Ten weeks from today I leave for San Diego for the Rock ‘n’ Roll San Diego Marathon with TNT!
I can’t tell you how excited I am! A and I bought tickets last week and are planning on spending a couple extra days in the city to do some sightseeing (Post-race, of course! I gotta keep my legs fresh until the marathon is over!) and to see Envy’s brother Java who lives about 45 minutes outside of the city and pretty much on the beach! It is going to be an AWESOME trip!
We got the hotel details from the TNT organizers, and I got us both tickets to the Inspiration Dinner (I don’t think I told you about this, A, but I got you one!). It’s going to be great.
And this YouTube video with highlights from last year’s race got me even more excited after watching it!
I got my official TNT training shirt in the mail a couple weeks ago:
This week we also had to recommit to the race–basically, we signed a form saying that if we didn’t raise the required amount that we would pay the portion that was left. HOWEVER, because I had already surpassed my goal by re-commitment, I will be sent a TNT hoodie! Sweet! (BTW, if you still want to donate, PLEASE do!! The money goes to a WONDERFUL cause!! Just click here!)
So, all in all, I’m so extremely pumped about this race!!
Now–the bloody toe. Yesterday I ran my 12-miler. To be honest, it went pretty well. It could have been a few degrees warmer, but the wind wasn’t bad. I chose a route with quite a few hills (I have an Observatory Hill workout planned for next Tuesday–don’t you worry–these hills will be under control!). I ran 7 miles on my own and then met up with Fleet Feet’s pub run at Capital Brewery and ran the last 5 miles with the group (including A!).
Around Mile 10.5 I told A that I felt like I had a blister but that was the end of the convo. We finished the run. We went to Novanta for pizza afterward (yum!). I went to take a shower and there was blood on my sock. That’s always fun. But it wasn’t a blister, my toenail on my third toe had cut into my second toe. (If that made sense at all to you!) So, even shorter nails it is! But the long run for the week is done! That’s always a good feeling. I will say that my 5-miler this morning was a little rough–my legs felt heavy. But tomorrow is a rest day, so I should have plenty of time to recover!
Running Tip: If you can walk a hill faster than running it, walk.
Food for Thought: Quell muscle pain with ginger. Blend this spice into your post-workout shake. It contains gingerol, a natural anti-inflammatory that research finds may reduce next-day muscle pain.
Quote of the Day:
“If I can live my life and someone else admires something I’ve done, that’s great. But don’t thank me, just get out there and help someone else or set a goal yourself.” -Meredith Dolhare
Because we are coming up on the weekend, this is a perfect weekend brunch dish to make! It takes a little bit longer in terms of soaking and baking and cooling but it is 100% worth it.
Cinnamon Roll Bread Pudding Casserole
– 6 to 7 cups cubed cinnamon rolls (homemade or store-bought), about 6 cinnamon rolls, left out overnight to stale
– 5 eggs yolks
– 1 cup light brown sugar
– 2 cups heavy cream
– 2/3 cup whole milk
– 2 teaspoons vanilla extract
– 1 teaspoon ground cinnamon, divided
– pinch of salt
– 2 tablespoons granulated sugar
– 4 tablespoons unsalted butter, cubed and chilled
– 1/2 cup powdered sugar
– 4 teaspoons heavy cream
– 1/2 teaspoon vanilla
1. Make the Bread Pudding: Pre-heat oven to 300*. Butter a 2-quart baking dish; set aside.
2. In a large bowl, whisk the egg yolks, brown sugar, cream, milk, vanilla extract, ¾ teaspoon cinnamon and salt. Toss in the stale cinnamon roll cubes until evenly coated. Let the mixture sit until the bread begins to absorb custard, about 30 minutes, tossing occasionally.
3. Pour the bread mixture into the prepared baking dish. Cover the dish with foil, and bake for 45 minutes.
4. Meanwhile, mix the granulated sugar and remaining ¼ teaspoon cinnamon in a small bowl. Using your fingers, pinch the butter into the sugar mixture until the crumbs are the size of small peas. Remove the foil from pudding, sprinkle with the butter mixture, and bake, uncovered, until the custard is set, 20 to 25 minutes. Increase the oven temperature to 450 degrees F and bake until the top of the pudding forms a golden crust, about 2 minutes. Let the pudding cool on a wire rack for 30 minutes (or up to 2 hours).
5. Make the Icing: Whisk together the powdered sugar, heavy cream and vanilla until smooth. If necessary, add a teaspoon of powdered sugar or heavy cream at a time to achieve a drizzling consistency. Using a spoon, drizzle the icing over the cinnamon roll bread pudding. Serve immediately. Leftovers should be stored, covered, in the refrigerator, for up to 3 days.
Courtesy of Brown-Eyed Baker