New Year’s Eve 5K at the YMCA

Posted in Race Recaps by Annie T

I ran my seventh and final 5K of 2013 this morning and I set a new personal best!!! I finished in 25 minutes, 13 seconds which is 3 seconds better than my previous best time from the Oy Vey 5K back in October, woohoo! This course was hillier than Oy Vey (and at 29°F it was a little chillier out!!) so overall I am thrilled to end my year on this note. Yippee!!!

A very happy post-race selfie in the car. Notice Bailey in the back?

Matt couldn’t make it to this race because he had to finish his year-end inventory count at the office. (The realities of managing a manufacturing business!) This means that this was my first solo race. I wasn’t completely alone however because Bailey came along for the ride! She loves the car and she waited patiently under a comforter on her big fleecy car bed while I ran. What a good pup!

My four-legged 5K companion waiting patiently in the car.

Getting back to the race… This was the 30th Annual New Year’s Eve 5K sponsored by the YMCA of the Upper Main Line in Berwyn, PA. The course was a neighborhood out-and-back and I think it was the first race that I’ve run where the beginning half of the course has a lot of uphill climbs (which leaves more downhill for the second half!!). I really liked that and as I was running the first part of the race I kept thinking about how I was going to take advantage of those downhills on my way back.

I pushed myself through the whole race and when I rounded the final turn and saw the clock at 24:51 I started sprinting (well, it was probably more of a powerful jog at that point but I felt like I was sprinting!) and I cruised across the finish with 3 seconds to spare. I think I was 2nd in my age group, 5th female overall, and 30th runner overall in a field of around 100. Cool!

My next race is the Athlete’s Closet January 5K this Saturday. Rumor has it that Matt, Matt’s brother, AND my brother are all running in it too! I think that will be fun to see familiar faces out on the course and I’m looking forward to it! Happy New Year everyone!!!

Miles since last post: 95.2
Days since last post: 17
Average Daily Miles since July 18th: 4.86
TOTAL MILES: 812.0

Related Posts:
• Athlete’s Closet December 5K (12/14/13)
• Turkey Trot 5K (11/28/13)
• Let’s Go Streaking! (11/21/13)
• Trinity Presbyterian 5K (11/2/13)
• Oy Vey 5K (10/27/13)
• Fueled Up & Fired Up 5K (10/19/13)
• Limping my Way to 400 Miles (10/3/13)
• Run-A-Muck 5K (9/22/13)
• The Challenge Begins: 100 Mile iPad Mini Challenge (7/23/13)

27Dec2013

Candied Walnuts and Pecans

Posted in Recipes by Annie T

Merry Christmas! Matt and I started off the holiday with a lunch party for work last Friday and then kept the fun going with dinner at my family’s house on Sunday, Christmas Eve dinner at our house, and Christmas Day dinner with Matt’s family. At some point in the future I will post about the dinner that Matt and I made on Christmas Eve (standing rib roast with yorkshire puddings… YUM!) but for now I want to focus on some sweeter holiday treats that make great gifts for friends and family. Here they are…

Oh yes, those are candied nuts! Sugary, salty pecans with just a hint of cayenne, to be precise. Don’t they look delicious?!? I found the recipe over at Smitten Kitchen and after a quick trip to Target for some walnuts and pecans we were ready to start cooking. These candied nuts are really easy to make, by the way. We simply coated the nuts with egg white, stirred in the sugars and spices, and baked them in the oven for 30 minutes. After the nuts cooled completely I packaged them in jelly jars with a red bow and they were ready for gifting!

Candied Walnuts and Pecans (from Smitten Kitchen)

You will need…
2/3 cup White Granulated Sugar
1/3 cup Dark Brown Sugar
1 1/2 teaspoons Salt
1 teaspoon Cinnamon
1/4 teaspoon Cayenne Pepper (or hot smoked paprika)
1 Egg White
1 tablespoon Water
1 lb. Walnuts or Pecans (or any other type of nut you want to candy)

Directions:
Combine the sugars, salt, cinnamon and cayenne in a bowl and stir well. Place the egg white and water in a separate large bowl and beat with a fork for approximately 30 seconds until the mixture is frothy. Add the nuts to the egg white mixture and stir to coat evenly, then sprinkle on the sugar mixture and stir well until combined.

