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.
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!
Easy Black-Eyed Pea Soup (vegetarian):
1 small yellow onion, chopped
1 tsp minced garlic
1 bag matchstick carrots
2 stalks of celery, chopped
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
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!