The rundown:

So far I've completed 6 of my 24 training sessions to prepare for a 5K and I can't believe I'll be ready to run in just 4 1/2 more weeks!  I am putting my full trust in the author of this intense and half crazy training plan, don't let me down Zika!  An elite marathoner, a running enthusiast and someone who runs a running camp?  Come on, I am SO going to rock this race when it comes! (My weak attempt to psyche myself up for today's scheduled exercise - walk 1 mile, run 3 minutes every half mile until you reach 3.5 miles, walk .5 mile)

My google quest is everyday items that can be used as baby toys.  It seems that Samuel is getting tired of the usual toys and wants new and exciting toys.  I've been successful with a wooden cooking spoon and my old nametag from BSF.  Have tried unsuccessfully to pry his interest away from my shoelaces and sandals.  NEED MORE IDEAS!

It's true Saturday night was my first ever time to cook grits.  Can you believe how much butter is in those babies?  Why, why, why would you ever spend so many lucious calories on GRITS???  Just asking.  Though the combination of shrimp and grits and the smooth sauce was delicious.

Until next time mis amigos...

My latest crazy scheme is to compete in a Thanksgiving 5k.  Is it even possible??  I mean, Thanksgiving is less than 6 weeks away and I am not in any kind of good shape.  I caught this wild idea in Fairhope, AL, walking around looking at all of the cute shops.  Window shopping of course, as EVERYTHING in Fairhope is closed on Sundays!  I cam across a poster for their Turkey Trot and I thought, "Why not?".  So on Monday I googled 5k training in 6 weeks and there is actually a training program someone already created.  I just have to follow along!  It is not for the faint of heart, though. After adding all of the mileage and minutes, I saw that each training session is 1-1 1/2 hours long.  What???  Oh well, I'm giving it a shot anyway :).  Yesterday I completed day 3, woohoo!!!

I'll put the link down below so any of the rest of you crazy people can join me if you like! 

More to follow...
http://www.fitnessmagazine.com/workout/running/training-schedules/beginner-training-plan-6-weeks-to-a-5k/

*wink*
Sarah

This week's cooking adventure involved dutch ovens!  That sought after, elusive cooking tool escaped me for most of the week.  I knew I would have to double the Beef Bourgingnon recipe and therefore needed 2 dutch ovens.  So after canvassing friends and family for one to borrow  with no success I began to research purchasing one.  Who knew the world of dutch ovens was so expansive (and expensive!).  In the end it came down to ovens made in China vs. ovens made in France with a $150 difference between the two and lots of warnings to avoid the hazzards of cheap, Chinese cookware.  But spending $200+ on a pot is a big decision!  And the least expensive prices were not available locally.  Any cookware ordered online would not arrive in time for the meal.  What to do???  Thank God for Outdoor Recreation on base (a kind of camping/outdoor rental store/trip place).  I was able to rent deux camping dutch ovens for a little over $10.  Perfect!  Only, they weren't big enough to hold the recipe.  I quickly deduced that I would have to cook the beef stew twice, 4 pots in total. 

On Tuesday morning, I asked God to help me finish all of the cooking and even have time for a rest (10 hours of cooking is a lot!).  I started right away and the first batch of beef stew was completed by noon.  God helped me throughout the rest of the day and I was able to complete everything! 

The stew was deliciously rich, with many layers of flavors added over the course of cooking.  Perhaps my favorite layer was the cognac flambe!  The flames leapt much higher than I had anticipated and licked the door of the microwave!  The second round was flambed on the ground :).  For an appetizer I cooked mussels in white wine and they were delicious.  Lots of shallots, garlic, white wine and tomatoes made the mussels juicy and tangy. 

The profiteroles were a hit.  And not too difficult.  My puff pastry still needs some work, but it's getting better each time I make it.  I recommend this dessert to anyone, an elegant look without too much fuss.

 

Last week's steak dinner was a lot of fun.  I started cooking in the morning to make sure I could finish on time.  After an hour plus I was still unsuccessfully trying to cook the caramel sauce for the floating island dessert.  How frustrating!  How sticky!  How hot!  I finally decided to try again later and moved on to the meringues - sticky part two!  I am not a fan of meringue.  I have tried to make it 2 or 3 times and each time as I add the sugar they stop stiffening.  This time was no exception.  Everything was going along just fine, then I added the sugar slowly and they stopped firming up.  I had to start again with another egg white and SLOWLY add back my unstiffened whites + sugar.  A long and sticky process!  The vegetable tian was delicious and fun, I will surely make it again.  What a nice side dish!  The steak with bernaise turned out just fine, but much of the attention of the evening went to the pissaladiere - pizza with onions, anchovies and olives.  Yes, anchovies!  The first I've ever tried.  Not too bad, but SO SALTY!  The floating islands were extremely sweet - maybe I overdid the drizzles of caramel sauce?  And so chewy!  Overall, I think the vegetable tian was my winner.  And the floating isanlds win the prize for the strangest dessert yet.