Cooking with Veggi’s I Don’t Like

Egg Plant

There are two vegetables that are growing in my garden that I don’t really like very much, egg plant and zucchini.  They just aren’t my favorite.  The hubby planted two regular egg plants, two white egg plants and two zucchini amongst the other garden items.  The amount of egg plant and zucchini from these select plants is reaching critical mass.  I mean it’s really nuts.  So I decided that I would try something with the egg plant instead of schlepping it at my office.  Something easy….I decided to make fried egg plant.  The original recipe said baked, but I’ll admit, the Southern girl in me just wasn’t ready to give up the ghost on this one….so I fried the egg plant instead.  I realize baking is better, but  I used olive oil…does that count?  Anyway, it came out great and I wanted to share my own spin.  I chopped up some of my basil and cilantro and added it to the bread crumbs and that gave it some great flavor.  Enjoy.

2 eggs

1 egg plant

Bread crumbs (added sea salt, pepper to taste, 3 leaves chopped basil, tbsp of chopped cilantro)

1 cup Olive Oil


Mileage Recap ~ 21 – 27 July It Only Hurts When I Stop

Another week down and July is quickly coming to a close.  My week started off tired and I felt sluggish.  I began with three miles at the base track which seemed more of a chore than fun.  I love getting a quick run in at lunch ~ it’s a nice break-up of the day.  When I come back to the office I’m ready for the rest of the day.  I had to run/walk these miles, I admit.  I was just tired.  While running I began to feel a slight pull in my left calf increasing.  I’ve been feeling this for a while, nothing serious until….Thursday.

I started my Thursday run normally, meaning no pains or aches and went the normal neighborhood route.  Two miles in and a couple of hills later my calf said “oh no you don’t”.  I had just passed a couple walking on the road when the pain began and I stopped shortly thereafter to regroup.  You want to know what was going through my mind?  Sure you do, I thought…..the couple probably thought I had to stop because the hill was too much for me.  I guess in retrospect it was because my calf was hurting and I…uh stopped.  I know…yes I know…sigh.  I walked a few hundred yards then picked it back up.  It only hurt when stopped and I was able to finish my run.  I paid for it when I got home:)

Sunday was a better day.  Took the bike out and increased my mileage to 20.38.  I felt good and pace average was 4:46.  It was a beautiful day on the bike trail and everyone was out taking advantage of the morning.  Total mileage = 28.23 for the week.  I appreciate every step on the pavement and every rotation of the pedal, the pain is only temporary and hurts, at times, when I stop.  Happy Miles to You.


Pasta Salad ~ with feta, garlic, and black olives

Trying my hand again at another vegetarian dish.  One of the loveliest things about cooking (I think) is using elements of the dish from your own garden.  Even if you have limited space, with a little time and effort you can grow items you love.  For me it’s tomatoes, herbs, berries and hot peppers.  Every year I try to grow something different, sometimes with great success other times not so much.  I like the fact I can control how I take care of the plant, i.e. pesticides and such.  Plus, some of the items you grow can be canned and will save a lot of money than buying them comparatively at the grocery store.  With this dish I was able to use my own tomatoes, basil and mint.  Lot’s of fun.  The recipe comes from Simply Delicious Vegetarian, by Carla Bardi.

What’s exciting about recipes is you have to improvise at times, use what you have.  Things I did different:  I added my yellow tomatoes and used crumbled feta.  Nothing earth-shattering here.  I love feta cheese.  I think I could put a little olive oil on feta and that would be enough.  This was a great “next day dish” as well, i.e. leftovers.  Kept fresh and I didn’t feel that afternoon crash after eating.  Filling but not overly so.

Pasta Salad

The full recipe is below.  Happy Miles to you!

Directions Pasta Salad

Mileage Recap ~ 7 – 20 July

I get disappointed sometimes when I expect to complete more miles and realize that okay, I’m only going to be able to do my best and get in what I can.  Learn to let it go. (Isn’t that a song?) That’s hard for type As you know.  There will be good weeks and weeks where I have to just accept it is what it is the number that is.  I always look for the positive and yes, there is a positive.  The bursitis in the right hip is on the mend and I actually ran more in the last couple weeks than I’ve run in a while.  That is good, but boy can I feel it in my stamina, or should I say lack thereof.  As most of you runners can attest, dropping down the mileage for a while then trying to ramp it back up can be a little challenging.  Gradual steps I guess.  I was able to run four times with my longest run around 4.66 miles this evening.

