Handy Kitchen Tools

I have a running group that meets on Thursdays to run.  I've brought treats a couple of times, and when I was at the half-marathon last weekend, one of the guys asked for baked goods this week.  I had bananas in the freezer that I accidentally let thaw partially, so they were no good for banana soft-serve (try it! seriously!), so I decided to bake banana-black raspberry muffins.

I would give you all the recipe, but I sorta made it up based on the Basic Muffin Recipe in Mark Bittman's How to Cook Everything Vegetarian.  (I really should measure things, but I am so lazy).  I'm not going to give you all a recipe, but I am going to talk about one of my favorite kitchen tools: the dough whisk.

But first, a picture of Neko, who jumped onto the stool in the kitchen to get attention (on top of my cookbook). We have trained her using peanut butter (yes, she loves peanut butter), so she associates the stool with petted, food, or treats

I first heard about the dough whisk from Chocolate & Zucchini.  Intrigued, I decided to buy one for Lance and his brother for Christmas one year.  They both bake lots of bread.  I figured if a French woman with a tiny kitchen recommended it, then maybe it wasn't too gimmicky.

Lance and his brother both praised it as very useful indeed.  Since I usually leave the bread baking to Lance, I ignored it, content that Lance used it and liked it.  Until I started using it to mix the wet and dry ingredients for muffins and quick breads.

It's marvelous.  It works 1000 times better than a regular whisk or a rubber spatula.  AND it doesn't have dough sticking to it--the batter slides off easily and quickly.  I use it to whisk together dry ingredients:

And then to mix the wet and dry together.

You know how muffin/quick bread/cake recipes always admonish you to not "overmix" or DOOM will befall your baked treat? Well, this dough whisk gently combines the ingredients.  No overmixing!

And you know how if you mix something by hand, inevitably (even while risking the dreaded overmixing!) you miss some flour or something on the bottom?  Well, the dough whisk really gets it all.  No more flour spots lurking in the middle of your perfectly whisked batter.

If you find yourself making lots of muffins, pancakes, bread, etc, I would heartily recommend adding this to your kitchen tools.  Get rid of something pointless like one of those crappy whisks, if you have a small kitchen.  You won't regret it.

I'll leave you with an image of another well-used tool in my kitchen: the 1/2 cup ice cream scoop:

PERFECT for measuring out muffin batter.  And absolutely dead-on for the amount of cupcake batter you should portion out into each cup, as I mentioned yesterday.  Another tool well-worth the cost and drawer space!

Where to Start?

I have several posts in mind.  When that happens, it usually means I can't choose what to write about, so I write about nothing.

I had another half-marathon last weekend in Kansas City.  Which originally was going to be my topic for tonight's post...but then I realized I'd rather talk about cupcakes.

I have a passion for cupcakes.  You would think that I run just to be able to consume the cupcakes that I bake, and you would not be completely wrong.  Luckily, my cupcakes are such an undertaking (and as it grows warmer, it has to be a Very Special Occasion for me to bake in a non-air conditioned kitchen) that I can outrun the butter and sugar.  Just barely.

I realized that I had not yet posted my last cupcake baking endeavor.  I believe they were from a weekend in April, a birthday party batch.  A very fun birthday party, in fact, thrown by AB for her husband.  Cupcakes being my thing, I offered to bake them.  (I always do love an excuse to try a new recipe).

It all started when I made cookies.  I was meeting up with some people and wanted to bring something to nibble on, so I baked Coffee and Walnut Splodge Cookies, straight from Nigella Lawson's How to Be a Domestic Goddess to their mouths.  (CB declared, "You brought noms!" which made me unspeakably happy.)  They were so delicious: rich, nutty, not too sweet--a great cookie.  I never would have thought to blend coffee and walnuts, and they were pretty much perfect, unified by butter and love.

So, I had walnuts and coffee on my mind.  When I made the Super Special Birthday Cake, I had encountered a Walnut Layer Cake with a Coffee Buttercream in Regan Daley's incomparable In the Sweet Kitchen, which begged me to bake it.  PLEADED.  But I had been asked for a CHOCOLATE/coffee combination, not walnut/coffee, so I simply used that fabulous, beautiful Coffee Buttercream to frost the SSBC. And kept that walnut cake in my baking queue.

The cupcakes, I decided, would be that cake.  The frosting would be that Coffee Buttercream.  But what garnish?

I feel that cupcakes (and cakes, for that matter) should always have some special touch.  If you make a carrot cupcake with cream cheese frosting, how about candying some carrot pieces to top it? (For example).

I was home alone that weekend, so I made myself a special lunch (curried bok choy, asparagus, pumpkin, and tofu over soba noodles), complete with a glass of wine and dessert.

I had bought some beautiful strawberries at the farmers' market that morning, so I chopped a few up, threw some orange juice on them, then topped them with two of the leftover walnut/coffee cookies.  The tart of the strawberries meshed perfectly with the dense/dark flavor of the cookies, and I knew had my my garnish.

I proceeded with the Walnut Cupcakes with a Coffee Buttercream, Garnished with Strawberries, and this is what emerged:

They were so beautiful.  I was pleased with myself enormously.  These, these cupcakes.  They would be perfect for a birthday celebration.  I happily loaded them up and headed to the party.

And they went over very well.  In fact, L and D (who are both firmly Team Cake) had looks of pure pleasure on their faces as they bit into the cupcakes.  Later in the night, partygoers decided to make a cupcake sandwich, and were pleased with the results.

It took me long enough to post them, but don't you think they were worth the wait?

But first....
Walnut-Espresso Cookies
(from Nigella Lawson's How to Be a Domestic Goddess

• 1-2/3 cups flour (you might mix all-purpose with whole wheat pastry, if you like)
• 1 tsp baking powder
• 1/2 tsp salt
• 3/4 cup + 2 tbsp unsalted butter, softened
• 1/4 cup sugar
• 1/4 cup light brown sugar
• 2 tbsp instant espresso powder (Indispensable for baking! Buy it!)
• 2 large eggs, beaten
• generous 3/4 cup/7 oz. walnuts, chopped

Preheat the oven to 350 degrees.  Mix together the flour, baking powder, and salt.  In a separate mixing bowl, cream the butter and sugar until pale and fluffy.  Add the espresso powder, then the eggs.  Stir in the flour mixture and walnuts.  Don't overmix or you'll be sad.

Using a small ice cream scoop, scoop onto lined cookie sheets (or a baking stone), about 2 inches apart.  Bake for 12 minutes until they are golden and smell really, really good.  Cool.  Eat.

Now for the main feature! (Please do not be frightened by the obscene amounts of butter in the cupcakes/buttercream.  They are for SPECIAL occasions, which ALWAYS calls for obscene amounts of butter. And wine, beer, or whiskey/gin.)

Walnut Cupcakes topped with Coffee Buttercream

(see this post for the Coffee Buttercream recipe)

• 1-1/2 cups unsalted butter (yes, that's 3 sticks of butter)
• 1-1/2 cups sugar
• 4 large eggs, at room temperature
• 2 tbsp pure maple syrup (Grade B or C, if you're being picky)
• 1 tsp pure vanilla extract
• 1 cup finely ground walnuts (this is when you really love your food processor)
• 2 cups all-purpose flour
• 2 tsp. baking powder
• 1/2 tsp salt

Preheat the oven to 350 degrees and prepare the pans with cupcake papers (or two 9-in rounds, if you're anti-cupcake.  If you are, then GET OUTTA HERE. *ahem* Carry on.).

