And I don’t mean the whiskey.
Jack Daniels is a man who has had a bigger influence on training-for-running than almost anyone.
He wrote a book in 1998 called Daniels’ Running Formula which discussed appropriate training paces for runners of all abilities. Do you want to know his philosophy? “Do the minimum amount of work for the maximum payoff.” I like that philosophy.
After earning two Olympic medals as a member of the men’s U.S. modern pentathlon team, Daniels decided to make exercise physiology his career.
Apparently Daniels was the only one who knew anything about the physiology of altitude exercise which was crucial for the 1968 Olympics held in Mexico City–7,350 feet above sea level. He helped American runners do well in the Olympics because of his knowledge.
In the 1980s Daniels coached and taught at SUNY Cortland which is super close to where my parents grew up! He taught there for 17 years and his athletes won 130 Division III All-American awards. He really loved working with college kids. He is a coaching legend.
So, today is the 2nd anniversary of the 2013 Boston Marathon. That race and what happened will forever be ingrained in me. I remember it like it happened yesterday. My heart goes out to each and every runner and spectator that witnessed what happened and especially to those who lost loved ones. We will always remember. #BostonStrong
Did I ever show you the running shirt I bought? OMG. I love it. And it is soo true. I absolutely HATE when spectators tell you that you are almost there and you aren’t.
And some random pictures I have of Miss Envy 🙂
Food for Thought: Bananas. They give you energy and are just as effective as sports drinks at keeping your electrolytes balanced.
Quote of the Day:
“Motivation is what gets you started. Habit is what keeps you going.” -Jim Ryun
I LOVE LOVE LOVE crumb topping on muffins. Soooo tasty. I could eat muffin tops all day long! Well, maybe not all day. Because I don’t want a muffin top. But you catch my drift.
Coffee Cake Muffins
1/2 cup + 2 tbsp butter, room temperature
1 cup brown sugar
1 tbsp ground cinnamon
1/2 tsp salt
1/2 tsp vanilla extract
2 1/4 cups all purpose flour
2 1/2 cups all purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 cup butter, room temperature
1 cup sugar
3 large eggs
2 tsp vanilla extract
1 1/4 cups buttermilk
Preheat oven to 350F. Line 24 muffin cups with paper liners.
Prepare the streusel first. In a large bowl, cream together butter and brown sugar until light. Beat in ground cinnamon, salt and vanilla. Working at a low speed, blend on the flour slowly until it all has been incorporated. Mixture should look sandy and coarse.
Prepare the cake batter. In a medium bowl, whisk together flour, baking soda, baking powder and salt.
In a large bowl, cream together butter and sugar until light. Beat in eggs one at a time, followed by vanilla extract. Working in two or three additions, alternate mixing in some of the flour mixture and some of the buttermilk, ending with an addition of the flour. Mix only until everything is just combined and no streaks of dry ingredients remain.
Fill each of the muffin cups a bit less than half way up. Top each with a small handful of streusel. Divide remaining batter evenly over the muffin cups. Top each with a generous handful of streusel. If you squeeze the streusel tightly in your hand before placing it on the muffins, it will form nice clumps. Be sure to use all the streusel.
Bake for 17-20 minutes, or until a toothpick inserted into the center comes out clean and the streusel is lightly browned.
Carefully remove from muffin tin and cool completely on a wire rack.
Courtesy of Baking Bites