Just over a week until the Salt Lake City marathon and I can tell I’m in taper mode (if you don’t count tough CrossFit workouts) because getting up super early to go run is difficult. I’d much rather hit snooze and stay in bed. But, I know that even though my mileage is decreasing, I’m not at the “don’t run” stage yet. So, I rolled out of bed, nearly tripped over a dog, and got my gear on. *yawn* We’re supposed to get rain and thunderstorms today and I’m glad they held off but boy, was it MUGGY! I was sweating before I hit the door. Blech.
Discovered that I forgot to charge my Garmin up – oops! – so I ran watch-free this morning. Best thing for me, I think. Do you run watch-free sometimes or do you always have it on? Watch-free running can be very liberating. You’re not focused on holding a specific pace and you don’t have the constant mileage reminders which can sometimes make you think of how far you have to go rather than how far you’ve actually gone. Isn’t that odd how the watch can do that? So, I ran by feel this morning. I knew roughly how much time I had and I knew which routes I normally run would bring me back home in time to get ready for work. I needed it and I enjoyed it. Well, except for when 2 neighborhood cats decided to dart right in front of me, barreling out of the darkness through some bushes and trees in some random game of tag. Yeah. I screeched.
The next time you head out the door for a run, consider leaving your watch at home. Enjoy the freedom. Watch out for maniacal cats.
Speaking of cats, I was prepping tonight’s dinner in the crockpot – I just threw some stuff in there; we’ll see how it turns out! – and I realized I was being watched. My little supervisor. She loves watching me cook. And clean, actually. She’s odd. Think she’d wear a little chef hat?
Warning! This following meal is amazingly delicious! You may be tempted to make this again….and again….and again. 🙂
3/4 pound ground beef
1/4 cup chopped onion
2 cloves garlic, minced
2 cups pizza sauce, divided
1 teaspoon Italian seasoning
1 (11-ounce) can refrigerated French bread loaf
4 (1-ounce) mozzarella cheese slices (I used shredded mozzarella)
Non-stick cooking spray
Grated parmesan cheese
1. Cook ground beef, onion, and garlic in a large skillet over medium heat until beef is no longer pink. Drain and return to skillet. Stir in 1 cup of the pizza sauce and the Italian seasoning.
2. Preheat the oven to 400 degrees.
3. Unroll the French bread loaf onto a lightly floured surface. With a lightly floured rolling pin, roll dough into a 16-inch square. (Please note that this dough needs to be cold to do this.)
4. Cut into 4 squares. Transfer the dough to a lightly greased baking sheet.
5. Spoon ground beef mixture evenly into center of each square. Top each square with mozzarella cheese. Fold dough over mixture to form a triangle, pressing edges to seal. Coat triangles with cooking spray and sprinkle with parmesan cheese.
6. Bake at 400 degrees for 12-15 minutes or until browned. Serve with remaining warmed pizza sauce as topping or for dipping and a tossed salad.
Recipe from MomsWhoThink.com
Note: I don’t normally use the Pillsbury products because of the trans fats. Next time, I will make my own dough. Also, the dough must be cold to unroll and roll into a square. Don’t think you’re going to get away with stopping at the store on the way home on an 85 degree day and have that stupid French loaf unroll like a champ as soon as you get home and start making dinner. Oh no. That’s not going to happen. If that’s your plan, I advise you to go with pizza dough. THAT stuff is actually meant to be unrolled. Consider yourself warned.