tag:blogger.com,1999:blog-12044265153051993882024-03-19T13:08:13.915-07:00muffins & marathonsKristinhttp://www.blogger.com/profile/15128606955323880007noreply@blogger.comBlogger9125tag:blogger.com,1999:blog-1204426515305199388.post-86093605692434823822012-07-21T09:23:00.002-07:002012-07-21T09:25:26.574-07:00Life happens<style>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIrw5JvI51NAH6IKaUUIvN4aziOxA9hdVWkrUiW-qaCNsmcFbV8zBtKCGag7OCfXLUwC1Ucz51J5-daLlcn0wier8AuG_s9crsO4llInywL56LA1-86tK7905S3XvouEJBF2hyFBK1UwFY/s1600/IMG_0824.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIrw5JvI51NAH6IKaUUIvN4aziOxA9hdVWkrUiW-qaCNsmcFbV8zBtKCGag7OCfXLUwC1Ucz51J5-daLlcn0wier8AuG_s9crsO4llInywL56LA1-86tK7905S3XvouEJBF2hyFBK1UwFY/s320/IMG_0824.jpg" width="239" /></a></div>
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<span style="font-family: Arial; font-size: small;">So it’s been a ridiculously
long time since I’ve written a post. A combination of finishing up grad school
(yes, I’m finally done and a professional counselor now!) and just life busyness has
kept me from writing. Life just happens, doesn't it? I hope the next year is a lot of things, mostly a lot less busy. Luckily, I have still been busy doing the things I love,
including cooking and running. </span></div>
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<span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwgqb1oKDJSnMaUcFJKCW-i8uCQ__uUlvOfw46QJAQigyw-g74XbqfO4VRE7hmTakZy8JghtW_C3j7rvI6fy5jD80Svm5KYM6M4-cPiu-OteckRrOLRpYl7h-JU0iDm7WaoQOqY3_S2rKn/s1600/DSC01446.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwgqb1oKDJSnMaUcFJKCW-i8uCQ__uUlvOfw46QJAQigyw-g74XbqfO4VRE7hmTakZy8JghtW_C3j7rvI6fy5jD80Svm5KYM6M4-cPiu-OteckRrOLRpYl7h-JU0iDm7WaoQOqY3_S2rKn/s320/DSC01446.jpg" width="179" /></a></span></div>
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<span style="font-family: Arial; font-size: small;">Interestingly enough, the
past two months I’ve added two other athletic disciplines to my routine. Yes
folks, I just trained for and completed my first triathlon! That’s not to say
in any way that I’ve advanced beyond a novice at swimming or biking, but I didn’t
drown and I kept up about a 15 mile/hour pace on the bike.</span></div>
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<span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIgIpEEeW156gObYEuswi4VhPyqTkNId-nQOY2lcYVsD9IA9gklon96JsH_oFGduXvkDLh5mo1q3ZMbQPii0UdLrkqCwzCAFi4Tnv5cQ9LZj9RyF_Q2McKphfzRhNFNVeiwDedt1ifAgGN/s1600/DSC01481.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIgIpEEeW156gObYEuswi4VhPyqTkNId-nQOY2lcYVsD9IA9gklon96JsH_oFGduXvkDLh5mo1q3ZMbQPii0UdLrkqCwzCAFi4Tnv5cQ9LZj9RyF_Q2McKphfzRhNFNVeiwDedt1ifAgGN/s320/DSC01481.JPG" width="320" /></a></span></div>
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<span style="font-family: Arial; font-size: small;">It has been a humbling
experience starting at a beginner level in two other sports. Swimming and
biking just don’t come naturally to me like running does. But learning
something new has been so fun and life giving. Anyone considering a triathlon
should absolutely do it. And you should also train more than I did for the
events you’re not as strong in. </span></div>
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<span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBXKqNxnYdTPwsaCw-5ZbHmMnLH2YKrXuK9Gih3yhbD9kfEZ8NnBh5mU9ej16VYxMTM1DD9kSQdqQOFNj422xkd4rjeGJ8mP_jlvGhhXZ5Wn6RsfivGmbzZeHkFxdJtirVRhQF1ERSEHY8/s1600/DSC01497.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBXKqNxnYdTPwsaCw-5ZbHmMnLH2YKrXuK9Gih3yhbD9kfEZ8NnBh5mU9ej16VYxMTM1DD9kSQdqQOFNj422xkd4rjeGJ8mP_jlvGhhXZ5Wn6RsfivGmbzZeHkFxdJtirVRhQF1ERSEHY8/s320/DSC01497.JPG" width="320" /></a></span></div>
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<span style="font-family: Arial; font-size: small;">When I got out in the open
water at the beginning of the race, it was a near disaster. I was out of breath
from running into the water and when I started swimming I swallowed some water
almost immediately. With no lifeguards in sight, to say I got panicky is
putting it mildly. But somehow, I found my “happy place” and I manage to make
it the half mile through the water and back onto dry ground. I had a huge smile
on my face after the swim. Not because I was proud of myself or had a good time—but
because it was done! Ha. </span></div>
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<span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqJpqHWwBpex2G62aOrqKH2j9Vt_clgfP2kzxGBQxD-KdFxNNc3-b_h8_ArTZLlOXCdLbKFBZ319-t9OFuxkiEBBEH3NoskShazs8_UwAzLfjlGiQ3_KMhHBOGyqqyjxqTzwLE1R2VvWkv/s1600/DSC01517.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqJpqHWwBpex2G62aOrqKH2j9Vt_clgfP2kzxGBQxD-KdFxNNc3-b_h8_ArTZLlOXCdLbKFBZ319-t9OFuxkiEBBEH3NoskShazs8_UwAzLfjlGiQ3_KMhHBOGyqqyjxqTzwLE1R2VvWkv/s320/DSC01517.JPG" width="320" /></a></span></div>
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<span style="font-family: Arial; font-size: small;">Along with some pictures
from the race I’m posting a recipe I made a few weeks back. Homemade cinnamon
rolls. I’ve never made these before and have always wanted to learn. Since my
last post I’ve decided to become vegan, which also adds a layer of complexity
to baking. Butter and eggs were a staple in most of my recipes. I’m sure I’ll
write more on being vegan in the future, but I wanted to share this recipe
today. It made eight (huge) rolls. I froze half of them and hope to have them
this week for breakfast. Joel and I eat a lot, but we couldn’t eat all eight
for one breakfast the first time. At least not without going into a sugar coma
for the entire day! </span></div>
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<span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1C0MHYq1C5cW1LPhdA_icTvonvOS4p2e5nAUqxBLRLSFMMQdlPvkZ-pI5OYSGOJtDBtY-b4hSpyw037a_2ketrw9ybAed3rD-jKGgeQiFWlwfOlYV1NXdmZLnK8S6sRzT4Y2Vn-eqaCXn/s1600/photo(2).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1C0MHYq1C5cW1LPhdA_icTvonvOS4p2e5nAUqxBLRLSFMMQdlPvkZ-pI5OYSGOJtDBtY-b4hSpyw037a_2ketrw9ybAed3rD-jKGgeQiFWlwfOlYV1NXdmZLnK8S6sRzT4Y2Vn-eqaCXn/s320/photo(2).jpg" width="320" /></a></span></div>
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<span style="font-family: Arial; font-size: small;"><b>Vegan Cinnamon Rolls</b> </span></div>
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<span style="font-family: Arial; font-size: small;">Adapted from <a href="http://www.amazon.com/The-Joy-Vegan-Baking-Compassionate/dp/1592332803/ref=sr_1_1?ie=UTF8&qid=1342886510&sr=8-1&keywords=the+joy+of+vegan+baking" target="_blank">The Joy of Vegan Baking</a> </span></div>
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<span style="font-size: small;"><i><span style="font-family: Arial;">Dough Ingredients</span></i></span></div>
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<span style="font-family: Arial; font-size: small;">4 ½ teaspoons Ener-G Egg
Replacer (equivalent of 3 eggs)</span></div>
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<span style="font-family: Arial; font-size: small;">6 tablespoons water</span></div>
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<span style="font-family: Arial; font-size: small;">4 ½ cups unbleached
all-purpose flour</span></div>
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<span style="font-family: Arial; font-size: small;">2 ¼ teaspoons dry yeast (or
one packet)</span></div>
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<span style="font-family: Arial; font-size: small;">1 cup non-dairy milk (I used
coconut)</span></div>
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<span style="font-family: Arial; font-size: small;">1/3 cup non-hydrogenated,
non-dairy butter (I used Earth Balance)</span></div>
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<span style="font-family: Arial; font-size: small;">1/3 cup granulated sugar</span></div>
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<span style="font-family: Arial; font-size: small;">½ teaspoon salt </span></div>
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<span style="font-family: Arial; font-size: small;">Non-dairy milk for brushing</span></div>
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<span style="font-size: small;"><i><span style="font-family: Arial;">Filling Ingredients</span></i></span></div>
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<span style="font-family: Arial; font-size: small;">¼ cup firmly backed dark
brown sugar</span></div>
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<span style="font-family: Arial; font-size: small;">1 tablespoon cinnamon</span></div>
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<span style="font-family: Arial; font-size: small;">½ cup non-hydrogenated,
non-dairy butter, softened (I used Earth balance)</span></div>
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<span style="font-family: Arial; font-size: small;">¾ cup chopped walnuts and
pecans</span></div>
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<span style="font-size: small;"><i><span style="font-family: Arial;">Icing Ingredients</span></i></span></div>
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<span style="font-family: Arial; font-size: small;">1 ½ cups confectioners sugar</span></div>
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<span style="font-family: Arial; font-size: small;">2 tablespoons
non-hydrogenated, non-dairy butter, melted</span></div>
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<span style="font-family: Arial; font-size: small;">½ teaspoon vanilla extract</span></div>