This weekend was a yoga training weekend, so that means I was tired.  Came home this evening, got some stuff done and wanted to make sure I got in a run.  Today’s run started out good but I can’t lie I wanted to walk a bit around mile 2 and the hills were kicking my butt.  I can only speak for myself but running is very mental.  You know those crazy talks you have with yourself…”well if I just get to the top of this hill I’ll only walk for about 100 yards”….uh huh.  Or maybe you start noticing every malady that arises.  Leg pain, why did I wear these earrings that keep hitting my ear buds (really annoying) and of course the stomach pain (where’s the bathroom?).  Anyway, I’m happy to say I pulled through it and finished, without the walking.

Miles completed = 15.74 running.  Accepting happily 9,909.03 remaining.  Happy Miles to you.

Baked Rice Salad ~ with peas, green beans, and corn

Since my daughter is home from university for the summer, I’ve been trying my hand at more vegetarian dishes ~ which she loves.  It’s hard for someone like me to “embrace” vegetarianism wholly, especially when you grew up with red meat still crawling off the grill.  But as I get older I do like some of the meatless dishes I prepare.

Baked Rice Salad

Baked Rice Salad

I found this gem out of the book Simply Delicious Vegetarian, by Carla Bardi.  It was one of those Barnes and Noble Bargain priced books only $9.98.  Everything that I’ve tried out of it so far has been pretty darn good.  The wonderful thing about trying recipes is that you can “change” them to meet your own specifications.  I don’t like peas or lima beans for that matter.  Que the wavy screen and music and go into the past….I can still remember sitting at the dinner table (for hours) because I refused to eat peas or lima beans.  Thank goodness I had Daisy the dog…good dog.  So, unless hell is freezing over…uh no peas or lima beans for me.  I’m and adult!

I replaced the red pepper with hot peppers I’m growing in my garden ~ lots of possibilities for sure.  I really loved the gherkins and capers in this dish.  The combination of sweet and salty is great and just enough. This is a wonderful dish.  It kept well for work the next day ~ definitely a keeper.  Here’s the recipe and enjoy.  Happy miles to you.

Baked Rice Salad

With peas, green beans, and corn


1 small onion

3 cloves

1/3 cup extra-virgin olive oil

1-1/2 cups short-grain rice

Generous 2-1/3 cups vegetable stock, boiling 5 oz fresh or frozen green beans, chopped

5 oz fresh or frozen peas

1 large red pepper

6 pickled gherkins, drained and chopped

1 tablespoon salt-cured capers, rinsed

3 tablespoons white wine vinegar


5 oz canned corn (sweetcorn)

4 oz arugula (rocket), chopped

Receipe Baked Rice Salad

Mileage Recap ~ 30 June – 6 July

4th of July in the Midwest was absolutely beautiful.  I can only imagine that weather in heaven would be just as good.  I know the weather on the East coast wasn’t so great, but I hope everyone was able to put in some good mileage.

June mileage = 62.49.  Down a bit from last month.

Yoga continues to take up a great bit of my time on the weekend.  As I get closer to my certification I’ve been getting together with some of my work buddies and teaching them a few moves to get ready for my test in October.  It’s funny trying to teach that yoga “flow” is a lot harder than it looks.  I’m still having a great time and can’t wait to complete the training.

I was happy that I was able to start running again ~ not much, but little bits.  I’m slowly getting back into it while taking care of my bursitis in my right hip.  I also discovered some joint tea from Yogi, love the taste and thought I would get it a try.

My first run for July was 4.65 miles and pain-free.  I will continue to scrap at it.  Sunday was my long bike ride.  The husband and I rode on the metro bike trail for about 14.36 miles.  It is a combination of flat and some light hills.  It’s nice when you don’t feel like dealing with traffic for your entire ride.

Total mileage since last update = 21.21 miles.  Total mileage completed 1,390.23 and 9,924.77 outstandingly remaining.  Happy miles to you.