Sprint 2 the Table

Appetites and Adventures

Sweet Potato and Toasted Marshmallow Cake

By

A.K.A. The best thing I’ve ever put in my mouth.

I only wish I could take credit for this recipe.

While at the FoodBuzz Festival this fall I met Mai @ Butter and a Pinch of Salt.  She recently posted a link to this cake recipe and declared it the best cake she’s ever made.  Knowing she’s an accomplished baker, I had to try this out for myself.

Christmas is the perfect time to make the most fattening cake ever to share with friends and family!

This cake is incredibly moist thanks to the sweet potato.  The texture silky beyond your wildest dreams.  The toasted marshmallow layer is insanely good – especially when you get a little crunchy bit.  And the buttercream… I’ll just say that the bowl I mixed it in was clean before we put it in the dishwasher.

In the interest of full-disclosure, There are a few negatives to this deliciousness.

The Downside:

  • It took forever to make – I think I spent 4 hours on it
  • There are 5 sticks of butter in it
  • The Swiss buttercream icing can be tricky… I had to make it twice.
  • Splitting cakes to make the layers may induce a heart attack
  • It is addicting

 

All of that aside, you should make this cake at least once.  I know I’ll be making it again next year.

Some Notes/Tips:

  • Freeze the cake layers before trying to split it
  • When she says don’t let the water boil while making the icing… trust her
  • Don’t skimp on the pecans
  • Add more ginger pieces in the cake
  • Don’t stay home alone with it if you can’t be trusted around desserts like me

The best desserts of the night posing together: Sweet Potato Pie and Red Velvet Cakes

I have to agree with Mai – this is the best cake I have ever made.  One of my tasters said “it’s the perfect combination of a pie in cake!”  Indeed.

Recipe credit goes to my new idol – Sweetapolita.  Click here to unlock her secrets.

***

This is a once a year cake… but I’m already counting down the days until next year.

What is the most time-consuming food item you’ve ever made?

Was it worth it?

Tuesday is the New Monday

By

 

It’s hard to believe it’s all over!

 

Christmas seems to have flown by.  While I’m always ready for the rush to be over, it’s a little sad too.  I love the lights and anticipation… and the baking. 🙂

 

I have to go out of town unexpectedly this morning, so today’s is a photo recap.  I hope everyone had a very Merry Christmas, Happy Hanukkah, Happy Kwanza, or Merry Un-Affiliated Holiday Weekend!

 

Christmas Eve Breakfast - Toad in a Hole with white truffle salt and greens

 

Bacon Spread = new favorite WF discovery

 

The best cake I've ever made

 

Round 1 of desserts

Mom, we're out of 'nog!

The calm before the storm Christmas Morning

My favorite present

Too much excitement for this tired puppy!

____________________________________________________________________________

The fitness recap is a day late too… but I managed to NOT take a day off this week.  Saturday was a little light, but I still got moving.  That’s sometimes the hardest part this time of year – making the time for yourself to get out to do even a little fitness.  Once I do it I’m so happy I did.  It’s true what they say – you never regret a workout!

Two things to highlight:

  1. I’m still digging Body Rock – it’s a great resource when you only have a few minutes to squeeze in a workout
  2. I went running for the first time in a month – the worst part about not running is how very hard it is to get back out there.  My legs felt like sandbags.  I won’t be taking that much time off again!

Workout Recap (12/19 – 12/26)

  • Monday – P90X Biceps/Back, 100 push-ups
  • Tuesday – This BodyRock, Kickboxing, Legs
  • Wednesday – P90X Triceps/Chest
  • Thursday – This BodyRock (again), 4.5 mile run, 100 push-ups
  • Friday – Kickboxing, Elliptical
  • Saturday – All 3 of these BodyRocks, 100 push-ups
  • Sunday – This BodyRock (again), P90X Shoulders and Arms, Ab Ripper X
  • Monday – TRX suspension class, 100 push-ups

____________________________________________________________________________

Later this week I’m going to share Christmas brunch and the details on that cake… it was insane.  I wish I could take credit for that recipe!

