Three Baths for Envy (Recipe: Carrot Cake Cupcakes)

So, my bestie Sam visited me from Houston this weekend! (And to visit A and the girls.) It was so wonderful to see her. We had the best time. But I don’t think she was ready for our excitement Friday night.

A and I picked up Sam from the airport around 11pm (first of all, we were “late” because her flight got in early and I wasn’t counting on it landing 25 minutes early!). We drove home and we decided to let the girls out the front door to say hi. (I think I have mentioned before that Callie has ‘excited pee’, and since she hadn’t seen Sam since we were in Blacksburg I thought she might be a bit excited to see her.)

Well, the girls ran out to greet all of us, and then Callie headed straight for some of the long grasses in our front yard (not long grass because we haven’t mowed, but the long grass landscapers put in that I am not a huge fan of) and proceeded to roll. I called her to me, and she came right away (wagging butt and all). But then Envy, seeing where her sister had been, headed for the same spot. She did NOT come when I called her, but continued to roll until I was able to get to her.

As soon as we let them in the house, Sam very nicely said that the girls smelled. Bad.

Yup. They surely did.

So, after giving Sam the tour of the house, I took Callie upstairs for a bath. She was a rock star. She just stands there and lets me soap her up and rinse her down. No issues. Smell gone. (Also dirty bathtub as the girls haven’t been to the groomer since June…)

Envy was next. She is also docile but she kept turning her head away from me. I scrubbed as best as I could and rinsed. After she was toweled off, Sam said, “She still smells.” Yep. Her neck.

I washed her again. focusing on the back of her neck this time. She kept turning her head away from me. I rinsed and toweled her dry. She STILL smelled.

I put her in the bath for the third time. No wonder she was turning away from me…when she turned her head in that direction she was hiding just a little bit of the cat or raccoon poop (or whatever it was). Sneaky pup. I washed her good that time. Smell free!

And that was how poor Sam’s trip started in Raleigh.

But I hope we made up for it the rest of the weekend!

We slept in on Saturday and took her to brunch at Beasley’s Chicken + Honey in downtown Raleigh.

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SparkCon was going on where there was a sidewalk chalking contest and lots of local vendors selling their wares that we meandered around for awhile.

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We took her to Moore Square to show her the giant acorn.

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And then found her some pennants (Duke, NC State, Chapel Hill) for her classroom. (Sam is an elementary school teacher and she puts pennants on her wall from different schools she has been to–her kids love it!)

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Sunday we got in a run around Shelley Lake.

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A had breakfast waiting for us upon our return and then Sam and I went into Durham to see a fellow Chi O sister who happened to be in Durham that weekend.

Then we were lazy the rest of the afternoon. Sam and Callie got some good snuggle time in, though.

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It was so wonderful to see her. A and I are going to try to get down to Houston for a visit in February or March!

1 year ago: The Expanding American Waistline & Xtreme Eating 2014 (Recipe: Apple and Pecan Stuffed Sweet Potatoes)

2 years ago: A 5K with the Bestie on my DE Trip! (Recipe: Pumpkin Scones with Spiced Glaze)

Quote of the Day:

“Man needs difficulties; they are necessary for health.” – Carl Jung

So, I am kind of the birthday treat provider. If it is your birthday, I try to provide some sort of birthday treat. It doesn’t always work out, but I do the best that I can. Well, T had her birthday a couple of weeks ago and she loves carrot cake, so I made these Carrot Cake Cupcakes. They weren’t my best, but they were airy and had good flavor to them.

