A little cool front came in last night and I woke up to a perfect morning for running. I went out with the intention of just running my normal 1/2 mile to the gym and then doing some treadmill work, but once I got outside I couldn’t go in.
It is also getting lighter a bit earlier, so I don’t have to run in the dark the whole time. At 6:15 I could already see the light coming over the trees and it wasn’t too long before the sun showed it’s shining face. I got in 8.5 miles and it felt GREAT! I have to say a perfect start to any day is getting in a nice run while watching the sun rise.
I came home and immediately made coffee and showered. I decided to try a new idea that I found in Parade magazine in the paper (which we don’t get, but I pilfered from my folks when I was home a while back) for breakfast.
Bobby Flay had a section where he gave some suggestions about Easter brunch ideas. One was a Spanish Tortilla that I made almost immediately upon returning to Austin and it was a slight fail. Not bad, but not worth making again. I was skeptical after that of his other recipes in Parade, but decided to give the broiled grapefruit a try. I didn’t have the blackberry liquor, so I left that out.
It’s really simple. Preheat the broiler on your oven. Cut a grapefruit in half and cut around and down each section. Sprinkle with 1 teaspoon turbinado sugar (sugar in the raw) and then broil for 3-5 minutes until sugar is caramelized. Mix blackberries (I used blue) with 1t sugar and place on top of the grapefruit. Bobby has redeemed himself 🙂
I’m sitting with my coffee, enjoying my grapefruit, and packing in the protein with some chocolate protein pancakes. Perfection!