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<span style="font-family: Arial; font-size: small;">2 tablespoons non-dairy milk
</span></div>
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<span style="font-size: small;"><i><span style="font-family: Arial;">Dough:</span></i></span></div>
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<span style="font-family: Arial; font-size: small;">In a blender, mix together
the egg replacer powder and the water until it’s thick and creamy. Then, using
the paddle attachment in your electric mixer combine 2 ¼ cups of flour with the
yeast. In a small saucepan, heat the milk, butter, sugar, and salt, stirring
constantly until warm and butter is almost melted. Pour the milk mixture into
the flour mixture and mix on a low speed.</span></div>
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<span style="font-family: Arial; font-size: small;">Add the egg replacer mix and
scrape down the sides of the bowl. Crank the speed up to high on your mixer for
about 3 minutes. Replace the paddle attachment with a dough hook and knead in
the rest of the flour (you can also do this by hand if you want a workout for
your arms!). Knead until you’ve got a pretty soft, smooth, elastic dough. It
shouldn’t be sticky. If it is, add some more flour. This should take about 3 to
5 minutes.</span></div>
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<span style="font-family: Arial; font-size: small;">Shape the dough into a ball
and place in a greased bowl. Cover this and let it rise at room temperature for
about 1 to 2 hours, or until it’s doubled in size. At this point, punch it down
and place it on a lightly floured surface, cover it with a clean towel and let
it rest for about 10 minutes.</span></div>
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<span style="font-size: small;"><i><span style="font-family: Arial;">Filling:</span></i></span></div>
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<span style="font-family: Arial; font-size: small;">While the dough is resting,
make the filling by combining the brown sugar, cinnamon, butter, and nuts. Set
aside. </span></div>
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<span style="font-size: small;"><i><span style="font-family: Arial;">More dough steps:</span></i></span></div>
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<span style="font-family: Arial; font-size: small;">After the dough has rested
for about 10 minutes, roll it into a 12-inch square. Brush the filling evenly
over the rolled dough. No one with judge you if you lick your fingers while
doing this. Then, roll the dough up into a log and do your best job at pinching
the ends to seal them. Arrange as many as you want to bake onto a greased
baking sheet. I think it’s best if they’re close but not too close to each other.
Any that you don’t want to bake, you can freeze and let them thaw out and rise
overnight for a lovely breakfast. This would be great if you had company or for
Christmas morning. </span></div>
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<span style="font-family: Arial; font-size: small;">At this point, cover the
dough loosely with clear plastic wrap, and let them rise in a warm place for
about 45 minutes. They should nearly double in size, but if they don’t they
will still rise a lot in the oven. </span></div>
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<span style="font-family: Arial; font-size: small;">Preheat the oven to 375
degrees while they’re rising. Brush the dough with non-dairy milk. Bake for
about 25 to 30 minutes. If you have a really hot oven, be sure to check the
rolls so you don’t overcook them. My oven is always too hot, so I had to take
them out at 20 minutes. You’ll know the rolls are done if you tap them with a
knife and they sound hallow. </span></div>
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<span style="font-size: small;"><i><span style="font-family: Arial;">Icing:</span></i></span></div>
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<span style="font-family: Arial; font-size: small;">While your kitchen is
starting to fill with smells of delicious cinnamon, start preparing the icing.
Combine the confectioner’s sugar, butter, vanilla and non-dairy milk in a bowl.
When the rolls are done, remove them from the oven and let them sit for about 5
minutes. Spread a good amount of frosting on each roll. </span></div>
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<span style="font-family: Arial; font-size: small;">Cinnamon rolls can be served
warm or at room temperature. Personally, I think they are so much better warm,
with melty-gooey frosting and a hot cup of black coffee. </span></div>
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<span style="font-family: Arial; font-size: small;">Makes 8 rolls. </span></div>Kristinhttp://www.blogger.com/profile/15128606955323880007noreply@blogger.com2tag:blogger.com,1999:blog-1204426515305199388.post-66212843444152089712011-10-31T13:31:00.000-07:002011-10-31T13:31:42.861-07:00Cheers & Cheese<!--[if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <w:PunctuationKerning/> <w:ValidateAgainstSchemas/> <w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid> <w:IgnoreMixedContent>false</w:IgnoreMixedContent> <w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText> <w:Compatibility> <w:BreakWrappedTables/> <w:SnapToGridInCell/> <w:WrapTextWithPunct/> <w:UseAsianBreakRules/> <w:DontGrowAutofit/> </w:Compatibility> <w:BrowserLevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:LatentStyles DefLockedState="false" LatentStyleCount="156"> </w:LatentStyles> </xml><![endif]--><!--[if gte mso 10]> <style>
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</div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10.0pt;">I’d like to talk about a little something called a cheese plate. Or in this case cheese <i style="mso-bidi-font-style: normal;">plates. </i></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10.0pt;">This is in my opinion, the best way to spend a small chunk of money on a date night. So of course, this was how I chose to celebrate my marathon with my husband. </span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10.0pt;">The bare essentials of a good wine and cheese course: wine, cheese and bread. But I suggest adding a few other additions to taste different flavors in your wine. Here’s my suggestion for the course. </span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10.0pt;">Start with wine. Pick one that you know you’ll enjoy, with a lot of flavor. I prefer dry wines, and would suggest staying away from sweet unless you’re planning on a dessert course.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10.0pt;">Next, find a place that sells good quality cheese. There’s a place near Amish country that I like to go for cheese. Whole Foods and Trader Joe’s are great options, too. </span></div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpDJfNnvyklvzntljZwxbIXYBWEeX-PCtchWWD7W_FyD885gNm-TAi6NB38Cj1gRe0nhC8RY3GvZSdcuDw3OppIPy4a296-Skr1XtpsEHGZdFLHHU0IefCfR9vFqR0Rwpb8XQfnpcEJxfr/s1600/wine3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpDJfNnvyklvzntljZwxbIXYBWEeX-PCtchWWD7W_FyD885gNm-TAi6NB38Cj1gRe0nhC8RY3GvZSdcuDw3OppIPy4a296-Skr1XtpsEHGZdFLHHU0IefCfR9vFqR0Rwpb8XQfnpcEJxfr/s320/wine3.JPG" width="320" /></a></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10.0pt;">Pick a variety of cheeses that will pair well with your wine. This time around I bought a sage flavored cheese, smoked gouda and Irish cheddar. Yum!</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10.0pt;">Next, pick a few of the following:</span></div><div class="MsoNormal" style="margin-left: .5in; mso-list: l0 level1 lfo1; tab-stops: list .5in; text-indent: -.25in;"><span style="font-size: 10.0pt;"><span style="mso-list: Ignore;">-<span style="font: 7.0pt "Times New Roman";"> </span></span></span><span style="font-family: Arial; font-size: 10.0pt;">Dark chocolate</span></div><div class="MsoNormal" style="margin-left: .5in; mso-list: l0 level1 lfo1; tab-stops: list .5in; text-indent: -.25in;"><span style="font-size: 10.0pt;"><span style="mso-list: Ignore;">-<span style="font: 7.0pt "Times New Roman";"> </span></span></span><span style="font-family: Arial; font-size: 10.0pt;">Dried cherries or raisins</span></div><div class="MsoNormal" style="margin-left: .5in; mso-list: l0 level1 lfo1; tab-stops: list .5in; text-indent: -.25in;"><span style="font-size: 10.0pt;"><span style="mso-list: Ignore;">-<span style="font: 7.0pt "Times New Roman";"> </span></span></span><span style="font-family: Arial; font-size: 10.0pt;">Flavored honey</span></div><div class="MsoNormal" style="margin-left: .5in; mso-list: l0 level1 lfo1; tab-stops: list .5in; text-indent: -.25in;"><span style="font-size: 10.0pt;"><span style="mso-list: Ignore;">-<span style="font: 7.0pt "Times New Roman";"> </span></span></span><span style="font-family: Arial; font-size: 10.0pt;">Jam</span></div><div class="MsoNormal" style="margin-left: .5in; mso-list: l0 level1 lfo1; tab-stops: list .5in; text-indent: -.25in;"><span style="font-size: 10.0pt;"><span style="mso-list: Ignore;">-<span style="font: 7.0pt "Times New Roman";"> </span></span></span><span style="font-family: Arial; font-size: 10.0pt;">Apple slices</span></div><div class="MsoNormal" style="margin-left: .5in; mso-list: l0 level1 lfo1; tab-stops: list .5in; text-indent: -.25in;"><span style="font-size: 10.0pt;"><span style="mso-list: Ignore;">-<span style="font: 7.0pt "Times New