For the two or three of you who still visit this lil’ blog, you might have noticed a distinct lack of running in my posts of late. The truth is, I have actually been running, but I’ve been nervous to discuss because I don’t want to jinx anything! For now, I’ll say I’ve got my eyes on one of my 2010 goals and I’m stocking up on the tools I’ll need to achieve it. Enter, new kicks:

A little story about my love affair with Mizunos. When I signed up for my first half marathon back in 2006, I went to Marathon Sports, in Boston, to get properly fitted for a running shoe. I loved the low profile, light weight of the Mizunos, and was told the Wave Inspires were sure to propel me across the finish line effortlessly. True to form, I busted out several races in these shoes before I was romanced by a pair of Asics. Again, I found myself in Marathon Sports, just a few weeks into training for my first marathon, and now my priorities had shifted slightly. I was less concerned about being fast and more concerned with comfort. I was told the 2100 series would make me feel like I was “running on clouds” so I promptly bought two pairs (you never know when your style will be sold out!) and soldiered on.

Well, some serious can pain and some black toenails later, I finally decided it was time to revisit my choice in sport footwear. On the recommendation of one of the doctors in my office (who finally cured my piriformis pain once and for all), I ventured uptown to Urban Athletics, where the owner of the store guided me through the various types of shoes built for the many types of runners. To make a long story only slightly shorter, I skipped home with a smile on my face and a shiny new pair of my original brand obsession in my shopping bag. Mizunos, it’s good to be back. Let’s get to work!

Anyone who has ever eaten a baked good from me knows that I love recipes. In fact, I don’t just love them. I live by them. The clear, simple instructions promise sweet, confectionary success. All I have to do is get from step 1 to step 2, and so on. Sometimes, though, I throw caution to the wind. Maybe I’m reminded of a favorite comfort food while watching the Food Network. Or maybe, like this week, I’m flipping through the August issue of Real Simple and see an article about feta cheese done different ways. Feta-stuffed tomatoes? Sounds tasty, but I don’t have the tomatoes, or the feta. Hm… Feta, fennel and olives? Hm, fennel and olives sounds tasty and I have both of those. And maybe some chicken breast. And some pasta. And maybe a dash of half-and-half. And a crumble of goat cheese. Suddenly, I’ve invented an entire meal around an ingredient I don’t even have, and that I no longer need! Behold…

Fettuccine with Fennel, Olives and Goat Cheese (serves 4)

8 oz. long pasta (fettuccine, linguine, etc)
1 T. extra virgin olive oil
1/2 T. butter
1 medium fennel head, sliced and greens removed (we got ours in our CSA share this week!)
1 lb chicken breast, cubed
10-12 cured Moroccan olives, or pitted kalamata olives, coarsely chopped
1/4 c. half-and-half
salt and pepper to taste

1. Boil water and cook pasta until al dente. Set aside.

2. Heat olive oil and butter in large saute pan over medium-high heat. Add sliced fennel, lowering heat after 4 minutes. Allow to wilt 5-7 minutes.

3. Add chicken to saute pan and raise heat to medium-high. Add salt and pepper and cover, 5-7 minutes, or until just barely cooked through.

4. Remove cover from pan and add half-and-half, stirring to mix.

5. Add pasta and olives to saute pan, mixing everything together.

6. Separate into four large bowls, crumble goat cheese and grate black pepper over each bowl and serve.

Where do you get your recipe inspiration?