It is utterly unacceptable that I have not posted anything of late. The running! The fooding! I mean... the eating!
Finally things have been returning to normal in the running world of mo or the mo world of running. Ran 10 miles on tough trails in the stifling humidity on Sunday. It was fabulous. As one client said to me, "The air is so thick, it's chewable." Yuck. But I don't even care. I'm running. And I don't even care that I'm breathing hard and my conversation is not up to par because I'm struggling to keep up with big dogs. I'm running. And that's about all that matters. (I tell those grammar-nazis who say you can't start a sentence with "and" or "but" to go check out journalistic style.)
I did a little tempo action over the weekend too but that was simply because I thought I was going to have a heatstroke so I figured... the faster you run, the faster you're done right? Riiiiiiight.
Cooked for the boy since we last met on the blogosphere. I can hardly say I cooked because he really helped with half of it but I did make the main dish. Decided I would make something that is dear to both of us: curry. I found an incredible recipe on the love-love-love-it lovely Foodgawker.com for Dhaniya Anda Curry. This was a flavorful melange of mustard seed, turmeric, cumin, garlic garlic garlic, fresh ginger, shallots, tomatoes, cilantro, garam masala (etc) and eggs. Yep. Eggs! Hard-boiled eggs for protein, halved and mixed in. The flavors all just popped. It was a little overwhelming to be quite honest.
I also made a little green bean side with a twist. It was a twist on a Madhur Jaffrey recipe that I found on Foodgawker.com as well. Green beans and fennel and tomatoes... more fresh ginger. Needless to say, no digestion problems with this meal due to the massive amounts of the root of tummygoodness.
Boy was given the task of making Gobi Manchurian. This little indo-chinese treat is something I absolutely fell in love with while I was in India. And when I say "fell" in love - I mean, I fell and hit my head so hard I was seeing stars after my first bite. I remember sitting in this little restaurant in Rajasthan and having my world rocked. When we got to Chennai, our cooks at the college asked what special requests we had. The first thing we all said was, "Gobi 65!"
Think Cauliflower. Now fry that. Now dress it up in sarachi hotness and ginger sweetness and garlicly goodness. Throw some green chilis in there. Mouthwatering yet?
It was good. We also made some jasmine rice and the boy made naan he wasn't excited about. Hello, we don't have one of those badass tandoori ovens. Of course it's not going to be perfect. But he's got standards. And that's a good thing.
Dessert was completely unnecessary and didn't happen which was fine since I don't think we could have fit one single grain of rice more into my stomach.
There has been so much more that has been good and bad and ugly but I have been extraordinarily busy with some exciting changes moving around (or) percolating in my life right now. So I will back as soon as I am able to dish it out to you all over again...
