Of Cookies, Running, and Dinner

The thing about cookies is that it's always too easy to eat them when they're there.

And of running: if you like to keep track of your workouts for motivation's sake or whatever other sake gets you out pounding the pavement morning and night, visit a free site that lets you keep track of practically every aspect of your workout that your heart desires in an easy-to-use and simple-to-personalize format with a quick setup. It's cool!

Also cool (perhaps surprisingly so) was the dinner I concocted. I made a brown-rice-with-onions-and-red-and-green-bell-peppers dish for dinner. I sauteed 3 thin-sliced onions (nearly including a thinly-sliced section of the tip of my thumb) in 3 tablespoons of butter for 30 minutes, covered, over medium low heat. Then I turned up the heat and threw in 2 sliced green peppers, 1 sliced red pepper and 2 more tablespoons of butter and stir-fried it all together for another 10 or 15 minutes. Meanwhile, I scalded 3 cups of milk, then stirred in a mixture of 3 tablespoons of flour with nearly 1/2 a cup of water. I added salt and pepper, stirred for 5 minutes until it got thick. Then I added the milk mixture to the vegetables, and - here's the magic! - dropped in a couple spoonfuls of dijon mustard, and voila! Served the whole mess over sweet medium-grain brown rice. Dan even went back for seconds. It was simple and good.

Such is life, when it should be.