Roman";"> </span></span></span><span style="font-family: Arial; font-size: 10.0pt;">Grapes</span></div><div class="MsoNormal" style="margin-left: .5in; mso-list: l0 level1 lfo1; tab-stops: list .5in; text-indent: -.25in;"><span style="font-size: 10.0pt;"><span style="mso-list: Ignore;">-<span style="font: 7.0pt "Times New Roman";"> </span></span></span><span style="font-family: Arial; font-size: 10.0pt;">Fresh salad greens</span></div><div class="MsoNormal" style="margin-left: .5in; mso-list: l0 level1 lfo1; tab-stops: list .5in; text-indent: -.25in;"><span style="font-size: 10.0pt;"><span style="mso-list: Ignore;">-<span style="font: 7.0pt "Times New Roman";"> </span></span></span><span style="font-family: Arial; font-size: 10.0pt;">Baguette slices</span></div><div class="MsoNormal" style="margin-left: .5in; mso-list: l0 level1 lfo1; tab-stops: list .5in; text-indent: -.25in;"><span style="font-size: 10.0pt;"><span style="mso-list: Ignore;">-<span style="font: 7.0pt "Times New Roman";"> </span></span></span><span style="font-family: Arial; font-size: 10.0pt;">Crackers</span></div><div class="MsoNormal" style="margin-left: .5in; mso-list: l0 level1 lfo1; tab-stops: list .5in; text-indent: -.25in;"><span style="font-size: 10.0pt;"><span style="mso-list: Ignore;">-<span style="font: 7.0pt "Times New Roman";"> </span></span></span><span style="font-family: Arial; font-size: 10.0pt;">Olives</span></div><div class="MsoNormal" style="margin-left: .5in; mso-list: l0 level1 lfo1; tab-stops: list .5in; text-indent: -.25in;"><span style="font-size: 10.0pt;"><span style="mso-list: Ignore;">-<span style="font: 7.0pt "Times New Roman";"> </span></span></span><span style="font-family: Arial; font-size: 10.0pt;">Cured meats</span></div><div class="MsoNormal" style="margin-left: .5in; mso-list: l0 level1 lfo1; tab-stops: list .5in; text-indent: -.25in;"><span style="font-size: 10.0pt;"><span style="mso-list: Ignore;">-<span style="font: 7.0pt "Times New Roman";"> </span></span></span><span style="font-family: Arial; font-size: 10.0pt;">Smoked salmon</span></div><div class="MsoNormal" style="margin-left: .5in; mso-list: l0 level1 lfo1; tab-stops: list .5in; text-indent: -.25in;"><span style="font-size: 10.0pt;"><span style="mso-list: Ignore;">-<span style="font: 7.0pt "Times New Roman";"> </span></span></span><span style="font-family: Arial; font-size: 10.0pt;">The sky’s the limit, really</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10.0pt;">Next, arrange everything real pretty. Presentation is key. </span></div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOLPGjI8VDsodBOTSIs7jE1V056h0VhWXf3DhXwzit3GnSIKxf_X_q9GjI43StLO-N3CeA6AClES1dlAKDT8bHfQsJ6e4ElD7kczpJE-LSB8MzynQCOeWRzsgzkeFUrkmkMFkXtRC_7GTe/s1600/wine4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOLPGjI8VDsodBOTSIs7jE1V056h0VhWXf3DhXwzit3GnSIKxf_X_q9GjI43StLO-N3CeA6AClES1dlAKDT8bHfQsJ6e4ElD7kczpJE-LSB8MzynQCOeWRzsgzkeFUrkmkMFkXtRC_7GTe/s320/wine4.JPG" width="239" /></a></div><div class="MsoNormal"><br />
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</div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10.0pt;">Get out some wine glasses. And some small plates. And have yourself a good time. </span></div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8GIRD2bRJfnOJREi-08jB7Ml4dwQMERcmC4h3SzyeO08yJ8LXL20rBhBf_yD7sxhgd1jtXVPk9fAQ8lxx3X2DUlSbkVdWK8lGwPKbXfqJd5ghk5g3FfI-lF-hLAjNHU_6IpNjA5TjgdN_/s1600/wine1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8GIRD2bRJfnOJREi-08jB7Ml4dwQMERcmC4h3SzyeO08yJ8LXL20rBhBf_yD7sxhgd1jtXVPk9fAQ8lxx3X2DUlSbkVdWK8lGwPKbXfqJd5ghk5g3FfI-lF-hLAjNHU_6IpNjA5TjgdN_/s320/wine1.JPG" width="320" /></a></div><div class="MsoNormal"><br />
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</div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10pt;">Cheers! </span></div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10pt;"> </span></div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10pt;">Cheese!</span></div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10pt;"><br />
</span></div><div class="MsoNormal"><span style="font-family: Arial; font-size: 10pt;"><br />
</span></div>Kristinhttp://www.blogger.com/profile/15128606955323880007noreply@blogger.com0tag:blogger.com,1999:blog-1204426515305199388.post-7274635292756344762011-10-26T12:50:00.000-07:002011-10-26T12:50:36.267-07:00Reaching a Goal is Bittersweet<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizkKSjM7RjawJokFBHPKshMqFQiG55MtLKhrcS0iYOUAAGziCvm7SnuN5flmcovYSM8dV6wRiGwz6JgAaMufN0jmoMF7iDP1EthCN6QhW2LPOD3D4VS0mPSWh8rLphP3dM98IHR1ktocRL/s1600/psalm119.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizkKSjM7RjawJokFBHPKshMqFQiG55MtLKhrcS0iYOUAAGziCvm7SnuN5flmcovYSM8dV6wRiGwz6JgAaMufN0jmoMF7iDP1EthCN6QhW2LPOD3D4VS0mPSWh8rLphP3dM98IHR1ktocRL/s320/psalm119.jpg" width="320" /></a></div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">On October 16, at the <a href="http://www.columbusmarathon.com/">Columbus Marathon</a>, I achieved a personal goal I’ve been working toward for the past year. I got a personal best for my marathon time, 3:33:49, and qualified for the Boston Marathon. I can’t quite put into words how amazing it feels to work so hard over months of training to achieve a goal. And then to actually do it.</span><span style="font-size: small;"> </span></div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Running the marathon started out the way they always do. A slight feeling of waking up from a dream and being thrown into a crowd of people. Waiting in line for almost an hour to use the bathroom. Suddenly, everyone is running. Legs and arms are moving fast, but your mind is still numb from the cold and waking up at 5:30 a.m. You know you’re trained, tapered, “ready.” But there’s a little voice inside of you saying “can I really do this?” And then another voice says, “too late to turn back!”</span><span style="font-size: small;"> </span></div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">I ran the first half pretty quick, with minutes to spare ahead of my goal time. I was feeling great right around mile thirteen. And then all of the half-marathoners veered off to their finish line, and I had to run another thirteen miles! From a combination of this mental frustration, and losing electrolytes and dehydration, I got a horrible cramp from about mile 15 to 17. Somehow, I pushed through this excruciating pain, and by mile 20 I knew deep down that I could finish strong.</span><span style="font-size: small;"> </span></div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">The last six miles required my complete focus—mentally, physically and spiritually. If you were cheering for me during the last few miles I’m sure you saw this look on my face. Focus.</span><span style="font-size: small;"> </span></div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Crossing the finish line, seeing Joel’s face in the crowd, I said emphatically “I did it!” After shoving a Little Debbie Oatmeal Cream Pie and some <a href="http://www.snowvillecreamery.com/">Snowville Creamery</a> chocolate milk down, I spent the next few days relishing in the achievement with the people I love most. It was one of my best moments from the past several years.</span><span style="font-size: small;"> </span></div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVhexpeUOQLgGWCnYk-lRQmrk4p45n4nbAEN-9JTk3vvehQdMbET2AjLNlm3FcknyiRYfWVQB5O6zHbeP36erasY_HtL-2RgmHjHGE0O1WXWe1e0IZoGYCp0VRvhSVq64yVFxxMSxKXvWM/s1600/postrace.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVhexpeUOQLgGWCnYk-lRQmrk4p45n4nbAEN-9JTk3vvehQdMbET2AjLNlm3FcknyiRYfWVQB5O6zHbeP36erasY_HtL-2RgmHjHGE0O1WXWe1e0IZoGYCp0VRvhSVq64yVFxxMSxKXvWM/s320/postrace.jpg" width="320" /></a></div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">So now what? Right after the race, I stared researching marathons in the other six continents (oh yeah, <a href="http://www.icemarathon.com/">Antarctica</a> too). Realistically, I’m not sure if I’ll ever make it to the <a href="http://www.great-wall-marathon.com/Default.aspx">Great Wall of China</a> or the polar circle, but this obsessing over races made me realize that I need another goal or I might go crazy.</span><span style="font-size: small;"> </span><span style="font-size: small;"> </span></div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">It’s a strange feeling to have accomplished a huge goal and be proud of it, but simultaneously realize that I need something else to work towards now. I’m still working on that, but I hope to run a <a href="http://www.capitalcityhalfmarathon.com/">half marathon</a> in the spring and compete in a triathlon next summer, too. </span><span style="font-size: small;"></span><span style="font-size: small;"> </span></div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">On a final note, I finished the marathon with an overwhelming sense of gratitude to God for keeping me healthy and blessing me with amazing, supportive husband, parents, siblings and friends. I am grateful beyond words for the love and support that receive from each one of you. </span> </div>Kristinhttp://www.blogger.com/profile/15128606955323880007noreply@blogger.com1tag:blogger.com,1999:blog-1204426515305199388.post-30829653647418401292011-10-15T08:58:00.000-07:002011-10-15T09:07:03.347-07:00It's Marathon Week<div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"></span> <style>
