Ok, I'll be honest: this will probably not happen while I'm 23. But I'd like for it to happen when I'm 24. And that's ok. Part of this blog, these goals, is learning to be flexible but continuing to strive (a life lesson that I could use throughout all areas of my life).
I am still running though and Ben and I are signed up to do a 10k in mid-October. (If you're in DC and you're interested, let me know!) I'm also thinking about doing a 15k in December which would be 9 miles and a friend and I did do the Cherry Blossom 10 miler this spring which I would like to do again next year (and may have convinced Ben to run it with me).
But I think back to summer 2010. I was living in Chicago, I was not accustomed to running, and I made the decision to make it happen. My goal: get to the point where I could easily run 3 miles, a few times a week. I'm not going to say I'm THERE, because I don't always do it. But, I can. And Ben and I have been running together which is really awesome. This morning, for example, we ran about 4 miles (with a block of walking in the middle thanks to me feeling a little winded- again, flexible). I've come a long way from those 1 mile runs in Chicago last summer, and for that, I am grateful.
Considering I am very low on money these days, running is beautiful because it's free. And I definitely benefit from the outdoor time- I'll also be biking to work, which is a great way to save money and spend more time outside!
I'm keeping the goal of running a half marathon though- next year!
Saturday, September 17, 2011
Sunday, September 4, 2011
I have been making SO much progress on the list...
But I haven't been blogging about it! I'm totally slacking. I do have a partial excuse: We don't have internet at home yet. F Comcast. Woof! We have been through such an ordeal with them, for real. Three trips with the same conclusion, but no resolution. Until last Monday when Garret (the only one who stuck with us) actually finished the deal. But no wireless yet, and my computer is rejecting ethernet. Alas, here I am at Starbucks while Ben does some lesson planning. And I'll share with you a few recipes:
GRILLED Fish Tacos (it is VERY important that they are grilled. Who wants fried fish tacos? YUCK)!
-recipe adapted from CHOW.com
These are SOOO good! They're extremely light and fresh, best served with chips and salsa verde! Yum city....
INGREDIENTS
1 pound firm white fish, such as tilapia, snapper, cod, mahi mahi, or catfish
2 limes, halved
1 garlic clove, minced
1/4 teaspoon ground cumin
1/4 teaspoon chili powder
2 tablespoons vegetable oil, plus more for oiling the grill grates
Kosher salt
Freshly ground black pepper
1/2 small head of green or red cabbage (about 14 ounces), cored and thinly sliced
1/2 red onion, thinly slicedSmall can of mandarin oranges or pineapple chunks
1/4 cup cilantro, coarsely chopped
6 to 8 soft (6-inch) corn tortillas
Sliced avocado, for garnish (optional)
Salsa, for garnish (optional)
Sour cream, for garnish (optional)
Hot sauce, for garnish (optional)
INSTRUCTIONS
1. Place the fish in a baking dish and squeeze a lime half over it. Add the garlic, cumin, chili
powder, and 1 tablespoon of the oil. Season with salt and pepper and turn the fish in the marinade
until evenly coated. Refrigerate and let marinate at least 15 minutes. Meanwhile, make the slaw and
warm the tortillas.
2. Combine the cabbage, onion, and cilantro in a large bowl and squeeze a lime half over it. Drizzle
with the remaining 1 tablespoon oil, season with salt and pepper, and toss to combine. Taste and
add more salt and pepper if necessary. Add canned pineapple or mandarine oranges and set aside.
3. Warm the tortillas by heating a medium frying pan over medium-high heat. Add 1 tortilla at a time,
flipping to warm both sides, about 5 minutes total. Wrap the warm tortillas in a clean dishcloth
and set aside while you prepare the fish.
4. Brush the grates of a grill pan or outdoor grill with oil and heat over medium-high heat until hot.
Remove the fish from the marinade and place on the grill. (Frying pan works too)
5. Cook without moving until the underside of the fish has grill marks and is white and opaque on the
bottom, about 3 minutes. Flip and grill the other side until white and opaque, about 2 to 3 minutes
more. (It’s OK if it breaks apart while you’re flipping.) Transfer the fish to a plate.
6. Taste the slaw again and season as needed with more lime juice. Slice the remaining lime halves
into wedges and serve with the tacos. To construct a taco, break up some of the cooked fish, place
it in a warm tortilla, and top it with slaw and diced avocado.
