18.66K Run and Vegetarian Pot Pies

Today I ran 18.66K in 2hours and 31mins with the running group.  I am very happy with this as it is 26mins faster then my last 18K run last August.  Things are looking good for my half marathon time!  It was beautiful warm day and did not need my jacket!  I felt so light without it!  This is the route we took:

north Clarence
east Dufferin
north Wellington
east Pall Mall
north Waterloo
east Victoria
north William
east Huron
north Adelaide H20 Stop at Adelaide & Windermere
north Adelaide
west Fanshawe Park
south Richmond
south Western
east Windermere
south Perth H20 Stop at UH
east Middlesex
south Sunset
east Huron
south St George
west St James
south Talbot
west King
X Bridge
west Beecher
Turn at Wharncliffe
east Beecher
east King to Club

One of the runners in the Marathon group offered to set up an extra water stop in the back of his truck.  It was much appreciated.  Only runners would stop to drink liquids from a back of a random truck!  I think I might buy some new shoes soon as my knees were bothering me a little bit today.

Last night I made Vegetarian Pot Pies that I found on Pintrest.  They turned out really good!  The recipe is from The Wishful Chef.

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Ingredients:

Olive Oil

1 clove of garlic, diced

1 carrot, diced

1 cup of diced potatoes

1/2 cup of broccoli

2 tablespoons of flour

1 1/2 cups of vegetable broth

A splash of cream

1 teaspoon of dried thyme

2 teaspoons of fresh parsley

1/2 cup of frozen peas

1/2 cup of frozen corn

Salt and pepper to taste

1 sheet of store bought puff pastry, defrosted

Directions:

Preheat oven to 400 degrees F

Heat oil in a large pot over medium heat and add garlic, carrot and broccoli

Cook for about 2-3mins

Add potatoes and season with salt and pepper

Cook for about 5-6mins

Sprinkle flour over vegetables

Stir to coat and cook for 2mins

Stir in broth and cream and mix until smooth

Bring soup to a simmer and cook for 5-6mins, until lightly thickened

Turn heat off and stir in herbs and frozen vegetables

Season with salt and pepper

To prepare pot pies:

Cut a 1/2 inch strip of puff pastry dough

Dampen edges of 3-4 large ramekins with water and curl pastry strips around the top of the pots

Fill each pot with the vegetable filling

Cut circles bigger then the top of the pot pie for a lid

Dampen the tops of the pastry strips and top each pie sealing the edges with a fork

Add slits in the top of each pie to vent

Cook the pot pies for about 20mins, until tops are golden brown and puffed

Cool for a few minutes before serving