Running Blind and Peanut Butter Cookies

Filed in Gather Health Essential by on January 10, 2012 0 Comments

Trying to see the stats on my Garmin was getting more difficult in the dim morning light. 

I’ve gone months refusing to accept that my eyes are changing and reading has become more of a strain.  Finally, I took the plunge and asked the doc about multi-focal lenses.  Now I’m in the transition phase when my cornea may take up to a month to reshape itself back to normal (I was wearing the CRT lenses – night lenses that reshape your eye so you don’t wear contacts during the day). 

This morning’s run was quite the challenge.  Shane was my seeing eye dog as we ran for 8 miles.  I couldn’t see distance very well (but my Garmin was crystal clear!).  It was hard to tell if what I was approaching was a MONSTER or a rock.  My eyes were fixed on Shane to see if his ears went up, fur went up or he showed any sign of impending doom.  

The good news is that I didn’t trip or fall.

The bad news is that I got sick of running blind and decided to finish my scheduled 10 miler on the boring treadmill. 

The bad news is I couldn’t see the TV while running. 

The good news is that I ran those last 2 treadmill miles really fast and got through it quicker.  

Once I put my glasses on, I was semi-ok.  Pet peeve:  I won’t run in corrective lens glasses or sun glasses.  There’s still some adjusting to do but after a visit to the optician today, no one need be afraid that I’m driving a car.  I can see distance again! Open-mouthed smile

Do you workout wearing glasses? 


This is the Apple Crumbles special peanut butter cookie. It’s soft and chewy and the best cookie you’ve ever tasted…well, then again you haven’t tried my special oatmeal raisin cookie. 

Preheat oven to 300 F. This recipe will make approx. 3 to 4 dozen cookies

  • 2 cups Flour
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 1/4 cup Dark Brown Sugar
  • 1 1/4 cup Granulated Sugar
  • 2 sticks butter (1 cup) – room temperature
  • 3 whole eggs (slightly beaten)
  • 1 cup Creamy Peanut Butter
  • 2 tsp. Vanilla Extract
  • Optional items: 1/4 tsp. cinnamon, 1/8 tsp. ginger, 1/4 tsp. hazelnut syrup
  1. Combine the first 3 ingredients in small bowl. If using cinnamon/ginger, mix into dry ingredients.
  2. Blend the 2 sugars together then add the butter and beat until creamy.
  3. Add eggs to the sugar mixture and blend.
  4. Add the peanut butter and vanilla (and hazelnut syrup if using). Mix until fluffy.
  5. Gradually add into the sugar/peanut butter mix, the dry (flour) ingredients. and mix just until well blended.
  6. Drop on ungreased cookie sheets.
  7. Dip a fork into cold water and make a criss-cross pattern on the cookie while pressing down slightly
  8. Bake approximately 25 minutes.



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