meatlessmonday:

Tomorrow is Meatless Monday! Will you give peas a chance? 

What I am craving right now… s’mores cookie fresh out of the oven…

nprfreshair:

Mr. Food Revolution, Michael Pollan, as a new book out called Cooked: A Natural History of Transformation. He tells Weekend Edition:

[T]here’s something magical that happens when people eat from the same pot. The family meal is really the nursery of democracy. It’s where we learn to share, it’s where we learn to argue without offending. It’s just too critical to let go, as we’ve been so blithely doing.”

Here’s a 2006 interview with Pollan.

Image from Pollan’s Food Rules, illustrated by Maira Kalman via Improvised Life

Love Park: one stop on the way to City Hall tonight, to meet up with 1000+ Philly runners running for Boston. Blue and yellow colored the scene, and I even spotted some runners still sporting their bibs from the marathon on Monday. It was pretty awesome. And really great to see all the love. #phillylovesboston (at JFK Plaza (Love Park))

Today I am so proud of Philadelphia. Runners all over the city, myself among them, will lace up to go on group runs in support of Boston. The runners will all converge on City Hall around 7:30, then run down Market Street to historic Independence Mall. It seems an appropriate way to honor Boston, a city that is the cradle of early America— to finish our citywide run near the Liberty Bell and the location of the signing of the Declaration of Independence. Let freedom ring.

For more information about the run:

http://philadelphiarunner.com/citywide-group-runs-for-boston-marathon/

http://articles.philly.com/2013-04-17/news/38619195_1_boston-marathoners-beer-runners-fishtown-beer

itstactical:

Our thoughts and prayers go out to those in Boston.

Here are some resources we’ve gathered so far.

• Looking for a runner? Use this form.
• If you’re trying to call someone in Boston, phone lines are jammed. SMS, Twitter, and Facebook might work better. [Lifehacker]
• Live news updates on The Verge
• Reconnect with loved ones in Boston on Red Cross Safe and Well
• Donate blood at the Boston American Red Cross

(via fat-chance)

I forgot about these until just looking on my phone— how amazing are these cakes I saw at Potito’s last weekend? Yes, they’re cakes!!

I love beautiful spring mornings. Isn’t it amazing how all of a sudden one day the cherry blossoms just burst forth from out of nowhere? The changing of seasons is an incredibly special collection of moments.

I made this dish last week and I think it will go into regular rotation.  It was super easy and I served it with a grilled chicken sausage (also super easy) for a filling and quick weeknight meal.  I would recommend this dish as a side or add some more vegetables and eat it as a main dish!

Baked Polenta with Mushrooms and Goat Cheese

• 1 tube of polenta (on supermarket shelves, not in refrigerator)
• 1 jar marinara sauce
• 8 oz sliced mushrooms
• 1/2 yellow onion, diced
• 1 cup goat cheese
• Fresh basil
• Salt and pepper
• Olive oil

1. Preheat oven to 350 degrees. Spray a large baking dish with Pam or olive oil spray.

2. In a medium pan heat olive oil.  Saute onions until translucent.  Add mushrooms and cook just a few minutes, seasoning with salt and pepper, garlic powder, and fresh basil.

3. Slice polenta in 1/4” pieces and place in a layer in the bottom of the pan.  Top with mushrooms and marinara sauce.  Crumble goat cheese on top.

4. Cover and bake for 30 minutes.  Uncover and cook 15 minutes longer, until cheese melts and mushrooms are tender.  Enjoy!

The melted goat cheese on top of the marinara reminded me of this great baked goat cheese dish at a tapas restaurant my friends and I loved in college.  This dish can be spiced up any way you like to make it your own— try adding different herbs, gorgonzola cheese, sausage, or spinach to the mix.  Enjoy!

Amazing how much an additional 30 degrees feels like a slap in the face on an afternoon run. Looking forward to 57 and sunny on Saturday for my long run.