tag:blogger.com,1999:blog-10607556308003092452024-03-18T23:32:36.449-04:00the Running FoodieChristinehttp://www.blogger.com/profile/17361819186011561670noreply@blogger.comBlogger611125tag:blogger.com,1999:blog-1060755630800309245.post-35787398953069289162023-11-14T23:30:00.004-05:002023-11-15T07:15:30.391-05:00Have all the blogs been written?<div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTFUZFIQ0BfGj8xlzYpM0uiCq5wYI3DZDxHN5W18Mn0EMoiS2QSrKE8rS9XS8kJruYz3HK907t6mfju_PVmxuA-P9tcsclMewlWJGbufQe86tQwEP6c4ylQOf1zyF2OT1mPeSfgsJrM0pNuVAIr2u1pV76FoPDOAbf5BfdfRbaueH-pKa2PQeOfR2bX88d/s5712/IMG_9187.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5712" data-original-width="4284" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTFUZFIQ0BfGj8xlzYpM0uiCq5wYI3DZDxHN5W18Mn0EMoiS2QSrKE8rS9XS8kJruYz3HK907t6mfju_PVmxuA-P9tcsclMewlWJGbufQe86tQwEP6c4ylQOf1zyF2OT1mPeSfgsJrM0pNuVAIr2u1pV76FoPDOAbf5BfdfRbaueH-pKa2PQeOfR2bX88d/w300-h400/IMG_9187.HEIC" width="300" /></a></div><br /><span class="fullpost"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE1GGYG65XwvNMvSKZjvST7l0PhyxI4T87AbqXXtjOPlAm6mYQyxx0XizxThhss4ScquHlKi4uexcWs893YkNzAKFXdiDuUuHUyOBdIrniKJzh30gP2xMy0tqcSyYePRVN6y9YqEtTPbpPdIrFg4ruv3j-AJoyrPyYUtJzw34RSrUl0gHl0NIIPqCTUR7q/s5712/IMG_9813.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5712" data-original-width="4284" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE1GGYG65XwvNMvSKZjvST7l0PhyxI4T87AbqXXtjOPlAm6mYQyxx0XizxThhss4ScquHlKi4uexcWs893YkNzAKFXdiDuUuHUyOBdIrniKJzh30gP2xMy0tqcSyYePRVN6y9YqEtTPbpPdIrFg4ruv3j-AJoyrPyYUtJzw34RSrUl0gHl0NIIPqCTUR7q/w300-h400/IMG_9813.HEIC" width="300" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8MUL7WdooQKMAgq9iX7eZfTevUqK1g0pPvnBNgnfO5tDf4rV2K8Y6NQcUdfVX2llEfdQup5fx6AA62cF8QfwBcleoMvQGZ79iP4xC18G5tPojoHzKHJj72oH4Yak1NceUoheKd6_xMrU3vir6BKZsVN5TmYZC5jHNK1YyBAYOofCyJRRrfRlZ7XcDR-tL/s4032/IMG_9339.heic" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8MUL7WdooQKMAgq9iX7eZfTevUqK1g0pPvnBNgnfO5tDf4rV2K8Y6NQcUdfVX2llEfdQup5fx6AA62cF8QfwBcleoMvQGZ79iP4xC18G5tPojoHzKHJj72oH4Yak1NceUoheKd6_xMrU3vir6BKZsVN5TmYZC5jHNK1YyBAYOofCyJRRrfRlZ7XcDR-tL/w300-h400/IMG_9339.heic" width="300" /></a></div><br /><span class="fullpost"><div><span class="fullpost"><br /></span></div>Ahem.</span><div><span class="fullpost"><br /></span></div><div><span class="fullpost">I believe I'm still due for part 2 of the Four Pass Loop backpacking trip.</span></div><div><span class="fullpost"><br /></span></div><div><span class="fullpost">Since 2020 and all that has since transpired, I went through a few job transitions, tried running the New York City Marathon twice, got injured or sick each year since 2018, to the extent that I had to take a few months or more off from running, caught COVID, became a cyclist, own a couple or three bikes, baked countless loaves of sourdough and still fail at it sometimes, baked a four-tier wedding cake, fell on a mountain and had to be airlifted off, cycled many miles and many feet of gain, and got married (not in chronological order). While I have yet to get a tattoo, I did get pink highlights one time.</span></div><div><span class="fullpost"><br /></span></div><div><span class="fullpost">As I moved away from blogging, so did many of the bloggers I enjoyed reading (anyone remember Google Reader?). Some of those bloggers stopped blogging altogether, and others moved on to other social media platforms where I gladly followed. </span></div><div><span class="fullpost"><br /></span></div><div><span class="fullpost">It seemed as if the food bloggers I loved, who carefully tested and perfected their own recipes, were replaced by people who changed one ingredient in a recipe from another blog and passed it off as their own (I intentionally and gladly stopped following them). </span></div><div><span class="fullpost"><br /></span></div><div><span class="fullpost">Blogging felt disheartening. The community, both in the food blog and running blog worlds, has been replaced by influencers. Every post and picture now feels content and view-driven, with hashtag this and hashtag that. Running blogs are now reduced to posts written with SEO in mind that read terribly. Social media running features daily running selfies with the exact same poses and the same recycled captions. Nothing is <i>organic</i>, if you will. </span></div><div><span class="fullpost"><br /></span></div><div>My blog, being both food and running related, was not where I wanted to ramble mindlessly about whatever was on my mind. I tried the monetizing thing, and those posts are all around terrible, as most sponsored posts tend to be.</div><div><br /></div><div>This blog was a place for me to share my running - the training, the races, and the injuries. I also shared my food - the recipes I tried from others and the recipes I very carefully created. Did you know I was once featured in Cooking Light? I don't think I ever mentioned that here. </div><div><br /></div><div>I attempted to revive my blog a few times, but was never enthusiastically behind it. I'd either get injured and no longer had running to talk about, or just didn't have it in me to create a recipe and catch the light for pictures -- a difficult endeavor with a 9-5.</div><div><br /></div><div>On the running front, I am yet again coming back from an injury. This one took me out since June. I've been baking and cooking, and keeping the recipes to myself. To those of you who still make the recipes from my blog, I am forever grateful for you and always love hearing about it. </div><div><br /></div><div><div>There really isn't much of a point to this post. I suppose it's an ode to all the blogs I've read before, whose domains were no longer renewed. They were friends, even if I never met the blogger in person.</div></div><div><br /></div><div></div><div><span class="fullpost">
<div class="mycontent" id="content">
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</span></div>Christinehttp://www.blogger.com/profile/17361819186011561670noreply@blogger.com2tag:blogger.com,1999:blog-1060755630800309245.post-42595463895364587842020-04-03T13:39:00.000-04:002020-04-03T13:51:24.362-04:00Four Pass Loop - Aspen, Colorado - Day 1I kept sleeping on these posts because there were many pictures and I was drawing a blank on how to blog it. Now, though, I want to get it out there, since this vacation was one of my favorites and I'm not sure I'll be able to visit Colorado again this year.<br />
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<strike>A few weeks ago</strike> last year, we visited Colorado for the first time to do some backpacking and to hike up some 14ers. Other than a trip to Oregon the year prior, I hadn't done much backpacking out west, and I certainly have not hiked above ten thousand feet. While I knew I could handle the hiking, the elevation is what most concerned me.<br />
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Another concern is that we had no real idea about the conditions of the trails. Friends in CO said that there was still a fair amount of snow, and although the trails out west are less rocky than in my side of the country, the lack of experience in that area meant we didn't really know what to expect.<br />
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From reading online trail reports and calling a ranger station, we learned that the loops we were considering still had heavy snow fall, leaving some passes almost impassable. Certain parts of the trail were blown out from avalanche debris or completely covered in snow. Many stream crossings were difficult to cross due to broken logs or sketchy snow bridges, etc.<br />
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Originally, we had thought about doing the Capital Creek Circuit, which is about 40 miles and far less traveled than the Four Pass Loop (4PL), but because it is less trafficked, there were less trail condition reports, and attempting 40 miles when we didn't know how we'd handle the elevation was probably not smart.<br />
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Given the information we collected, we opted to hike the Four Pass Loop, covering 26.6 miles in three days, two nights.<br />
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Day one - <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf29UIitZGhcVmywafFJ22FJjXInzqqzge-kjqhesvT_YFlSuG14QL48FHw0ptnvFJKixsYa7loFIpLtAE7G3ClCUyB-sxtnDVJ1eQzpQkAbm23NWtUTSgisNmbTePzzTxWnEUcf-w9igx/s400/col+1+-+the+trail+begins.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf29UIitZGhcVmywafFJ22FJjXInzqqzge-kjqhesvT_YFlSuG14QL48FHw0ptnvFJKixsYa7loFIpLtAE7G3ClCUyB-sxtnDVJ1eQzpQkAbm23NWtUTSgisNmbTePzzTxWnEUcf-w9igx/s400/col+1+-+the+trail+begins.JPG" width="300" height="400" data-original-width="300" data-original-height="400" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAcqMvVDT9z84ib_jwfKi0BCH8DKwhyphenhyphenO3o1nf111QNVst8OmP6gO3wAcFTofJK8KoULgJzComZU6W4cx7GvfafMLOv8HTCoiM10OAN7A95SCrHAbcRArBTCIs_ftWvgXpagbVEEVxwQgqq/s400/col+2+-+crater+lake.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAcqMvVDT9z84ib_jwfKi0BCH8DKwhyphenhyphenO3o1nf111QNVst8OmP6gO3wAcFTofJK8KoULgJzComZU6W4cx7GvfafMLOv8HTCoiM10OAN7A95SCrHAbcRArBTCIs_ftWvgXpagbVEEVxwQgqq/s400/col+2+-+crater+lake.JPG" width="400" height="300" data-original-width="400" data-original-height="300" /></a></div><br />
Tips to know: You can only drive to the overnight parking at the Maroon Bells Welcome Station before 8:00 am or after 5:00 PM, otherwise you need to park at the Aspen Highlands Village parking lot, pay per night (which is about $25 a day), and take the shuttle (pay per person) into the welcome station. If you drive in early enough, you only pay $10.<br />
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<div style="text-align: left;">Rather than beginning the loop the day after arriving, we spent our second day in Colorado hiking up to Buckskin Pass and back, giving us additional time to acclimate. We stayed in Snowmass Village that night to make our drive to the trailhead shorter. Not having to wake up at 3:00 am? Sweet!<br />
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</div><div style="text-align: left;">By the time we got to the parking lot, pulled out our packs and self-registered, we got started at about 7:00 am. The hike to Crater Lake is about 1.8 miles of a slow uphill. The starting elevation is around 9580 feet, and the passes are over 12,000 feet, so we had a lot of ground to cover. </div><div style="text-align: left;"><br />
</div><div style="text-align: left;">When we got to Crater Lake, we briefly stopped to snap a few pictures and drink some water. I began having altitude headaches the night before, so I wanted to keep on top of my hydration. Some dumb woman asked me to move, as I was in the frame of her picture. Despite arriving to Crater Lake before 8:00 am, she didn't seem to have the time to wait a few seconds for her precious picture taken by her precious DSLR. Have a great day! </div><div style="text-align: left;"><br />
</div><div style="text-align: left;">People can be the worst and the best part about being in nature. </div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQb7myzYOUG_124xRvEA4IUW-Z9ollrSTzXb4M9LBgoVt9wOPyq1ST1cm36qwnFViML0mhrhXw3xwjZ923NttxYDsgh05Zd87SljdG9Fd6fIPpQPAlzbuO5MB9S9e7cKHQjaxSGz5k1GTT/s400/col+2.1+-+soggy+west+maroon+trail.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQb7myzYOUG_124xRvEA4IUW-Z9ollrSTzXb4M9LBgoVt9wOPyq1ST1cm36qwnFViML0mhrhXw3xwjZ923NttxYDsgh05Zd87SljdG9Fd6fIPpQPAlzbuO5MB9S9e7cKHQjaxSGz5k1GTT/s400/col+2.1+-+soggy+west+maroon+trail.JPG" width="300" height="400" data-original-width="300" data-original-height="400" /></a></div><div style="text-align: left;">Further down West Maroon Trail, we discovered that sections of the trail are entirely submerged in water. My boots are fully gusseted, so I could carefully step through deeper sections without worrying about soaking my boot. Except for further down the trail when I lost my footing and stepped into water, soaking my right boot. It eventually dried out.</div><div style="text-align: left;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAPPCHRhYN3go7AswGinFr9WXsaPoPukvhSv5lTg45j3CkhcY0KsG_cMzidfnu2i8eFueFAplJI4M52BbCQ6K2t48HlFQNucI_c5D5ILIcHfNjkCMQThKEPGmi33XnUI4zoemOT79oiATT/s400/col+3+-+snowbridge+over+west+maroon+lake.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAPPCHRhYN3go7AswGinFr9WXsaPoPukvhSv5lTg45j3CkhcY0KsG_cMzidfnu2i8eFueFAplJI4M52BbCQ6K2t48HlFQNucI_c5D5ILIcHfNjkCMQThKEPGmi33XnUI4zoemOT79oiATT/s400/col+3+-+snowbridge+over+west+maroon+lake.JPG" width="400" height="300" data-original-width="400" data-original-height="300" /></a></div><br />
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The second obstacle was this massive snow bridge over West Maroon Creek. The snow seemed pretty solid further away from the exposed portion, but you never really know just how deep or solid the snow is, so it's best to walk as quickly as possible.<br />
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</div><div style="text-align: left;">I saw two women approach the other side just as we finished crossing. I never saw them again, so I don't know if they turned around or eventually crossed. </div><br />
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This is somewhere further down West Maroon Trail, but before the pass. We basically kept hiking, stopped to filter water and eat some food, and continued hiking. The scenery was so beautiful.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIZANiUcCW6tVjf_0ZJkhXoxWG7VBYjtFDQzln6WP3t6Nn_6Sj1_ohqAVYqTZ4E6Ku_844DsSt5tf6TjHbreZRvb-ZDEla_2C1iTrIdVga3f9bbil6pac8iwqBKXwt5LM_BNYTD6E1n_tJ/s1600/col+6+-+on+west+maroon+trail.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIZANiUcCW6tVjf_0ZJkhXoxWG7VBYjtFDQzln6WP3t6Nn_6Sj1_ohqAVYqTZ4E6Ku_844DsSt5tf6TjHbreZRvb-ZDEla_2C1iTrIdVga3f9bbil6pac8iwqBKXwt5LM_BNYTD6E1n_tJ/s400/col+6+-+on+west+maroon+trail.JPG" width="300" /></a></div><br />
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Ominous clouds began rolling in as we neared West Maroon Pass, elevation 12,480. We put on crampons when the pass became steeper, moving as quickly as we could. Some people run this loop in a day, and they probably just use spikes. Not knowing what to expect, we came over-prepared. At the top, a rain/snow mix started and we heard thunder and saw some lightning, so as quickly as we could, we descended the other side of the pass.<br />
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Once we descended the other side of the pass, the time was around 1-2 PM. I forget. The rain kept coming and we weren't sure we wanted to go over another pass that day. According to the map, we saw this campsite that had a bit of shelter from the rain and wind, so we made a beeline for it to scout out a tent spot. <br />
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Once the rain stopped, we finished setting up the tent and I went to a tiny stream to collect water for dinner and the next morning.<br />
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We had a pleasant evening cooking dinner and relaxing before we called it a night. I, once again, did not get up in the middle of the night to see the stars. <br />
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Christinehttp://www.blogger.com/profile/17361819186011561670noreply@blogger.com18West Maroon Pass, Colorado 81654, USA39.0358232 -106.997545413.513788700000003 -148.3061394 64.5578577 -65.688951400000008tag:blogger.com,1999:blog-1060755630800309245.post-14997090113971115482019-08-05T11:07:00.000-04:002019-08-05T11:18:02.701-04:00NYRR Manhattan 7 Mile Race Report<div class="separator" style="clear: both; text-align: center;">
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Yesterday, I ran the NYRR Manhattan 7 Mile race. I haven't run over six miles in a while (hahahlol), and based on how I felt last week, I wasn't sure if I could run the whole thing without walking. Then I ran my three mile shake out run earlier than usual on Saturday, and realized I run much better if I get out before 9:30, so perhaps I'd be okay, after all.<br />
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Nevertheless, I opted to run it as a longer run rather than a race, as reflected in my splits, which I managed to take correctly this time!<br />
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Hair report: Low pony<br />
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Nail report: <br />
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Garmin time: 1:06:21 -- a few second longer than the official time<br />
Garmin distance: 7.13 miles, longer than the official time<br />
Official pace for 7 miles: 9:28<br />
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Warm up run: 1 mile<br />
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<b>Lap one - 1.03 miles, 9:41: </b>Since the course included all the hills, I ran the first mile extra conservatively. This was an uneventful mile.<br />
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<b>Lap two - 1.01 miles, 9:31: </b>Up Cat Hill. Kept it easy, since Harlem Hill was coming up. I had thought thought about bringing my hand held water bottle, but I didn't want to, so I took water from the stops to drink and pour over my head. Pouring water over my head seems to be a winning strategy to keep me from overheating.<br />
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After the water stop, a man kept making hacking noises, and this continued for the duration of the mile. I was even listening to music, and I could still hear him. Good grief. <br />
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<b>Lap three - 1.01 miles, 8:53: </b>The downhill before Harlem Hill. I didn't purposely speed up, and I didn't purposely reign myself in. I was focusing more on perceived effort and that kind of thing.<br />
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<b>Lap four - 1.04 miles, 10:16: </b>There is quite the disparity between this split and mile three's split. I didn't even try to power up the hill like in the last race, and I came to a full stop in the cluster fuck that is the water station to drink a full cup of Gatorade and to grab a water. One day, I'll be stronger on this hill.<br />
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<b>Lap five - 1.01 miles, 9:27: </b>After Harlem Hill, the course continues on in a gently rolling fashion, and as long as you aren't depleted after the last mile and manage the remaining hills well, the rest of the course is pretty easy. That's what I think about when I'm actually racing, and not running super slowly.<br />
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<b>Lap six - 1.01 miles, 9:15: </b>I think the last few miles are usually the fastest of my previous races, but I didn't check to confirm that. Just by the nature of the course, there are more downhill parts that make it easy to speed up.<br />
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<b>Lap seven - 1.02 miles, 9:14: </b>I was surprised I didn't slow down here, since my legs were feeling kinda tired. I remember talking myself into not slowing down, since this was the last mile.<br />
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So that's that. I actually like the longer distances, and hope that if I do a seven mile race again, I'll be prepared to race it.<br />
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With this race, I have four down, and five plus one to go. I'm registered for two more races in August, and my volunteer race is in September. After that, I'll have three left, and I'll finally be able to take my picture next to the 9+1 display set up at each qualifying race!<br />