Sift the flour (which I actually did for once), baking powder and salt together in a bowl and set aside.

In the bowl of your mixer with the paddle attachment (or a big bowl if you're a hand-mixer type), cream the butter and the sugar until pale and fluffy.  Add the eggs one at a time, beating well and scraping the sides of the bowl after each egg.  Beat in the maple syrup and vanilla, then mix in the walnuts.  Add the flour mixture to the mixing bowl in three additions, mixing just enough to moisten the flour between each.  Fold the last addition in by hand with a large rubber spatula.

Using a large scoop (known as my muffin scoop--1/2 cup capacity, I think), fill the cupcake papers 2/3-3/4 full.  Bake until done (I know, I know, so vague), something over 20 minutes, being careful not to overbake or they will be dry.  Let cool completely.  

Frost with coffee buttercream, garnish with strawberries, and share with lots of people because I don't want to be responsible for any heart attacks.

Small Potatoes

Every Sunday, we go to a potluck.  I love it.  We're a creative bunch who likes to experiment with foods and flavors, and it's always fun to see what the other people will bring.  We sometimes have themes to help us pick what to make.  I feel like it's made me a better cook, even if it's not so good for my waistline sometimes, especially when S gets carried away with the butter and cheese, which is often.

Since last weekend was Memorial Day weekend, the "theme" was grilling.  And while I'm not much of a grill-person (because Lance takes it over, and I'm more than happy to let him do so), I decided to focus my attentions on a salad of some sort.  I had gobs of greens from the garden that desperately needed using, so I started thinking of a potato salad.

Now, if you're into potato salads, you will know that there are lots of different philosophies and approaches.  Some like there's covered in mayonnaise.  Some vehemently argue for an oil/vinegar/herb dressing.  Pesto makes an interesting alternative.  Personally, I'll eat it as long as it tastes good.  My prerequisites are: enough salt and bite from vinegar or pickles (so many potato salads are bland, bland, bland) and lots of flavor.  You can leave those boring, plain salads at home.  I also usually prefer them nice and chilled.

I was in a bit of a time crunch, however, (we were just returning from Lance's grandmother's) so I know that I wouldn't have time to make a chilled salad.  A warm potato salad, perhaps?  With lightly cooked chard and beet greens?  And some boiled eggs to bulk it up a bit?  What if I roast the potatoes with some garlic and onion?  I thought and thought, and came up with an unusual combination of textures and flavors.

It may not be pretty, but it was freakin' delicious.

I'm not a huge mayonnaise fan, though I will eat food with mayonnaise in it.  Subsequently, we don't usually have it in the house, so I had to figure out some other way to dress my salad.  What about the tahini-yogurt sauce recipe I'd made for some falafels a few weeks ago?  I'd been eating the leftover on salads, and it was delightful: tangy, garlicky, and lemony, with a rich depth from the tahini.  Oh, yes.

I tasted it, and decided that it needed a bit more bite: pickles.  Since I was completely off track from a traditional potato salad, I used my homemade dilly beans (yes, there will be a post when I make this year's batch because OH MY GOD they are awesome) and some of the dilly vinegar.  Next time I'll add a bit more (I was trying to keep it light on the vinegary taste for a vinegar-hater).  The end result?  A keeper.  Everyone gobbled it up and demanded that next time I put in more dilly beans.  And here's the recipe.

Warm Potato and Greens Salad

• ~1 lb new potatoes (I used a mix of red and gold.  I also have no idea how many I used, so...)
• 1/2 onion, chopped
• several cloves of garlic, peeled and cut into halves/quarters if especially large
• olive oil spray (or just a glug)
• chard and beet greens (or just chard), chopped. (I eat stems and all.  Stems have a nice crunch)
• 4 eggs, boiled, peeled and chopped
• pickles, chopped (dills preferred).
• vinegar from pickles, to taste
• salt, pepper, nutritional yeast*, to taste
• tahini-yogurt sauce (recipe to follow)

Preheat oven to 425.  Wash and chop the potatoes into bite size pieces.  Spread on a cookie sheet with onion and garlic, and spray over with olive oil (or toss lightly in a bowl, then spread on cookie sheet).  Place in oven until brown and potatoes are cooked to preferred texture, stirring occasionally.

Meanwhile, cook the chard/beet greens: chop the greens, stems and leaves (some people don't eat the stems. I say "fools").  Heat a little oil in a skillet or pot and toss in the greens.  Stir until they start to get bright.  Add some water and cover to let them steam, stirring occasionally.  They won't cook for too long because both chard and beet greens are more tender than, say, kale or collards.

When the potatoes are done, put into a big bowl and toss with the greens, egg, pickles, tahini-yogurt sauce, pickle vinegar, and seasonings.  Taste and adjust flavors.

Tahini-Yogurt Sauce

(adapted from the estimable Mark Bittman's How To Cook Everything Vegetarian)

• 1/2 c. yogurt
• 1/2 c. tahini with oil
• 2-4 cloves garlic (the more garlic, the better in my book)
• juice from 1 lemon
• salt/pepper
• parsley

In a food processor, toss all the ingredients and let it go until combined.  Taste and adjust flavors.

(My version for the salad was heavy on the salt since it needed it to season the potatoes.  It also makes an excellent sauce for many, many other things, including salads, Greek food, etc).

*I frequently flavor with nutritional yeast.  It adds a little extra something delicious that I love.

A Dud

I was starting to think that all the HPER classes were pretty decent.  Sure, I have enjoyed some more than others, but I hadn't encountered one yet that I couldn't wait to leave.

Friday, my readers, I found that class.

In an attempt to combine socializing with working out, I made plans with a friend to go workout at lunch.  "Core Yoga" or "Hard Core Abs/Booty Burn"? I inquired.  She wanted to do the abs/booty class, so I made plans to meet up with her and walk down to the HPER.

We got there, and I dashed to my locker to grab an elastic band for my hair.  When I got back, she'd saved me a spot and grabbed equipment for me (what a great pal!), and the room was packed.  Then we started.

It was okay, at first.  Then it just got...complicated.  I know that I need to work on building up strength, but I quickly realized my inability to do most of the poses was not exactly my fault.  The number of people failing to understand the instructor or to hold the poses was more than half.  Some of the moves were straightforward and effective, but many were unnecessarily complicated and possibly dangerous for inexperienced students.  There were props everywhere when one or two would have sufficed.

At the end of the half hour, we were both frustrated and incredibly annoyed by the instructor and the class.  Sure, I felt like I worked my abs (and they were sore a few days later), but I didn't enjoy the experience.  I didn't want to stay for the second class, and after seeing some of the props being added in addition to the ones already out, K decided she didn't want to stay either.

I want to try the class again, but with another instructor.  Part of good instruction is being able to see that your class is struggling and make adjustments accordingly.  Sure, she was in shape, but she didn't do much to help us get there and enjoy the process.

Pilates or Yoga--You Don't Have to Choose!

Occasionally, there are minor turf wars between Pilates acolytes and yogis: they both use mats and have some focus on breath and stretching, but the goals are often different.  Well, at least I have different goals when I do Pilates than when I do yoga.  The yogis glare at the Pilates folk with their focus on core and their occasional use of weird rings and other props, while the Pilates people might consider yoga to be not as good a strength workout. Or something.  Personally, I'm okay with both, though I really like Ashtanga yoga the best.