What was the best present you received?

Are you a little relieved the madness is over?  Maybe just a little sad too?

 

Salted Biscoff Hazelnut Cookies

By

You know you need one more cookie recipe.

Salted Biscoff Hazelnut CookiesOk, maybe 2.

I made about 100 cake balls as dessert for last Saturday’s holiday party.  If you recall, about a month ago I created 2 varieties:

For the party, I made both again.  Variety IS the spice of life.

Upon polling the crowd, I confirmed my theory that the one you like best depends on whether you prefer dark or white chocolate.  I like dark.

Since it was my first catering job, I was extra-paranoid about running out of food… so I baked cookies too!

I thought Chocolate Sea Salt Cookies were the best thing ever… but Salted Biscoff Hazelnut Cookies may have ousted it.  *Gasp*

These are a shortbread cookie – thick and buttery.  I love the texture of shortbread (hence these rosemary-lemon and olive-basil cookies), yet I rarely make them without a savory component.

I’m so glad I tried it – the hazelnut with the brown sugar-y Biscoff spread was like buttah in my mouth (in a good way… I realize a mouth full of better isn’t for everyone Paula Deen).

Cookie #2 was my mom’s favorite: Coconut Macaroon Cookies.

With just 4 ingredients, these are the easiest things you’ll ever make.

If you love coconut, make these ASAP.  Recipe found here at Pearl and Pine (Sarah’s photography rocks, btw).

Salted Biscoff Hazelnut Cookies

by Laura Hall

Prep Time: 20 mins

Cook Time: 18-20 mins

Keywords: bake dessert biscoff hazelnuts cookie

Ingredients (24 cookies)

  • 2 C flour
  • 1/8 tsp baking powder
  • 1/4 tsp salt
  • 3/4 C salted butter, room temp
  • 1/3 C sugar
  • 1/3 C firmly-packed brown sugar
  • 1 tsp vanilla extract
  • 1 egg
  • 1/2 C Biscoff spread
  • 1/3 cup hazelnuts, chopped
  • Fleur de sal (for topping)

Instructions

Sift together flour, baking powder, and salt in small bowl.

Cream together butter and sugars with mixer until well-blended and whipped. Add vanilla extract and egg, mixing to combine. Combine Biscoff spread with into egg mixture, again mixing until well incorporated.

Gradually add the flour mixture, mixing until just combined – careful not to over-mix. Fold in hazelnut bits.

Roll dough into a log about 3 in thick. Place the log on the edge of wax or parchment and roll it up in paper. Chill at least 2 hours in fridge until firm enough to slice. (You can also freeze until you need them.)

Preheat your oven to 300 degrees. Line cookie sheet with parchment paper. Slice log into 1/4 inch thick rounds and place them on the prepared baking trays (leave room for them to spread just a bit). Lightly sprinkle fleur de sal salt onto each round.

Bake 18-20 mins. Cookies are done with they turn a light golden-brown color. Allow cookies to cool completely before moving.

Note: You can sub any nut butter for the Biscoff (but if you haven’t tried Biscoff spread yet you are missing out!).

Powered by Recipage

***

 Happy Holidays, Everyone!  

I hope you all have a fun, happy weekend full of deliciousness.

Will Work for Cookies

By

Just call me Cookie.  Monster.

 

 

 

Participating in the 1st Annual Great Food Blogger Cookie Swap, hosted by Lindsay of Love & Olive Oil and Julie of The Little Kitchen turned out to be a genius move.

I received 3 dozen of some of the most delicious cookies of the season.  All I had to do in return was mail out 3 dozen of my own.

 

The cookie recipe I used was based on my favorite Chocolate Sea salt Cookies.  More on that later.  

Here are the goods I received:

1. Neiman Marcus Cookies

 

 

Have you guys ever heard the urban legend about the women who was charged $250 by Neiman Marcus for their cookie recipe?  The story goes the she sought revenge by widely distributing the recipe.

