To compensate, I try to get out and walk during lunch when my schedule and the weather allow. Then when I get home, before I settle in and get back on the computer, I typically go for a walk around our neighborhood. Sometimes it's no more than 10 minutes, but it's enough to clear my brain and make me feel like less of a sloth. Ideally, however, I go for a long, leisurely walk after work. I prefer to go with Ryan, but if he's busy, my iphone usually accompanies me (and now I'm rolling my eyes because, really?! Take a break from technology already!).
One Year Ago: Greek Panzanella
Two Years Ago: Pesto Pizza with Broccoli, Asparagus, and Potato
Open Faced Sandwiches with Goat Cheese, Arugula, and a Fried Egg
adapted from Cooking Light May 2010
-4 slices sourdough bread (or any other sturdy bread)
-2 cups arugula
-1 tbsp extra-virgin olive oil, divided
-1 1/2 tsp fresh lemon juice + a little extra, for the cheese mixture
-1/2 tsp salt, divided
-1/2 tsp freshly ground black pepper, divided
-4 large eggs
-3/4 cup goat cheese, slightly softened
-1/4 cup grated fresh Parmesan cheese
-1/2 tsp dried thyme
1. Place bread on a baking sheet and toast in toaster oven or under the broiler until lightly toasted.
2. In a small bowl, toss together arugula, 2 tsp olive oil, 1/8 tsp salt, and 1/4 tsp salt. Set aside.
3. Heat remaining 1 tsp oil in a large nonstick skillet over medium heat. Cook eggs until whites are set and yolks are still runny.
4. In a small bowl, combine goat cheese, Parmesan, and thyme. Add a squeeze of lemon juice. Spread mixture evenly over each bread slice. Divide salad and eggs evenly over bread. Sprinkle with salt and pepper before serving.