<br />Christinehttp://www.blogger.com/profile/17361819186011561670noreply@blogger.com4tag:blogger.com,1999:blog-1060755630800309245.post-14350941898314537812019-07-30T11:10:00.000-04:002019-07-30T11:10:20.813-04:00Front Runners LGBT Pride Run 5 Miler Race Report<div class="separator" style="clear: both; text-align: center;">
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Here's my belated race report from the Front Runners LGBT Pride Run 5 miler on June 29. Not only were the race shirts snazzy, but the overall atmosphere of the race was exciting and fun.<br />
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My one hope for this race was to move up a corral, but I didn't know if that would be possible considering how humid and hot it was that morning.<br />
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I also really messed up manual lapping on my watch, so my watch time is about thirty-seconds faster than my actual time of 44:08, and thus, my splits and average pace are all off. I'm not even going to post them.<br />
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Even the race bibs are pretty!</div>
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In the end, I was excited to find that my time of 44:08 came out to an 8:49 pace, which, when converted to a 10k pace, is 8:56, putting me into corral G! </div>
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Realistically, given the heat and that my running has been sporadic, I don't expect to do much for the next three August races but finish. The next race is a 7 miler, which I am not in shape to race, the following is a 12-miler training run, which I will run-walk or something, and the last August race is a 1.5 miler that NYRR added as a 9+1 race. I may be able to pull off a quick time there, but it'll be hard to do anything spectacular enough to move up to corral F. </div>
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Also, this was the first race that included the Harlem Hill in the course, and it hurt. The rainbow popsicles were much appreciated. </div>
Christinehttp://www.blogger.com/profile/17361819186011561670noreply@blogger.com3tag:blogger.com,1999:blog-1060755630800309245.post-68034494270590465712019-06-24T12:13:00.000-04:002019-06-24T12:13:12.825-04:00Achilles Hope & Possibility 4 Miler Race Recap<div class="separator" style="clear: both; text-align: center;">
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Yesterday, I ran the second race of the 9+1, the Achilles Hope & Possibility 4 Miler through Central Park. I didn't quite know what to expect, since I hadn't run at all the week prior due to a backpacking trip. I figured all the elevation I hit during the trip, as well as the rocky terrain, would help with the hills in the park, which I felt great on, but I simply didn't run that week and I only ran 9 miles total the week before that. hahahalol</div>
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Last week, I ran 16 miles, not including the race itself. The first two runs were in super humid conditions, and my legs felt trashed from all the backpacking. Yet, my shakeout run on Saturday went fairly well, so I figured I'd be set to run decently on Sunday.</div>
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I was pretty happy with how I ran. I told Alex that I wanted to finish in 35 minutes, and I was over that by 7 seconds, so overall I improved quite a bit from the first race. </div>
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Additionally, I turned off auto lapping on my watch to get get accurate mile splits based on the markers. I felt like this helped me pace myself better, too.</div>
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<b>Highlights: </b>Because I ran an 8:47 average pace, my converted 10k pace is now 9:02, which moves me into corral H, from corral I. I wish I was aware of how close I was to the cutoff for corral G (8:57, I think), so I could have pushed a little harder. Next time! </div>
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<b>Grievances: </b>Ellie Goulding playing at the start. Not my favorite music. </div>
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<b>Hair report: </b>French braid. The braid keeps my hair from feeling nasty on my sweaty shoulders. Also, long hair is super disgusting in this weather and I am thinking about cutting it to shoulder length.</div>
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<b>Weather report: </b>Warm, but considerably less humid. Hopefully it stays the same for Saturday.</div>
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<b>Total time:</b> 35:07</div>
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<b>Pace:</b> 8:47, according to NYRR</div>
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<b>Lap 1</b> - 1.01 miles: 9:06</div>
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My goal during the first mile of every race in the park is to go out strong, but conservatively. The first mile goes over Cat Hill, and you usually see quite a few runners start off too fast and slow down considerably. I pay attention to how I'm breathing and concentrate on my form. </div>
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Last race, corrals H and I did not have a staggered 45-second start, leading to a pretty claustrophobic, chaotic feeling. This time, each corral started 45-seconds after the previous corral, and I never felt uncomfortable. It also helped that I ran a little quicker, too. </div>
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<b>Lap 2 - </b>1.02 miles: 8:47</div>
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This is the downhill after Cat Hill. I slow myself down a bit, because there are more hills in the next mile or two, depending on whether it's a 4-mile or 5-mile loop. Still feeling good.</div>
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<b>Lap 3 - </b>1.02 miles: 8:54</div>
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Besides there being another hill, I noticed last race that I slowed down considerably during mile 3. I focused on maintaining a pace near lap 2 since I tend to subconsciously slow down. I can work on this more, but for now I am happy that I kept the lap under 9 minutes. </div>
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<b>Lap 4 - </b>1.02 miles: 8:17</div>
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The course description says this mile is slightly downhill and flat in sections, so I knew I could pick up a decent amount of speed at the end. I am working on finishing my races strong, and one of my mental tricks for doing so is telling myself I can be tired after crossing the finish line. I did have a little kick near the end, though that might have been because I wanted water. </div>
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Alex usually waits for me around the finish line, after completing his run. I tried looking for him, and although I apparently looked directly at him, I just didn't see him. In fact, he told me that after I looked in his direction, I started running to the outside of the curve, rather than the inside, and I was stride for stride with the woman in front of me, so the only good picture he took was the first one. I have no idea how I didn't see him, and I don't know why I ran to the outside, since it adds a little more distance and time, other than that I just don't know how to race.<br />
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Next up, I have the Front Runners 5 Miler on Saturday. I'm looking to run 5 miles tomorrow, and two 3 milers Wednesday and Friday.<br />
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I realize that I have no races for July, so I'll use that month to focus on increasing my distance, since I have 7-miler and a 12-miler in August. August is hot, so I don't know if the 7-miler will be decent in terms of pushing me into another corral, but we'll see.<br />
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Check out the awesome tan lines I picked up in New Hampshire!Christinehttp://www.blogger.com/profile/17361819186011561670noreply@blogger.com1tag:blogger.com,1999:blog-1060755630800309245.post-78433850056224530362019-06-03T10:46:00.002-04:002019-06-03T10:46:27.403-04:00Italy Run 5M Race Report - and my 9+1 goal<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt-Cqt3p9byUI4sxNsY0QyXWOIBIc6R4kpyl_EzujgtZ5n5SSkEt7WlOJGrD1Qy0PaC1oFdbrPZ4Y0r8L8tcf2ur_HEpy-TBJJmYR_BUKC1QmBU9Yo-pN9_QH-gpe7Bo5LEVOLxE40-iOQ/s1600/IMG_5623.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt-Cqt3p9byUI4sxNsY0QyXWOIBIc6R4kpyl_EzujgtZ5n5SSkEt7WlOJGrD1Qy0PaC1oFdbrPZ4Y0r8L8tcf2ur_HEpy-TBJJmYR_BUKC1QmBU9Yo-pN9_QH-gpe7Bo5LEVOLxE40-iOQ/s320/IMG_5623.JPG" width="240" /></a></div><div style="text-align: left;"> </div><div style="text-align: left;">Hey! Yesterday, I ran the Italy Run 5 Miler, one of NYRR's races in Central Park. Except for the humidity, the day was nice and I felt pretty good on the Central Park hills. </div><div style="text-align: left;"><br />
</div><div style="text-align: left;">I didn't randomly decide to run this, though. Earlier in the year, I gained back a spark of ambition and declared to Alex that I'd like to try running the New York City Marathon next year. Since I'm a slow runner, my only guaranteed way to do enter is through NYRR's 9+1 program, where you run nine qualifying races and volunteer once. After I complete the 9+1, I will be able to register for the marathon next year. </div><div style="text-align: left;"> </div><div style="text-align: left;">With that, I planned out all the races that fit into my schedule. From now until December, I will be running around one race every month. It just so happens that I have two more later this month, which I'm excited about. </div><div style="text-align: left;"><br />
</div><div style="text-align: left;">As for the Italy Run, here's the mile split breakdown: </div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Total Watch mileage/time/pace: 5.09 - 46:39 - 9:10</div><div style="text-align: left;">Total Race mileage/time/pace: 5 - 46:37 - 9:20</div><br />
Because of all the weaving that occurs in the slower corrals, my watch has slightly higher mileage than the official course. Once the first mile split went off, I realized I forgot to turn off auto lap, since I want an accurate pace that reflects the course mile markers. As such, these splits are off by about .04 miles from the official split.<br />
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Mile 1: 9:37<br />
This mile in in the direction of Cat Hill, so I knew better not to push the pace. I didn't warm up beforehand, so I made sure this mile felt comfortable. And honestly, with how crowded it was, I feel like it'd have been impossible to go faster without running into people.<br />
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Mile 2: 9:25<br />
My second goal was to pay attention to my effort. There are a few hills in this course, so I didn't want to run too fast for me early in the race only to slow down during the end. I continued feeling good here and my pace quickened a bit.<br />
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Mile 3: 8:58<br />
I was handling the hills very well. I wasn't slowing down considerably on the uphill, and I managed to run down smoothly, yet conservatively, based on my effort and breathing. I credit my leg's ability to handle the hills with the elevation gain of the recent hikes I've been on.<br />
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Mile 4: 9:19<br />
While i was hoping to keep this split closer to 9, there were a few more hills here, so I wasn't upset by it. I haven't raced in forever, nor have I done any speed work, so race pace is a foreign concept to me right now.<br />
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Mile 5: 8:39<br />
Even though these splits were off from the official mile splits, I was still happy that I had the energy left to put out a quick final mile. I passed a lot of people during this mile, whereas I would usually be one of the runners slowing down.<br />
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Mile .09: 0:39.37<br />
This was the last little tidbit, according to my watch. Hopefully I remember to turn off auto lap next time. <br />
<br />
<br />
Christinehttp://www.blogger.com/profile/17361819186011561670noreply@blogger.com1tag:blogger.com,1999:blog-1060755630800309245.post-70625730068779241632018-05-02T11:28:00.000-04:002018-05-02T11:28:40.743-04:00Norvo Nordisk New Jersey Half Marathon Race Report - 2:04:46<div class="separator" style="clear: both; text-align: center;">
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Hello there! Let's see, this is the first road race I've entered since the Army 10-Miler way back when. As I've mentioned in the past, I've been struggling finding motivation to run, since I just wasn't enjoying it very much. Alex paces the marathon every year, and I've been wanting to run the half each time, only I was never prepared. Finally, though, I was prepared enough this year. <br />
<br />
A little backstory, if you will: <br />
<br />
In December, a climbing friend asked Alex and I if we were interested in a 10-miler trail race in February. Instead of thinking I wouldn't have time to train, I decided to use it as an opportunity to return to running. All the while, this race was in the back of my mind. The trail race came and went (pro tip: walk the uphills of a trail race), and I hadn't yet registered for the half. My semester also picked up, and I used that, the cold, and early morning wake up times as an excuse to slack off. Yet, I knew I would be disappointed for putting it off once again. <br />
<br />
Eventually, I finished up with three 10-mile runs, which should allow me to at least complete the race. <br />
<br />
<b>About the course:</b><br />
The NJ half marathon features a decently flat course through the surrounding neighborhoods of Long Branch, finishing on the boardwalk of the beach. The only inclines are bridges, and maybe one or two slight uphills on the streets. There is water and Gatorade at every water stop, and they hand out Honey Stinger gels around mile 7-8. The only con is the construction along the first section of the boardwalk, resulting in some tight turns before heading onto the straightway of the boardwalk. Those condos gotta get built, though! <br />
<br />
I'd definitely run the half again next year. <br />
<br />
The weather was cool, slightly windy, and drizzling at the start, eventually warming up to a respectable temperature with no rain. The sun came out during the three hour mark of the marathon. By that point, though, I had finished and was wearing all four layers of clothing from my gear bag (pants, fleece top, Uberlayer, and rain jacket.)<br />
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<b>Outfit report: </b><br />
<br />
Energy gels: <a href="https://boomnutrition.com/">Boom Nutrition</a>. The ingredients include actual fruit purees and are some of the best tasting gels I've ever used. My favorite is the apple cinnamon, though I like all of them, except the orange vanilla. <br />
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Shoes: New Balance Fresh Foam 1080v7 Brooklyn Half. <br />
I got them on sale. I had been developing a hot spot on the inner side of my right foot almost each time I ran, unless I taped that spot up. The other downside is that they're not very cushioned, and I don't think I'd buy them again. I had considered wearing an old, comfortable pair of shoes for the race, but wasn't sure if that was a good idea. Nothing terrible happened to my legs in them, though I know I'd benefit from a softer shoe. <br />
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Socks: <a href="https://www.rei.com/rei-garage/product/135786/wrightsock-fuel-low-socks">Wrightsock</a> in size large (for a women's 9.5 shoe size). I bought these last minute at work. With the shoes mentioned above, the thicker socks I usually run in make my wide foot feel too squeezed. I really enjoyed these socks and would buy more.<br />
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Shorts: <a href="http://www.patagonia.com/product/womens-strider-running-shorts-3-inch/24653.html?dwvar_24653_color=HXYD&cgid=sport-trail-running-womens#tile-12=&start=1&sz=36">Patagonia Strider Running Shorts</a>. My old Pearl Izumi racing shorts are too small and my Nike Tempos are blagh. These are very comfortable and include a small zippered pocket on the back. I'm gonna get the Strider Pro shorts next time because they have more pockets for gels and such. I wear a size small in these.<br />
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Watch: Garmin 230. Measurements always seem off from the course. <br />
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Top: An old Adidas top that doesn't chafe. It's a little long, and normally that's not a problem, except I wore a Nathan running belt underneath so that I had my phone with me after the race. The belt was too big and my shirt rode up the entire race. <br />
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Bra: <a href="http://www.brooksrunning.com/en_us/womens-frontrunner-racer-sports-bra/300627.html">Brooks Frontrunner</a> in size small. This is a seriously flattering bra with good support for me. I have two of them and love it. <br />
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Hat: An old Brooks hat I picked up a while back. <br />
<b><br />
Hair report: </b> Low pony. <br />
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<b>Race details:</b> <br />
<br />
<b>Watch time and distance: 2:04.47 - 13.43 miles</b><br />
<br />
Despite what my training paces indicated, I thought I might have a chance to break two hours if I paced decently. I opted to start near the 2:00 pace group and see how I felt. <br />
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<b>Mile 1 - 9:19.24</b><br />
Decent. My "fastest" 10-miler had been with the half marathon's training group, with an average 9:20-ish pace. I felt comfortable here. <br />
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<b>Mile 2 - 9:00.47</b><br />
Seemed a bit fast, since a 2-hour half is a 9:09 pace. I felt okay, and figured the pacer would adjust eventually.<br />
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<b>Mile 3 - 8:55.43</b> <br />
At this point, the pace group began pulling ahead of me. I immediately knew that trying to keep up would be futile, so I attempted to keep them within sight. Still feeling okay.<br />
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<b>Mile 4 - 8:57.61</b><br />
Still trying to figure out why the pacer kept pulling further and further ahead, but was not trying to catch up. <br />
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<b>Mile 5 - 9:02.73</b><br />
Beginning to realize that I'm out of practice regarding pacing, and I should have stuck to my own plan. <br />
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<b>Mile 6 - 9:01.53</b><br />
While I'm maintaining my pace, I'm beginning to feel tired, which isn't a good sign halfway in. <br />
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<b>Mile 7 - 9:12.46</b><br />
The slowdown begins. Had I paced correctly in the first half, this is the pace I should have sped up to by this point in the race, not slowed down to. <br />
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<b>Mile 8 - 9:12.54</b><br />
It wouldn't be the worst thing in the world to finish the race at this pace. <br />
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<b>Mile 9 - 9:25.64</b><br />
Unfortunately, I was just unable to maintain it. I was feeling worn down, my hips hurt, and I simply didn't have the base mileage to back up what I was trying to do. <br />
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<b>Mile 10 - 9:30.09</b><br />