And to sweeten the deal, try this ice cream recipe:
Brownie and Coffee Ice Cream
- recipe adapted from Emiril Lagasse on foodnetwork.com.
If you do the brownies right, this will be the best ice cream ever. Try adding toasted pecans and I'm sure it would be delectable (I'll be trying it soon)!
GRILLED Fish Tacos (it is VERY important that they are grilled. Who wants fried fish tacos? YUCK)!
-recipe adapted from CHOW.com
These are SOOO good! They're extremely light and fresh, best served with chips and salsa verde! Yum city....
INGREDIENTS
1 pound firm white fish, such as tilapia, snapper, cod, mahi mahi, or catfish
2 limes, halved
1 garlic clove, minced
1/4 teaspoon ground cumin
1/4 teaspoon chili powder
2 tablespoons vegetable oil, plus more for oiling the grill grates
Kosher salt
Freshly ground black pepper
1/2 small head of green or red cabbage (about 14 ounces), cored and thinly sliced
1/2 red onion, thinly slicedSmall can of mandarin oranges or pineapple chunks
1/4 cup cilantro, coarsely chopped
6 to 8 soft (6-inch) corn tortillas
Sliced avocado, for garnish (optional)
Salsa, for garnish (optional)
Sour cream, for garnish (optional)
Hot sauce, for garnish (optional)
INSTRUCTIONS
1. Place the fish in a baking dish and squeeze a lime half over it. Add the garlic, cumin, chili
powder, and 1 tablespoon of the oil. Season with salt and pepper and turn the fish in the marinade
until evenly coated. Refrigerate and let marinate at least 15 minutes. Meanwhile, make the slaw and
warm the tortillas.
2. Combine the cabbage, onion, and cilantro in a large bowl and squeeze a lime half over it. Drizzle
with the remaining 1 tablespoon oil, season with salt and pepper, and toss to combine. Taste and
add more salt and pepper if necessary. Add canned pineapple or mandarine oranges and set aside.
3. Warm the tortillas by heating a medium frying pan over medium-high heat. Add 1 tortilla at a time,
flipping to warm both sides, about 5 minutes total. Wrap the warm tortillas in a clean dishcloth
and set aside while you prepare the fish.
4. Brush the grates of a grill pan or outdoor grill with oil and heat over medium-high heat until hot.
Remove the fish from the marinade and place on the grill. (Frying pan works too)
5. Cook without moving until the underside of the fish has grill marks and is white and opaque on the
bottom, about 3 minutes. Flip and grill the other side until white and opaque, about 2 to 3 minutes
more. (It’s OK if it breaks apart while you’re flipping.) Transfer the fish to a plate.
6. Taste the slaw again and season as needed with more lime juice. Slice the remaining lime halves
into wedges and serve with the tacos. To construct a taco, break up some of the cooked fish, place
it in a warm tortilla, and top it with slaw and diced avocado.
And to sweeten the deal, try this ice cream recipe:
Brownie and Coffee Ice Cream
- recipe adapted from Emiril Lagasse on foodnetwork.com.
If you do the brownies right, this will be the best ice cream ever. Try adding toasted pecans and I'm sure it would be delectable (I'll be trying it soon)!
Ingredients
- 2 cups heavy cream
- 2 cups whole milk
- 3/4 cup granulated sugar
- 2 tablespoons instant coffee granules
- 6 egg yolks
- store bought box of brownies, prepared
Directions
Prepare a box of store bought brownies a day ahead. Cut brownies pieces, and tear small chunks, rolling between fingers to create small, smooth chunks. Place into a airtight container, separating layers with wax paper. Freeze overnight.
For ice cream, combine the cream, milk, sugar, and coffee in a medium, heavy saucepan. Bring to a gentle boil over medium heat. Remove from the heat.
Beat the egg yolks in a medium bowl. Whisk 1 cup of the hot cream into the egg yolks. Gradually add the egg mixture in a slow, steady stream, to the hot cream. Cook over medium-low heat, stirring occasionally, until the mixture thickens enough to coat the back of a spoon and reaches 170 degrees F. on an instant-read thermometer, about 5 minutes. Remove from the heat and strain through a fine mesh strainer into a clean container. Cover with plastic wrap, pressing down against the surface to keep a skin from forming. Chill in the refrigerator for 2 hours.
Remove from the refrigerator and pour into the bowl of an ice cream machine. Fold in frozen brownie chunks, place in airtight container, and put in freezer for at least 2 hours before serving. Enjoy!
Subscribe to:
Posts (Atom)