After much ado

I am so so pleased to say that I'm officially rekindling the blog1  I've missed it but have had my share of writing for the past couple months-- college essays provide plenty of opportunity to muse and vocalize thoughts. 

Either way, it's been a great couple months of running and baking.  I've decided that since I've posted on many of my running passions it may be the time to switch to more of an emphasis on baking.  Don't worry, there will still be plenty of both to go around, but I'd really like to post more recipes!  So, without further ado, here's the update:

Since you heard from me last, I embarked on and completed a 400 mile training plan this summer.  predominantly long, base-building miles, this foundation has gien me the strength and development to endure longer, harder workouts this season.  In addition I attended CC camp where activity after activity wore down my body but invigorated my summer.  From there, some of my teammates came with me to my cabin in Montana where we hiked, ran, and horseback rode.  The altitude was tough but after returning to thicker air we were all able to sustain a stronger pace for a longer time with much less huffing and puffing.  Overall, such a great experience. 

The team is looking so good.  As the leaves crisp up and form a crunchy surface for out fall training, we continue to move up in the MN state rankings.  We've made our way from 10th to 5th in a matter of weeks, and it seems our trajectory is dependable  All we need is some team love and affection and a little bit of passion and I think we can really make it onto the podium. 

With such a good team, though, comes a disadvantage for a runner like me  I'm definitely not the fastest, and with so much improvement from everyone, my spot on the team has seriously taken a beating.  However, I keep my head up by remembering that I'd much rather be a member and captain of one of the best teams in state than a top runner for a mediocre team.  What is happening now on my team is bigger than just me; we are laying the groundwork for a legacy, and that fact is very humbling. 

On the baking front, I continue to try my hand at new and ever more complicated recipes and techniques  I've mastered the art of caramel and made some caramel chocolate crunch brownies tonight!   They were delicious.  I also made mozzarella cheese which I baked onto homemade pizza for a delicious dinner after this weekend's homecoming extravaganza.  altogether some great exploits.  I'll have a recipe post next, but I feel I've overwritten already, so I'll sign off with the promise of tantalizing food to come.  Happy fall, everyone!

Summer running

As the humidity sets in and the heat descends like an inescapable fog, the epitome of summer running in Minnesota is about to arrive. We had a three day cool spell to ease us into the summer running months, but with over fifty days still to go we will receive our first true picture of what we're in for. And, of course, I love it. I love the solitary early runs to beat the heat, the relaxed team runs filled with flowing conversation, and even the sweaty long runs that seem to last forever. Sometimes I even wish they really would. We've been running as a team. These first weeks are all easy miles as we adjust our bodies to the wear and tear of distance running. This is a crucial part of training because the body needs ligaments, tendons, bones and muscles that are strong enough to withstand pounding in order to complete training and ultimately get faster. The thing to remember is that these runs are not for speed, they are for strength. No muscular strength, like weight lifting, but for bodily strength in all ways. They should be run at a comfortable but strong pace, resulting in increased stamina and better tissues. They also help with mental strength. Distance runners need to train themselves to simply run, even when it's not desirable. Getting out of the house on a stifling summer day teaches the mind to push away the excuses of bad weather, sore legs, or general discomfort and just put one foot in front of the other. I'm very excited to see where this summer takes me and all the girls I run with because many seem very dedicated to this notion of paying summer dues for fall payback. Hopefully we'll see the fruits of our labor come the CC season!

Still (not) going

I am officially going stir crazy! I haven't run in so long and it's finally getting to my head. I was walking around the park that I usually run at and saw three people from school on runs. This madem e surprisingly jealous; all I wanted to do was fall into step and go for a nice, long run. Alas, I'm forcing myself to complete the non-running assignment my CC coach gave me. It's maddening in the moment, but his cocaching proved amazingly effective last year so I'm choosing to trust his judgment. For the time being, the distraction of my garden is very enticing! It's been expanded to about twice it's original size so I'm choosing some new vegetables to plant in it. I was advised against zucchini and squash because they take over, but I really want to grow cucumbers. We'll see what ends up getting planted. I used the basil to make a pesto that I put over pasta. I started with about a cup of basil leaves and three tablespoons of pine nuts, which i began to puree in my food processor. I streamed in two and a half tablespoons of olive oil and a tablespoon of water, then finished it off with two tablespoons of parmesan cheese. My own personal twist was to add another two tablespoons of dubliner cheese, which brought a nice richness and tangy flavor. It turned out very nicely! I also made Rosemary flatbread that I stuffed with the leftover chicken salad. For flatbread, I warm a cup of water and two tablespoons of orange juice to 110 degrees farenheit. Then I dissolve about a teaspoon of instant dry yeast in the water and let it sit until it's foamy. Then in my mixer (but you can also just use a wooden spoon) I still in a cup of flour and two tablespoons of chopped Rosemary and a pinch of salt, then gradually add more until it's at a dough like consistency. From there I merely knead it with extra flour and then cut it into two inch balls. After rolling each ball out into a disk and set it onto a greased griddle on the stove on medium high heat. When the dough starts to bubble up I flip it, then only leave it on for about a minute. When the flatbreeads come off the stove, they have nice little air bubbles inside that can be stuffed with just about anything! Altogether it was a successful cooking day! Now I'm just looking forward to the day where I can run again.

