On the Road Again and Apricot Cream Pie

I hinted that my favorite day of the week was Friday but I’m thinking that I don’t have a favorite one whole day. Friday evenings are my favorite nights and Saturday mornings are equally as wonderful.

Saturday morning, I get up when my eyes pop open which is usually too early for most but I love it. The air is fresh, it’s dark and peaceful. The best time to get started on a long run. Today was a rough start. Shane came downstairs and wanted to go out so I took him around the block then dropped him off at home. I set out on my run and made it a quarter mile when my stomach let out a scream that said “Go home NOW!”. Went back home and let the tummy calm down then set out once again. It took me a good 5 miles before I relaxed and got into a comfort zone. As usual, miles 7 to 11 seemed the longest. My feet and left knee started to ache at 15 1/2 but the day was cool, calm and made for running. 17 miles accomplished at 9:23. I’m thrilled with my pace for this run. My goal long run training pace is 9:20. I think that’s close enough to progress to 18 miles pretty soon.

About last night….

Ted and I went to The Hadley for dinner. A comfortable restaurant on Genesee Street in Utica by the Uptown Theater. There are two sides to The Hadley. One side is The Balkan, a more casual dining experience and the next room is The Hadley for gourmet dining, a bar area and live entertainment. I just love the décor

Ted began with a German beer that he was head over heels about. I thought it was too bitter but then I was enjoying my glass of crisp, cool, fruity Sauvignon Blanc.

The bread arrived at the table. You all know how I LOVE my bread! There was an interesting little roll among the bread slices. In only one bite, I had found bliss! Not this BLISS but the Ahhhhh kind of bliss.

It was jalapeno bread. So good! The bread served at Hadley and Balkan is from Heidelberg Bakery in Herkimer, New York.

Ted thought it might be a long wait for dinner and ordered the crab cake appetizer to hold off the hunger pains.

I had a little taste. The crab cake was meaty with crab, not over done with fillers like bread crumbs. It was moist and flavorful even without the sauce on the side. The salad tasted a bit like carrot and jicama. Light, fresh, crunchy and perfect with the crab.

Unfortunately, I couldn’t make a meal out of bread and appetizers so I ordered the Ahi Tuna au Poivre (peppered) with asparagus and white rice.

It was cooked to perfection and the asparagus was amazing.

We’ll continue to visit the Hadley and Balkan since the food is outstanding and the service very warm and friendly.

e.g. We were seated at a two table top. It was small and the waitress moved us in a blink. When she moved us, she broke a water glass and was very concerned and detailed in regards to cleaning it up before we were settled. The bartender, when I asked for a large glass of water, brought over bottled water with out question. Our own server who took our orders was polite and friendly, almost as if she had known us for years. What a super way to close out a tough week.

What’s so healthy about a cream pie?

The apricots of course!

For a dessert in a snap.  When unexpected friends drop in and you want to impress (although you never have to with friends).  When the family is SCREAMING for dessert.  Make this simple and mostly healthy treat.  It’s easy to keep the ingredients on hand since you just don’t know when you’ll need them.

Apricot Cream Pie – Serves 8

• 4 apricots – washed and sliced
• 4 TBS Healthy alternative margarine (e.g. Promise, Smart Balance) – or use unsalted butter
• 1 to 2 TBS brown sugar *If your apricots are on the sour side, use a bit more brown sugar
• 1 Honey Maid Graham cracker pie crust
• 8 Snack Pack Sugar Free Vanilla Pudding Packs
• chopped nuts (optional)

Melt the margarine/butter over medium heat in a frying pan.  Add the apricots and brown sugar and cook for about 5 minutes.  Allow to cool.

Fill the pie shell with all of the vanilla pudding and mound in the middle.

Decorate the top of the pudding with the sugared apricots.  Sprinkle with nuts.

What’s your favorite cream pie?

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