I read an article recently that said writing a blog is like running a marathon. Now don’t shoot this messenger, this was a comparison made by someone else. But if I take a step back I can sort of see the comparison… Sweat, tears, stress, hair pulling, nail biting, these are just some of what my body endures when I write and attempt to post a blog each and every week. That’s like 52 miles worth…if I were running.
Truth, I contemplate quitting on a weekly basis “Nobody reads my blog!” “What to write about this week?” “Yep, I got NOTHING!” Or I start making lists and get distracted and the next thing I know its lunchtime and well eating is far more interesting and fun than staring at a blank computer screen.
Maybe I’d be better off on the sidelines? It’s easier being in the audience anyways right?! I make a good reader! I can just go back to judging others through all of my social media outlets instead.
Well you know who else probably has these thoughts… Marathoners that’s who! But they push through it. They have sweat! They have tears! The hair pulling and nail biting? Maybe not so much, but they have blisters and bladder control issues, cramps and…. what happens if you have to, ya know?! Don’t even tell me that they poop their pants, because that right there would seal the deal that running a marathon will forever be OFF my bucket list.
The thought came to me years ago “One day… I’ll run a marathon”. Even got as far as starting to train for it. Got myself some proper running attire and would hit the pavement on a daily basis. Even talked a few of my friends into join me on occasion. But if you’re now telling me that I might need to poop my pants to succeed then I am out. Back to my blank computer screen.
Good news, patio season is here so I say; put away the runners, kick back with a tasty beverage, and try your hand at this DELICIOUS summer salad.
Summer Salad with a bbq flavour flare
4 chicken breast (skinless, bone in)
4 zucchini cut into small bite size rounds (not too thin)
1 red onion cut into rounds
4 cobs of corn
1 jar Neal brothers bbq sauce
Cheddar Goat cheese
Drizzle of avocado oil & apple cider vinegar
Salt & Pepper to taste
Preheat your oven to 400 degrees and line with a baking sheet with parchment paper then set aside.
Toss your chicken in bbq sauce, salt and pepper then onto the pan and into the oven it goes, set your timer for 10 minutes.
Now prep your zucchini and onion and toss each in about 1 tbsp. of avocado oil then onto another pan lined with parchment paper. Once your timer goes off into the oven they go and set the timer for another 10-12 minutes.
Heat a pot of water and once it comes to a boil turn off the heat and pop your corn into the water and cover. Set your timer for 5 minutes and once your timer goes off remove the corn and allow it to cool before cutting it off the cob.
Now that your chicken is fully cooked and your veg have cooled (because we never make salad with hot ingredients, ewwwwwww). Chop up your chicken and toss everything together with the arugula and a hefty sprinkle of goat cheddar (feat would be equally delicious). I added a little extra bbq sauce onto my chicken once it was plated so that the flavours really came through.
If summer were a salad, this would be it.