Recently, it's become a trend to blend different approaches to exercise.  Can't pick between Pilates or yoga--take a PiYo class!  I find the name a little ridiculous, but agree with it in spirit.  (Another class offered is "Yolates".  Ha!)

This week's new fitness class is PiYo, offered midday.  (I really like these lunchtime classes. They get me out of my office for a longish walk, and I return so very hungry, thus adding enjoyment to my lunch. There's nothing like an appetite to make food taste even better).  Taught by Stacey, the class is "a faster paced yoga class.  Experience an athletic fusion of style, strength, and flexibility."  Sure, whatever.  Again, the class was small (six students), but my overall verdict was that it was enjoyable.

Initially, I was a little disgruntled because the music was a bit loud and the instructor wasn't giving clear instructions, but then she turned down the music and the instructions were much better.  The class itself was a mix of yoga, Pilates, and some ballet moves--I could tell that the instructor was most likely a dancer, and at least one of the students was too.  I definitely felt like I was working my muscles and stretching, which I liked.  There were also lots of balancing poses, and since I need to work on balance, it added a good dimension to my workout.

I may have said it before, but I prefer strength exercises that don't use weights.  So if you prefer lots of weights, this class probably wouldn't be one you'd like.  I, however, enjoyed the opportunity to escape my office, get in a good walk, and get a light workout in at lunch.  While I was a little sweaty, I wasn't dripping and dried off quickly so that I didn't have to worry about showering or anything before returning to work, making it an ideal midday workout.

The Pleasures of Spring

Nothing signals spring to me quite like ripe strawberries and asparagus.  I anxiously await asparagus season, which is far too brief, snatching up the crisp bundles like sacred relics.  Nothing is better than fresh asparagus, and the supermarket offerings are tawdry substitutes.

Asparagus comes first, followed closely by strawberries.  A fresh-picked strawberry is a joy and a delight.  Lance has a strawberry bed, but his come in a little later than some of the sellers at Farmers' Market, so I bought a box one week and savored them over the course of a couple of days.

Then Lance's berries began to ripen.  I awaited eagerly to eat them, savor them, enjoy them.  They make the monstrosities purchased from the grocery store taste like only the red-tinted idea of a strawberry.  These are Strawberries, pure spring delight that cannot be replicated.

I used to be ambivalent about strawberries: if offered, I would smile and take one, but I didn't go nuts for them.  Then I started eat strawberries that were picked when they were ripe (instead of slightly before and then shipped hundreds of miles), and I discovered a whole new world of taste.  Now I greedily hoard them, like a dragon protecting rubies, sharing only with those who are worthy.

This morning, I brought strawberries to work for a snack.  As I bit into one, it completely captured my attention.  It was delightful.

I wish everyone could have the opportunity to experience food in this way.  Eating can be a source of pleasure in addition to fueling the body, and understanding that will make more people pursue good quality, fresh, and local food instead of accepting the flavors of things that barely pass as fruits and vegetables.  Everyone should have access to this kind of food, not just those with the skills and resources to grow it themselves, nor the individuals who can afford to shop at Whole Foods or other stores that offer it at a premium.

Strawberries should also only be available part of the year, and  I don't buy strawberries unless they are in season, and I very rarely by them from the supermarket even when they are in season.  They are a visceral pleasure of spring, along with asparagus, that I only enjoy in its proper time.  Perhaps that's why the moment of that first bite of asparagus or the first strawberry from the garden is such a delight: I only get to enjoy it for a brief window each year until the next time spring comes around.

Lessons Learned on the Run

In two weeks, I will be once again subjecting myself to torture participating in a half marathon.  Two weeks from yesterday, in fact.  So today is my final long run for the training cycle, a lovely 12 miles.  The last time I did a 12 miler, it was just before Hogeye in April, so the weather was much nicer.  And I got up early.  It was a great run.

This, however, is not the story of a wonderful training run, but rather a story of a grueling and rough run.  There was no blood, but there were blisters and upset stomachs, and a pee break at Wal-Mart.  And lots of walking a smidgen of depression/despair.

See this foot?  Isn't it lovely?  I like my feet.  They are good feet, and get me to where I'd like to go reasonably well and with little fuss.  They may be an awkward size to find cute shoes (seriously, what's up with that guys?  A size 9 is not ginormous, yet we get shafted on the selection of shoes at Payless).  Today, that foot has two blisters, thanks to running--one on my little toe, and one on the other side of my foot, on the pad. Ouch.

So: normally, I try to run early.  However, this morning since I'm hanging out alone, I took my time getting up and ready and eating breakfast and drinking coffee and petting the kitties and doing dishes--basically, just putting it off a little longer because a twelve mile run is not something one just undertakes without proper mental preparation.

Since it was going to be hot and I wanted ID/phone with me, I used my little CamelBak for the first time--I bought it specifically for long runs in the summer, because I don't like dehydration. And it was the high point of my run--I could just take a little sip without fuss.  And the sloshing only annoyed me a little, and it certainly announced my presence to unsuspecting, slower trail-users.

Everything was going okay for the first 6 miles: my legs were tired from a 40 minute run the day before and a workout class on Friday, but usually I can get past the soreness.  About mile 4, I realized I had to pee, so I did what any smart woman would do: locate the nearest facility in which to use their bathroom, since I'm not a fan of urinating in the outdoors (unless I absolutely have to).  Luckily, the trail runs right past Wal-Mart, so at mile 6, I ducked in to use their restroom.

Then I noticed a hot spot on the side of my foot, on the pad.  Uh oh.  I think I know what that is: blister.  It did not feel pleasant, though it wasn't excruciating.  It was my first running-induced blister, a distance running milestone I had avoided thus far.  (Along with black toenails, or completely loss of a toenail.  Why the hell do I like to run again??)

After mile 6, I started alternating running and walking because my legs were dead, my body had no energy (I was getting really hungry), and my foot was feeling very uncomfortable.   I ate my gel, which usually gives me a wonderful boost of energy.  I felt slightly more energetic, but really, I wanted some real food.

I ended up walk/running until about mile 10.5.  Then I just quit.  I briefly contemplated using my phone to get a ride the rest of the way home, but I sucked it up and walked.  (Repeating: there is no shame in walking, there is no shame in walking...)  I had a smoothie when I got home, but it just upset my stomach.

Now I'm really sore.  And I think my blisters popped already. Thank God tomorrow is recovery day.

So what'd I learn?  Eating 45 minutes beforehand is a great idea, because 2 hours later that energy has already been directed elsewhere, so I should have eaten a little snack.  Also, running earlier is better because the sun is lower and it's not so damned hot.  Also, we had cloud cover for most of the  morning from when I intended to run (7 or 8), which was gone by the time I was half done.  I'm glad I stopped for a bathroom break, though, because I didn't have to suffer through that on the last 6 miles as well as being in agony from sore muscles.  And I love my CamelBak, sloshing and all.

All I hope is that this isn't a sign for how Hospital Hill is going to go.

Things I Did Today

Very occasionally, I have the house to myself.  I usually use this as a time to explore on my own, or mostly to clean and relax without worrying about more dirty socks appearing.

Beginning at 5am, I got up and went out to Devil's Den to hike to a lookout point to see the sunrise with a friend who will soon be embarking on a new adventure.  I think it was totally worth only getting a few hours of sleep...