There was really nothing I could do at this point other than to focus on my form and look at the restaurants through the downtown portion of the course. I was fortunate that this course is relatively flat.<br />
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<b>Mile 11 - 9:29.22</b><br />
I'm still relatively pleased that I hadn't slowed down more than my training paces, but, boy, was I struggling. I kept thinking about my last half, in Pittsburgh, where I mentally lost it the last two-three miles and walked. At this point, I knew a sub-2 wasn't happening, but I could at least finish the race running. <br />
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<b>Mile 12 - 9:39.41</b><br />
Yup. <br />
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<b>Mile 13 - 9:56.84</b> <br />
This is a pretty slow mile. I think it was part boardwalk congestion, partly the wind, partly that my body just would not speed up. <br />
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<b>Mile .1 - 4:04.19</b><br />
My watch measured every mile short by about two tenths. It's never fun, because whenever my watch signals a mile, I know I have to wait for the race markers to see what's actually happening. According to my watch, I averaged a 9:18 pace over 13.4x miles, but according to the race website, it's more of a 9:30 pace. <br />
<br />
Clearly, and this has always been my issue, I have yet to learn the art of pacing. Regardless, I'm very pleased that I actually got myself together in time to run it. <br />
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My PR in the half is 1:51.xx, and I believe that with actual training, I can break 1:50, so that's going to be my goal for the fall. If not sub 1:50, then close to it. <br />
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Thanks for reading!<br />
<br />
What was your first race back from an extended period of time off like? What would you have done differently in retrospect? Christinehttp://www.blogger.com/profile/17361819186011561670noreply@blogger.com9tag:blogger.com,1999:blog-1060755630800309245.post-71019266406232253512017-06-05T14:36:00.000-04:002017-06-07T13:48:17.125-04:00summertime, and the runnin's easySummer is basically the best time of the year. Sure, it gets hot and humid, but the SUN is out, flowers bloom, and everything is green for a while. After a particularly difficult winter, where I basically became a shut-in and was generally unmotivated to do anything but the absolute essentials (and I can't say I did that very well), I plan to maximize every free moment I have this summer by taking advantage of all the things I've been wanting to do, and things I keep saying I want to do but never did. <br />
<a name='more'></a>I plan to get out on some day hikes when I'm not working, climb as often as time allows, drink tea on the back porch in the evening, and other fun, summery stuff. Most importantly, for me, I intend to run through the summer.<br />
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At some point in the distant past, running fell out of favor. I would train, get injured, rest, lose motivation, and attempt to restart, eventually becoming unmotivated in a sad cycle always ending with an extended break (in my delusional thinking, I always referred to it as a "break" from which I would eventually return, rather than honestly proclaiming, "Look, I stopped running because it just sucks right now."). If you ask me what I do, I'll tell you that I climb. Running and racing just isn't at the forefront of my life anymore, and I'm okay with it.<br />
<br />
It's okay, because I realized I was trying to force myself to make running the prevalent activity in my life. Even before I took up climbing, I slowly became more interested in hiking over racing. Yet, I still tried to spark that running bug as if I had to mark up my calendar with goal races. I guess it was also a major part of this blog, too. Now, however, running is the outlet I need to keep my focus.<br />
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When I say I became a shut-in, I am saying that I only left the house to run errands, work, and attend classes. I was lethargic, unmotivated, and seasonally depressed. In retrospect, I needed to make myself move - something more than the biweekly indoor gym sessions that consisted of the majority of my exercise. On the rare winter Sunday I ventured to the Gunks to climb, I was a much happier person (despite the 5:30 AM wake-up). I needed to be outdoors.<br />
<br />
Anyway, I don't expect life to get any easier. I realize my life isn't really difficult, and it certainly doesn't appear so on the surface, but there are factors making it difficult for me that are not going to disappear and that most people will never see. What I need is to keep moving - out of the house and my comfort zone.<br />
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This is where running returns. As per usual, I began my Annual Summer Running Season. This time, though, it's not for a race, mileage, or time. It's to get myself into a healthy routine. It's so that even when I'm not hiking, which will never be a daily occurrence (:sadface:), I am still reaping the benefits of the fresh air and sun. I put some tunes on my Shuffle and head out for a few miles.<br />
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I am fortunate that I get to live in an awesome part of New Jersey, and over the course of the summer, I plan to use running to explore my neighborhood. I live pretty close to an awesome stretch of paved bike path, but I don't plan to only run there. I like looking at the houses and their landscaping, the flowers, and the people. It's a suburban hike, if you will. <br />
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Will I never run a race again? I can't say that. In spite of my laziness and tendency to take things easy, I do enjoy a challenge. Climbing has made me stronger than running ever has (I can do five pull-ups using my fingers!). I feel like running will complement it, as well as other aspects of my life. Really though, running is an activity that has eluded me for some time now that I would like to get back. <br />
<br />
Summer running isn't easy; yet, it feels easier for me because it's the time of year I want to be outside the most. It's the season that makes me the happiest, and I intend to fully enjoy it. <br />
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Christinehttp://www.blogger.com/profile/17361819186011561670noreply@blogger.com9tag:blogger.com,1999:blog-1060755630800309245.post-49199160366346668652017-04-04T08:00:00.000-04:002017-04-04T23:25:18.671-04:00Rocket Fuel Granola <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjylMtTrPBTNVn7V_nv5uB3vnFp6YZPVMQ3xkzaPlK_TP_RxGJbK7Z6FvN6MO-uemcwPFCjt0zeXl653i-Z1Vdben0YpBkgcPFpaIrAGpDKD4U16e_Cdtd3PSzBJKGX0-tcU_6MUrvXrZMX/s1600/DSCN4144.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjylMtTrPBTNVn7V_nv5uB3vnFp6YZPVMQ3xkzaPlK_TP_RxGJbK7Z6FvN6MO-uemcwPFCjt0zeXl653i-Z1Vdben0YpBkgcPFpaIrAGpDKD4U16e_Cdtd3PSzBJKGX0-tcU_6MUrvXrZMX/s640/DSCN4144.jpg" width="640" /></a><br />
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This is some special granola, folks. Eating a bowl of Rocket Fuel Granola has the potential to provide you with the energy to tackle your toughest workouts, hardest adventures, and hectic days! </div>
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Perhaps that's partly hyperbole. During <a href="http://www.runningfoodie.com/2016/08/shenandoah-backpacking-trip.html" target="_blank">that backpacking trip</a>, where I thought a solid breakfast each morning was a good idea, I carried four pounds of granola on my back like a newbie. This seems like a terrible idea, especially since we didn't need two four-ounce bags of granola per person, per day, but on the days we ate it, we felt like we could hike for miles. This granola has sticking power, a claim to which I can personally attest. I've asked myself if I would bring it on future trips, and the answer is yes, only less of it. <br />
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Rocket Fuel Granola is not just good for hiking, though. Alex often eats it to fuel for his long runs, and we take it to the crag for a day of rock climbing. Unlike oatmeal, I can eat a bowl of this stuff for breakfast and not feel hungry until lunch, or even longer. Granola has long been my favorite breakfast cereal since I can't remember when. Most versions aren't even really healthy, save for the oats, because of its density, but I tend to favor it for its heartiness. Store-bought granola pales in comparison.<br />
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<a name='more'></a><br />
I first made this recipe the way it was intended, in bar form, using a recipe from <a href="http://disgustinglygood.com/2010/09/21/some-granola-bars/" target="_blank">Disgustingly Good</a>. It's an incredibly simple recipe that lends itself to countless variations depending on your mood.<br />
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The main ingredients are old fashioned oats and condensed milk. The add-ins, nuts, dried fruit, and additional sweetener, can be changed up. <br />
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Mix the oats and nuts together in a large bowl. These are the only dry ingredients that get baked. I toss the cooked granola with the dried fruit and delicate dry goods to avoid drying out the fruit and hiding the other stuff.<br />
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Like the unsweetened flake coconut. Coconut in granola is my favorite, and I would suggest that you avoid sweetened coconut at all costs. Bob's Red Mill has decently priced flakes, and Whole Foods has a store brand. The coconut gets toasted separately.<br />
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To the dry ingredients, you'll add a can of sweetened condensed milk and two tablespoons of honey, maple syrup, or molasses, depending on what you have or the flavor you prefer. You're probably wondering if this makes a difference, and it does, especially the molasses.<br />
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The mixture is going to be a sticky mess. Turn out on a large parchment-lined baking for simple clean-up.<br />
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When it's done, after about 25-30 minutes, the granola should be evenly toasted. At this point, you'll mix all your stuff together. <br />
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And that's about it. Like I said, it's the simplest granola recipe I've made that yields perfect results each time. Unlike some other recipes I have on this site, which are still good, I turn to this one first. It travels well, and lasts a while. Eat it by hand or with a spoon. <br />
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<div class="fn single_recipe_header" style="color: #056e62; font-size: 18px; margin: 5px 5px 5px 0px; padding: 0;">
Rocket Fuel Granola</div>
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by <span class="author">Christine Provo </span></div>
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<span class="author">Recipe adapted from Disgustingly Good </span></div>
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<span class="author"><a href="https://sites.google.com/site/runningfoodierecipes/rocket-fuel-granola" target="_blank">Print this recipe</a></span></div>
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Ingredients<span class="single_recipe_text" style="color: black; font-size: 14px;"> </span></div>
<ul class="single_recipe_text" id="ingr" style="color: black; font-size: 14px;">
<li class="ingredient" style="margin-bottom: 3px;">3 cups old fashioned rolled oats</li>
<li class="ingredient" style="margin-bottom: 3px;">2 cups raw pepita seeds or nuts of choice (coarsely chop whole nuts)</li>
<li class="ingredient" style="margin-bottom: 3px;">1-2 cups currants or other dried fruit</li>
<li class="ingredient" style="margin-bottom: 3px;">2 cups unsweetened coconut flakes</li>
<li class="ingredient" style="margin-bottom: 3px;">1 14-ounce can sweetened condensed milk</li>
<li class="ingredient" style="margin-bottom: 3px;">2 tablespoons molasses or maple syrup (or other liquid sweetener)</li>
<li class="ingredient" style="margin-bottom: 3px;">1/2 teaspoon kosher salt</li>
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Instructions</div>
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1 - Preheat oven to 350°F. When heated, place coconut on a large baking sheet at toast just until pieces turn golden brown, about 5 minutes or so. Watch carefully and toss for even cooking. It is not necessary for each flake to be golden. Remove from baking sheet and set aside.</div>
<div class="instruction">
2 - Line the baking sheet with parchment paper. In a large bowl, toss together the oats, pepita seeds (or other nut), and 1/2 teaspoon salt. Pour in condensed milk and molasses, stirring until oats and nuts are evenly coated. Turn out onto prepared baking sheet in an even layer.</div>
<div class="instruction">
3 - Bake granola for 15 minutes. Toss with a spatula to break up clumps and to promote even baking. Bake an additional 10-15 minutes, or until granola is evenly golden brown. Let cool for a few minutes before transferring to a large, clean bowl. Granola may still feel soft, but will harden as it cools.</div>
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4 - Toss granola with dried fruit and coconut until evenly combined. Cool completely. Store in an airtight container or large resealable plastic bag.</div>
<div class="instruction">
5 - Enjoy!</div>
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Christinehttp://www.blogger.com/profile/17361819186011561670noreply@blogger.com3tag:blogger.com,1999:blog-1060755630800309245.post-43749402746750267982017-03-29T08:00:00.000-04:002017-04-03T16:58:51.798-04:00lemon bars and life updates<div class="separator" style="clear: both; text-align: center;">
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Last we spoke, I had completed my first <a href="http://www.runningfoodie.com/2016/08/shenandoah-backpacking-trip.html" target="_blank">multi-day backpacking trip</a>. I had hoped that it would light the blogging fire I let go out, but it didn't have such an effect. I still wasn't baking very often, and ran even less. Truth be told, I was, and still am, feeling incredibly stressed out with school and the hells of retail. As the stress built up, I slowly backed away from activities I once found pleasurable. When pleasurable activities became challenging, I tossed them into the pile of stress that accumulated in the corner and disengaged. Eventually, all I had left was that big ol' pile of stress with nothing left to counter it. </div>
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Despite the good things that had (and are happening) in my life, it felt as if I had been handed a giant pile of lemons with instructions to figure it out on my own. I chose to wallow. What I've learned about myself over the years is that I am an expert wallow-er, and if left to my own devices, could probably turn it into a full-time gig. I needed something productive, something with no expectations, to counter my negativity. So, what to do when you have lemons? Turn it into something sweet.<br />
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Somehow, these feelings led me back to my blog and the realization that I never truly invested in it. For a while, I had been unsatisfied with many aspects of it, and rather than confronting those issues and comprising a plan of action, I wallowed, waiting until something magical came along to fix it. Naturally, that never happened, and the blog got tossed aside. </div>
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So, here I am, in the simplest manner possible, turning what was once a negative into a positive, starting off fresh with a new blog look. I'm looking forward to sharing my thoughts and recipes with you in this space again, beginning with one of my top-ten favorite desserts.</div>
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Lemon bars are, to me, one of the greatest treats of all time. When made properly, the smooth center boasts a tangy lemony flavor cut through by the sweet layer of confectioners' sugar and crisp shortbread crust. It's the epitome of a spring-time dessert. I can't remember the first time I ate one, but I can remember the first time I ate one after a long absence, and it was divine. In a small cafe in Indiana on a trip home to visit my family, sipping lattes and taking bite after bite of a lemon bar. It's not a dessert you see very often anymore, unfortunately. </div>
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I altered an Ina Garten recipe in the manner in which most of us do - substituting large eggs for extra large eggs. I also reduced the sugar to allow the tanginess of the lemons to stand out. </div>
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So, to any of you who find yourself struggling, I hope you are also reacquaint yourself with an activity that brings you pleasure - one that keeps you moving in the right direction. Here's to not wallowing, and here's to turning the lemons in our lives into good things. </div>
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See you soon! </div>
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<span style="font-size: 85%;"><a href="https://sites.google.com/site/runningfoodierecipes/lemonbars">Print this recipe</a></span><br />
<br />
<span style="font-size: 125%;">Lemon Bars</span><br />
Recipe adapted from Ina Garten<br />
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<b><i>Ingredients -</i></b><br />
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<i>Crust -</i><br />
1 cup salted butter, room temperature<br />
1/2 cup granulated sugar<br />
2 cups bleached all-purpose flour<br />
1/4 teaspoon kosher salt<br />
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<i>Filling -</i><br />
1 cup bleached all-purpose flour<br />
1/4 teaspoon kosher salt<br />
1 1/2 cup sugar<br />
6 large eggs, room temperature<br />
1 cup fresh lemon juice (may substitute bottled)<br />
Grated lemon zest from however many lemons needed<br />
confectioners' sugar<br />
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<b><i>Directions -</i></b></div>
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1 - Line a 13x9" baking dish with parchment paper, leaving an overhang on both long sides. Cream the butter and sugar together, just until combined. Add the flour and salt, beating just until combined into butter mixture. Dot mixture evenly along bottom of baking dish. Cover with plastic wrap and press into an even layer. Chill in fridge as you preheat the oven to 350°F.<br />
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2 - Bake chilled crust until lightly browned, 15-20 minutes. As it bakes, prepare the filling.<br />
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3 - Whisk flour, salt, and sugar together in a medium-sized bowl. Whisk in eggs, lemon juice, and lemon zest until mixture is smooth and a little frothy. Pour over warm crust. Bake for an additional 25-35 minutes, or until filling is just set. The toothpick test may not come out clean, but the filling shouldn't be runny. Place baking dish on a wire rack to cool completely. Filling will further set the longer you wait.<br />
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4 - To form neat slices, run a knife under hot water and dry it. Repeat after every slice. Dust with as much confectioners' sugar as you can handle. Christinehttp://www.blogger.com/profile/17361819186011561670noreply@blogger.com7tag:blogger.com,1999:blog-1060755630800309245.post-85356463108159268322016-08-19T09:10:00.000-04:002017-04-03T17:08:41.386-04:00That Backpacking Trip Through Shenandoah <div class="separator" style="clear: both; text-align: center;">