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</style> </div><div class="MsoNormal"><span style="font-size: small;"><span style="font-family: Arial;">I’d like to start off by saying that it’s been a busy few months. Marathon training has taken up a significant part of my free time, and it’s honestly been hard to keep up with writing on this blog! Having said that, it’s now marathon week and I’m internally a combination of anxious, energetic, exhausted and ruminating. I have moments where I just want to stay inside and focus until the day of the race. But then there are plenty of other things to fill my time.</span></span><span style="font-size: small;"><span style="font-family: Arial;"> </span></span><br />
<br />
<span style="font-size: small;"><span style="font-family: Arial;">A week ago Joel and I went on a camping and backpacking trip to the Smokey Mountains. A-maz-ing! It is absolutely beautiful there. During the week I was only able to go on one run, but a full day’s worth of hiking up a mountain is pretty good training, too. Here we are at the top of Mount Le Conte, inside the National Park.</span></span></div><div class="MsoNormal"><span style="font-size: small;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEictKzA6MHPgmmJuOvujARY2Glt6-F7gUonkwUf75pJDsoOp6Io1HZbVtDSlhE9bIFifmqUMaKjkjszUnU6JduSGNZa9nmLPQvjQhyphenhyphenz78K0BLGcJPQSbuIp4jTtCl_wwKzZczUxKK-2MlyG/s1600/mountleconte.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEictKzA6MHPgmmJuOvujARY2Glt6-F7gUonkwUf75pJDsoOp6Io1HZbVtDSlhE9bIFifmqUMaKjkjszUnU6JduSGNZa9nmLPQvjQhyphenhyphenz78K0BLGcJPQSbuIp4jTtCl_wwKzZczUxKK-2MlyG/s320/mountleconte.jpg" width="240" /></a></span></div><div class="MsoNormal"><span style="font-size: small;"><br />
</span></div><span style="font-size: small;"> </span><br />
<div class="MsoNormal"><span style="font-size: small;"></span><span style="font-size: small;"><span style="font-family: Arial;">It’s wonderful the perspective that going on vacation brings. Especially one where your time is spent enjoying life without the conveniences of microwaves, refrigerators and (embarrassingly enough) even showers. Being outdoors really brings life to your body and soul. Joel and I went on a trail run on a path in the mountains that ran right alongside a small river. Who needs an iPod when you have the background soundtrack of real, roaring running water?! We did have to use caution though; if you stare at the view too much you could fall on the rocks.</span></span><span style="font-size: small;"><span style="font-family: Arial;"> </span></span><br />
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<span style="font-size: small;"><span style="font-family: Arial;">This past week I started something I’m calling a “Cookbook Club” with several of my friends. We’re reviewing and using a cookbook or cooking blog, similar to what you’d do with a traditional book club. Then we meet and all bring some tasty food we’ve made based on the recipes in the book or blog.</span></span><span style="font-size: small;"><span style="font-family: Arial;"> </span></span><br />
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<span style="font-size: small;"><span style="font-family: Arial;">For the first meeting we read Yotam Ottolenghi’scookbook, <i>Ottolenghi</i></span><span style="font-family: Arial;">. I made a version of this Wild Rice Salad. It is a delicious combination of textures, flavors and types of ingredients. It has a nice presentation – it looks appetizing, nutritious and complex. I present to you this lovely rice salad.</span></span><span style="font-size: small;"><b><span style="font-family: Arial;"> </span></b></span><br />
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<span style="font-size: small;"><b><span style="font-family: Arial;">Wild Rice Salad with Pine Nuts and Sour Cherries</span></b></span></div><span style="font-size: small;"> </span><br />
<div class="MsoNormal"><span style="font-size: small;"><span style="font-family: Arial;">Adapted from <a href="http://www.blogger.com/goog_1795068652">the Guardian</a></span></span></div><span style="font-size: small;"><a href="http://www.blogger.com/goog_1795068652"> </a></span><br />
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<span style="font-size: small;"><span style="font-family: Arial;">¾ cup wild rice</span></span><span style="font-size: small;"><span style="font-family: Arial;"> </span></span></div><div class="MsoNormal"><span style="font-size: small;"><span style="font-family: Arial;">1 cup basmati rice</span></span><span style="font-size: small;"><span style="font-family: Arial;"> </span></span><br />
<span style="font-size: small;"><span style="font-family: Arial;">½ cup quinoa</span></span><span style="font-size: small;"><span style="font-family: Arial;"> </span></span><br />
<span style="font-size: small;"><span style="font-family: Arial;">¼ cup skin-on almonds, roughly chopped</span></span><span style="font-size: small;"><span style="font-family: Arial;"> </span></span><br />
<span style="font-size: small;"><span style="font-family: Arial;">¼ cup pine nuts</span></span><span style="font-size: small;"><span style="font-family: Arial;"> </span></span><br />
<span style="font-size: small;"><span style="font-family: Arial;">½ cup olive oil</span></span><br />
<span style="font-size: small;"><span style="font-family: Arial;">2 onions, peeled and finely sliced</span></span><span style="font-size: small;"><span style="font-family: Arial;"> </span></span><br />
<span style="font-size: small;"><span style="font-family: Arial;">3 tablespoons roughly chopped parsley</span></span><span style="font-size: small;"><span style="font-family: Arial;"> </span></span><br />
<span style="font-size: small;"><span style="font-family: Arial;">1 ½ tablespoons roughly chopped basil</span></span><span style="font-size: small;"><span style="font-family: Arial;"> </span></span><br />
<span style="font-size: small;"><span style="font-family: Arial;">several handfuls of arugula</span></span><span style="font-size: small;"><span style="font-family: Arial;"> </span></span><br />
<span style="font-size: small;"><span style="font-family: Arial;">½ cup dried sour cherries</span></span><span style="font-size: small;"><span style="font-family: Arial;"> </span></span><br />
<span style="font-size: small;"><span style="font-family: Arial;">juice of one lemon, plus grated zest of 1 lemon</span></span><span style="font-size: small;"><span style="font-family: Arial;"> </span></span><br />
<span style="font-size: small;"><span style="font-family: Arial;">2 garlic cloves, crushed</span></span><span style="font-size: small;"><span style="font-family: Arial;"> </span></span><br />
<span style="font-size: small;"><span style="font-family: Arial;">Salt and black pepper</span></span></div><span style="font-size: small;"> </span><br />
<div class="MsoNormal"><br />
<span style="font-size: small;"><span style="font-family: Arial;">Cook each of the grains (wild rice, basmati rice and quinoa) in separate containers a few minutes short of the recommended time on the package directions (al dente). Add about a tablespoon of olive oil and salt to each along with water prior to cooking. </span></span></div><br />
<span style="font-size: small;"><span style="font-family: Arial;">Allow the grains to cool to room temperature.</span></span><span style="font-size: small;"><span style="font-family: Arial;"> </span></span><br />
<br />
<span style="font-size: small;"><span style="font-family: Arial;">Put the almonds and pine nuts in a pan with a tablespoon of olive oil and some sea salt. Cook on medium-low heat for three to four minutes, stirring. Take off the heat when the pine nuts begin to brown. Don’t burn them! They burn easily and quickly.</span></span><span style="font-size: small;"><span style="font-family: Arial;"> </span></span><br />
<br />
<span style="font-size: small;"><span style="font-family: Arial;">Heat the olive oil in a large sauté pan and add the chopped onion and chopped garlic. Cook on medium high heat for five minutes, stirring often, until they begin to brown. Drain on paper towel.</span></span><span style="font-size: small;"><span style="font-family: Arial;"> </span></span><br />
<br />
<span style="font-size: small;"><span style="font-family: Arial;">Put all the grains in a mixing bowl, along with the herbs, arugula, onion, garlic, nuts and sour cherries. Mix the lemon juice, zest, remaining olive oil, half a teaspoon of salt and several grinds of fresh pepper. Pour the dressing over the salad and stir. Allow flavors to set at least 15 minutes before serving at room temperature.</span></span><span style="font-size: small;"><span style="font-family: Arial;"> </span></span><br />
<br />
<span style="font-size: small;"><span style="font-family: Arial;">Serves about 6 – 8 as a side. </span></span>Kristinhttp://www.blogger.com/profile/15128606955323880007noreply@blogger.com0tag:blogger.com,1999:blog-1204426515305199388.post-50392808304246598462011-08-19T12:29:00.000-07:002011-08-19T12:29:26.272-07:00Savoring the End of Summer<!--[if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <w:PunctuationKerning/> <w:ValidateAgainstSchemas/> <w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid> <w:IgnoreMixedContent>false</w:IgnoreMixedContent> <w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText> <w:Compatibility> <w:BreakWrappedTables/> <w:SnapToGridInCell/> <w:WrapTextWithPunct/> <w:UseAsianBreakRules/> <w:DontGrowAutofit/> </w:Compatibility> <w:BrowserLevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:LatentStyles DefLockedState="false" LatentStyleCount="156"> </w:LatentStyles> </xml><![endif]--><!--[if gte mso 10]> <style>
