Fitness first then some really tasty treats.
I could not get myself in the mood to do a 15 mile long run this week. Initially scheduled for Friday but when the alarm went off, I thought it was just too early in training to get up at that hour to hit the road running.Â I ran and easy, feel good 5.8 miles then took a day off on Saturday to be a spectator at the YMCA Triathlon in support of team AYOUB.
Sunday would have to be the day for a long run. No excuses. It was going to be the perfect morning to be outside, enjoying nature and getting fit.Â
The first 6 miles was tough. My head wasn’t into it. I just wanted to go home and be with Shane and Zoey.Â The only motivating factor to keep me going was no long run NEXT weekend, just a 5 mile race. And so I ran.Â
I ran from our house to the Boilermaker starting line, back along the course, through the golf course, Genesee Street, to Sunset, and past Utica College.Â A few zig-zags here and there and when all was said and done, 15 miles under my belt.Â It wasn’t until about the 7 mile point when I started to enjoy the run.Â Sometimes it takes that long. The hard part is sticking with it until you finally get in the mood.Â Â 44 miles total for the week.
This coming week is fairly easy:Â 30 â€“ 40 minutes of running on Monday with core and weights.Â Tuesday and Thursday are just runs between 65 and 80 minutes.Â Wednesday is a 45 â€“ 60 minute run with core work and weights and finally, Friday will be an easy 30 minutes of running, finishing up any weight workouts not completed earlier in the week. Saturday is a day off or just a long walk with Shane, short walk with the “young-un” (Zoey). Sunday is the Summer Sizzle 5 mile race at SUNY IT.Â
Nice course.Â Ted and I may run it as a hubby â€“ wife team.Â We’ll see how his foot is and hope for the best.
All that work deserves something good to eat!
It has been a few weeks since posting the last CNYEats A Taste of Utica recipe. We’ve been so busy but that’s not an excuse allowable for this next recipe.Â The recipe is just too easy and takes no time at all.Â Busy is not an allowable excuse.Â Let me tryâ€¦puppy watching instead.Â Yes, yes I think that’s the reason I haven’t done any Taste of Utica recipes.Â
These cream puffs whip up in minutes. You can even cut corners with the filling to get things done even quicker, although I’m not sure why you would since the filling is the best part.
The Cream Puffs â€“ Makes 24 â€“ Posted by Toni (Leone) Guzski
- 1/2 cup butter
- 1 cup boiling water
- 1 cup flour
- pinch salt
- 4 eggs
Preheat oven to 400 F. Line a baking sheet with parchment paper.
Put the water and butter in a saucepan and bring to a boil. Stir in the flour and salt and remove from heat but continue stirring until smooth. Add the eggs one at a time, stir between additions. Drop on a parchment lined baking sheet by about 1 TBS measures.
Bake for 35 minutes or until light brown. Allow to cool. Split the sides with a knife and fill with your choice of filling.
The Cream Puff Filling â€“ posted by Lenore
- 1 cup milk
- 1 cup heavy cream
- 1 box vanilla instant pudding
Mix all ingredients in a bowl. Whip well until fluffy.Â Fill the puffs and enjoy!
Mmmmmâ€¦. can’t say any more.Â My mouth is full.