MarathonMaiden's Blog

December 24, 2010

A Little Bit of Green and Pumpkin.

Filed under: Uncategorized — Tags: , , , , , , , , — marathonmaiden @ 08:51

First: I LOVED your answers to the questions I posed on Wednesday. Hilarity.  You guys are the best

Second: Sadly I’m not talking about green money.  I wish. Nor am I talking about green pumpkins which is likely a good thing!  And I could be talking about the Celtics but, for once, I’m not (although WOOOOT to another win!)

I wasn’t planning on blogging today as I’ve been busy (but duh who isn’t this time of year with work and the holidays and everything) and every time I sit down to type about my runs it’s all the same really. Buttttt I had a kick ass run on Thursday.  So I’m sharing 😉

I got up on Thursday morning and saw…SNOW. Again.  It really stormed on Wednesday and I was hoping that it would have dissipated by Thursday. Nope. It was the big light fluffy stuff, not a blizzard or anything icky, and I am so glad that I ran.  Well duh I ran.  I did an elliptical session the day before.  No way I could make myself do two in a row.  But I’m actually happy that I ran because it was a really stellar one.

I’ve been shying away from posting my paces as I recover for a bunch of reasons, first and foremost being that my pace shouldn’t matter in the days and weeks post-marathon.  That and partly because I’ve been doing lots of slow running and I felt really jealous when seeing others doing fast stuff and I’m not.  Because I’m really competitive. Green eyed monster anyone?!

Only not so warm and fuzzy. Thanks google.

Granted slow is all relative but suffice it to say that in the weeks post-marathon my runs have ranged from the slowest run at just over 10:00 pace to the more recent 8:57 that I did on Tuesday.  I saw lots of 9:30ish paces in there and I did get some LMPs in but overall these runs have been much slower than what I’m used to. The trend is slowly getting faster with the same effort but still, I want to jump right back in!

I’m not going to lie and say that mentally I was okay with it the slower paces.  I went back and forth between being cool and not cool with it. Going from “yes this is what my body needs” to “ugh another slow splits?!”.  Don’t get me wrong: at the end of the day my life isn’t ruined by not running speedy during these runs. But it sometimes felt that way right after a run.  Which makes me feel awkward typing out this post. Especially since I’m saying this in order to set up how awesome my run on Thursday was and how sweet it felt.  It makes me feel a bit bratty.

After running the first loop well I decided to sneak a peak at my splits at each check point  (I did a 2.2 loop, my pathway (essentially 2 @ 2.2 for timing purposes), 1.1 loop)

  • 2.2 miles (19:13, 8:44 pace) Okay this could be a good run
  • 2.2 miles (18:47 minutes, 8:32 pace) Well there you go. Hope I don’t break something
  • 2.2 miles (18:05, 8:18 pace) Jeez think I can hold onto this for one more mile?
  • 1.1 miles (9:00, 8:10 pace) Holy S$#%, this is like PRE-MARATHON RUNNING

So 7.7 miles total in 65:05 which is a 8:27 pace.  If that isn’t beautiful I do not know what is.  I’ve been waiting for my legs to come around and give me those mid-8s that just felt like I wasn’t doing anything except having fun.  The only sad thing is that I ran out of time to capitalize on the fast pace and great feeling!  Of course the preventative stuff happened post-run (don’t want to jinx myself here) and I did W5D2 of pushups ( 19, 19, 22, 22, 18, 18, 22, 47 ) and situps ( 30, 30, 36, 27, 27, 33, 100 ) as well as the PT exercises, rolling, stretching.  The works.

I’m not going to consider myself fully recovered from the marathon — I think it’s good for me to still be on a break because I’ve *never* given myself an off season — but man, did this run feel good.  No aches, no pains, no nagging anything to suggest I ran a 3:09 marathon just 2.5 weeks ago. Not too much more to say on it because I feel the data just speaks for itself.  For once the numbers are in line with how I feel while running

Elite Boston Marathoners. Maybe not as good as this though 😉 Thanks google.

I hope everyone has a very Merry Christmas and / or weekend if you don’t celebrate! I’m going to try and blog but hey, it’s the holidays so I may not. Unless I have another stellar run like I did on Thursday! I’m hoping that some hometown runs do the trick. If fact, I’m off for one now. Happy Christmas Eve y’all!

But in case you’re feeling ambitious today I’ve decided to also share a recipe. Since it’s the holidays (and YAY for going home for the holiday. Aka no work — and more importantly no early bird wakeup Friday) I’ll share a recipe.  This one was probably more appropriate for Thanksgiving as it has pumpkin in it but I’m pretty sure that pumpkin is good for year round stuff. I mean I’m not a die-hard like some people but I’m not going to discriminate based on something as silly as month.  Case in point: I made it for the Celtics game last night.  I received no complaints.

