump in as a bandit for a bit though - just long enough for the full S&S Crew to be in effect.

In other running news, congrats go out to my big brother, Joe, who completed his first marathon in several years (that's what happens when you have three kids in three years!). Joe ran the City of Oaks Marathon in Raleigh, NC and, despite some spotty training and a thigh which seized up at mile 20 (ouch!), he was able to bring it home in a respectable time. Good Job!

DON'T FEAR THE TEMPEH

2007-11-01T07:48:00.000-07:00

So the other day I was perusing the produce section at the supermarket and I came across a vacuum-sealed package of tempeh. I had seen tempeh on menus before, and had read about it at various times, but I had never actually seen a package of it. It looked interesting, so I thought I'd be adventurous, and try to make something with it at home. I will note, though, that it took me about three different trips to the grocery store and checking out the package and its contents before I actually purchased it and brought it home. :)

For those of you who are, like me, not really sure what tempeh is, your typical tempeh is made out of soybeans which are dehulled and then partially cooked. Some tempeh, including the one I bought, is supplemented with other grains such as millet or oats.

Due to the nature of tempeh (its fermentation process retains more of the whole soybean), it has more protein, dietary fiber and vitamins than tofu. However, it also has a much more pronounced flavor. Mine in particular was quite nutty and oaty - perhaps due to the addition of whole grains. Whereas it is pretty easy to mask the taste of tofu in whatever dish you prepare, it is much harder to mask both the taste and the texture of tempeh. We cooked it in a casserole, which Matt loved (probably because it was the closest thing to a chicken noodle casserole he has had since turning vegetarian). I got the recipe from the wonderful Fatfree Vegan Cooking blog I have linked to the right of this post.

I plan to experiment further with tempeh - perhaps in a stirfry since it browned up very nice in the pan. I encourage the unitiated to give tempeh a try!

TEMPEH JARLSBERG CASSEROLE

vegetable oil cooking spray
8 ounces tempeh
¼ cup canola oil

salt
1 small onion, diced
1 small red pepper, diced
3 tablespoons all purpose flour
2 cups milk
1 tablespoon worcestershire sauce*
1 cup grated jarlsberg cheese or other swiss
2 cups cooked noodles
1 cup frozen peas

fresh ground pepper
paprika

Preheat oven to 375°F; spray a 2 to 3-quart casserole with cooking spray. Split tempeh horizontally then cut crosswise in half to make 4 squares.

In large deep skillet heat over over med high until hot. Add tempeh and fry, turn once. It should be lightly brown on both sides about 2 to 3 minutes. Drain on paper and sprinkle with the salt. As soon as you can handle it cut into 1/2-inch cubes.

Add onion to oil and cook over medium stirring a few times until lightly browned about 5 to 7 minutes. Add pepper and cook until it softens about 3 more minutes.

Add flour and cook stirring constantly for 1 minute. Whisk in milk and bring to a boil stirring frequently until sauce thickens. Reduce heat, add peas, and simmer for 3 minutes then stir in Worcestershire sauce.

Remove from heat and stir in cheese until melted and smooth. Add noodles. Season to taste. Transfer to baking dish.

Sprinkle paprika on top and bake for 25 to 30 minutes or until lightly brown and crispy on top.

* if cooking for a vegetarian, use vegetarian worcestershire sauce (does not contain anchovies)

BRIDE OF FRANKENSTEIN

2007-10-31T06:42:00.000-07:00

HAPPY HALLOWEEN!

As many of you know, Halloween is my favorite holiday. Luckily, I am now married to someone else who loves it too. Every year Matt carves a pumpkin and it is a very serious business, as a lot of planning and thought goes into finding the right theme. This year, I suggested it should have some sort of wedding theme. So of course he chose to carve the Bride of Frankenstein. Actually, she has a strong resemblance to me - what with the crazy hair and wild-eyed stare and all. Personally, I think it turned out really great.

This year is our first Halloween in the new house. We are expecting lots of little trick-or-treaters. Well, they better come anyway, since I bought enough candy for an army and goodness knows I can't have that sitting around the house.

For those who are feeling a little adventurous and want to try a different sort of pumpkin dessert, I am including the recipe for PUMPKIN PIE WONTONS below.

HAPPY HAUNTING!

