I went for a run around Lake Union today and snapped this photo at my halfway point. The sun on my face felt as amazing as this photo looks. It's days like these that almost make me forget how much I hate the winters here. Truth be told, though, I felt like hell the whole way around the lake, trying not to puke because I was running so hard. Being nauseated while running is not awesome, but it was totally worth it.
When I got home I decided to take a go at crock pot marinara - cooking from scratch for the lazy girl. My kinda cooking. My aunt gave me a mini slow cooker recently and I'm making it my mission to use the heck out of it. I've tackled cheese fondue, but something about marinara seems more practical for daily life. So my plan for this marinara is to layer chopped raw ingredients into the crock pot and keep it on low all night. Here's what's in it before I tweak it tomorrow morning:
1 Tbsp extra virgin olive oil
1 chopped onion
5 cloves chopped garlic
2 Tbsp chopped fresh basil leaves
2 Tbsp chopped fresh flat leaf parsley
1-1/2 tsp sea salt
8-10 chopped roma tomatoes
1 Tbsp apple cider vinegar
1 Tbsp honey
I needed a little something to get me out of my slump, and refocusing on the two things that helped me drop 30 lbs in the first place, running and nutrition, seemed like a good bet. I'll check back and let you know how it came out.
Update on May 18: I woke up in the morning to the extremely powerful smell of onions. I mean whoa. It looked good when I gave it a stir, and I decided to take the immersion blender to it for a few seconds to lightly puree the ingredients. The taste was meh, so I added another tablespoon of apple cider vinegar and a quarter tsp of ground black pepper. It's still bubbling in the crockpot today while I'm at work. Hopefully when the liquid cooks down a bit it will have a nicer richer flavor.
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