beautiful ohio.

I have not posted in for-ever! My apologies. Let's catch up, shall we?

In the past 10 days or so, you've missed:

• I've decided to run a marathon. May 15, 2011 -  do it!
• First week of pre-training for marathon training is complete; 12 weeks easy, 18 weeks hard.
• I joined a gym.
• Discovered NE Ohio has a national park...with a train! Who knew?!

Definitely need to take a ride on the Cuyahoga Valley Scenic Railroad before the season ends. Ohio is too beautiful to miss.

After a long hike around the park (and a nap), I was hungryyy...

Vegetable Stew

Based this recipe off one for Vegetable Chili from Reader's Digest.

• 1 tablespoons olive oil
• 1 large onion, chopped
• 2 cloves garlic, finely chopped
• 2 stalks celery, diced
• 2 large carrots, diced
• 1 sweet red or green pepper, diced
• 3 or 4 small red skin potatoes
• 1 can (15 ounces) diced tomatoes
• 1 cup vegetable broth
• 1/2 a cooked pumpkin, 1/2 inch cubes
• 1 can (15 ounces) black beans, drained and rinsed
• 1 cup frozen corn kernels
• cumin, cayenne, red pepper flake, salt and pepper, all to taste

1. In a Dutch oven, heat oil over moderate heat. Add onions and garlic; sauté, stirring, about 7 minutes or until softened and golden.

2. Add celery, carrots, sweet pepper, and potato, stirring frequently, 6 to 7 minutes or until softened. Season how ever you like.

3. Add tomatoes and broth; bring to a boil. Add pumpkin, black beans, and corn. Cover and simmer, stirring occasionally, 25 to 30 minutes or until tender.