T/Th

It's back! I am once again moving Beyond Scrambled and eating some sort of egg (fried?). It's my new favorite Tuesday/Thursday breakfast - although I have to say it's not very photogenic (especially with it's friend, Pear-On-His-Last-Leg). 

Speaking of Tuesday/Thursday - such a love-hate relationship. I love getting almost all of my classes out of the way in one day, but hate sitting in class hungry or eating the same granola bar day after day. Plus I like to run right after class, and I prefer to be neither full nor starving for that. I'm packin' a snack today in an effort to curb the hate and go back to loving the T/Th. 

Half Marathon Training Update

Training is moving right along. I switched training plans last week to a Hal Higdon plan that seemed like it would fit my schedule a little better. I am a little apprehensive about veering too far away from a training plan at this point since I don't really know what to expect running longer distances - but sometimes it is unavoidable and Hal seems to get it. 

Sidenote to Mother Nature: No more Snowpocalypse episodes please, I am getting really tired of the treadmill. 

P.S. Check out Helen's new blog: The Bells Are Ringing!

Beyond Scrambled

This morning I decided to tackle my fear of eggs not scrambled. I have pondering this challenge for far too long, and I don't even like scrambled eggs that much.

After weeks of secret research and asking friends if an egg not scrambled was actually good, I chose this recipe from Alton Brown. In the process I also learned that "over easy," "sunny side up," and "fried eggs" were not the same thing.

So I intended to make an egg "over easy," but as the egg yolk spread across the pan I knew this may turn out to be a hybrid egg.

Alton said, "If the yolks do break, act like you meant them to, fry for another minute and serve. They'll still taste great." And they sure did, especially atop one of my free Parmesan Pepper birthday bagels from Zingerman's!

Is there any food you are afraid to make?