Thank god she did, because the result was my receiving 12 of them from Erin @ Adventures in Pigging Out.  They almost didn’t get photographed before my friend and I massacred the bag.

 

 

2. Rosemary Shortbread

 

 

These herb-y rounds were made for me by Elizabeth @ Big Body, based on a recipe by Heidi Swanson of 101 Cookbooks fame.  These also included candied walnuts on top that not only looked gorgeous, but they also tasted like… errr… candy. 🙂

I was especially excited to try these because I make my own rosemary-lemon cookies, recipe here.  You can bet I’ll add nuts as a topping in the next version!

 

 

3. Ginger Cookies

 

 

Heidi’s recipes were popular this year!  The second 101 Cookbooks recipe dozen I received was her Ginger Cookies made by Val @ Tofu Surprise.  These are a chewier cookie due to the molasses in the recipe and not too sweet.  Per Val’s suggestion in her note, these were perfect with tea (as well as a holiday-spiced beer).

______________________________________________________________________________________

Now for my contribution.  I took my original Chocolate Sea Salt Cookie recipe and tweaked it, using cashews rather than almonds and subbing toffee for some of the chocolate chips.  I was amazed by how different the end result was.

 

 

The textures were totally different.  The original is a softer, more fudge-like cookie.  This version produced a chewier version – almost reminiscent of a brownie!  I think the toffee was responsible for the chewiness and the cashews for the fact that they spread more.

 

 

I wish I’d had more time to experiment further, but these had to SHIP.  If you like a chewy cookie, you will enjoy this version.  I prefer a cake-y cookie, so if I’m being honest… I like the originals better.

Either way, their sweet + salty combination is unbeatable in my book.  Who doesn’t love salt with their cashews?!

_____________________________________________________________________________________

Before I give the recipe… let’s talk about how I worked off the bajillion cookies I have been eating last week.  First up I tried something new – Body Rock!  I had been ignoring all the “hype” but now I’m hooked.  In about 10 mins my butt was kicked.

Speaking of kicking, I have re-kindled my love for kickboxing.  I couldn’t get enough this week.  Good thing since I’ve been stead-fast in my commitment to not running.

 

Workout Recap (12/5 – 12/11)

_____________________________________________________________________________________

 

Chocolate-Toffee Sea Salt Cookies

  • 1.5 C semi-sweet or dark chocolate chips/chopped bits, divided
  • 1/4 C unsalted butter
  • 3/4 C brown sugar
  • 2 eggs
  • 1 ½ tsp vanilla extract
  • 1/2 C flour
  • ¼ tsp baking powder
  • 1 C crushed cashews
  • 1/2 C toffee pieces
  • Fleur de sel


Place 1 C of chocolate chunks in a large bowl and melt in microwave (or over a double boiler if you’re fancy like that).  Stir in butter.

Whisk together eggs and vanilla extract.  Add brown sugar (take care to ensure there are no clumps), egg and vanilla mixture to the chocolate mixture.  Stir until well-combined.

Sift together flour and baking powder.  Add flour to the chocolate mixture, stirring just until smooth.

Fold in remaining 1 C of chocolate and almonds.  Refrigerate at least 2 hours or overnight.  Or place in freezer for 30 mins if you’re impatient like me.

Preheat oven to 350 degrees.  With a spoon, scoop a heaping tablespoon of the dough on to a parchment-lined baking sheet.  If desired, gently flatten with the palm of your hand (I like mine better in “globs”).  Sprinkle with fleur de sel, patting lightly.

Bake for ~12-13 mins.  Allow to cool as best you can before devouring with an icy glass of milk.

***

This week is sure to involve a LOT more cookies cooking – I’m catering a party for 40 this weekend!

What is your “go to” cookie?

Have you tried Body Rock?  What’s your favorite one?

 

Going Underground Like a Costa Rican

By

The only thing that would have made this dinner better is if it had actually been in Costa Rica.

