Day #2 of nearly normal running, hooray! This morning my legs felt kind of junky, but they were more tired than injured. Didn’t get home and eat dinner until nearly 10pm last night, fell asleep around midnight, and my 6:15am alarm seemed to come mighty early, bleh. but after a cup of (strong!) coffee, I hit the roads. I ran along the Harlem River path for about 5 miles (~43 minutes). I realized today how much I miss running in my neighborhood. The traffic is a pain sometimes, but it’s mostly flat and I can find quite a few scenic routes. Plus, if I run in my ‘hood, I don’t have to carry my gym bag with me to work. 12 days until the marathon!!
Now for today’s feature – another guest post by Jesse –
- Olive oil and a little butter for the pan
A few Tbsn milk
Salt and pepper
Sauté veggies in oil. In the mean time mix the eggs, milk, salt and pepper, and crumble up the feta. When the veggies are mostly cooked pour in the egg mixture and stir it into the veggies a little. Sprinkle the feta over the top of the mixture. Cook over medium-low heat until the eggs are mostly cooked. Heat the broiler and finish the frittata in the oven. Be careful not to let the eggs burn, but you want a nice golden brown top to the frittata.
Jesse’s Famous Fried Potatoes
- 2-3 Tbsn Olive oil
- Potato, diced, and uncooked
- Onion, diced
- Salt and pepper
- Plenty of Thyme
Sauté onion over med-high heat until tender, add potatoes and spices, cover and stir or shake/flip occasionally. Cook over medium heat until the potatoes are done (15-20 minutes depending on how big a batch you do) and then uncover the pan to allow the potatoes to get crispy. The longer you wait the better, within reason! These were red potatoes, but almost any kind will work fine. Looks like I lost a piece of onion from this batch…alas!