It’s official. I am the worst runner ever.
You see, I’m at Kevin’s first outdoor co-ed rec soccer game (which when he signed up, I was all like ‘gee thanks for the invite to play too,’ but now I’ve never been so thankful to be rejected…) and I had the brilliant idea to go for a quick jog while his game was going on.
I laced up my shoes, grabbed my iPod and ventured to the great green fields (which reminded me of high school soccer all over again…more on that later).
I’ll spare you the details, but the moral of the story is that I have a mental problem when it comes to running. And I need help you guys!
I’m sure this post makes me sound like such a fat ass. I promise I’m not. Growing up, I was always involved in sports. I figure skated (which some argue isn’t a sport, but I vividly remember being out of breath after laps), swam and I played softball and volleyball. I also played soccer in high school (though I remember that the jog from the locker room up to the field was literally the worst part of my day during the months of Feb.-May. I would have rather sat in my physics class and that’s saying a lot because physics was bad).
So it’s not that I’m lazy (I truly believe I’m one of the least lazy people on this planet) or not willing to try…I just can’t deal with the mental game that comes with running.
I think too much. I always look at my iPod to see how far I’ve gone and for some reason, the number that appears is always a lot less than I think it is. My legs don’t get tired, but something is always wrong.
I have an itch, and another itch, or my neck feels like it needs cracked, or I notice one shoe is laced tighter than the other. I swear! I can’t just block everything out and run. Any advice my running peeps?
And now that I’ve completely embarrassed myself, I’ll move on.
To a new recipe! And a healthy one at that!
Grilled Shrimp ‘Scampi’
(‘scampi’ usually means something was sautéed, but I grilled it and used a ‘scampi-like’ sauce)
- 1 lb. shrimp peeled and deveined (16-21 count)
- 4 skewers
- Zest of 1/4 a lemon
- 1 tsp. red pepper flakes (for some spice!)
- 1 tbsp. melted butter
- 2 tbsp. white wine
- 1 tsp. garlic powder (or you can mince 1 glove garlic – I didn’t have any on hand)
- Soak skewers in water (to prevent from burning on the grill)
- Peel and devein all shrimp
- Heat grill
- Pat shrimp dry and sprinkle with S&P, lemon zest and red pepper flakes
- Put four/five shrimp on each skewer (put them through the two sides so they do not fall off. See picture below)
- Melt butter and mix with wine and garlic powder
- Grill shrimp for 2 minutes on one side. Flip and grill for one minute on the other.
- When light pink, brush with butter and wine mixture
- Remove from grill
End result! Not too shabby!
We served it over a bed of brown rice and I had grilled green peppers on the side (cut peppers, remove seeds, sprinkle with S&P and heat on grill for 5-7 minutes.)
We have just two days left in DSM before we leave for Boston for Katie and Jake’s wedding! I cannot explain how excited I am to visit that city and see them get married. I’m also weirdly excited to fly with Kevin. We’ve known each other for more than five years and we’ve definitely done our fair share of flying, but never together! I’m so weird, I know. 😉