Back to Reality

So, it has been a little tough getting back into the swing of things this week. However, I have been able to get in two great runs (one with Dream Far and one on the treadmill). I ran 4.9 miles with Dream Far on Tuesday, here are the splits:

Distance: 4.89
Duration: 42:53
Mile 1: 10:12
Mile 2: 8:01
Mile 3: 7:57
Mile 4: 8:49
Mile .89: 7:51

It was a good run and mile 2 and 3 were really, really fast! This one boy challenged me to go faster and it was great! Today I ran 6 miles on the treadmill in a little under 53 minutes. Again it was a good run and more importantly my knee felt great! There is a 10 mile run planned this Saturday, but I am not sure if I am going to do it on my own or with the team. I really, really want to run with the team, but it is just SO hard to get up early on a Saturday morning!!! I am going to try very, very hard and will start with heading to bed early tomorrow night.

As for my dinners this week, they have been a lot less indulgent than last week, but still delicious. The star of the week was a slow cooker recipe: Bistro Beef Stew with potatoes (we followed the recipe to a T except added some potatoes).

From "Art of the Slow Cooker" by Andrew Schloss


Ingredients:
1/2 cup flour
1 teaspoon koshser salt
1/4 teaspoon black pepper
2 pounds trimmed beef chuck
2 to 3 tablespoons olive oil
2 strips bacon
2 medium onions
1 large carrot
1 celery rib
5 garlic cloves
2 cups dry red wine
1 small bunch fresh thyme tied with kitchen string
1 tablespoon finely grated Orange zest
2 tablespoons chopped fresh Italian parsley
5 medium potatoes

1) Combine the flour, salt, and pepper in a mixing bowl. Add the beef cubes and toss to coat evenly with flour; pat off the excess flour and reserve the seasoned flour mixture.

2) Heat 1 tablespoon olive oil in a large deep skillet over medium-high heat. Brown the beef in 2 to 3 batches, about 3 minutes per side, adding more oil with each batch, as needed. Transfer each batch of meat to a 5- to 6-quart slow cooker after it is browned.

3) Reduce the heat to medium, add the bacon, and cook until crisp. Add the onions, carrot, and celery and saute until browned, about 5 minutes. Add the garlic and cook for another minute, stirring constantly. Add the reserved seasoned flour and stir until browned, about 2 minutes. Add the wine and heat to boiling. pour the mixture over the beef in the slow cooker. Add potatoes to slower cooker as well. Bury the bunch of thyme in the center of the cooker. Cover and cook for 3 to 4 hours on high, or 6 to 8 hours on low, until the beef and vegetables are fork-tender.

4) Remove the thyme. Stir in the orange zest and parsley and cook for 5 minutes on high. Serve with lots of crusty bread, if desired, for mopping up the gravy.

Great dinner!! I highly suggest this recipe and the potatoes were a perfect addition!! Almost the weekend........

It Has Arrived!

Happy Monday! A few months back Evan and I ordered a new a new duvet and pillow cases (or shams) from West Elm. All items have been on back order since then and today they finally arrived. Here they are:

It brings SO much color to our drab bedroom. 

What do you think? What are other ideas to revive and add color to a bedroom on a low budget?

In other news, yesterday I ran a glorious 10k around the Boston and Brookline neighborhoods. Here are my stats:

Distance: 6.2

Duration: 52:20

Mile 1: 8:50

Mile 2: 8:12

Mile 3: 8:31

Mile 4: 8:07

Mile 5: 8:23

Mile 6: 8:32

Mile .2: 1:41

I am loving running for just the pleasure of running and without the pressure of a race. However, I am getting a little antsy to find a race to participate in. I am being kinda picky and am looking to run a 10k, but not one that is too pricey. I might have to wait till the spring to find a race like this.

Anyone know any 10K's around the Boston area?

In conjunction with the frigid weather that Boston is having right now, I decided to make a beef stew in the slow cooker (well Evan made it). He pretty much followed the recipe in our slow cooker book (Art of the Slow Cooker by Andrew Schloss) with the exception of a little less beef and a few extra veggies. Here is the recipe according to the book:

Bistro Beef Stew

1/3  cup flour

1 teaspoon kosher salt

1/4 teaspoon ground black pepper

2 pounds trimmed beef chuck

2-3 tablespoons olive oil, divided

2 strips bacon, cut

2 medium onions, cut

1 large carrot, cut

1 celery rib, cut

5 cloves garlic, coarsely chopped

2 cups dry red wine

1 small bunch fresh thyme, tied with kitchen string

1 tablespoon finely grated orange zest

2 tablespoons chopped fresh Italian parsley

Combine the flour, salt, and pepper in a mixing bowl. Add the beef cubes and toss to coat evenly with flour; pat off the excess flour and reserve the seasoned flour mixture.

Heat 1 tablespoon olive oil in a large deep skillet over medium-high heat. Brown the beef in a 2-3 batches, about 3 minutes per side, adding more oil with each batch, as needed. Transfer each batch of meat to slow cooker after browned.

Reduce the heat to medium, add the bacon, and cook until crisp. Add the onions, carrot, and celery and saute until browned, about 5 minutes. Add the garlic and cook for another minute, stirring constantly. add the reserved seasoned flour and stir until browned, about 2 minutes. Add the wine and heat to boiling. Pour the mixture over the beef in the slow cooker. Bury the bunch of thyme in the center of the cooker. Cover and cook for 3-4 hours on high, or 6-8 hours on low, until the beef and vegetables are fork-tender. 

Remove the thyme. Stir in the orange zest and parsley and cook for 5 minutes on high. 

YUM!

Served with some bread and salad. If I was to do this recipe again, I would add some potatoes and mushrooms. However, it was very good; the meat fell apart and the whole stew was spiced perfectly. Excellent dinner on a chilly Fall night!!!