How does one run a marathon with a broken pelvic girdle?
Not just any marathon, I should specify. But the Walt Disney World Marathon.
A marathon held in the capital of miracles. The place where dreams come true.
One doesn’t. Is what most people would say.
However, when Team In Training asks you to mentor for the event. When you remember just how passionate you are about raising money for the Leukemia and Lymphoma Society (especially when, as a mentor, you realize that you only have to raise five hundred rather than the 3900 dollars you raised for you last marathon). When you think about all of the runners whose lives you can touch by guiding them through this marathon experience.
You start to be swayed. You start to think, hey. I can do this. Even if I have to walk the entire way, which is an option.
Come hell or high water.
I can. Will. Do this.
(Although if Disney could throw a little bit of their magic into allowing me to have a clean MRI next week, that would be much appreciated.)
And so there you have it. Walt Disney World Marathon 2011. Here I come.
And because I felt that I should carb load in preparation for thinking about whether or not I should run the marathon.
I made cookies.
Although I actually made them to bring to lab meeting. Because I’ve learned that if ever you want to convince people that they love you and want you to join their lab in a year. You should bake them cookies.
Don’t get me wrong, carb loading is nice also. But last time I checked, I don’t actually burn any significant amount of calories from thinking about running. Which feels like a bad thing, but is probably for the best considering how much thinking about running I do. I’ve been hypermetabolic before. It’s actually not as fun as it sounds.
Before I get to the recipes, though, there are a few orders of business to take care of.
(a) Enter my giveaway.
(b) The Regional Recipes round-up for ETHIOPIA has been posted! And the new country has been announced! Check it out.
(c) This week, I will be attending BLOGHER and am SO excited. Fortuitously, it is being held in NYC this year so I don’t actually have to go very far at all. Please let me know if you will be there!
Maple Brown Sugar Cookies
Makes 24, adapted from Indulgence Cookies
1/2 cup plus 1 tbsp unsalted butter, softened
1 cup soft brown sugar
1/3 cup maple syrup
1 egg yolk
2 cups AP flour
1/2 tsp baking soda
1/4 tsp ground cinnamon
1/4 tsp ground cardamom
1. Preheat the oven to 350. Line two cookie sheets with parchment paper.
2. Cream the butter and sugar together until pale and fluffy. Add the maple syrup and egg yolk, beating until just combined. Sift in the flour, baking soda, cinnamon, and cardamom. Stir with a wooden spoon to form a soft dough.
3. Shape the dough into a flat disk, cover with plastic wrap and put in the freezer for 20-30 minutes or in the refrigerator for at least an hour. (The book tells you to put it in the fridge for 20 minutes. And let me tell you, this was nowhere near enough time. Basically just refrigerate until chilled and slightly hard.)
4. Roll out the dough between two pieces of parchment paper until it is 1/4 inch thick. Cut the dough into 2-inch round cookie cutters. Or if your dough is too soft to do any such thing because you are impatient and refuse to wait until it is cold to work with it. (Not that I would know anything about that.) Roll it into balls and then flatten them slightly with your palm. Place on the prepared sheets 1 1/2 inches apart and bake for 8 minutes or until lightly golden. Allow to cool on the sheets for a minute and then transfer to a wire rack to cool completely. Repeat until all the dough is used up.
Peanut Butter Oatmeal Chocolate Chip Cookies
Makes about 2 dozen, adapted from Brown-Eyed Baker
1 cup all purpose flour
1 tsp baking soda
1/4 tsp salt
1 stick unsalted butter at room temperature
1/2 cup crunchy peanut butter
1/2 cup granulated sugar
1/3 cup brown sugar
1/2 tsp vanilla extract
1/2 cup rolled oats
1 cup chocolate chips
1. Preheat oven to 350 and line two baking sheets with parchment paper.
2. Whisk together the flour, baking soda, and salt and set aside.
3. In a separate bowl, cream together the butter, peanut butter, granulated sugar, and brown sugar for about 3 minutes. Mix in the vanilla. Add the egg and beat to combine. Slowly add in the flour mixture and mix until just incorporated.
4. Using a wooden spoon, stir in the oats and chocolate chips.
5. Drop the dough onto the cookie sheets about 2 inches apart. Bake for 10 minutes or until the cookies are lightly golden. Cool completely on the baking sheet and then store in an airtight container.