And if not, well then, simply don’t make it. Like most of my recipes, this one came from a friend but when she gave it to me the recipe card said it was from “The Baking Pan” so I guess that’s where she got it. I didn’t actually look to see if it was still on their site but I’ve written down the directions per her. And I’m just going to go out on a limb and say that if you do find it, I wouldn’t be surprised if this is word for word the recipe on the site as I just copied and pasted her email hahah!

And yes I know there are lots of words that follow. So feel free to just look at the pictures.  Unless you try to make it.  Then I’d suggest reading the ingredients and directions 😉

Pumpkin Walnut Cake


Ingredients:

  • Small amount of vegetable shortening and flour for preparing pan

Cake:

  • 1 cup dark or golden raisins, plumped (or a combination of both)
  • 2 tablespoons finely minced crystallized ginger
  • ½ cup quartered red candied cherries
  • 3 cups + 1 tablespoon all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 5 large eggs
  • 1 cup granulated sugar
  • 1 cup firmly packed light brown sugar
  • 2 cups fresh pumpkin puree or, one 15-ounce can of pumpkin.
  • 1¼ cup vegetable oil
  • 1½ cups walnuts, coarsely chopped, 2 tablespoons reserved for the top

Orange Glaze:

  • 1 cup confectioner’s (powdered) sugar
  • 1 tablespoon grated orange zest (about ½ orange)
  • 4 to 5 teaspoons freshly squeezed orange juice

This is so totally the bread that I mention below. Same recipe. But I felt I didn't a good picture to break up the text 😉

 

Directions:

Cake:

  • Preheat oven to 350 degrees F. Prepare one 10 inch cake pan and lightly grease it with shortening and dust with flour
  • Plump the raisins by steaming in a colander in a double boiler; steam the raisins about 1 minute or until softened. Thoroughly drain, or spread the raisins on paper toweling to dry. (in the interest of time we did not do this.  I’d imagine that the cake would have come out even tastier if we had)
  • In a small mixing bowl, combine the drained raisins, ginger and cherries. Stir in 1 tablespoon of flour to keep the fruit from sticking together. Set aside.
  • In a medium mixing bowl, combine 3 cups flour, baking powder, baking soda, salt, cinnamon, and nutmeg; whisk together to mix.  Set aside.
  • In a large bowl of an electric mixer, add eggs; beat on medium-high speed for 2 minutes. With the mixer still on medium-high speed, slowly add the granulated sugar to the eggs, either one tablespoon at a time, or in a very slow steady stream, taking 3 to 4 minutes to add all of the sugar, and beating until the eggs and sugar are fully incorporated, and the mixture looks light in color and thickened.
  • Add the brown sugar one tablespoon at a time, taking 3 to 4 minutes, and beating until the sugar is fully incorporated. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
  • Reduce mixer speed to medium, add the pumpkin puree, and beat for 1 minute. With the mixer still on medium speed, slowly pour the oil into the batter in a slow steady stream, and then beat for 1 minute longer.
  • Reduce mixer speed to medium-low, and blend in the flour mixture all at once, mixing just until incorporated.
  • Remove the bowl from the mixer. Using a balloon type whisk or large rubber spatula, fold in all but 2 tablespoons of the walnuts, along with the raisins, ginger, and cherry mixture.
  • Spoon the batter into the prepared pan and smooth the surface with the back of a large spoon. Sprinkle the 2 tablespoons reserved walnuts over the top. Bake 65 to 70 minutes or until a long toothpick, wooden skewer or cake tester inserted in the center comes out clean. Place pan on a wire cooling rack to cool for 10 to 15 minutes then remove cake from the pan and place the cake on the wire cooling rack to finish cooling.

Orange Glaze:

  • In a small bowl, combine confectioner’s sugar and orange zest. Add 4 teaspoons orange juice and stir until smooth. Add additional teaspoon of orange juice if needed to make a good drizzling consistency. The glaze should be like a soft icing, but thin enough that it will run down over the sides of the cake
  • Drizzle glaze over the cake, allowing the glaze to drip down the sides.  Let the glaze set before serving.
  • ENJOY!

Close Up. Yum

And since this cake was such a big hit to the party I brought it too I decided to use the recipe and make it into a bread.  Minus the glaze because I wanted to take it into work for the doctors that volunteered Thursday night at the clinic. Kind of as a thank you for both being a volunteer as well as coming in the day before Christmas Eve. It was a bit tricky getting it made before work post-run but soooo totally worth it!

Everyone loved it as a bread too.

Create a free website or blog at WordPress.com.