February 25, 2012
The next big adventure– A trail race! This from the girl (woman?) who is always cold in the winter and doesn’t like being dirty. I’m hoping my partners in crime (that would be Jen and Vanessa) sign up too. Either way, I’ll be running in the woods, in February. At least there won’t be ticks, right?
Who’s joining us? (Or me, really, it might just be me. )
How hard will this be? Trail running advice?
I invited my sister Leslie to recap her recent race experience. I hope you enjoy reading about it! Also if you like, go to the Riverfront Times poll to vote for my blog for best personal blog!!
Hi, its Leslie, Hannah’s sister! I’m sure for all of you dedicated blog readers and family members, I need no introduction :p
I first met Hannah when we were seated at the same table for a wedding and after a bit of conversation, we discovered that we had the same mother and father. (Or was it when we were seated together for dinner on a Mexican cruise? There was some event where people were asking how we met and we thought it was hilarious.)
Anyway, Hannah mentioned it and I thought it might be fun if I did a guest post of a recap of my recent half-marathon. I’m not quite as new to running as Hannah, but I only started running more seriously in the fall of 2009 when I decided to train for the 2010 PF Chang’s Rock and Roll Half-Marathon in Phoenix.
After that race, I took some time off, then decided to run the full marathon the next year, when Hannah came to Phoenix to do the half. Anyway, all this to say that when I signed up for the Runner’s Den Fiesta Bowl Half-Marathon in Scottsdale, it was only my second. I am mid-training to do the full marathon again in January, so I was looking forward to this race, as it would be shorter than my long training runs have been lately!
But then, it got cold. And I mean Phoenix cold, so not really. But the overnight low on Saturday was under 40! So I was just a little worried about what to wear, since its always tricky to stay warm at the start line, but not too warm for the race. Unfortunately I didn’t have my awesome paper jacket that I had at last year’s marathon!
I decided upon my new Adidas running tights, a tanktop, a longsleeved black REI shirt, and my new awesome blue shoes. 
(Don’t mind the cat)
Peter (my fiance) had graciously offered to drive me to the race even though it started quite early (7:30 am) so I was able to wear an extra jacket and my ear warmers as we waited for the start, and then I handed him all this bright pink clothing to carry around. Luckily he had brought a man bag, so I think he was able to tuck it away to avoid embarrassment. I had recently run a 10K and had a time I was very happy with (51:17) and I had not listened to my ipod and concentrated on keeping my pace. So I considered that, but luckily I thought better and brought it. I usually listen to pop music during a race though, instead of podcasts or classical pieces, which I do during training runs.
The race started out well, it was too small for corrals, so I started about 30-45 seconds or so after the official gun went off. The route went up Scottsdale Road, so it was quite straight for awhile. And flat, which is good, since there aren’t many hills to train on near where I live. I was feeling good, and had decided that my goal was 1:57 or :58, so I needed to keep a 9 minute mile pace. My previous half-marathon time was 2:03. This race was smaller so I didn’t have to weave around as many people as you have to in the Rock and Roll one! After 4 miles, I realized I was holding an 8:30 pace, so I started revising my goals. The only annoying things happening were this guy near me who had change jangling around in his pockets as he ran (Seriously, what is that? Was he planning to stop if he saw a soda machine? Fill someone’s parking meter?) and also all the men were stopping to pee in the large hedge that lined the side of the road. Somewhere around this point, Peter drove by in his car with the window down and yelled “go Leslie!” or something to that effect!
I realized I was gaining on the person holding the 1:52 pacing sign, and I passed him around mile 5. And I realized I knew who it was, Norm Janoff, who runs this Tuesday night track workout that some friends of mine go to! He also attends symphony events and concerts. I still get the emails but lately I always have frisbee on Tuesday nights. Anyway, so around mile 6.5, I decided to go ahead and have something to eat to keep my energy up. I had brought part of a packet of GU Chomps that would fit in my back pocket, since they’re my favorite for long runs lately.