Then we came back to town and went to the farmer's market, where I purchased asparagus, eggs, and new potatoes, and a lovely bouquet of flowers.  While waiting for the yarn store to open, we drank coffee and had some breakfast at one of my favorite downtown haunts.  Then we went over to the yarn store so that I could pick up a skein of yarn to finish another two-toned shrug (from Fitted Knits--love. this. pattern.)

Back to home, where I lazed around, watching Bones, cleaning, and sitting on the couch, knitting.  Then I went to get Sassy, whom I was dog-sitting:

Such a sweet dog.  She's easy to watch, and she even ignores the cats.

Then I lazed around some more, went for a walk with the dog, went for a 40-minute run, picked gobs of strawberries, and watched more Bones while eating dinner.  I made a beet-yogurt soup, which I shall have to share because it was pretty tasty, and I sauteed onions, new potatoes, carrots, and a huge mound of chard from the garden.  Delicious.

I like these occasions to just do what I want.  As much as I love hanging out with Lance and spending time with him, it's nice every now and then to just have a day to myself.  It recharges and replenishes us both, and keeps life from getting too dull.

Lunchtime Yoga

In the summer, the pace of the office slows down for a few weeks.  Students lazily trickle in and out, staff members and faculty are often absent, and everybody just relaxes for a while.  (Then orientation starts, which is fast and furious for a month, then calms back down again).

The HPER offers a few classes at lunchtime, so I wanted to take advantage of the relaxed atmosphere to escape for a class.  Today, the schedule showed "Core Yoga" taught by Tracy, described as "A mix of practical pilates and yoga.  Starting with breath work, stretching, pilates, sun salutations, arm balances, and inversions."  Okay, that doesn't sound so bad.  Also, I keep hearing how a strong core makes one a better runner, so core strengthening is always a good thing.

I quickly changed and walked quickly down to the gym.  The sun was out, so it was a lovely walk.  The class had maybe eight to ten people, so it was nice and small.  We grabbed mats and waited for the instructor to arrive, who came breezing in, loud and full of energy.  I tried to keep an open mind and not make any judgments until the class started, but I was afraid she'd be a bit obnoxious.

I was wrong, luckily.  She was loud, but only at moments where a little extra energy was helpful.  When a pose got more difficult, her energetic cries to keep going made me laugh a little, distracting me from how hard I was working.  The class was a good environment and not at all intimidating for novices--the instructor made sure to tell us to "listen to our bodies."

My only complaint is that she didn't give a lot of modifications--I knew a few because I've done enough yoga to know, but there was one student who was having a hard time and could have benefited from modifications or direct assistance.  The instructor didn't really walk around and help anyone who was struggling, which I'm not really used to, especially in a small class.  The class was also fast-paced, so she may not have felt there was enough time to assist anyone directly.

The class flew by quickly, and I felt that I got a good arm and abs workout as well as a stretch.  In fact, I felt stretched enough that I wanted to go run because running after yoga always feels really good.  It was definitely more of a pilates/strength training class that it was a purely yoga class--we didn't hold the poses as long as I'd like to really relax and stretch out the muscles--but I still liked it.  I may have to try it again!

I'll leave you with a picture of the birthday treat I brought for my co-worker, which enjoyed after lunch:

Berry shortcake!  The cream was freshly whipped in the office (though whipping was a bitch after all the arm work I did shortly beforehand--feel the shoulder BURN).  We picked the wild blackberries from southern Arkansas, and the strawberries were from Lance's garden.  Delicious!

Ten Years Later

Ten years ago, I was standing before a crowd of 17 and 18 year olds, giving a painfully brief valedictorian address.  Because I was so shy, I had a hard time coming up with something interesting to say and I probably just read it hurriedly, saying nothing of note or interest.  I barely remember what I said, only that it was short.  I was proud to be up there, proud to have the honor, but I had no idea about how to give a good speech.  I still think about it with a twinge of regret, and will likely avoid watching the video of it, if asked.

That failed speech, however, taught me a lot.  I still get nervous speaking in front of people, but I'm getting better about delivery and actually saying something interesting.  Thanks to a great freshman year speech class, the constant requirement to speak in front of large groups, and my desire to be a professor, I've worked on it.  I've also become a lot less shy, which helps enormously.

Ten years ago, I was a high school graduate, naive and scared of the big, wide world.  Now I'm beginning a Ph.D. program in the fall and setting my sights on scholarship, research, and teaching.  It's exciting, this life of mine, if only to me.

I feel like such a different person now, but the reality is that I'm still that teenaged girl, just grown up and with more life experiences.  I'm different because of my experiences: college, travel, friendships and relationships.  Each taught me something new and helped me learn more about myself and how to navigate this not-so-scary world.  I used to be terrified of the unknown, but now I embrace it and acknowledge that it's still a little scary.  But part of the fun is the twinge of anxiety when facing something new.  I've learned to see the world differently, and that's why I feel so different now, ten years after leaving high school.

When we were at Lance's parents' church last weekend, the service was dedicated to the high school (and college) graduates.  One guy said something about how high school was the best time of his life.  I have to disagree: high school was okay.  I didn't hate it, and I have some good memories.  It wasn't bad, but I don't think I'd ever go back (even to redo my valedictorian speech).  I feel like my life is getting better every single day: I'm in love with a wonderful man, I have purpose and goals to work toward, I have great friends and family, and am surrounded by people I love and who love me.  I have cats who like to snuggle with me in the morning.  I am satisfied with my life and know that more good experiences await me.  Right now is the best time of my life, and if you talk to me in ten years, I hope that I say that that moment is the best.

A Fit Challenge

You all know that I run. And run. And run some more.  I run because I like how it makes me feel, and I like the challenge, and I like how fast I'm getting and how far I can run.  I also run because I want to be in better shape.  If you talk to any running or fitness professional, however, they will advise that a runner cross-train and do a variety of activities.

I'm really bad at cross-training.  Well, not bad, just negligent.  I can stick to my running schedule like nobody's business, and I'll do a bit of yoga on a regular basis, but I'm not so good about regularly strength training or doing other forms of cardio.

So to challenge my running self (and, in the end, improve my running), I've decided to take on a challenge.  The university gym has several fitness classes throughout the week that I'd like to try out.  Usually, I circle the classes I think are interesting, try one or two, then neglect to go to any others.  This summer, I want to challenge myself to try out most or all of the classes I can fit into my schedule and attend the ones I like regularly.

THE RULES:

1. Must attend at least one new class per week.
2. Must continue with current running schedule (I'm still training for a half-marathon, and I have to keep running!)
3. Must not go overboard so that Lance forgets my face or starts accusing me of obsessive behaviors.  Also, must still make social time with friends.
4. If I don't enjoy a class, I will not return to it, but I can't dismiss something I haven't tried.
5. Must blog about each new experience.

That's probably enough rules.

Monday, I attended Strength and Flow taught by Meaghan.  The class advertises itself as a yoga/pilates hybrid.  I like yoga, and if I have to strength train, I tend to prefer exercises that don't require gobs of equipment, so I decided to give it a try.  It wasn't yoga in the sense that I like to think about it--the instructor merely incorporated yoga poses after particularly intense exercises or as a strength exercise.  The moves were pretty straightforward, and the only difficulty I had in following everything was when I couldn't see the instructor because I was hiding toward the back.

