in case you wondered...

the 5k training is not going so well... it seems the only time i have to run is before dark. i may have to start getting up and running before hubby goes to work...

one day the wii said i was 28, the next it said 40... i think my score depends on which balance tests they randomly select for me. i have lost about 25 pounds in the last 7 months (since buddy was born), and seem to be holding steady where i'm at.

my new year's "resolution" of trying a new recipe per week has not gone so well overall. however, last week I did make a new soup, and today i roasted a whole chicken in the oven for the first time. it was on sale for 79 cents per pound at publix last week, and i could not resist. i was not a big fan of fishing the bag of innerds out of the cavity. both my cook book and the bird specifically reminded me to do so, so i figured it must be somewhat important. i did not make gravy, just poured the juices back over the meat after it was cut. here's how i seasoned it... it was really good, IMNSHO (in my not-so-humble-opinion).

1/2 stick butter, melted
1/2 c finely chopped red onion
3 small garlic cloves, minced
1 tsp Penzey's tuscan sunset italian style seasoning
1 tbsp kosher salt
several grinds of pepper

mix all seasonings in bowl. after basting/rubbing melted butter into the bird's skin, rub the seasonings all over the bird outside and inside. bake uncovered. after dinner, i boiled the carcass in water to make soup stock, which i will freeze for future use.