Last week I attended my 3rd Push Start Kitchen dinner.  In case you missed my previous write-ups, Push Start Kitchen is an Underground Supper run by Atlanta native Zach Meloy and his wife, Christina.  This supper club is their way to generate buzz in hopes of pushing a restaurant start here in Atlanta.

I’m pretty sure Zach is going to quit letting me come after a while, but I now have a nickname… that must be worth something.

Why I Keep Coming Back: 

  • Flavors: they are thoughtful and unique – the combinations are not seen anywhere else in Atlanta
  • Freshness: All of the ingredients are purchased locally the week of the dinner
  • Environment:  dinner is laid back – no need to get glammed up or make a production over it
  • New friends: I love the opportunity to share a meal with 10 people I don’t know

Preachin’ and Pourin’

As Zach so eloquently put it:

You shouldn’t have to deal with assholes to have a really good meal.

Zach and his wife just returned from a trip to Chris’ hometown of Alajuela, Costa Rica.  This particular feast was inspired by their travels.

As usual, we began with an amuse.  This time it was a cream cheese spread topped with pepper jelly and black sea salt.  Sweet and spicy is my favorite flavor combo, so I was thrilled with this dip.  The slight crunch from the salt flakes on top was a nice touch as well.

This was served along with a cocktail worthy of the chilly evening – hot cider with rum, ginger liquor, and a lemon wedge.

I’ll be making this one at home!

The appetizer was good, but I was particularly fascinated by the dish it was served in.

Zack brought these mini tins back from his recent trip to Costa Rica.

Caution: don’t open your lid until it’s time.  Otherwise, you run the risk of a ninja chop to your exposed, defenseless neck.

The tins held a sort of deconstructed salad he called “Ensalada de Palmito.”  The salad consisted of hearts of palm, charred onion, cucumber, shaved manchego, puffed rice with Indian spices, and a lemon mayonnaise.

Mayonnaise isn’t my favorite, but overall the textures were fun together.  I particularly enjoyed the charred onions; they were slightly pureed and went really well with the manchego.

All day long I looked forward to the main dish.  Zach (@PushStartCook) spend the afternoon taunting his Twitter followers with messages like:

Beef cheek “olla de carne” has already been going for an hour and boy, does the house smell good. Can’t wait to share.

The dish was titled “Ollo de Carne.”  It was a slow-cooked beef cheek, heirloom carrots, chayote squash, green plantain, blue potato, and cilantro emulsion.

Once everyone had received a plate (ladies first – a very nice touch), Zach circled the table to pour Caldo de res (beef broth) over the veggies in each person’s bowl.

Again, the flavor combination was spot-on.  That beef cheek was so tender you didn’t even need a knife.  The cilantro emulsion swirled up in the broth; the herb-y flavor was just what was needed to bring the dish together.  Can you believe how BLUE that potato was?

As delicious as everything was, dessert stole the show.  Tres Leches.  In case you aren’t familiar with this dish it a Latin dessert consisting of a sponge cake soaked in 3 milks – evaporated, condensed, and heavy cream (yeah… it’s a health food).  It is often served with rum poured over the top.

Zach served a shot of rum on the side, giving us the option to pour it over or shoot sip it.  Also on the dish were black tapioca balls in a coffee syrup.

This was literally the best Tres Leches I have ever had.  I’m picky about dessert and I don’t give credit where it isn’t due.  This was even better than the one from Tierra cited in Creative Loafing’s 100 Dishes to Eat in Atlanta Before You Die.  (Note: sadly, Tierra has since closed.)

In talking to Zach about this dish, he casually mentioned it was the first time he’s ever made Tres Leches.  I’m thinking he must have been a pastry chef in his last life.

We finished the meal with the traditional almond-coated candy and cordial moonshine.

In case you missed my other Push Start Write-Ups:

***

Betcha can’t guess where I was again last night… yep, another dinner.

Is there a restaurant you go to so much they know you when you walk in?

If you could quit you and do anything – money no object – what would you do?  I’d own a restaurant!

