“Do you sometimes get the feeling that your non-running friends just don’t always fully understand you? Maybe they ask you questions about running and you don’t even know how to respond. For example, don’t you just hate when they offer their deepest regrets when they hear that you didn’t win the race this past weekend?
Check out this list of 11 more humorous things non-runners say to runners.
1) You’re running another marathon? How long is this one going to be?
2) Where do you run to?
3) Did you win?
4) You ran how many miles? Oh, I get tired just driving that far.
5) You are going to hurt your knees.
6) Running is boring. Wouldn’t you rather do something more fun?
7) Why do you run if you don’t win?
8) You ran in this weather?
9) Runner: I dropped 5 seconds in my race yesterday!
Non-runner: I’m sorry.
10) Man those 3-mile marathons take a lot out of me.
11) You only ran a half marathon?
Have your non-runner friends ever said anything along these lines? Comment below and share some of the humorous things your friends and family have said to you.”
Tonight’s “Manna” is Salmon with Mango Salsa. Hubs and I tend to like to cook more complex meals on a weekend, or meals that require fresh food. So we implemented “Salmon Sundays” (I like themes…) over a year ago. It’s our way to start off the next week on a healthy note with our favorite fish to cook, and we know the cats love to eat the little leftover scraps.
Stuffed Salmon with Mango Salsa Recipe
I’m not entirely sure where we got this whole idea to stuff the fish the way we do so I cannot quote the recipe but at this point we have really made it our own anyway!
Here’s our recipe…
Ingredients: (This is the amount we usually cook with… feel free to go lighter or heavier)
1 1/4 lb of Atlantic Salmon filet with skin on
Handful of Cilantro – chopped
6 Scallions – chopped
1 Serrano Pepper – chopped and seeds removed (we like a lil heat… but this is obviously up to you, some days we use jalapeño or habanero (for color)).
1 ripe Mango, peeled and cubed (this is for a salsa)
Juice of half of a Lime (i recommend rolling the lime with gentle pressure on your counter to make it easier to juice, you get the most out of your lime this way)
Olive Oil for the stuffing
Salt & Pepper to taste
Let’s start with the Salsa… in a bowl combine the Mango, Pepper, Lime juice, half of the Scallion and half of the Cilantro, salt and pepper. I usually throw this in the fridge while I work on the rest of the meal to lock in the flavor
In another bowl combine the rest of the Scallion and Cilantro mixed with approx. 1 tbsp (maybe) of olive oil.
Cilantro & Scallion Stuffing
Take the Salmon and with the skin side up cut slits about 2 inches long and stuff with the scallion/cilantro mix (see picture below).
Example of 2inch cuts
Cuts with Stuffing
I always put the extra on the top side of the salmon with S&P and a lil EVOO
Once you’ve stuffed the Salmon, I throw on the oven at 350 cover in tin foil and bake until done.