Almost. I’ll get to this delicious recipe in a bit. 😉
So. I’ve been in a bit of a slump. I haven’t been blogging about running or hot yoga. Well, I haven’t really been running or going to hot yoga. In fact, the last hot yoga class I attended was on January 27th. I used to attend four to five classes a week. I’ve been running, albeit not as much as I used to. A trip to the doctor last week confirmed that I cannot run farther than five miles nor can I attend hot yoga. I’ve been having some health “things” going on so I can’t really say I’m surprised. Here’s to hoping that the doctor clears me for hot yoga and running longer distances soon!
In the meantime, this restriction on running has really hampered my race schedule. I was supposed to run the ten mile leg of the HMRRC marathon relay tomorrow. Thankfully, Amanda knows an itload of people and was able to grab not one, but two replacement runners for my team! Melissa was originally running the 11 miler but she tore up both of her heels in a snowshoe race. Ow. So, thank you Amanda! No relay for me this year.
Before the doc gave me the five mile limit, one of the to-do’s on my list was to create a half-marathon training plan, to begin March 1. After looking at races, I decided that the Long Island half fit perfectly with my schedule, AND I could stay with a bestie (for freeeee) to boot. I don’t think that is happening anymore. On a brighter note, Heather forwarded us CDNYers info about a 10k that is happening in late April. I’m hoping that I will be good for that!
Until I am cleared for longer distances, I will continue running 3-5 miles a few times a week. I ran four with Melissa the other day and my pace was a full TWO minutes slower than it typically is. I can’t complain, because I am able to get out there and run. I guess I am just feeling uninspired. I purchased the Runner’s World magazine yesterday and for the first time since I started reading it over a year ago, I did not feel anxious to get out there and run. I just felt tired. I think my body is telling me to ease up, and I’m going to listen.
Have you ever been in a running slump? How did you get out of it?
Onto fun stuff! I’ve said it before and I’ll say it again- the weather in upstate NY is straight up schizo. Yesterday it was approaching the 60s (in February!) and today it was so cold I had to turn on the fireplace. On the plus side, Bails got to enjoy one of his favorite spots:
Nothing like sitting by the fire and enjoying a good book. I’ve been reading The Hunger Games series, which Rachael recommended last week at our blogger meet up at New World Bistro. Rachael, thank you so much for suggesting this series- I am SO addicted! It is very Harry Potter-esque on its level of addictivity. If you are looking for a good read, I highly recommend this series!
Speaking of New World Bistro, last week I had the pleasure of meeting up with some fabulous ladies for one of the best blogger meetups yet. Heather sure knows what she is doing when it comes to coordinating awesome get togethers. I had been to New World once before- for an amazing brunch after my half-marathon last October. I have to say that I am even more impressed with the restaurant now than I was originally (and I was very impressed before!). The server, Mike (captain awesome) was probably one of the best waiters I’ve ever had, which is saying a lot because 1) it was a table of 14 and 2) I am no stranger to dining out. The ambiance was great and the food was even better. I will definitely be back 🙂
For a proper review of New World Bistro, head over to Heather’s great post.
And finally, onto a most excellent recipe. I’ve made risotto before and yes, it is high-maintenance and needs a little bit of coddling to come to fruition. However, I promise that your efforts will be worth it.
Shrimp and Mushroom Risotto (serves four)
- 4 cups vegetable stock
- 1 T butter
- 1/2 cup chopped white onion
- 3 cloves garlic, minced
- 1 cup arborio rice
- 3/4 dry white wine (I used pinot grigio)
- 4 T olive oil
- 6 ounces mushrooms (I used button), sliced
- 1 pound of cooked medium shrimp, tails removed
- Thyme (I used dried) and parsley (dried) to taste
- 1/4 freshly grated parmesan
- Optional- peas. I love peas so I threw them in there.
- It’s going to be a little tricky. You will need a large sautee pan, a sauce pan, a smaller sautee pan and a bowl to place the cooked mushrooms in.
- To start, bring the vegetable stock to a simmer in a medium saucepan. Reduce heat to low.
- Melt the butter in the large skillet. Sautee the onion about three minutes. Add in 1 T of garlic and sautee for thrity seconds. Stir in arborio rice and add a half cup of the wine (reserving a quarter cup), stirring until absorbed.
- Once wine is absorbed, add a hald a cup of stock to the rice mixture and stir until it is absorbed- it should be about two minutes. Repeat until the stock is gone.
- Meanwhile, in a separate pan, saute 2 T of olive oil, adding mushrooms and cooking over medium high heat until golden. Add 1 T of garlic to mushrooms and cook for another minute, then transfer the garlic mushroom mixture into a bowl.
- Lots of pans up in this piece.
- Using the same pan that cooked the mushrooms, add the remaining two T of olive oil to pan with shrimp, sauteeing over medium heat. Add the last T of garlic and cook for another minute. Add the peas and the remaining 1/4 cup of wine. Simmer for another minute or two and remove from heat.
- Shrimp pan mid-cookery:
- Combine the mushroom bowl and shrimp pan into the large (fully cooked) risotto pan and stir together. Add in a bit of thyme, parsley and grated parmesan.
- Enjoy! It is damn good, I’ll tell ya that 😉
I guess I really do like shrimp, huh? Enjoy the rest of your weekend, friends!