>> Monday, January 10, 2011
I'm still coming down with something. I just wish it would happen already. Over a week of being half-sick is aggravating. Good news, though: I was able to run in the 10K this weekend.
No. This isn't a snowshoe race, though it looks like one. Regardless, the event surely lived up to its name (Freeze Series) -- it was a brisk 9 degrees at the start.
We bundled -- one of us more than the other (can you guess?) -- and a couple miles into it, didn't notice the chilly temps.
Stephen finished in a speedy, PR-worthy 34:49 (5:37 miles!) and I hobbled in at a not-my-best-but-not-bad 48:57 (7:53 miles). My knee/IT-band issue is getting better for sure, but I don't see a marathon in my spring schedule. Or fall.
One day/run/race at a time. But I give swimming mad props for my ability to run the same speed (my time was actually a couple seconds faster than last year's!) as when I stopped training regularly!
It was definitely a sexy race. We looked . . . HOT. Or should I say cold?
And I love this photo my dad took at the end with his thumb (accidentally) over the lens. Hahaha.
We did a lot of stuff and saw a lot of family/friends this weekend. So much, in fact, that I'm feeling like I need at least another day to catch up. I did squeeze in some baking. Bread, of course.
A touch of sugar.
APPLE-PECAN CINNAMON SWIRL BREAD
(Print this recipe!)
What you'll need . . .
- 1 cup warm water
- 1 1/2 tablespoons yeast
- 2 tablespoons Bob's Red Mill egg replacer mixed with 6 tablespoons water
- 1/4 cup canola oil
- 1/4 cup maple syrup
- 2 teaspoons salt
- 3 cups whole wheat flour
- 1 cup unbleached bread flour
- 1 cup pecans
- 1/3 cup sugar
- 2 tablespoons cinnamon
- 1 1/2 cups diced apples
Method . . .
- Dissolve yeast in warm water. Let sit for 5 minutes -- until frothy.
- In the bowl of an electric mixer, whisk together the Bob's Red Mill egg replacer (plus water), oil, and maple syrup. Whisk in the yeast mixture.
- Add flours and salt and knead for 10 minutes. Place dough in a greased bowl and let rise one hour or until double in bulk. Set aside.
- Combine pecans, cinnamon, and sugar in a large bowl. Divide the dough into 2 equal balls. On a lightly floured work surface, flatten the first with a rolling pin -- and form a long rectangle shape. (Roll until it is about 1/2 inch thick.)
- Spread half the pecan mixture on the dough, then spread half the diced apples over the pecan mixture.
- Starting on one end, roll until you form a loaf. Then place in a greased bread pan to let rise for another 2 hours.
- Repeat process with other dough ball.
- When the rising is complete, preheat your oven to 350 degrees F.
- Bake for 25 minutes. Then cover with aluminum foil and bake for another 15 to 20 minutes.
- Turn over onto a wire rack to cool. Repeat with the other loaf.
I love how the bread looks. Impressive. There, I said it. But seriously! It looks tricky to make -- despite how it's really simple.
I played around a bit with my new external flash yesterday, too. I'm not exactly a pro at it yet . . . having some issues with colors, etc. But overall, I'm pleased with how the bounce eliminates shadows for the most part. And these pics are almost DIY light-box quality . . . without lugging that huge thing around.
My brother was a willing model. Or just hungry. Or maybe too tired to argue after lugging our new-to-us treadmill up the stairs. (More on that another day!)
Thanks, Ryan (and Stephen, mom, and dad)!
How'd you stay warm this weekend? Though the race was certainly exhilarating, I preferred the baking. In the comfort of my fleece robe. Just leave a comment or email us at neverhomemaker [at] gmail [dot] com.
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