Pomegranate Is Hard to Eat AND Spell

It is… I always want to type pomegranITE. And at the grocery store today they had a sign for pomergranates.

This morning I was supposed to meet my running buddies at the track at 5:45, but I woke up late, realized I wasn’t going to make it, and then went back to sleep. While I was pretty much wide awake at 5:30, when Brian woke me up a couple hours later I felt like I had been hit by a truck… I guess I must have been in a deep sleep cycle or something. Super groggy.

Brian ended up working from home today- which was exciting until I realized that he actually intended to work. So I was on my own. Breakfast was some Blueberry Chobani with 1/4 of an Honest Foods Pomegranate Granola Plank:

Then I went for a short, easy run. My feet have been pretty sore since the 20 miler on Sunday, so I’m trying to take it easy. The rest of the day was semi-productive. I cleaned the bathroom, did some laundry, cleaned out my closet… I have a huge basket of clothes in the car that I’m planning on selling at Buffalo Exchange. Some of it is pretty old (freshman year of college!) so I have no clue if they’ll take it or not.

Today was the first day of packet pickup for the DRC Half on Sunday, so I headed to Run On to pick up my packet and stock up on a supply of sport goo’s & gummies. I bought the Gu brand (triple berry and orange) with caffeine, and a couple packs of Clif Shot Bloks- will let y’all know how they work/taste.

We ended up having my parents over for dinner. I made this recipe for Sage Pesto Crusted Turkey Tenderloin and had to go to 5 grocery stores to find the turkey tenderloin!! Most stores only had the marinated versions, which I ended up using and just rinsing off the marinade. The pesto is definitely the best part of the recipe, and it’s so easy to make:

In the mini-food processor, I combined:

• 1/3 cup olive oil
• 1/2 cup toasted pine nuts
• 1 pkg sage leaves
• 3 Tbs parmesan
• 2 cloves garlic

Then you just spread this all over the tenderloin and roast it at 400 degrees for 30 minutes. The recipe also calls for surrounding the meat with sliced red potatoes- but just be warned that the potatoes will probably take longer to cook than the turkey. Anyway, the pesto kind of melts off and surrounds the potatoes too… delicious and super easy. Here’s the sliced turkey:

My mom brought over a veggie tray, relish tray (my family is obsessed with all pickled veggies), some steamed spinach and sauteed asparagus.

Yum…

And don’t you like how Brian turned my favorite crystal rose bowl into a paper towel holder? Klassy AND creative.

We had an audience during the meal:

Hope everybody had a great Wednesday! It’s almost Halloween! In case you’re bored: Rachael Ray’s site had some dinner recipes that actually contain Halloween candy. I don’t know if Peanut Butter Cup Chicken Mole or Mussels in Tomato-Licorice Broth sound appealing to you (ew), but if so, have at it… and let me know how they taste.

Survey Time!

What is your favorite meal to prepare for guests?

I always have a hard time with this one. Veggie chili (with cornbread, of course) is always good for a crowd and you don’t really have to worry about timing it for exactly when guests arrive- just leave it simmering until you’re ready to eat. And if you use soy crumbles, you don’t even have to worry about browning the meat (and I SWEAR it tastes the same!).