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I interrupt my regular post style for this delicious message —
I come from the state of Chick-fil-A and Zaxbys. I’m talking about chicken biscuits, chicken sandwiches and chicken strips that you can hardly believe are fast food readily available.
I also come from a state where a household dinner item is homemade fried chicken. Fried chicken served at weddings is a thing here! Stuffed animal cows being thrown into football stadiums encouraging people to “Eat Mor Chikin” is a thing here!
But even with my fried chicken upbringing, I can still get schooled every once and a while. Recently my schooling came from a local breakfast hot spot – Buttermilk Kitchen. Ever so often they serve a Fried Chicken Dinner, and recently I had an opportunity to go. Since my words can hardly do it justice, below are a few terrible iPhone pictures (You’ll notice photo first – bite later is not a policy that I abide by). Be prepared to drool.
Just in case you are wondering my two favorites part of this dinner surprisingly aren’t the mouth-watering honk of chicken. The chicken was paired with grits that were topped with a BACON flavored mushroom. And the strawberry shortcake had grilled pound cake!!
Nom nom nom
Happy St. Patrick’s Day everyone!
This past weekend the luck of the Irish was with me in my March race and Peachtree Road Race qualifier in Piedmont Park. This was my first race with spring weather, and Atlanta’s Downtown skyline in the background didn’t hurt either!
Since it was my third race this year and my first one on pavement, I was ready to kick my pace up a notch. I also really wanted a fast time to submit in the Peachtree lottery. After all the hard work, I couldn’t be happier with my results! I had a PR of 27:36.
Time for an Irish cheers!
“May your troubles be less, and your blessings be more and nothing but happiness come through your door!”
Next race is none other than the Happiest 5k on Earth — the Color Run on April 4. If you’re looking for a team in Atlanta, let me know, and I can send you an invite to Tickle Me Pink!
For me hiking has always been more of a leisure activity that results in beautiful scenic views, an epic camp site or some eno hammock chill time. But this past week, I got my first taste of what it will take to briskly go up and down a mountain 500 ft above ground.
I went hiking with a climber who specializes in bouldering – my awesome co-worker Sarah. She is the mountain goat in this story (even if she hates the analogy). She usually hikes as more of a means to an end. The end being a day’s worth of climbing.
On this hike we went up High Hampton Inn‘s Chimney Top with 360 degree views including a lookout over 500 ft cliffs. It was a rainy, foggy Thursday morning in the Western North Carolina Mountains. We set forth lacking in supplies with two breakfast bars and one bottle of water.
As we approached the base, a sign read 1.6 mi to the top. Expect a 4.5 hour hike.
Sarah laughed saying we could do it in an hour. Have you ever seen a mountain goat on tv or in person? If you have you would know that she wasn’t kidding.
She hopped from rock to rock stopping to pull me up the slippery surfaces and watch to make sure I kept my balance. I looked in amazement apologizing for my mediocre skills.
Once we arrived at the top, she peered over the edges while I kept a safe distance. As we watched the fog continuously roll through, we had beautiful glimpses of our view below followed by an eerie feeling looking into the abyss of that white sheet.
Most of the time I hike for the view. But even with our ultimate goal masked to us by the impeding weather, I still had a great sense of accomplishment. This time I hiked to reach the top! This time I hiked with a mountain goat. 😉
That experience has encouraged me to continue testing the limits on my quest to the top. I want to hike more quickly and more often! (I also want to go back to Chimney Top on a clear day.)
This week I am compiling a bucket list of hikes to complete this year! Do you have any near Atlanta you would recommend? Or any tips to hike like a pro mountain goat?
Leftovers can be challenging especially when it comes to game meat. But if you cook for one or two, leftovers are hard to avoid. Occasionally I can get creative!
Here’s how I recycled grilled duck (original dinner pictured below) that my boyfriend made for me and some friends:
Luckily, I had an extra pheasant breast that we had thawed out. With the pheasant and duck I had just enough meat to cook for the two of us.
I had fried rice on the brain and was determined to make it work. I soaked the previously grilled duck and the pheasant separately with teriyaki and Mojo sauce.
Then I boiled some rice and put it in the fridge to cool. Once the rice was cool I fried it in a pan with 2-3 cap fulls of peanut oil. I added in salt, pepper, garlic powder and soy sauce.
While the rice cooked, I cooked the pheasant until it was white on both sides in another saucepan with butter. Then I added in chopped carrots, green beans and the duck. I let that cook covered for about 10 minutes.
I added two eggs to the fried rice. Lastly, I chopped up an avocado to add on top. Trust me avocado is amazing with any fried rice type dish.
I served my leftover creation with the fried rice on the bottom, the pheasant/duck stir fry and some extra juice above that and a few chunks of avocado to top it off!
My boyfriend went for seconds – always a good sign!
Do you have any tips for spicing up leftovers?