My dear mother-in-law is in town for about a week, which gives us the opportunity to catch up, cuddle with Evelyn, get stuff done around the house, and give me some baby-free exercise time. I went for a run yesterday, and it took a little while to get used to not pushing a stroller. Where do I put my hands? I wondered. It was like riding a bike without a helmet, or driving without a seat belt. The weather was perfect. Crisp air, warm sun, good pace. I was reminded of a little story I wrote a few years back when I first moved to Baltimore. This was written in 2007.
Last weekend I went running in the rain. Running in the rain, you say? Believe it or not, it can be the best time to run. The temperature was low 60’s, a nice steady drizzle. Of course, initially I just wanted to get into my jim-jams and curl up with a good book, but once I got out there, it was amazing. The air in my lungs was humidified, my legs felt strong, and I easily fell into a good steady rhythm. The best part was that other hardcore runners passed by and gave me a nod of approval. A look of solidarity. As if to say, “We are the real runners. We don’t just come out on the crisp fall days, but the rainy days, the snowy days, the freezing days.” The passersby in their raincoats and umbrellas looked at us as if we were crazy, but that’s alright. At the end of my run, I really felt like I accomplished something. I did it.
Even though my run was not rainy, I had a similar sense of peacefulness about me. I am glad the air has finally turned cooler in Baltimore. I’ve been able to run without breaking into a dripping sweat. And I do love to wear cardigans and boots.
What has been cooking in your kitchen lately? Here is what I’ve been enjoying, plus a recipe for squash at the end.
PBJ French Toast
Pretty Heirloom Squash with Sea Salt and Local Honey
Recipe from Food and Wine’s Best of the Best Cookbook Recipes
4-5 pounds hard winter squash in at least two varieties (such as butternut, kabocha, acorn, delicata)
2 tablespoons local honey
1/4 cup extra virgin olive oil
Sea salt and freshly ground pepper
2-3 tablespoons chopped fresh herbs (such as sage, rosemary, thyme, oregano)
– Preheat the oven to 375 degrees.
– Cut squash in half, dig out the seeds, and slice into 1-inch wedges (do not peel).
– Drizzle squash with honey and oil in large bowl, rubbing it into the squash to evenly coat the pieces. Sprinkle with sea salt and pepper. Spread evenly on a lightly oiled baking sheet.
– Bake squash between 35-45 minutes, turning the pieces once or twice during cooking, or until the squash is fork tender.
Sprinkle with fresh herbs, a little more honey, and a little sea salt.
Hope you enjoy this as much as I do. Have a great week, everyone!