Over the next few miles, I saw Peter several times, he was following the course in his car and getting out to cheer me on. He told me he had seen another violist from the Phoenix Symphony, Karen Bea go by. She is a big runner/triathlete/ironwoman, so I felt good that I was not too far behind her today!
I had a few more of my Chomps around mile 9. I was only drinking water from the stations because the GU brew they were handing out isn’t something I usually drink while running, so I didn’t want to risk it upsetting my stomach. One station I messed up though, and missed the water. I was still sticking to around an 8:30 pace and so I hit the mile 10 marker in around 1:25. For the last 3-4 miles the course followed a bike pathway, which was scenic and nice, but meant that it had a little more up and down because the path would go down for an underpass and then inevitably have to come up again. Would have been better on a bike, where your momentum could carry you back up the hill! I was feeling not as strong as this point, but trying to keep my pace. I had been hoping to have enough juice left to try for closer to 8:00 minute miles for the last one or two, but it wasn’t really happening.
Finally when I could see the balloons at the finish line, I tried to sprint the last bit to the finish. I knew Peter was going to be there, but the sun was in my eyes and I never saw him. He had missed me at the finish line for last year’s marathon, so it was nice that this was a smaller race and he had no trouble getting there and finding me. He got a couple shots of me about to cross the finish line. You can see the official clock time, but my time was 1:51:35. The volunteers didn’t put the medals over our necks for us, like they did at the PF Chang’s, so it didn’t feel quite as triumphant.
So, I was 17th in my division (females 30-34) and 375th overall. There were around 1000 total finishers. Clearly, I almost won.
After the race and a shower, Peter and I went out to brunch/lunch with a friend and I had an amazing eggs benedict with lobster cake (like crab cake, not chocolate cake) and tarragon hollandaise. I would have taken a picture, but didn’t know I was going to be blogging! Then we had to go play a Holiday Pops concert at 2:00.
Anyway, its been fun sharing my race recap with you. I enjoy when people do really detailed race recaps, so sorry if this was too much information!
What a crazy weekend! I am glad this weekend is over—it was great but stressful. My students at the school had a recital, I played on two concerts and a wedding, plus several rehearsals. WHEW. Everything went pretty well, and I’m especially proud of my students. I didn’t even have time to work out for two days in a row! (Well, without working out on Friday night or getting up at 5 am…neither of which are true options.)
I forgot until this morning that my sister Leslie was running a half marathon! Her fiance texted me a picture of her running. I have invited her to write a guest post about her race so she can be internet famous like me! She didn’t win, but she did well. I’ll have her post soon.
We’ve been starting to get quite a few wedding gifts lately. My parents sent their gift, which we knew was coming but we are nonetheless thrilled by it–
I love it! We are almost ready to throw a real, grown up dinner party. We are only lacking a table that seats more than two people…and some other stuff that IS on the registry. Getting married is awesome!
Okay, I’m kidding of course. I’m not that greedy. I love getting gifts, but that’s not why we are getting married. Speaking of gifts, one of my friends had a post on facebook about Christmas and Santa. Evidently a school teacher told her second grade class that there is no Santa Claus. (Link to story). What do you think about this? Did you believe in Santa growing up? I never did, so I guess the story doesn’t bother me. I knew kids who did but I thought they were a little bit silly—in fact I was surprised when I got older to find out there were people who truly believed in Santa. Seemed a little farfetched to me! Plus we were never home on Christmas, always visiting relatives, and opened our gifts early, before we left on our trip. That just didn’t fit with the Santa story.
The word on the street is that we might get snow or a light wintry mix overnight. I’m fine without it!
I was in the Webster Groves area around lunchtime so my friend Melissa met me for lunch. We didn’t have to think too much before deciding on Milagro Modern Mexican. Today I tried the Tortilla Soup and the Chicken and Chorizo Quesadillas. YUM!
