I run.
I run a lot.  I run about 3 times a week.  A total of about 26 km.  Sometimes more.  Okay... I'm no olympic athlete or anything but I keep it goin'.
I also bike.  Not as much as running but I keep it moving too.  Times kinda running out for me and my bike though.  I've probably got about two weeks left before I put her away until the snow clears.  I'm good with cold.  I just psych myself up for it (and dress appropriately of course) and off we go, my bike and me.  Once the snow hits though that's when I've kinda had enough.  I don't trust the streets here in the winter.  Maybe I'm a chicken but that's how it is for me.


The running though I do year round.  That's has it's own challenges.  You see, I don't use a treadmill.  Partly because I don't like them that much and prefer to run outside and mostly because good ones are damn expensive (and big!) and I can't afford it.  I dream about owning one though.  About getting up early in the morning and having an hour to run while watching a movie or something, before everyone has gotten up.  As it is though, I leave for work early enough to give myself time to run there and clean myself up afterwards.  Challenge is that it's cold and dark and early and outside...  AND right now I psyching myself up for running to work tomorrow morning.


These kinds of recipes are ones that I like because they are a stew sort of thing but they have taste that makes me feel all warm and fuzzy on the inside.  It's food that sticks to your ribs and tastes great on the way down.  You feel filled up and warm for a long time afterwards.  Just the stuff to keep you going on a cold, dark, early (ok, I don't eat this stuff for breakfast) running day.


Coconut Chicken adapted from BBC Good Food Magazine
serves 4 - 6

3 tbsp butter or oil
1 lg chicken cut into 9 or 10 pieces
2 onions coarsely chopped
4 cloves of garlic, crushed
1 green or red pepper, thickly sliced
Lg piece of ginger chopped or 2 tbsp ground ginger
3 tsp each coriander, cumin and cardamom
1 chicken bouillion cube
salt to taste
2 tbsp honey
1 lg can diced tomato with juice
1 tin coconut milk
1 bunch fresh basil leaves, chopped

Place the oil or butter in a large pan (I used a Dutch oven) and flash fry the chicken until browned.
Remove the chicken from the pot and add in the veggies.  Cook for a few minutes, until just starting to wilt and add in the chicken again.  Cook for a few minutes together.
Add in the ginger, coriander, cumin, cardamom and bouillion.  Cook together for a few minutes.  Add in the honey and mix well.  Add the tomato, coconut milk and salt.  Check the tastes and adjust as necessary (may want to add a little heat as well).  Throw in the basil.
Simmer at low heat for about 30 minutes.
Serve over basmati or steamed rice.