PUMPKIN PIE WONTONS

1 cup canned pumpkin

2 Tbs. maple syrup

3 Tbs. light brown sugar

1 tsp. pumpkin pie spice

16 packaged wonton wrappers*

Granulated sugar for dusting

Ground cinnamon for dusting

Preheat oven to 400F. In medium bowl, mix pumpkin, maple syrup, brown sugar and pumpkin pie spice.

Place one wonton wrapper flat on work surface. Spoon 1 Tbs. filling into center. Moisten edges of wonton with water and fold in half to form triangle. Press edges to seal. Repeat with remaining filling and wontons.

Arrange filled wontons on ungreased baking sheet. Lightly coat wontons with nonstick cooking spray and sprinkle each with sugar and cinnamon.

Bake until golden, about 16 minutes. Turn and bake 2 more minutes. Set baking sheet on wire rack to cool.

* available in the produce section of most grocery stores

LIFE AS USUAL

2007-10-26T08:05:00.001-07:00

Well, we are pretty much back to life as usual now. It took the better part of this week to get settled back in, but I think we are there. I can't believe how fast it all went, after all that planning. It's just as they say - it goes by in a flash. But at the same time, it's nice to have our free time (what little there is) back again. This weekend will be spent getting the house back in order, going through all of the wedding crap that has accumulated in the home office, and writing thank you cards. And there are PLENTY of those to be written. We really do have the best family and friends. They really made the event super spectacular.

Those readers of this blog who are keenly aware of the strange misfortunes which often befall the two of us would be amused to know that the 48 hours leading up to the honeymoon were no exception. The morning of the wedding was full of adventure - I was late to my hair and makeup appointment because I was so busy I couldn't seem to find time to get my shower (kind of important on the day of your wedding, don't you think??). When I finally did run into the bathroom, I found I was standing in water. Our radiator had leaked all over the floor, and subsequently began "raining" in our kitchen. Luckily, Matthew is handy and was able to tackle the issue. However, the day after the wedding, he complained of an earache, which then turned into a full-on bleeding ear, prompting a trip to the emergency room. We waited in the emergency room for what seemed like a week. At about 2:30am, I stopped a passing nurse and told her that we were about to leave for a honeymoon that we were NOT missing and that someone needed to see us pronto. I'm assuming the sleep-deprived, hysterical and near-delusional look on my face told her I meant business. We were finally seen and at 3am sped furiously to a nearby 24-hr pharmacy to get the prescriptions filled, then raced home, threw bags in the car and headed to the airport JUST in time to make our 6am flight.

Honestly, I ask you, why did it need to be this hard??

Oh well, I guess there are people out there with REAL problems, but still.... At least our trip went off well. More on that in the next installment.....

BACK TO BLOG-LAND

2007-10-22T08:22:00.000-07:00

Sorry for my recent repose, but as you can see from the photo, I've been busy!! We just got back this morning at 2am. As soon as I regroup, I'll be back a'postin'. Stay tuned!

HALF-MARATHON CURRY

2007-09-14T12:32:00.000-07:00

This Sunday is PDR and, due to a nagging calf injury, I will be participating from the sidelines only. This means that all my pent up energy will be funneled out through my mouth in the form of shouting galore. Oh, and I'll also have a big cow bell. I'll be standing at the Falls Bridge/Kelly Drive intersection, so look for me. Well, actually you'll probably hear me shouting from West River Drive. Big shout-outs to all the Wanderers participating... especially S 'n S Crew member Nicole, who will be keeping pace with Snake Bite. (Your work is cut out for you!)

And in your honor, here is a comforting curry recipe we made this week with eggplants from the garden. I would like to write that this curry will make you go faster, but I fear that for the curry uninitiated, it may just make you "go." Ahem. Best to save this dish for after the race. :)

Also, while I'm in the shout-outs mode - here's a big one going to BAP, who met up with Polly and I today while we were having lunch in Love Park. She was only 6 miles into a long run, but she still insisted on a hot dog (which she was wisely talked out of). Have fun in Rome (tell Carney we said hi), and we'll buy you a hot dog when you get back.

Now, on to the recipe!