Carrot Cake Cupcake

Carrot Cake Cupcakes

Ingredients

  • 2 1/2 cups granulated sugar
  • 1 cup canola oil
  • 4 eggs
  • 1 teaspoon vanilla
  • 5 tablespoons hot water
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 1/2 teaspoon allspice
  • 1/4 teaspoon ground cloves
  • 2 3/4 cups flour
  • 1 1/2 cups grated carrots
  • 1 cup chopped pecans
  • 1 (8 oz.) can crushed pineapple, undrained

Directions

  1. Preheat oven to 350 degrees. Line 24 muffin cups with paper liners.
  2. In a large bowl, combine sugar, oil, eggs, vanilla and water. Beat until well mixed.
  3. Stir in baking soda, powder, salt and spices.
  4. Add flour and mix well.
  5. Stir in carrots, pecans, and crushed pineapple.
  6. Fill prepared muffin cups 2/3 full with batter. Bake for 23-25 minutes or until a toothpick inserted in the center comes out clean. Cool completely.
  7. Meanwhile, prepare the frosting. I made cream cheese frosting.
  8. Once the cupcakes are completely cool, frost away!

Courtesy of Let’s Dish

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Posted in Callie!, Envy, Recipes | Leave a comment

Quick Book Review: Hot, Flat, and Crowded by Thomas Friedman (Recipe: Copycat Olive Garden Salad Dressing)

Hot, Flat, and Crowded by Thomas Friedman.

I just finished reading this book. I’m a little bit of a dork, I know. This book explains the crises of destabilizing climate change and rising competition for energy. Friedman calls for all of us to put aside our differences and act together to save the world for our children and future generations.

He uses recent events to explain the energy-climate area that we are currently in and what needs to change. He shows how 9/11, Hurricane Katrina, the car industry, and the Internet have combined to bring climate and energy issues to the forefront. Friedman talks about how we all say we are in a Green Revolution making green buildings and green cars, but he said we aren’t really in a Green Revolution until we stop giving it that title.

While some parts of the book were a little dry, I learned a lot and he made some very interesting points. For instance, he says while it may seem really hard now to make big “green” changes, none of America’s big changes have been easy–look at Civil Rights. That was really hard on America, but we endured and we are a better country for it. But in order to make progress, we have to act collectively and push for this green change as a nation.

Quote of the Day:

“You got this…you can shift your perception any time.” -Millie Mestril

I am on a salad kick this week so I made this copycat recipe for the Olive Garden salad dressing. It’s pretty good. Not quite as good as the actual Olive Garden salad dressing, but I’ll take it!

Copycat Olive Garden Salad Dressing

Ingredients

1/4 cup olive oil
2 tablespoons white wine vinegar
1 tablespoon lemon juice
3 tablespoons miracle whip
2 tablespoons grated parmesan cheese
1/4 teaspoon garlic salt
1/2 teaspoon dried Italian seasoning

Directions

– Food process all ingredients and add 1 to 2 tablespoons of water until smooth.

Posted in Book Review, Recipes | Leave a comment

Porta-Potties: Everything You’ve Ever Wanted to Know (Recipe: Parmesan Herb Baked Turbot)

We have all used one. Some of us more than others.

Runners use them a lot. And there is usually a long line.

How long, on average, does it take people to use a porta-potty?

  • 1:15 – 1:30 is the average time it takes runners to get in and out
  • 1:30 is the average time it takes men (nonrunners) to get in and out
  • 3:00 is the average time it takes women (nonrunners) to get in and out
  • 10:00 is the suppliers’ suggested max length of the queue to the potty, in minutes, or else the trees start getting watered

Another fun fact? If there is alcohol at an event, there is a 10% increase in toilets being needed.

So, what does that blue stuff in there consist of?

  • 5 gallons water
  • 7 ounces liquid deodorizer (designed to last 7 days)
  • 1 part fragrance (client’s choice: baby powder, mountain breeze, fresh mulberry, etc.)
  • 1 part biocide (to prevent bacteria)
  • 1 part surfactant, like soap (helps keep everything in solution)
  • Dashes of blue dye (masking agent; limits the view)

There you have it.

Want more numbers?

  • 6 ounces is the average deposit
  • 60 gallons is the capacity of the tank
  • 70% of a used portable toilet is made up of urine
  • 250 is the number of uses a porta-potty can handle before sanitary conditions start going south
  • 1,280 is the number of uses, based on the average deposit, that will fill a tank to the brim (you don’t want to be that last person!!)