High 5 for Friday

By

Hold on to the ones who really care
In the end they’ll be the only ones there
When you get old and start losing your hair
Can you tell me who will still care?
Can you tell me who will still care?

 

Can you guess the song?  Maybe the super-complex chorus will help…

 

Mmm bop, ba duba dop
Ba du bop, ba duba dop
Ba du bop, ba duba dop
Ba du

 

If you said Hanson’s Mmm Bop, you are correct!  The prize?  Hanson Beer.

 

 

That’s right.  According to Eater and other sources, the cute little teenage boys are reportedly going to be releasing their very own IPA beer – cleverly named Mmmm Hop – to be released in 2012.  Can this be for real?

______________________________________________________________________________________

This is just one of the many items I’ve been meaning to share on the blog this week.  Thanksgiving threw me off so today is a “catch up” day.

 

#1

I’ve been meaning to give a shout out to Sarah @ The Smart Kitchen.  This rockstar lady received an job offer she couldn’t refuse… but it had her moving half way across the country on short notice.  What is a foodie to do with the stockpiles of goodies in her pantry?

Share!

 

 

I was one of the lucky recipients of Sarah’s Random Snacks of Kindness (pictured above).  Those arbol chilis in my Pumpkin Tempeh Chili?  Those are thanks to Sarah.

She also included my favorite – Biscoff Spread!  In sample sizes, which make my travelin’ heart happy.  The Hatch Chili Salsa also made me smile.  Spicy food is my BFF.  there was a lot more to it, but those are the items that I’ve consumed first.  Thanks for moving, Sarah!

 

#2

My best friend’s baby is the cutest thing in the world.  I’m not just saying that… truth be told I’m not a huge baby person (insert horrified gasps here).

 

Jackson is an exception.  He also has good taste – we shared a Whiskey Sour and edamame (I’m KIDDING… he can’t chew yet) at Top Flr, one of my “go-to” restaurants in Atlanta.

 

 

#3

The Warhol exhibit at Atlanta’s High Museum was great (albeit small).

 

 

They are running a show called “Picasso to Warhol” right now, so he had to share billing with several artists.  I’d love to go see a full exhibit one day!

 

#4

You all seems rpetty amazing by the bacon weave on the mac ‘n cheese at my “Bargiving“… I can’t believe I didn’t share bacon dish #2.

 

 

Pig Candy.  (Some call it candied bacon… I think pig candy is more fun.)  You coat bacon with brown sugar (and perhaps a sprinkle of cayenne) and cook it on a baking sheet in the oven until crisp.  It’s pretty amazing stuff.

Now that I’m back on the healthy-eating train, we won’t mention how much I appreciated it or how well it pairs with a crisp ale.

 

#5

Last Sunday I was lucky enough to see Kristian Bush (of Sugarland fame) play at my favorite local venue, Eddie’s Attic.

 

 

Long ago he had a band called Billy Pilgrim – this show brought back the days of seeing him (or Jennifer) play teeny venues with my elbows on the stage.  Ah, memories.  

This night he played “in the round” with his brother, Brandon (on the right), and singer/songwriter/storyteller Ellis Paul (on the left).  Perfect end to the weekend.

Does that mean that he didn’t attend Jennifer Nettles’ secret wedding last weekend?!

***

You can thank me later for Mmm Bop being stuck in your head all day. 😉

Will you try the Hanson beer?

Did you ever follow a band/musician before they made it “big?”

 

Pumpkin Rum Bread Pudding

By

One Thanksgiving meal isn’t enough.

It only comes once a year – why limit yourself to just one wonderful meal on that day?  Especially if you’ve just run 13.1 miles.

Friendsgiving part 2 occurred at one of may favorite local haunts – Diesel.  It’s more of a bar, but does serve up some tasty food.  Except on Thanksgiving.  This holiday they were serving drinks and the feast was a potluck.  BYOF.

Potluck Thanksgiving in a bar = BEST idea ever.

