Run Through the Pain

Run through the pain.

That's what runners do.

Or at least that's what I'm trying to do. If it's unbearable, then I stop and walk--or rest--but before I let it get to that, I'll do everything I can to stick to the plan. So today, after my morning run, I stopped at the convenience store to buy several things. Tylenol Extra Strength, Icy Hot gel, Bandaids and a couple bags of ice. The cashier (who knows me since I have frequented this store ever since I moved to Boston) looked at me and asked what was wrong. I said, it's the running; she frowned and shook her head as she rung up my purchases.

I'm at the end of week seven,  so I'm scared to think about the following 10 weeks of my life. But just like I mentioned on a previous post about running pain being bearable, this fear is also bearable. More than that, it's exciting. I'm pushing my body to new levels and hopefully, come the end of the summer I'll have pushed enough to conquer the 26.2 miles.

Phew, felt like I was writing a personal essay. This whole overhaul on my body might be getting to my mind.

I'll move on to more happy things. FOOD.

Summer calls for something fresh, and my schedule calls for something quick a wholesome. So why not combine the two? Whip up some salsa and add it to your favorite grilled fish.

Mango Avocado Salsa
Makes about 4 servings.
Active and total time: 15 minutes.

• 1/4 cup finely chopped red onion
• 1 teaspoon finely chopped jalapeño or other chile
• 1 mango, peeled and chopped
• 1 avocado, peeled and chopped 
• Juice of 1 lime
• 1 tablespoon olive oil 

1. Combine the first four ingredients in a medium size bowl and mix well. Add lime juice and olive oil and stir. Season with salt and pepper. Enjoy!!

Summer Grilling: Zucchini Salad

I woke up this morning with one thing on my mind, Eddie Cochran.

After listening to a few of his songs, I started to fall in love. Then his good looks closed the deal. So I decided to write the term paper for my history of rock'n'roll class on him. Sure, his life was short--he died in a car crash at 21--but it is one to remember.

Cochran had the voice, the talent and the looks to make people swoon over him back in the 1950s. Well now he's making me swoon.

Anyways, I spent the morning reading--and napping at one point--and I couldn't have enjoyed it more.

In regards to food, last weekend I found a delicious-looking zucchini salad in the Globe Magazine. It's a fresh summer dish perfect on top of mixed greens or as a side to a grilled chicken breast.

Grilled Zucchini Salad (adapted from The Boston Globe Magazine)
Active time: 20 minutes. Total time: 30 minutes plus marinating time
Makes 6 servings

• 1 teaspoon rosemary
• 1 teaspoon thyme
• 1/2 teaspoon garlic salt
• Grated zest of 1/2 lime
• Juice of 1 lime
• 1/4 cup olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 lbs. zucchini, cut lengthwise into 1/2-inch slices
• Small handful cilantro, roughly chopped
• 1 red pepper, roasted, peeled, seeded and very finely sliced
• 1 small red onion, diced
• 8 oz. crumbled feta cheese

For dressing

• 1/4 cup olive oil
• 1/4 cup apple cider vinegar 
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

1. In a large bowl, mix rosemary, thyme, garlic salt, lime zest and juice and oil. Season with salt and pepper. Add zucchini and let marinate for about 1 hour. 
2. Heat grill to medium high heat; grill zucchini for 4-5 minutes on each side. Let cool and slice into angled chunks, about 1-inch thick). 
3. Place cilantro, red pepper, onion and feta in a large bowl. Add zucchini chunks and toss to combine. 
4. In a separate bowl, combine all dressing ingredients. Add half the dressing to zucchini mix and toss, then add more if desired.

Fish with Cherry Salsa!

I know it's been forever since I last wrote. I'm not proud of my blogging commitment skills--once again I had to scrounge around for hours in order to get inspired enough to cook. It also doesn't help that it is the summer and all I want to do is bum around.

Well turns out I still have that passion for food that got me to start this blog. I only realized time had passed when I looked out to see a dark sky; I was so entranced in my chopping, that even my hunger went away. Until I took a first bite. That's when I realized how great a gourmet dinner is--and how awesome it is when you know you cooked it.

But before I go into recipes let me make a comment on my new--and still budding--record collection. Two years ago Amanda (my roommate) and I bought a record player on a limb. We then picked out five records that would make us seem like the cool-vinyl-listening-kids we wanted to be. Our "coolness" lasted all of two hours until we realize we didn't have appropriate speakers for the player and the only way of listening was though a laptop (talk about defeating the purpose of a record player).

Anyways, this summer I'm taking a history of Rock'n'Roll class (it's ahmazing) that makes me want to listen to old records all day long. So last week I finally made it to RadioShack and bought the right cables. Best purchase of the summer! I can finally pump up the volume and play records appropriately--not that I think I'm a cool kid anymore.

That's my bit on life for now. Following is a fish recipe that perfectly combines sweet and sour flavors. It's fresh, healthy and super simple. So next time you want a quick summer delight for dinner, make this. Enjoy!

Pan Fried Tilapia with Cherry Salsa (adapted from Everyday Food Light)
Makes 2 servings.
Active time: 25 minutes. Total time: 30 minutes.

• 1 cup Bing cherries, pitted and coarsely chopped
• 1/4 red onion, finely chopped
• 2 tablespoons fresh cilantro, coarsely chopped
• 1 jalapeno pepper, finely chopped
• Juice of 1 lime
• Coarse salt
• Fresh ground pepper
• 1 teaspoon olive oil
• 1 teaspoon ground coriander
• 2 Tilapia fillets, 4-6 oz. each

1. In a medium bowl combine cherries, onion, cilantro, jalapeno and lime juice. Toss to mix and season with salt and pepper. Set salsa aside.
2. Clean fish filets; brush with olive oil and season with coriander, salt and pepper on both sides. 
3. Heat a large pan over medium high heat. Spray with cooking spray. Add fish fillets and panfry until fully cooked, about 3 minutes on each side. Serve fish topped with salsa.

*The fish can also be cooked on a grill and then topped with salsa to serve.