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8oj_u4rXLInGpK-g7SixAcnvDkYshLN7eByAXNLZ1VHSkB-FqAM1zC_3iOVRnT0_VZJ0K0YRjeImusF-3LY-hykl8oiZtSS0STmgehGF6hXwK5vRGbwZXtwlAF8lsEeHCA8LWcSEOEW1w/s1600/blog_pinkphoto.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8oj_u4rXLInGpK-g7SixAcnvDkYshLN7eByAXNLZ1VHSkB-FqAM1zC_3iOVRnT0_VZJ0K0YRjeImusF-3LY-hykl8oiZtSS0STmgehGF6hXwK5vRGbwZXtwlAF8lsEeHCA8LWcSEOEW1w/s320/blog_pinkphoto.JPG" width="320" /></a></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">August in our neck of the woods has been very, very pleasant. The mornings and evenings have been perfect for opening the windows, eating breakfast outside and savoring as much of summer as possible before fall arrives. Not that I don’t love fall, but there is just something so special about the time right before the seasons change. I wonder if there is a word for those times? I guess it would be the solstice and the equinox. Someone correct me if I’m wrong here.</span></div><span style="font-size: small;"> </span><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Anyways, I’m writing up recipes for three summer salads I’ve made in the last few weeks. I can’t get enough of these fresh ingredients right now. Enjoy!</span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNQof-uCvraGsy2eG5nMOhNnwVdxjFy8TH8mTeGmn4as2TTNCQ81Yamglh9dfnSYNJGOeQGMa60YqzJvxb0VNxYy7zQTm5v_Da6GdPhVV072lnMwgnCiPouLuoSiwMwbkd3Ww8PUAN5deq/s1600/blog_cornsaladphoto.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNQof-uCvraGsy2eG5nMOhNnwVdxjFy8TH8mTeGmn4as2TTNCQ81Yamglh9dfnSYNJGOeQGMa60YqzJvxb0VNxYy7zQTm5v_Da6GdPhVV072lnMwgnCiPouLuoSiwMwbkd3Ww8PUAN5deq/s320/blog_cornsaladphoto.JPG" width="320" /></a></span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><span style="font-size: small;"> </span><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b>Avocado Corn Tomato Salad with Cilantro Pesto</b></span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Adapted from <a href="http://www.foodnetwork.com/recipes/aida-mollenkamp/aidas-corn-tomato-and-avocado-salad-recipe/index.html">here</a> </span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><i>Salad</i></span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">2 avocados, chopped into 1-inch pieces</span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">3 ears of sweet corn, kernels removed </span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">1 pound fresh mozzarella, chopped into ½-inch pieces</span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">1 ½ pounds cherry tomatoes, sliced in half </span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Extra cilantro leaves for garnish</span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><i>Cilantro-lime pesto</i></span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">1 ½ cups cilantro leaves</span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">¼ cup extra-virgin olive oil</span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Juice from one lime</span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Sea salt & pepper to taste </span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">After chopping all of the salad ingredients, combine in medium-sized bowl. Next, put all of the pesto ingredients in a food processor, and blend thoroughly until it’s the consistency of a pesto. Combine salad ingredients and pesto in a bowl, garnish with cilantro leaves and serve. </span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">We served ours with zucchini quesadillas and it was amazing. I think throwing a jalapeno pepper in with the dressing would yield a nice result, as well. </span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Serves 4 to 6 as a side. </span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGSKjZlrLVDrf_NTyPbInK4Mz6McDZHLewWNzr7xEWJ0pEmPsLyD5fWyVOPurcrYNmUAujlnpR1x5HSaGrXC7dGysMshYvD7PdmWXrbih7f3QHvXUPXQL_wFDO_7uRcrfH5gy6RpAzUvTL/s1600/blog_heirloomsphoto.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGSKjZlrLVDrf_NTyPbInK4Mz6McDZHLewWNzr7xEWJ0pEmPsLyD5fWyVOPurcrYNmUAujlnpR1x5HSaGrXC7dGysMshYvD7PdmWXrbih7f3QHvXUPXQL_wFDO_7uRcrfH5gy6RpAzUvTL/s320/blog_heirloomsphoto.JPG" width="320" /></a></span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><span style="font-size: small;"> </span><div class="separator" style="clear: both; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiHsLk0tAd6UMCzg2Y0n_g_dm50sREiUgU0CjX9tDwiO0DGM_OsRtUWmqt37Yudjbp8kjDiwNnKkeALvgGpNb2hqctYXhwI2GPS3Ogn0HyFqsDBQ_Vg-0OLwSl8DH5qcpNBkIpnkGjJ_Uk/s1600/blog_capresephoto.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiHsLk0tAd6UMCzg2Y0n_g_dm50sREiUgU0CjX9tDwiO0DGM_OsRtUWmqt37Yudjbp8kjDiwNnKkeALvgGpNb2hqctYXhwI2GPS3Ogn0HyFqsDBQ_Vg-0OLwSl8DH5qcpNBkIpnkGjJ_Uk/s320/blog_capresephoto.JPG" width="320" /></a></span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b>Heirloom Caprese Salad</b></span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Adapted from a variety of sources & personal taste tests </span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">One to two heirloom tomatoes (the more colorful the better)</span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">8 ounces of fresh mozzarella </span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Fresh basil leaves, about ¼ cup</span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Extra-virgin olive oil</span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Sea salt & pepper to taste</span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Slice the tomatoes about 1/4 –inch thick, and the mozzarella about the same. Slice the basil leaves about ¼-inch thick as well. The chopping can be done ahead, but arranging needs to happen right before serving. </span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Arrange the tomatoes and mozzarella slices alternating on a long platter. Sprinkle with basil, drizzle with olive oil and add salt and pepper to taste. Enjoy!</span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Serves 2 to 4 as a side. </span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVjiTkTpJsR6U0NO0CY6vNrol5-vNp-Je6D0rhn6ILzaG2nFJBhvCQuP3es7f0faG3c32i851885EyXQeK2h0q5QvFDIglJWgIUb1DYLhPvoXfl79_DwOXhfZWwBFwQuKuPLN8FviWGVHH/s1600/blog_fishsaladphoto.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVjiTkTpJsR6U0NO0CY6vNrol5-vNp-Je6D0rhn6ILzaG2nFJBhvCQuP3es7f0faG3c32i851885EyXQeK2h0q5QvFDIglJWgIUb1DYLhPvoXfl79_DwOXhfZWwBFwQuKuPLN8FviWGVHH/s320/blog_fishsaladphoto.JPG" width="320" /></a></span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><span style="font-size: small;"> </span><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b>White Fish Heirloom Tomato Salad</b></span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">1 4-6 ounce portion of white fish, such as Mahi Mahi, cooked (I used restaurant leftovers)</span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Half of an heirloom tomato </span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Half of a pepper (I used green) </span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Balsamic vinegar</span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Extra-virgin olive oil </span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Sea salt & pepper to taste</span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Oregano & basil to taste </span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Chop the first three ingredients in about one-inch pieces. Assemble on a plate. Drizzle with vinegar, oil and seasonings to taste. Serve with a piece of crusty bread. </span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Serves one.</span></div>Kristinhttp://www.blogger.com/profile/15128606955323880007noreply@blogger.com0tag:blogger.com,1999:blog-1204426515305199388.post-91120212602502363372011-08-09T19:20:00.000-07:002011-08-09T19:20:26.359-07:00Chocolate Chip Anything<style>
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<div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Ok, so could we just all agree that just about anything with an addition of chocolate reaches a new level of tasty? Recently, the Ohio State Fair was even serving <a href="http://www.cbs42.com/content/localnews/story/Chocolate-Covered-Bacon-w-Cherry-On-Top/i99wbyYKQ06xBd08E2qqGw.cspx">chocolate covered bacon</a> topped with a cherry for crying out loud! </span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">I’ve decided while marathon training dark chocolate is, well, absolutely necessary. Ok, this rule probably still applies year round. It tastes great, and has antioxidants—emphasis on the tastes great part. Right now I’m eating <a href="http://www.lindtusa.com/product-exec/product_id/65/category_id/7/nm/Excellence_Chili_Bar">chili-infused chocolate</a> from Lindt. I’m thinking a hot chocolate version of this would be good in a few months, like a warm version of <a href="http://jenisicecream.com/">Jeni’s Ice Cream's Queen City Cayenne</a>. </span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">In keeping with my dark chocolate theme, this week I made one of my favorite quick breads: chocolate chip banana bread. I used Ghiardelli dark chocolate chips, to counter the sweetness of the bananas. I’ve tried several different types of banana bread recipes over the past few years, some yielding lighter bread, while others are a more dense, hearty cake. This recipe is somewhere in the middle, but much more dense and moist than others. I used some whole wheat pastry flour, which also made the bread more hearty. </span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Also, for this recipe and any one that calls for bananas, I cannot emphasize enough how great it is to use “rotten” or frozen bananas. They look disgusting when you take them out of the freezer, but they work amazingly. If using frozen, just let them thaw at room temperature for about 30 minutes before using. Then peel of the nasty, brown skin and vwalaaa! You’ve got yourself some perfect bananas for baking. Frozen bananas can be plopped into the blender for a smoothie, too. </span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgpV_ey4J15XbCH0Pe0doJKvWZdgf0cjDTsLuhlmc-GdazGv2lis1wCopk1k-VwxrwyVaD2qZpB2qdOVSKQ6ZxAerrfaNKdnJ-aW0O72TQ0DMP0e4QT-ENo0cZMijG-7oCkHjoYnWIuFsm/s1600/bananabread.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgpV_ey4J15XbCH0Pe0doJKvWZdgf0cjDTsLuhlmc-GdazGv2lis1wCopk1k-VwxrwyVaD2qZpB2qdOVSKQ6ZxAerrfaNKdnJ-aW0O72TQ0DMP0e4QT-ENo0cZMijG-7oCkHjoYnWIuFsm/s320/bananabread.jpg" width="320" /></a></span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><br />
