We had a good morning.

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Shane put in 7 1/4 warm up miles with me.  Zoey was second up for 5 1/2.  I ran the rest of my 20 mile long run with Pandora. I don’t usually run with music but today, I wanted the distraction.

These long runs are a funny thing.  When I first started including the 20 milers in my training back in 2010, I would come home feeling sick and sore most of the day.  Now I get back from the long run, still not hungry but certainly not sick, with only tired legs.  Although the effort doesn’t seem to get any easier, the overall recovery is better.  Adaptation.  The body is a beautiful thing. Thumbs up

These two are great runners.  They put their time in on Saturday as well when the four of us, Ted, Shane, Zoey, myself, went for a 50 minute run around the parks.  Shane likes us being all together. He gets so excited.  Zoey just likes to run and gives me a hard time by running up ahead, doing 360’s, zipping back and barking at me.  Crazy lady.  Today she ran free in the golf course and was so happy.  I couldn’t help but smile the entire way.

Two best buds!

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Note the hand holding?

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Cheesy Muffins for breakfast, lunch, or dinner.

You know that cheese spread you get if you are lucky enough to receive a gift basket of food goodies?  It’s usually very soft and creamy.  If you’re like us and rarely eat cheese spread and crackers unless entertaining, that spread might go to waste.  If you’re like us and enjoy a good muffin more often than cheese and crackers, don’t let that spread go to waste.  Use it in the following recipe.

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Makes 12 standard muffins

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  • 1 cup all purpose flour
  • 3/4 cup whole wheat flour
  • 2 TBS sugar
  • 3 tsp. baking powder
  • 1/2 tsp salt
  • 1/2 cup 2% milk
  • 1 egg
  • 1/2 cup canola oil
  • 6 oz to 8 oz creamy cheese spread
  • 1/2 cup shredded cheese (such as sharp cheddar)

Preheat the oven to 350 F.  Line muffin tins with liners or spray with non stick.

Mix the flours, sugar, baking powder, salt.

Beat the milk, egg, oil and cheese spread. 

Stir in the flour mix to the milk/egg mix just until blended. Fold in the shredded cheese.

Drop into the muffin tins and fill to make 12 muffins.

Bake about 20 minutes.  Serve while warm.

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Hmmm…might be good idea for the Easter buffet table.  What’s on your Easter table?

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