So I apparently don’t know how to run without injuring myself. I participated in a color run (5k) over the weekend and managed to roll my ankle once again. It was only 3 miles, yet somehow, I fit in another sprain – at the green color station. Of course, I kept running and finished the race, but my ice pack and ACE bandage were necessities once I got home. Disregarding the return of my ankle pain, the race was a blast. Something about being rainbow-colored is immensely satisfying. I highly recommend it. Just try not to injure yourself.
This ankle injury is kind of baffling to me. How do I keep injuring myself? If I didn’t know better, I’d say that I’m klutzy. But I don’t often trip over myself or fall over or knock things down. As a child, I did 6 years of ballet lessons, so by the time I switched over to soccer, my coach was impressed that I didn’t fall over like most of the other girls on my team. I had and still have good balance. Yet make me run on even slightly uneven ground and whoops, there goes my ankle. As I mentioned before, my running career is over.
This past weekend has been a Christmasy weekend. I hit up Ikea twice for some Swedish Christmas decorations, lights, and candles to set up around my apartment. I also spent some time in the crafts section of Wal-Mart. Here is the result of my Sunday afternoon crafting session with KAOS and How the Grinch Stole Christmas playing the background:
Monday and Tuesday of this work week has been spent primarily in training. They have provided fruits, muffins, pastries, and sugared fruit juices for breakfast and sandwiches for lunch. One thing that I noticed while I wasn’t eating breakfast was that more of the fruit was gone in comparison to the amount of grain-based sweets. Also, during lunch, I saw that 4 of the 16 people in our training ate the insides of their sandwiches but didn’t eat the bread/wrap. It made me happy to see that other people are also restricting their grain intake (though I recognize that they may be doing so as part of a Southbeach-esque diet).
Anyways, time for a How-To…
How-To: Cook Steak in the Oven
Need:
Oven
Cast-iron skillet/griddle
~1-lb rib-eye steak, grass-fed, at room temperature
Olive oil
Salt
Pepper
Set the oven to broil. Let heat for ~20 minutes. Place a cast iron pan over medium-high heat on the stove until hot (heat your griddle in the oven).
While things are heating up, pat dry your grass-fed rib eye steak. Then brush with olive oil. In a small bowl, mix together salt and pepper. Sprinkle evenly over the steak on both sides.
Now that your pan/griddle is hot (pull the griddle out of the oven and place over stove), place your steak on the hot surface. Flip over after 30 seconds. After both sides have been seared for 30 seconds, flip back over onto the original side, and transfer pan/griddle into the oven. Cook for 2 minutes for medium-rare, or 4 minutes for medium. Once cooked to your liking, remove from the oven and transfer to plate, covering with tinfoil. Let the steak rest for 5 minutes. Slice against the grain and serve immediately.
You may get some smoke in your kitchen, so I recommend turning on overhead fans and opening a window to prevent your smoke detector from going off like mine did.
If you’re like me, eat ¼ of your steak for breakfast with one scrambled egg, and wilted spinach.