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</div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b>Chocolate Chip Banana Bread</b></span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Adapted from <a href="http://allrecipes.com/recipe/aunt-marys-banana-chocolate-chip-bread/detail.aspx">Allrecipes </a></span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><i>Bread:</i></span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">1 cup sugar</span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">1/2 cup butter or shortening</span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">2 eggs</span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">2 teaspoons vanilla extract</span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">3 very ripe or frozen bananas, mashed </span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">1 cup all-purpose flour</span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">1 cup whole wheat pastry flour</span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">1 teaspoon baking soda</span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">1/2 teaspoon salt</span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">1 teaspoon cinnamon</span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">1 cup dark chocolate chip</span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><i>Topping:</i></span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">2 tablespoons sugar</span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">1 teaspoon cinnamon </span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">In a stand mixer, cream sugar and shortening. Beat in eggs, vanilla and bananas until thoroughly blended. Combine flour, baking soda, cinnamon and salt; add to creamed mixture and stir just until combined. Fold in chocolate chips. Spoon into a 9.x 5-in. loaf pan. Combine cinnamon and sugar for topping, sprinkle over entire top of batter. Bake at 350F for about 60 minutes or until a toothpick comes out clean. During the last 5 minutes of baking, turn on broiler to caramelize sugar topping. Let it cool in the pan for about 10 minutes before removing to a wire rack to cool completely. Eat at least one piece while it’s still hot! </span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div class="MsoNormal"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Makes one loaf. </span> </span></div>Kristinhttp://www.blogger.com/profile/15128606955323880007noreply@blogger.com0tag:blogger.com,1999:blog-1204426515305199388.post-60307472816268430212011-07-31T14:45:00.000-07:002011-07-31T14:47:10.611-07:00Time Flies when It's Summer<style>
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<div class="separator" style="clear: both; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhofzRXHLNNM82skfPotnvcfvWkG3bvmpHVrXnBQWuskNXCHeqb4VoxAV2SNFqRYJxRBbF8oxPoREl3uepLiAo9OF1yT4eXx0gsT9R6fb5bwtqgNcG_92HwwSk-dMkj9ySD8lZSy51IRbWP/s1600/IMG_0083.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhofzRXHLNNM82skfPotnvcfvWkG3bvmpHVrXnBQWuskNXCHeqb4VoxAV2SNFqRYJxRBbF8oxPoREl3uepLiAo9OF1yT4eXx0gsT9R6fb5bwtqgNcG_92HwwSk-dMkj9ySD8lZSy51IRbWP/s320/IMG_0083.JPG" width="320" /></a></span></div><div class="MsoNormal"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Summer weeks come and go so quickly! Here I am, almost three weeks without a blog post. Oops. </span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Am I the only one who feels like summer is almost as busy as the holiday season in November and December? The only difference is that dressing for the weather involves a tank top and shorts instead of three layers and a coat. </span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Amidst all the barbeques, retreats and parties, trying to find time to squeeze in marathon training is no small feat. Long runs the morning of a workday are especially challenging. Arriving at work after running 17 or so miles, my joints aching and endorphins rushing, I undergo another type of endurance test: making it through 8 hours of work when by body is utterly exhausted. On the flip side, I feel slightly like Clark Kent meets Eric Liddell.</span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Needless to say, this week marathon training has kept me busy. I ran more than 30 miles total. But over the past week I have made time to bake and cook some tasty dishes. I’m writing about one healthy dish and one not-so-healthy but oh-so-delicious dessert. </span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br />
</span></div><div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht27QOfA3nfi9TPPzM3WrRHbQs_dliuvVQCF8BVOdFT08AknIXenKtbdxblOMtwua9P_w5wXESNcnfgjhaWVaXWn83zIiuRWMd1KDAEGuz_p9HnQipQO80LJVVGgeqY4j1rrTD6jMHo8iK/s1600/IMG_0187.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht27QOfA3nfi9TPPzM3WrRHbQs_dliuvVQCF8BVOdFT08AknIXenKtbdxblOMtwua9P_w5wXESNcnfgjhaWVaXWn83zIiuRWMd1KDAEGuz_p9HnQipQO80LJVVGgeqY4j1rrTD6jMHo8iK/s320/IMG_0187.JPG" width="320" /></a></span></div><div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOQE2tXlsPpMaOA6gcX3oPpr-qd-M0_UoYt5btxQfUC2ptlCRLtk6dSLdSGZu86Lvs7RvbHUGPXMiTgjHMXOpG09IEbmzLzak8DQVX-A3OqVHqiyocKmY2lOcow1Uoq_rxMWyyHfSkk2ie/s1600/IMG_0195.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOQE2tXlsPpMaOA6gcX3oPpr-qd-M0_UoYt5btxQfUC2ptlCRLtk6dSLdSGZu86Lvs7RvbHUGPXMiTgjHMXOpG09IEbmzLzak8DQVX-A3OqVHqiyocKmY2lOcow1Uoq_rxMWyyHfSkk2ie/s320/IMG_0195.JPG" width="320" /></a></span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br />
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</span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b>Quinoa Tabbouleh</b></span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Adapted from a variety of sources</span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">2 cups water</span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">1 cup quinoa</span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">¼ cup onions</span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">2 bright red tomatoes</span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">½ cup chopped parsley (or cilantro or mint)</span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">2 cups chopped cucumber</span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">2 to 4 tablespoons lemon or lime juice (or vinegar)</span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">2 to 4 tablespoons extra-virgin olive oil</span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">lots of fresh ground sea salt and pepper</span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Rinse quinoa thoroughly. Bring 2 cups of salted water to boil, add quinoa. Cover, reduce heat and let simmer for about 15 minutes. Drain away any excess water. Let quinoa cool to room temperature. Chop tomatoes, cucumber and onion into ½ inch pieces. Chop parsley, removing stems. Mix all vegetable ingredients into quinoa mixture. In a separate bowl, mix the lemon juice and extra-virgin olive oil with salt and pepper. Pour over quinoa mixture and stir a few times to mix dressing into the dish. Let marinate in the refrigerator for a few hours before serving. May be served cold or at room temperature. </span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Serves 6-8 as a side.</span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br />
</span></div><div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyl6z0o6MmG3nnklT6b632w6iD7Kv5DMQimDewXqWH40rVPCSo11ttUrbKBWk6LKZqc5kT_iWgOAA4CCTRh8DDOsiSVFnaxpYtddzSa-Bfj21jzf4kZqn2Zi-RZY_GrXxWbRwRa_qBbqCB/s1600/IMG_0197.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyl6z0o6MmG3nnklT6b632w6iD7Kv5DMQimDewXqWH40rVPCSo11ttUrbKBWk6LKZqc5kT_iWgOAA4CCTRh8DDOsiSVFnaxpYtddzSa-Bfj21jzf4kZqn2Zi-RZY_GrXxWbRwRa_qBbqCB/s320/IMG_0197.JPG" width="320" /></a></span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br />
