Good evening, friends! Is anyone else still recovering from Marathon Monday? And no, I'm not referring to those who should actually be recovering. I'm talking about us by-standers/cheerleaders... woof. AM workouts have been no joke for the last two days.

Moving on, it's Earth Day! Even if you missed out on giving back to Mother Nature today, it's not too late to do something for our planet. I'm excited because my little spinach and kale seedlings started to sprout this week. If you're interested in growing a little herb garden this year... check out these past posts (here, here, and here) about my "City Gardens". There's nothing better (and easier/cheaper) than fresh herbs from the garden!

Next, random but, any local people signed up for some 6k-9k races in the nearish future? I have the running bug (like I do every Spring), however, this year I'm not running the Run to Remember Half Marathon like I usually do so I'm itching to run another fun race. I'd love to run Falmouth but, that's not until August. Please share!

Tonight, I made grilled chicken thighs with roasted asparagus and spiralized sweet potato 'chips'. The real star of the meal, however, was the sauce. The other day I mentioned that I made a spicy mayo to go with fish tacos. I made the same sauce tonight except I reduced the mayo portion and increased the sriracha/dijon portion. It was a very nice compliment to the chicken thighs that were marinated in turmeric, coriander, and paprika.

Sweets: Tossed in evoo, garlic powder, salt, and rosemary and baked at 410 for 15
Asparagus: Tossed in evoo, salt, crushed red pepper and baked at 410 for 10
Thighs: Marinated quickly in tbs paprika and turmeric and 1/2 tbs for coriander and grilled on cast iron pan (covered and uncovered) until cooked through.
Sauce: Tbs organic mayo, 1.5 Tbs sriracha, Tbs Dijon - mix and adjust as needed