Spread the nuts out in a single layer on a baking sheet lined with parchment paper. Bake the nuts in a preheated 300°F oven for 30 minutes, stirring occasionally. When the nuts are done baking separate them (we transferred them to another piece of parchment paper on the counter) and allow them to cool completely. Store in an airtight container until you are ready to eat them (or gift them!). I found that one pound of nuts filled approximately 4 1/2 ten-ounce Ball quilted jelly jars.

19Dec2013

Magic Mint Chocolate Bark

Posted in Recipes by Annie T

Peppermint Bark was one of the first recipes that Matt and I ever made together. I remember the experience clearly… we were home from college on winter break in my mom’s kitchen and we slaved away over a double-boiler for what seemed like hours until our dark chocolate and white chocolate mixtures reached the perfect level of melted-ness. Then we layered the chocolates (making sure to give the dark chocolate time to set before adding the white) and topped our masterpiece with crushed candy canes. The resulting bark was decadent and well worth our time, but it was not easy to make!

Fast forward to present day… It’s now quite common for Matt and me to spend an hour or two in the kitchen making dinner on a weeknight so that peppermint bark no longer seems like such a daunting task. Nevertheless, we still jump at the chance to make easy recipes every now and then. That’s where this Magic Mint Chocolate Bark comes in. This delicious, fancy-looking bark literally took about 6 minutes to make and no double boilers required!

I first saw this recipe when Anne from UniHomeaker.com posted it a few weeks ago. I immediately decided that we had to make this mint chocolate bark ASAP. Check out Anne’s post on this chocolately treat… she used crushed pretzels in her bark and it looks delicious!

Magic Mint Chocolate Bark

(recipe from the back of the Nestle Toll House Dark Chocolate and Mint Morsel bag)

You will need…
Two 10 oz. bags Nestle Toll House Dark Chocolate and Mint Morsels
1 handful Roasted, Salted Almonds, roughly chopped

Directions:
Line a jelly roll pan with parchment paper and pour all of the chocolate and mint morsels onto it. Spread the morsels so they are all touching and arranged in a single layer. Place the pan in a preheated 325°F oven for 2-3 minutes or until the morsels look wet and shiny. Remove the pan from the oven and immediately swirl the chips together using the end of a butter knife.

Distribute the almonds evenly over the swirled chocolate. To help the almonds sink into the bark, raise the pan about 3″ above the counter and drop it back onto the counter. Repeat this process a few more times. Refrigerate the bark for an hour or until completely cooled. Break into pieces and store in an airtight container in the fridge. Enjoy!

14Dec2013

Athlete’s Closet December 5K

Posted in Race Recaps by Annie T

Guess what? It’s snowing out again! I’ll be headed to the kitchen to make another warm and hearty stew in a few minutes, but first I want to recap the 5K that I ran this morning. It was the first in a series of four winter races sponsored by the Athlete’s Closet, a local running store in West Chester, PA. I finished in 25:27 (approximately… official results aren’t posted yet) and I somehow managed to place first in my age group!

Matt sat this race out because he’s been having some serious back pain. I missed him on the course but I still got to see him at the start and finish cheering me on which was nice.

I tried something new with RunKeeper today. Usually I have the app report my time, pace, distance, etc. every 5 minutes and every .5 miles. I realize that’s a ton of stat reporting but it gives me something to think about during the race. This race, however, I decided to do away with all of the stats. I set RunKeeper to only tell me my stats when the race time hit 25 minutes. In other words, I hoped that I would finish the race before hearing any stats! As it turned out, the finish line was within sight and I was already running as fast as I could when my phone started talking to me, so I was pretty close to my goal. After I crossed the finish line I looked at my splits and realized that this is the first time that I’ve ever managed to run my 3rd mile faster than my 2nd… woohoo!!

