My usual spring-summer route used to be jogging right down scenic 1A, all the way past Narragansett Beach to the end of the pier (around 5 miles). It's a straight run from my house and the scenery by the water is beautiful. Five miles is a nice amount for me at a steady jog, and sight seeing. When I get to the pier I would call home for a pick up.
This Saturday morning I decided on sprint intervals down to URI bay campus, this hill is a killer! A really steep drop, sprinting up is torture! Hammies & glutes were on fire! The water is directly down this hill.
When the weather warms up I am going to start my kayaking along with some sailing in Newport. I love any type of water sport. Narragansett Beach also offers Surf lessons daily at the beach. I'm really looking forward to the summer this year.
I hit the Roch's Fresh Food Market before returning home. A great market, kinda like a Whole Foods, but on a smaller scale. Then I started my walk home carrying all my groceries. What a great way to start the day, and my weekend grocery shopping was done!
My son was coming by our house to help with our weekend gardening project (that means lunch & dinner), so I basically bribe him with food. I posted some food photos below.
Fresh homemade Country Wheat Bread! It was still warm when I got home! I prepared fresh sliced turkey sandwiches for our lunch. This bread is so crusty and good!
A little side dish of sun dried tomatoes, shaved parmigiano reggiano and spanish olives. Small portions, but big on flavor! A little goes a long way, so delicious!
Dinner was black angus burgers with cheese and grilled seasoned chicken breasts.
I also made a mixed green salad, with the best side ever! You have to try this recipe for yourself! So tasty and a little something different than your usual baked sweet potato or brown rice.
My Baked Butternut Squash & Sweet Potatoes cubed and baked for 45-50 minutes at 375 degrees. You need to try it!
- 1 large Butternut Squash pared and cut into 1 inch cubes (remove seeds)
- 2 Sweet Potatoes
- 1/2 teaspoon Saigon Cinnamon
- 1/4 teaspoon Nutmeg
- 1/3 cup Brown Sugar
- 2 teaspoons Fresh Lemon Juice
- Light Butter just a few dabs (optional)