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</span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b>Lemon Blueberry Cheesecake with a Cornmeal Crust</b></span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Adapted from <a href="http://www.amazon.com/Classic-Stars-Desserts-Favorite-Luchetti/dp/B0030ILWQU/ref=sr_1_1?ie=UTF8&qid=1312147132&sr=8-1">Classic Stars Desserts</a></span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><i>Cornmeal Crust</i></span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">8 tablespoons unsalted butter at room temperature</span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">¼ cup brown sugar</span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">½ whole wheat pastry flour</span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">½ cup yellow cornmeal</span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">pinch of salt </span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><i>Lemon Filling</i></span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">2 pounds cream cheese at room temperature</span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">1 cup mascarpone cheese at room temperature</span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">1 ½ cups granulated sugar</span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">2 large eggs</span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">zest of 1 lemon</span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">juice of 1 lemon</span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><i>Blueberry Topping</i></span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">2 cups blueberries</span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">¼ cup granulated sugar</span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">2 teaspoons corn starch</span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">1 tablespoon water</span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">2 teaspoons lemon juice</span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">splash of port wine </span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><i>To make the crust</i></span><span style="font-size: small; font-style: normal;">: Preheat the oven to 350F. Wrap the bottom of a 9-inch springform pan in two layers of aluminum foil to prevent burning. </span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Mix butter and sugar in a stand mixer with the paddle attachment on medium speed until smooth. Reduce the speed to low and add the flour, cornmeal and salt. Press mixture evenly onto the bottom of the pan. Bake until lightly brown, about 20 minutes. Let cool while preparing the cheese filling. Reduce the oven temperature to 325F.</span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><i>The lemon filling:</i></span><span style="font-size: small; font-style: normal;"> It is crucial that all of the cheeses be at room temperature. This took much longer than I thought it would, so allow for extra time. Everything I’ve read says that having them at room temp allows for creating a very smooth mixture.</span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Combine the cream cheese, mascarpone cheese and sugar in a stand mixer on medium speed with the paddle attachment until smooth and a little fluffy. Add eggs, lemon zest and lemon juice, mix until incorporated. Check the sides of the bowl and the paddle attachment for lemon zest that isn’t mixed well. I ended up mixing it briefly by hand with a spoon after using the stand mixer to make sure nothing stuck to the sides. Next, spread the filling over the prepared crust.</span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Bake until the cake is giggly, but set, about 1 hour. If the inside looks a little “mushy” but the outside is pretty set, then it’s fine to take the cake out. Remove from oven. Lightly loosen the edges of the cheesecake from the sides of the pan to prevent cracking as the cake cools. Let it cool at room temperature for about 30 minutes, then cover and refrigerate about 6 hours before serving. </span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><i>Blueberry topping: </i></span><span style="font-size: small; font-style: normal;">In a small saucepan, combine the berries, sugar, water, cornstarch and lemon juice. Heat on medium-high until bubbling, then reduce heat, and simmer while stirring occasionally for about 5 minutes. Add a splash of port wine, continuing to stir occasionally, and let simmer for about 2 to 5 minutes. The sauce is done when it is thick and fragrant. Remove from heat, let cool to room temperature. Cover and refrigerate until ready to serve. </span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><i>To serve</i></span><span style="font-size: small; font-style: normal;">: Gently run a knife around the edges, and then remove the side pan. Place the cheesecake on a serving platter, cover with the blueberry sauce. To cut the cheesecake I recommend using either dental floss or a hot, dry knife. </span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Serves 8 to 12, depending on how you slice it. </span></div>Kristinhttp://www.blogger.com/profile/15128606955323880007noreply@blogger.com2tag:blogger.com,1999:blog-1204426515305199388.post-22111482331904975692011-07-10T06:01:00.000-07:002011-07-10T06:18:43.609-07:00Morning Routine<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl6BUBkOHiraZVN-XboVieie8LxT-3rXpz6JhaRfKFV3LCiRIGEzYc6Nc37O4L_L17-3GZFsbyxTRiygaOKH0_xik6BjhPhy1ofdF4TfA71002UzatK8fDbR5cOg_EWDfcq6NG31KA1dBu/s1600/sunrise.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl6BUBkOHiraZVN-XboVieie8LxT-3rXpz6JhaRfKFV3LCiRIGEzYc6Nc37O4L_L17-3GZFsbyxTRiygaOKH0_xik6BjhPhy1ofdF4TfA71002UzatK8fDbR5cOg_EWDfcq6NG31KA1dBu/s320/sunrise.jpg" width="320" /></a></div><br />
<div style="font-family: inherit;"><span style="font-size: small;">There was a time in my life when I thought waking up early in the morning was the worst thing that could happen to me. The alarm would go off, and I think I would hit snooze about an average of 4 or 5 times. It was almost like a sport of some kind, me versus the alarm. Who would win that day? I swear my college roommates would avoid me like the plague until I’d had at least two cups of coffee. And I’ll be honest, I totally wouldn’t blame them. </span></div><div class="MsoNormal" style="font-family: inherit;"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="font-family: inherit;"><span style="font-size: small;">The last few months, something has been changing in me. I look forward to early mornings. I’d love to know why, but maybe it will only make sense with time. For now, I’m left with loving the sunrise, cool morning air, taking time eating breakfast with my husband, and my feet hitting the pavement before anyone else in my neighborhood during my run. </span></div><div class="MsoNormal" style="font-family: inherit;"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="font-family: inherit;"><span style="font-size: small;">One of the best parts of mornings is the “carpe diem” thing. I wish that phrase was not cliché, because it truly is meaningful and something that is needed today. It’s somewhat of a mystery to me why and how seizing the day is different at 6 a.m. than 9 or 10 a.m., but for me there is a huge difference. Just like money, time seems to be something that is fluid and difficult to manage. It gets away from you so quickly! </span></div><div class="MsoNormal" style="font-family: inherit;"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="font-family: inherit;"><span style="font-size: small;">Recently I’ve been thinking about the importance of having daily rhythms in my life. There’s even a <a href="http://www.amazon.com/Sacred-Rhythms-Arranging-Spiritual-Transformation/dp/0830833331/ref=sr_1_1?s=books&ie=UTF8&qid=1310302441&sr=1-1">book</a> on my summer reading list that discusses how daily, weekly, monthly and annual rhythms to our lives are not just needed, but sacred. I’m hoping that this new morning routine will be a part of the rhythms of my life, including how I spend my time on those mornings. </span></div><div class="MsoNormal" style="font-family: inherit;"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="font-family: inherit;"><span style="font-size: small;">In addition to running, prayer and spending time with my husband, I have an informal routine with what I eat. Just about every day I eat oatmeal for breakfast. Now before you jump the gun and think this sounds boring, let me just say that there are so many different options with oatmeal. There are steel-cut oats for a heartier, more “whole food” option. Then there are thick rolled oats, and instant oats for those days when I’m running late. I add everything from fresh berries, to honey or brown sugar, to walnuts or flax seeds, with cream or milk, and even sometimes I add peanut butter or chocolate chips. I realized all of my oatmeal options one time while visiting <a href="http://sustainablefaith.com/">Sustainable Faith</a> in Cincinnati, where they serve oatmeal in the mornings for retreaters with tons of amazing mix-ins.</span></div><div class="MsoNormal" style="font-family: inherit;"><span style="font-size: small;"><br />
</span></div><div class="separator" style="clear: both; font-family: inherit; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9YxfZ1NeR1HaGmmAg44A4PtAwTAo1lvtkPLIh_ZqrXWhirTJWpAXYUobDDlY_7-q2Y3c0Jy5VbdnShDlueeZxeZuvZG9BdJTb193zwKG6siQkT2f5ewxEqT-HTj-ryF0_7_wL4yKwM06q/s1600/oatmeal2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9YxfZ1NeR1HaGmmAg44A4PtAwTAo1lvtkPLIh_ZqrXWhirTJWpAXYUobDDlY_7-q2Y3c0Jy5VbdnShDlueeZxeZuvZG9BdJTb193zwKG6siQkT2f5ewxEqT-HTj-ryF0_7_wL4yKwM06q/s320/oatmeal2.jpg" width="320" /></a></span></div><div class="MsoNormal" style="font-family: inherit;"><span style="font-size: small;"> </span></div><div class="MsoNormal" style="font-family: inherit;"><span style="font-size: small;">This past week, after a 6-mile tempo run, I came home totally exhausted and had baked oatmeal. I’ve seen <a href="http://www.wholeliving.com/recipe/baked-oatmeal">recipes</a> for it <a href="http://sproutedkitchen.com/?p=2829">before</a>, but never tried baking it myself. In addition to how easy it was to make, this stuff was delicious for breakfast. And depending on how much fruit you add, it could almost be a breakfast cobbler of sorts. And who doesn’t need an excuse to have dessert for breakfast? Next time I think I might double the portion of berries, or try with mushed bananas. </span></div><div class="MsoNormal" style="font-family: inherit;"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="font-family: inherit;"><span style="font-size: small;">I prepared the dry and wet ingredients the night before. Then I mixed them right when I got back from my run and popped it in the oven. It was so easy and tasted amazing after a run. </span></div><div class="MsoNormal" style="font-family: inherit;"><span style="font-size: small;"><br />
