When we start eating stuff like Chocolate Canneles, we have to discuss exercise because you’ll want to work all those sweet treats off. 

The Run:  I didn’t know what I was going to do today.   My first half marathon is a week and a half away.  Should I stick to my distance schedule and run 18 or go for less?  This is what happened.

I fell asleep really early. I wasn’t feeling right.  Woke up really tired and decided to eat half of this

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to fuel the first part of my run. Still unsure of how long, how many miles I was going to do.  I felt nauseous as soon as I hit the treadmill.  Luckily there was a show on Foodnetwork I hadn’t seen regarding Kosher cooking for Passover which took my mind off my body for half an hour.

My stomach didn’t get any better but at 70 minutes I needed something.  I tried my first gel pak.

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BLAH!  Hideous!  It’s a texture thing.  I got a glob in my mouth, went through about 100 different horrible faces (according to Ted who was laughing hysterically) and FINALY swallowed the thing.  Gosh!  Yuck!  I better get used to those things because they seem to be a staple in distance runs.  

It was raining and miserable outside.  I somehow managed 11 miles on the treadmill and finished up with 3.15 outside for a total of 14.15 at a pace of 9.4.  It was NOT an encouraging run for being so close to my first half.

The reason I settled on the 14 miles was a result of a few things:  1.  I felt like crap.  2.  Time was getting on and I would be late in my morning routine if I had tried for more. 4.  The weather wasn’t conducive to motivating a longer run outside and I was fed up with the T/M.   3.  In checking a half marathon training schedule, the long run a week before the race is only 90 minutes.  I went well over that today.   

Now…Payard’s Chocolate Canneles:

A “chewy” crumb.  A favorite of southwest France.  Best eaten the day they are made.

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This month the Chocolate with Francois group is making Chocolate Canneles from page 48 of our book, “Chocolate Epiphany”.  The recipe is to be started a day ahead of serving and can be found posted by this month’s star recipe picker:  Sarah of Teapots and Cake Stands.

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We were suppose to use silicone or copper molds for a “crown like pattern at the bottom”  but I thought my mini Bundt tins worked out perfectly.

We also had to use a vanilla bean.  Those things are expensive: $10.00 for 2 beans.  I scraped the seeds out then used the bean 2 more times boiling in my morning oatmeal.

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Other than the beans, the rest of the ingredients were standard that most bakers have in their pantries and if you have a well stocked bar, you will also have the Meyer’s dark rum.

This recipe went with out a hitch.  The result was just as described “crunchy outside and soft inside”.  Rich with chocolate and a smooth not overly sweet taste.

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The worst part of the recipe was the clean up.  There was a lot of clean up and those mini Bundt pans are down right evil to clean.

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I bet that’s why Payard says the recipe is “extremely straight forward and simple” because he doesn’t have to wash up after himself.

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This was a good recipe and I wouldn’t hesitate to make it again for friends.  Good pick Sarah.

Joanne

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