i, alisa, have succeeded in conquering my previously seemingly impossible goal.
last fall, i set a goal for myself, run 13km from my house to the ski resort. the route is mostly uphill and is almost as breathtaking as the view of snow-caped andes mountains separating us from chile.
i'm not a runner. to train for such a magnificent feat, i have been running a mere 7km to virgen de las nieves, with rest stops. that was the most i had ever run in my life. my goal seemed impossible.
today, a beautiful sunny spring day without a cloud in the sky, i set off to run my usual 7km. but something prompted me to take a turn at the catedral road. i kept running and soon thereafter, i decided that i was going all the way. upupup the winding path. my pace slowed, but my breathing held constant. pains in my knees and ankles tempted me to stop, but my mind was strong and my goal was clear. nothing would stop me.
i arrived. what a marvelous feeling.
Sunday, September 27, 2009
good times
Recent things that I have thoroughly enjoyed:
1. The first asparagus of the season, which means, of course, that spring has officially arrived!
2. Asado! Our climbing friends Marcus and Seran had a spectacular Asado. Great people. Wine. And fabulous Argentinian grass-fed beef.
3. Speaking of climbing, we’ve been climbing a little more than I can take. In a good way! Casa de Dani. Valle Encantado. Piedras Blancas. And Cerro Ventana. We’ve had incredible weather. And have met some awesome new friends.
4. Homemade lasagna. Nate handcrafted perfect, thin, lasagna noodles. I provided the homemade sauce, local fresh spinach ricotta cheese, and extra layers. We put it all together… and voila! Without exaggeration, the best lasagna we had ever ever ever tasted! See below for the recipe!
Future things that I am looking forward to:
1. My birthday next Saturday.
2. My father visiting shortly thereafter.
3. My new Keeper.
4. Plants. Plants. Plants!
5. Yummy spring produce.
6. Trekking and more climbing.
Spinach Lasagna. Yum.
Noodles: Crack open approximately 2 eggs per decent-sized casserole dish. Beat and add flour until you can knead dough. Continue adding flour and begin to roll out in very thin sheets. Break dough into smaller balls to roll out to ensure manageability and thinness. Cut accordingly for lasagna and hang to dry for 20-30 minutes. Put in boiling water bit by bit with some vegetable oil so that the noodles don’t stick together. Test noodles as you go, and pretty soon you’ll have your very own sore shoulders from rolling and kneading so much to produce some excellent homemade noodles.
Sauce: Fresh tomatoes if available. It’s not yet season here in Bariloche, so I used store bought tomato paste and spiced it up. Plenty of basil, oregano, rosemary, and black pepper.
Ricotta: Homemade or packaged ricotta. Steamed or boiled spinach. Swiss chard works well also. Dash of olive oil. Salt and pepper to taste. Maybe some nutmeg ☺
Others layers: Mozzarella, fresh minced garlic.
Layer until all ingredients are exhausted. Cover with freshly grated parmesan cheese.
Bake. Enjoy.
1. The first asparagus of the season, which means, of course, that spring has officially arrived!
2. Asado! Our climbing friends Marcus and Seran had a spectacular Asado. Great people. Wine. And fabulous Argentinian grass-fed beef.
3. Speaking of climbing, we’ve been climbing a little more than I can take. In a good way! Casa de Dani. Valle Encantado. Piedras Blancas. And Cerro Ventana. We’ve had incredible weather. And have met some awesome new friends.
4. Homemade lasagna. Nate handcrafted perfect, thin, lasagna noodles. I provided the homemade sauce, local fresh spinach ricotta cheese, and extra layers. We put it all together… and voila! Without exaggeration, the best lasagna we had ever ever ever tasted! See below for the recipe!
Future things that I am looking forward to:
1. My birthday next Saturday.
2. My father visiting shortly thereafter.
3. My new Keeper.
4. Plants. Plants. Plants!
5. Yummy spring produce.
6. Trekking and more climbing.
Spinach Lasagna. Yum.
Noodles: Crack open approximately 2 eggs per decent-sized casserole dish. Beat and add flour until you can knead dough. Continue adding flour and begin to roll out in very thin sheets. Break dough into smaller balls to roll out to ensure manageability and thinness. Cut accordingly for lasagna and hang to dry for 20-30 minutes. Put in boiling water bit by bit with some vegetable oil so that the noodles don’t stick together. Test noodles as you go, and pretty soon you’ll have your very own sore shoulders from rolling and kneading so much to produce some excellent homemade noodles.
Sauce: Fresh tomatoes if available. It’s not yet season here in Bariloche, so I used store bought tomato paste and spiced it up. Plenty of basil, oregano, rosemary, and black pepper.
Ricotta: Homemade or packaged ricotta. Steamed or boiled spinach. Swiss chard works well also. Dash of olive oil. Salt and pepper to taste. Maybe some nutmeg ☺
Others layers: Mozzarella, fresh minced garlic.
Layer until all ingredients are exhausted. Cover with freshly grated parmesan cheese.
Bake. Enjoy.
Subscribe to:
Posts (Atom)