SIGH.  FOR THE FIRST TIME IN MANY MONTHS I have skipped my Wednesday evening run with PR Fitness. A heavy workload was one reason, but my left knee is a bit sore as well, and it was probably wise to give it some extra rest. I’ll switch to my new shoes for Saturday morning and see if that helps. It’s tough giving up my last pair of Saucony Trigon 5 Rides; I still wear the first pair to work, they’re so comfortable. But my new Mizuno Elixirs have also felt really good so far.

On a more positive note, here’s a recipe for savory pancakes I came up with earlier this week. Forgive me for not specifying everything; I’m going to use the excuse that master chefs prefer ratios to amounts and often create by feel, and not that I was too lazy to measure.

To feed about 3-4 adults or one teenager, combine 3 large eggs with roughly equal portions of low-fat milk and brown rice flour (I used about 3/4 cups each, but use more or less depending on how thick you like your batter). Add fine-chopped onions, red peppers, redskin potatoes, and some chopped raw baby spinach for great color and nutrients. Grate in some real Parmigiano Reggiano cheese (not the crap that comes in the green can). Add an optional dollop of olive oil for extra richness. Season with salt and pepper, or Mrs. Dash, and mix well.

Ladle onto a hot griddle or frying pan, using a little cooking spray, and cook just like regular pancakes. Serve with low-fat sour cream, or even better, a full-flavored chunky applesauce like Zingerman’s. Accompany with fresh fruit or a leafy green salad.