Saturday morning I woke up at 8:30, scarfed down an english muffin with almond butter & blueberry conserves and drove over to Mt. Pleasant Memorial Waterfront Park to meet Amanda for a run. We both really want to be better runners and have hopes to run in some upcoming 5k races. Out in the beautiful, sunny, 65 degree weather, we managed to knock out a 5k. We ran through the park, under the bridge, and into Patriot’s Point. It was a great way to start off a Saturday!
After our run, I ran some errands and grabbed lunch at Mozzo Deli. There are so many options on their menu – I can never decide what to get without staring at the chalkboard menus for at least 5 minutes. The owner, Shannon, offered to create me something. Only knowing that I love turkey and fig preserves, he whipped up quite a creation!
Turkey & Prosciutto Sandwich with Asiago , Onions, Fig Preserves, and Apricot Preserves:
This was delicious! I loved the way the sweet apricot preserves balanced with the salty prosciutto. To my Charleston friends – have y’all been to Mozzo yet? If not, go go go! They have something for everyone. Tell Shannon I sent you and he’ll fix you up something tasty!
That evening, Amanda and her boyfriend picked me up to watch football at a friend’s house. Three guys live in this house and the whole thing was one giant man cave. There were donuts, soda, and leftover McDonald’s everywhere I looked. It was pretty funny.
Evidence from a hungover Saturday morning? For sure.
I also found a very interesting book: Stories of the Old Duck Hunters. Oh yes, I live in the South.
Sunday morning, I went back to the park to run again, but the champagne and beer in my stomach were not making it easy. I still managed to run / walk about 3.5 miles but I couldn’t maintain a steady pace. I either need the motivation of another runner or less alcohol the night before.
Making dinner was a much easier task. At the Red Drum, a deeelicious gastropub in Mt. Pleasant, they have an entrée that I absolutely love: Wood Grilled Chicken Breast & Crisp Tortillas, Garlic cream, Avocado Relish and Mexican Melting Cheese.
Which is scarier – my face or the knife?
To make the dish, I seasoned chicken breasts with olive oil, salt, pepper, and cumin and baked them for 20 minutes at 350*. While they baked, I sautéed an onion and red pepper slices.
I then melted some spicy red pepper cheese over the cooked chicken.
Once the cheese had melted, I removed the chicken from the oven and topped it with a dollop of guacamole, plain Greek yogurt, some tortilla chips, and a squeeze of lime juice. On the side, I made a black bean and corn salsa that marinated in Italian dressing, cumin, and ground pepper.
Andddddd finally, the winner of the cookie giveaway is:
Congratulations, Brynne!! Please email me your info!
Hope everyone has a wonderful week!