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Living in Indiana for so long, I yearned to experience the wonder of the trail. I had just assumed I would take to hiking, despite the lack of trails in Indiana. What I liked was the idea of trail life, of testing your limits, and the independent nature of the thru-hiker. A thru-hiker I am not, though now that I've gotten my boots broken in on legit trails, I can make the claim that I am a hiker. Day hiking soon became too easy. After experiencing the Smokies for the first time in 2015, I knew I wanted to try backpacking.<br />
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Over spring break of this year, I went with Alex on my first overnight backpacking trip to the Smokies. I had a great time, and the clear skies and warmish temperatures, unusual for the Smokies in springtime, made for a good experience. Since then, I wanted to tackle a more challenging trip - isn't that how it always goes?<br />
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We planned a four-day excursion through Shenandoah on the Appalachian Trail. Though after a tiring summer spent at school, I wasn't confident that I would enjoy it, especially considering we'd be heading out during the very worst of summer weather - heat, humidity, and bugs galore! The only other option was to stay home and do things we normally do, and that would be a letdown.<br />
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Our route began at Wildcat Ridge Trail, ending at Skyland. We planned to cover the distance in four or five days on the AT, heading out on Thursday. We actually meant to start at the Riprap trail junction, but I accidentally drove past it on Skyline Drive, ending up two miles south at the Wildcat junction. <b>Big Mistake #1</b>.<br />
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Our first day was a 13-ish mile hike into Loft Mountain Campground, starting just before noon, ending at 6:30 PM.<br />
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This is Blackrock summit, as is the first picture up above. Because my iPhone is always short on storage, I was stingy when taking pictures. Unfortunately, I didn't take one of the awesome boulder structure that I believe was the actual summit area.<br />
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We detoured to Blackrock Hut a few hours in to filter water. These water stops took half an hour each, since we would pump first and finish with the Steripen for good measure. At the hut, we saw a trail log with a mention of our NOBO AT thru-hiker friend with whom we had hiked 11 miles in New York last week.<br />
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We made the ridiculous uphill .2 mile trek back to the AT, where a group of other backpackers warned us about some bear cubs up ahead. We ended up seeing one of those cubs, noshing on blackberries (we're assuming), giving us the "Yeah so?" look from a safe distance. Once it ran off the trail, we walked by, clacking our hiking sticks together, requesting safe passage aloud for good measure. <br />
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By the time we made it to the campground, checked in, and got to our reserved campsite, we had just enough time to trek to the campstore for dinner provisions - my new favorite soda, Dr. Wham, and ham to boost our elbow pasta with chicken bouillon broth dinner. The humidity was ridiculous and we needed the sodium boost. We also got to shower.<br />
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If you ever want to experience luxury on the AT, Shenandoah is one way to do it. You can stay at every campground and get a shower if you so desire, if the fees for the campsite and shower are worth it to you. If you've really got the dough, you can hike lodge to lodge. <br />
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Having a layout that's spread out, Loft Campground was a pain on foot. For example, the walk from our campsite to the showers/camp store was at least a half mile one way; yet, we enjoyed this campsite the most of the three sites where we stayed. The Loft sites ($15/night; $1.75/5.25 minute shower) were spacious and offered a good amount of privacy. Big Meadows is the most popular and pricey, coming it at $20 for a campsite and $1.75 for a 5.25 minute shower. Lewis Mountain Campground is the smallest, quick to fill up, but $15 for a site, $1 for a 5 minute shower, and easy to get around on foot, with the bonus of a real bathroom for a shower.<br />
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That's the MSR Hubba Hubba NX tent. Very cozy for two people, lightweight, durable, and easy to set up. Alex is basically a master at tying knots now, and he tied the guy lines down no problem. Eventually, I should practice this.<br />
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Hair report: I found that pigtails kept the hair off my neck the best.<br />
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We double-filtered our water the entire trip. The Steripen is good for clear bodies of water, and most of the springs we used were not. Alex filtered the water through a pump and I followed up with the Steripen. He also brought chlorine tablets as a backup. </div>
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Next morning, we got an earlier start at 9:45 AM. Fueled by four bags of homemade granola, we powered through four hours of uphill, downhill, bug-infested trails without a problem (other than the gnats and flies). Nonetheless, this day would be challenging for both of us. Observe: Alex next to a surly AT marker, a sign of the day to come. Those thru-hikers sure got a sense of humor.<br />
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I forget how long of a hike this day was. I think it was around 14 or 15 miles, made tougher by relentless ups and downs, our first onslaught of gnats, and the thunderstorm a couple miles from camp (no lightning, thankfully). We needed a second water stop at Pinefield Hut. Total breaks for the day clocked in at one hour-thirty minutes, including a half hour for lunch. We take our time eating lunch, what can I say?<br />
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We somehow misjudged the distance that day, and were disheartened when we came up to the trail post at Simmons Gap to discover that not only did we have six more miles to the hut, but the ranger station did indeed have water, which the map did not specify. It was on this section of the trail when thunder loomed in the distance. Eventually, we stopped to hastily put the rain covers on our packs before the rain hit, preventing a big mistake.<br />
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We nervously made our way on the trail, surrounded by blowing trees and slippery rocks. We crossed paths with a barefoot southbounder donning a poncho (who needs heavy rain jackets!), happily marching along the trail. We marveled at his ability to cover the terrain barefooted, and I wish I had asked to see the soles of his feet. Judging by his seemingly good spirits, he probably would have shown me. I called him Hobbit.<br />
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Arriving at Hightop Hut at 6:15 PM, we made quick work of setting up the tent and cooking dinner. As dinner boiled, I peered into the hut after noticing a lone backpack. I didn't see anyone around it, and wondered if Merlin, the friendly NOBO thru-hiker I briefly met, whose tent was set up away from the hut, left his pack there. Not that that made any sense. Eventually, I realized someone was sleeping behind their pack, and I had been staring at them like a creep. Sorry, hiker.<br />
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Let me state for the record that I have yet to shit in the woods, as Bill Bryson put it. So he may not have completed the entire AT, but he has one up on me in that regard. Not that I was afraid of doing it, since I definitely did not hold everything in, I simply figured, why not wait until a toilet? Alex keeps making fun of me for it.<br />
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Big Mistakes #2-7:<br />
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#2: We're not so great at reading mileage on maps. Our estimates were pretty close, and for the purposes of this trip, we didn't need to be accurate since we had planned point-to-point destinations. We just hiked more than we intended, is all.<br />
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#3: Granola made for an incredible energy-filled breakfast, with our two best days a result of a heavy breakfast of granola (4 cups homemade granola mixed with 1 cup instant milk powder; add water), but it was THE HEAVIEST FOOD ITEM I CARRIED. It was so heavy. At the end of the hike, four bags remained. I brought two bags per day per person -- way too much. Three bags per day, at most, split between the two of us, would have done the job.<br />
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#4: Realistically, we should have focused on food that could be eaten quickly while hiking. We brought Poptarts that we despised by the end. Choking down a dry Poptart at any point of the day was disgusting. They also require delicate handling, which is bad for hiking. Snicker bars were our friend. The six we brought were supplemented by two bars that we purchased at the overpriced campstore. Next time, no Poptarts, less granola, and more Snickers bars or other easy to eat items that provide a quick boost of energy. Common sense should have kicked it, too. I had read enough thru-hike reports, and many of those hikers don't eat a hot breakfast. <br />
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#5: I somehow forgot to pack two of my sports bras and had to make do with the one I wore on the drive to VA. Three sports bras is a bit excessive, though, and next time I'd just bring two total to switch out. I don't mind the extra weight of additional clothing since I'm only out there for a few days.<br />
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#6: Somewhere between Hightop Hut and Lewis Mountain Campground, I dropped my roll of toilet paper.<br />
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#7: I learned that my backpack did not fit properly. I have an Osprey Aura 50 AG. I didn't get fitted, relying on the many reviews I read (from Outdoor Gear Lab, various user reports, and Youtube videos) for guidance and liked the idea of the anti-gravity air suspension, not taking into consideration the part of the OGL review stating that the Aura AG didn't handle heavy weight well. My torso is just shy of 18-inches, and some reviewers had good luck sizing up to a medium. Because of the "on the fly" hip belt adjustment that accommodates a wide range of body sizes, the hip belt wouldn't strap tight enough for me with the size medium. Total big rookie mistake. While, Alex's Atmos 65 AG did fit him well, he agreed that he wouldn't want to carry any heavier of a load in it. So, I'm looking at a couple other packs.<br />
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We left Hightop, making our way up to the actual high top of Hightop Mountain before descending yet again. I made the statement of "Lewis Campground or bust" at the beginning of the day, and I repeated it ad nauseam to myself when my pack started rubbing uncomfortably against my hipbone.<br />
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Day three was the toughest for me, and I started dragging by the end of the hike. My pack was feeling pretty uncomfortable, with my aches reaching peak pain mode. Despite it being the shortest hike of the trip at 12 miles, the relentless tree cave of gloom that had been the majority of the trail for the past three days got to me. I've had this sensation once before, on a 10 mile day hike in New Jersey -- all I remember was being insanely happy to reach a clearing. We came up to Lewis Mountain, where I discovered my lack of toilet paper, chose a campsite, and got to work setting up our tent before the rain came down.<br />
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Tent report: we did not get wet.<br />
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Toilet paper report: I took a few wads from the camp restroom. <br />
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The next day, decisions were made. Lewis to Big Meadows is 8.7 miles, and Big Meadows to Skyland is 8.1 (longer, since we had to hike more to reach the parking lot). I doubted my ability to do a seventeen mile hike, considering how I fared the day before (missed connection: we did not have granola for breakfast!), repeatedly speculating that we'd end up spending the night at Big Meadows, finishing up and driving out Thursday.<br />
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We started that day with another big breakfast of four bags of warmed granola, in part because we both decided Poptarts are gross, and to lighten up my feed bag weight. With full bellies and a lightened load, we set out on the first part of our final leg of the trip. We moved well, and I enjoyed being able to see the sky without being hit relentlessly by the sun. My mood improved and I concentrated on my breathing and the trail around me.<br />
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Not blueberries.<br />
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Nearing Big Meadows, the trail stopped being that tree cave of gloom. We unexpectedly came upon an unmarked cemetery on our only road crossing that was not Skyline Drive. As it turns out, there are a few other family cemeteries that existed before the park's creation. Like many national parks (including the Smokies), towns filled with people living their lives were in place long before those glorious parks came to be. When I pass remnants of what remain from those times, I can't help but acknowledge that while I get the privilege of being able to journey through such a magnificent place, it came at the expense of many people who had established families and lives. In that regard, it feels like the entire park is a cemetery.<br />
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We reached Big Meadows at 1:30. We felt great, and I declared that it would be ridiculous to stop for the day; forward, march! Obviously, after a lunch break. Since we were able to fill up our water bottles at the picnic area, we saved time by not having to pump filter. Those little breaks really add up, especially when the springs are longer than one or two tenths to reach. Despite there being many falls in Shenandoah, there was a significant lack of bodies of water on this leg of the AT. If you had to fill up, you had the option of detouring to a spring or waiting until you reached a campground.<br />
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Back on the trail. Is it over yet? Perhaps because this was the final hike, we were more than motivated to get er done, get back to the cats, and sleep in a real bed. I was bracing for more gloom, but was pleasantly surprised to find that the majority of this section of the trail traverse ridges. Even though the terrain was rockier and Skyland is the highest elevation of the park, we had a far more enjoyable time.<br />
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Alex made a trail friend.<br />
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Rocks.<br />
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More rocks.<br />
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Eventually, we reached Skyland where the trail comes out by the horse stables, to discover we had about a mile more to reach the parking lot.<br />
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The final mile of any long hike is bittersweet. On one hand, I was proud and relieved to have finished. On the other hand, despite the low points, I was sad that it was over. For many people, they go into a hike expecting to learn life-changing lessons from the trail. Mostly, though, those lessons are learned from retrospection, with perhaps a bit of choice-supportive bias thrown in for good measure. I remember the fun I had now that it's over and I no longer have to wear the same damp sports bra every single day. But if I think back to my low points on the trail, work through why they happened and what I could have done differently, those are lessons I can apply to the low points of my daily reality, if I am willing.<br />
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Enough of that, though. For now, I'm glad I don't need Poptarts. I learned that no amount of hiker hunger makes those things palatable.<br />
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<br />Christinehttp://www.blogger.com/profile/17361819186011561670noreply@blogger.com11tag:blogger.com,1999:blog-1060755630800309245.post-73340148811556826402015-08-31T10:30:00.001-04:002017-04-03T17:18:02.901-04:00Adventures in New Paltz, New York<div style="text-align: center;">
<img alt="Gertrude's Nose, Minnewaska State Park" src="https://c2.staticflickr.com/6/5639/20412220903_0e3b19828c_b.jpg" /></div>
Slowly, but surely, I am creating favorite places in and around New Jersey, and New Paltz, New York, is one those favorites. It all started with a trip to Minnewaska State Park shortly after moving here. We took a hike to the lake, swam, and finished with a harrowing mountain biking adventure back down that was only harrowing to me. That excursion ended with a meal at the fantastic Turkish restaurant in the little city of New Paltz. Nowadays when Alex and I go, we start with a hike/run -- I hike up, he runs up a different route, and of course I try to beat him to the top. <br />
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<img hiking="" millbrook="" mountain="" src="https://c1.staticflickr.com/1/657/20412221253_10991d463c_b.jpg alt=" /><br />
<img alt="Pellegrino at the top" src="https://c2.staticflickr.com/6/5676/20846485109_a9c8411506_z.jpg" /></div>
At the top, we like to enjoy Pellegrinos, relishing in the sweet-tart beverage after hauling ourselves up. This time, instead of stopping at Millbrook Mountain, we continued on to Gertrude's Nose, a route we hadn't taken before. There are some steep uphills, but nothing rough enough to make us call it quits. The very first picture of this post is from the top of Gertrude's. <br />
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<img alt="Alex on Gertrude's Nose" src="https://c1.staticflickr.com/1/608/20845185840_9454765bf0_z.jpg" /><br />
<img alt="Step back from that ledge, my friend" src="https://c1.staticflickr.com/1/724/20845185710_574e5c0e25_z.jpg" /><br />
<img alt="Walk on" src="https://c1.staticflickr.com/1/572/21040885351_a0db4c3818_z.jpg" /></div>
If you're going to hike in this park, take some extra water and food and get your entry fee's worth by hiking this route. It was really enjoyable and the views are plentiful. Bring a towel and dip your feet in the lake on the way back, too.<br />
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<div style="text-align: center;">
<img alt="Jenkins-Luekin Orchards" src="https://c1.staticflickr.com/1/686/20845384758_f777de87c0_z.jpg" /><br />
<img alt="See you in autumn, apples!" src="https://c1.staticflickr.com/1/777/20845185340_ee8160e46f_z.jpg" /><br />
<img alt="Half a bushel of peaches" src="https://c1.staticflickr.com/1/721/20846484529_e75f31277f_z.jpg" /></div>
