*Don’t panic. We will resume our regularly scheduled running banter shortly. I’m just letting my feet heal, and that leads to detours in the brain.
When I can’t run, I cook. And eat. And cook. And eat.
If I could handle more school, and getting bossed around, I would love to go to the Cordon Bleu for a culinary degree. It is just a few blocks from my place in California. I walk by it several times a week, always taking a moment to stop and watch the students in their chef coats trying to perfect a souffle or a Bechamel sauce. I’m envious on a regular basis.
But I don’t want to back to school, and I definitely don’t want to be bossed around, and frankly, I don’t think I’m cut out for the chef’s life considering I like to be in bed by 8:30. So, instead of learning the “proper” way to cook, I just experiment on my teen sons who will generally eat anything enthusiastically simply because they didn’t have to make it. I usually pick what I’m going to make for dinner at the grocery store that afternoon. I don’t follow recipes, as I am too impatient and ADD-ish to pay attention to the end. I see what looks appealing, buy it, take it home, and put it together. Sometimes it’s good, and sometimes it’s is yuck.
This is the result of my mad musings yesterday:
Apricot/Mustard Glazed Pork Loin with Garlic Spinach and Polenta
I find myself making a lot of spinach, mostly because it is so easy (all you need is olive oil, garlic, fresh spinach and 4 minutes), and it is such a great way to get a little extra iron in your diet – so important for long distance runners, especially women.
I’m working on Polenta Fries, but I haven’t mastered them yet. I will let you know when I do. I ate them at Los Olivos Cafe and they were, well… scrumptious.
Hmmm….I wonder if I have any leftovers?
Happy Running!
Mom, ultrarunner, four-time US 24 Hour National Team member, adventure athlete, food writer. Graduate of the Pro Cooking Program at the New School of Cooking, Los Angeles. Will run for food.
{ 5 comments }
It looks really good. I’m a dreadful cook – yes, I can bake but that’s not the same as cooking – and we often rotate through the same few recipes that I have in my head. Luckily the rest of the household doesn’t care and are happy to eat pretty much anything. And I’ve finally stopped them from saying yuck after they hear what’s for dinner.
Thanks, Char – I just wish I could bake like you!
I discovered my local grocery has pork tenderloin that’s already Teriyaki flavored, and though I blanch at the sight of the ingredients, it is so much better than anything I can do – heat; serve. Funny how people tend to fall into either cook or baker, but not both… I’m a much better baker, but confectionery is where I shine. If I could live on candy, I’d be eating well.
I agree, Steve. There definitely seems to be a preference for baking OR cooking – maybe a personality difference. I wish I could bake, but lack the patience, and feel like I’m being bossed around 🙂 Love candy, too!
Too funny. I cook when I’m not running too. I love it. Everyone tells me I should go to culinary school and make it my career and I agree with you — I would not like the restaurant hours (or having to make what other people order).
Comments on this entry are closed.