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Today was a rest day so I had a little more time in the kitchen after work. I’m trying to use up the contents of our freezer so I decided on shrimp scampi and caesar salad with homemade croutons. This is definitely a special treat and not an everyday meal! With the amount of butter and EVOO (and heavy cream that I added in :)), it is quite a heavy dish. It was delicious though! I overcooked the shrimp a little bit but the flavors were great! Creamy, lemony, garlicky goodness! Yum!

Shrimp Scampi

Recipe adapted from Tyler Florence on The Food Network

Ingredients

  • 1 pound linguini (I used some penne too)
  • 4 tablespoons butter
  • 4 tablespoons extra-virgin olive oil, plus more for drizzling
  • 2 shallots, finely diced
  • 2 cloves garlic, minced
  • Pinch red pepper flakes, optional
  • 1 pound shrimp, peeled and deveined
  • Kosher salt and freshly ground black pepper
  • 1/2 cup dry white wine (I used 1/4 c wine and 1/4 c heavy cream)
  • Juice of 1 lemon
  • 1/4 cup finely chopped parsley leaves

For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the linguini. Stir to make sure the pasta separates; cover. When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done. Drain the pasta.

Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Saute the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes. Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes. Remove the shrimp from the pan; set aside and keep warm. Add wine and lemon juice and bring to a boil. Add 2 tablespoons butter and 2 tablespoons oil. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta. Stir well and season with salt and pepper. Drizzle over a bit more olive oil and serve immediately.

With my adjusted training schedule I was due to run two miles or cross train. I usually try to run on the days that give you an option since the more mileage the better! I set out to run one mile out and back with one goal in mind: run faster! Many articles and studies have shown that to improve your pace you have to simply run faster! Easy, right? Not quite…it takes time to build up to a faster pace and so many things affect you each day that it can almost seem impossible.

Many people talk about race pace and training pace, with your training pace being significantly slower. For me, I have one pace. And it is not too speedy to say the least. In the races I have run I am always disappointed with my time, expecting that I will magically be able to run faster than the pace I have been training at. I haven’t put in much time actually running faster! You need to train your body to run at that pace so you can know if you’re about to burn out or can keep pushing on. When you get beyond the novice training programs they usually work speed work into the schedule. I have not traversed into that territory yet.

Since the midweek run is either two or three miles all the way through the program, I am going to treat this as my “speed work” day. I can run faster for a couple of miles, right? Of course…I hope…maybe…To be completely honest, I’m a little intimidated by the thought of running faster. I’m comfortable at my turtle pace. Well, here goes nothing!

Running faster makes you sweaty! And I didn’t run a whole lot faster but I did run negative splits! Woohoo! Negative splits happen when you run each split (a mile in this case) faster than the previous one.

My Splits:

  • Mile 1- 10:47
  • Mile 2- 9:19

Total Time- 20:06 (10:04 average pace)

Now to watch that improve each week, along with my average pace on my longer runs! We hope… 😀

Dinner tonight was not very good so here is last nights dinner that I wanted to share last night but didn’t have time:

Green peppers and tomatoes from the garden…so good! And bagel pizzas! 🙂 Not exactly gourmet but delicious!

We are really getting low on groceries but I just can’t seem to find the ambition…maybe tonight…

Toodles!

I am having a hard time sticking to my training schedule this time around…I’m not sure what my problem is but it is annoying! It may be that I missed some runs at the beginning or that I have had sinus issues but I just can’t get into the groove. I was supposed to run 5 miles yesterday and that didn’t happen. I always feel so guilty when I miss a run but I am trying to stop that way of thinking.

So instead of stressing about the missed run I decided to adjust my training schedule so that Sundays are rest days, instead of Mondays. Hopefully this will help me get in my long runs (on Saturdays). The adjusted schedule had me running 3.5 miles today.

My stats:

  • Mile 1- 9:50
  • Mile 2- 11:04
  • Mile 3- 11:27
  • Mile 3.5- 10:33

Total Time- 37:38

All in all, a pretty good run! I had to walk up a few hills in miles 2 and 3 but I feel like I am improving a little bit…loving the new camera!!

Time to make some dinner!

I finally got my DSLR! Had to save up quite a few pennies for this beauty but I love it already! I decided on the Nikon D5000 after researching extensively online. I have a ways to go before I get the hang of it but it sure is fun to learn!

A few tests shots…

Only a food blogger would enjoy photographing fruit! 😉 The tomato is from our garden!

Hi guys! I just wanted to pop in to say hi and to say that I am (obviously) taking a little break from blogging right now. We are going through a really tough time right now as my father-in-law passed away two weeks ago. Prayers would be greatly appreciated!! Thanks for reading!

God bless!

Foodbuzz
I'm Ashley. Wife and new mom. Lover of food, running, baking, strength training, fashion, iced coffee, interior design, and photography. Welcome to Will Run for Food, where I document bits of all of the above (and more)! Thanks for stopping by!

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Contact me at willrunforfood@live.com

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