Overall, I enjoyed the class--it went by quickly, I felt like I got a good workout, and I liked the minimal use of props (we used a balance ball for a few of the exercises).  The class was also fairly small as many people went to the Beach Body class taught at the same time (a class I will likely attend next week).

I prefer smaller classes because I don't want to feel like a dork in front of a crowd of people, but I will have to get over that if I wish to complete my little challenge.

What do I want to get out of it?  I hope to be fitter and stronger (my upper body strength in particular is laughable, as I can't even do a real push-up), and I hope to become a better runner.  My run yesterday actually rocked, and I attribute it to the cross-training I did Monday.  So far, a success!

A Wedding Outfit

There's a parable in the Bible about wedding clothes: I don't quite remember how it goes*, but one of the main ideas is that you don't show up to weddings in old, nasty clothes--you go to a wedding wearing appropriate wedding garments.

I have always felt that one should show up at weddings in a Very Nice Outfit, especially when it's two of my good friends getting married and even more when I've been asked to be involved by making and standing by the guest book, as well as invited to the family/wedding party-only events.  So, I decided to make my Very Nice Outfit on my own.

A couple of months ago, I had purchased a beautiful orange and white silk twill because, well, it was beautiful and silky.  I had vague notions of a dress.  After searching through my patterns, I found a fun strapless dress, so I decided to tackle it, even though I was less than confident in my sewing skills.

The dress had boning, which was scary at first, but turned out to be fairly straightforward.  And I had to rip pieces out of the bodice a couple of times because I sewed them in the wrong way.  There was a moment of panic when I thought the bodice might be too snug on my waist.  But then it all came together and looked pretty good.

It's not perfect: a lacked a zipper foot, so the zipper is less than well placed.  I messed up a few other things, but overall, the dress was fun, and it was mine.  And the shrug I knit to go with it was quick to make, fun, and went really well with the dress, especially given that it was a little chilly at times during the wedding.

I think that this will not be my final attempt at homemade dresses.  I definitely learned a lot from making it, and I look forward to trying my hand out on some other items soon.

*I could look it up, but I am lazy this morning.

Chickpea Pancake Pizza

Tonight for potluck, I decided to make a pizza out of the chickpea
pancake recipe that I posted the other day.

The potluck theme was curry, so I created a quick pizza sauce by first  sauteing onion and garlic in olive oil, then adding diced fresh tomatoes, curry powder, nutritional yeast, garam masala, and salt/ pepper.

After the "crust" had cooked, I added chopped greens (chard, mostly), crumbled tempeh, sliced yellow bell peppers, and enough cheese to hold it all together.  It disappeared quickly at potluck, so I think it's a success!

The chickpea pancake/crust is very eggy in texture, so I think my next experiment will be to make a breakfast pizza.  NOM.

CAKE VS. PIE

Cake:

Pie:

For Easter, I decided to stage a CAKE vs. PIE battle.  Except that there would be no losers in this epic fight because, really, what could possibly go wrong?

The cake: a triple layer carrot cake with cream cheese frosting.  The cake (a recipe from The Buttercup Bakeshop Book) was full of carrots, apples, pecans, spices.  To give the pie a fighting chance, I lightened up the recipe a bit by substituting applesauce for some of the butter (since it called for, oh, a whole cup AND A HALF--three sticks--of butter) and using flaxseed/water instead of two of the eggs.  However, slathering it with a rich cream cheese frosting didn't hurt anything.

The pie: a lemon crostata, courtesy of Gourmet (now defunct!), via my Epicurious iPhone app.  I used this pie as an excuse to try cooking with my iPhone, which actually worked out pretty well.  The pie was a good contender: the crust was made of toasted almonds and lemon zest, filled with a silken lemon curd.  The crust was more like a shortbread, and the lemon really sang.  And I'm a sucker for lemon. (Even though I'm biased toward cake, I had to make it a fair competition!)

The two opponents faced off over the Easter table.  The pie looked humble with its overly-darkened crust, while the cake stood tall and proud with its festive frosting carrots and coconut sprinkled sides.  Cake won for presentation.

It also won for ease of preparation, because even though the carrot cake was a fancy layer cake with colored frosting, the crust for the crostata was way too fancy and fussy.  And I had to blind bake the crust, make the curd separately, then bake the whole thing again.  The crust got too dark due to the double-bake.  But--it was still lemony and almondy and really freakin' tasty.

The battle began when everyone had to choose their dessert.  Lance's mom unequivocally voted in favor of pie: she is a pie person and cannot resist lemon/almond flavored pastries.  Lance went for pie, but ate some of my cake, and I got cake. Because I'm a cake girl.  Several people got both and insisted that they could not decide.  One was not dissuaded from cake, even though there was coconut and he hates coconut. But he liked the cake.

In the end, I asked everyone to pick, and most claimed they could not decide.  The two were so different, they cried, that how could they possibly choose?  And really--why should there be a battle when two such lovely desserts could exist happily side-by-side?

Carrot Cake with Cream Cheese Frosting
(makes 3 9-inch layers or two loaves)
adapted from The Buttercup Bakeshop Book

This is possibly the best carrot cake recipe I've ever had.  You could feasibly make it slightly healthier by substituting up to half the flour with whole wheat pastry flour.  It is a delicate cake, so be careful with the layers. 

Cake:

• 2.5 cups flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 2 tsp cinnamon
• 1 tsp ginger (or more, if you love ginger like me)
• 1/2 tsp all spice
• 1 cup (2 sticks) unsalted butter, softened
• 1/2 cup unsweetened applesauce
• 1 cup firmly packed brown sugar
• 1 cup granulated sugar
• 1 large egg, at room temperature
• 2 tbsp ground flaxseed mixed with 4 tbsp warm water (or just use three eggs total)
• 2 tsp vanilla extract
• 1/2 cup apple juice
• 1.5 cups grated carrots (3-4 medium)
• 1 apple, grated
• 1 cup finely chopped pecans
• 3 tbsp heavy cream, half and half, or even whole milk

Frosting:

• 2 blocks cream cheese, room temperature
• 1 stick butter, room temperature
• 1 tsp vanilla extract
• 5 cups powdered sugar

For cake: preheat oven to 350.  Grease pans and line the bottoms with parchment paper.  Butter/spray parchment (optional, but very helpful in the removal of cakes from pans).  Set aside

In a medium bowl, whisk flour, baking powder and soda, salt, and spices.  In the bowl of your mixer, cream the butter and sugar until fluffy, about 3 minutes.  Beat in the apple sauce, then the eggs/egg substitute.  Add the vanilla.  Add the dry ingredients in thirds, alternating with the apple juice, beginning and ending with the dry.  Stir in the apple, carrots, pecan, and cream until everything is well incorporated.  Do not overmix.

Divide the batter and bake for 30-35 minutes, until a cake tester comes out clean.  Let cakes cool in pans for ten minutes then remove (CAREFULLY) from pans and let cool completely.

Meanwhile, make frosting: beat cream cheese and butter until creamy and fluffy.  Add vanilla.  Beat in powdered sugar a little at a time until frosting is desired consistency/sweetness.  If colored decorations are desired, set aside a bit for dyeing.

After cakes are completely cool, frost.  Place one layer on a plate, layer frosting, then add the next layer, more frosting, then the final layer.  Frost with a light crumb coat, let sit in the freezer for a few minutes, the frost with the top coat.  Decorate with colored frosting, chopped toasted pecans, or dyed/toasted/plain coconut.

