Bursitis and CNYEats A Taste Of Utica Pistachio Cookies

After much research, I’ve concluded that the pain in my hip is bursitis. I saw a chiropractor and had an adjustment. That helped my aching shoulder and neck. For my hip, he said heat it before you run and ice it afterwards. That seems to be working. It felt better after today’s easy run of 4.3 miles.

Since the hip felt better and I had done the required chores (grocery shop, put wash away, give Shane a bath, and more) a bike ride was in order to get rid of my excess energy. The weather was perfect and my hip was forgiving for 13.8 miles. I rode at a steady clip of 14 mph for 58 minutes and made sure to ice the hip again after my ride.

Last weekend, Ted and I discovered a new breakfast cafe in North Utica called “Top of the Morning”. A cute little restaurant situated on a corner fork as the road splits towards Deerfield and Utica.

The menu offered endless possibilities of eggs, pancakes, meats, then continued into another couple of pages rich in every possible option for lunch.

We both had omelets

Yes, it was as big as it looked: EggBeater Vegetable Omelet with greens, mixed peppers, tomatoes and topped with feta cheese.

We have plans to go for another breakfast ride this weekend. I’m hoping my hip feels good and I can double the miles on the run and double the miles on the bike. We’ll see.

Cookies!

On page 212 of our book A Taste of Utica, there are two delicious cookie recipes. The first, Italian Meatball Cookies, I posted back in August and you can see those HERE.

The second one isn’t chocolate but GREEN for Pistachio Cookie!

Makes 10 dozen

1 cup butter or shortening
1 cup milk
4 eggs
1 box instant pistachio pudding
2 cups sugar
5 tsp baking powder
1 tsp vanilla
2 tsp almond extract
10 drops green food color
7 cups flour or 5 cups flour and 2 cups Rolled oats
1/2 cup chopped walnuts
1 cup raisins (optional)

Preheat oven to 350F. Beat butter/shortening with the sugar until creamy. Add eggs, vanilla, almond, milk, pudding, food coloring. Add flour and baking powder and mix well. Stir in the walnuts.

The recipe says shape into balls but because I used the oats and reduced the flour, they were more of a drop cookie texture. So I dropped the cookies by 1 1/2 tsp. onto parchment lined baking sheets. Bake for 12 – 15 minutes. Allow to cool and frost with confection sugar and water if you like. I didn’t frost them because they were good with out the added sugar.