Remember. Back in the day. When I used to babble on and on about things like carb loading. And split times. And pacing. And speed workouts.
When I used to wake up at the crack of dawn on Saturday mornings. To run for 20 miles. In the name of fun.
Remember when I used to come home, two thousand calories in debt, and shovel down a cinnamon raisin bagel smothered in half a jar of peanut butter.
Those were the days.
Remember when I got an MRI two weeks ago. And found out that I have (had?) a stress fracture on my inferior pubic ramus.
No? Really? Well they do say that dementia is presenting earlier and earlier these days...
Don't worry. You couldn't possibly remember this. Because I didn't tell you. Yes, even I am capable of keeping a modicum of information about my life private.
Anyway. It's true. I have a stress fracture on my inferior pubic ramus. Which, for those of you who don't know. Is one of the bones that makes up your pelvis. Here's a picture.
Seriously. What is the point of injuring your pelvis if the cause of injury is not *ahem* extra-curricular activities. Good-bye dating life. It was nice knowing you.
So the good news is. That I don't need surgery. (Major YAY!)
And the bad news is. That patience. Is a virtue. That I don't have. But that I will somehow need to muster up. Because all I can do. Is wait.
This is me. Waiting.
Are we there yet?
So in an attempt to make molehills out of mountains. I've come up with a new motto.
It goes something like this. Cue the lights.
When life hands you a stress fracture on your inferior pubic ramus...eat cheese. Actually. When anything goes wrong. Or right. Eat cheese. But especially when you have a stress fracture on your inferior pubic ramus.
Why cheese? (First of all. Why not cheese. Do you really need a reason to eat cheese? How about this. It's a day that ends in "Y". Cheese time!)
One word. Calcium.
A critical component of bone healing. It comes in many delicious forms. Such as cheese. And ice cream. And the way I see it is. If you are lucky enough to have a medical reason such that you are required to eat more cheese and ice cream. By all means. Use it.
For this edition of Taste and Create, I was assigned to Chaya of My Sweet and Savory. Who is perhaps one of my favorite bloggers out there. Chaya is a superwoman. She writes two blogs. Posts regularly on Our Krazy Kitchen. And hosts and organizes a whole slew of events. Every. Week. All while cooking supremely awesome food. And she also moonlights as a teacher. You know. When she isn't fighting crime. And/or baking cupcakes. Needless to say. I was excited when I found out we were partnered up.
After a quick search of her blog. I stumbled upon this pasta dish. An immediate winner, in my opinion. Caramelized onions. Copious amounts of ricotta. Just what I needed to get me one step closer to closing up this crack in my bone. So that one of these days. I can get back to rambling on about Gu gels and the pros and cons of Gatorade.
I know you all can't wait.
Caramelized Onions, Broccoli, and Ricotta Pasta
Serves 2, adapted from My Sweet and Savory
1/2 lb pasta
1 cup part-skim ricotta
1/4 cup parmesan
1 tbsp chopped oregano
2 tbsp chopped fresh parsley
1/2 tsp dried sage
salt and pepper, to taste
1 large onion, sliced
1 tbsp butter
1 tbsp olive oil
2 bunches broccoli, cut into little stalks (NOTE - there were supposed to be pine nuts in here. But I somehow ran out. So I added broccoli instead.)
1. Set up water for the pasta.
2. Combine the ricotta and parmesan with the oregano, parsley, and sage. Add salt and black pepper to taste.
3. Combine butter and oil in a large skillet. Add the onion slices and cook for 25 minutes on a low flame. During the last ten minutes, add the broccoli.
4. Drain the pasta, reserving about a cup of pasta water. Add the pasta to the onions and broccoli.
5. Add some cooking water to the ricotta until it has a smoother, saucier consistency. Mix with the pasta. Salt and pepper to taste.
Like I said. This is my submission to Taste and Create. And also to next week's Presto Pasta Nights which is being hosted by Rachel of The Crispy Cook.
ALSO. Regional Recipes: Vietnam. Let's GO people! Send me your Vietnamese recipes before the end of the month!