When the race was over all of the runners gathered at the Athlete’s Closet for cookies, water, and a quick awards ceremony. The results weren’t posted so I didn’t even know my official time, much less how I had finished relative to other 20-29 year old females. As a result I was shocked when they called my name for top in my age group. I got this shiny medal with the event name engraved on the back… cool!!

Our next race is the Athlete’s Closet New Year’s 5K on January 4th. I don’t know if it will be the exact same course, but based on today’s terrain I should probably do some serious hill training between now and then! 🙂

Miles since last post: 75.6
Days since last post: 16
Average Daily Miles since July 18th: 4.778
TOTAL MILES: 716.8

Related Posts:
• Turkey Trot 5K (11/28/13)
• Let’s Go Streaking! (11/21/13)
• Trinity Presbyterian 5K (11/2/13)
• Oy Vey 5K (10/27/13)
• Fueled Up & Fired Up 5K (10/19/13)
• Limping my Way to 400 Miles (10/3/13)
• Run-A-Muck 5K (9/22/13)
• The Challenge Begins: 100 Mile iPad Mini Challenge (7/23/13)

10Dec2013

Snow Day!

Posted in Adventures at Home, Bailey by Annie T

It snowed again today!! The snow started falling at 7:30AM and didn’t stop until another 3-4 inches were heaped atop the snow that we got on Sunday. Yay snow! Matt took a “snow day” (aka spent some quality time with his early Christmas present, an Xbox One) and I went into work for a few hours and enjoyed a productive morning in the nearly empty office. Once the roads were plowed I came home to play with Bailey in the snow. Did I mentioned that I LOVE snow??!!

Bailey loves the snow, too. Here are some photos from this afternoon… see the one where I totally whacked her in the head with a giant snowball? Oops!!

Bailey in the snow

Snowy Tree in the Front Yard

Yay snow!

Snow Day!

Snowy Branches

Bonk!!! Snowball to the face!

She’s ready for me to throw the snowball…

Stalking under the pine trees

Patrolling the yard

Bailey’s making a funny face.

Bailey

I shoveled the whole driveway!

Frolicking in the snow

After playing with Bailey I shoveled the whole driveway… talk about a work out! Now I just have to find the strength to get up off of this comfy couch and go run my daily mile(s) for the Runner’s World Holiday Streak. Today will be day 163 of my streak, woohoo!

Did you have a snow day today? How did you spend your day?

8Dec2013

Butternut Squash and Turkey Chili

Posted in Recipes by Annie T

It’s snowing out! We were supposed to get a mere inch of snow today but it appears that the weather guys were WAY off… there’s already over 4 inches of snow out there!! Here’s the view outside and the radar map… the snow doesn’t show signs of stopping anytime soon!

Cold and snowy weather is the perfect time to enjoy a batch of warm, hearty stew. I have this pork and green chile stew from Skinny Taste cooking in my crock pot right now and I want to share another yummy concoction that I made a few weeks ago: Butternut Squash and Turkey Chili. The original, vegetarian version of this recipe came from Pami over at Omnomalicious. I would have been happy with a meatless stew but Matt likes his meat so I took some liberties with the recipe and added in some ground turkey just for him. 🙂

This chili was seriously awesome. The butternut squash was soft and just the tiniest bit sweet, and it blended really nicely with the black beans, peppers, and onions in a tex-mex-style broth that had just the right amount of kick. YUM! I will definitely be making this again soon!!

Butternut Squash and Turkey Chili (adapted from Omnomalicious)

You will need…
1 Butternut Squash, peeled and cut into 1″ pieces
1 Onion, diced
2 Red Bell Peppers, diced
1 Jalapeño Pepper, diced
4 cloves Garlic, minced
2 Chipotles in Adobo Sauce, minced
1 can Diced Tomatoes
2 cans Black Beans, drained
1 cup Chicken Broth
1 tablespoon Cumin
1 tablespoon Chile Powder
1 tablespoon Mexican Oregano
1 lb. ground Turkey, browned
Salt and Pepper, to taste

Directions:
Oh yeah, did I mention that this stew is amazingly easy to make? Simply combine all of the ingredients in a crock pot then cover and cook on high for 5-6 hours or until the squash has reached your desired consistency. Season to taste and serve with a slice of freshly baked cornbread!

