Today I did something crazy. I went for a run at 4am. Yes, 4… in the morning. And I have to tell you, it felt amazing! (The crash later in the day was actually not that bad either because it actually helped me take a nap, a feat I rarely achieve!)
Here’s why I ran that early. I was supposed to get up at 4:30 to work an Atlanta Track Club race. I woke up in the early hours of the morning, feeling like I probably had 30 more minutes to sleep, but when I looked at my clock it was only 3am! I tried to fall back asleep, but it was pointless. I lay there for an hour. Then I realized, why waste time when I know I’ll be exhausted later in the day regardless of what I do. I know I’ll need to run anyway, so I should break it up, a few miles this morning, the rest later.
It felt peaceful outside. It was dewey, the streetlights glowed orange against the morning fog and there wasn’t a single car. A single person really. I wondered as I ran if it was safe… I live in a great area, but still, what goes on at 4 on Saturday morning… bad stuff. I ran a very lit route, just 2 miles to a little shopping district down the street from me. I did see a bum sleeping by the church, but he didn’t bother me. When I finished I felt invigorated.
Sometimes, you’re too tired to go anywhere in public, but you just want a GOOD meal. This happened to me tonight. So I made this delicious eggplant dish and had wine and lit a candle. It was a solo rejuvenating meal. Anyone who lives alone should try it… heck Valentine’s Day without a date? I know my plans.
ITALIAN EGGPLANT PASTA BAKE
1 cup cooked pasta (I used rigatoni)
1 small eggplant, diced
1/8 cup diced onion
1/2 cup of stewed whole tomatoes
handful of kale
1/2 cup mixed mushrooms (porcini, oyster, shittake)
1 tsp tomato paste
1/4 cup Fontina cheese, shredded
1/8 cup of heavy cream
Preheat oven to 350.
Cook eggplant and onion in pan for 5 minutes over medium heat. Then add mushrooms, kale and tomatoes. Reduce heat to medium-low, add in tomato paste and simmer for 10 minutes.
Add the pasta to the pan and mix together. Then add shredded cheese. Stir everything and as cheese melts pour in heavy cream. Place in pan or other baking dish and bake for 20 minutes, or until you’re hungry