You have until TOMORROW but why wait – ENTER THE GIVEAWAY NOW!

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It’s November and I’m thinking about beginning my training for the BIG ONE.  The race date is  April 18th and it seems so far away right now but I won’t take my races lightly.  I’m a bundle of nerves running a 5K so you can imagine the anxiety suffered when looking at 26.2 miles ahead of me.  I train a little extra than what is expected.  It’s beyond my comprehension how some people can run, for example a 15K race when they have only trained for 5 miles.  Amazing!  I don’t want running to be hard.  That’s why I train so much. 

Do you typically go over and above what is expected or do you do what you can and hope for the best?

With all that being said, I am enjoying my no pressure runs.  But still I like a challenge and the hills and speed work will be challenging.  It all officially begins on November 15th.  So for now, this is what my “morning wake up call” looked like this Tuesday:

40 minutes on the elliptical

35 minutes of working chest and shoulders.  Slow start but felt good in the end.

3.25 run outside, negative split.

From John Fixx 

When I think about running, it feels like the best 45 minute investment I make in a day.  It’s enjoyable, it makes me feel better, and it’s probably paying dividends way into the future. Running is a really easy choice.

Favorite eats from favorite old restaurants.  We celebrated 29 years of marriage bliss between my sister and her hubster, Sam.  It has been marriage BLISS hasn’t it, guys???!!!

The Savoy in Rome was the Italian restaurant where we all gathered. That’s Rome, NY by the way.

There was live entertainment

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There was great food: Greens

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and calamari

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and fresh salads (with that OH SO GOOD crumbly bleu)

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Super good meals of steaks, chicken…

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and my dish: Pan Seared JAIL Island Salmon finished with a coriander and lime pan sauce served with grilled mixed vegetables.DSC02263

Dylan and Stef were there

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Uncle Sammy D …

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and of course the happy couple with champagne for all

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What a good time. We always have such fun when we get together with family.

A little about the Savoy:  Established in 1908 and has been a local favorite for as long as I can remember.  The food is good. The staff treat you like family.  The live entertainment is enjoyable being background music and not overwhelming the conversation. 

The history in photos line every wall.  Such an enjoyable establishment.  If you’re in the area, make sure to stop by 255 East Dominick Street, Rome, NY.  The best of the area’s Italian.

Flavor of Fall Muffins

With pumpkin and chocolate, there was not other name to call these delicious little cuties based on a recipe by Foodessa (Chocolate Banana Rum Ricotta Squash Muffins).

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  • 15 oz Part Skim Ricotta Cheese
  • 1/2  of a 15 oz can 100% Pumpkin Puree
  • 2/3 cup brown sugar, packed
  • 1/2 cup 100% maple syrup

Mix all of the above in a small bowl and set aside.  Preheat the oven to 350 F and spray muffin tins (6 large and 12 medium or 24 medium) with non-stick spray.

  • 3/4 cup all purpose flour
  • 1 3/4 cup whole wheat flour
  • 1 TBS baking powder
  • 1 1/2 tsp baking soda
  • 1/2 cup Sweetened cocoa powder or Drinking Chocolate powder *Just make sure it’s sweetened.
  • 1 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp ginger

Mix all of the above in a large bowl.  Make a well in the center and add the following.

  • 1/2 cup Canola oil
  • 1 cup low fat butter milk
  • 3 large eggs, slightly beaten
  • 1 1/2 tsp vanilla extract

With a spoon, stir to mix the oil – buttermilk mixture into the flour blend.  Now add the cheese-pumpkin mixture.  Spoon into muffin tins, about 2/3 to 3/4 way from the top of each tin.  Bake large muffins 30 minutes and medium muffins 20 minutes or until a knife inserted in middle comes out clean.

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Top with just a little decorative frosting or powdered sugar

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and, of course, ENJOY!

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Those are caramel candy corns. I love candy corns – the original ones are my favorite.

Do you like candy corns…or rather PURE COMPACTED, COLORED CORN SYRUP?

Joanne

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