I run because I eat.

What a week. Taylor and I finally finished his pirate ship. Well, almost. I can't get the sails on correctly so we are waiting for Dad to take care of that, nevertheless, the ship looks great and Taylor was pretty excited. Not only does he have a cool looking ship, we can check off a scout requirement.

I am pretty happy with the fact that I am doing fairly well on my New Year's goals. The piano is one that I have to really put forth the extra effort. Running. What in the world was I thinking? Seriously, why do I want to run a marathon? Maybe because I am 35 and I think it is some right of passage to do something this difficult. But wait a minute, I have had three kids (and big ones at that!) shouldn't that count? Well, now I am too far into training to stop. (At least that is what I keep telling myself). Luckily with my training program every 4th week is a light week and this is the week...Yeah! The New York Marathon application process has started. Unfortunately I won't know until June if I have been chosen for the lottery. Now I am wondering, why should I pay the $171.00 fee to run 26.2 miles??? Maybe there is another marathon out there. Don't get me wrong, I don't mind paying an entry fee. But a marathon is a marathon regardless of where you run it. My ONLY reason for wanting to do NYC is because of a little restaurant called Per Se. Any one out there have other suggestions for October or November?


McKay continues to amaze me with her cleaning skills. She loves using the broom and she loves to help. I can't wait for the day that I don't have to "redo" her hard work.

And now, some recent deliciousness from the kitchen. Hence, the title of the post. I love to cook. I love to eat. But since having McKay I have noticed that I just can't eat the way I always have anymore. Therefore, exercise is now a necessity. And then I get to enjoy the foods I really like...in moderation, of course.

Baked Chipotle Shrimp with Cotija Polenta and Sauteed Spinach

1 1/2 pounds tail on shrimp
8 tbsp. butter
3 chipotle chiles in adobo, or a few more if you really like spice.
2 cloves garlic, minced
1/2 cup red wine
2 tbsp. worcestershire

Preheat oven to 400 degrees. Melt butter and set aside, allowing to cool. Chop chiles in adobo, mince garlic and then add both to the butter. Mix in red wine and worcestershire. Put shrimp into an ovenproof dish. Pour chile mix over shrimp and bake about 13-15 minutes or until shrimp is pink. You will need to check this after about 8 minutes and turn the shrimp. Keep checking as you get close to the end so the shrimp doesn't overcook.

2 cups veggie stock
1 cup white corn meal
1/4 c. heavy cream, warmed.
1/2 c. fresh grated cotija (Cotija is a mexican hard cheese similar to parmesean or romano. Substitute either if you can't find it.)
salt and pepper to taste

Heat veggie stock in saucepan until boiling. Slowly whisk in polenta, bring to a simmer, and allow to cook, uncovered, stirring often, for about 15-20 minutes. Add cream, cotija and salt and pepper to taste.

1 bag baby spinach.
1 tbsp. butter
fresh grated nutmeg

Melt butter in large nonstick fry pan. Add fresh grated nutmeg, about 1/2 teaspoon. Turn spinach often with kitchen tongs until wilted.

To serve, put polenta in a circle in the center of a plate. Top with sauteed spinach and the shrimp. Ladle out some of the great sauce from the shrimp mixture on top. You can even grate a little of the cotija over the top. Enjoy!

The new week has started off with some exciting happenings. I can't wait for the next post. And no, I am NOT pregnant!