Once we're finished hiking, we make our way to <a href="http://www.jlorchards.com/" rel="nofollow">Jenkins-Luekin Orchards</a> for local fruit. Last week, we picked up a half bushel of yellow plums, and boy those are good. They're like little balls of fruit juice with a bit of flesh thrown in for good measure, the kind you must eat with a large bib or over the sink. Even Saffron enjoyed them -- he would stick his dirty paw into the box, hook his claw into a plum, and drag it out and onto the floor. We swiftly put an end to his game once we found out the plums were the source of his late night yowling. An entire fruit bin filled with plums remain.<br />
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Peaches were the fruit of choice for this trip. Somehow, we managed to fit most of the half bushel in the fridge, and I'll use a few in a pie today. Although the grocery store advertises "local fruit", the peaches and plums we've purchased there never taste as rich and country-ish as the ones bought right from the source. Maybe it's the shipping method that causes fruit to lose its flavor or that it is picked before it's ripened. Either way, it's not as satisfying as any of the fruit we have purchased at Jenkins-Luekin, and I'm lucky it's available for me. We'll be back in the fall for apples and cider when I need a breather from studying.<br />
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<div style="text-align: center;">
<img alt="Mudd Puddle Coffee" src="https://c2.staticflickr.com/6/5758/21033280585_5626f3703e_z.jpg" /><br />
<img alt="BLT with hot sauce" src="https://c1.staticflickr.com/1/776/20845185040_c2c225da28_b.jpg" /></div>
Alex and I love small coffee shops with well-made espresso beverages. We have a few options closer to home we visit on the weekends, and it's nice to find equally as good places for a post-hike latte. <a href="http://www.muddpuddlecoffee.com/" rel="nofollow">Mudd Puddle Coffee</a> is nestled between little restaurants and shops in a small shop district in New Paltz, off of the main street, . There was quite the crowd on Saturday, and the drinks were made a more hastily than usual, but the taste was not sacrificed. Typically, we'll just go in for lattes (with freshly ground nutmeg sprinkled on top -- you have got to try this!), though we were famished after our hike and opted to split a BLT. It was an incredible sandwich, and that's not just the hunger talking. Could have used more B, a sentiment I always have whenever I order a BLT. The L and T were very good and super fresh. Mmm, I can still taste it. Going to have to add BLTs to the menu.<br />
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New Paltz is a home away from home, even though I've never lived here so it doesn't really make any sense. I briefly considered transferring to SUNY New Paltz just to be closer to this area, but that makes even less sense. Probably just the hunger talking. In any case, we have a great time when we come through here for the day. I like traditions. I like making them, and I'm sad when old traditions fall by the wayside, no matter the reason. I'm more than happy that New Paltz is one of my new traditions, hopefully for many years to come.<br />
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Now, gotta go make that peach pie!Christinehttp://www.blogger.com/profile/17361819186011561670noreply@blogger.com5tag:blogger.com,1999:blog-1060755630800309245.post-29039832064233646032015-08-29T07:00:00.000-04:002015-08-29T17:59:44.739-04:00Morning Glory Muffins<div style="text-align: center;"><img src="https://farm1.staticflickr.com/718/20964602715_7314ff95d0_z.jpg" alt="morning glory muffins!" /></div>Good morning, folks. Today, I will be hiking through Minnewaska State Park, fueled by morning glory muffins. I had this recipe on my mind all week and eventually got around to baking them yesterday morning. My mom would often make a similar muffin with shredded carrots, apples, and ground flax seed, only I forgot to ask her for the recipe. Until I get it, I settled on a recipe for the <a href="http://www.ebfarm.com/recipes/original-morning-glory-muffins">original morning glory muffins</a>, found from Earthbound Farm. I dig the tropical inclusion of pineapple and coconut paired with spicy cinnamon. I wish I realized beforehand I didn't have enough pecans, because a crunchier bite would have made the muffins even better. <br />
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<div style="text-align: center;"><img src="https://farm1.staticflickr.com/771/20776565410_0ea38a2ba3_z.jpg" alt="morning glory muffins!" align="middle" /></div>Truth be told, the reason I put it off is because I loathe grating cups and cups of veggies/fruit. Procrastination at its finest! <br />
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<div style="text-align: center;"><img src="https://farm1.staticflickr.com/763/20938355386_675b21c9bf_z.jpg" alt="morning glory muffins!" /></div>My biggest pet peeve about muffins are squatty, hockey puck things, usually resulting from underfilled cups. When the recipe says to "fill to the brim", you best be filling those cups to the brim. Mine were filled just under the brim because I can't read real well. <br />
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<div style="text-align: center;"><img src="https://farm6.staticflickr.com/5699/20964603105_f0e84f5311_z.jpg" alt="morning glory muffins!" /></div>You should make these muffins. Alex, who isn't a muffin man, enjoyed two of them. My writing club group did, too. From this batch, I got twenty-two muffins -- enough for eating now, and some left over to freeze for later. <br />
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I insist you start your morning off right by getting up immediately and baking these glorious muffins. They'll come in handy for fueling your weekend adventures. I'll see you when I get back from my hike!Christinehttp://www.blogger.com/profile/17361819186011561670noreply@blogger.com9tag:blogger.com,1999:blog-1060755630800309245.post-91636948501692674002014-12-17T21:47:00.000-05:002014-12-17T21:47:55.024-05:00The Great Food Blog Cookie Swap 2014<div style="text-align: center;"><img src="https://farm8.staticflickr.com/7564/15860700129_60fde312fd_o.jpg" /></div>Since the end of The Great Food Blog Cookie Swap in 2013, I've looked forward to the event all year! What better way to get in the spirit of the season than by baking cookies for your fellow food bloggers? With sponsors like Oxo and Dixie Sugar matching up to $3000 in donations for <a href="http://www.cookiesforkidscancer.org/" rel="nofollow">Cookies for Kids' Cancer</a>, we're also baking for more than just ourselves. Many thanks to <a href="http://www.loveandoliveoil.com/" rel="nofollow">Love & Olive Oil</a> and <a href="http://www.thelittlekitchen.net/" rel="nofollow">The Little Kitchen</a> for continuing to host this event.<br />
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<div style="text-align: center;"><img src="https://farm9.staticflickr.com/8591/16046745085_c482901e4d_n.jpg" /><img src="https://farm9.staticflickr.com/8610/15859469330_9d890c1467_n.jpg" /></div>They also threw in a few treats for us, as well! The Oxo decorating kit looks especially awesome, and I can't wait to try it out. <br />
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<div style="text-align: center;"><img src="https://farm8.staticflickr.com/7578/15860699319_23586febc9_z.jpg" /></div>This year, I went with a recipe I've made before, but have never blogged about. It's a shortbread type of cookie flavored with orange zest and toasted pecans that isn't too sweet or crumbly, and would hold up well during shipping. The dough comes together easily and isn't difficult to roll and cut out. If you've ever heard of the Archway Christmas Nougat cookie, that's what these are like, only this recipe is called 'Christmas Angel Cookies'. <br />
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<div style="text-align: center;"><img src="https://farm8.staticflickr.com/7533/15860989217_9e4da9b76f_z.jpg" /></div>Last year, I didn't do too well with the packaging. I made up for it by purchasing these cute Christmas tins from the dollar store, lining the interiors with decorative paper purchased from the craft store. <br />
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<div style="text-align: center;"><img src="https://farm8.staticflickr.com/7461/16020972256_f4df07300b_z.jpg" /></div>I sent these out to Jennifer from <a href="http://www.honeyandbirch.com/" rel="nofollow">Honey and Birch</a>, Sheryl from <a href="http://www.ladybehindthecurtain.com/" rel="nofollow">Lady Behind the Curtain</a>, and Melissa from <a href="http://thebakedequation.com/" rel="nofollow">The Baked Equation</a>. I heard back from two of them and they both enjoyed the cookies! <br />
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I received Butter Almond Cookies from <a href="http://whatmickyeats.blogspot.com/2014/12/at-home-buttery-almond-cookies.html" rel="nofollow">What Micky Eats</a>, which were incredibly good and had an amazing texture. My other cookie elf was Becky from <a href="http://www.thecookierookie.com/mint-chocolate-brussels-cookies/" rel="nofollow">The Cookie Rookie</a>, who sent Mint Chocolate Brussels Cookies that reminded me of milano cookies, only better.<br />
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If you're interested in participating next year, <a href="http://fbcookieswap.us2.list-manage1.com/subscribe?u=66bf80afd570fcb3c6194e49e&id=317a470233" rel="nofollow">subscribe</a> to receive notifications. <br />
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<hr><a href="https://sites.google.com/site/runningfoodierecipes/christmas-angel-cookies">Print this recipe</a><br />
<div id="content" class="mycontent"><div style="text-align: center;"><span style="font-size: 125%;">Christmas Angel Cookies</span><br />
<span style="font-size: 85%;">While I was unable to locate the source where I originally found the recipe, I was able to find a copy of it <a href="http://www.tastebook.com/recipes/3333598-Christmas-Nougat-Cookies-Angel-Cookies-" rel="nofollow">here</a></span></div><br />
<i>Ingredients -</i><br />
<br />
1 1/2 cups vegetable shortening<br />
3 cups powdered sugar<br />
finely grated zest of 1 orange<br />
1 1/2 tsp. salt<br />
2 tsp. vanilla<br />
2 cups flour<br />
2 cups roasted pecans, finely chopped<br />
<br />
<i>Directions -</i><br />
<ol><li>Preheat oven to 325°F (300°F for convection ovens).</li>
<li>In an electric mixer, cream the shortening, powdered sugar, and orange zest for 3 minutes, scraping down the sides from time to time. Add the salt and vanilla and mix thoroughly. Using the mixer’s paddle attachment, mix in the chopped pecans. Add the flour, and mix just until it is thoroughly combined with the other ingredients.</li>
<li>On a well-floured surface, with a well-floured rolling pin, roll out the dough 1/4” thick. Using a 1 1/2” round cookie cutter, cut out the cookies and place 1/2” apart on a cookie sheet.</li>
<li>Bake 8 minutes, being careful not to let the cookies brown (they should still be white when you remove them from the oven). Transfer to racks and let the cookies cool completely. Store Christmas Nougat Cookies in an airtight container.</li>
</ol></div>Christinehttp://www.blogger.com/profile/17361819186011561670noreply@blogger.com5tag:blogger.com,1999:blog-1060755630800309245.post-60113913619184226872014-11-21T10:42:00.001-05:002014-11-21T12:46:35.559-05:00pie talk.<div style="text-align: center;"><img src="https://farm8.staticflickr.com/7493/15842774111_06c32eda24_z.jpg" /></div>This is it! Are you ready? With less than a week until Thanksgiving, our menus are pretty much planned by now. You don't need me telling you what to make, though I'm gonna link to the few seasonally appropriate pie recipes from this here blog, and a few from other blogs that look tasty, just in case. <br />
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Mostly, I thought it would be fun to talk pie -- your go-to dough, a comprehensive breakdown on dough 101, and filling types. There are many ways to make a pie and most result in deliciousness. I'm forever perfecting my skills and learn from these kinds of discussions. What I'm going to do here is go over a few areas I've struggled with, and the ways I've learned to fix them. I'll also list actual expert advice, because we all need that.<br />
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<b>Up first, pie dough.</b><br />
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Over on Serious Eats, the superhero managing culinary director, J. Kenji Lopez-Alt, has a series called <i>The Food Lab</i>, wherein he breaks down a recipe to the most minutest of details to give you the best possible version of that recipe. (He has an excellent pho tutorial, but I'll reserve that for another time.) He has a very comprehensive post about <a href="http://sweets.seriouseats.com/2011/07/the-food-lab-the-science-of-pie-how-to-make-pie-crust-easy-recipe.html" rel="nofollow">pie dough</a>, which is very apropos for the holiday season. He covers everything from the best type of fat to use, how to blend it into the flour, how much water is needed, and whether or not you need to add vodka. He advocates weighing the flour, which I've never done. I mentioned the other day on my Facebook page that I have yet start weighing ingredients, but it's something I need to begin doing if I want to improve my baking. Take a look at his post!<br />
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The fat. Do you use butter, shortening, or a combination of both? I do the latter, a la Julia Child. Occasionally, I will make the all-butter pastry dough, but I prefer a butter-shortening dough. It's easier to work and doesn't shrink back as much as an all-butter dough, and it gets super flaky. I follow a recipe I found a couple years ago from <a href="http://www.howtoeatacupcake.net/2009/09/spicy-cinnamon-apple-pie.html" rel="nofollow">How To Eat A Cupcake</a>, only I use all all-purpose flour and removed the baking powder, as I found it caused the dough to puff out of shape.<br />
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On the King Arthur Flour blog, Flourish, there is a <a href="http://www.kingarthurflour.com/blog/2013/11/23/butter-vs-shortening/" rel="nofollow">detailed post</a> about different types of crust, including the vodka crust. It explained to me why my butter crusts never maintained the perfect crimped edging after baking -- it's just going to expand and puff (and possibly shrink) more than a butter-shortening crust. <br />
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I have a dough exception. I came across a recipe on Chez Pim for <a href="http://chezpim.com/bake/how-to-make-the-perfect-pie-dough" rel="nofollow">The One Pie Dough to Rule Them All</a>, an all-butter dough using a rolling and folding technique. It also has a different manner of incorporating the butter into the flour compared to most recipes. The flour gets dumped onto the counter, the slabs of butter get tossed into the flour mound, and you work it in with a pastry scraper and the heel of your hand. A minimum amount of water is added to just bring the dough together. After that, the dough is folded and turned. This is similar to a fraisage, a technique used to create superior flakiness. At first, it might seem contrary to every piece of advice you've ever learned about pie dough for ABSOLUTELY NOT OVERWORKING THE DOUGH UNDER ANY CIRCUMSTANCE. I understand! But trust me and trust the recipe when we tell you that it's going to be fine. I would advise waiting to test this out for when it doesn't matter. <br />
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Banking on the fraisage techniqe, I have a tendency to add too much water to my dough to make life easier. I either add too much and it gets a little soggy, or I add too little and it's difficult to roll out. The middle ground is to give the dough a gentle fraisage to further incorporate the dough after adding just enough water to make it come together. <br />
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<b>Filling.</b><br />
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<div style="text-align: center;"><img src="https://farm9.staticflickr.com/8638/15818928486_dd7b2ab925_z.jpg" /></div>When it comes to Thanksgiving, I tend to stick apple pies and pecan pies. I enjoy a good pumpkin, but it's not my favorite. I've had good success with both pecan and pumpkin, though I've struggled with apple. The filling would never completely cook, despite slicing the apples thinly, or the crust would still be soggy after more than an hour in the oven. To top it off, the slices wouldn't retain their shape. <br />
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Then, I stumbled on the apple pie recipe from <a href="http://www.howtoeatacupcake.net/2009/09/spicy-cinnamon-apple-pie.html" rel="nofollow">How To Eat A Cupcake</a>. In that recipe, the filling is cooked for a few minutes prior to baking, practically revolutionizing my life. The apples come out perfectly each time and the filling stays in place without getting too gelatinous. I use 1/4 cup lemon juice and add more spices, increasing the cinnamon a little and playing around with the combination of ginger/allspice/nutmeg/cloves. This last time, I added a little cardamom and loved the results. <br />
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As for apple varieties? I stick to Granny Smith because that's what I like. It's tart, and works with the sweet and spicy filling. But like I mentioned when it comes to baking a pie, there are as many ways to fill a pie as there are apple varieties, and I'll take you back to J. Kenji Lopez-Alt for the <a href="http://sweets.seriouseats.com/2011/10/the-food-lab-what-are-the-best-apples-for-apple-pies-how-to-make-pie.html" rel="nofollow">ultimate apple breakdown</a>. (How lucky is he to be able to make pies all day? If you need an intern, I'm available!)<br />
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He also touches on the subject of <a href="http://www.seriouseats.com/2014/11/the-food-lab-redux-science-apple-pie-thanksgiving.html" rel="nofollow">precooking the filling</a>, explaining how it won't cause the apples to become mushy. <br />
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<b>Enough talk.</b> What pies will you be baking (or eating!) for Thanksgiving? What do you struggle with the most when it comes to baking a pie, and what are your successes? I want to hear it all!<br />
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Here are a few recipes. <br />
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<div style="text-align: center;"><img src="https://farm6.staticflickr.com/5001/5206099620_82c8efdb46.jpg" /></div>- <a href="http://www.runningfoodie.com/2010/12/apple-custard-crumb-pie.html" rel="nofolow">Apple Custard Crumb Pie</a><br />
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<div style="text-align: center;"><img src="https://farm9.staticflickr.com/8178/8057622452_7c6e646ab4.jpg" /></div>- <a href="http://www.runningfoodie.com/2012/10/15-apple-pie.html" rel="nofolow">Apple Pie</a><br />
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- <a href="http://www.visionsofsugarplum.com/2014/11/cheesecake-cherry-pie.html" rel="nofollow">Cheesecake Cherry Pie from Sugar Plum</a> (I have not made this, but I trust her recipes and it looks delicious!)<br />
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- <a href="http://www.browneyedbaker.com/cherry-pie-recipe/" rel="nofollow">Cherry Pie from America's Test Kitchen</a> (I use frozen sweet cherries)<br />
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<div style="text-align: center;"><img src="https://farm4.staticflickr.com/3848/14888238725_8dc9c4b8dd.jpg" /></div>- <a href="http://www.runningfoodie.com/2014/08/i-come-bearing-pie.html" rel="nofollow">Maple Pecan Tart</a><br />
