Burn out and stock pot

I'm not entirely sure what's going on, but I was too burnt out to get my run done this weekend. I had an AMAZING run on Tuesday (I can't remember if I mentioned it already). I was feeling particularly speedy and the weather was nice and crisp. I whipped out a mildly hilly 4.36 miles in 37 minutes. Jeebus! 8:38 pace! It felt awesome! So why o why was I too tired to get more than 4.5 done this weekend?? UGH.

Maybe it's this random cough I've had since Thursday. Or maybe it was the discovery of this tasty treat...

(source)

O yeah, that was dessert on Friday.

Or maybe it was the introduction of something new?

Allow me to introduce you to my gummy vitamins. Yep. GUMMY. Vitamins were discussed for some reason during our last book club meeting and I mentioned that no matter what brand and no matter how much food I eat beforehand, I always feel pukey. Apparently I wasn't the only one! Someone suggested I give gummy vitamins a try, so I picked up a bottle this week. So far, so good!

Or maybe it's just burn out. It might be burn out. I really feel like I need to get this 20 in, but maybe my body just doesn't want it to happen. I'm fairly comfortable at this point going into Chicago with a few 16-18 milers under my belt. I mean, I maxed out at 18 last year before MCM because of my achilles and I was fine. I know I'm capable of doing the distance...maybe I just need time to clear the head and legs. We'll see how this week goes...

More running fails, means more kitchen successes. This evening, I experimented with fideos...well, I made my version of the dish. Far from the traditional version, but tasty.

I grabbed some items from the cabinet along with more mystery box items and got to work.

Kitchen Cabinet Fideos

2 c cut spaghetti

1 large onion, chopped

1 clove garlic, chopped

3 tbsp adobo sauce

2 tbsp olive oil

1 can diced tomatoes in chiles

1 bay leaf

juice of 1/2 a lime

2 tbsp white wine

salt

pepper

handful cilantro, chopped

2 1/2 c chicken broth

3 small carrots, sliced

1 pepper, diced

Heat olive oil in a stock pot and saute onion and garlic for 1 minute. Add spaghetti and cook for 2 minutes, stirring frequently. Stir in wine for 1 minute, then add adobo sauce, stirring to coat.

Pour in diced tomatoes and cook for 1 minute before adding carrots and peppers.

Add broth, bay leaf, lime juice, salt and pepper and bring to a boil. Lower heat, cover and simmer for 10-15 minutes, stirring occasionally. Sprinkle in cilantro and cook until most of the liquid has evaporated. Serve immediately.

I thought it was pretty tasty for a random attempt. I'd like it to have a richer/deeper flavor...beyond just tomato. I think maybe some smoky chili powder? Some cheese? Cocoa? Hm.