Respect the Run: Going the distance.. again
Posted: 2012/10/24 Filed under: Running | Tags: crazy things runners do, Half marathon, Indianapolis Monumental Half Marathon, Running Leave a commentI had to look at the blog to see when I last wrote about running, How sad is that? Maybe it’s a good thing I reached the point where I just do it and don’t really tell anybody about it. That hasn’t been on purpose, I only just noticed it now. So let’s see what’s up with the running. I ran my most recent Half over Labor Day weekend, then I chose to do something different. I wasn’t injured or lazy so within a week Sweet Thang and I were back out running.
We had to change our schedule and our routes a little because MiniMe and The Destroyer began running on the local cross-country team. Yes, they really do start them at age 6. We have had mixed results with the experiment but overall they both like running and both run faster than I can. MiniMe even beat her brother by less than a second when she pulled an 8:53 mile in the Liger Mile. It was the first time my baby left it all out on the course and I was so proud of her. The kids in cross-country has added another layer of chaos to our lives but it has also resulted in Sweet Thang and I accidentally discovering the BEST hill route. Start at Founders park and if you head right around the circle there are two hill to climb, head out onto 106th and depending how far you go East you can grab 2-4 more. We do out and back so we repeat the same hills back, you get one more into Founders Park.
The funny thing about accidentally discovering this hill route comes from one of the multitude of great running things that have happened since Labor Day weekend. The weather cooled off and we are both getting faster. There are runs where I’d venture to say I have more left at the end than Sweet Thang. We are just enough competitive with each other. Of course if left to her own pace she could still smoke me in a half, but I bet I’d last a lot longer than those Early Spring training runs for the Y where I couldn’t do it past 2 miles or so. I’ve been getting up early to run on Saturday morning for so long my body wakes up no later than 7:22. This can be annoying when I go to bed at 3am at the Chateau and I don’t have plans to run that early on my girls weekend. But it’s also just another sign in a long line of signs from the fall that I AM a runner. I am a runner. I AM A REAL RUNNER!!!!! Squeeee! I sure never saw it coming two years ago when I picked up the habit. Which brings me to weird things runners do, like getting excited about running on new road before cars can drive on it. Or driving along, seeing a hill and thinking…”Man I’d love to run up that effer”. Or calling your running buddy and saying crazy shit like ” You know, if we loop back and forth along abc street we can pick up BOTH the overpass hill and the long one in the other direction, waddya think?” Which is why it was funny when within 24 hours she picked the hill route mentioned above, we have been running it a lot lately. It may be my favorite out and back route.
I’ve also developed a preference for route types. Out and back are great for when I need to force myself to get ALL the mileage in. But sometimes for the longer miles I want scenery so we make bigger loops through neighborhoods we haven’t explored yet. As Sweet Thang and I put in our mileage for our next race, Indianapolis Monumental (Half) Marathon in two weeks, our furthest distance from home mileage has climbed. For instance, I now think nothing of seeing friends driving while I am out running. If they aren’t distance runners they always go ” Wow, you were all the way over there?” To me it’s just part of X mile route. About a month ago on our 10 miler Sweet Thang and I calculated we could get a great 10 miler in if we ran to the Starbucks and back. I countered with, we would have to stop at Target and shop as well, but as luck would have it neither of us run with purses so we had to make do with running our planned 10 mile route instead.
My public running declarations have waned, maybe less so on my private Facebook, but my running hasn’t. In two short weeks I will cross another 13.1 finish line and someone will place my 5th Half Marathon medal around my neck. I will stumble over to the nearest patch of grass and begin the battle between stretching vs am I going to puke. Sweet Thang and I will be praising and cursing our individual performances. Then we will no doubt have the crazy runners delusional moment where we talk about, ” I know we said no more halfs this year but Santa hustle is just 4 weeks away…..” Hopefully one of us will remember our pact and enforce the winter of cross, strength, and speed training. How do I know I’m going the distance with running in general…It’s because I also know Sweet Thang and I will seek one hill day a week. Ask me how that is going when there is 4 inches of snow and ice on the ground and I’m running in 10 degree weather in the dark…… Then remind me how I went on and on about preferring cold weather running to the 105 BS we had last summer.
How’s running going for you? Fall is a great time to pick up outdoor running if you’re considering it. Have a great day Lovies, I’m off to buy flower bulbs and get them int he ground in the next 36 hours while it is still 77 degrees in Indiana.
