When the Feet Hit the Pavement
sudoku The first thing to remember is that when we run on roads and sidewalks, we need to watch out for automobiles — and make sure they watch out for us. Always wear reflective material and clothing when running, especial- ly if you run after dark or before dawn. Run against traffic, so you can see oncoming cars, and keep your head up at all times. Obey the rules of traffic, and I talked in my cover letter about running on roads, which is a very common activity all over the United States. In our area, the running season starts soon, with major races kicking off next month. But we’ll be hitting the asphalt sooner than that. As it gets nicer out, we all want a great run outside to be part of our exercise routine. And I want to make sure everyone stays safe out there when they run.
defer to cars, even if you have the right of way. There’s no sense getting hurt while try- ing to get healthy! A lot of people run with headphones in, but it’s safer not to. This allows you to hear your environment, and that can make a big differ- ence when avoiding danger. Of all the safety rules, this might be one of the most impor- tant. It’s also the one that people are most likely to ignore. I understand that, but it really is safer to leave the headphones at home.
It’s important to remember that cars aren’t the only hazard. Slips, trips, and falls are also hazards, and while it’s rare for other people to present a threat to runners, you should always run in populated areas and pay atten- tion to the way people behave. If a situation feels wrong, it probably is wrong. Finally, always run with a cellphone, and run with a partner or a dog as well. Not only does this help if someone is injured, it’s more fun!
Arroz con Pollo
Ingredients • 3 tablespoons canola oil • 2 pounds chicken legs or thighs • Kosher salt • Freshly ground pepper • 1 small white onion, diced • 1/4 cup sliced green olives
• 2 tablespoons capers • 12 ounces tomato sauce • 1/2 cup Puerto Rican sofrito • 2 cups uncooked rice • 4 cups water
Directions 1. Heat oil over moderately high heat in a Dutch oven or large cast-iron skillet. Season chicken with salt and pepper, and cook until all sides are brown, approximately 5 minutes. Remove the chicken and set aside, reducing the heat on the skillet to moderate. 2. Add onion and cook for 3 minutes, until soft and translucent. Add olives, capers, tomato sauce, and sofrito and cook for 5 minutes. Add rice, browned chicken, and water and bring to a gentle boil over moderately high heat. Cook uncovered until the water is mostly absorbed, about 25 minutes. Gently stir rice, cover and cook over low heat for another 20 minutes. Remove from heat and serve.
http://www.foodandwine.com/recipes/arroz-con-pollo-puerto-rican-rice-chicken
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