How do events determine the user-to-potty ratio? Well, at a concert there is often one toilet per 60 people, according to the vice president of sales and marketing at Satellite Industries (a porta-potty manufacturer). However, at a race there is a toilet for every 10 people because races tend to have a lot of hydrated runners that create heavy traffic over a condensed time period. One study found that 80% of race participants use the bathroom in the hour before the start of the race. (Duh, I thought that was a no brainer!)

Lots of information about porta-potties that you probably never knew!

Food for Thought: Starting this summer, Nestle will roll out favorites like Butterfinger and Baby Ruth made without artificial flavors or colors. The orange Butterfinger center will come from annatto seeds instead of Red 40 and Yellow 5.

Last weekend, my college roommate and her now husband had a going away party that A and I went to! This girl stays insanely busy, so it was wonderful to catch up with her before they begin their next life adventure!

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1 year ago: Gotta Even Out the Legs #NYCMarathon #6weekstogo (Recipe: Strawberry Chicken Salad)

Quote of the Day:

“At some point, “winning” becomes more about the journey than the destination and you find yourself delighted over the smallest accomplishments.” –Eat to Perform blog

A couple weeks ago I made this Parmesan Herb Baked Turbot recipe and thought it was super tasty. Turbot by itself does not have much flavor, so the flavor is all in what you season it with! We will definitely be making this recipe again!

Parmesan Herb Baked Flounder

Parmesan Herb Baked Turbot

Ingredients

  • 4 (6 ounce) turbot (or flounder) fillets
  • 1/3 cup grated Parmesan cheese
  • 1/4 cup low-fat mayonnaise
  • 1/4 cup dry breadcrumbs
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Directions

– Preheat oven to 400*.

– Place fish on a foil-lined baking sheet coated with cooking spray.

– Combine the cheese and mayonnaise; spread evenly over fish.

– Combine breadcrumbs and remaining ingredients; sprinkle evenly over fish. Lightly coat fish with cooking spray.

– Bake at 400* for 10 minutes or until fish flakes easily when tested with a fork.

Courtesy of Cooking Light

Posted in Nutrition, Overall Health and News, Recipes | 2 Comments

Eat Your Leafy Greens + My Trip to Blacksburg! (Recipe: Chocolate Chip Cookie Crusted Peanut Butter Pie)

Apparently, eating your leafy greens can help you stay mentally sharp.

Leafy greens = spinach, kale, collards, etc.

A new study has shown that older people whose diets included just one or two servings of these vegetables per day had the cognitive ability of a person 11 years younger than those who consumed none of these veggies! That’s a heck of a difference!

A Rush University Medical Center research team tracked the diets of more than 950 adults from the Memory and Aging Project over a period of two to ten years (five years on average). The participants, whose age averaged 81, reported their daily dietary intake on a detailed 144-item questionnaire. The researchers calculated participants’ nutrient intake based on the dietary reports, and assessed their cognitive ability with a battery of 19 tests performed annually. They concluded that vitamin K, lutein, folate, and beta-carotene (all found in green leafy vegetables) were the nutrients linked to slower cognitive decline.

I ate my spinach salad for lunch today!

However, two weekends ago I did not have many leafy greens because I traveled up to Blacksburg for a girls’ weekend to watch the Virginia Tech vs. Furman football game! Friday night Jennie had a cookout that was delicious. I really need to get the recipe for her chip dip that she made! OMG yum. Saturday morning I got in a quick run around Cheryl’s neighborhood before we headed over to the tailgate! I love VT tailgates! They are always so much fun!

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And I had to cheer both teams at the game since it was my undergrad playing my grad school! BTW, Jennie got us flippin’ fantastic seats! 50 yard line, row U. I’m not even kidding.

