I am a fast walker. Not always, but I generally see walking as mostly a method for getting me to where I want, or need, to be. So the faster the walk, the sooner I can be there. Yes, I know you should look around….enjoy the scenery…etc, but I can both do that at a faster speed, and do that when I am choosing to walk for enjoyment (hiking, etc…). Other than when my hip was replaced last year, I have never had health keep me from walking fast (even when I broke my ankle, I flew on my crutches).
For a majority of my career, I worked in a downtown environment. Like many, I parked at a garage a number of blocks away and would walk to my office building. Over time, you find a number of your co-workers park at the same place and often find yourself arriving to the garage at the same time. One co-worker, let’s call him Jim, parked where I did, and generally arrived at a similar time to the garage as I did. Jim was not a fast walker. Jim was not a normal paced walker. Jim, ambled. Slowly. The three block walk took me five minutes. I think it took Jim fifteen.
If I arrived ahead of Jim, no problem. I zoomed into work. If I pulled into a parking spot when he did, I could also get out of my car and moving faster. The problem came if he was walking (ambling) and I came up behind him at high-speed. Do I slow to his pace and converse? I couldn’t. When I am heading to work, I’m on a mission to get there. Do I blow by him at high-speed, leaving him to eat my dust? Whether I acknowledge him or not in the blow by, it still seemed rude. My solution? I would walk a longer route. I still could keep my pace, beat him and he was none the wiser.
Take a look at this study about how fast we walk measures the “pace of life“.
Grilled Basil-Marinated Chicken
This excellent chicken has both Jim’s style (slow marinating) and mine (fast cooking).
This is an easy, but tasty dish.
Marinating.
Off the grill.
Delicious!
Grilled Basil-Marinated Chicken
prep 15 mins ∙ cook 15 min ∙ makes 4 servings ∙ difficulty Easy ∙ source Eating Stella Style
INGREDIENTS
- 1 tablespoon olive oil
- 1 tablespoon red wine vinegar
- 1 tablespoon chopped basil leaves, plus 4 sprigs for garnish
- 1 tablespoon finely chopped red onion
- 2 teaspoons kosher salt
- 1 teaspoon whole black peppercorns
- 1 clove garlic, chopped
- 4 boneless, skinless chicken breast halves (about 2 pounds)
DIRECTIONS
Whisk together the oil, vinegar, basil, onion, salt, peppercorns, and garlic in a bowl. Transfer the marinade to a gallon-sized sealable plastic bag with the chicken and shake to combine. Refrigerate for at least 3 hours and up to 12 hours.
When ready to cook, build a charcoal fire or preheat gas grill.
Remove chicken from the marinade. Grill the chicken, turning once, until browned and just cooked through, about 4 minutes per side. Transfer the chicken to a platter and garnish with the basil sprigs.
Rantings of an Amateur Chef 
hmm, yummy wat a delicious meal. I cant wait to cook it
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Never look at a new blog that might have pretty food pictures ( and not too complicated recipes!) on it when you are hungry! I won’t be content with tuna now! Aagghh!
Truthfully, great blog! And I am a fellow fast walker – got it from my Dad – had to – had to keep up with him when I was little!
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