4 miles -
It's that time of the year again when the winds start picking up around here. I could be positive and look at it as a form of resistance training, somehow aiding me and making me stronger. But I'm not going to because I remember how badly the wind burns, especially when it's cold. Wind nips through your gloves and frost bites your fingers off. I'm serious.
Anyway, today's run was okay. Slow, because of the wind, but I felt alright. It was also dark during the end of my run and I notice that I tend to run slower when it's dark, probably because I can't see where I'm running. Funny thing is that it never seems like I slow down, though it's evident in the time. So yeah, the run was alright, though nothing special. I almost skipped ab stuff because my legs felt a bit sore (the ab routine I do is leg based). I also did another 7 push ups before quitting. (I did 7 push ups on Monday and I felt it on Tuesday.)
I'm hoping to run another 4 miles, or 3 because I'm not sure I'll be able to get any running in later this week. I don't like banking "long" runs so close together at this moment, but 4 isn't anything that will hurt me.
NYT Chocolate Chip Cookies
Recipe from NYT Online
2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
1 2/3 cups (8 1/2 ounces) bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
2 tablespoons freshly ground coffee
2 1/2 sticks (1 1/4 cups) unsalted butter
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
1 1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (see note)
- Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
- Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
- When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
- Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.