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My first ever VT football game was when they played Furman in the fall of 2008! It was so much fun to be back for the game even though Furman lost horribly! The only other Furman fan in our area was sitting right in front of us. He was a 2011 grad (a former Furman basketball player). We high-fived whenever Furman had a good play (which wasn’t very frequently).

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After the game, Cheryl and I went to Macado’s for dinner. It is one of the places that I HAVE to go to when I am visiting. Although, we were good and didn’t order dessert.

The next morning, Cheryl, Michaela, and I took the pups on a hike to Sharp Top Mountain. I have a list of hikes in Virginia that I want to do eventually (I hiked a lot when I was in grad school) and this one was on the list! It was a fairly short but steep hike (just over 3 miles round trip), and the view from the top was beautiful!! And the weather was perfect for a hike!

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Callie is my little mountain goat and likes to scare me by being really close to the edge! Envy doesn’t like to get quite as close which is fine by me! The girls had an absolute blast!

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Quote of the Day:

“It’s not in the dreaming, it’s in the doing.” –Mark Cuban

For the tailgate, I made this Chocolate Chip Cookie Crusted Peanut Butter Pie. Alise (one of the girls at our girls’ weekend) has been asking me to make a peanut butter pie for like every group event we have. But you know how much I love peanut butter (major sarcasm). But I finally decided to give this dish a whirl! It was a huge success! I can’t vouch for its tastiness, but everyone else seemed to enjoy it!

Chocolate Chip Cookie Crusted Peanut Butter Pie

Chocolate Chip Cookie Crusted Peanut Butter Pie

Ingredients

Chocolate Chip Cookie Crust:

  • 1 stick unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar packed
  • 1 large egg
  • 1/2 teaspoon pure vanilla extract
  • 1 1/4 cups all purpose flour
  • 3 tablespoons instant vanilla pudding mix
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 1/4 cups chocolate chips

Peanut Butter Pie Filling:

  • 1/2 cup creamy peanut butter
  • 8 ounces cream cheese, softened
  • 1/2 cup granulated sugar
  • 1/4 cup buttermilk

Directions

  1. Preheat oven to 350 degrees F. and lightly spray pie dish with cooking spray.
  2. Cream butter and sugars in large mixing bowl. Stir in egg and vanilla. Slowly add flour, pudding mix, baking soda and salt. Mix slightly then stir in chocolate chips until well combined. Transfer dough to pie dish and press up sides and bottom. Bake for 40-45 minutes until baked through. As soon as you remove from oven, press center gently with a spoon. Let cool completely.
  3. To prepare peanut butter pie filling stir together the peanut butter, sugar, cream cheese and buttermilk until well combined. Place in center of cookie crust, spreading evenly. Place cream and sugar into stand mixer with stiff peaks form. Sprinkle with additional chocolate chips. Refrigerate for 2 hours before serving.

Courtesy of Picky Palate

Posted in Nutrition, Overall Health and News, Recipes | Leave a comment

Menu Labeling Guidelines Released (Recipe: Chicken Spaghetti)

Back in July, FDA conceded that chain restaurants and other establishments needed more time to comply with the December 2015 menu labeling deadline and agreed to a one-year delay for businesses to post calorie disclosures. Chain establishments, such as bakeries, cafeterias, convenience stores, delis, bowling alleys, movie theatres, and grocery stores, must display calories and provide nutrition information under the menu labeling law by
December 2016.

On Sept. 11, FDA issued the 53-page draft guidance, A Labeling Guide for Restaurants and Retail Establishments Selling Away-From-Home Foods – Part II. 53 pages! This guidance is intended to help establishments implement the rule and better understand the
flexibility in the rule.

The Q&A draft document provides specific examples of covered establishments, and answers questions on determining the nutrient value of restaurant-like foods or declaring calories on menus and menu boards, including calculations for multi-serving items such as pizzas. The supermarket industry has raised questions on a range of issues, such as the definition of “restaurant-type food” and technical issues on nutritional databases and signage.

