Tuesday, July 29
Friday, July 18
Tuesday, July 15
This is probably one of my best runs...it definitely doesn't top the Cooper River Bridge 10k, but it felt amazingly good. I switched up my running route and did it backwards this evening. At the end I felt like I could have done another mile, which is progress from the past few weeks when it's been a struggle to finish. It gives me great confidence that I can train for this half marathon in Nov.
I love love love my Nike+ Sportsband. It's pretty accurate when compared with mapmyrun.com. And now everyone can see my awesome runs and the progress I've made.
Sunday, July 13
After spending all weekend finally unpacking the last few boxes, hanging up pictures and getting the house presentable for Ben's graduation party, we've started talking about what we're looking foward to the most.
~Cooking and eating some of the yummiest homemade food ever. We each have our day to cook breakfast, dinner and dessert and while most people hate cooking on vacation we love it. We finally get the time to spend in the kitchen, try out a new recipe or make a old favorite that we all anticipate.
Lemon yogurt, berry swirl with homemade granola parfaits or Breakfast Pizza
Maple Glazed Salmon, roasted veggies and horsradish-sour cream mashed potatoes
Strawberry Pancake Rollups
Spiked Iced Cappuccinos
Lasagna, Caesar Salad and garlic bread
White Russian Tiramisu
~Catching up on our books to read list. We made a big trip to Border's the Friday and picked up several new summer reads. I'm almost halfway through Water for Elephants, but I hope to read:
Vanishing Acts-Jodi Picoult
Plain Truth-Jodi Picoult
Second Chance-Jane Green
The Friday Night Knitting Club-Kate Jacobs
~Sleeping in a few days, but getting up before breakfast to run more than 3 miles. This is the beginning of my training for the half marathon, so I'm looking forward to my running not taking a back seat to the house, work and everything else.
~Lunch at Tortuga's Like, Outer Banks Brewing Company and The Weeping Radish.
~Night swimming in our private pool and soaking in the hot tub after dinner.
~Playing a round of golf with an amazing view.
~Sipping on mimosas for breakfast every morning.
~Playing many many rounds of Wii bowling.
~Peaceful dreams...no crazy night sweating dreams about work!
~Spending more than just 15 minutes together each day.
I realized I'm not a big pesto person. And as much as I want to love it, I just can't. After I picked up frozen gnocchi as Trader Joe's and found a recipe for Gnocchi with Shrimp, Asparagus and Pesto, I was sure this would be a "pesto-y" recipe I'd like. It was good...we ate it and the leftovers, but I'm not sure I'd make it agin. I'm sure if you love pesto, then you'd love this recipe. The best part was it took less than 20 minutes to make.
Gnocchi with Asparagus, Shrimp and Pesto (Cooking Light)
2 quarts plus 1 tablespoon water, divided
1 (16-ounce) package vacuum-packed gnocchi (such as Vigo)
4 cups (1-inch) slices asparagus (about 1 pound)
1 pound peeled and deveined large shrimp, coarsely chopped
1 cup basil leaves
2 tablespoons pine nuts, toasted
2 tablespoons preshredded Parmesan cheese
2 teaspoons fresh lemon juice
2 teaspoons bottled minced garlic
4 teaspoons extravirgin olive oil
1/4 teaspoon salt
Bring 2 quarts water to a boil in a Dutch oven. Add gnocchi to pan; cook 4 minutes or until done (gnocchi will rise to surface). Remove gnocchi with a slotted spoon; place in a large bowl. Add asparagus and shrimp to pan; cook 5 minutes or until shrimp are done. Drain. Add shrimp mixture to gnocchi.
Combine remaining 1 tablespoon water, basil, and next 4 ingredients (through garlic) in a food processor; process until smooth, scraping sides. Drizzle oil through food chute with food processor on; process until well blended. Add salt and basil mixture to shrimp mixture; toss to coat. Serve immediately.
The other recipe we tried was awesome. I've been buying huge packs of fresh chicken breasts and grilling them on the weekend (well...Ben grills them). We each have a serving and then use the rest throughout the week on salads for lunch and toppings for pizza. This BBQ chicken has a dry marinade with tons of flavor and a little on the spicy side. I made a white BBQ sauce to go with it, which was cool and a great combination. I'd also make a wonderful salad dressing too.
Grilled Chicken with White BBQ Sauce (Southern Living)
1 tablespoon dried thyme
1 tablespoon dried oregano
1 tablespoon ground cumin
1 tablespoon paprika
1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon pepper
10 chicken thighs (about 3 lb.)
White Barbecue Sauce
Grill, covered with grill lid, over medium-high heat (350° to 400°) 8 to 10 minutes on each side or until a meat thermometer inserted into thickest portion registers 180°. Serve with White Barbecue Sauce.
And finally...I don't have a recipe for this since Ben made it up, but it was by far one of his best pizza's ever. I'm sure it had 300 calories per slice given the amount of cheese, but it sure was worth it. He lost his white pizza sauce recipe, so made one up by making a roux, adding milk, parmesean cheese, white wine and garlic. He sauteed shrimp and mushrooms in a several spices including chipotle pepper. The rest of the topping included spinach, fresh basil from our small herb garden, slices of pepperjack cheese and fresh mozzerella. This was the real deal and really restaurant quality.