Hi! Did you make it through your first day back alright?

I was suffering from RLS (restless leg syndrome) alllll day. I think it stemmed from having three, glorious days of wandering where/when I wanted vs being chained to a desk again!

I don’t think I ever told you guys, but several months ago a couple co-workers and I decided to switch our desks from sit down height to mid-chest height, with tall chairs, so we could stand when we wanted to during the day. Changed my life!

I used to get so sick of sitting down all day, that I’d stand up and hunch over my computer to do my work, just so I could get my butt out of the chair. Now I can stand whenever I like and don’t feel like such a lump at the end of the day. You should ask your employer if you can do the same – it’s worth a try!

In other news, tonight’s dinner was inspired by the Food Network show Diners, Drive-Ins & Dives. It’s true. That shockingly tall/white hair is simply irresistible.

While Ben refuses to watch because it makes him too hungry, I will happily tune in to drool over the greasy concoctions so often featured on the show. I’m particularly glad I did last week because the episode I watched gave me the inspiration to make this EPIC Steak, Goat Cheese & Caramelized Onion Panini for dinner!

This sandwich is ALL about the ingredients. First I started with a loaf of fresh, Country Italian bread from a local bakery in town, South Union Bakery.

Several restaurants use South Union bread in their dishes, and it’s easy to see why. Fresh, chewy and fantastic – this loaf was honestly one of the best loaves of white bread I’ve ever had the pleasure of eating! FYI – it’s particularly phenomenal slathered with almond butter…mmmm…almond butter.

Anyways, I started with a slice of the country Italian bread,

then layered on some grilled flank steak. Some people may turn their noses up at flank steak, but it’s one of my favorite cuts. Left to soak up the BEST marinade overnight, I grilled this for a couple minutes on each side, on high heat, before slicing as thinly as possible.

Next comes the goat cheese!

Some garlic chive chevre that I picked up at the Farmer’s Market this weekend. Five seconds after I took this picture, there may or may not have been an IGE finger-shaped swipe on top.

On we go!

Then, the piece de resistance – caramelized onions!

They were SO good the first time I made them, I knew I had to find a way to use them again soon. This sandwich gave me the perfect excuse!

On goes the second slice of bread, dotted with some extra virgin olive oil,

and onto the Griddler we go!

Seriously.

 Seriously.

Seriously! No additional paninis need apply. Position FILLED!

Crusty bread, salty steak, creamy chevre and those ONIONS. Dear Lord, THOSE SWEET ONIONS!!!

When a sandwich upstages fresh, Iowa sweet corn, you know you’ve got a winner on your hands.

See? Watching tv IS good for something!

Dessert tonight will also be epic – a Peanut Butter Fudge Chip ice cream sandwich from Blue Bunny. Life altering. Run, don’t walk, and pick some of these up!

In other news, I went for a terrific run this afternoon after work! This weekend I decided I need to work on not “phoning in” my runs – ie stop looking at the birds and really get after it!

I went for a 3 miler on Saturday where I averaged 8 min 10 sec miles – maybe the fastest I’ve ever gone? Today was 4 miles at an average of 8 min 30 sec miles. I promise, I am no more able bodied than you, I just really pushed myself to the max. And I was fine!

There was sweat literally cascading off of my chin (hot!) but honestly, I was totally fine at the end. Like I always say, running is 90% mental!

Well, I’ve got a ton of stuff to do tonight, including returning emails and phone calls to a billion people. No, I’m not that that important, I just have a procrastination problem!

I’m off - have a good night!