Wednesday, August 4, 2010


Well, gentle reader, I have to say that 5 miles yesterday has not been particularly kind to me. Ankles, the left one especially, have been grousing all day. There were definitely some interesting sensations just now during yoga class. Everything else has been fine. I think maybe it was just a little too much pavement. However, I am looking forward to tomorrow's run: 30-35 minutes of intervals over at the track.

In general, I am not a fan of Aaron Copland's music. However, there is one piece which speaks to me, and that piece I love. I am speaking of "Fanfare for the Common Man". Listened to it just now to celebrate my victory over a rigorous yoga class with plenty of new moves. In my imagination, as I race towards the finish line of my first marathon, I take a moment to turn my iPod over to this song, so I can cross to the bright notes of brass.

I played "Whatchagot?" with stuff on pasta tonight. I needed to use up some assorted vegetables, so I threw them all together. Here's what I did:

1 red bell pepper
1 bunch of broccoli
1/2 lb brown mushrooms
sun-dried tomatoes (in olive oil)
fresh basil
whole wheat pasta

Heat the oven to 325 degrees. Cut the pepper and the broccoli into bite-sized pieces and place in a single layer on a greased cookie sheet. Stick in the oven. Next, clean your mushrooms and slice into bite-sized pieces. Place these in a single layer on a greased cookie sheet. Stick this in the oven as well. (Mushrooms generally take less time to cook, which is why I put them in second.) Cook for 30-45 minutes.

Boil some water and cook two servings of pasta. (I used the spiral type, what is it? Rotelle? Ah--rotini. That's it. At least according to Wikipedia's handy-dandy chart.) When it is cooked to your liking, drain. Add some sun-dried tomatoes and a bit of the oil and mix well. Throw in all the vegetables. Chop up a bunch of basil and stir that in, too. Season to taste. I like to add a good grind of crushed red pepper, 'cause I'm fiery that way.

If you want a little more protein, crumble in some feta or chevre, or add a can of garbanzo beans.

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