PS:  Here is why CAKE WILL ALWAYS WIN

(same carrot cake, just decorated with Peeps!! Also, it's a tiny cake!)

Savory Pancakes

I love pancakes.  I am, in fact, plotting a Pancake Fest, in which I will whip out several varieties of pancakes and feed lots of people.  (Booze, waffles, and breakfast meats will also be available).  Pancakes, however, are something that I can't eat daily for breakfast.  Something about all the sugar or something--basically, I end up hungry two hours later.

Lately my breakfast routine has been a bit rushed or dull.  I eat some fruit, and then I get a muffin from the coffee shop.  Not exactly healthy, so I obviously needed to shake up my breakfast choices.  I read somewhere that eating more protein keeps you fuller longer.  Since I'm a vegetarian, I can't really eat any meat, and while I like eggs, I usually want something else with them and too much animal fat (eggs, butter, etc) upsets my stomach. (Yes, I'm picky)

Then I remembered The Hungry Tiger had posted about breakfast lentils. Interesting!  I was lacking in many of her ingredients, but I liked the idea of something involving legumes and vegetables for breakfast.  I grabbed out my How to Cook Everything Vegetarian to see what Mark Bittman had to say about breakfast lentils.  Which was nothing.  However, he did have a recipe for lentil pancakes.

I didn't want to soak my lentils overnight, so I decided to use his recipe as more inspiration.  I'm pretty happy with what came out--it turns out that savory pancakes are almost as good as the traditional ones.

First, I cooked lentils and brown rice until they were done.  I had some leftover tomatoes from the shakshuka from dinner the night before, so I added a few scoops of that to the lentils/rice.  Then I added some spices, onion, green onion, mushrooms, celery, and garlic and pureed it in the food processor. It needed a bit more texture, so I added some oats, oat flour, and one egg.

Using my cupcake scoop, I scooped out portions and cooked them on the griddle until brown and toasty on each side.  I tried one, and they were delicious and, I imagine, infinitely customizable.  We tried one with salsa.  I imagine they'd even be good with a poached egg on top, if you're into that kind of thing.

Breakfast food experiment, success!

I also made this chickpea pancake (or socca) from How to Cook Everything Vegetarian for dinner.  It was kinda odd, but tasty--eggy, even though it didn't have any eggs.  It was also amazingly simple and contained relatively few ingredients.  I imagine it'd make a great base for a pizza-like dish.  Seriously, this book will never get old.  If you don't own, I highly recommend it.

Lentil Pancakes
Makes 10-12

This is a VERY rough recipe. Feel free to make substitutions like mad, depending on what you're in the mood for.  I'm sure you can skip the egg if you're after a vegan dish.  (I really should measure stuff when I experiment in the kitchen, especially when it's delicious.)

• 2/3 cup uncooked lentils 
• 1/2 cup uncooked brown rice
• diced canned tomatoes (~1/3 cup or so)
• onion and garlic, to taste
• celery
• nutritional yeast
• mushrooms
• spices, such as cumin, curry powder, chili powder, cayenne, salt and pepper, to taste
• ~1/2 cup rolled oats
• ~1/2 cup oat flour (to thicken)
• 1 egg

Cook the lentils.  When the water begins to boil, add the brown rice (I just tossed in a handful).  Cook until lentils/rice are done.  Drain off excess liquid, if any.  Add the tomatoes.  Let mixture cool to room temperature, then puree in a food processor with onion, garlic, and celery (I'm sure some carrots would be good--I tossed in some chopped mushrooms).  Add oats, flour, and egg, and puree.  Add salt/pepper and spices to taste.  Scoop out and cook on a griddle like a pancake and eat with whatever you think will taste good.  I suspect ketchup, chopped tomatoes, a poached egg, greens, a mixture of the above, or anything else would go well.

Chickpea Pancake (Socca or Farinata)
Adapted from How to Cook Everything Vegetarian

Feel free to substitute other flavors for the onion and rosemary.  The original called for regular onion, but I used that in my lentil pancakes.  It makes a pancake that is eggy in texture and would be a good pizza-like base--simply cook, then add toppings and finish baking, instead of broiling.

• 1 cup chickpea flour (also known as gram or besan flour)
• 1 teaspoon salt
• ground black pepper, to taste
• olive oil
• green onion, whites and greens, sliced
• fresh rosemary leaves

Put 1.5 cups warm water in a bowl and sift the chickpea flour into the water (else it'll be super lumpy).Add the salt, pepper, and 2 tbsp of olive oil together.  Cover with a towel and let stand for a few minutes or overnight.

Preheat the oven to 450.  Put ~2 tbsp olive oil into a cast iron skillet (oh, skillet!) and heat on the stove top until the oil and pan are hot (just like making cornbread, if you're a good Southerner).  Stir in the onion and rosemary (or whatever) and pour the batter into the hot skillet.  Put in the oven and bake for about 15 minutes until the pancake is firm and the edges are set.

Preheat the broiler.  Brush the top of the pancake with a bit more oil (which I forgot, and it totally turned out okay) and broil for a minute or two, or until brown spots appear.  Cut it up and eat it with salsa or whatever you want!

13.1 Miles

On Sunday, April 11th, after about 4 hours of sleep, I crawled out of bed.  My stomach was jumping and I felt nauseated and nervous.  I choked down a bit of toast and peanut butter (before Lance ate it all) and drank some sparkling water.  Then Lance and I headed down to the square because the big day had finally arrived: the day of my first half-marathon.

Since December, I have been training for this day.  I have logged roughly 300 miles since the start of the year. I may have not always run happily or even as much as I could have, but I ran consistently, and it showed.

I honestly had no idea what to expect, so I simply planned to run it in under 2:15.  I didn't really even look up to see what my mile splits would be.  When I arrived, however, I discovered that Fleet Feet had pacers, and that one of my running buddies was the 2 hour pacer.  He asked, "Do you want to run with me?" and I said "Sure," thinking I would slow down if the pace was too intense.

At first, it was, but I kept J and his balloons in my sight until my legs adjusted to the faster pace, and I caught up.  I held that pace for about 9 miles or so, or until I hit the hills (if you look at the graph, you see that it begins and ends with some mean hills).  Then I hit a really ugly hill, and I had to walk.  (But then again, so did most people).

I rounded the corner on the last mile to be greeted with cheers and offers of a beer, not to mention pirates.  Fleet Feet was manning the first/last water stop, and they were amazing and so encouraging.  From that point on, I had a giant grin on my face. Even though I had woken feeling poorly, even though I got a crappy nights' sleep, even though this was my first half and I had no idea of what to expect, I knew I was going to finish and finish extremely well.

I crossed the line at 2:02:47, way under my initial goal of 2:05 and my revised goal of 2:15.  I was ecstatic.  Lance had cheered me on at the very end, and they announced my name as I crossed the finish line, and someone handed me a neat finishers medal.  I did it!

And now I'm completely hooked.

Too Cool For School

In Act III of Dr. Horrible's Sing-Along Blog, the first song has three groupies singing about Captain Hammer's dry cleaning bill, "Four sweater vests!"

I do not possess four sweater vests.  I like sweater vests, however.  So I made myself one (Ravelry link).

 (Oh yeah, and I cut all my hair off.)