28Nov2013

Turkey Trot 5K

Posted in Race Recaps by Annie T

Happy Thanksgiving! Matt and I kicked off our holiday weekend at 8:45am with the Seven Summits 5K Turkey Trot in Chesterbrook, PA. Well actually we didn’t end up kicking anything off at 8:45 because the race started extremely late… What I really should say is that we stood around with 595 other runners for 30 minutes in the windy 29°F weather before kicking our weekend off at 9:15! 🙂 The cold wait obviously didn’t slow Matt down… he was one of the top 100 finishers and his 23:53 finishing time was a 28 second personal best!

My race wasn’t too shabby, either. I finished in 25:23 which was good enough for 56th female (out of 317). Overall, I’m happy with that because of the wind and frigid temps, but I have to admit that my goal going into the race was to run sub-25 so I’m a tiny bit sad that I didn’t do that. Not too sad though, because I still came within a mere 7 seconds of my personal best! Plus, now I feel that much more determined to run even faster in our next 5K on December 15th!!

Here are my RunKeeper stats for the race. Probably my most even-paced race so far… I was attempting to go out nice and steady and maintain an 8:00-ish pace for the entire race (which would have given me my desired sub-25 time) but I couldn’t quite keep that pace up. In my next race I think I’ll go back to the strategy of going out more aggressively in the first mile and finishing with whatever I have left.

As I mentioned before there were several hundred people in the race so after we finished we didn’t stick around. Instead we hopped in the car, cranked up the heat, and went out for bagels and coffee. Oh, but we were well disciplined and did run a little cool down in the bagel shop’s parking lot before going in to eat. I’m sure the people in the shop thought we were nuts! Here I am on the drive home with my coffee. I was very happy to be done running and ready to start the Thanksgiving festivities!

Happy Thanksgiving, everyone!!

Miles since last post: 27.2
Days since last post: 7
Average Daily Miles since July 18th: 4.79
TOTAL MILES: 641.2

Related Posts:
• Let’s Go Streaking! (11/21/13)
• Trinity Presbyterian 5K (11/2/13)
• Oy Vey 5K (10/27/13)
• Fueled Up & Fired Up 5K (10/19/13)
• Limping my Way to 400 Miles (10/3/13)
• Run-A-Muck 5K (9/22/13)
• The Challenge Begins: 100 Mile iPad Mini Challenge (7/23/13)

24Nov2013

Apple and Sausage Stuffing… Slow Cooker Style!

Posted in Recipes by Annie T

Stuffing is quite possible my favorite dish at Thanksgiving. There’s just something about the combination of sausage, apple, bread, and spices that I find absolutely irresistible! Last year I volunteered to make this classic side dish for my family’s Thanksgiving dinner but there was one problem… we had no oven space! Between the very large turkey, candied yams, green bean casserole, and cornbread there was not an inch of oven space to spare. Therefore, I decided to make my stuffing in a slow cooker and it turned out great!

Before I get to the stuffing recipe I want to share a link to another recipe from last year’s Thanksgiving feast that’s been getting a lot of Pinterest love lately… my Candied Yams. Although these sweet potatoes with brown sugar and marshmallows will take up space in your oven for about 25 minutes they are super easy to make and those soft browned marshmallows are so delicious!! Here’s the recipe.

Slow-Cooker Apple and Sausage Stuffing (recipe from A Year of Slow Cooking)

You will need…
12 cups of crusty bread, cut into 1/2 inch cubes
8-12 oz. Italian Sausage, crumbled and browned
3 tablespoons Butter, melted
2 Granny Smith Apples, peeled and chopped
2 Yellow Onions, chopped
1 1/2 cups Celery, diced
1 1/2 teaspoons Dried Sage
1 bunch Parsley, leaves finely chopped
1 teaspoon Salt plus more, to taste
1/2 teaspoon Ground Black Pepper
3/4 cup Chicken Broth, divided

Some of the stuffing ingredients (there was a lot more bread than pictured!)