We had 21 feet of food (yes, measurements were taken).  3 turkeys (the spicy dry rub was wonderful), a duck, soups, stuffings, collards, mac ‘n cheeses, desserts… if you could imagine it, someone had brought it to share.

Those Tostidos didn’t get opened

Incredibly, most of the food was homemade and quite good.  Better than average, in fact.  I went back for seconds thirds.

The most fun to look at dish of the night:

Mac ‘n Cheese with a Bacon weave

Despite being totally stuffed, dessert remained my weak spot.

Let’s pretend I didn’t sample all of this

My contribution was pretty tasty, if I do say so myself.  In fact, I made it twice over Thanksgiving.  Both times to an enthusiastic reception.

As soon as I laid eyes on chocolate chip Panettone I knew it was going into bread pudding.  Pumpkin bread is better with chocolate chips… why not pumpkin in chocolate chip Panettone pudding?  In the bar-potluck spirit, I added some booze – dark rum was made for sweets, IMHO.

Pre-bake photo opp

Half-baked

The pumpkin made this pudding especially creamy and the dark rum brought out the sweetness of the Panettone.  Because it is a sweet bread, you don’t have to add a ton of sugar to this recipe – just 1/2 a cup in total.

I’ll even go out on a limb and say this is one of the best dishes I’ve ever made.  I don’t say that about just anything!

My dish on display at Bargiving:

It’s all I can do not to make it again right now…

Pumpkin Rum Bread Pudding

Pumpkin Rum Bread Pudding

by Laura Hall

Prep Time: 20 mins

Cook Time: 45 mins

Keywords: bake dessert Panettone pumpkin rum Christmas Thanksgiving fall winter

Ingredients (16 servings)

  • 1 chocolate chip Panettone, cut to ~2 in cubes (~7 cups)
  • 1 C heavy whipping cream
  • 1/2 C milk
  • 1/2 stick salted butter (melted)
  • 3 eggs
  • 1 1/4 C pumpkin puree
  • 3 T dark rum
  • 1 tsp vanilla
  • 1/4 C brown sugar
  • 1/4 C sugar
  • 1 tsp cinnamon
  • 1/4 C chocolate chips (optional)

Instructions

Preheat oven to 350 degrees. Place cubed bread in 9 x 12 pyrex.

In large bowl, whisk together wet ingredients. Add sugars and cinnamon and stir until combined. Pour evenly over bread and toss to ensure cubes are all covered.

Place in oven and bake for 40-50 mins, until pudding is set and top is beginning to brown. Allow to cool ~10 mins before serving.

Notes: You can use other types of breads, though you will want to increase the amount sugar (Panettone is a sweet bread). If you don’t like rum, you can cut back or omit it entirely.

Powered by Recipage

***

Coming back to work this week was a terrible shock after 4 days off!

Are you still eating leftovers?

What is your favorite variety of bread pudding?

Grateful Thanksgiving

By

Grateful as in Grateful Dead.

 

I had a post-race “Friendsgiving” at one of my favorite local restaurants – Rosebud.  How is that related to the Dead?  Rosebud is named for one of Jerry Garcia’s guitars, the one he played in his last show in July of 1995.

A celebratory glass of sparkling with our (now empty) app plates

 

Ron Eyester, the chef and owner, put together one incredible (and HUGE) Thanksgiving feast.

We began with an appetizer consisting of Pimento Cheese, Trail Mix, Smoked Trout Pate, Housemade Pickled Vegetables, and crackers dusted with something spicy (cayenne?).  The Pimento Cheese was our favorite, with the trail mix in a close second (I love those wasabi things).  The Trout Pate was the only miss of the meal.

 

Next up was the main event.  The way the special menus worked you could choose Sage, Apple & Honey Roasted Turkey or Housemade Berkshire Ham with Mexican Coke Glaze.  Then you chose 3 sides from a list of 12.  There were 3 of us at lunch, which meant we could try all but 3 sides.  And so we did.