</span></div><div class="separator" style="clear: both; font-family: inherit; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilYkXB4DQHtK35lInivoLjFyTQ6quiNnLaVQprDOtZuIaJDBLH26pxbA8YfNlk8Hq16u5NmBV-k9j8Hje8SpxDsAB2fE8m-BrzHYyFotmjxSfg3hs1VAa5rq-baAryka5bpmDqPdZ3M1cI/s1600/oatmeal3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilYkXB4DQHtK35lInivoLjFyTQ6quiNnLaVQprDOtZuIaJDBLH26pxbA8YfNlk8Hq16u5NmBV-k9j8Hje8SpxDsAB2fE8m-BrzHYyFotmjxSfg3hs1VAa5rq-baAryka5bpmDqPdZ3M1cI/s320/oatmeal3.jpg" width="320" /></a></span></div><div class="MsoNormal" style="font-family: inherit;"><span style="font-size: small;"><br />
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</span></div><div class="MsoNormal" style="font-family: inherit;"><span style="font-size: small;"><b>Baked Apple Blueberry Oatmeal </b></span></div><div class="MsoNormal" style="font-family: inherit;"><span style="font-size: small;">Adapted from <a href="http://www.amazon.com/Simply-Season-Expanded-Community-Cookbook/dp/0836194942/ref=sr_1_1?ie=UTF8&qid=1310301770&sr=8-1"><i>Simply in Season</i></a></span></div><div class="MsoNormal" style="font-family: inherit;"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="font-family: inherit;"><span style="font-size: small;">2 cups rolled oats</span></div><div class="MsoNormal" style="font-family: inherit;"><span style="font-size: small;">1/3 cup brown sugar</span></div><div class="MsoNormal" style="font-family: inherit;"><span style="font-size: small;">1 teaspoon baking powder</span></div><div class="MsoNormal" style="font-family: inherit;"><span style="font-size: small;">3 tablespoons ground flax seed (or chopped walnuts, almonds or pecans)</span></div><div class="MsoNormal" style="font-family: inherit;"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="font-family: inherit;"><span style="font-size: small;">1 cup milk</span></div><div class="MsoNormal" style="font-family: inherit;"><span style="font-size: small;">1/2 cup finely chopped apples</span></div><div class="MsoNormal" style="font-family: inherit;"><span style="font-size: small;">1/2 cup blueberries</span></div><div class="MsoNormal" style="font-family: inherit;"><span style="font-size: small;">2 tablespoons vegetable oil</span></div><div class="MsoNormal" style="font-family: inherit;"><span style="font-size: small;">1 egg (beaten)</span></div><div class="MsoNormal" style="font-family: inherit;"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="font-family: inherit;"><span style="font-size: small;">Combine dry ingredients and wet ingredients in separate bowls. If preparing the night before, cover and put in refrigerator. When ready to prepare the next morning, combine two mixtures and stir until well incorporated. Lightly butter the bottom on an 8 x 8-inch baking pan. Bake in preheated oven at 350F for 25 minutes. Serve warm with milk. </span></div><div class="MsoNormal" style="font-family: inherit;"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="font-family: inherit;"><i><span style="font-size: small;">Makes about 3 or 4 servings. </span></i></div>Kristinhttp://www.blogger.com/profile/15128606955323880007noreply@blogger.com0tag:blogger.com,1999:blog-1204426515305199388.post-22722812959249107042011-06-28T18:59:00.000-07:002011-06-28T18:59:13.097-07:00Non-Runners, Runners & Popcorn<style>
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<div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Being someone that would consider myself “a runner,” I tend to view the world in categories of people. There are three different types of runners, and then there’s non-runners.</span><span style="font-size: small;"> The first type of runner is the “I can’t believe I only kept a 6 minute mile pace today” runners, aka the <i>ones that win marathons</i>. Think Kenyans and pro runners. Then there’s the “wow, I ran a half mile this week, and I'm training for a 5K" runners. These are <i>beginners</i>. And then there are the middle of the road, <i>serious but still</i> <i>friendly </i>runners. This is where I fall on the spectrum. </span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Non-runners always treat me like I’m crazy for wanting to run for a few hours on the weekend. Well, what non-runners don’t understand is that there is a secret to the life of a runner. This secret, if better understood, might make more people want to be runners. </span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Food. Runners can practically eat whatever we want. So if you like chocolate chip cookies, French pastries and visits to the local taco truck, rather than complaining about not being able to eat them, just run five miles! It’s pretty simple. I love running. And I love food. Just like my husband and I, they are a perfect match. My hope is that this blog will be a space for me to discuss both of these (and probably a few other) topics all in one place.</span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">In the spirit of starting this blog, I did two things. I prepped my water bottle for my morning run. And, I made my favorite snack. Popcorn. It's oh-so-simple, and no-less-than amazing. I always make about double a serving size and tell myself that I'll save half for the next day. It's pretty predictable that the popped, seasoned kernels barely make it through the first half of whatever movie I'm watching or chapter I'm reading. I hope you enjoy this stuff as much as I do!</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaT-YCps5xNp-fWhVd4uoIPBGkdUx3Iv6l6GV66i9NAERkLDiTEgQ20467HtJDRqeuA7ANEKuULfvVcfnipCPiXkS3IVee0j6KDYKOInDasE3HTwpSK_8jWOk7mb8ffH6IZ6l6DlfJlWzV/s1600/popcorn_6.28.11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaT-YCps5xNp-fWhVd4uoIPBGkdUx3Iv6l6GV66i9NAERkLDiTEgQ20467HtJDRqeuA7ANEKuULfvVcfnipCPiXkS3IVee0j6KDYKOInDasE3HTwpSK_8jWOk7mb8ffH6IZ6l6DlfJlWzV/s320/popcorn_6.28.11.jpg" width="320" /></a></div><br />
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<span style="font-size: small;">This is a far cry from the microwave stuff. Lots of flavor, texture and "fresh" taste. I've been experimenting with types of popcorn. Believe it or not, there are so many! There are white, <a href="http://www.ranchogordo.com/mm5/merchant.mvc?Screen=PROD&Store_Code=RG&Product_Code=POPRED01&Category_Code=DCP1">red</a>, blue, <a href="http://www.bobsredmill.com/yellow_popcorn.html">yellow</a>, black and probably more than I've tried. For my recipe I used a mix of <a href="http://www.blackjewell.com/product_details.php?category_id=50&item_id=5">this black</a> and white. It's fun to see how they pop up differently, and you get a nice variety of textures. You can also mix up the oils you use in order to get different flavors. I used a mix of extra-virgin olive oil and canola oil. Another fun variation is adding sugar to the popped kernels, and stirring slowing on low heat for kettle corn. That will probably be a future post as we get closer to "State Fair" season. Enjoy!</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYdjABJi6PZOXSqgu3H1wnmIOOGTmWZay9rfMvfJOfWAShAu5V_qakxZan5cS4YNEpL29CyqZTvSoCHyYKe1hwjfRF1S-pT5SR1EwgConNy8GiWswxZT-SPrNEJOQQHci2GfZhr6KUVAuu/s1600/popcorn2_6.28.11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYdjABJi6PZOXSqgu3H1wnmIOOGTmWZay9rfMvfJOfWAShAu5V_qakxZan5cS4YNEpL29CyqZTvSoCHyYKe1hwjfRF1S-pT5SR1EwgConNy8GiWswxZT-SPrNEJOQQHci2GfZhr6KUVAuu/s320/popcorn2_6.28.11.jpg" width="320" /></a></div><span style="font-size: small;"><br />
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<b><span style="font-size: small;">Kristin's Popcorn</span></b><br />
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<span style="font-size: small;">1/2 cup popcorn (see above note for ideas about varieties)</span><br />
<span style="font-size: small;">a few tablespoons of oil (I used a mix of olive and canola)</span><br />
<span style="font-size: small;">sea salt</span><br />
<span style="font-size: small;">fresh cracked pepper</span><br />
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<span style="font-size: small;">Pour a few tablespoons of oil in a 4-quart pan. Add three kernels of popcorn, cover and heat on medium-high heat. Watch and listen for three kernels to all pop. Remove lid, quickly pour the rest of popcorn into the pan and re-cover. Stay by the stove, and when the rest of the kernels start popping, periodically shake and/or "nudge" the pot to keep the kernels moving and evenly distributed around the hot oil. The popcorn should be entirely done cooking in a few minutes. Remove it from heat when the popping really starts to slow down (you don't have to wait until it's entirely stopped). Pour into your favorite popcorn bowl, and season with plenty of sea salt and cracked pepper to taste. </span><br />
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<span style="font-size: small;"><i>Makes enough for one generous serving.</i></span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><br />
</div>Kristinhttp://www.blogger.com/profile/15128606955323880007noreply@blogger.com0