dedication, food, goals, running

A week of reflection and a recipe!

I spent last week at home since I am in between jobs…I was able to get my kids to the bus, come home, and….DO WHATEVER I WANTED!!! Wow, I can see why stay at home Mom’s choose this profession, because although of course it is HARD work to keep up with the kids and maintain a household, you have a glorious freedom while you are kids are at school. As someone who has worked my entire adult life, I have always had to juggle career along WITH the kids and house…so this mini-break has truly renewed me. I kept up with the house work, cooking, kids, and even was able to run 3 times last week. YES!!!
My longest run of the week was on Friday, where we here in the Chicago land area were BLESSED with true spring temps of high 50’s…I couldn’t pass up squeezing in my longish run of 6.2 miles for the week. It was a tough run, but I pushed myself hard and didn’t quit…

Capri's for the first time this year!!
Capri’s for the first time this year!!

The ice is finally melting!
The ice is finally melting!

One of my quickest 10K's....
One of my quickest 10K’s….

The rest of our weekend was quite busy, trying to squeeze in overdue dental appointments, getting things organized around the house, and honestly just spending time together as a family unit. I’ve truly been blessed through difficult times to have a family that has been close knit.

So tonight I decided to cook my husband’s favorite for dinner, pork crown roast…
Preheat oven to 350 degrees, and pre-heat a cast iron skillet over high heat. Season your roast with kosher salt, pepper, hickory salt, and season salt. Add a few tablespoons of grape seed oil to your skillet, and sear the roast on all sides. Transfer to a baking sheet that has been lined with aluminum foil, and bake at 350 degrees until the core temp reaches 150 degrees. Let rest for 15 minutes once done, covering with foil, until core temp reaches 160 degrees.
While your roast is cooking, it’s time to prepare your reduction. In a wide sauce pan, add in 2 cups of veggie stock with 2 tablespoons of cornstarch. Combine well with a whisk, and set your heat to medium high. Bring to a slow boil, add salt, pepper, half of an onion diced, 2 cloves of garlic, smashed, and a pinch of cayenne pepper and lemon grass. Add in 2 cups of red wine and a cup of black berries – let simmer, reducing by half – about 30 minutes. Strain the mixture, reserving all the liquid and discarding the onions, garlic, berries…add in one more cup of red wine, and let simmer another 30 minutes, stirring often. To finish, add in one pat of butter, and whisk thoroughly.

Red wine-blackberry reduction simmering!
Red wine-blackberry reduction simmering!

I served our roast with sautéed asparagus and mushrooms and along with roasted garlic quinoa!

Dinner is served!
Dinner is served!

Yup...think dinner was a hit...LOL
Yup…think dinner was a hit…LOL

Hope you are all having a great weekend.

Question-how many days per week do you run? (Me, typically 3-4 max to save my knees)

Question-what are your favorite side dishes?

❤ Michelle

18 thoughts on “A week of reflection and a recipe!”

  1. Sounds like a great week. You probably needed to relax a bit and then you had a great run. I am so proud of you and your new job. Your dinner looks amazing! Looking forward to nicer weather when I can see you and run with you out on the path. xoxo


  2. So happy you got to enjoy the spring time temps this week! And nice 10k too 🙂 those capris are pretty snazzy 🙂

    I run 5 days a week, no cross training and feel so good that I want to try 6 days a week. I find when I have more than 1 rest day in a row I feel super rusty- but I wouldn’t have said that 2 years ago because I was so injury prone (and didn’t do strength training..)


  3. I also run no more than 3-4 days per week (except for an occasional monthly streak). I love running, but I need the variety of “other things physical,” and my body loves me for it (most days). My latest favorite side dish is a mashed sweet potato 😉


  4. I usually run 4 days/week…one long run and 3 whatever I can get in! That pork crown roast looks good! My husband loves that too.



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