I don’t make a habit of going to the Olive Garden. I’ve been there twice in the last 7 years, both times before some sort of endurance event when we were in an unfamiliar city and just wanted a known (however mediocre) quantity. And there are probably about 5 different kinds of food I’d choose before Italian.
BUT their breadsticks are pretty darn amazing, especially when paired with this minestrone.
While we’re on the topic of Italian food, here’s the pizza I made on Friday (basically a ripoff of one I had at Pizzeria Delfina, but without the fancy cheese).
Broccolini, roasted until tender, sun-dried black olives, marinara, and mozzarella. I put a TON of red pepper flakes over the marinara before I added the rest of the toppings so it was nice and spicy. Yum.
Even though it’s completely unrelated, I can’t end without talking about Mr. Red Sweatshirt on my run today. He passed me about half a mile in, but I was determined to stay on my own pace (that’s rare, and I’m kind of amazed I didn’t let my competitiveness take over. I’ve turned WAY too many training runs into races and it’s incredibly stupid and immature, but I usually can’t resist).
He got about 15 strides ahead of me and slowed down. Then, for the next THREE WHOLE MILES, every time I caught up to him, he sprinted ahead. This probably happened 15 times. I found it quite amusing for some reason (so amusing I felt the need to take a picture). Hope you enjoyed your fartlek, buddy!
Anyway, let’s make some breadsticks! And don’t be shy with the melted butter after they come out of the oven; it’s what makes them so good.