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<div style="text-align: center;"><img src="https://farm4.staticflickr.com/3941/15516287230_d9017fcfff.jpg" /></div>- <a href="http://www.runningfoodie.com/2014/11/pumpkin-pie.html" rel="nofollow">Tigger-Proof Pumpkin Pie</a><br />
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Christinehttp://www.blogger.com/profile/17361819186011561670noreply@blogger.com6tag:blogger.com,1999:blog-1060755630800309245.post-27411581663723668342014-11-03T14:11:00.001-05:002014-11-03T14:11:34.143-05:00Pumpkin Pie<div style="text-align: center;"><a href="https://www.flickr.com/photos/caudagali/15701098885" title="Pumpkin Pie by Christina, on Flickr"><img src="https://farm6.staticflickr.com/5615/15701098885_4406d9880a_z.jpg" width="640" height="480" alt="Pumpkin Pie"></a></div>The wind is howling and leaves are swirling through the air. It is definitely autumn here in New Jersey, and not a moment too soon. For whatever reason, I feel very comfortable in weather like this, even when I'm not outside in it. Now that things like sugar pumpkins, apples, and cider are in season, I've been trying to get as much out of it as I can. This weekend, Alex and I took a short trip up to New Paltz to pick up a half bushel of Ida Red apples, apple cider, and cider doughnuts from <a href="http://www.jlorchards.com/" rel="nofollow">Jenkins-Lueken Orchards</a>, and some New York maple syrup from <a href="http://home.earthlink.net/~vanbaren/olivereaschoolhousemaple/" rel="nofollow">Oliverea Schoolhouse Maple</a> at the farmer's market! We drove up to an outlook to take in the view before we left. <br />
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<div style="text-align: center;"><a href="https://www.flickr.com/photos/caudagali/15515710088" title="Pumpkin Pie by Christina, on Flickr"><img src="https://farm8.staticflickr.com/7495/15515710088_af29378294_z.jpg" width="640" height="480" alt="Pumpkin Pie"></a></div>We'll be busy working our way through all that the next few weeks!<br />
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I also made a pumpkin pie this weekend, as you can see. I've made and blogged about this recipe <a href="http://www.runningfoodie.com/2010/11/tigger-proof-pumpkin-pie.html">before</a>, though those pictures never did justice to the Tigger-Proof Pumpkin Pie. I have been meaning to update it for a while, because it's a pie you all really need to make. Typically, I use canned pumpkin. This time, I roasted a sugar pumpkin and pureed the pulp (not a difficult feat at all). Boy, I'll tell you, it tastes even better than I remembered, and it's all because of the fresh pumpkin puree. I don't mind using canned at all for things like muffins and breads, but when it's in a dessert where the filling is in the forefront, taking a little extra time to prep your own puree takes it to a whole other level. I ended up with extra puree that I'll likely use for <a href="http://www.runningfoodie.com/2014/10/pumpkin-muffins.html">muffins</a>, if I can't think of a better pumpkin dessert. (There is a pumpkin yeast bread from Baking with Julia I've been eying for a while now.)<br />
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Pro tip: After pureeing pumpkin, place in a fine mesh sieve to allow the excess liquid to drain.<br />
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<div style="text-align: center;"><a href="https://www.flickr.com/photos/caudagali/15515710578" title="Pumpkin Pie by Christina, on Flickr"><img src="https://farm4.staticflickr.com/3941/15515710578_12d9b786ce_z.jpg" width="640" height="480" alt="Pumpkin Pie"></a></div>The ingredients for this pie consist of the pumpkin puree (fresh or canned), spices (a blend of cinnamon, ginger, nutmeg, and cloves), eggs, and three types of sugar: sweetened condensed milk, brown sugar, and white sugar. Anyone who knows anything about the 100 Acre Woods knows that condensed milk is one of the main food groups, second only to honey. Not shown is the blind-baked pie crust. <br />
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<div style="text-align: center;"><a href="https://www.flickr.com/photos/caudagali/15516287300" title="Pumpkin Pie by Christina, on Flickr"><img src="https://farm8.staticflickr.com/7578/15516287300_744b9c4423_z.jpg" width="640" height="480" alt="Pumpkin Pie"></a></div>Whisk filling together. <br />
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<div style="text-align: center;"><a href="https://www.flickr.com/photos/caudagali/15701098925" title="Pumpkin Pie by Christina, on Flickr"><img src="https://farm8.staticflickr.com/7474/15701098925_93a543dc4c_z.jpg" width="640" height="480" alt="Pumpkin Pie"></a></div>Pour into prepared pie crust and bake. <br />
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<div style="text-align: center;"><a href="https://www.flickr.com/photos/caudagali/15516287230" title="Pumpkin Pie by Christina, on Flickr"><img src="https://farm4.staticflickr.com/3941/15516287230_d9017fcfff_z.jpg" width="640" height="480" alt="Pumpkin Pie"></a></div>What you see here is a mighty fine piece of pumpkin pie. The filling is smooth and custardy, the crust is perfectly browned on the bottom, and now I get to enjoy some pie for the next couple of days while listening to the howling wind outside.<br />
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<hr><div id="content" class="mycontent"><a href="https://sites.google.com/site/runningfoodierecipes/tigger-proof-pumpkin-pie">Print this recipe</a><br />
<br />
<div style="text-align: center;"><span style="font-size:125%;">Tigger-Proof Pumpkin Pie</span><br />
<span style="font-size:80%;">From The Little Big Book of Pooh by Monique Peterson<br />
(Personal notes: I used a different dough recipe that is actually quite similar to this recipe - chill before rolling, chill before baking - and I opted to pre-bake the crust for 15 minutes)</span></div><br />
<i>For crust -</i><br />
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1 1/3 cup flour<br />
1 tablespoon granulated sugar<br />
1/2 stick (1/4 cup) butter<br />
1/4 cup vegetable shortening<br />
2 tablespoons ice water<br />
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<i>For pie -</i><br />
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1 1/2 cups cooked or canned pumpkin<br />
1/4 cup brown sugar<br />
1/2 cup granulated sugar<br />
1 1/2 cups condensed milk<br />
1/4 teaspoon coarse salt<br />
1 teaspoon cinnamon<br />
1 teaspoon ground ginger<br />
1/4 teaspoon ground nutmeg<br />
1/4 teaspoon ground cloves<br />
2 eggs<br />
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<i>Directions -</i><br />
<ol><li>Preheat oven to 425°F.</li>
<li>To make crust, sift together dry ingredients. Using pastry blender or processor, cut in shortening and butter until mixture resembles coarse meal. Sprinkle water over dough and mix with fork until pastry is moist enough to form into a ball.</li>
<li>Roll out dough on a lightly floured surface into a 14" round circle. Transfer and press into 9" pie pan. Trim overhand and crimp edges. Chill in freezer for 15 minutes.</li>
<li>To make the pumpkin filling, whisk all the pie ingredients together in a large bowl until blended. Pour into the prepared crust.</li>
<li>Bake for 10 minutes, then lower oven temperature to 350°F and bake for an additional 40-50 minutes, or until knife inserted in center comes out clean.</li>
<li>Serve with whipped cream!</li></ol></div>Christinehttp://www.blogger.com/profile/17361819186011561670noreply@blogger.com7tag:blogger.com,1999:blog-1060755630800309245.post-66622064229033593432014-10-16T07:00:00.000-04:002014-10-16T22:08:22.772-04:00Pumpkin Muffins<div style="text-align: center;"><a href="https://www.flickr.com/photos/caudagali/15359180118" title="Pumpkin Muffins by Christina, on Flickr"><img src="https://farm4.staticflickr.com/3934/15359180118_7c45c77daf_z.jpg" width="640" height="480" alt="Pumpkin Muffins"></a></div>Hey, so it's now autumn! Except some days, I don't believe it, especially yesterday, when it was still fairly hot out. Is this Indian summer? Whatever it is, it hasn't stopped me from making dinner soups like they're going out of season, or sipping on hot tea after dinner. I've also busted out the pumpkin puree so that I can share with you my favorite pumpkin muffin recipe. <br />
<br />
I found this particular recipe from <a href="http://muffintop.wordpress.com/2006/11/03/pumpkin-muffins/" rel="nofollow">Muffin Top</a>, who got it from Gourmet magazine. Do you remember that magazine? It was great and I'm still sad it's gone. The bright orange color of the muffins lured me in and I wasn't disappointed. This recipe is super simple and makes tall, moist muffins, not those squatty little pucks that drive me crazy. Best of all, you use the entire can of pumpkin puree so you don't have to store 1/4 cup of puree, only to have it rot in the depths of the fridge before you remember that it's there. <br />
<br />
<div style="text-align: center;"><a href="https://www.flickr.com/photos/caudagali/15546150972" title="Pumpkin Muffins by Christina, on Flickr"><img src="https://farm4.staticflickr.com/3951/15546150972_bfab5a99a2_z.jpg" width="640" height="480" alt="Pumpkin Muffins"></a></div>The recipe's direction for mixing the batter is a bit weird, so I simplified it by mixing the dry (flour, spices, leavening, salt) and wet (pumpkin, eggs, oil, sugar, vanilla extract) ingredients separately. I also use my own combination of spices instead of a generic pumpkin pie blend. I like that I can decide to use more cinnamon one day, then turn around and make the next batch more gingery. In total, I use two-three teaspoons, not just one. One teaspoon isn't enough. And with a teaspoon of vanilla extract for added depth. You can leave the sugar as is, or you can decrease to 3/4 cup like I did this last batch. The recipe is included in this post to make the modifications clearer. <br />
<br />
<div style="text-align: center;"><a href="https://www.flickr.com/photos/caudagali/14925133793" title="Pumpkin Muffins by Christina, on Flickr"><img src="https://farm4.staticflickr.com/3950/14925133793_c7554408f2_z.jpg" width="640" height="480" alt="Pumpkin Muffins"></a></div>Dear readers, I can't go another post without addressing this <a href="https://www.penzeys.com/catalog/product.aspx?catalog=24&product=955" rel="nofollow">Extra Fancy (ooh la la) Vietnamese cinnamon</a> from Penzey's spices. I was first introduced to it by a friend, Bob, who sent me a Penzey's spice gift box. This cinnamon is very spicy and strong; Penzey's recommends reducing the cinnamon in a recipe by a third if using this kind. I like to think that it justifies the price that way, though if you love cinnamon, go all out! <br />
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<div style="text-align: center;"><a href="https://www.flickr.com/photos/caudagali/15359302567" title="Pumpkin Muffins by Christina, on Flickr"><img src="https://farm6.staticflickr.com/5613/15359302567_10d056c5ca_z.jpg" width="640" height="480" alt="Pumpkin Muffins"></a></div><div style="text-align: center;"><a href="https://www.flickr.com/photos/caudagali/15359184408" title="Pumpkin Muffins by Christina, on Flickr"><img src="https://farm6.staticflickr.com/5614/15359184408_b5baa36dd1_z.jpg" width="640" height="480" alt="Pumpkin Muffins"></a></div>Next, fold the dry ingredients into the wet, then divide evenly into twelve muffin cups. Exactly twelve muffin cups. You can fill the cups up just about all the way without causing a disaster, I promise. Sprinkle the tops with cinnamon sugar (and add pumpkin seeds, if you wish), then bake. <br />
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Now, I have a secret to share with you. These pictures, while mostly accurate, are a lie -- I forgot to add the oil. Although I noticed that there wasn't quite as much batter as there normally is, I didn't realize my mistake until after I had stuck the trays into the oven (I blame Gilmore Girls). I expected a disaster, and wasn't disappointed. While still edible, this batch just isn't as soft and tender as it normally is. The tops are more craggy than usual and the crumb suffers. I would absolutely not recommend skipping the oil. Please. <br />
<br />
<div style="text-align: center;"><a href="https://www.flickr.com/photos/caudagali/15359370008" title="Pumpkin Muffins by Christina, on Flickr"><img src="https://farm6.staticflickr.com/5615/15359370008_4c46868ac0_z.jpg" width="640" height="640" alt="Pumpkin Muffins"></a></div>Here is what the muffins should actually look like if made properly. I promise, I know what I'm doing, most of the time.<br />
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<div style="text-align: center;"><a href="https://www.flickr.com/photos/caudagali/15545309195" title="Pumpkin Muffins by Christina, on Flickr"><img src="https://farm4.staticflickr.com/3927/15545309195_bef819e4db_z.jpg" width="640" height="480" alt="Pumpkin Muffins"></a></div>Despite the error, the flavor was still there. Not bad for a mostly fat-free baked good! (I can't believe I said that.) I hope you enjoy these as much as I have! <br />
<br />
<hr /><a href="https://sites.google.com/site/runningfoodierecipes/pumpkin-muffins">Print this recipe</a><br />
<div id="content" class="mycontent"><div style="text-align: center;"><span style="font-size:125%;">Pumpkin Muffins</span><br />
<span style="font-size:80%;">The Running Foodie version, adapted from Gourmet November 2006, adapted from the American Club</span></div><br />
Makes 1 dozen<br />
<br />
<i>Ingredients -</i><br />
<br />
1 1/2 cups all-purpose flour<br />
1 tsp baking powder<br />
1/2 tsp baking soda<br />
1/2 tsp salt<br />
2-3 teaspoons spices, using any of the following: cinnamon, ginger, allspice, cloves, fresh nutmeg<br />
1 15-ounce canned solid-pack pumpkin <br />
1/3 cup vegetable oil<br />
2 large eggs<br />
1 teaspoon vanilla extract<br />
3/4 - 1 1/4 cup granulated sugar, plus an additional 1 tablespoon granulate sugar<br />
1 teaspoon cinnamon<br />
Additional: Pumpkin seeds<br />
<br />
<i>Directions -</i><br />
<ol><li>Put oven rack in middle position and preheat oven toe 350°. Put paper or foil liners into 12 muffin cups.</li>
<li>Whisk together flour, baking powder, baking soda, salt, and 2-3 teaspoons spices in a small bowl. Stir together cinnamon and 1 tablespoon sugar in a tiny bowl and set aside.</li>
<li>Whisk together pumpkin, oil, eggs, vanilla extract, and 3/4 - 1 1/4 cups sugar in a large bowl until smooth, then whisk in flour mixture until just combined.</li>
<li>Divide batter among muffin cups, then sprinkle tops with cinnamon-sugar mixture (if using pumpkin seeds, top with seeds first before sprinkling tops with cinnamon-sugar). Bake until puffed and golden brown and a wooden pick or skewer inserted into center of a muffin comes out clean, 25 to 30 minutes.</li>
<li>Cool in pan on a rack 5 minutes, then transfer muffins from pan to rack and cool to warm or room temperature.</li>
</ol></div><br />
Christinehttp://www.blogger.com/profile/17361819186011561670noreply@blogger.com5tag:blogger.com,1999:blog-1060755630800309245.post-56555700077745517562014-08-26T18:27:00.000-04:002014-08-26T18:27:33.374-04:00It's Still Summer<div style="text-align: center;"><a href="https://www.flickr.com/photos/caudagali/14860327107" title="Grapefruit Sandwich Cookies by Christina, on Flickr"><img src="https://farm4.staticflickr.com/3877/14860327107_f2a77dce27_z.jpg" width="640" height="480" alt="Grapefruit Sandwich Cookies"></a></div>You've probably heard that pumpkin spice lattes are already available at Starbucks, and maybe you even know someone who already got one, and maybe even that person suggested that the lattes signify the start of autumn. Well, folks, it's still summer, and I'm not yet ready for it to be autumn. Considering that the high is still over 75° most days, I am right. If you don't want to take my word for it, autumn doesn't officially begin until late-September here in the Northern Hemisphere. Although I've continued ordering (hot) lattes at Starbucks all throughout summer, those lattes were not seasonal flavors. That's my story and I'm sticking to it. <br />
<br />
<div style="text-align: center;"><a href="https://www.flickr.com/photos/caudagali/14860172479" title="Grapefruit Sandwich Cookies by Christina, on Flickr"><img src="https://farm4.staticflickr.com/3910/14860172479_ded8bd4fe8_z.jpg" width="640" height="480" alt="Grapefruit Sandwich Cookies"></a></div>So, in defense of summer, I present you with these <a href="http://www.marthastewart.com/353737/pink-grapefruit-sandwich-cookies" rel="nofollow">Pink Grapefruit Sandwich Cookies</a> from Martha Stewart. The bright flavor is perfectly summer with a balance of sweet and tart. Although winter is the season for citrus fruits, citrus is a flavor I tend to associate with summer, such as pitchers of freshly squeezed lemonade and lime cookies with confectioners' sugar coating. This recipe have been on my radar for a while, actually, but procrastination is my number one hobby. Finally, I get to cross them off my list! <br />
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<div style="text-align: center;"><a href="https://www.flickr.com/photos/caudagali/14860230100" title="Grapefruit Sandwich Cookies by Christina, on Flickr"><img src="https://farm4.staticflickr.com/3853/14860230100_bb0043a813_z.jpg" width="640" height="480" alt="Grapefruit Sandwich Cookies"></a></div>Both the cookie and the buttercream contain grapefruit juice and zest. While this makes the cookie flavorful, the juice might be the reason the dough came out softer than sugar cookie dough should be, making rolling and cutting circles difficult. Despite baking the dough straight from the freezer, the cookies didn't hold shape in the oven. It also browned a little more than I would have liked, and I suspect that has to do with the oven temperature not being accurate. <br />
<br />
What would I do to remedy the soft dough? I might add more flour next time, or decrease the egg yolks from two to one. I don't want to reduce the grapefruit juice since that's what gives the cookie its flavor.<br />
<br />
Pro tip: Wax paper is useless for rolling out sticky cookie dough.<br />
<div style="text-align: center;"><a href="https://www.flickr.com/photos/caudagali/15043819771" title="Grapefruit Sandwich Cookies by Christina, on Flickr"><img src="https://farm6.staticflickr.com/5551/15043819771_56b6669872_z.jpg" width="640" height="480" alt="Grapefruit Sandwich Cookies"></a></div>Mmm, buttercream! The fresh grapefruit juice really helps cut the cloying sweetness of the confectioners' sugar-based buttercream. Tinting it pink is optional.<br />
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The texture of the cookies improves the longer its stored, going from crunchy to soft. Then again, maybe they're supposed to be crunchy. Not entirely sure, but either way, the cookies are delicious. <br />
<br />
<div style="text-align: center;"><a href="https://www.flickr.com/photos/caudagali/14860302608" title="Grapefruit Sandwich Cookies by Christina, on Flickr"><img src="https://farm4.staticflickr.com/3903/14860302608_1e3f5ba2ba_z.jpg" width="640" height="480" alt="Grapefruit Sandwich Cookies"></a></div>I don't mean to sound Grinchy about the upcoming season. I'm looking forward to some things pumpkin, crunchy leaves in orange, red, and brown colors, crisp, cool temperatures, and apple cider. But since I don't work in advertising, I'm not going to rush it. When the time comes, I will have my celebratory pumpkin latte... If Starbucks hasn't already run out of syrup by then. <br />
<br />
