I have said numerous times that I don’t do trail running. I’m not coordinated enough.
But that doesn’t mean you all aren’t trail runners! I thought these were fun! They were in Competitor magazine.
10 Commandments of a Trail Runner
I. Honor thy big splashes, for trail runners do not tiptoe around mud puddles.
II. Thou shalt not blast loud music in thy earbuds, lest thou be cursed out by the person trying to pass.
III. Thou shalt not curse the rock that tripped you, for it was there first. Pick up your feet.
IV. Thou shalt always carry toilet paper, for Charmin never ends in an awkward conversation with your doctor.
V. Thou shalt watch out for snakes and mountain lions, for this ain’t Central Park. Head on a swivel, city slicker.
VI. Thou shalt not declare, “This is the last hill,” for that is a lie. There is always one more hill around the bend.
VII. Remember thy bar wrapper, and pack it out. Nobody likes a Littering Leslie.
VIII. Thou shalt rub some dirt on it. The Endurance Gods do not care that you skinned your knee–scars are a badge of honor.
IX. Thou shalt check thy ego, or tree roots and steep hills will be happy to do it for you.
X. Thou shalt keep a minimum of six cold beers in thy car, for trail runners are a friendly bunch and craft beers taste better in trailhead parking lots.
So last weekend Callie celebrated her FOURTH birthday! Such a big girl! I made her Pineapple Upside-Down Cake (recipe to follow) which of course she devoured. We went for a run (she is quite the runner!). AND she is officially a disc dog!
First, running. Callie needs to get in shape like Mom does so we have gone on a handful of runs since I have moved to NC. She barks like crazy for the first tenth of a mile or so. She just loves it! And tonight Envy went on her first run ever with Mom! A 1/2 mile! She did great!
Second, disc dog. Yep! I took her to a disc dog competition in Cary. She had an absolute blast! However, Mom can’t throw worth a lick. Well, after warming up, I was throwing decent. But then the announcer kept announcing “Kaley”. How was I supposed to know that was “Callie”?? So I had to run to the announcer and ask if it was really Callie’s turn to compete. When they checked the last name and told me that it was, I told them they had pronounced her name wrong so I had to run and go get her. I raced back to our tent, grabbed Callie and raced back to the start. Needless to say, I was a little flustered and threw the first 3 discs straight into the ground. However, Callie ended up with 2.5 points so she is officially a disc dog! Mom will do better next time.
Quote of the Day:
“Don’t complain; Just work harder.” -Randy Pausch
And here is the recipe for the Pineapple Upside-Down Cake. It was tasty!
Pineapple Upside-Down Cake
2 tbsp butter, melted and cooled
1 cup brown sugar
1/4 tsp salt
8 large pineapple rings
1 cup all purpose flour
1 tsp baking powder
1/2 tsp salt
2 large eggs, room temperature
1 cup sugar
1/4 cup butter, room temperature
1/4 cup pineapple juice
1/4 cup milk
1/2 tsp vanilla extract
Preheat oven to 350*. Lightly grease a 9-inch round cake pan and line the bottom with parchment paper.
Prepare the topping: In a small bowl, stir together melted butter, brown sugar and salt. Pour into prepared pan and press into an even layer.
Arrange pineapple rings on top of the sugar, placing 6 rings around the edge of the pan and 1 ring in the center. Cut up the remaining ring into smaller pieces and use it to fill in any gaps in the pineapples. Set aside.
Prepare the cake: In a medium bowl, whisk together flour, baking powder and salt.
In a large bowl, or the bowl of an electric mixer fitted with a whisk attachment, beat eggs until frothy. Add sugar and beat at high speed until mixture has tripled in volume. At low speed, whisk in flour mixture until completely combined.
In a small saucepan, combine butter, pineapple juice and milk. Cook over medium heat just until butter has melted. Remove from heat and whisk in vanilla extract. With the mixer on low speed, stream butter mixture in to the rest of the cake batter. When batter has come together completely, pour into prepared pan on top of the pineapple layer.
Bake for 45-50 minutes, or until the cake springs back when lightly pressed and a toothpick inserted into the center of the cake comes out clean.
Allow cake to cool in the pan for 20 minutes, then run a knife around the edge of the pan and invert onto a large serving dish or cake plate.
Serve slightly warm or at room temperature.
Courtesy of Baking Bites