Lots of Learning

Learn from my mistakes.



Don't get so excited about your long run that you bring two different, left shoes with you. Ruining your plans for waking up early and going for a good, lonely, cool eight mile run. Making it so you have to drive back home, grab the right shoe, curse the heavens and go for a mildly cool, but very packed (people everywhere! what the heck!) eight mile run.

Don't forget to charge your gps watch the night before a run. When you think you're making land-speed records and your only way of proving such a point stops working no one will believe you. Your evidence is shattered.

Don't forget you are wearing your ridiculous, large, not-atheltic-in-the-slightest sunglasses and run two miles before you realize you have them on. They will slip down your sweaty nose the whole time and make you look a fool.


this is not 'good food'

Don't leave your gatorade in the now-very-hot car and try to swig it when you return from your packed, warm, long run only to spit that hot crap out. When you get home and put it on ice, it will look futuristic, weird and unholy. It might even scare you silly, seeing how unnatural it looks.



Don't forget to check that the batteries for your camera are actually charged, not some sort of tricky fake charged where the light is green but the camera fails to power on as you are making fabulous bacon bourbon brownies. (New battery time? I think so..) Making it so you have to once again take pictures with your phone..which leads you to playing with the photos as the brownies bake..


Shelby, our extremely optimistic rhodesian ridgeback


For years it has been a dream of mine to pour bacon grease into brownie batter!

But do, do do do make garlic butter and marscarpone scrambled eggs for breakfast (or dinner! no one is watching!). I had them twice this week.


This picture hardly does them justice, they are creamy and fluffy and addictive.


Garlic Herb Butter and Marscarpone Scrambled Eggs
serves 1

Ingredients

1/2 tablespoon garlic herb butter
2-3 eggs (depending on how hungry you are)
1 tablespoon of milk
1 tablespoon marscarpone
pinch of salt and pepper

Melt the garlic herb butter in a nonstick skillet over medium heat. Try not to lick it off the pan, it will seriously burn your tongue.

In a small bowl, crack all the eggs and beat the eggs and milk together.

When the butter is melted and makes your kitchen smell lovely, pour the eggs in and begin slowly stirring with a wooden spoon. Keep the eggs moving, letting them get slightly cooked on the pan then quickly moving them around. Sounds silly, but they get so fluffy.

When the eggs are about 80% cooked, still slightly runny, drop the marscarpone in. Break it up with the spoon and spread it around fairly evenly. There will be chunks of it here and there, and you so want that. The eggs should be just a little undercooked by now- take them off the heat before they become tough. They will still be shiny but not runny. Season with salt and pepper.

Enjoy!
-m