For example, cold prepared foods that (1) are sold from behind a deli counter, (2) do not appear on a menu or menu board, and (3) require further preparation by the consumer before consumption would not be considered a ‘restaurant type food’ and therefore, would not be subject to the nutrition labeling requirements.

In another example, FDA says a two-piece barbecue chicken lunch or a slice of pizza routinely included on a menu or menu board, or offered at a hot self-service buffet, would be covered and the covered establishment would be required to provide calorie and other nutrition information for such menu item.

But this information is new to me: Let’s take the example of a pizza coupon. This coupon includes a phone number to place the order and that states ‘1 large pepperoni and sausage pizza $9.99,’ the ‘coupon’ can be used by a consumer to make an order selection at the time a consumer is viewing the coupon (i.e., the coupon includes the name of the standard menu item, price of the standard menu item and a phone number where an order can be placed). Therefore, in this situation, the coupon would be considered a menu (and not simply a coupon) and would be required to include a calorie declaration for the listed standard menu item. I had no idea!

I’ll keep you posted.

So, I went on a run this morning. It has been a week since I donated blood (the Red Cross came to RTI last week–I have donated about a gallon and a half of blood over the last 4 years and that is with me being intermittent since I don’t donate while training and I often have low iron). However, I could still feel the effects of it on my run this morning! Granted, I have done some tough workouts this week. I have trained with my personal trainer twice, done weight training on my own twice, spent lots of time on the elliptical, did a slow 2 mile run with the girls one evening, spent time on the stepper and the stair climber, AND did a hard RPM cycling class last night. (I know, right!? I have pushed myself this week!) However, the run wiped me out this morning! I felt like I had run 14 miles instead of 4 miles. Although, I will say that even though we both felt crappy (we = Shawn and me), we kept an 8:15 pace. Not too shabby.

Oh! In other news, A bought a Furminator. That thing is awesome. And Callie just loved being brushed the other night. Envy tolerated it but was happy when it was over. The Furminator confirmed the fact that Envy sheds WAY more than Callie does. WAY more. Now we need to get into the habit of brushing them frequently!

Pictures from Tioga Pass and our drive as we left Yosemite!! It was a very scenic drive out of the park, and A did all the driving! What a stellar guy!

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2 years ago: AlterG Anti-Gravity Treadmill (Recipe: Middle Eastern Chicken Marinade)

Quote of the Day:

“I’ve failed over and over and over again in my life. And that is why I succeed.” -Michael Jordan

So, this is the second time I’ve made this recipe. It feeds an army. No joke. It makes a TON of food. But I wasn’t super impressed with it this time. It’s tasty but not ‘oh my goodness I want this for my next 6 meals’–which is pretty much what happened.

Chicken Spaghetti

Chicken Spaghetti

Ingredients

  • 1 cup chopped onion
  • 1 (14 ounce) can chicken broth
  • 1 (10.75 ounce) can cream of mushroom soup
  • 1 (10.75 ounce) can cream of chicken soup
  • 2 cans diced tomatoes
  • 8 ounces sliced mushrooms
  • 1/2 cup sour cream
  • 1 teaspoon salt
  • 2 tablespoons fresh oregano
  • 3 breasts of chicken cooked and chopped
  • 2 cups shredded cheddar cheese
  • 1 (16 ounce) package angel hair pasta, cooked
  • 3/4 cup panko
  • 1 tablespoon butter

Directions

  • Preheat oven to 350* and spray a 9×13 inch pan with cooking spray.
  • In a medium skillet, over medium-high heat, cook onion until tender.
  • In a large bowl, combine onion, broth, soups, tomatoes, mushrooms, sour cream, and salt.
  • Stir in chicken and cheese. Add pasta, tossing gently to coat.
  • Spoon mixture into prepared baking dish.
  • In a small bowl, combine bread crumbs and melted butter. Sprinkle evenly over casserole.
  • Bake about 35 minutes or until bubbly.
Posted in Individual Workouts, Overall Health and News, Recipes | Leave a comment

NEAT: Non-Exercise Activity Thermogenesis (Recipe: Joy of Cooking Pancakes!)