I chose the turkey with Brioche & Herb Stuffing (yes it was as good as it sounds), Cider & Maple Braised Brussels, and Red Wine & Balsamic Braised Mushrooms.  It was all wonderful.  The stuffing bordered on being bread pudding – a good thing in my book!  Turkey has never been my cup o’ tea, but Ron’s turkey was nearing perfection.  Not the least bit dried out and perfectly flavored.  I loved the sage!

 

Carla’s also chose the turkey and brussels, but ordered the Buttermilk Whipped Potatoes and Baby Carrots with Fennel, Citrus, and Cardamom.  The carrots were one of my favorite sides; they were left fairly crisp and the hints of fennel and citrus made for a fun flavor.

 

Corinne chose the ham.  It was good, but I’m glad I didn’t get it.  A little too sweet as a main for my taste, but if you like honey-baked ham you would love it.  Her sides included the Whipped Sweet Potatoes with Ginger & Sweet Chili, Green Beans with Fresh Garlic and Sea Salt, and Mexican Coke Braised Local Greens with Smoked Ham Bone.  I don’t even know how to choose a favorite.  Maybe the beans?!  I really appreciated how they kitchen left the veggies with some bite rather than cooking them to the point of soggy (all too often the case).

 

Since all of this clearly wasn’t enough food, Ron sent us a plate of the 3 sides we didn’t order (he really is the nicest angry chef in ATL).  Our last 3 tastes:  Mac n’ Cheese, Duck Fat & Thyme Fingerling Potatoes, and Truffled Cream Corn.  The mac and cheese was done with Tillamook Cheddar and couldn’t have been more delicious.  We all agreed the corn was also pretty amazing – and none of us are big on creamed corn!

 

Everyone had a favorite potato – I don’t know if he did it on purpose, but Ron offered the 3 major potato “types” so there was something for everyone.  I was all about the whipped sweet potatoes.

 

My favorite course is always last – dessert!  Chocolate Tart, Bread Pudding with Dried Cherries, Salted Browned Butter Cookies, and Apple Cake with Cardamom Cream.  I love chocolate… but those cookies are my favorite.  I’m convinced he puts crack in them.

 

A “Friendsgiving” lunch at Rosebud was the perfect race recovery meal.  But I had to get home to make the treat you saw in Friday’s post to bring to a Thanksgiving potluck dinner (big revel tomorrow… suspense, I know).  Because one gluttonous holiday meal is never enough. 😉

______________________________________________________________________________________

Speaking of gluttony… it’s Monday recap time.

Last week brought 2 big accomplishments – the Thanksgiving Half Marathon and I did my 100 push-ups EVERY DAY.  That’s 700 push-ups last week!!!  3 accomplishments if you count the fact that I took TWO rest days.

Looking ahead, I’m ready cut back on the running for a while.  My focus will be more on weights and kickboxing – just in time for the arrival of more winter-like weather (I can’t stand to run in the cold).

 

Workout Recap (11/21-11/27)

  • Monday – 30 mins stationary bike intervals, Biceps/Back, 100 push-ups
  • Tuesday – 2 mile run, 2 mile walk, 100 push-ups 
  • Wednesday – Tris/Chest, Ab Ripper X, 100 push-ups
  • Thursday – Half Marathon, 100 push-ups 
  • Friday – 100 push-ups
  • Saturday – 2 mile walk, 100 push-ups
  • Sunday – Kickboxing, 100 push-ups

***

 I promise some healthier foods are coming… after tomorrow dessert post!

Have you ever eaten your Thanksgiving meal at a restaurant?

Do your workouts change in the winter months?

 

Follow Me!

instagram_b facebook_b twitter_bpinterest_b
rss_a email_ayoutube_b googlep_b

Popular Posts

Home | About Me | Privacy Policy | Fitness | Recipes | Training & Nutrition

Affiliate Links: This site is monetized through the use of affiliate links. This means that if you were to make a purchase through one of these links, Sprint 2 the Table would receive a small percentage of the sale price. Thanks for your support!