This week is known as my taper week. Sunday was my last double digit run of 10 miles. This is the week I rest my body. Lower running mileage. Fuel, restore and replenish. Think of it as a rest day that pretty much lasts all week. As good as it sounds, it becomes a bit maddening. Why? Well I run to get rid of the craziness and now I’m not running that much… at all. So with a lot of time to rest and think… your mind goes to all sorts of places. Good, bad and ugly. On a positive note, I’ve gotten a solid 9 hours of sleep each night. Fueling has NOT been an issue as I love to eat. I’ve been reading a ton. My Bible, my new book. Praying. Meditating. It’s all good. Well, until my nerves hit then I can either cry or just plain freak out. There you have it. I’m human. I suffer from nerves prior to a big race just like everybody else. It is what it is. And its happening to me now.
I haven’t been cooking all that much this week as I’ve really tried to be off my feet as much as possible. This sauce I made Monday. My youngest had been asking for spaghetti and I haven’t made it in a while. This time, I made it with extra veggies I had on hand but hid them nicely so said youngest child doesn’t make a big deal about what was in the sauce. Even at 13 – almost 14, we still inspect our food.
1 onion, finely diced
1 medium zucchini, diced
2 medium carrots, diced
4-8 cloves of garlic, minced
3 bay leaves
2 tablespoons of Italian Seasonings
1 tablespoon of parsley
Pinch or two of red pepper flakes
1 teaspoon garlic powder
1 small can of tomato paste
2 large (28 oz) cans of fire roasted diced tomatoes
Water or wine (to thin the sauce out) as necessary
In a large Dutch oven, heat some oil olive until hot. Add your onions, zucchini and carrots. Cook for about 6 minutes. Then add garlic. Sauté for 1 minute. Then add your spices – bay leaves, Italian seasonings, parsley, salt, pepper and red pepper flakes. Stir into the veggie mixture. Then add your paste and give a good stir. Finally add your tomatoes with liquid from the cans. Stir. If the sauce is too thick, add 1/3 cup of water or you can use red or white wine if you like. Give that a good stir. Cover and turn the heat to low. Let that simmer for 1-6 hours, stirring occasionally. Prior to serving, take a hand immersion blender and blend the sauce. This is the perfect way to make those veggies virtually undetectable. You don’t have to do this but if you have investigators… it’s a necessary step. Taste before serving over your favorite zoodles or noodles. Adjust salt and pepper.
— Knead to Cook