It was such a fun weekend in Madison! Here were the highlights:
– Music by Pat McCurdy
– Memorial Union at night
– Wine and Pumpkin Beer
– People watching (particularly ridiculous undergrads and old people who think they are still undergrads)
– Crazy cab drivers
– Lake Kegonsa State Park to let the pups swim
– Walking around downtown Madison
– Going ONTO the field at Camp Randall – makes me want to go to a Badgers game!
– Movie: How to Lose a Guy in 10 Days
– Shopping at West Towne Mall
– Milkshakes from Dlux
– Monona Terrace
And the weather was perfect! Cool in the morning, warm during the day and cool at night! Just the weekend I needed.
In terms of cycling, I rode 108 indoor miles last week and a big fat 0 outdoor miles! Ha! As of Week 12, the plan was to have ridden 1,092 miles, and I have gone 1,019.11 miles. Door County is 13 days away!
Apparently, a recent study found that people who exercised with vertical movement (e.g., skipping rope) reported feeling less hungry than those who rode a bike or did nothing. That doesn’t look good for someone training for a Century Ride…
Quote of the Day:
“Being happy doesn’t mean that everything is perfect. It means that you’ve decided to look beyond the imperfections.” – Unknown
Here is yet another peach recipe that I made to use more of those CSA peaches! It seemed to be a hit at my office! It wasn’t my absolute fav recipe–I think it needed more flour/oats to bind it a little better or it needed to bake a bit longer.
Brown Butter Peach Crumble Bars
– 1 1/2 cup old-fashioned oats
– 3/4 cup whole wheat pastry flour [or all-purpose]
– 3/4 cup brown sugar
– 1/4 teaspoon salt
– 1 teaspoon cinnamon
– 1 teaspoon vanilla extract
– 1/2 cup butter
– 4 ripe, medium peaches, chopped (about 2 cups peaches)
– Preheat oven to 350*.
– In a large bowl, combine flour, sugar, oats, cinnamon and salt and mix until combined. Set aside.
– Heat a small saucepan over medium heat. Add the butter and stir continuously until it melts. It may bubble a little. As soon as you see small brown specks in the butter, remove it from the heat. Add the butter, along with the vanilla, to the oat mixture. Stir until moistened. This may take a minute or two! Fold in the peaches.
– Butter and flour an 8×8 baking pan. Press batter into the pan. Bake for 25-30 minutes (the juicer your peaches are the longer you have to bake). Let cool completely. Cut and serve. Can be kept in the fridge or at room temperature in a sealed container.