This morning I did a 5-mile run in the hot, windy weather. When I wasn’t dying of heat, I was barely moving because of the wind. (I’m quite the wimp when it comes to extreme running temperatures—if you call 70 degrees extreme.) I like my overcast or raining 50-degree weather.
At a certain point in my run, I felt like I was being shot at—with bullets. Nay, the bullets were grasshoppers. Me scaring them into flight + the wind being strong = my neck being red from the hitting me. Not. Cool. I’m just glad I didn’t get hit in the face.
IN OTHER NEWS
I made food tonight, and it was actually good! I was super pumped because my cooking experimentations have been questionable lately. I present to you…
Easy Veggie and Sausage Casserole
(Inspired by Kayotic Kitchen’s Lazy Sunday Casserole)
3 medium-large potatoes, cubed
2-3 celery stalks, largely chopped
half a green pepper, chopped into large pieces
6 mushrooms, quartered
half a large onion, cut into wedges
2 large carrot sticks, peeled and chopped into half-inch pieces
1 garlic clove, chopped finely
2 T olive oil
1/2 c chicken broth
4 T balsamic vinegar
1/2 t oregano
1/2 t basil
1/4 t garlic powder
1/4 t thyme
1 15-oz kielbasa sausage, cut in large pieces
1. Preheat oven to 450 degrees and spray casserole dish with cooking spray.
2. Combine the prepared vegetables to the dish.
3. Mix the garlic, olive oil, chicken broth, and seasonings in a separate bowl. Pour over vegetables and salt and pepper generously. Cover dish with foil and bake for 45 minutes.
4. Add sausage and balsamic vinegar to baked veggie mixture and stir. Continue to cook for 25 minutes, uncovered.
Hope you enjoy it as much as we did!