HALF-MARATHON CURRY

3 T olive oil

4 white eggplants (you could also use Chinese eggplants, which we had due to a generous co-worker of mine), peeled and cubed

2 T minced garlic

1 T minced ginger

1 can chickpeas, rinsed and drained

3 large tomatoes, chopped

2 T curry powder (I use Penzey's)

2 T garam masala (I use Penzey's)

1 T cayenne pepper

1/4 light cream

In a large saucepot, or Dutch oven, heat oil over high heat, add eggplant, and reduce to medium-high heat. Let eggplant soak up the oil and cook down until very soft and browned, about 15 minutes. Add garlic and ginger and sort of stir fry for a minute. Let mixture continue to cook for about 3 minutes, but don't let garlic burn. Add chickpeas and tomatoes. Stir fry for a minute, then let it cook until tomatoes soften and break down, about 5 minutes. Add curry powder, garam masala and cayenne. Stir fry for 2 minutes. Turn off heat, add cream, let flavors develop for a minute and serve.

BACK FROM MY SANITY HIATUS

2007-09-12T08:14:00.000-07:00

Yes, I am back. I took a somewhat small sanity hiatus. I can't tell for sure whether I have retreived my sanity in full or not, though, so consider yourselves warned. As many of my readers know, The Boy and I crazily decided to have an actual wedding this year. I wanted to run off somewhere swoon-worthy (or at the very least, City Hall), however my handsome companion talked me into a wedding (we deserve a party!). I'm sure in hindsight I will agree, but if you talked to me a month ago, you may know that I was ready to leave these parts altogether...with or without him. That may be a small (only slightly) exaggeration, however I can honestly attest that about a month ago I had the cliche bridal meltdown.

Let's revisit the facts: it was a very romantic autumn evening back in September of 2006 when The Boy proposed. We both love the autumn, so we decided to get hitched a year hence, in the wonderful month of October. A year to plan a wedding. No big deal, right? Well, no big deal for people who actually plan these things. For us, though? Very big deal. In the months following the proposal, we bought a house, Matt started globe-trotting for Fuji, I took a big promotion at work, and the wedding? Well, that sort of fell to the bottom of the list. The very bottom.

Fast forward through all the crazy details, and here we land, a month ago. We had: a dress, a garden, a bunch of mailed Save the Date cards, and not much else. Hoo boy. I woke up at approximately 4:48am one morning and started a 48-hour long meltdown/tirade/cry-fest. I think everyone living in the tri-state vicinity felt my anxiety and wrath. It was not pretty. The Boy may have even begun to wonder how he could pry the ring off my hand and scamper away quietly in the night, hoping his association with this craziness was all a bad nightmare. But thankfully this did not happen. Instead, we put our heads together, divied up tasks and . . . about a week and a half later . . . had a wedding organized.

It's hard to believe, I know, but we crammed about 8 months worth of work into 8 days. I'm not saying it was pretty, but it was completed. We still have a few details to work out, but I can honestly say that the majority of the beast has been contained. I certainly don't recommend it. People have been relegated to insane asylums for less. But in our case, we are both already certifiably crazy, so what's a little more stress?

At any rate, because I have this lovely forum to do so, I'd like to take a moment to give a few SHOUT-OUTS to some folks who chipped in and helped alleviate this anxiety (whether they know it or not):

* Thanks to CARLA, my sister-in-law, for helping me create the most gorgeous invitations for a soiree that almost couldn't conceivably happen!

* Thanks to MICHELLE/PAULETTE for taking a 4 hour bus ride, helping with the shower and subsequent martini-fest, helping with photo books, and just generally keeping me smiling

* Thanks to DENISE for playing the most gracious host for the shower, finding tropical fruit for the perfect centerpiece, providing hotel rooms after a night of martinis, and the gift of a pleather thong

* Thanks to JONELLE for helping with the shower/martini-fest and being totally up for reliving our Bank days, while giving "life advice" to a total random at the bar

* Thanks to JOANNE/WILLOW for helping with the shower/martini-fest and having a blast dancing on the blocks at Tiki Bob's

* Thanks to MELANIE AND NICOLE for letting me vent about all things wedding on our long runs this training season - how can I make a story about the caterer stretch for 10 miles??

* Thanks to DR. KERRY, my newest sister, for helping me remain calm and realize that not everything needs to be perfect

* Thanks to MRS. P for taking 4 hours out of her weekend to put together wedding favors

* Thanks to GEORGE for walking the caterer and tent man around the estate

* And finally, thanks to THE BOY for not running away!! :)

I'm sure I am missing people in the above list. I'd like to thank everyone in the world who had the slightest part in helping us actually pull this thing off!

I think I am back to blog-land now, so stay tuned to this channel for more regularly-scheduled programming!