 This is the Back-to-School U-Neck Vest (Ravelry link) from the book Fitted Knits.  This book has so many cute projects, and the speed and ease with which I completed this project means I may pick out a few more to do from the book.  In fact, I finished it in three weeks, and I feel like I could have finished it in a few days if I had focused on it.  It's knit with Cascade Lana D'Oro, a soft alpaca-wool blend that I love.

Though I'm not in school (yet! Though I am accepted at UA...) anymore, this vest is perfect for work.  It's soft and comfortable, and I want three more in different colors, so that someone can sing about my four sweater vests, if I ever gain any groupies.

Super Special Birthday Cake

Today is Lance's grandma's birthday. We were supposed to go up and take her to church and have lunch on her, but then we got a foot of snow:


Crazy. Anyway, with all the snow, we postponed special meal until (probably) tomorrow, though I have to fit my 12 mile long run in there somewhere. She requested a chocolate/coffee flavor combination, which gave me lots of options. I've made this espresso chiffon layer cake before, but I wanted something different. Fancier.

So I pulled out my awesome baking book, In the Sweet Kitchen by Regan Daley (a great resource for bakers, FYI) and found a recipe for a walnut layer cake (note to self: make this cake later) with espresso buttercream. Not a chocolate cake, so it didn't qualify, but I liked the idea of the frosting. So I consulted another cookbook and found a recipe for an intense chocolate cake. I decided to bake that cake with the espresso buttercream and decorate it with melted chocolate and chocolate-covered espresso beans. It turned out extremely well, and the buttercream is amazing--not a "quick buttercream," (which is just butter and powdered sugar and is usually way too sweet for my tastes) but instead one that involves meringue and obscene amounts of butter.

The beautiful, lovely buttercream:


Spreading the beautiful buttercream on a layer:


The layers all stacked up:


The finished cake:


The cake was lovely (I tasted the bits I cut off to somewhat level the layers), the buttercream is not too sweet and is also lovely (I may never make a quick buttercream again), and the cake looks beautiful and special. And as soon as the roads are clear, we'll be heading up to share it with her!

And in case you want the recipe, here it is!

Super Special Chocolate Cake with Espresso Buttercream

Chocolate Cake (from The Buttercup Bake Shop Cookbook):

• 1/2 cup unsweetened cocoa powder
• 3/4 cup freshly brewed coffee, cooled
• 1/2 cup cold water
• 2 tsp vanilla extract
• 2-1/2 cups all-purpose flour
• 1-1/2 tsp baking soda
• 1/2 tsp salt
• 3/4 cup unsalted butter, softened
• 1-1/2 cup sugar
• 3 large eggs, room temperature
• 6 oz unsweetened chocolate, melted and cooled to room temperature

Preheat the oven to 350 degrees. Grease and lightly flour 3 cake pans. Line the bottoms with circles of parchment paper and lightly grease the papers (can skip this step, but it helps to get the layers out of the pan)

In a small bowl, whisk together cocoa, coffee, water, and vanilla. In a medium bowl, mix the flour, baking soda and salt. Set both bowls aside.

Cream the butter and sugar until pale and fluffy, a few minutes. Beat in the eggs one a time, then beat in the melted chocolate. Alternate adding the flour mixture and the liquid mixture, beginning and ending with the flour, in three additions. Do not over mix.

Divide the batter among the three pans and bake 20-25 minutes, until cakes are done. Let cool in the pans for 10 minutes, the remove from pans at let cool completely on the wire rack.

Espresso Syrup (adapted from Smitten Kitchen):

• 1/3 cup freshly brewed espresso or strong coffee
• 1/3 cup brandy or rum
• 1/3 cup sugar

Mix all together until the sugar dissolves (I had to heat mine slightly).

Espresso Buttercream (adapted from In the Sweet Kitchen):
NB: good quality butter and eggs are a must, since they'll really add to the flavor of the buttercream.

• 4 large egg whites (be careful not to allow any yolk or fat to drop in)
• 1 cup sugar
• 1-1/4 cups unsalted butter, at room temperature
• 1 tsp vanilla
• 2-1/2 tbsp instant espresso powder dissolved in 1-1/2 tbsp hot water, cooled

In a pot, bring an inch or so of water to a simmer. Lightly beat the egg whites, the add the sugar and whisk until frothy. Set the bowl over the water and whisk until the sugar dissolves and the mixture is very warm (but not hot), about five minutes. Transfer to a clean bowl and whip the egg whites until it is cool to touch, about 8-10 minutes. If it's not cool enough, the heat will melt the butter and give you issues, so don't be afraid to beat it. The meringue will be stiff and glossy.

Beat in the butter, a little at a time, making sure it is completely incorporated before adding more. Don't be afraid to beat it and make sure to scrape the sides of the bowl. Once all the butter is incorporated, add the vanilla, then add the espresso mixture a little at a time, beating well.

The frosting should be glossy and smooth. If it's not (and it wasn't for me) or if it starts to separate or look funny, put the bowl over some hot tap water and whisk it until it gets smooth. It smoothed out beautifully for me (as you can see from the pictures).

To assemble the cake:

1. Brush extra crumbs off the layers, and level them off. Brush the top of the cake with some of the syrup (I didn't use all of it--it is optional and helps to keep the cake moist.)
2. Put a dollop of buttercream between the layers. Brush off crumbs.
   
3. Frost the cake (Smitten Kitchen has some good tips--I like putting the crumb coat on, chilling briefly in the freezer, then applying the top coat.)
4. Melt 2 oz. dark chocolate and use a fine tip on a pastry bag to make the criss-cross. Put a dab in the center of the diamonds and place a chocolate-covered espresso bean on the chocolate dots.

A perfect cake to share with a loved one for a special day.

The First Day of Spring

Last Night:




This morning:





And it's still snowing!

Bag Lady

I made a bag:


It's the French Market Bag, and it was my first felted project. Also my first use of the Kitchener Stitch, which was surprisingly fun.

I started this bag a few years ago, and when I decided to start working on projects that were languishing in my project bags, I picked this one back up. It's a fairly easy pattern, and I finished it quickly, once I focused on it. I'm pretty pleased with it.

Felting was quick and easy: throw thing to be felted into the washing machine with some towels, hot water, and soap. Let agitate until desired level of felt. Dry. Tada! Felted object.

I use this for my lunch sack currently because wool is awesome and this keeps my food pretty cold if I decide to leave it out. It's also handy for toting things generally.

Stay tuned for another FO: a sweater vest!

Dinner Quandries

You all know that I love to cook. Lance and I both are passionate and adamant about cooking and eating good food, shopping at the local market and natural foods co-op*. We prepare most of our own meals and love nothing more than to share our creations with others.

Lately, there's been a discussion going on in Google Reader on shared items involving food, food choices, food regulation, and how socioeconomic status plays into it all. Of course, I was vaguely aware that my ability to purchase fresh, organic produce or to buy from the Farmers' Market on a regular basis was a privilege. I don't make tons of money, but I make enough to afford good quality food, and we make it a priority to spend a bit more on it (instead of, say, paying for cable or eating out a lot).

