It is the end of the world as we know it. Yes, feel free to cue the music. The past two weeks have been abso fru fur redic with record-breaking heat, humidity, tropical hurricane-like storms, reports of tornadoes touching down in some parts of Virginia. The last two weeks I have legitimately felt so hot at times I thought I would not be able to walk from my car to my office. I feel like the world is actually ending.
This has made training balls yo. I feel like a walrus trying to get on an iceberg every time I try to run. It is just a miserable uphill battle to run at my goal pace because I am sweating bullets just to propel myself forward. I am signing up for The Cary St. gym this week and hopefully I can cross train by swimming to keep everything pumping while staying cool.
The Via Lehigh Marathon peeps kindly reminded me this morning that I have only 52 days till my race. All I can hope for is that this heat wave breaks and I can get my butt in gear, because otherwise I plan on log rolling the marathon.
It seems the only thing that is thriving in the heat is the garden. It is flourishing. I am almost creeped out by the amount of herbs and cherry tomatoes we have, it is has become difficult to eat them as fast as they grow. Thus we have been making lots of minty cocktails, vegan capreses, and spanakopita! One of the best ways to get rid of an excess of herbs is to just blend them away into a sauce. Pesto usually my go-to, but recently yogurt sauces with my beloved Chobani 0% plain taste so refreshing and cool. Here is one of my favorite recipes with a yogurt herb sauce. Don’t love lamb? This sauce is good on literally everything, even as salad dressing!
4 -6 lamb chops
1/2 cup fresh mint leaves
1/4 cup fresh basil
1/2 cup plain Greek yogurt
1 garlic clove
zest of one lemon
1 tablespoon fresh lemon
1 tablespoon olive oil
Serving suggestion to round out the sharp and herby flavors:
Brussels Sprouts and Peas with Bacon:
3 cups of brussels sprouts halved
1 cup of fresh or frozen green peas
3 pieces of good bacon chopped into lardons
1 yellow onion chopped
1 clove garlic
Sprinkle lamb chops generously with salt, pepper, freshly chopped rosemary, and drizzle with olive oil. Set pan on high and drop chops on so that they make an audible sizzle. Cook for three minutes each side.
Clean herbs and place in a blender with all ingredients and blend until smooth, set aside.
Preheat oven to 350. Place bacon and a drizzle of olive oil to protect it from burning in a pan. Once bacon begins to brown add chopped yellow onion and cook until it begins to turn translucent, add garlic and stir till it becomes fragrant. Add peas and brussels sprouts, and cook down for about 5 minutes. Add to pan and cook until browned and crispy, about 15-20 minutes.