The day was spent rehearsing pieces for a Young Composer’s Concert tomorrow night at the Community Music School, followed by teaching. Luckily there was also time for lunch and coffee.
This was at a cute little coffee shop in Webster Groves. I can’t recall the name and I’m just too tired to google it.
Now I’m relaxing at home. LONG day! Tomorrow is much the same, but longer.
Oh, and in one month exactly we are getting married. Up to 60 official yeses! I can’t wait to see everybody (and you know, get married to Chris and all that jazz.) I would be more excited but I am starting to worry that there are tons of things we are forgetting. It seems we are basically on track, just need to get started on the programs mainly, but I’m just worried we’re forgetting something important. And the rsvp deadline was today, so hopefully in the next few days (week) we’ll really be able to get cracking on fun stuff like seating charts and such.
Last night I was over at Vanessa’s and she wanted to get a fire going in the fire pit. It didn’t work well enough though—maybe the wood was a bit damp? After about 45 minutes of trying we were just too cold and gave up. I was freezing!
What are your big plans for the weekend? If you’re a musician, probably a ton of church gigs or other concerts! If you’re not, maybe shopping or something fun?
Evidently I have food on the brain recently ;) Or I’ve just been trying to organize my recipe collection, and thusly, my blog recipe collection as well.
Here’s some more recipes I’ve mentioned on my blog: Enjoy! (All pictures are my own!)
from Cooking Light
(from the runaway spoon)
2 eggs
1 (16-ounce) can creamed corn
1 (16-ounce can) whole kernel corn, drained
½ cup (1stick) butter, melted
1 cup (8-ounces) sour cream
1 (8 ½ ounce) package corn muffin mix (I prefer Jiffy)
1 ½ cups grated mild cheddar cheese
¼ cup finely chopped fresh chives
Salt and pepper
Preheat the oven to 350 degrees. Grease a 9 by 13 inch baking dish.
In a large mixing bowl, beat the eggs, then add both corns, butter and sour cream and mix thoroughly. Fold in the corn muffin mix, cheese and chopped chives. Add a pinch of salt and a few grinds of black pepper and mix completely.
Scrape the mixture into the prepared pan and smooth the top. Bake for 30 – 35 minutes until puffed and golden and firm in the center.
Serve immediately,
Serves 8 – 10
(from Barefoot Contessa)
Preheat the oven to 425 degrees F.
Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 8 cups of florets. Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5 tablespoons olive oil. Sprinkle with the salt and pepper. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.
Remove the broccoli from the oven and immediately toss with 1 1/2 tablespoons olive oil, the lemon zest, lemon juice, pine nuts, Parmesan, and basil. Serve hot.
(from the runaway spoon)
Use a good egg nog from the dairy case, and please, it’s Christmas, spare me the “light” version.
1 cup (2 sticks) butter, room temperature
1 ½ c granulated sugar
3 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1 ½ teaspoons ground nutmeg
1 cup milk
2 teaspoons vanilla extract
2 eggs
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) can evaporated milk
1 ½ cups dairy egg nog
1 cup heavy whipping cream for garnish (optional)
Preheat the oven to 350 degrees. Butter and flour a 9 by 13 inch baking dish.
In the bowl of a stand mixer, cream the butter and sugar until light and fluffy, about 4 – 5 minutes, scraping the sides of the bowl occasionally. While the butter is creaming, use a fork to mix the flour, baking soda, salt and nutmeg together in a bowl. Add the vanilla to the milk in the measuring cup.
When the butter and sugar are creamed, add the eggs one at a time, mixing thoroughly after each addition. Add the flour and milk mixtures alternately in three additions, beating well after each addition and scraping the sides of the bowl down a few times.
Scrape the batter into the prepared pan and spread it out evenly. Bake the cake for 30 – 35 minutes until a tester comes out clean and the cake is firm. Bake this cake a few minutes longer than you would normally, as it will soak up the egg nog mixture and soften up. Leave to cool completely.