I'm lucky to be able to have both the financial means to purchase organic produce and to have access to it. I realized, however, that not everyone lives where they can easily buy organic goods or can even afford them if they did have access. When I was growing up, my parents couldn't afford to purchase enough fresh fruits and vegetables to feed all seven individuals all the time (two adults and five children), and so we ate lots of spaghetti, ground beef or turkey, cheap lunch meat, white bread, peanut butter and jelly, and macaroni and cheese. We had canned or frozen vegetables mixed in (but not always), and I don't think we ever had a big green salad with our meals (which I eat almost daily now). We generally had bananas, and sometimes oranges or apples, but not always. I used to hate fresh green beans because I only ate the canned ones. We had our free school lunches, but as this blog points out, school lunches aren't exactly the paragon of good nutrition. We had plenty of food growing up, but now when I go to my parents' house, I have to bring my own food or I'll have a bad case of indigestion from the food I grew up eating. (Not to mention that they don't exactly good vegetarian-friendly dishes, so I just cook for myself and share with them, if they like).

People who are poor and live away from a good grocery store where they can buy anything fresh (let alone organic) don't have the same level of access that I now have to good quality food. They have to rely on the cheap, processed products they can afford and have access to for nutrition. Those in higher socioeconomic groups ignore the base problem of access, and insist that poor people are ignorant of their health and just need to be better educated**.

Another problem is that the government subsidizes the foods that have been shown to lead to obesity, diabetes, and cancer. If the government would switch to subsidizing salads and ensuring better food access for poor people, then maybe they would be able to afford to eat better and make better food choices.

Food and politics and morality are all tangled up in very wrong ways in America. Eating isn't a simple act. I'm fortunate to be able to be picky and shun processed foods, but not everyone has that choice. Sometimes all my parents could afford to buy us for dinner was a 25 cent box of macaroni and cheese and a package of hot dogs. They were sharply aware that it wasn't very healthy, but they didn't have a choice.

*We do, of course, occasionally eat something that might not fall into this category, like fried potato wedges on a road trip. But we try to mostly eat the good stuff, since too much junk/fast food makes us feel like crap.
**I do think that some education needs to happen, but poor people are not the only ones who are ignorant--middle-class children raised on pre-packaged food because the parents are too busy to bother cooking a real meal certainly need to learn that they need to change how they eat to be healthy. And a thin person who eats burgers and won't touch fruit or vegetables falls into that same category.

A Miscellany of Items

• I really need to just do my taxes. It's ridiculous that I keep putting it off, especially when the government will give me some money when I'm done.
• I had a weird sense of satisfaction in listing my and Lance's relationship as "unmarried partnership" on the census form.
• I didn't get into University of Illinois.
  
• I have three more chances to get into a Ph.D. program (with funding, please).
• My race this weekend (a 20k trail race) was cancelled because someone got lost in the woods on the 50 mile race the day before. The runner was eventually found and was all right, I believe.
• Our weekend road trip started off ominously with a sick child (we were riding with friends), but it ended quite nicely with flea market shopping, games, and good food and a trip to Serenity Farm Bread (NOM) on the way home.
• Cilantro is gross, and Taco Tuesday was nearly ruined by its presence.
• Still running lots--I even got a Garmin!--and I signed up for the Hogeye Half-Marathon.
• Leaving for the weekend means I have way too many items to catch up on in Google Reader. Might be time to thin the subscriptions down a bit, since I've acquired so many sharebros, and they keep Reader pretty busy.
• I have things that I have made and would like to post about...sometime.
• Happy birthday shout out to my sister-in-law!
  

Running Doldrums

A few weeks ago, I was in the midst of the running doldrums. I was dutifully running, but I wasn't super excited about doing so. I almost (or did) skip some runs, and I even failed to go to a race I signed up for. I couldn't get out of bed for the Sunday early morning group long runs, though I somehow still manged (grudgingly) to get them in later in the day.

I think that the combination of cold, increasing mileage, and lack of sun contributed to this feeling. I have to say that I'm very glad it's gone, since I'm now excited and motivated when it's time to go for a run.

Today, I meant to get up early and go run outside but failed to do so. I really wanted to get that run in today, and since I'm unable to run tonight (which I normally do with the group), I just didn't know when. The weather promised to be lovely, so I grabbed some workout clothes with the thought that maybe I would run at lunch.

And I did. And it was great. I did a 30 minute tempo run, which felt wonderful. The sun was out, the temperature was perfect for running, and the sky was so blue that I couldn't help be feel the pleasure of moving myself outdoors. I walked for a few minutes to cool down, the stretched/sat down on the lawn to finish. I came back to the office refreshed and energized.

I think I'm going to make a habit of going for long walks or short runs when it's nice. It's a great way to move more during the day (since sitting will kill you, even if you work out regularly), and it's a good break from the office. Yay for fantastic weather!

Climbing the WALL

One year, when I was still an undergrad, I overcame my fear of heights (well, falling, actually) and climbed a rock wall. It was exhilarating, I loved it, and promptly forgot about it.

A few months ago, I visited my brother. He's a big fan of rockclimbing, so he took us to his climbing gym. We climbed for a while, and I really, really liked it. When I returned home, I promised myself that I would use the wall at my gym to climb more often.

Then I forgot about it.

Yesterday, I was at the gym with some time to kill until a fitness assessment. I had forgotten my ID, so by the time I made it back, the class I planned to attend had started. I played a game of racquetball with Lance, but then S. showed up to play with him, so I had to go find something to do for 20 minutes. Then I walked by the rock wall. So I went in and climbed it.

It was so much fun that after my fitness assessment, I went back and climbed some more. I can't explain why I--girl who is terrified of climbing tall ladders and is deeply afraid of falling off of things--really enjoy climbing. It's exhilarating--trying to figure out where to go next, keeping my grip on the rocks, planning my next move. And getting to the top. Even if I miss and "fall", I simply dangle there securely until I either try to grab back on or am lowered down.

I left the wall satisfied and content, knowing that I will be making regular time in the future to climb the wall.

The Difference

Last year, I tried training for a half-marathon and ended up injured and unable (or afraid) to run for six months. Last year, when I would return from my long runs, I would be exhausted and sleepy. Sometimes I would end up gobbling down whatever I could eat and would either feel nauseated or (occasionally) threw up. My long runs left me wiped for the day.

This year, everything is different.

I'm sure part of the difference is that I've been training consistently since August, whereas last year I was inconsistent and lazy about running. I'm smarter about my runs, more experienced, and in much better shape this time. And I can really feel the difference.

For example, the last two weeks we've had 10 mile runs. Last year after an 8-10 mile run, I felt horrible. Exhausted, nauseated, and I just wanted to sit in the bath tub or take a nap. This year, I feel energized. I come home and eat something non-sugary (part of my problem last time was that I consumed a lot of sugar--now I make sure to eat something with protein and complex carbs), stretch, take a hot shower, and maybe take a nap. I think my sleepiness has more to do with the 6am alarm rather than feeling completely beaten down.

The runs themselves also feel completely different. I feel strong and maintain a good pace. Last year, I was bringing up the back of the pack, this year I'm in the middle-front. That feels nice. My body hurts a little toward the end, but it's a discomfort that fades quickly after resting and stretching.

My motivation is definitely higher. I know that if I don't run consistently, I'll get hurt. So I go run even when I don't want to, which makes me feel great in the end.

I only have six more weeks until the half-marathon, and I'm starting to realize that I'm going to do it this year. And my next challenge? An actual marathon this fall. The rest of the spring and summer will be spent strengthening my body and building up my mileage so that I can tackle marathon training with the same dedication and vigor that I have had for the half-marathon.