3 miles down, 10 to go

Got in my first run in awhile today, my heel is feeling a bit iffy, but I did this crazy thing of signing up for another half marathon next month...oy vey. Should be interesting.

So yesterday, M&D got invited out to dinner for tonight and they both said "we will be fasting until that dinner" which means it would be a rest day for me! Then M decided fasting between breakfast at 4 am and dinner at 5 pm was just a bit crazy and said she wanted lunch. Then after I had made this light but tasty lunch (and made just enough for two) D said he was hungry (and then I ended up with leftovers, fail!).

This recipe couldn't be simpler and it's great for a hot summer day when you don't want to turn the oven on. I had hardboiled eggs hanging out in the fridge + leftover julienned veggies from the spring rolls + leftover peanut sauce = perfect "asian" egg salad mix. I filled romaine lettuce up with it (b/c those are also hanging out in the fridge) and then wanted some sort of side to hold M and my bottomless stomach through til dinner (or at least my peach snack later in the day!)

I'm trying to convince M to let me buy regular sweet potatoes (the orange ones), but she doesn't understand and since it's their money, I will gladly use what's available. These are Korean sweet potatoes (I have no idea what their scientific name is, but that's how they're listed at the Lotte) that I peeled them cut into fry wedges. Tossed in olive oil, sprinkled with sea salt and then baked at 400F for about 30 minutes (I flipped them three times in that period). I love baked potatoes, if you find the sweet spot in your oven, usually at the lower racks, you get that nice crispy outside. I used the mini convection thing we have b/c there was no way I wanted to turn on the big oven with the heat! Happy Sunday! I have dinner to myself tonight, maybe pb&j??