Yesterday after class, I was home alone because Casey had a final exam scheduled in the evening. The dogs and I were all itching for some fresh air, so I leashed them up and decided to take them for a run. It was my first real run since the marathon just over a week ago. I went for a short, sloooow run a few days after, but was still feeling really tired in my muscles, and it was too hot outside to really accomplish anything.
Last night was a different story. I felt fast and awesome – such a confidence booster! I headed home after about 4.5 miles of speedy running, only because the dogs were starting to drag – they can’t hang like they used to! But I definitely could have gone much longer, and hopefully even maintained the speed. I didn’t have my Garmin on so I don’t know my pace exactly, but I know how good I felt, and that’s all that really matters. Crossing my fingers that with all my spring ailments behind me, I am on the path to being back in my top running shape soon!
After the run, I came home and immediately started working on dinner. I had a bag of bell peppers starting to shrivel on my kitchen counter, and I felt inspired to grill them after having such delicious grilled veggies with Kath and Matt last weekend. But I didn’t want to lug out the charcoal grill and attempt to do something like that by myself, so I decided to fire up a little stove top grilling instead. I dusted off the cast-iron grill pan that I rarely use, preheated it while I cut up my peppers, and then tossed them all on top (coated in a bit of olive oil and salt and pepper)…
There was a good bit of smoke coming off of the grill, but I opened up the kitchen doors to our screened in porch, and it cleared out immediately. After a few minutes of grilling on one side, I flipped them over and was thrilled to see that it was actually working – they looked just like they would on our charcoal grill, minus all the carcinogens and hassle.
While the peppers cooked, I also got the rest of our meal going in the rice cooker. The end result was colorful, delicious, and even color coordinated!
From the rice cooker – brown rice, a can of black beans, a can of diced tomatoes, 1/2 can of yellow corn, pinch of chili powder, pinch of cumin, and salt and pepper.
Such a delicious way to combine starch, protein, and vegetables all in one dish!
I am totally excited about indoor grilling now – just in time for summer grill season!
In other non-grill related news, I am totally surprised and honored to have won Charlotte’s Best Food Blog Award from Creative Loafing Magazine! Writing this blog is a lot of fun in itself, but knowing that other people actually like to read it takes it to a whole new level. Having only lived here for 9 shorts months, I am totally thrilled
to be recognized as part of Charlotte’s foodie scene. Thank you, Charlotte! :)