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?