Clearly, lately I have not been writing posts. I could think of a million reasons why, but it’s all really boring so let’s talk about something fun. Well, fun for me and Ben. We went to Mexico in December for a week-long all-inclusive vacation!
This is pretty much the only picture we have of the two of us from the whole vacation.
Weird Mayan festival shot.
Last day sunrise…
Last we checked in my plan was to get stronger and get faster, with my next half-marathon to be Hyannis. I’ve been continuing to work on my strength with bootcamp (more work to be done in the strength category for sure). I’ve been trying to keep up with my speed workouts, but I’ve only halfheartedly, or better described as miserably done my long training runs.
I don’t know what it is. I love the half-marathon, I ran a marathon not too long ago, one would think this would be easy peasy. Part of me wonders if it is just dealing with winter, while I am NOT a huge fan of winter, every time I put myself out in the cold temps for bootcamp I am so happy I did it. But every time I have forced myself outside for one of my long runs this year I’ve not only been miserable before and during, but continuing after. My plantar fascitis is back with a vengeance too, I expected my new orthotics to fix everything. They haven’t.
I think it’s time for a break. Not from running completely, running is still my thing, but I need a break from having to run a certain amount of miles on certain days. I want more time to do some other activities, maybe actually get that third day of strength in that I mean to every week, or work on my flexibility since I am seriously lacking there. And perhaps focusing on getting rid of this plantar fascitis!
Anyone else ever feel this way too?
On to more positive things, can I tell you what I am loving cooking right now?
Any and all soup. This one in particular, try it when you have a Sunday afternoon free to prepare the broth, eat it for dinner and eat leftovers throughout the week!
Ginger Chicken Soup
Only slightly adapted from Bon Appetit – original recipe here
- 1 onion, sliced
- 2 celery stalks, chopped
- 8 oz unpeeled, scrubbed ginger, cut into 1/2 inch pieces
- 2 garlic cloves, crushed
- 10 black whole peppercorns
- 3 lb whole organic chicken
- Kosher salt, to taste
- 1 cup uncooked wild rice
- one bunch scallions, very thinly sliced
- 2 carrots, slice with peeler
- one bunch cilantro, roughly chopped
- Combine first five ingredients in large pot, probably the largest one you have available. Add chicken on top. Cover with water. Original recipe called for 6 quarts, I could only fit in 5, so I say whatever will fit in your pot.
- Bring to a boil. Turn down to a simmer, partially cover with lid and simmer for 2.5 hours.
- Remove chicken, shred meat and remove skin and bones. Meanwhile cook wild rice separately.
- Strain everything else from the broth. DON’T FORGET TO PUT A POT OR BOWL UNDER THE STRAINER TO KEEP THE BROTH. I have not made this mistake before, but is a big fear of mine!
- Reheat broth, add lots of Kosher salt, shredded chicken, wild rice, scallions, carrots and cilantro and EAT!