minutes per mile blog

2 runs, 2 dinners

Happy Friday! Somehow I couldn’t keep up this week and have TWO runs and TWO dinners to share!


On Tuesday I overslept (thanks to the Bachelorette finale) so only had time for a few quick miles around the hood and over the tracks.


Only in East Nashville – a giant mustache sculpture.


As for today, I did a mix of outdoor and indoor running! I started jogging outside, realized it’s too darn hot and hilly…


So I stopped at the Y to finish up my run on the treadmill and get a free ride home in the air-conditioned car with Anthony. PS the lady with the red shirt in the photo on the gym wall — she is my BFF. We’ve spent quite a few hours together.


Since both my runs were pretty boring, here is some exciting news on the food front. First up on the Cook Smarts menu this week – chicken tandoori! Continuing with my efforts to clean out our freezer, I had some chicken drumsticks on hand so decided to use those instead of thighs, which is what the recipe called for. (If you can’t tell by now, I never stick to recipes)


Indian-style drumsticks? Why not?! I also randomly added some pan-crisped chickpeas and carrots on the side since we only had a few drumsticks to go around. Douse everything in the yogurt/spice sauce and it tasted pretty darn good.


Cook Smarts also had eggplant parmesan sandwiches on its menu the other day which sounded so good for some reason even though I don’t think I’ve ever had eggplant parmesan? BUT, the Cook Smarts recipe got really bad reviews (very rare that happens!) so I turned to my go-to resource for trusted recipes: Cook’s Illustrated. They had an eggplant parm recipe that sounded perfect. Instead of going sandwich style like Cook Smarts recommended we went baked lasagna-ish style according to Cook’s Illustrated and just served the bread on the side. I don’t know why I’m going into the back story about this eggplant parm so much. Clearly I’ve been obsessing over it.


Anyways it turned out amazing and I think that eggplant parmesan is destined for our regular rotation! There are few recipes that I make twice so this is monumental. Getting the moisture out of the eggplant was kind of a pain but so worth it. I’d already made a bunch of marinara sauce for pizza and pasta earlier in the week and had breadcrumbs on hand, so that helped us save a lot of time preparing this beast of a recipe. But still, as usual when I decide to make a Cook’s Illustrated meal on a weeknight, we ended up eating dinner at 8:30. Worth it! Right, Anthony?


Now that I’ve rambled on about this eggplant dish you should go try it yourself! Here’s the recipe re-published in case you don’t have the Cook’s Illustrated book. Let me know if you try it and love it as much as I do.


On the menu for this evening: More ice cream at La Michoacana! After we went last week I can’t stop. Looks like this is becoming a dangerous Friday night tradition.

  • What are your weekend plans?
  • How often do you run on the treadmill?
  • Typical time you eat dinner on a weeknight?

4 thoughts on “2 runs, 2 dinners

  1. Dinner time at my house is almost always 6pm. It is about the earliest we can have dinner unless it is crockpot night as we get home just after 5pm.

    Weekend plans = continue with visiting SoCal. We are leaving Temecula and moving to the Disney area on Sunday. Disney on Monday!

    I don’t have a treadmill at home, so I only use one at the gym. I usually run on the treadmill at least 1x a week. When we move, I will be getting a treadmill and I’m sure that my treadmill time will increase.

    • good luck with the move! still very thankful for your travel tips when i was in your part of florida! :)

  2. That sweaty speckled treadmill gives me the hee-bee jee-bees. Please tell me you wiped it off before you ran on it!