Have you ever wondered what 22.4km looks or feels like? Let me explain it to you…
In Montreal, 22.4km is the distance between the corner of Sherbrooke and St-Laurent - where on a Saturday night you will see girls with mind blowing short skirts and boys with outrageously pointy shoes - and Bout-de-l’Île, which is literally the eastern tip of the island of Montreal. Cool people don’t hang out there.
In Istanbul, you’ll have to drive (no fool would walk it, let alone run it), 22.4km to get from Emirgan to Rumeli Feneri.
In Brussels… well, I should really say Belgium, 22.4km is just shy of the distance between Brussels and Leuven. Two separate cities.
If you wanted to avoid paying the taxi ride between Hyde Park and Heathrow Airport in London, you would have to trot about 22.4km to catch the next flight.
I think you get the point.
For me, 22.4km is the longest distance I have ever run. Unfortunately, it will keep its privileged status only until next Saturday, when 25km will take over the gold position.
what I do on Saturday mornings… I go for leisurely jogs.
Spaghetti with Fresh Tomatoes and Zucchini
Food to Live By: The Earthbound Farm Organic Cookbook is the first cookbook I purchased when I moved to Montreal three years ago. The move was a turning point in my life as, in addition to many other things, it was also the first time I was going to live completely on my own. No family, no roommate… just me and the three square foot kitchen. So I had to take things in my own hands and cook for my own survival. This spaghetti recipe is one of my personal favourites. It’s so easy to prepare yet looks so beautiful and tastes so fresh that you can easily fool crowds about how much you laboured over it.
2 ripe medium-sized tomatoes, grated
1½ cups cherry tomatoes, cut in half
½ bunch Italian parsley, chopped
Handful of fresh basil, chopped
4 tablespoons extra-virgin olive oil
Pinch of salt
Pinch of red pepper flakes
Freshly ground black pepper (to taste)
1 pack of dried spaghetti (about 500gr/1 pound)
1 garlic clove, minced
2 medium-size zucchini, cut into ¼-inch cubes
Place the tomatoes, parsley, basil, olive oil, salt, red pepper flakes and ground black pepper in a medium bowl and let it sit at room temperature until all the flavours mix and develop, at least 30 minutes.
Bring a large pot of salted water to a boil and cook your spaghetti until al dante. While the pasta is cooking, heat some olive oil on a large pan and add the minced garlic. After one minute, add the zucchini and cook for about 5 minutes, until the zucchini have sweated but still have a bite.
Drain the spaghetti and transfer to a large serving bowl. Add the zucchini and the tomato mixture and toss to combine.
Easy does it!