The past few weeks have been eventful and uneventful all at the same time. It’s like things happen in clusters. In between the clusters there is silence.
I am not sure how the weather is in your corner of the world, but here in Germany, fall decided to show up early. I am predicting a harsh winter for us. The sad, gloomy days have already begun. It does not help my motivation any. I would much rather stay in the warmth of my bed than go for a chilly morning run. Speaking of which, I still have not hit my 30 minute goal yet. I am not worried, it will happen soon enough. I just have to keep pushing through. It has been very difficult getting out for my daily run. With the weather, and still recovering from being sick it has been very tough. But like I said, I am not worried.
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I was left unsupervised again. I can’t be held accountable for my actions when in the presence of Pflanzen-Kölle (the best plant store in Germany!). I lose it! What can I say? I have no control. The only reason I left the store was because I ran out of euro. I am not too sad though, 20 euro goes a long way there. I left with seven new plants.
I think I am officially out if space for any more plants on my balcony. Especially, if I want to fit a table set out there.
I am quite proud of my little garden. I now have one tomato plant, one bell pepper plant, one container of spring onions, two different types of strawberries, five containers of different types of greens, five decorative plants, and a whopping thirteen different herb plants.
Here are the my newest additions from today’s trip to the plant store.
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Well, this isn’t exactly the post I wanted to write today. Today marks the final day of the Walker to Runner program I had started eight weeks ago. I was hoping I would be telling you all about how awesome of a runner I am and how I reached my goal. Sadly, that is not the case. For the past week or so I have had a mighty cold. I’ve been hacking and coughing. I can’t breathe. I’m all snotty and gross.
The sauce I created for this recipe was originally intended for making kale chips. Sadly, there isn’t any kale at the moment for me to use, so I’m using the next best thing… Zucchini!
I read several recipe online on how to properly cook zucchini chips, and let me tell you, there is no one way of doing this. I decide to try them all. First, I tried 425F for 30 minutes. That didn’t work. I upped the temperature for the next batch to 450F. Again, that didn’t work. The sauce coating would burn, and the chips turned out all soggy and limp. The next method to try was 225F for 2 hours. This one was the winner! The chips were airy and crisp. They were perfect!
This recipe makes quite a bit of sauce. Either use two zucchini or toss leftovers over a medley of veggies and roast them in the oven. And, remember this sauce can be used for kale chips as well.
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