IS THERE A DOCTOR IN THE HOUSE?

2007-08-24T07:34:00.001-07:00

Well, as a matter of fact, there is.

Yesterday, my soon-to-be sister-in-law, Kerry, was conferred her PhD degree and designation. This is very big news, and the culmination of many, many years of hard work.

CONGRATULATIONS, DR. KERRY!

Now, in other news, I pulled my calf muscle on my long run this past Saturday in Cape May. It's surprisingly very painful. So....is there also an MD in the house perchance?? Anyone??

GARDEN HARVEST

2007-08-14T06:25:00.000-07:00

Here is a photo of some of our harvest from the backyard garden. The tomatoes are coming fast and furious now, which is great since we've been enjoying blt's and fresh pasta sauce with abandon. Below is a thrown-together quick recipe for fresh tomato sauce which we enjoyed on pasta last week.

BUMPER CROP PASTA SAUCE

3 T basil-flavored olive oil

4 large tomatoes, any variety, coarsely chopped*

coarse salt

freshly ground pepper

handful of fresh basil, torn or sliced

8 oz pasta

Cook pasta according to package directions. While it is cooking, heat basil oil in a frying pan over medium high. Throw in tomatoes and let them break down a bit and release their juices. Add salt and pepper to taste. Right before you drain the pasta, add the basil leaves. Drain pasta and add to skillet. Serve.

This recipe is ridiculously simple, I know, but boy is it tasty. It seriously tastes like the garden. We tried a variation last night, which added onions and garlic, and that was good too.

It's way easy - but then again it's just too hot to cook, so easy is good. :)

* we used Early Girl tomatoes

HOT AS HADES!!

2007-08-08T12:30:00.000-07:00

GOOD LORD!
That's really all I have to say about this weather.

Well, maybe that and. . . ICK!

Honestly, walking outside is like walking into someone's mouth. How's that for an analogy? ewww....

Anyhoo, I did my long run this past Saturday - it should have been 12 miles, but Nicole and I made it 10 because really you could have watered your lawn with our collective sweat. Now, I am not adverse to sweating, mind you, it's just that when you have to run with your eyes closed because your stupid moisturizer/sun block is searing holes in your corneas, that's a real problem!

It really is amazing how the weather affects how you feel on a run. 3 weeks ago we ran 8 like we were skipping across a playground (okay, well maybe that's a slight exaggeration, but you know what I'm talking about...). At least we didn't suffer alone. Everyone out on Forbidden Drive was doggin' it. Even the members of PhillyFit abandoned the overexposed Valley Forge trail to run in the shade of the Wissahickon.

Here's hoping for less humid weather for this weekend's run....

THINGS LIKE THIS SHOULD BE BANNED

2007-08-01T07:24:00.000-07:00

The Dutch are crazy. Let me first just throw that out there.

Okay, so Glamour Magazine has this thing called the Stiletto Run in Amsterdam. The rules are simple...and a bit like Medieval torture. Women don stilettos which can be no smaller than 3.5 inches high and no larger than 1.5 centimeters in width, then they have to run - yes, run - a 100 meter dash. The winner gets a $2,000 shopping spree (what, no gift certificate to the podiatrist??)

The first one was held in 2006, and amazingly they brought it back this year. ?!?!?

In promotional pieces for the race, the reasons for the race, as stated by Glamour were as follows:

Promote the "fashion issue" of Glamour. Increase the awareness of the brand. Position it as: fun, fashion, "bringing glamour to the people." Democratize glamour, make it accessible for everybody.

HUH?

How about: Promote the inanity of this stupid magazine. Increase the awareness that these people are totally off their collective rockers. Position them as: assinine, torturous, probably men who are interested in "bringing foot problems and bloody hands to the people [women]."

In further defense of this ridiculously stupid stunt, Glamour wrote, "there are a lot of competitors [in fashion magazines] and the market is in decline. Therefore we had to create something significant and memorable with limited budgets."

How is it they decided that this would be the thing that made fashion magazines relevant? I don't get it.

As an interesting side note to this story, below are a few findings from a November 2006 survey conducted by the American Podiatric Association:

* A heel measuring about 3 inches - a modest rise by stiletto standards - is said to put seven times more pressure on the forefoot than flat shoes. Consequently, the stiletto has been blamed for everything from ankle sprains to plantar fasciitis.

* Reports of women having Botox on their feet are on the rise.

