Armenian Rice Pilaf, Yoga, Miles

Tonight I'm going to my second yoga class of the week. I took a yoga class like 5 years ago in college, and enjoyed it, but after the class on Tuesday, I really felt like a new person. Perhaps it's because I'm the world's worst stretcher, or maybe I just needed a mental and physical break, but I felt like my body was telling me, "please do this more often, Laura." So, I'm gonna go ahead and listen to myself.

I wore my REALLY worn out Brooks Ghost shoes last night to do my 9 mile run and I came back with new pains that I usually don't feel when I run so slow. I'm getting a new pair of shoes for Christmas, so I was just trying to get the last wear out of a few of my older pairs of shoes. Runner's World has given rave reviews to the new Brooks Ghost 2 shoes, and those are really tempting to me, but I think I'm just going go with my Mizuno Waverider 12's again.

On to the recipe...

I'm a quarter Armenian and really, the only thing I have to show for it, is olive skin and knowing how to cook some dang good food. I thought I'd share a good Armenian Rice Pilaf recipe that my husband loves because everyone can use another way to cook rice.

Armenian Rice Pilaf

-2 T. butter
-1/2 cup vermicelli; broken in little pieces
-1 cup rice
-1 1/2 cups chicken broth

1. Heat butter in saucepan until frothy.
2. Add vermicelli; saute until golden. (Watch this carefully or it will burn.)
3. Add rice, stir.
4. Add chicken broth, stir to mix.
5. Bring to boil.
5. Lower hear and cover and cook for 18 minutes on simmer.