In a spouted bowl or large measuring jug, whisk together the condensed milk, evaporated milk and egg nog until thoroughly blended. Poke holes all over the cooled cake with a skewer. Slowly pour one half of the egg nog mixture over the cake, then leave it for a few minutes to soak in. Pour over the remaining egg nog, cover the pan with plastic wrap and refrigerate for eight hours or overnight.
Cut the cake into squares and serve chilled. If you’d like to, you can whip 1 cup heavy cream and spread it over the top of the cake like a frosting before serving, or dollop some whipped cream on each piece. Sprinkle a little nutmeg over the cake as well.
Serves 12
From the Smitten Kitchen
Upside-Down Cranberry-Caramel Cake
Adapted from The Perfect Finish (previously from this book)
If you don’t like molasses, I’d use honey or light corn syrup instead because although just a tablespoon, you can taste it (though we found it delicious against the tart berries). If you’re thinking, as I was, that there was no need for a parchment paper circle in the bottom (and later, top) of the pan, you can probably skip it. The “probably” is there because I didn’t get to retest this without it but see nothing to worry about; if a berry sticks, just scoop it and plop it on top of the cake. The cake itself is a little on the shortcake side — sturdier than your average plush layer cake but still quite moist. Still, if you want a more traditional upside-down cake base, I think this one is phenomenal (you might even swap the pineapple juice for white cranberry) as is this one.
Unsalted butter or cooking spray for the baking pan
2/3 cup (5 ounces or 142 grams) packed light brown sugar
12 tablespoons (1 1/2 sticks, 6 ounces or 171 grams) unsalted butter, melted
1 tablespoon unsulphured molasses
2 cups (8 1/2 ounces or 242 grams) all-purpose flour
1 cup (7 ounces or 198 grams) sugar
2 teaspoons (9 grams) baking powder
1 teaspoon salt
3 large eggs, at room temperature
1 cup (8 1/2 ounces or 242 grams) sour cream
2 cups (8 ounces or 230 grams) fresh or frozen cranberries (you could add a half-cup more, if you, too, can never have enough cranberries)
Optional flavorings: 1/2 teaspoon vanilla extract, 1/4 teaspoon almond extract, 1 tablespoon orange or lemon juice or 1/4 teaspoon zest, 1/4 teaspoon ground cinnamon, few gratings of fresh nutmeg or a combination thereof
Whipped cream, optional
Preheat oven to 375°F. Grease a 9-inch round cake pan with butter and cover the bottom with parchment paper (see Note above). In a medium saucepan over medium heat, combine the brown sugar, 4 tablespoons (1/4 cup) of the melted butter, molasses and 1/4 cup water and bring to a boil. Stir well and pour into prepared cake pan. Set pan aside.
Sift the flour, sugar, baking powder and salt together into a bowl or onto a sheet of waxed paper and set aside. In the bowl of an electric mixture fitted with the whisk attachment (eh, I just used a handmixer with standard beaters) beat the eggs and sour cream together at medium speed until well blended. Add optional flavorings of your choice. Scrape down the bowl and add remaining melted butter (1/2 cup) and beat until combined. Add flour mixture and beat until smooth.
Add the cranberries to the prepared baking pan and gently press the fruit into an even layer. Dollop the batter on top and use an offset spatula to gently nudge it into place without disturbing the cranberries underneath. Bake on the center rack (with a tray underneath to catch drips… just in case; mine did not overflow but came stressfully close) until golden and a tester inserted into just the cake comes out clean, which took 30 to 35 minutes in my oven but is suggested to take 45. Please,please check yours on the early side. Remove from the oven and let cool in pan for 15 minutes. Run a thin knife around the inside of the pan then insert over a flat platter that is (Learn From My Mistakes Alert!) larger than your cake pan, to catch any puddling or jumping cranberries. Remove the parchment paper.