* In January, gym chain Crunch introduced "stiletto strength" classes in which women exercise in gravity-defying heels.

FOR A GOOD CAUSE

2007-07-26T06:12:00.000-07:00

One Sunday not too long ago, a young Philadelphia woman was completing her usual Sunday morning run. She took the same route she normally did - past the soup kitchen line of the Sunday Breakfast Rescue Mission - and just as she normally did, she smiled and nodded hello to the men standing in line for food. And then an idea found its way into her head.

Her name is Anne Mahlum and her idea came to be called Back On My Feet, the City's first running club for the homeless. Anne realized how strong and empowered running made her feel, and she felt sure it would do the same for folks who needed a little help and support.

At the first meeting, a few men showed up and had a very tough time making it around the mile-long loop Anne layed out near the shelter. Today, several dedicated men meet Anne three times a week to run, and many are training for the Philadelphia Marathon in November.

It's amazing to see what a little hope and encouragement can achieve.

Back On My Feet is hosting a fundraiser this evening at Philly Runner (16th & Sansom). $20 admission includes beer, wine and hors d'oeurves. For more information about the event, and the running club, please go here.

Running With Spoons

Resolution-Worthy Comfort Food: Part One

A New Year..... A New Cheese?

We Now Return To Our Regularly Scheduled Programming....

A WIN IN THE SOUTH AND A WIN IN THE NORTH

AUTUMN HAS ARRIVED

HOT, HOT, HOT!

NEW ADVENTURES IN DINNER

SUGAR IN THE HOUSE

MASALA MADNESS!

MAMMOTH BERRY

A STUDY IN CONTRASTS

BLEARY-EYED

SIX MORE WEEKS OF WINTER

THANK YOU, SAM BEAM

BIRTHDAY 2009

CATCHING UP

TWO FOR THE ROAD

DO YOU NEED A SMILE?

SOUP FOR A SLUGGISH ECONOMY

FRIDAY - THE - 13TH

BACK TO BEING GOOD

OUT WITH THE OLD, IN WITH THE NEW

SANTA AND THE VEGETABLE HOT POT

NO, REALLY I'VE BEEN BUSY

TWILIGHT!

SPEEDY C

PHINALLY!!

RAINY DAY BAKING

HAPPY FIRST YEAR!

SHOULD I TAKE THIS AS A SIGN?

HELLO AUTUMN!!

HAPPY BIRTHDAY (to me)!!

10 YEAR ANNIVERSARY!

THAI RED CURRY & LITTLE GREEN MEN

ZUCCHINI AND THE OLYMPICS

RED BABIES

LAZY WEEKEND

PERHAPS I WAS A BIT HASTY

IS IT AUTUMN YET?

A NEW USE FOR AN OLD FRIEND

PEPPER DELIGHT: GARDEN UPDATE #1

RUNNING LIKE SASQUATCH

NEW YORK SOCIALITES AND OTHER MUSINGS

RUNNERS = CRIMINALS?

S&S CREW OUT ON THE ROAD

HOT, HOT, HOT!

WHAT ARE THE ODDS?

SAVE THE BEES!

NATIONAL STRAWBERRY MONTH

PLANTING & HEALING

S & S CREW HITS BROAD STREET!

POSITIVE SPLITS AND OTHER ME-ISMS

ALIVE AND WELL! HAVE SURVIVED LEHIGH!

MORE FROM BOSTON

CLEARING UP THE CONFUSION

LENTILS AND LONG RUNS

AS PROMISED.... THE MAN AND HIS MEDAL

MASAI WARRIOR'S GUIDE TO LONDON

AN HONOR AND A JOY

A SAD DAY FOR WANDERERS

EASTER GREETINGS

SCHEDULING A BREAK

THE ART OF SAMMY LIN

THANK YOU J & R!

BROKEN IN

BIRTHDAY SHOUT-OUTS

RIVER CITY RUNNERS

CHOCOLATE-COVERED MILES

PUSHING THE LIMIT

UP FOR THE CHALLENGE?

SAY HELLO TO MY LITTLE [BELGIAN] FRIEND

MARATHON INSPIRATION

I *HEART* BACON

NEW OBSESSION

COMFORT ON A SNOWY NIGHT

STARTING OUT EASY

WHAT HAPPENED TO STANDARDS?

IT AIN'T ALL ABOUT THE BEANS....

UPHILL BATTLE

I HEART BACON