Disclosure – While I was sent free samples of Labriola Pretzel Rolls, my thoughts and opinions on them are my own.
The.Boy has been getting ready to train for a marathon. He’s not actually training, mind you, just…preparing to train.
(Don’t worry, I don’t really understand it either.)
What that means for my daily life is that every other morning, his alarm goes off at 6:30AM, which is an hour earlier than normal. (Note – I have been awake for a half hour already.) He then proceeds to lay in bed for at least ten minutes until I get agitated by the fact that he hasn’t gotten up yet and that, if he doesn’t get up, I will surely get blamed for not waking up him. And then I yell at him. To get up. Sometimes…he listens.
So then at some point, he gets up, eats a banana…and gets back into bed. And then when I yell at him to get up again he tells me that this is “his process”.
He has been doing this for a week now. And he already has a process. Really.
Anyway, in the event that he does eventually get up and start to get ready, he then proceeds to try to talk to me throughout all of his pre-run stretching.
And, well. That is a big no no. That is my blog-writing “me” time, you see. And it gets interrupted for no one. Not even boyfriends who think it is imperative to ask me about whether we should get some odd or end for our apartment at that precise moment in time. (Doesn’t he know anything?)
After we go through all that with our relationship hopefully still intact…he goes for a 3 mile run. Hallelujah.
And to think…I didn’t even get to the carb loading yet.
Remember earlier this week when I told you that he had two veggie burgers, complete with two pretzel rolls for dinner? Well, what I didn’t mention is that he also had four mini snickers bars, a few cookies that his mom had made at Easter…and a hefty slice of this bread pudding.
To be honest, I’m not really sure how we’re going to manage food-wise when he starts actually training since we’re already toeing the line of our food budget now.
There is going to have to be a lot of this bread pudding in our future. Because not only is it delicious in a salted-chocolate-covered bread kind of way…but it is also dense. And super filling. For a normal person, one modest slice is really enough to satisfy any and all sweet cravings you may have been having.
For a twenty-something year old male who is in marathon “spring training”, on the other hand….I make no promises or predictions about serving size. Just, eat as necessary.
One year ago…Baked Macaroni with Tomato Sauce and Goat Cheese
Two years ago…Pasta with Cauliflower, Walnuts and Feta
Three years ago…Chicken Tikka Masala
Four years ago…Black Bean Swiss Burgers with BBQ Onions
Chocolate-Covered Pretzel Bread Pudding
Makes one 10-inch “cake”, adapted from Labriola Bakery Cafe
- 1 dozen pretzel rolls
- 2 cups heavy cream
- 3 eggs, lightly beaten
- 1/2 cup sugar
- 1 tsp vanilla extract
- pinch of salt
- 1 1/2 cups mini chocolate chips
- Heat the oven to 350. Cut the pretzel bread into 1 inch pieces and let sit out overnight to get stale. You can also lightly toast them in the oven for 5-7 minutes.
- Heat the cream and sugar over medium heat until the sugar dissolves. Whisk 1/4 cup of the cream mixture into the eggs, whisking constantly. Whisk in another 1/4 cup. Pour the remaining cream into the bowl with the eggs, whisking constantly. Stir in the vanilla and salt.
- Let cool for about 10 minutes. Toss the bread with the custard and the chocolate chips. Pour into a 10-inch springform pan and bake, covered with a sheet of parchment paper for 30 minutes. Remove the paper and cook for 10 more minutes.