Happy August everyone! The past few days have been a whirlwind of running and visitors and pretending to be a tourist in a city that I like to think I know like the back of my own hand. (Is it sad that I can list at a moment’s notice all of the stores on 42nd street between Broadway and 8th Avenue?).
I ran my longest distance ever yesterday – 15 miles. Thanks to my awesome running partner, Matt, we finished in 2 hours and 7 minutes with an average pace of 8:28 minute miles. It was so great to run with someone who is the same speed-ish as I am and who I can talk to for 15 miles without getting bored of. As Matt said, “It was just so great to run with someone who I actually like.” I hope I’ve convinced him that running at 7 AM on Saturday is way better than running at 8:30 M and that we’ll make this a tradition.
After the 15 miles I came home and ate a bagel smothered in peanut butter. I knew I needed to calorie-load and really – can you think of a better way to start your morning? Smart water also saved my life since I lost a TON of electrolytes while running and needed to replenish the stock.
One of my friends from Boston had come in on Friday night to visit and so on Saturday we went into tourist mode. After mulling over our options, we decided that it was such a nice day that we would go to the Bronx zoo. It was fun to see all the animals and was the perfect atmosphere for some relaxing conversation. We then traveled back into the West Village for dinner at Dallas Jones BBQ – a cute but very small place on Houston street (mmmm pulled pork and maple sweet potatoes and STUFFING) and ended the night by meeting up with my roommate and her two friends at a bar called d.b.a on 1st Avenue between 2nd and 3rd. This place was a beer connoisseur’s heaven (which I am not). They had cider ale, which is my absolute most favorite beer-like substance in the world, so I was happy.
And that brings me to this morning, where I have a whole day of nothing to do ahead of me. Hopefully, the weather will clear up and I will be able to go sit in Central Park with a good book. Then, I am meeting up with one of my BEST friends from Boston who I miss to no end, hopefully for some Thai food or sushi. Or maybe Indian.
This summer squash casserole was one that I made for my family a while back with summer squash that I bought at the farmer’s market. I actually used a combination of yellow summer squash and lita squash, which are these very pale green squash that are supposedly slightly sweeter than normal summer squash. Everyone loved it except for my brother who doesn’t like squash or eggplant or anything with that consistency unless it is breaded and fried. My dad even insisted that I should make it for any future boyfriend because it would most certainly win his heart. I am submitting it to this week’s Weekend Herb Blogging, which is being hosted by Anna from Anna’s Cool Finds.
Summer Squash Casserole
Serves 6, adapted from A Veggie Venture
2 lb summer squash, sliced thin
2 tbsp butter
1/2 cup reduced fat sour cream
1/2 cup reduced fat cheddar cheese
1 tsp salt
1/4 tsp paprika
2 egg yolks, lightly beaten
2 tbsp chives, chopped
2 tbsp butter
1/4 cup bread crumbs
1/4 cup grated parmesan
1. Preheat the oven to 350. Put all the zucchini in a microwaveable bowl, add a tbsp or two of water, cover with plastic wrap and microwave until tender.
2. In a saucepan, melt 2 tbsp butter, sour cream, cheese, salt and paprika until smooth. A tbsp at a time, whisk the cheese sauce into the eggs so that they become tempered and don’t cook upon contact. Put all the squash in a 9×13 casserole dish. Cover with cheese sauce.
3. Mix the topping ingredients (the chives, 2 tbsp melted butter, bread crumbs, and parmesan). Spread evenly over the squash. Bake for 25-30 minutes or until hot and bubbly.