Cool foods

With the summer heat and my lack of running, I'm going to be posting a series of hot-weather recipes.  These don't require an oven so you won't heat up your house!  I used the basil from my garden for the chicken salad... It was lovely.  

• Mocha Ice Cream (from Southern Living)

  Ingredients

• 1 (8-ounce) package semisweet chocolate squares, coarsely chopped
• 1/4 cup strong brewed coffee $
• 2 cups whipping cream
• 1 cup half-and-half
• 3/4 cup sugar, divided $
• 3 tablespoons instant coffee granules $
• 4 egg yolks

Preparation

1. Microwave chocolate in a 1-quart microwave-safe bowl at HIGH 1 1/2 minutes or until melted, stirring twice; stir in brewed coffee. Set chocolate mixture aside.
2. Bring whipping cream, half-and-half, 1/2 cup sugar, and coffee granules to a boil in a heavy saucepan over medium-high heat, stirring until sugar and coffee dissolve.
3. Beat yolks and remaining 1/4 cup sugar at high speed with an electric mixer until thick and pale. With mixer at low speed, gradually pour hot cream mixture into yolk mixture; return to saucepan.
4. Cook over medium heat, stirring constantly, 6 to 8 minutes or until mixture thickens and coats a spoon. Remove from heat; stir in chocolate mixture. Cover and chill 2 hours.
5. Pour chilled mixture into freezer container of a 5-quart hand-turned or electric freezer. Freeze according to manufacturer's instructions.
6. Pack freezer with additional ice and rock salt, and let stand 1 hour. Serve ice cream with cookies, if desired.

Chicken Salad (from Allrecipes.com)

Ingredients

• 2 whole skinless, boneless chicken breasts
• salt and pepper to taste
• 1 cup mayonnaise
• 1 cup chopped fresh basil
• 2 cloves crushed garlic
• 3 stalks celery, chopped
• 2/3 cup grated Parmesan cheese

Directions

1. Season chicken with salt and pepper. Roast at 375 degrees F (190 degrees C) for 35 minutes, or until juices run clear. Let cool, and chop into chunks. (I just boiled mine)
2. In a food processor, puree the mayonnaise, basil, garlic, and celery.
3. Combine the chunked chicken, pureed mixture, and Parmesan cheese; toss. Refrigerate, and serve.

No Bake PB Bars (from Sixsistersstuff.com)

Ingredients
1 cup butter melted
2 cups graham cracker crumbs (use the boxed kind, or grind them in a food processor. Tiny granules.)
2 cups confectioners’ sugar (aka powdered sugar)
1 cup + 4 tablespoons peanut butter
1 1/2 cups milk chocolate chips

Directions
In a medium bowl, mix together the melted butter, graham cracker crumbs, confectioners’ sugar, and 1 cup peanut butter until well blended. Press evenly into the bottom of an ungreased 9×13 inch pan. (I did mine in a 9X9 square pan because I wanted them thicker) In the microwave, melt the chocolate chips with the peanut butter, stirring every 30 seconds until melted until smooth. Spread over the peanut butter layer. Refrigerate for at least one hour before cutting into squares.

