Morning! I have about ten miles to share with you, split into two runs :). Starting with today’s sunrise!I met up with my friend Katie for a little over five miles. Since I’m not training for anything right now, (like Anne, I’m just “training for life”) I get to run however far/fast I feel like — and with friends! It’s pretty refreshing after a summer of spreadsheet-ed runs.
By the way, how do you guys record your workouts? I use a good old Google doc/spreadsheet and write down time run and miles run. I know other people who also record weather, pace, time of day, etc.Speaking of time of day, eight months after we moved from DC, my Garmin is still in the Eastern time zone for some reason. Of all the things, shouldn’t it know where it is in the world? Good run! Thanks for the miles, Katie!
Annnndd…. I met up with another running buddy this past Sunday. Lizzie and I didn’t let the drizzly skies stop us from tackling Shelby Park.Five miles (at a fast pace!) done. I was still a little achy from the marathon, but it was good to get out there! BTW, how did I ever run 26.2 miles the other day? That seems like an insane distance to me right now.And here are some insanely good enchiladas. I’m still plowing through pounds and pounds of our CSA meat, which has taken over our freezer! When I saw all the ground beef and pork we had, I thought… it’s enchilada time, suckers. Recipe below!Note: These are pretty spicy, so if you can’t take the heat just reduce the amount of cayenne pepper and/or chile in adobo sauce. But don’t skimp on the cheese. It’s the most essential component of an enchilada… and of life in general, actually.
Enchiladas aren’t the most photogenic food on the Earth, but they’re one of the most delicious. Ground meat enchiladas with red sauce, slow cooker style (makes about 10 enchiladas)
- 2 pounds ground meat (I used half pork and half beef because we have lots of random meat in our freezer)
- 1 onion, diced
- 2 garlic cloves, minced
- 2 tablespoons chili powder
- 1 teaspoon ground coriander
- 1/2 tablespoon cumin
- 1.5 teaspoons salt
- 1 teaspoon sugar
- 2 14.5 oz cans tomato sauce
- 1 chile in adobo sauce, diced
- 1.5 cups cheddar cheese
- 2 handfuls of spinach (optional, for my health enthusiasts)
- 10 tortillas (we used Trader Joe’s whole wheat tortillas)
- Toppings: Greek yogurt, cilantro, avocado, more cheese please
Directions: Put first 10 ingredients (stop after chile in adobo sauce) into the slow cooker. Cook on low for 6-8 hours with lid closed. Then, strain and scoop the meat out of the slow cooker, reserving the liquid — you’ll be using the liquid as the enchilada sauce. Saute spinach for five minutes with a bit of olive oil, and let cool. Toast the tortillas for a few minutes until they’re slightly firm. Preheat oven to 350 and coat the bottom of a 9×11 pan (or larger, if you have one) with a thin layer of sauce. Then begin rolling your tortillas: Place a few spoonfuls of meat, a bit of spinach, and some cheese inside each tortilla, and place crease-side down in the pan. When all the tortillas are rolled and ready, pour remaining red sauce over them. Top with the remaining cheese and cover with foil. Bake for 25 minutes. Enjoy!
** Optional additions: beans and beer.And that’s a wrap! Have a great day!
- How do you record your runs? What do you record?
- Favorite Mexican food?
- Any thoughts on why my Garmin thinks I’m still in DC?