So… I kind of signed up for a marathon this week.

And by “kind of,” I mean that they have my money and I have a link to a training program. I guess that’s mostly fair.

That program is exactly as long as as I have until “my” marathon. And is supposed to be exactly as long as it takes a normal person to learn how to run 26.2 miles. Only I’m not really normal. But I did run a mile and a half the night before letting my friend talk me into it (but it’s Disney!).

I’m such a sucker. And a newly-crowned Disney addict. (And potentially on my way to divorce court after I tell Jason what I’ve done.)

But it gets me back to The Happiest Place on Earth where I will perform what could be The Most Miserable Activity on Earth for a chance at The Greatest Fitness Accomplishment on Earth.

And there’s no better time to start training for a marathon than in Houston in June.

What does all this have to do with that queso-doused sandwich up there? Nothing. I have few rules. Most of them involve how to not make a margarita or leaving lights on when you leave a room (I am now officially my mother). But rules that don’t end with a stay in the pokey are just begging to be broken.

And that’s really why my favorite cheesesteak is made with chicken and not beef. Only now, it comes topped with a generous scoop of queso (not the Wiz) and pico de gallo. And nobody will put me in Dinner Jail when I throw in grilled jalapenos like they used to serve at Texadelphia on Memorial (RIP).

To make that beauty, you need to do three things:
1. Make this chicken cheesesteak sandwich, only forget the cheese and mustard blend.
2. Have leftover queso from the night before.
3. Have a garden that turns out more tomatoes and peppers than you know what to do with… and then make pico de gallo with that.

And just like that, dinner for the next 2 nights is done.

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