We’ve seen the Ides of March this year which means I start bringing out warmer running gear. Not true so far. The past week wasn’t a bad week to run outside until this morning. Icy roads made running slow and unstable. Even where cars had past, ice had formed in the tracks. I wonder if all my outside running this year has helped or hindered my training? If I ran on the treadmill, flat, cushioned, temperature controlled, I would have run faster but not encountered the wind, snow, uneven surfaces and rolling terrain with road resistance. Not sure which is better for training? When it’s nasty outside and I’m toughing it out, I try to convince myself it will only make me stronger. Lie or truth?
I was looking forward to a really good, confidence booster of a 20 plus miler on Sunday. It doesn’t look good.
The ice won’t melt, it won’t get much past 30 degrees and the temperatures in the morning are looking pretty sorry. Note the “Feels Like” prediction? Yuck!
I’ll be doing “house loops" since bringing water with me won’t work. It will freeze. I’ll go out with Shane, then Ted, then by myself, then Zoey. Three stops back at the house for pet and people drop off. It’s times like these when I say to myself “No More Spring Marathons!”
Tasty peaches and poms.
This was a spur of the moment concoction using 3 peaches which we had no plans to eat *and as you might guess, this recipe was made months ago when peaches were available, golden raisins soaked in Pomegranate liquor, and a mix of oats, coconut, brown sugar and flour. It came together nicely for a quick 13 x 9 snack cake.
- 1 cup golden raisins
- 1 cup Pomegranate liquor (or use brandy)
- 1 cup quick oats
- 1 cup coconut
- 1/3 cup brown sugar
- 1 cup flour
- 1 tsp baking powder
- 3 eggs slightly beaten
- 3/4 cup granulated sugar
- 3 TBS butter, melted
- 1/4 cup heavy cream
- 3 peaches, peeled, seeded and sliced
Preheat the oven to 375F. Spray a 13 x 9 baking pan with non stick baking spray. Pour the liquor / brandy over the raisins and allow to sit for 30 minutes.
Mix the oats, coconut, brown sugar, flour and baking powder in a medium bowl.
Beat the eggs, granulated sugar, melted butter, and heavy cream. Stir in the oat/flour mix to the egg mixture just until incorporated.
Drain the raisins and stir in the peaches and raisins into the oat-egg batter. Pour into the prepared pan and bake for 35 – 40 minutes.
What can you replace the peaches with to make this tasty treat today? *You could use canned peaches if you want to keep it the same.