got it done.

Today was warmer than it has been for at least 2 weeks (30 degrees with minimal wind), so I took advantage of it and got my run in, just in time to watch guys compete with feats of athleticism while the rest of us glutton out. The snow was falling and there was accumulation, though fortunately the snow remained compact enough to run without losing traction. I sort of feel good for having done it. At the same time, I feel like I wouldn't really care if I hadn't (bad sign alert).

Next week I plan to keep my weekly mileage at 20 and increase my long run the following week, aiming for 24-25 miles total. I'm doing alright so far but I'm struggling with motivation. Most of it has to do with this crappy weather. Did you know that last year in February, when the Colts were at the Super Bowl, that there was no fresh snowfall? Yeah, I remember, because I've decided that if I never see snow to this extent again I'll be okay with that. Pretty much I'm just coasting along hoping it'll feel better eventually. I also wish my new running shoes would just hurry up and arrive. My current pair, New Balance 100s, which are trail racing flats, just aren't cutting it in this snow. I need something sturdier in the slush.

Also why this is officially the worst winter ever, I slipped and fell for the first time ever when I ran last Friday. I wasn't even running when it happened. I had slowed to a walk to turn around when I lost traction on the ice and slipped on the side of my hip. There's no bruise and it mildly hurts when pressure is applied. Winter, 1. Christina, 0.

I've decided that I'd like to be maintaining a base of 25 miles per week by the end of April, making sure to vary the mileage of my runs so I'm not going on too many longer runs for my total mileage. When the weather improves and the road remains visible longer than a day, the plan is to incorporate speed work.

What's been the worst part of winter for you?

9 degrees, feels like 5.

You may have heard of the ridiculous snowstorm that's been going across the Midwest the past few days. It's definitely put a stop to running since I don't have access to a treadmill, so I got some running in on Monday and Tuesday. Not really much, but my plan is to go back out tomorrow and Saturday or Sunday, finishing the week with 20 miles.

When it comes to training for races I've always kept a loose schedule. In my mind. This kind of helps the bit of me that's type-A keep from becoming overwhelmed with sticking to a schedule even if it's not working, though lately its been more of an excuse to slack off. I don't get to the track much and somehow that translates to not running many tempo runs, either, two things I need to change. Perhaps over the next week I'll figure out a plan for a half marathon that will help me focus better on training.

Concerning the half, I am contemplating running the Holy Half at Notre Dame. I had a great time last year as the weather was wonderful (for April) and the course relatively flat. My time was better than I expected so it left a good impression. Seeing people run in costumes was pretty funny, too, especially when Scooby Doo and someone else sprinted at the beginning and ended up fading into the back of the pack. The Waldo group did well, though! If not here, there's a May half I am considering, but it depends on what the weather decides for April. I've also decided to run the half at Sunburst this year. I've wanted to for a long time but was never in a position to do it, thanks to poor training preparation and also because I never made up my mind soon enough. I have until the end of March to register with early sign up!

My main issue last year was that I started off the year running strong, but didn't reign myself in. I'm not entirely sure what all happened, but over-training was most likely the biggest factor. I will make sure to keep that from happening this year.

How's running going for you guys? Are you dealing with the snow, or are weather conditions good? Any special races coming up?

banana buttermilk pancakes with caramelize cinnamon walnuts

I posted about banana pancakes a long time ago but didn't include the recipe. Thanks to a recent reader request I'm finally blogging about the them again, this time with the recipe.

My mom created this recipe ages ago when she decided she didn't like traditional recipes. What makes these unique to your standard buttermilk pancake is that the fat isn't melted and mixed in with the wet ingredients, it's cut into the dry ingredients like you would for biscuits. This isn't to make flaky pancakes since the fat to four ratio isn't high enough, and because there's a higher liquid ratio, it's to create a fluffy and high rising pancake.

We kept making alterations to the master recipe until we got it how we wanted. With a bit of sugar, a combination of baking powder and baking soda, shortening, buttermilk and an egg, you'll have everything on hand to whip these up for breakfast, lunch, or dinner.

The rules for pancakes are the same for any other quick bread in that you don't want to over mix the batter after you've added the liquids to the dry. The batter should be mostly mixed with possibly a few streaks of flour, but lumps will always remain. Don't worry about it. If you mix to the point of a completely smooth consistency you'll over work the dough, over develop the gluten, and the texture will be wrong.

After mixing the batter up, let it rest for 10-15 minutes.

I enhanced the recipe a little by adding caramelized cinnamon walnuts. It doesn't take very long to make and adds a great taste and crunch to the pancakes. Toast walnuts for 5-7 minutes in a skillet then add butter. When it's melted, sprinkle cinnamon sugar on top and cook for another minute. Turn out onto a sheet of wax paper to cool and harden before coarsely chopping and adding to the flour mixture.

Each pancake is topped with five thinly sliced banana slices. alternatively, you can slice two bananas into small chunks and stir into the batter. They might turn brown, so add a teaspoon of lemon juice to the liquids if you do this.

The saying goes that the first pancake is always trashed. Well, it's a lie. If you properly heat the skillet up and spray with a light mist of cooking spray, you won't find yourself tossing the pancake out.

I don't often pay attention to cooking time with pancakes because they kind of show you when they're ready to flip. As you can see in the top right picture, the surface is beginning to erupt with bubbles and the edges are still raw. This is when you want to flip it. If the surface of the pancake looks dry, it won't rise as high after the flip.

Whatever you do, DO. NOT. PRESS. THE. PANCAKE. DOWN. WITH. A. SPATULA.

That's all there is to make delicious pancakes with a special twist to surprise your family this weekend.

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Print this recipe

banana buttermilk pancakes with caramelized cinnamon walnuts
Recipe by my mom and Christina Provo

ingredients -

1 cup walnuts
1 tablespoon unsalted butter
1 1/2 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
2 1/4 cup all-purpose flour
1 tablespoon granulated sugar
1 3/4 teaspoon baking powder
1 3/4 teaspoon baking soda
1 teaspoon coarse salt
1/4 cup shortening (or butter, if you prefer)
2 cups buttermilk (I used half yogurt, half milk)
1/2 cup whole milk
1 large egg
Cooking spray
2-3 bananas, thinly sliced on the diagonal
Additional butter
Syrup

directions -

1. In a skillet over medium heat, toast walnuts until beginning to turn golden brown, about 5-7 minutes, stirring occasionally. Add butter to skillet and toss with walnuts until melted. Sprinkle with sugar and cinnamon; continue to stir with a spatula, coating walnuts, for 1 minute. Remove onto a sheet of wax paper. When cool, coarsely chop.


2. Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl. Cut in shortening until flour resembles wet sand. Stir in chopped walnuts. In a small bowl, combine buttermilk, milk, and egg. Pour into bowl with flour and stir just until combined. Let rest for 10-15 minutes.


3. Heat 2 skillets on medium. Spray surface lightly with cooking spray. Using a ladle, scoop no more than 1/2 cup batter per pancake onto center of skillet, spreading a little to create an even pancake. Top with 5 slices of banana. Cook for 1-2 minutes or until bubbles appear on surface (some will burst). Using a thin spatula, carefully flip pancakes and continue cooking for another minute. Place on plate, banana side up. Continue cooking pancakes in this manner.


4. Serve with butter and syrup. Batter can be refrigerated for up to 4 days in a covered container.