The other night I spent almost three hours last night making some Ethiopian food. One of the perks of only working part-time in the summer is having a lot of time to cook!
I had two really pathetic days this week and ran just over a mile (just to keep the stupid streak going), but yesterday things started to turn around and I ran my usual 4.5 mile loop, pushing the stroller, at just under 8:00/mile pace. Then today I ran nine miles at 7:35 pace. Hopefully that means I’m officially out of whatever funk I was in.
If you don’t have the time or want to take the time to put together a big involved meal, this salad is pretty great. You can cook the farro and chop and/or grill/roast the vegetables in advance if you want to. Once that’s done all you need to do is whisk up the dressing and crumble some goat cheese over the top. I roasted the vegetables, but if you’re one of those lucky souls that lives somewhere it gets too hot to turn on the oven at this time of year, you can grill them in a basket.