<div style="text-align: center;"><a href="https://www.flickr.com/photos/caudagali/15046530162" title="Grapefruit Sandwich Cookies by Christina, on Flickr"><img src="https://farm6.staticflickr.com/5564/15046530162_21c6fc7051_z.jpg" width="640" height="480" alt="Grapefruit Sandwich Cookies"></a></div>Christinehttp://www.blogger.com/profile/17361819186011561670noreply@blogger.com9tag:blogger.com,1999:blog-1060755630800309245.post-30015469459773217142014-08-11T14:36:00.003-04:002014-08-11T14:41:13.500-04:00I come bearing pie. <div style="text-align: center;"><a href="https://www.flickr.com/photos/caudagali/14701266809" title="Maple Pecan Pie by Christina, on Flickr"><img src="https://farm4.staticflickr.com/3868/14701266809_40b7631c31_z.jpg" width="640" height="480" alt="Maple Pecan Pie"></a></div>Well, hello. It has certainly been a while, unfortunately. I'm not going to get into all the specifics of what lead to my hiatus (because who reads this blog, anyway?), but, among other things, I wasn't satisfied with the direction I had taken the blog. If you noticed the increase in sponsored posts, I apologize. Although I tried to keep them relevant, I felt like I was unable to seamlessly integrate those posts to fit with the normal content. I could have worked on that and continued earning enough to pay for a few small bills, like the blog hosting, Flickr account, and cell phone bill, but the requirements rose while the profits dropped and I didn't feel like the work I would have put into it was worth it. <br />
<br />
At that point, I had begun despising blogging. The aforementioned was a small part of it; another part of it was that I felt as if the community that once drew me in seemed to have lost its path, but it was really was just me losing my way. I won't be eliminating product reviews or sponsored posts altogether, but it's not going to be nearly as often. It's just not what I want this space to be about. <br />
<br />
So, I offer up pie, because that <i>is</i> what this blog is about. Not much of baking has been going on around here, either, making it almost impossible to find anything to blog about (I'm not even going to get into running right now.) I really do want to get back into the kitchen and bake/cook/blog more because it's a skill I enjoy developing and it's pretty much one of my biggest hobbies. I hope to utilize my subscription to Bon Appetit more than I currently do, as well. Have you heard of MasterChef? That show is also my inspiration. MasterChef is probably my favorite cooking competition show and I've always thought it would be amazing to have the skills necessary to audition. My skills aren't that refined, but maybe one day it will be.<br />
<br />
<div style="text-align: center;"><a href="https://www.flickr.com/photos/caudagali/14701308398" title="Maple Pecan Pie by Christina, on Flickr"><img src="https://farm6.staticflickr.com/5554/14701308398_5dc47495e0_z.jpg" width="640" height="480" alt="Maple Pecan Pie"></a></div>I've made this <a href="http://www.epicurious.com/recipes/food/views/Maple-Pecan-Tart-240422" rel="nofollow">maple pecan tart</a> around four times total, learning something new each time. The first time, I learned that I did not like the crust in the recipe; it's more of a cookie-shortbread crust than an actual pastry crust. For the filling, I toasted the pecans and browned the butter, two simple changes that I felt made the pie even better than it would have been otherwise.<br />
<br />
<div style="text-align: center;"><a href="https://www.flickr.com/photos/caudagali/14907773443" title="Maple Pecan Pie by Christina, on Flickr"><img src="https://farm4.staticflickr.com/3895/14907773443_9db024ba3c_z.jpg" width="640" height="480" alt="Maple Pecan Pie"></a></div>The second time, I used David Lebovtiz' tart dough that is prepared in the oven and pressed into the pan. It would have worked out well if I had doubled the recipe. As is, the bottom was too thin and the filling leaked through, causing the filling to seep through and caramelize, making the finished tart impossible to neatly serve. <br />
<br />
But, I used Georgia pecans a friend sent to me as a gift, so the memories of that tart are associated with good things. <br />
<br />
<div style="text-align: center;"><a href="https://www.flickr.com/photos/caudagali/14887574662" title="Maple Pecan Pie by Christina, on Flickr"><img src="https://farm4.staticflickr.com/3889/14887574662_d65592101e_z.jpg" width="640" height="480" alt="Maple Pecan Pie"></a></div>The third time, I made an all-butter dough using a folding technique found on <a href="http://chezpim.com/bake/how-to-make-the-perfect-pie-dough">Chez Pim</a>. I LOVED this dough. It's so easy to work with, and I actually did notice a difference. I was even asked if I used puff pastry instead of pie dough, that's how flaky it was. Instead of a tart pan, I baked it in a pie dish, and there ended up being a thicker layer of sugary, eggy filling compared to the tart version.<br />
<br />
The fourth time, I baked it in a tart pan again and the crust (using the same dough) didn't thoroughly bake, since I forgot to compensate for the pan being on a baking sheet by moving the oven rack down.<br />
<br />
<div style="text-align: center;"><a href="https://www.flickr.com/photos/caudagali/14888238585" title="Maple Pecan Pie by Christina, on Flickr"><img src="https://farm4.staticflickr.com/3894/14888238585_72404c973d_z.jpg" width="640" height="480" alt="Maple Pecan Pie"></a></div>In this incredibly too close-up picture, you might be able to see the visible layers beginning to form. Had it been thoroughly cooked, like the edges of the crust in the first picture, this crust would have been perfect. <br />
<br />
But the filling was good. What I especially like is that it isn't too sweet given the fact that it has three different types of sweetener (brown sugar, maple syrup, dark corn syrup). It's all balanced here. <br />
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The recipe itself is incredibly consistent, and I didn't have a problem with the filling not setting after cooling. Being able to neatly slice a pie or tart is as important to me as the taste, so if a neat slice isn't possible, I feel like I missed the mark.<br />
<br />
<div style="text-align: center;"><a href="https://www.flickr.com/photos/caudagali/14888238725" title="Maple Pecan Pie by Christina, on Flickr"><img src="https://farm4.staticflickr.com/3848/14888238725_8dc9c4b8dd_z.jpg" width="640" height="480" alt="Maple Pecan Pie"></a></div>I'm glad I finally got this pie up here. A little early for the upcoming holidays (it's <i>really</i> almost that time again, isn't it? Sigh...), though better early than late. For that, thanks goes out to people who prefer birthday pies over birthday cakes. <br />
<br />
And I hope to see you around here soon.Christinehttp://www.blogger.com/profile/17361819186011561670noreply@blogger.com6tag:blogger.com,1999:blog-1060755630800309245.post-47786912137141377102014-05-09T14:53:00.002-04:002014-05-09T14:55:50.565-04:00Reebok Skyscape Review<div style="text-align: center;"><span style="font-size:85%;">I participated in a campaign on behalf of <a href="www.momcentralconsulting.com" rel="nofollow">Mom Central Consulting</a> (#MC) for Reebok. I received a product sample to facilitate my review and a promotional item as a thank you for participating. #sponsored #skyscrape</span><br />
<a href="https://www.flickr.com/photos/caudagali/13958852258" title="Reebok Skyscape review by Christina, on Flickr"><img src="https://farm8.staticflickr.com/7353/13958852258_3125618dd3_z.jpg" width="640" height="480" alt="Reebok Skyscape review"></a></div>Hey guys! I had this great opportunity to test out some new shoes you may have heard about (Miranda Kerr commercial, anyone?), the <a href="http://shop.reebok.com/us/product/women-skyscape-runaround-shoes/IPO95?cid=M42890" rel="nofollow">Reebok Skyscape</a>. It was perfect timing, since I had been looking for casual shoes that are comfortable and was going out of town to play spectator at a marathon Alex ran. That meant I would be on my feet for around three hours. I was intrigued by the selling points of the shoe: <br />
<br />
<blockquote>Reebok Skyscape is considered to be an everyday shoe perfect for active and casual occasions, featuring 360 degrees of foam comfort packed into a stylish silhouette that can be paired with a variety of outfits. <br />
<br />
The Skyscape upper is crafted using the same manufacturing techniques and processes as molded foam bras, but with materials optimized for the stresses and strains placed on the feet. The material is a seamless, 2-way stretch to comfortably envelop the foot, while allowing for natural foot movement and breathability. The sole resembles cloud-like pillows for cushioning, comfort, and flexibility. The Skyscape comes in a broad range of colors.</blockquote><br />
It definitely sounds like a great shoe! Of course, I'm ever the skeptic, and nothing compares to user experience. <br />
<br />
<div style="text-align: center;"><a href="https://www.flickr.com/photos/caudagali/14142173401" title="Reebok Skyscape review by Christina, on Flickr"><img src="https://farm6.staticflickr.com/5568/14142173401_b87b7c913d_z.jpg" width="640" height="480" alt="Reebok Skyscape review"></a></div>I ordered my shoes, size 9, from <a href="http://www.kohls.com/product/prd-1625598/reebok-skyscape-runaround-walking-shoes-women.jsp" rel="nofollow">Kohl's</a> (currently on sale for $60!) and eagerly waited for them to arrive. Upon opening the box, I was a blown away by how pink they were, even though I knew based on pictures that these shoes would be bright. To me, the color isn't obnoxious, though, and it adds a burst of color to my otherwise monotone wardrobe. Another selling point of these shoes is that they can be easily washed in the washing machine, so I'm not too concerned about stains. In fact, because I'm me, I got a stain on them, which I just scrubbed out with soap and a washcloth. At some point, I'll try washing them and see what happens. <br />
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Weighing in at just five ounces, these shoes are very lightweight, making them easy to pack or just to walk around in all day. Being so light, I wondered if it would really provide enough support to back up their claims. <br />
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Immediately after slipping them on, I was blown away by the cushioning. I was making dinner at the time and didn't want to take them off. Unfortunately, I can no longer wear them as house slippers since I've worn them outside, so perhaps I need to channel my inner Mr. Rogers and buy a pair for indoor use. <br />
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<div style="text-align: center;"><a href="https://www.flickr.com/photos/caudagali/14145679554" title="Reebok Skyscape review by Christina, on Flickr"><img src="https://farm6.staticflickr.com/5119/14145679554_8bd98c42d0_z.jpg" width="640" height="480" alt="Reebok Skyscape review"></a></div>I haven't really had the opportunity to style them with any fun outfits yet, but the bright pink did give my spectating outfit a little more pop. <br />
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<div style="text-align: center;"><a href="https://www.flickr.com/photos/caudagali/14122309706" title="Reebok Skyscape review by Christina, on Flickr"><img src="https://farm3.staticflickr.com/2931/14122309706_e7c7053585_z.jpg" width="480" height="640" alt="Reebok Skyscape review"></a></div>Pretty basic outfit. <br />
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I didn't wear any socks, yet I didn't notice my feet becoming sweaty or stinky at all. There was minimal discomfort with the tongue of the shoe sliding to the side and rubbing the top of my foot, but after adjusting it was fine. As for the shoe itself, it fit really well, and very glove-like. After walking and being on my feet for a couple hours, my feet and legs did not feel nearly as sore the next day compared to when I wore other shoes that were not as cushioned. I'm also pleased to report that these did not scrape the back of my heel. <br />
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From a purely vanity point of view, I am happy with how these look for a casual sneaker. Because I absolutely do not wear athletic sneakers with jeans, I tend to stick with flats, loafers, or casual sneakers that don't look clunky. I'm very happy with how these look with jeans. <br />
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So, if you're in the market for a similar style of shoe, go and try these on, at the very least. <br />
<br />
(I also shared a <a href="https://www.facebook.com/runningfoodie/posts/784569001554157" rel="nofollow">review on Kohls.com</a>)Christinehttp://www.blogger.com/profile/17361819186011561670noreply@blogger.com27tag:blogger.com,1999:blog-1060755630800309245.post-54990291865524891252014-03-31T15:59:00.001-04:002014-04-05T19:18:46.591-04:00Relieving Pain with Well at Walgreens<div style="text-align: center;"><span style="font-size:85%;">I am a member of the Collective Bias® Social Fabric® Community. This content has been compensated as part of a social shopper amplification for #CollectiveBias and its client. All health related suggestions and opinions expressed in this post are all my own</span><br />
<br />
<a href="https://www.flickr.com/photos/caudagali/13542709693" title="#wellatwalgreens #cbias #shop5 by Christina, on Flickr"><img src="https://farm4.staticflickr.com/3824/13542709693_d7db9a8a5f_z.jpg" width="640" height="640" alt="#wellatwalgreens #cbias #shop5"></a></div>The temperature is warming up and many of us are becoming more active. We're primarily focused on what we want to accomplish, not on injuries and pain. For myself, I often overlook the latter two, forgetting to stock up on supplies for <a href="http://www.walgreens.com/store/c/walgreens-brand/ID=359461-tier1" rel="nofollow">relieving pain</a> until I need them. Thankfully, the Well At Walgreens brand is here to help. <br />
<br />
<div style="text-align: center;"><a href="https://www.flickr.com/photos/caudagali/13544659993" title="#wellatwalgreens #cbias #shop6 by Christina, on Flickr"><img src="https://farm4.staticflickr.com/3817/13544659993_95f77c3690_z.jpg" width="640" height="480" alt="#wellatwalgreens #cbias #shop6"></a></div>I hopped on over to the River Road Walgreens to pick up supplies for a running-themed wellness kit. These are items I have found myself using most often through my years of running.<br />
<br />
<div style="text-align: center;"><a href="https://www.flickr.com/photos/caudagali/13542726103" title="#wellatwalgreens #cbias #shop1 by Christina, on Flickr"><img src="https://farm4.staticflickr.com/3801/13542726103_a0539e7675_z.jpg" width="640" height="480" alt="#wellatwalgreens #cbias #shop1"></a></div><ol><li>Bandages in various sizes. I use these for any scrapes I get from tripping, or to cover small areas that chafed</li>
<li>Nail polish, for covering black toenails</li>
<li>Reusable ice pack - in the past, I used a bulky ice pack, but I've since seen the value in a gel pack that conforms to the shape of the body surface. What I like about this one is that it can be used hot as well as cold, an comes with a large strap to secure the pack in place.</li>
<li>Antibiotic ointment for those scrapes</li>
<li>Pain reliever - my go-to is a pain reliever with caffeine but that's not always optimal if I'm running later in the day. Find one that best suits your needs and keep in mind the side effects.</li>
<li>Moleskin - this is great to cover up and provide extra padding for blisters. I used to use medicated blister pads, but it wouldn't stay on very well and would always start to fall off before it did its job. Now, I just drain and cover if it needs it.</li>
</ol><br />
<div style="text-align: center;"><a href="https://www.flickr.com/photos/caudagali/13542931924" title="#wellatwalgreens #cbias #shop3 by Christina, on Flickr"><img src="https://farm4.staticflickr.com/3823/13542931924_1ee050fa34_z.jpg" width="640" height="480" alt="#wellatwalgreens #cbias #shop3"></a></div>I organize the items by storing them in a plastic box marked "first aid" that I keep in the closet. This way, I won't have to search for what I need. <br />
<br />
<div style="text-align: center;"><a href="https://www.flickr.com/photos/caudagali/13542931024" title="#wellatwalgreens #cbias #shop4 by Christina, on Flickr"><img src="https://farm8.staticflickr.com/7254/13542931024_2f0960a2f6_z.jpg" width="640" height="480" alt="#wellatwalgreens #cbias #shop4"></a></div>When traveling to races, I often forget to pack these items because I'm an airhead who doesn't make lists. Solution: Buy a small bag and keep it filled with a few of each. When packing, just grab the bag from the closet and toss in suitcase. More efficient, better organized, and less likely to forget things I'll need. I can even toss this in my race bag in case I need something after a local race. <br />
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What's in your first aid running kit? <br />
<br />
<div style="text-align: center;"><iframe width="560" height="315" src="//www.youtube.com/embed/qusmmsuRoCU" frameborder="0" allowfullscreen></iframe></div>As for the quality of Well at Walgreens products, I've always found them to be as good as name brand counterparts (yes, I've used them before this campaign!). I feel better going out of my way to purchase these products because of the Walgreens Way to Well Commitment. Through December 31, 2014, 1¢ from the purchase of every Walgreens Brand Health & Wellness product (up to $3 million annually), will support bringing preventative wellness services to local communities through the Walgreens Way to Well Commitment®. A long time ago, at my local Walgreens, they had a health day providing cholesterol screening and other such services, which was nice to have access to. Keep that in mind when stocking up on health and wellness supplies!<br />
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#WellAtWalgreensChristinehttp://www.blogger.com/profile/17361819186011561670noreply@blogger.com2tag:blogger.com,1999:blog-1060755630800309245.post-50821858016102731642014-03-21T11:42:00.000-04:002014-03-21T11:42:56.232-04:00Mrs. T's Pierogies Chorizo Nachos <div style="text-align: center;"><span style="font-size:85%;">I participated in a campaign on behalf of Millennial Central for Mrs. T’s Pierogies. I received a product sample to facilitate my review and a promotional item as a thank you for participating.</span><br />
<a href="http://www.flickr.com/photos/caudagali/13309608273/" title="#MrsTsPierogies Chorizo Nachos #MC by Caudagali, on Flickr"><img src="http://farm3.staticflickr.com/2838/13309608273_ccdc219f4d_z.jpg" width="640" height="480" alt="#MrsTsPierogies Chorizo Nachos #MC"></a></div>Happy Friday! If you're planning a get-together with friends this weekend, I have a great recipe idea for you using <a href="http://www.pierogies.com/retail/" rel="nofollow">Mrs. T's Pierogies</a>. <a href="http://www.runningfoodie.com/2014/02/review-mrs-ts-pierogies.html" rel="nofollow">My first post</a> was all about reviewing them for the first time and included a very simple recipe to serve as a side dish. Today's recipe is more of an appetizer, though it can be eaten as an actual meal, too. It's nachos, who wouldn't want to eat nachos as a meal? <br />
<br />
<div style="text-align: center;"><a href="http://www.flickr.com/photos/caudagali/13309827474/" title="#MrsTsPierogies Chorizo Nachos #MC by Caudagali, on Flickr"><img src="http://farm3.staticflickr.com/2853/13309827474_8392f5a27c_z.jpg" width="640" height="480" alt="#MrsTsPierogies Chorizo Nachos #MC"></a></div>Anyway, this is perfect for get-together with friends, like for a potluck-style sporting event (March Madness, anyone?) or movie night. It features potato and cheddar pierogies, Mexican blend cheese and queso fresco, chorizo, and pickled peppers. <br />
