Dream Weather

I had been waiting – no, desperate –  for the weather to change drastically.  Winter finally came to South Texas!  Yesterday the temps were in the low 40s and I was itching to run!  I hadn’t run since my trail race 2 weeks ago, so I was long overdue.  I layered up, poured hot water into my fuel belt bottles, and headed outdoors to the trails.

My husband predicted I would see “five people.”  He was pretty much right on!  The trails were deserted.  I couldn’t believe more people weren’t taking advantage of this glorious weather!!  I finally saw another runner – a man – heading towards me.  He gave me a breathy “Way to go” as we passed each other.  I passed two bird-watchers.  Then a cyclist zoomed by.

I saw way more deer than people (Nature rocks!, I thought to myself).  I ran 4 miles and loved every minute of it.  I breathed more deeply than I have in two whole weeks.  I relished in the silent stillness.  My city never looked so beautiful to me.  I texted my husband, who was watching the kids at home, “You HAVE to get out here!”  So when I came home, we switched off, and he had the same glorious experience I did.

“Cooking with wine” 😉

While he was gone, I made a pot of soup – a recipe my mom gave me.  It is so easy and it was perfect to end this day.  Enjoy!

Black-eyed pea soup

Easy Black-Eyed Pea Soup (vegetarian):

Ingredients:

1 small yellow onion, chopped

1 tsp minced garlic

1 bag matchstick carrots

2 stalks of celery, chopped

olive oil

1 can diced tomatoes

1 can Rotel tomatoes (spiciness to your liking)

2 cans black-eyed pea soup

2-4 cans vegetable broth (depending on how thick you like your soup)

2 cups of white rice

salt

pepper

dried basil

Directions:

Sautee onion, garlic, carrots, and celery in olive oil at the bottom of a large pot, until carrots are tender

Pour in tomatoes, beans, and broth and bring to a boil

Meanwhile, cook rice according to package directions (or eyeball it if you’re experienced rice cookers like us!)

Once the soup is boiling, reduce to a simmer and sprinkle basil, salt and pepper to taste

Once rice is done, combine rice and soup in a bowl.

Close your eyes and savor!

Pescatarian – It’s Not a Religion

It means the food I eat comes from plants and seafood.

It means when we go out to a restaurant I get to eat food like this:

Asian Salmon Salad and Tomato Basil Soup

And this:

Vegetable Pho (vietnamese noodle soup)

And my wonderful husband loves to cook, so at home I get to eat things like this:

Open Faced Tuna Melt

And this:

Scallops and Zucchini in Asparagus Cream Sauce

And even this:

Grilled Shrimp and Veggies

And when I get the urge to cook (it does happen) I can eat this:

Kale, Bean and Pasta Soup

After experimenting with veganism and vegetarianism, I have settled on pescatarianism.  It is the right choice for my health, my conscience, my heart and my taste buds!!