I have one week left until my second half marathon. On the one hand, I am not too nervous this time, because I have already run one and I have done all (or almost all) the training my plan calls for. On the other hand, all that training has been in hot, humid weather, and has seemed really slow and slogging. So, my expectations are teetering between high - I'd like to get a nice PR and improve my time - and low - I don't feel speedy, and have a feeling that the course will be a slower one than the Little Rock course.
Not that it matters, really. I am running for fun, right? And it is only my second attempt at this distance, so, as long as I finish even close to my previous time, and don't get injured, I am going to try to have a good time.
Friday, October 21, 2016
Friday, September 23, 2016
Those of you who know my wardrobe well enough, or just have a thing for tennis shoes, will note that the shoes on my feet in this picture are my tennis shoes. And when I say tennis shoes, I don't mean that in a generic sense - I mean that they are the court shoes I wear when playing tennis. Those of you who both play tennis and run will be aware of the differences in feel of tennis shoes and running shoes - for those of you who are not, tennis shoes tend to be stiffer and heavier than running shoes, since they are built to support you as you move from side to side with quick stop and go motions - and you would probably not voluntarily wear the former while doing the latter or vice versa. But that is exactly what I did this morning.
This morning my training plan had me scheduled for a session of interval torture - 10 minutes of warm up followed by 8 speed intervals with cool downs in between, followed by a 10 minute cool down. Not my favorite workout, but slightly better than hill repeats, since at least the intervals are flat. Anyway, throughout that 10 minute warm up, something just felt off, but I was listening to my book (The Obelisk Gate by N.K. Jemisin - you should totally follow that link and read the first book in the series and then come back to this one) so I wasn't really paying too much attention. I just chalked it up to my cold and 3C (cat, chinchilla, child) caused lack of sleep. It wasn't until I was partway through my second interval that I looked down and my shoes and said "Hey, those are my f*%^ing tennis shoes!"
I was sort of surprised I hadn't noticed when I was trying to tie my laces, because that took longer than normal, thanks to Sabetha's interference. I guess I was more focused on stopping her attacks on the laces and my fingers to notice that they were the wrong shoes. I should also have noticed that my Road ID was not on the laces, but I didn't notice that either.
I don't think I did any lasting damage to my shoes or my feet, but I am totally going to use the shoes as an excuse for why my intervals weren't faster!
Wednesday, September 14, 2016
Tex-Mex is one of my favorite types of food; when Benjamin and I lived in Austin, we were in heaven, calling it our Golden Age of Tex-Mex and mourning its eventual loss, even as we took full advantage. When we first moved to Arkansas, the lack of really good Tex-Mex was a huge disappointment - I mean, Arkansas is right next door to Texas, surely something should have rubbed off! I once tried to order enchiladas with a verde sauce - usually made with tomatillos - and instead got enchiladas topped with nothing but ground up jalapenos! And Benjamin has been constantly disappointed when he tries to order something spicy, only to be "reassured" by the waiter that the dish isn't really too spicy.
Lately, the options for good Tex-Mex in Little Rock have improved quite a bit with the opening of Local Lime, Chuy's (an Austin original that is welcome here in Little Rock, but one which we never went to in Austin - not dive-y enough, with long wait times), Heights Taco and Tamales, and The Fold. We don't eat out that often anymore though, and my craving for Tex-Mex occurs far more frequently than our trips to restaurants. What to do? Make my own, of course. We have several good cookbooks for Tex-Mex and more authentic Mexican food, we have various taco and taco salad recipes, and we have Chicken Enchilada Casserole.
This is a family recipe that my dad passed along to me when I first moved into an apartment of my own, and one that I don't remember liking all that much as a child - casseroles being a problem because the good stuff (chicken, cheese, tortillas) is all mixed up with more dubious stuff (onions, canned tomatoes, sauce). But now, I love casseroles, and this one in particular, precisely because everything is all mixed up and the flavors can meld and intensify. I have made a few modifications, because the recipe is originally from a 1976 issue of Diabetes Forecast magazine, and needed a little simplification and spicing up, but it is still pretty healthy, easy to make, and easy to scale up. I imagine it would be easy to freeze in individual portions, if you like that sort of thing (I might, but there are never enough left overs in our house).
So, for your dining pleasure, I give you Chicken Enchilada Casserole:
1 tablespoon oil
1 large onion, peeled and diced*
1 or 2 cloves garlic, minced
1 1/2 teaspoons salt
2 teaspoons chili powder (I use 1 3/4 tsp regular, and 1/4 tsp chipotle for more spice)
1 teaspoon ground cumin
1 teaspoon dried oregano
1 can diced tomatoes**
2 cups cooked chicken, chopped*** (approximately 2 chicken breasts. I simmer mine in some lightly salted water until cooked through, then let cool and chop)
1/2 cup chicken stock
6-9 corn tortillas, cut in quarters
1 1/2 cups (or more) grated pepper jack cheese**** (the original calls for sharp cheddar - use whatever you prefer)
Sour cream and avocados
1) Preheat the oven to 350 degrees. Get out a medium (2-3 qt) casserole dish.
2) Heat the oil in the skillet and add the onion and garlic. Saute until tender - do not allow to brown. Add the salt, chili powder(s), cumin, and oregano and mix well. Add the tomatoes, chicken, and chicken stock, mix well, and cook for 5 to 10 minutes on low heat.
3) In the casserole dish, layer the chicken mixture, tortillas, and grated cheese, repeating until you have used all the ingredients. You should end up with a cheese layer on top.
4) Cover and bake for 25-30 minutes until bubbling and the cheese is melted. If you prefer, remove the cover and broil for a couple of minutes to brown the cheese.
My dad always serves this with extra flour tortillas for sopping up the sauce. We like to top it with sour cream and avocados, if they are on hand.
* Our go-to Mexican cookbook always recommends white onions in its dishes, but we usually just use yellow for this one
** Do NOT use the canned ones with herbs and spices already added - just plain. The original calls for three medium tomatoes, and if you have flavorful, ripe ones go ahead and use them instead. I use canned for convenience.
*** For mine, I usually use two chicken breasts that I have simmered in some lightly salted water until cooked through, then let cool and chop. My dad microwaves his, and I think you could use a pre-cooked rotisserie chicken too, if you wanted.
**** The original calls for sharp cheddar, but I never use cheddar for Tex-Mex these days - use whatever you prefer or can find. To save time, you could also use a Mexican blend of prepackaged, shredded cheese.