Hello! It was a dark day when I woke up.But then my early-morning efforts paid off with a stellar sunrise. Good morning, Nashvegas.I did seven miles with five half-mile sprints thrown in. Well, not “sprints” exactly, but faster-paced bursts at a pace that was “comfortably hard,” aka a fartlek run. I sort of wanted to sit down and never run again when I was doing them, but when I finished I felt proud! And now it’s time to get the day started.
Not before I share dinner, though! On the menu this week: Cook’s Illustrated’s lamb curry with whole spices. I’ve been obsessed with Cook’s Illustrated for the past six months. My sweet friend Meredith bought me The Big Book of Cook’s Illustrated galore the other month (thank you, Meredith!!!), and I’ve been going Cook’s Crazy ever since :).I love Cook’s Illustrated because they don’t just show you a recipe, they teach you a recipe. My lamb knowledge has gone from 0 to 100 over the past few days. Okay, probably more like 0 to 10, but it’s a start, right?And Cook’s Illustrated definitely doesn’t spare any ingredients or take any shortcuts. This lamb curry took up half of my Sunday afternoon, but what’s a better way to spend four hours than peeling potatoes and trimming a raw, bony leg of lamb?! (Insert Mary had a little lamb joke here)The result: pretty darn good. I added carrots and mushrooms to the recipe to veggie it up and cut back on the absurd amount of potatoes recommended. I also threw in a can of chickpeas to cheapen and stretch the recipe. Lamb = $$$$.
We served ours with some leftover red wine and some hanging wet laundry Brown basmati rice on the bottom, Greek yogurt + cilantro on top.and that’s a wrap. I’ll leave you with this ridiculous policeman singing TSwift and see you later!
- Taylor Swift: Love her or not?
- Lamb: Ever cook it?
- Running: Ever considered quitting?