Happy National Running Day!

Good morning my friends, and happy National Running Day! There really is a holiday for everything, huh? Today is a rest day for me since I’m gearing up for the big Heartbreak Hill Half & Festival this weekend in Boston, so instead I’ll celebrate by recapping my fun trail run on Sunday with my buddy Ashley.

Ashley has been in grad school in Richmond for the past couple years but is back to complete a summer internship, and I’m so happy to have her back in DC, at least for a little while! Longtime blog readers will recognize her as my original running buddy – we trained for my first 10 miler (the Army Ten Miler in 2009) and my first half marathon (spring 2010) together. I miss her so!

We decided to kick it old school on Sunday and meet up at our old favorite, the C&O Canal. I hadn’t run out there in WAY too long! We parked near Chain Bridge and walked over it to the trail.

We were both feeling good and chatting away the whole time. It was a beautiful morning for a run!

6 miles, done!

We took our sweaty selves to brunch after, because a nice run + brunch is basically my most favorite thing ever.

We hit up Cassatt’s Kiwi Café in Arlington – love this spot. I started with their “flat white” latte and then had the eggs benedict with ham, which was delish. I’m not a hollandaise sauce fan so I got it on the side. Didn’t need it – the runny egg yolk is enough sauce for me.

I also enjoyed a really good avocado and tomato side salad, which I swapped out for the potatoes. The toast and fruit had me covered on the carb front and I was craving some fresh produce! So good.

Such a fun morning – glad to have you back in DC, Ashley!

Speaking of food, last night was me and Matt’s dinner challenge night (our challenge: we alternate weeks; whoever’s week it is picks a new to us recipe, makes it/cleans up – the other person gets to relax)! I’m proud of us for keeping this going – such a good way to make us mix it up for dinner recipes. Last night was my night, and I decided to try this recipe for Garlicky Chicken with Lemon Anchovy Sauce from the New York Times that my friend Karen recommended. Yes, you read that right: anchovies! She promised me it wasn’t too fish-tastic, so I decided to make it and have Matt try it before telling him what was in it. 😉

The recipe was easy to follow – you start with the anchovies, capers, garlic, and olive oil in a pan, then add in some boneless chicken thighs and let them brown on one side before flipping them and placing the whole pan in the oven.

That was easy! The anchovies and other ingredients basically dissolve into a sort of crust/breading for the chicken – cool!

I decided to add some veggies to the mix and cooked them in the leftover sauce in the pan. I added some lemon juice, more garlic, and swiss chard and zucchini:

Once they cooked down, I added in some sweet potato that I had pre-sliced and cooked in the microwave to soften it.

And done!

Dinner is served. 🙂 I totally forgot to garnish it with parsley like the recipe calls for – oh well!

It was delicious – happy we have some leftovers and I would totally make this again. Matt liked it, too, even with the anchovies! 🙂

Have a wonderful day, friends!

Are you an anchovy fan? I like it on pizza!

How are you celebrating National Running Day?

Also, thank you for all the thoughtful comments on yesterday’s post about Why You Should Throw Away Your Scale. If you missed it, check it out – it’s a post I had been wanting to write for quite awhile and I really enjoyed reading your comments, whether they agreed with me or not!

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