My Sunday long run? non-existant this week. We got another few inches of snow. Shelley & I bundled up, and headed out. The roads were poorly cleared. We headed out, and Garmin said we were at a 14:00min/mile pace. The roads were filled with ice, snow & slush, and we were nervous. We decided rather than risk an injury by going for our 10 miles, we would go for a short walk, then hit starbucks. We clocked a mile before getting our latte, no breakfast sandwich since we really didn't exert any energy. So disappointing.
On the other hand, I was wicked proud of us! Last year, I would have NEVER attempted to head out with snow on the ground. Any sign of inclement weather kept me inside, probably eating & watching TV. I came home, played the Wii fit for a half hour before getting ready for the rest of my day.
That afternoon I headed to the HUGE bridal show that was being held at the Big E fairgrounds with one of my bridesmaids. Lucky for me, she got married last year and knew exactly what questions to ask. We pretty much were only on the lookout for photographers & limos, since I already have my venu & DJ picked out. We got a bunch of free goodies, entered a ton of raffles, and even won a free cruise to bahamas & key west on Royal Caribbean (our fav)! We only have to pay for cruise port taxes & gratuities! Even though the wedding is about a year & a half away, its exciting to think about the possibilities!
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| liked this bridesmaid dress too! |
Tonight I made a delicious dinner from Self Magazine in Feb 2010
Butternut Squash & Fried Sage Pasta
What you need
8 oz whole wheat penne
1 TBSP olive oil
8-10 sage leaves
1 medium red onion, thinly sliced
2 garlic cloves, finely chopped
1 medium butternut squash (about 2#), peeled, seeded & cut into 1 inch cubes
1/2 tsp salt
1/4 tsp black pepper
1/4 cup parmesan cheese
How you make it
Cook penne as directed on package
Heat oil in a large skillet over medium heat. Fry sage, turning once until crisp on both sides, about 1 min per side. Transfer to a paper towel.
Add onion and garlic to skillet. Cook, stirring frequently, until soft & golden, about 3 minutes. Add squash, 3/4 cup water, salt & pepper. Cover & simmer, stirring occasionally, until squash softens, 5-7 min.
Drain pasta, reserving 1 cup cooking water. Return pasta to pot & add squash mixture. Stir over low heat, adding water if necessary until pasta is coated. Mix in sage & cheese. enjoy!
We're supposed to get another round of snow tomorrow night. I am crossing my fingers that it won't be much, but I'm sure that it will be. I did skip the gym this morning in favor of some extra sleep, but will definitely hit it up for my run tomorrow. 5 weeks until race day!