Strawberry Double Chocolate Fudge Recipe
Posted: 2012/10/22 Filed under: Cooking | Tags: food, how to make pretty fudge, milk chocolate chips, Strawberry Chocolate Fudge 1 Comment
So several weeks ago I made two batches of Strawberry Chocolate fudge. I started out last Christmas making this for my boss and the recipe has evolved. The first batch I made (try #3 and not pictured) was a different ratio and turned out really ugly ( not shiny) but tasted fine. This batch turned out pretty and tasted really good. Upon first inspection I declared it the best fudge I’ve ever made. I’ve eaten far more pieces now than I am going to admit and I think it could use further tweaks before being “perfect”. I think it could still be a tad firmer. I’d like to try adding in another bag of the dark chocolate chips. I still think it needs more strawberry flavor. I tried to solve this problem in a few ways as I tweak the recipe. At first I used the dried strawberries but they made parts of the fudge kinda crunchy, it was no bueno on the mouth feel. I still think the dried berries have more flavor though. In the cherry fudge I use cherry icing and it is perfect. The closest thing I have found to strawberry icing is the new mix your own flavor stuff. I am considering buying just the flavor packet and using it next time. I am terribly critical of my cooking. I promise it’s good fudge 🙂
All the ingredients are above. This time I used:
1 can Dark Chocolate frosting
I can Milk Chocolate Frosting
1 big (23 oz) bag milk chocolate chips
1 bag 13oz Ghiradelli Dark Chocolate chips 60% cocoa
1.5 Tbs Strawberry extract
.5 Tbs Vanilla Extract
1 14 oz can Sweetened condensed milk
2.5-3 bags dried (chewy) strawberries ( I want to say these are 2-3 ounces each and have about 3/4 cup of fruit in them)
How to Make:
So in order to experiment further with getting the berry flavor in I dumped all the dried berries into a big non stick skillet and added in just enough water to get them a little wet. I simmered this mix until almost all of the water evaporated. I was attempting to soften up the fruit a little further and perhaps release some of the flavor into liquid form. I have to be very careful here because too much water will screw with the consistency and look of your fudge. raise your hand if you’ve ever had a water + chocolate cooking disaster. It’s no bueno. Also be careful not to cook the berries to hot or too quickly for several reasons. 1. You are not trying to boil them, if they get too soft and mushy it isn’t good 2. If you get your pan too hot it can scorch your chips and make your fudge ugly, it has to cool before you add the chocolate chips in. If you forget this cool down step, like I did, there will be many minutes of fretting that you’ve ruined the look of the whole batch. IF YOU GET ANY OF THE CHOCOLATE IN THE RECIPE TOO HOT IT WILL TURN INTO A LUMPY, UGLY , but still good tasting, MESS!!!! The key to making this fudge “well”, it all comes from a bag or can for God’s sake but it can still be effed up, is to watch the heat, stir often and work with it as little as possible.
Ok, now that I am off that soap box, you should have a nice warm but not hot pan of soft but not gooshy, syrupy but not too wet dried strawberries. If reading all this nonsense about strawberry prep has you tired never fear. If you were smart enough to read the recipe before starting you can say. “ Lola, that’s cray” ,and dump the 2.5-3 bags of berries into the pan, turn it on low and try to break up any clumps with a wooden spoon or spatula.
Dump the chocolate chips bags in and let them melt slowly while stirring so none of it gets burned on the bottom.
Dump in the two can of frosting and stir them in you want the concoction smooth and easy to mix around.
Add in the strawberry and vanilla extracts and stir in the can of sweetened condensed milk.
The addition of the milk is what gives the fudge the slightly creamier texture and the nice pretty shine. Sometimes I add in the milk before I put in the frosting, but you don’t want to do it too early or you can lose the benefits of the texture and shine by cooking it too much or too hot.
At this point I turn off the pan and begin to use a pampered chef scoop to dole it out into cupcake liners. If if started to get too cool I turned the heat on low and gently stirred for a few minutes until I got the creamy texture I needed for scooping. Freeze fudge for a few hours and then bag up as you like. Works best kept in freezer or fridge until just before serving. Obviously thaw a bit if frozen before eating for best flavor, I can never seem to wait that long.
This batch easily makes 100+ mini muffin size baking cups worth of fudge.
A note on presentation options. This time I ran out of leftover mini cups, it was just a batch for teachers and friends so no elaborate matching liner and bag color scheme needed, I used normal sized cupcake liners. In the past I have also dumped it in a pan and cut it later on a cutting board with a knife while it is still frozen. All methods suck at some level, I’m pretty sure I said that in the cherry recipe. So pick your poison.
ENJOY!





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