He flies to the house and sits on the roof corner watching carefully for the worm.

He moves in a little closer, strategically placed to grab his meal.

Five minutes later, he’s back again but this time, he’s more interested in getting his photo taken.

He say’s “Get my best side”…

“No Wait! Maybe it’s THIS side”…

His voice is loud and he’s so heavy, you can hear him thump around on the roof.

Aren’t his colors beautiful?!

The Naked Runner

Did you see the most recent advertisement by Zappos in Fitness Magazine? Very attention grabbing.

I run early in the morning, before the sun comes up, I could actually get away with this but I think I’d wear a sports bra just, well,because it’s kind of cold out there this time of year.

Annie’s Ginger Shrimp Stir Fry – A meal in minutes

We were eating shrimp in a hurry and this is what happened – serves 3 – 4

• 1 lb. Raw Extra Large Shrimp, deveined, tails off and peeled.
• 2 TBS olive oil
• 1 Asian pear, cored and large chop (leave skin on)
• 8 oz. Chopped Vegetable mix (celery, broccoli, carrot, red cabbage, green pepper, and radish)
• 8 oz. Annie’s Lite Gingerly Dressing

• salt and pepper to taste

Prepare shrimp and add salt and pepper. Set aside.

Add oil to a large sauté pan and heat over medium high heat.  Add the vegetables and sauté for 4 minutes.

Add the Asian pear and sauté for 2 more minutes.

Add the shrimp and sauté until it turns opaque or pink but don’t over cook (that would be when the shrimp curls up into a really, really tight little ball)

Add the Annie’s Gingerly dressing and stir around to coat for about 1 minute.

Serve with your favorite green bean, or other veggie.

It’s easy, quick, and you could easily substitute some cut up chicken.

Do you ever use a vinaigrette or salad dressing to add flavor to a meal other than salad?

After the race yesterday and a grueling workout today: ran 3.3 on the TM, 25 minutes of weights (this workout) plus 3 mile jog with Shane, I was ready for a zesty, kickin‘ meal. 

This recipe is adapted from a much loved English chef named Keith Floyd.  Julia of ASliceofCherryPie and James of backtothechoppingboard are hosting a tribute to the popular chef, a blogging farewell so to speak.

I wasn’t at all familiar with Chef Floyd, however after reviewing several of his recipes, knew I had been missing some wonderful meal presentations.  I chose “Prawn, Mango and Ginger Stir Fry” and made my own version, varying the ingredients only slightly.

Serves 2 – 4

• 1 TBS Canola oil + 1 tsp Sesame oil
• 1/2 cup thinly chopped carrots
• 1/2 onion, chopped
• 1 green chile, seeded and chopped
• 1 red chile, seeded and chopped NOTE:  After preparing the chilies, wash your knife, your cutting board and your hands because the juices from those hot little suckers will get on everything. If you happen to wipe your eyes after working with chilies or hot peppers, LOOK OUT!   
• 1 TBS fresh gingerroot, sliced thin into strips
• 3 garlic cloves, minced
• 10 plum tomatoes – chopped
• salt and pepper to taste
•  12 Jumbo Shrimp -deveined and remove tails
• 1 mango – peel and cut into wedges
• 4 TBS rum *This is the GOOD part! 

Heat oil in a large frying pan or wok. Add the carrots and stir fry for 1 minute over high heat. 

Add onion and contine to cook 1 minute. Add the chilies, half of the ginger and all of the garlic and stir fry for 30 seconds. 

Add the prepared tomato and stir fry another 2 minutes. 

Season with salt and pepper.  Remove and place in serving dish. Keep warm.

Wipe the pan, add a 1/2 TBS canola oil and when the oil is hot, add the shrimp and quickly sear both sides JUST until opaque.  Add the rest of the ginger and then the mangoes.   Add the rum and flambe’ (if you dare).

Arrange on a bed of mixed vegetables and enjoy.

As for tomorrow, same workout plan as last week which you can check on last weeks posts if you want to “Get Your Bod Back”.   Woo Woo!