Some fascinating research has been done on the subject of NEAT (Non-Exercise Activity Thermogenesis)—the calories we burn during those waking hours when we are moving but not officially exercising. Some of the more interesting studies, discussed in a 2013 article in Medicine and Science in Sports and Exercise, found that some individuals “compensate” to conserve energy after exercise by moving less throughout the rest of the day. This was found to be particularly true for older individuals and those who exercised at higher intensities. Since both of those qualifiers apply to many who run for weight loss, it’s something to consider.

So, when I was in Idaho I realized that when eating a restaurant the cashier/hostess said, “Is this for stay or to go?” I know that it is similar to: “Is this for here or to go?” But hearing multiple say it the other way threw me for a little loop. Haha.

After my marathon and after my nap and after I ate my pizza and fries, it was time to drive back to Salt Lake City. I had a red-eye back home. Yep. I had a red-eye back home the day I ran the marathon. Crazy, I know. But not nearly as crazy as running a second (or third!!) marathon in one weekend. Just sayin’.

As I was driving toward the interstate, I saw a sign for the Fort Hall Replica. I decided to stop in. $4 to tour the replica. Done and done.

Fort Hall was originally a stop on the Oregon Trail. The fort was super small and was mainly used for trading as people made their way down the trail. It must have been a slow day because the guy in charge gave me a tour himself. He was very energetic and seemed to convince himself that maybe he would train for a marathon one day. More power to him! I was glad I made the stop.

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Then I really got on the road. I made a pit stop as I crossed into Utah.

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And then drove on to Salt Lake City. Because my flight didn’t leave until 11:45pm, I stopped at the Great Salt Lake to watch the sunset. I ate my leftover pizza (I only ate half of it after the marathon) as I sat near the Blackrock lookout point. I relaxed in the cool evening air while the sun went down behind the lake. It was the perfect end to the day. Seeing the sun rise in the mountains as I made my way toward the finish of my 7th marathon. And seeing the sun set behind the lake as I made my way home.

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1 year ago: Add One Strength-Training Exercise + Sightseeing in Italy (Recipe: Twice-Baked Potatoes with Bacon and Eggs)

Quote of the Day:

“If you have a body, you are an athlete.” -Bill Bowerman

A bought a new griddle the same weekend I bought my new car. The first thing he made on it? Pancakes! Yummmm!

Joy of Cooking Pancakes

Joy of Cooking Pancakes

Ingredients

  • 1 1/2 cups AP flour
  • 3 tablespoons sugar
  • 1 3/4 tablespoons baking powder
  • 1 teaspoon salt
  • 1 1/2 cups milk
  • 3 tablespoons butter, melted
  • 2 eggs
  • 1/2 teaspoon vanilla extract

Directions

  • Whisk first four ingredients together in a large bowl.
  • Combine last four ingredients together in a second bowl.
  • Mix the liquid ingredients quickly into the dry ingredients.
  • Use 1/4 cup batter for each pancake.

Courtesy of Joy of Cooking

Posted in Individual Workouts, Recipes | Leave a comment

The Man on the Bus (Recipe: S’mores Cookie Cups)

I ran 535.98 training miles in the 16 weeks before the Pocatello, Marathon! That’s A LOT of miles! Needless to say, it is about time for a new pair of running shoes! (I switched out my shoes about halfway through training.)

So, what did I do post-race?

Well, first I took a bus back to my hotel. And I sat next to a very interesting man. Our conversation went a little like this:

Man: I am going to apologize before I even sit down next to you, but I smell.

Me: No worries! We all do. We just ran a marathon.

Man: So where are you from?

Me: Raleigh, North Carolina.

Man: I used to be stationed at Fort Bragg! But I’m originally from Columbia, South Carolina.

Me: No way! Me, too.