<br />
Gather: <br />
<br />
1 box Mrs. T's Pierogies Potato and Cheddar<br />
2 chorizo sausage links <br />
1 cup Mexican-blend shredded cheese (absolutely NOT taco-seasoned cheese)<br />
1/4 cup crumbled queso fresco<br />
pickled pepper slices<br />
2 green onions, sliced thinly on the bias <br />
chopped fresh cilantro, to taste<br />
<br />
<div style="text-align: center;"><div style="text-align: center;"><a href="http://www.flickr.com/photos/caudagali/13309456255/" title="#MrsTsPierogies Chorizo Nachos #MC by Caudagali, on Flickr"><img src="http://farm4.staticflickr.com/3803/13309456255_47c6ca4859_z.jpg" width="640" height="480" alt="#MrsTsPierogies Chorizo Nachos #MC"></a></div></div>Line a small baking sheet with foil, because who wants to bother with a mess during a gathering with friends? Bake the pierogies according to package directions.<br />
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<div style="text-align: center;"><a href="http://www.flickr.com/photos/caudagali/13309826084/" title="#MrsTsPierogies Chorizo Nachos #MC by Caudagali, on Flickr"><img src="http://farm4.staticflickr.com/3821/13309826084_2f4e1fd7a4_z.jpg" width="640" height="480" alt="#MrsTsPierogies Chorizo Nachos #MC"></a></div>While the pierogies bake, heat a small skillet over medium heat. Remove casings of chorizo and crumble into heated skillet. Cook thoroughly, about 5 minutes. Drain from fat and set aside. <br />
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<div style="text-align: center;"><a href="http://www.flickr.com/photos/caudagali/13309825434/" title="#MrsTsPierogies Chorizo Nachos #MC by Caudagali, on Flickr"><img src="http://farm8.staticflickr.com/7146/13309825434_b589b22021_z.jpg" width="640" height="480" alt="#MrsTsPierogies Chorizo Nachos #MC"></a></div>Gather cheeses, cilantro, and green onion. Not pictures, pickled pepper slices. <br />
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<div style="text-align: center;"><a href="http://www.flickr.com/photos/caudagali/13309824844/" title="#MrsTsPierogies Chorizo Nachos #MC by Caudagali, on Flickr"><img src="http://farm4.staticflickr.com/3795/13309824844_775a07c3c6_z.jpg" width="640" height="480" alt="#MrsTsPierogies Chorizo Nachos #MC"></a></div>After the pierogies finish baking, sprinkle with 3/4 cup shredded cheese. Add chorizo, then remaining shredded cheese. Top with queso fresco and green onions. Pop back in the oven for 5-7 minutes, just until cheese is melted and bubbly. <br />
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<div style="text-align: center;"><a href="http://www.flickr.com/photos/caudagali/13309453255/" title="#MrsTsPierogies Chorizo Nachos #MC by Caudagali, on Flickr"><img src="http://farm8.staticflickr.com/7132/13309453255_296e48ecce_z.jpg" width="640" height="481" alt="#MrsTsPierogies Chorizo Nachos #MC"></a></div>Remove from oven and top with pickled pepper and cilantro.<br />
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Serves 4 as an appetizer or 2 as a meal. <br />
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The potato and cheddar pierogies worked out great for this recipe. Obviously, these are not chips, so you'll have to use a fork to eat these "nachos". But it tasted great and is an easy recipe to put together. Try it out for your next get-together with friends! <br />
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Be sure to check out Mrs. T's Pierogies on <a href="https://www.facebook.com/MrsTsPierogies" rel="nofollow">Facebook</a> and <a href="https://twitter.com/MrsTsPierogies" rel="nofollow">Twitter</a>. <br />
Christinehttp://www.blogger.com/profile/17361819186011561670noreply@blogger.com6tag:blogger.com,1999:blog-1060755630800309245.post-38759496015161168292014-03-13T12:21:00.001-04:002014-03-15T09:23:47.531-04:00Back to Running and Spartan Race Giveaway **Giveaway is closed**<div style="text-align: center;"><a href="http://www.flickr.com/photos/caudagali/13128852085/" title="joggin' park by Caudagali, on Flickr"><img src="http://farm4.staticflickr.com/3784/13128852085_ef7f3be983_z.jpg" width="640" height="640" alt="joggin' park"></a></div>Yet again, all has been quiet on the running front around here. It's taken me a while to get back in the groove. Actually, it's taken me quite a while to build up any motivation to train, or even just run. Finally, three weeks ago, I decided that if it didn't happen then, it would just get easier to slack off (and I felt so judged after those "body at rest tend to stay at rest" commercials). I timed it just right, as I got to run during the recent warm spell. Also, I registered for the Sunburst Half Marathon (previous race reports can be found in the RR tab) and my younger brother will be running the 5k. <br />
<br />
The first week was rough, as you could imagine. My pace was just under eleven minute miles, but my goal was to run at least four times a week however slowly I needed to go to complete four miles. This "plan" has worked well for me in the past (when I've slacked off and needed to quickly get back to it) and hopefully will continue to do so. After the first couple runs, though, my body started adjusting, even remembering what my old slow pace was. I'm not quite back to my usual nine minute mile slow pace, but after another two weeks I think I'll be alright. If all goes well, I'll get a 20-mile week after Sunday's run, which will be most encouraging. <br />
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My goal for this half marathon is to train to complete. It would be ridiculous to make this a goal race. I'll likely legitimately train for a half marathon in the fall and use that as a goal race, with maybe a 10k or two thrown in between. <br />
<br />
So be on the lookout for biweekly running updates. I'll include a weekly training update on Mondays, aka rest days, and a mid-week running thoughts post on Wednesday or Thursday. <br />
<br />
<div style="text-align: center;"><a href="http://www.flickr.com/photos/caudagali/13128698693/" title="#SpartanUp in 2014 by Caudagali, on Flickr"><img src="http://farm4.staticflickr.com/3828/13128698693_145f485818_z.jpg" width="600" height="206" alt="#SpartanUp in 2014"></a></div>About that giveaway. Although I've never participated in a Spartan Race myself, I figured some of you guys have and would appreciate an entry giveaway. I was informed about the upcoming Spartan Races in <a href="http://share.spartanrace.com/x/up6aU" rel="nofollow">Miami</a>, <a href="http://share.spartanrace.com/x/up6aU" rel="nofollow">Atlanta</a>, <a href="http://share.spartanrace.com/x/up6aU" rel="nofollow">Charlotte, North Carolina</a>, and was asked to share that information with you. If you're in any of cities and are interested in registering, click the link to receive 15% off. <br />
<br />
To enter the giveaway, comment below and tell me about your running or workout plans - are you training for a race? Going on a big hike? Whatever you're doing, I want to hear about it. I will pick the winner on Friday and email you the code for one free entry to any Spartan Race.<br />
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<div style="text-align: center;">**Winner has been chosen!**<br />
<img src="http://farm4.staticflickr.com/3818/13166637203_dc69c43c2b_m.jpg" /></div><br />
Congrats to Ben Keil!Christinehttp://www.blogger.com/profile/17361819186011561670noreply@blogger.com7tag:blogger.com,1999:blog-1060755630800309245.post-65112843756430634822014-03-10T11:13:00.002-04:002014-03-10T11:13:59.288-04:00Recipe: Potato Leek Soup with Chorizo <div style="text-align: center;"><a href="http://www.flickr.com/photos/caudagali/13011296444/" title="potato leek soup with chorizo7 by Caudagali, on Flickr"><img src="http://farm4.staticflickr.com/3136/13011296444_f3fe7466b2_z.jpg" width="640" height="480" alt="potato leek soup with chorizo7"></a></div>This potato soup is a "recipe" I've made a few times during the colder months. By recipe, I mean that I added ingredients until it looked right and had the consistency I was after. Eventually, I wrote an actual recipe out so that I could post it here. Potato soup is my favorite cold weather soup of all time. It's starchy, thick, and comforting. My mom used to make a baked potato cheeseburger soup that I was my first potato soup love. <br />
<br />
For this soup, I was inspired by a potato soup from Once Upon A Tart I tried a long, long time ago. Their soup featured Yukon gold potatoes pureed with roasted garlic, and even though it was 80° the day I tried it, it was so memorable. You can add roasted garlic to this soup, which I did once, but I didn't include that step so as to make it easier. <br />
<br />
<div style="text-align: center;"><a href="http://www.flickr.com/photos/caudagali/13010878395/" title="potato leek soup with chorizo1 by Caudagali, on Flickr"><img src="http://farm4.staticflickr.com/3430/13010878395_247f4f0c0e_z.jpg" width="640" height="480" alt="potato leek soup with chorizo1"></a></div>What I love about this recipe is how easy and quick it is to make. Unlike many traditional potato soups, this one doesn't contain much milk. You could probably leave it out, if you really wanted to, though it adds a creaminess that chicken broth alone doesn't provide. The ingredient list is simple - Yukon gold potatoes (my favorite kind of potato), leeks, garlic, carrots, and chorizo. <br />
<br />
<div style="text-align: center;"><a href="http://www.flickr.com/photos/caudagali/13011265894/" title="potato leek soup with chorizo2 by Caudagali, on Flickr"><img src="http://farm3.staticflickr.com/2279/13011265894_ddb0cae790_z.jpg" width="640" height="480" alt="potato leek soup with chorizo2"></a></div>First, the chorizo is chopped and sauteed in a dutch oven. Cooking the chorizo first gives the soup more flavor, since it's not cooked with the soup. If I'm not using chorizo, I add bacon grease. Or not, if you're vegetarianizing the recipe.<br />
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<div style="text-align: center;"><a href="http://www.flickr.com/photos/caudagali/13011028073/" title="potato leek soup with chorizo3 by Caudagali, on Flickr"><img src="http://farm4.staticflickr.com/3048/13011028073_c3c7982a30_z.jpg" width="640" height="480" alt="potato leek soup with chorizo3"></a></div>Next, the leeks, carrot, and garlic are sauteed for a couple of minutes.<br />
<br />
<div style="text-align: center;"><a href="http://www.flickr.com/photos/caudagali/13011028273/" title="potato leek soup with chorizo4 by Caudagali, on Flickr"><img src="http://farm8.staticflickr.com/7339/13011028273_8df24de57a_z.jpg" width="640" height="480" alt="potato leek soup with chorizo4"></a><br />
<a href="http://www.flickr.com/photos/caudagali/13011266594/" title="potato leek soup with chorizo5 by Caudagali, on Flickr"><img src="http://farm8.staticflickr.com/7406/13011266594_689b1af0de_z.jpg" width="640" height="480" alt="potato leek soup with chorizo5"></a></div>The potatoes are chopped into a large dice so that it cooks quickly and is easier to puree. Add the potatoes to the leeks and saute a few more minutes. <br />
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<div style="text-align: center;"><a href="http://www.flickr.com/photos/caudagali/13011267274/" title="potato leek soup with chorizo6 by Caudagali, on Flickr"><img src="http://farm8.staticflickr.com/7411/13011267274_ae7a48425c_z.jpg" width="640" height="480" alt="potato leek soup with chorizo6"></a></div>Chicken broth is poured on top, brought to a boil, and reduced to a simmer. It takes about 25-30 minutes for the potatoes to cook. To puree the soup, the easiest way is to use an immersion blender; if you don't have one, a food processor or blender will work. If you want to leave it a little chunky, remove a cup or two of the potatoes before blending. <br />
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Pro tip: You probably shouldn't use an immersion blender in a ceramic-enameled dutch oven.<br />
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<div style="text-align: center;"><a href="http://www.flickr.com/photos/caudagali/13010880615/" title="potato leek soup with chorizo8 by Caudagali, on Flickr"><img src="http://farm4.staticflickr.com/3288/13010880615_6a2dc7d1a7_z.jpg" width="640" height="480" alt="potato leek soup with chorizo8"></a></div>After pureeing the soup, warm milk is stirred. Besides the creamy consistency, it also smooths out the flavors. <br />
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Pro tip: I've seen soup recipes that add the milk before pureeing. DO NOT DO THIS, or you'll end up with a soup latte - soup topped with milk foam. <br />
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Top each bowl with some chorizo and paprika and you've got dinner! I love this soup so much, I think I'm going to make it tonight, maybe with some cheese. Alongside Irish soda bread. It's such a great basic recipe you can easily modify by using different ingredients. Leftovers (if there are any) might need to be thinned with additional liquid, since it thickens considerably when refrigerated. <br />
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If you make this recipe, let me know how you liked it and if you have any comments about the recipe. Post any modifications you make, too!<br />
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<hr><div id="content" class="mycontent"><a href="https://sites.google.com/site/runningfoodierecipes/potato-leek-soup-with-chorizo">Print this recipe</a><br />
<br />
<div style="text-align: center;"><span style="font-size:125%;">Potato Leek Soup with Chorizo</span><br />
<span style="font-size:85%;">Recipe by Christina Provo</span></div><br />
<i>Serves 4</i><br />
<br />
<i>Ingredients -</i><br />
<br />
2 tablespoons olive oil<br />
1 package chorizo, about 11 ounces, chopped<br />
1 cup chopped leeks, rinsed thoroughly<br />
1/3 cup peeled and chopped carrots <br />
3 garlic cloves, peeled and minced<br />
4 cups Yukon gold potatoes, peeled and chopped into small cubes <br />
4 cups reduced sodium chicken broth<br />
1 bay leaf<br />
3/4 cup whole milk, warmed (you can use any percentage of milk as long as it's not skim, but the consistency will probably be thinner)<br />
Kosher salt and black pepper<br />
Paprika<br />
<br />
<i>Directions -</i><br />
<ol><li>Heat a tablespoon oil in a large dutch oven over medium heat. Add chorizo and cook for 5-7 minutes until browned. Remove using a slotted spoon and set aside. If necessary, add up to a tablespoon of the remaining oil. Saute leeks, carrots, and garlic until leek begins to soften, about 3-4 minutes. Stir in potatoes and continue sauteing for an additional 5 minutes. Season with 1 teaspoon kosher salt and a few grinds of pepper</li>
<li>Pour chicken broth over top and add bay leaf to pot. Bring to a boil, then reduce heat to maintain a rapid simmer. Cover. Cook, stirring occasionally, for 25-30 minutes or until potatoes can be easily pierced with fork.</li>
<li>Reduce heat to low. Remove up to two cups of potatoes if you want a chunkier soup. Puree potato mixture with an immersion blender until completely pureed. Pour in warmed milk, stirring to combine. Check seasonings and adjust if necessary. Divide soup between bowls. Top with chorizo and a sprinkle of paprika.</li></ol></div>Christinehttp://www.blogger.com/profile/17361819186011561670noreply@blogger.com3tag:blogger.com,1999:blog-1060755630800309245.post-7922006831220457932014-02-28T14:16:00.001-05:002014-02-28T14:16:31.415-05:00Get Your Morning Energy with Honey Bunches of Oats<div style="text-align: center;"><span style="font-size:85%;">This is a Sponsored post written by me on behalf of <a href="http://app.socialspark.com/disclosure_clicks?oid=11688979" rel="nofollow">Honey Bunches of Oats</a> for <a href="http://izea.in/rlRK" rel="nofollow">SocialSpark</a>. All opinions are 100% mine.</span><br />
<a href="http://www.flickr.com/photos/caudagali/12656940894/" title="Honey Bunches of Oats Morning Energy #MorningEnergy by Caudagali, on Flickr"><img src="https://c2.staticflickr.com/8/7411/12656940894_d494d309b6_z.jpg" width="480" height="640" alt="Honey Bunches of Oats Morning Energy #MorningEnergy"></a></div>Cereal is sort of my guilty pleasure breakfast treat, as I don't often buy pre-made breakfast meals. Honey Bunches of Oats was one of my favorite childhood cereals (honey? bunches of oats? Yes, to both!) and I jumped at the opportunity to try the newest cereal in the HBOats line, <a href="http://app.socialspark.com/clicks?lid=32891&oid=11688979" rel="nofollow">Honey Bunches of Oats Morning Energy</a>.<br />
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Available in two tasty flavors, Cinnamon Crunch and Chocolaty Almond Crunch, Honey Bunches of Oats Morning Energy makes it easy to get in a nutritious and fulfilling breakfast that tastes good. Each serving of HBOats Morning Energy contains 6 grams of protein, 5 grams of fiber, 12 grams of sugar as well as delivering more than 2/3 of your day's whole grain.<br />
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<div style="text-align: center;"><a href="http://www.flickr.com/photos/caudagali/12656940794/" title="Honey Bunches of Oats Morning Energy #MorningEnergy by Caudagali, on Flickr"><img src="http://farm4.staticflickr.com/3666/12656940794_474a7c8e6b_z.jpg" width="480" height="640" alt="Honey Bunches of Oats Morning Energy #MorningEnergy"></a></div>Honey Bunches of Oats Morning Energy Chocolatey Almond Crunch includes chocolatey morsels, almonds, and cocoa-y clusters of puffed rice. I liked it, though I don't know that I'd want the taste of chocolate for breakfast every day as I generally have to be in a mood to enjoy the taste of chocolate.<br />
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<div style="text-align: center;"><a href="http://www.flickr.com/photos/caudagali/12656599743/" title="Honey Bunches of Oats Morning Energy #MorningEnergy by Caudagali, on Flickr"><img src="https://c2.staticflickr.com/8/7440/12656599743_6bfa47db6b_z.jpg" width="480" height="640" alt="Honey Bunches of Oats Morning Energy #MorningEnergy"></a></div>My favorite was the Honey Bunches of Oats Morning Energy Cinnamon crunch, made with sweet, crunchy cinnamon clusters. This flavor is more to my liking and morning palate. I absolutely love cinnamon, and I favor cereals with that flavor.<br />
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Another important requirement I have for cereals, beside nutritional content and taste, is the crunchy to soggy ratio. I would say that this cereal doesn't stand up to milk as long as others, but the crunchy clusters keep it in balance.<br />
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As far as nutritional content is concerned, HBOats Morning Energy would be a good compromise between parents and kids. It contains enough good news on the nutrition front while appealing to most kids' palates. Even for your adult self, it's a good cereal to add to your collection (because I assume most adults have a Seinfeldian cereal collection - I currently have four in my rotation).<br />
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If you want to learn more about this cereal, visit Honey Bunches of Oats Morning Energy <a href="http://app.socialspark.com/clicks?lid=32893&oid=11688979" rel="nofollow">on Facebook</a> and <a href="http://app.socialspark.com/clicks?lid=32895&oid=11688979" rel="nofollow">on Twitter</a>.<br />
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<p><a href="http://app.socialspark.com/disclosure_clicks?oid=11688979" rel="nofollow"><img alt="Visit Sponsor's Site" border="0" src="http://app.socialspark.com/views?oid=11688979" style="border:none;" /></a></p>Christinehttp://www.blogger.com/profile/17361819186011561670noreply@blogger.com3