After running the full in December, I have been a little slow to jump back on the running boat. I still do it a few times a week, but have done no mileage greater than 5. So, to help get me excited about running again, I went ahead and signed myself up for a half. It is in McAllen, on March 6th… training is still yet to begin. Oops.
I had planned to do a “long” run last weekend of about 7 or 8 miles, but came down with sinus infection number 2 and had to kiss that dream goodbye. I am hoping to squeeze one in this weekend, but we will see if that actually happens. I am still on the mend from being sick, and it is freezing. This weekend boasts temps of up to 70 degrees though, so maybe I’ll be singing a happier tune come Sunday.
Wes an I will be attending a wedding in El Campo this weekend, so we plan on heading down to the Houston area sometime Friday night… provided I’m not still covered with sick germs. Since we will be doing some travelling, our no restaurant thing will really be put to the test. We’ve decided that it is definitely ok to eat reception food, since that will be our only option on the wedding night. However, the true test will be the next day. We are going to be visiting Adam and Lauren (the geniuses behind no restaurant month) after the wedding, and they will most likely want to go to brunch. Hopefully we can convince them to do a nice brunch at home. I’m even going to volunteer to cook. I make a mean banana pancake. 🙂
Speaking of weddings, my dear friend Ali got engaged last weekend to Nik. I am so excited about their wedding, which will hopefully come sometime toward the end of the summer. I can’t wait to celebrate with them.
And, a recent meal Wes and I made that was fantastic was overnight marinated fajitas. The steak sat in the marinade over night, while the chicken only sat for an hour or two the day of cooking. I loved this marinade and highly recommend it. The basic recipe came from The Pioneer Woman, but I threw in a few added twists. Here it is:
1/2 cup olive oil
2 limes, juiced, plus some pulp
1/2 cup orange juice
3 cloves garlic
2 tbsp Worcestershire
1 tbsp soy sauce
1/2 can (4 ounce) jalapeno peppers (you can do less if you are averse to spice)
lots of cilantro (not a bunch, but a handful or so)
Throw all of the ingredients into a food processor and process until smoothe. Sprinkle flank steak with salt and pepper, place in a tupperware container and cover with marinade. Let sit for 24 hours in fridge.
We made these for Em and Jake and they were delicious. It will be my go to marinade from now on. The addition of orange juice really kicks it up a notch. I just love citrusy fajitas. Give it a try asap!