Man: Where’d you go to high school?

Me: Richland Northeast. You?

Man: C.A. Johnson. Small world!

Me: Even smaller because my dad used to teach there!

Man: Really? When did he teach there?

Me: A long time ago. As in about 30 years ago.

Man: 30 years ago as in 1982-1986?

Me: Actually, yes!

Man: What was his last name?

Me: Capogrossi. He coached football and wrestling.

Man: Name is familiar! I was more into track. Small world!

Me: That’s just crazy.

Man: So, how’d you do today?

Me: Not too bad. A much tougher course than I anticipated. I ran a 3:37.

Man: That’s a great time! I ran slow today because I have a marathon tomorrow, but I ran slower than I wanted.

Me: Another marathon tomorrow!?

Man: Yeah. I’m driving to Nebraska. 15 hours in the car. Not even getting a hotel because I’ll only have 2-3 hours of sleep before the race starts.

Me: You’re crazy.

Man: Even crazier. On Sunday I drive down to Missouri to run another marathon on Labor Day.

Me: You’ve got to be kidding me.

Man: Dead serious. I’m part of the group ‘Marathon Maniacs’. I’m trying to get in their hall of fame. One of the ways to do it is to run a marathon in every state in a single year three years in a row.

Me: What??

Man: Yeah. I ran all 50 states + DC in 2013. I did it again in 2014. And Idaho was state #37 for 2015.

Me: Oh. My. God.

Man: [laughing] I am a maniac. What can I say? I think you could be a ‘Marathon Maniac’ member.

Me: I don’t think so.

Man: Sure you could. How many races do you do in a year?

Me: The last two years I have done 3 and that is too many.

Man: [laughing as we pull up to the hotel] Think about it. It’s fun!

I get off the bus and think to myself, “Enjoy your 15 hour drive and your 3 hours of sleep. I’m going to nap and eat pizza.”

And that is exactly what I did.

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Followed by french fries…because you have to eat french fries when in Idaho! Duh.

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And then this decadent brownie dessert when I got to the airport that evening.

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Run a second marathon on Sunday? Psh. I don’t want to run another marathon for at least another 16 weeks. 😉

1 year ago: Dry Needling…Wow. I’m Sore. (Recipe: Rosemary Dinner Rolls)

2 years ago: My Jam-Packed Weekend Including 7 Miles of Running (Recipe: Peach Cobbler Muffins)

Quote of the Day:

“My chest feels full of glitter and helium, the way it used to when I was little and riding my father’s shoulders…I knew that if I help up my hands and spread my fingers like a net, I could catch the coming stars.” -Jodi Picoult

Remember how we went to the puppy party Labor Day weekend? Well, we all brought dishes to pass. I brought these S’mores Cookie Cups. You know how I love s’mores. I’ll eat anything dessert that is s’more related. These cookie cups got some pretty good reviews.

DSC_0027 S'mores Cookie Cups

S’mores Cookie Cups

Ingredients

Cookie Dough:

  • 2 cups minus 2 tablespoons  cake flour
  • 1 2/3 cups bread flour
  • 1 1/4 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons coarse salt
  • 2 1/2 sticks (1 1/4 cups) unsalted butter
  • 1 1/4 cups (light brown sugar
  • 1 cup plus 2 tablespoons granulated sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 1 pound semisweet chocolate chips

Topping:

  • 30 regular Marshmallows
  • 30 milk chocolate squares

Directions

  1. Preheat oven to 350°F . Spray muffin tins with nonstick cooking spray.
  2. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
  3. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes.
  4. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla.
  5. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Stir in chocolate chips.
  6. Use a large cookie scoop to distribute about 3 tablespoons of  dough into the prepared muffins wells.
  7. Bake in preheated oven for 18 to 20 minutes. Allow cookies to cool completely in the muffin pans.
  8. When ready to serve, top with one roasted Marshmallow and a milk chocolate square.

Courtesy of My Baking Addiction

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