Cooled off

After a nice rollerblading stint, I was feeling really overheated. I had rinsed off in pretty cold water but my insides still felt hot, like I was heated through the core. This icky feeling made me twice as happy that I'd frozen the necessary components to make blubbery lemon frozen yogurt! It turned out really well, nice and cool and creamy and soft. It was just the right food for lounging in my porch. Here's the recipe! I'm certainly going to make it again. Ingredients 1 pound frozen blueberries, thawed and drained 1 tablespoon plus 1/3 cup honey Two 3-inch-long sprigs fresh thyme 2 cups chilled reduced-fat 2-percent plain Greek yogurt 1/4 cup agave (I used 2 tablespoons of sugar and 1/4 cup of sweetened cream in stead) 2 tablespoons fresh lemon juice Directions Combine 1/4 cup of the blueberries, 2 tablespoons water, 1 tablespoon honey and the thyme sprigs in a small heavy saucepan. Coarsely mash the blueberries using a fork or a potato masher. Place over medium-high heat and bring to a boil. Remove the pan from the heat, cover and let the mixture stand for 15 minutes. Uncover the pan and let the syrup cool slightly. Discard the thyme sprigs. Place the remaining blueberries, remaining 1/3 cup honey, yogurt, agave, lemon juice and cooled blueberry syrup in a blender or food processor. Blend until the mixture is almost smooth. Transfer the yogurt mixture to a glass container with a tight-fitting lid and freeze until firm, at least 8 hours or overnight (the frozen yogurt will still be slightly soft). Scoop the frozen yogurt into bowls and serve. Incidentally, the thyme came from my garden! All the plants are at least a couple inches tall and it's so exciting!!!

Getting stronger

A couple of weeks ago I embarked on a strength training routine. Since then, a couple times I week I have trekked it down to my weight set to isolate specific muscle groups for some strength training. I looked up some helpful running strength workouts online and have since succeeded in dedicating a bit of time each week to completing said routine. In just the few weeks I've been working on it, my number of reps has increased (from almost nothing to almost something...) and my weight capability has also drastically improved, though it's not hard to improve from the level I was at! No matter the weak state of my muscles at the outset, though. The point is that this weight training is showing some results. It may seem counterintuitive to weight train as a runner, but the truth is that weights can really improve performance in a number of ways. First, they give power. A powerful runner can get more out of each movement and stride, resulting in faster times. One article I read said that weight training can cut over a minute off a 10k time... Seems worth it to me! Another benefit is more efficient energy conversion. This means that less oxygen will be used to create energy, making the system more efficient, making you faster, and pushing the body's capacity farther to ward off exhaustion for longer. In addition to these benefits, weight training wards off injury. I know I've said this before, but just to jog your memory (haha) resistance training strengthens muscles to take some of the stress off of joints and bones and keeps muscles strong enough to work hard. It's been shown that calf size and strength corresponds with health of an athlete; the larger the muscle, the fewer the injuries. Weights can improve bone density, muscle mass, and many other bodily functions. They even improve metabolism! One thing you may not know, though, is that weights can also make the injury less severe and the duration shorter. In all, the benefits of weight training seem well worth the slight effort it requires. Even better, I'm seeing drastic improvements in my biceps when I flex. I'm basically jacked already, and on my way to getting huge! With even more time off running, I'm focusing on getting my strength up, and I'd encourage you to do the same! No matter your situation, resistance training has a benefit for you.

Let them eat cake! But no running...

Banned from running until summer training officially starts, i have to turn to other outlets for my energy. Today, I spent a good couple of hours making a cake! Chocolate cake filled with Carmel and frosted with a vanilla cream cheese frosting and drizzled Carmel. Needless to say it was pretty darn tasty and my parents and I crashed on the sugar roller coaster after about an hour. It was great. I used my favorite chocolate cake recipe, but the Carmel was a new trial. I melted a cup of granulated sugar over medium heat until it was smooth and amber colored, then added two tablespoons of butter and a couple pinches of salt. On low heat, I then added a quarter cup of cream until the mixture was somewhat thin. It was a great pouring consistency and stayed within the bounds of my frosting dam to fill the cake, then set up to a nice thickness. The remaining Carmel I drizzled over the top of the frosted cake, and I have to say it looked pretty good. I think tomorrow I'll try making some lemon blueberry scones since I got some fresh blueberries at the grocery store. On a different note, I'm hoping to distract myself from not running with a good rollerblading stint! I'll have to start preparing for Nordic at some point, so I may as well begin while I'm on running restriction. I know it's necessary to go into summer running with a recovered body, but it doesn't make it anybeasier. I'm so used to running every day, having that time to think, and using all my excess energy, and now I dont have that routine to fall back on. With school getting monotonous as ever, I need something like running to keep me engaged. If you have suggestions, comment!