Serve warm, with freshly whipped cream. However, this cake wasn’t half bad two to three days layer, kept covered at room temperature.
from allrecipes.com
from culinary in the desert
6 ounces center-cut bacon
1/4 cup grainy mustard
1 garlic clove, minced
1/4 teaspoon cayenne pepper sauce
1/4 teaspoon fresh ground black pepper
pinch salt
16 ounces prepared whole-wheat pizza dough (I used our favorite recipe) (see below!)
4 hard-cooked eggs, chopped
6 ounces (about 1 1/2 cups) shredded sharp white cheddar cheese, divided
1 egg, lightly beaten
In a large skillet, cook bacon until crisp – transfer to a plate lined with paper towels to drain. When cool enough to handle, crumble.
In small bowl, stir together mustard, garlic, cayenne pepper sauce, pepper and salt.
On a lightly floured surface, roll dough out into a 12" wide by 14" long rectangle.
Add mustard mixture on top and spread over the top, leaving a 1/2" border. Scatter the crumbled bacon, chopped eggs and 4 ounces (about 1 cup) of the cheese over the top. Starting at long side, roll dough up jelly roll–style. Pinch seam to seal. Place roll, seam side down, into a 10" tube pan coated with cooking spray. Cover pan with plastic wrap and set to rise until puffy about about doubled in size, about 30 to 60 minutes.
Meanwhile, preheat oven to 375 degrees.
Brush loaf with beaten egg. Using a serrated knife, cut a few slashes into the top of the dough. Scatter the remaining cheese over the top. Place pan into the oven and bake until the loaf pulls away from the side of the pan and is golden, about 45 minutes. Remove from the oven and set pan on a wire rack to cool for 10 minutes. Carefully turn bread out onto a wire rack and continue to let cool for 20 more minutes to allow the cheese to set before serving.
Whole Wheat Pizza Dough
1 cup whole wheat flour
1 cup all purpose flour
2 1/4 teaspoons instant yeast
1 teaspoon salt
1/2 teaspoon sugar
3/4 cup warm water
1 tablespoon olive oil
Combine flours, yeast, salt, and sugar in a food processor; pulse to mix. Combine warm water and oil in a measuring cup. With the motor running, gradually pour in enough of the liquid until the mixture forms a sticky ball. The dough should be quite soft. If it seems dry, add 1 to 2 tablespoons of warm water; if too sticky, add 1 to 2 tablespoons flour. Process until the dough forms a ball, then process for 1 minute to knead.
Lightly coat a large bowl with cooking spray. Place dough inside, turning to coat. Cover with plastic wrap or a damp towel and let rise about an hour, or until doubled in size. Punch down and let the dough rest for about 10 minutes before rolling.
*If you want to knead by hand feel free – knead for about 10 minutes. As made, this recipe makes about 1 pound of dough.
If you would like to make about 12 ounces of dough, here is the ingredient list to follow – the directions to prepare the dough is the same.
3/4 cup whole wheat flour
3/4 cup all purpose flour
2 1/4 teaspoons instant yeast
3/4 teaspoon salt
1/4 teaspoon sugar
1/2 cup warm water (may need slightly more)
2 teaspoons olive oil
from allrecipes.com
I thought I’d copy some of the recipes I’ve made recently in my blog here in case the links stop working at some point! We’ll have the Caramel Apple Cheesecake, Fruit Pizza, Pumpkin Pie Fudge, and Pumpkin Bread Pudding. (Some of these may not have even been linked to, so this is a treat for you!)
