MORE snow? I saw the whiteness this morning but went out for a run anyways and pretended there was no ice. Starting in Arlington’s dark, quiet streets (which were empty, meaning I got to run on the road!)Then through a wintery Dupont:to U Street, where I met my amigas! Miriam, Leah, and I set out for about six miles together in the snowy goodness. I love that none of us even considered bailing with this weather… we are hardcore as they come.
Has anyone else been watching House of Cards? Whenever I run by the White House I look for Frank Underwood… It might still be snowy out, but spring is on it’s way! The sun is finally coming up before 7 a.m. which is a blessing to us early birds.And the crazy birds.Selfies shouldn’t be difficult, but it’s actually really hard to center the photo and hold the camera still when your hand is frozen and you’re half asleep.Proof that the sun finally came out – at mile 10 (my last)!It was an early, cold, and snowy morning, but a really fun one too. Thanks Tahiti PA for getting me out there again!
Speaking of Tahiti, here’s an island-inspired dinner for you (see that amazing segue?!)We were craving fish the other day, so Anthony solved our crisis breading and frying up some cod. He’s sort of a pro at “crumbing” things. I covered salad duties, of course 😉The fish is pretty simple to make, I think — just coat some white fish (like cod or tilapia) in egg, cover it in breadcrumbs (I’d recommend panko), and fry in a pan on the stove with some oil. Top with salt, pepper, and lotsa lemon.For the salad, I went for a Greek-like, lettuce-less creation that featured chickpeas, avocado, tomato, cucumber, and a few other things (recipe below!). Again, lemon is the key ingredient here!This dinner looks fancy, but it’s really just the wine and candles that make it appear as such :). The whole thing took about 30 minutes to throw together, actually!For all you salad lovers…
Greek-Inspired Chickpea and Avocado Salad (serves 4-5)
- 1 14.5-ounce can chickpeas, drained and rinsed
- 1 small ear of corn, kernels removed
- 1 avocado, peeled, pitted, and chopped
- 20 grape tomatoes, chopped
- 1 small cucumber, chopped
- 1/4 cup red onion, diced
- 4 ounces feta cheese (about half a small container), crumbled
- 2 teaspoons fresh dill, diced
- juice of 1 large lemon
- 1 tablespoon 0live oil
- salt + pepper
Directions: Microwave corn with a splash of water for about 4 minutes, and let cool. Mix with the remainder of the ingredients in a large bowl, and let sit for at least 20 minutes (the longer it sits, the more the flavors blend!).
- Did it snow in your town today?
- Lettuce-less salads: yay or nay?
- What’s your favorite citrus flavor?
- Food52: No-bake toasted coconut, date, and nut bars
- Fit Sugar: Why runners should strength train
- Price of Petworth: Pulpo in Cleveland Park closes, will host Hula Girl pop-up for the next few weeks (good thing, because Pulpo was terrible)