Quack, quack

RUN

AK and I had conflicting ideas for Wednesday and the mid-week mid-range run.  Lately we only run 2 days a week together and it’s for the mid-range and the long-range.  She wanted PM, I wanted AM for the run (there was a chance of rain all day).  We chose to run seperately.  She had wanted to do PM at Brushy Creek at the part that isn’t flooded, which is only 2 miles, I wasn’t nuts about running back and forth AND I wasn’t too sure about the chance of rain and temps at that hour. 

I’m glad I chose AM.  It was super humid (like 94%) but no rain and the temps were in the high 70s.  I had a good run with good pace.  I was pretty pleased 🙂  My only gripe about that route on Wednesdays is I have to carry my own water and the having something around my waist drives me nuts, but carrying something in hand is worse for me.  Lately it bugs me even more, because it puts pressure on my middle which I don’t need.

FOOD:

It’s no secret that I love oatmeal.  I’ve also been known to do what some consider odd combos.  I think carrot cake oatmeal is a novel idea 😉

Along the lines of carrot cake oatmeal, I decided zucchini bread oatmeal was a good idea.  Oats/oat bran, a cup of shredded zucchini, walnuts, and some spices including cinnamon and some sweetener.  Don’t knock it, it’s actually very tasty!  Of course, I like to throw zucchini in lots of things and i’m going to be very sad when Sprouts doesn’t have them super cheap every week when they are out of season.  Frozen just isn’t the same on some things. 

I’d been looking forward to trying the new recipe for Mediterranean chicken with olives and artichokes (from the Fresh Flavors magazine at The Fresh Market.  We don’t have their stores here, but they are big in the south.  That’s my go-to store in Destin or Montgomery when I am there.  Here we have Sprouts, Central Market, Whole Foods, Sunflower, HEB, and a smattering of smaller places.  I usually stick it Sprouts because it’s the closest and has the best produce and prices.   Everything else is a haul for me to get to.   Everyone is scared of Whole Foods, so TJ’s and some of the other popular chains will probably never come here.

Anyhow, it was simple and turned out well.  Dan seemed to like it, I think next time i’ll add some herbs or something else to the sauce.  My modifications are listed below, because I pretty much modify every recipe in some form or fashion.  I took a picture as an afterthought and it was horrible, will try to do better tonight (i’ve been off on blogging and photos since vacation).  I served it with roasted greek-spiced veggies and garlic herb toasted pita wedges.  I sprinkled feta on everything, because I love feta.  Next time i’ll probably only do olives in Dan’s, the salt was just too much for me with olives and capers and I don’t really like olives.

We’re having this again tonight as leftovers.  I’m going to serve Dan’s over pasta and maybe put mine into a wheat Alternative Pita.  I’d like to eat it with pasta, especially since it sounds so tasty, but I don’t want to overdo the volume for myself.

Ingredients:
  1/4 cup Lucini Extra Virgin Olive Oil (I didn’t use all of this)
  4 boneless chicken thighs, cubed (I used breasts)
  salt and pepper, to taste
  3 garlic cloves, finely minced
  1/2 cup Echeverria Sauvignon Blanc Reserva  (I used a similar white)
  1 jar Cucina Antica Garlic Marinara Sauce (used a similar from HEB)
  1 cup Kalamata olives, pitted and roughly chopped
  1 (12 ounce) jar Delallo Marinated Artichoke Hearts, drained and chopped
  2 tablespoons  Capers
Preparation:
In a heavy bottomed sauté pan, heat olive oil for 2 minutes. Season chicken with salt and pepper and add to pan. Cook for 5 minutes, until browned evenly. Remove chicken to a plate and cover to keep warm. In the same pan, add garlic and quickly sauté until fragrant, about 2 minutes. Remove pan from heat and add wine, scraping up any browned bits from the pan. Return to heat and allow to reduce slightly for 2 minutes. Add pasta sauce, olives, artichoke hearts, capers and browned chicken with any juices back to the pan, and combine thoroughly. Cook for approximately 10 minutes, until chicken is no longer pink and sauce is bubbling gently.

LIFE

Since I have a very full day on Friday, I had planned to get some things done at home last night.  Dinner was done later than I expected.  We ate and I decided to tidy up some.  I didn’t get very far before I started feeling bad.  Ate half the amount Dan did at dinner, but that was too much apparently.  I could barely waddle around and it was so uncomfortable.  I did some cleaning and vaccuming, but that didn’t help.  I couldn’t take it anymore and didn’t know what to do, so I went for a walk, even though it was pretty dark.  Dan didn’t offer to go with me, which upset me a great deal.  I waddled like a duck, half a mile around the block and came home.  Still not better.  Didn’t know what else to do, so I brushed my teeth and went to bed. 

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