Caramel Apple Cheesecake Pie (from the sweets life)
Caramel Apple Cheesecake Pie
from Annie’s Eats
Ingredients:
for the crust-
-1 1/2 cups graham cracker crumbs
-3 tbsp sugar
-1/2 tsp cinnamon
-5 1/3 tbsp unsalted butter, melted
-1/2-3/4 cup caramel (see below for recipe)
-1 cup chopped pecans
for the apple filling-
-5 tbsp unsalted butter
-1/2 cup light brown sugar, packed
-1/4 tsp salt
-1 tsp cinnamon
-5-6 Granny Smith Apples, peeled, cored, and thinly sliced
for the cheesecake-
-8 oz. cream cheese (I used 1/3 less fat)
-1/4 cup sugar
-1 tsp vanilla extract
-1 egg
-1 tbsp freshly squeezed lemon juice
for the topping-
-3/4 cup heavy cream
-3-4 tbsp confectioners’ sugar
-1/4-1/2 cup caramel
-chopped pecans
for the caramel-
-1 stick unsalted butter
-1/2 cup heavy cream
-1 cup packed light brown sugar
To Make the Caramel:
1. Combine butter, cream, and brown sugar in a saucepan over medium heat. Stirring constantly, bring the mixture to a boil. Once it boils, reduce heat to medium and continue to stir until it thickens (approximately 8 minutes). Remove from heat and allow to cool.
Directions:
1. To make the crust, preheat oven to 375F. Line a 9-inch springform pan with parchment paper (I skipped this step and just greased my pan well. The first piece was tough to get out, but the rest came out fine!). In a medium-sized bowl, mix graham cracker crumbs, melted butter, cinnamon, and sugar. Toss until evenly mixed and moist. Press into the bottom of the springform pan, pressing mixture halfway up the sides.
2. Bake for 6-8 minutes (until light brown). Remove from oven and allow to cool. Pour a layer of caramel over the crust and sprinkle with pecans. Refrigerate while you prepare the filling.
3. To make the apples, melt butter in a saucepan and add brown sugar, salt, and cinnamon, cooking for 1 minute, until bubbling. Add apples, tossing to coat. Cook over medium heat until liquid is reduced (15-20 minutes). Allow apples to cool before placing in crust.
4. Reduce oven heat to 350F. To make the cheesecake layer, use an electric mixer to mix sugar and cream cheese until smooth. Add vanilla, egg, and lemon juice, beating until well-combined. Spread the cheesecake filling over the apples.
5. Bake for 30 minutes, or until an inserted knife comes out clean. Remove from oven, cool to room temperature, and refrigerate at least 4 hours, or overnight.
6. To serve, remove cheesecake from springform pan. Using an electric mixer with a whisk attachment, beat heavy cream and confectioners’ sugar on medium until stiff peaks form (don’t overbeat!). Carefully spread over cheesecake layer.
7. Top with caramel sauce and pecans. Slice into pieces before serving.
Fancy Fruit Pizza
from allrecipes.com
Pumpkin Pie Fudge (Adapted from several sources)
Ingredients:
-2 cups granulated sugar
-1 cup light brown sugar (I’ve used dark too)
-3/4 cup butter
-2/3 cup condensed milk
-1/2 cup canned pumpkin
-1 to 1 1/2 teaspoons pumpkin pie spice (for less spice kick just use one teaspoon)
-1 package white chocolate chips
-1 jar (7 oz) marshmallow crème
-1 cup chopped walnuts or pecans (optional)
-1 1/2 teaspoons vanilla extract
Directions:
Butter a 9×13 baking pan (I have used an 8×8 as well to get larger pieces) and set aside.
In a saucepan, combine the sugars, butter, condensed milk, pumpkin, and pumpkin pie spice. Heat until all the ingredients are combined and begin to boil. Stirring constantly, allow the mixture to boil for about 10 minutes or until is reaches 234 degrees on a candy thermometer.
Remove from heat and quickly stir in the white chocolate chips, marshmallow crème, nuts (if using), and vanilla until all ingredients are fully combined and the chips are melted. Immediately pour the fudge into your prepared baking dish and let sit on a wire rack for at least 2 hours to cool and store in your refrigerator.
Pumpkin Bread Pudding
from allrecipes.com
