Monthly Archives: July 2013

Morning miles + smiles

Well, since my last post, the hot hot heat has relented a little, but it still hasn’t been back to my preferred conditions for running. What are my preferred running conditions you ask, Oregon. (Mid 60’s to upper 70’s and dry! in the mornings and late evenings).

Well, this morning was a beautiful exception to the humid East coast summer I’ve been enduring. 62F with the dew point at 42F. Amazing.

I slept in a little longer, then pulled on my favorite PRC top for a quick 3ish miles before work.

What’s better than 3.5 miles with a nice cool breeze? Meeting a friend and his always-happy-to-see-me Labrador at around mile 2! Science and the whole 60+ hrs a week thing has been kicking my butt lately. Friends have been great, but they’re still not the best friends who know me through and through. And that’s when that bounding, unconditional, I-cant-remember-who-you-are-but-I-LOVE-you from a dog is just what this scientist doctor ordered for an immediate pick me up.

To do this weekend: Turn 31. Spend time at a pool. Hang out with Peyton the Labrador. Try not to worry about my F32 fellowship application every waking second like I have been for the last two weeks.



Summer Salads

It is Hott with two T’s here in pretty much all of America this July. If you’re unfortunate enough not to be on the west coast, it is also humid 😦 Can I move back to Portland now?

To combat this heat and humidity, I’ve been trying to come up with as many cool, light dinner recipes as I can lately.  Most often, I resort to salad wraps – a tortilla smeared with hummus – sometimes basil hummus if I’m feeling fancy, topped with a big handful of salad greens and occasionally some cheese. Last week, I decided my salad wraps were getting a little bland, so I spiced them up with a different type of protein. Instead of the hummus spread, I made a bean salad to pair with the greens.

Black bean guac:

1/2 sweet onion diced

1/2 bunch cilantro chopped

2 avocados mashed

1 can black beans rinsed and drained

1 clove of garlic finely chopped

juice of 1/2 lime

salt and pepper to taste

Voila! Mexican-inspired salad wraps. From the Mediterranean to central America without turning on the oven.

When salad wraps got a little boring… correction, I ran out of tortillas. I moved on to chicken salad. This one does require some cooking.  I’m no raw foodist. And although I think bacteria are super neat and all, eating Salmonella isn’t really my thing.  I’d much rather mutate it and see what it looks like under the microscope.


Chicken Salad with Yogurt Dressing:

2 diced cooked chicken breasts, 1 c celery, 1 diced apple, 1/2 c raisins, 1/3 c chopped pecans, 1/4c salted sunflower seeds, finely diced 1/4 sweet onion. Dressing: 1/2 c vanilla Greek yogurt plus 1-2 Tbsp apple cider vinegar to thin it down and 1 Tbsp dijon mustard.

Finally, tonight’s creation was inspired by Shauna and Danny over at  Danny made a delicious roasted beet salad last Friday. A former room mate of mine made it earlier this afternoon and sent me the recipe but it was hot, so I knew turning on the oven to roast the beets was out of the question. I knew I had some feta cheese in the fridge, but the recipe called for chèvre. I had some lemon thyme, but the recipe called for dill. I had apple cider vinegar instead of champagne vinegar. I had French stone-ground mustard with horseradish instead of fresh horse radish. I consulted the Flavor Bible… it said my substitutions were going to be okay. I went with it. it was delicious. Vinegary. Refreshing. I paired it with a big handful of baby salad greens and a beer. 

ImageTake that, oppressive heat and humidity!



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