That’s what happens when you are training for a marathon. I had a 9-miler today, and soon after I finished my run I hit 15,000 steps on the Fitbit. Nothing like hitting your step goal so early in the morning!
The run was okay. I was a little slower than last week’s long run, but the run was hillier, warmer, more humid and I was by myself. So, I was expecting it to be. I still averaged under 9 minute miles, so I was pleased. I need to find more running routes around here, though. I guess it is time to get a little more adventurous!
After the run, I was super productive today. I realized yesterday that this is my last “free” weekend until mid-November (crazy, right??), so I tried to get things done:
– Swept, vacuumed and dusted the house
– 2 loads of laundry
– Changed the sheets on the bed
– Mowed the front and backyards
– Car wash
– Coldstone Creamery (I had a BOGO coupon that expires tomorrow)
– Took the pups on a walk
– Frisbee with Callie
– Hit Its with Envy
– Finished Season 10 of Grey’s Anatomy
– Swept the Front Porch
– Cleaned the Kitchen
– Organized my Desk
– Cooked Parmesan-Roasted Potatoes
– Baked Banana Crumb Cake
Productive, eh?? And tomorrow is a full day starting with flyball practice in the morning to get the girls ready for the tournament in Cary in three weeks.
Last night, a group of us went to watch Gravity at the NC Museum of Art Summer Movie Series where you get to watch a movie on the big screen under the stars! It was like a drive-in movie but better because we got to picnic first (Amanda brought an awesome spread!), we bought bottles of wine and got to chat for an hour and a half before the movie started. And it was packed! I was surprised at the number of people that showed up, but we got there early so we had great seats! And the movie was intense! I really enjoyed it!
Quote of the Day:
“Obstacles don’t have to stop you. If you run into a wall, don’t turn around and give up. Figure out how to climb it, go through it, or work around it.” -Michael Jordan
So, here is the recipe for the Parmesan-Roasted Potatoes I made this evening. They were good, but I think I’d cut the potatoes smaller next time.
- 3 pounds baby Yukon Gold potatoes, halved
- 1/2 cup olive oil
- Kosher salt, freshly ground pepper
- 4 ounces finely grated Parmesan
- 3/4 cup chopped fresh flat-leaf parsley
- 1 teaspoon finely grated lemon zest
- 1 tablespoon fresh lemon juice
– Place a rack in upper third of oven; preheat to 400°F.
– Toss potatoes and oil in a large bowl; season with salt and pepper. Place potatoes, cut side up, on a wire rack set inside a rimmed baking sheet; reserve bowl. Roast until golden brown and cooked through, 30–35 minutes.
– Transfer to bowl; toss with Parmesan. Return potatoes to rack and roast until Parmesan is brown and crisp, 10–12 minutes.
– Toss potatoes in same bowl with parsley and lemon juice. Top with lemon zest just before serving.
Courtesy of Bon Appetit