Monthly Archives: January 2011

New book

Who knew blackberries were good this time of year?

Delicious breakfast and leftovers, leftovers, leftovers for lunch and dinner! More importantly, while I was eating my lunch at work, this showed up in my mailbox…

I was just talking to my dear Kathleen this morning about how it’d be nice to start creating instead of just cooking. I want to make some of the things that other people blog about, except I want to think of them first! I started reading and I really think this could help me do that. So thank you Uncle Steve! It is too bad that the first copy was apparently stolen from my lobby over Christmas or I could be further along. Thanks for the holiday spirit Boston! This is sort of like How to cook without a book except I still end up using that one for recipes. The idea of Michael Ruhlman’s book is to give beginner cooks, or people who have been cooking religiously with recipes for years, basic “ratios” for how to make bread dough, pound cake, mayonnaise, etc. Once you learn some simple 3:2:2 rules you can start to adapt the basics to your tastes. Mostly very well-reviewed, some people marked as “novice” or “common sense” reading and all I can say to these nay sayers is “where did you go to culinary school?”.

I will post as I attempt. It’s possible that I could try more things than usual this week since it looks like we have another monster 12 inches coming…What will we do? The snow farms are full!



Though quite scrumptious, this morning’s banana bread barely fueled my 5.6 miles! It was a great run, this weather is perfect and the sidewalks are clearing up. Maybe I will make it through next weekend’s 10k after all. It is extremely disheartening to think about being ready for a marathon just 2 short months ago and after 2 rounds of illness, scraping my way through 5.6 miles. Fortunately, I feel like the knowledge that I’ve done these long races in the past helps me remember that I can get back to that. I can do this. Also, there’s nothing like a group of friends running with you to make a scary run a little easier. It’s really wonderful to see my husband and good friends running and think that it’s something that they might do with me forever! Consistent racing has meant consistent training and for a couple years, it was a really lonely road. It’s a very isolating form of exercise if you can’t commit to a running club so it’s really great to have this newfound posse.

After this great run and a second trip to the grocery store with Jon to supplement our first, disappointing trip to the OTHER grocery store, we got Subway! It just smelled so good. However, dehydration from extreme salt consumption is setting in and making me feel terrible. I think I can get a couple liters of water down before dinner, #8, sausage and spinach pastry squares and tomato arugula salad.

Puff pastry makes everything delicious. Yum

Why is fresh basil so hard to find?

Another compromised dinner last night. What was supposed to be a delicious pasta with ricotta cheese, grape tomatoes and BASIL turned into decent pasta with ricotta cheese, grape tomatoes, and oregano.

Basil was suspiciously missing from the regular and organic sections at the grocery store…Oregano’s leaves aren’t big and beautiful. They don’t smell like summer. And they certainly have a weird texture. Just adding the parsley cooked with onions might have been a better shot. Either way, this is why I’m starting to make things for 2 servings instead of 4.

Yesterday’s banana bread was a different story! Added a good amount of oat bran in place of about half a cup of flour, added 30 grams less sugar, more nuts, delicious!

The ingredients.


Healthier banana bread