Directions:
Spread the cubed bread onto a few large cookie sheets and bake in a preheated 350° oven for 20 minutes, stirring occasionally, until golden brown. If desired, do this a day in advance and store the bread cubes in an airtight container overnight.

3-4 hours before you are going to eat, stir the bread cubes, sausage, and melted butter together in a large slow cooker. My slow cooker was too small so I borrowed my mom’s and split the ingredients into two batches. Add in the apples, vegetables and seasonings and stir until well mixed. Pour in 1/2 cup of the chicken broth and stir again. Cover and cook on high for approx. 3 hours or until the bread is browned and the vegetables are tender. If the stuffing is too dry, stir in the remaining 1/4 cup chicken broth before serving. Enjoy!

Oh, and Happy Thanksgiving!! 🙂

21Nov2013

Let’s Go Streaking!!

Posted in Challenges, Race Recaps by Annie T

Join me for a Holiday streak by completing a mile a day
from Thanksgiving to New Year’s!

364 days ago I decided it was time to get off the couch and start exercising. I publicly committed to a challenge that seemed pretty manageable… all I had to do was walk, run, elliptical, or otherwise move myself one mile every day between Thanksgiving and New Year’s. This challenge really motivated me and I soon learned that it’s actually very easy to squeeze a single mile into my daily routine!

I first read about streaking on a friends blog (thanks Jocelyn!) where I learned that Holiday Streaking is an official Runner’s World challenge. The concept is simple: commit to your mile-a-day and then, once you get into a routine, you’ll be hooked and you will do anything to complete your mile and keep your streak going! The streak is also conveniently timed for the holiday season when we’re all probably drinking and eating a little more than usual so the regular exercise really pays off.

Last year I liked streaking so much that I decided to keep going for 205 consecutive days before taking a break for our honeymoon. I started back up on July 1st and I’m currently on day 144 of my new streak. My second streak acted as sort of a gateway to even more mileage when we got a treadmill in mid-July and I think I’m now officially addicted to running!

Matt and I will be kicking off our Thanksgiving festivities with the Seven Summits 5K Turkey Trot on Thursday morning. I’m really looking forward to the race AND to all of the mashed potatoes and stuffing that I will victoriously eat afterwards. Yum!

Will you streak with me from Thanksgiving to New Year’s?
Declare your intent in the comments below!

Since this is a running post I can’t end without noting my latest running tally… 600 miles is history!

Miles since last post: 90.8
Days since last post: 19
Average Daily Miles since July 18th: 4.83
TOTAL MILES: 614

12Nov2013

Rotisserie Chicken Taquitos

Posted in Recipes by Annie T

Believe it or not, one of the most popular recipes on this blog is my take on Rotisserie Chicken Burritos. I’m guessing it must be the combination of cheesy deliciousness and the ease of using precooked rotisserie chicken that makes the burritos so popular. (And did I mention the melted cheese? YUM!) With that in mind, Matt and I set out to see what other easy weeknight meal we could make with rotisserie chicken. These baked chicken and poblano chile taquitos are the satisfying result!

Taquitos are basically little burritos that are bite-sized and perfect for dipping. Just like burritos, taquitos are created by wrapping a tortilla around tasty filling, but unlike burritos the taquitos are baked in the oven (or fried) to give them a nice crispy texture. The firm outer shell of the tortilla helps each little taquito hold its shape as you dip it into your choice of salsa, sour cream or guacamole.

We made our taquitos rather plump which worked out well since they were our main dinner entree. If you wanted to serve these as an appetizer you could make them a little thinner. Also, we made up our filling as we went along and we’ll probably continue to tweak it when we make these in the future, so have fun and play around with your own combination of shredded meat, veggies, and seasonings. Just don’t forget the cheese! 🙂

Baked Rotisserie Chicken Taquitos with Poblano Chiles

You will need…
3 small Poblano Peppers
1/2 Yellow Onion, finely diced
1 clove Garlic, minced
1 large Rotisserie Chicken Breast, meat removed from bone and chopped
1 teaspoon Chile Powder
1/2 teaspoon Cumin
1/2 teaspoon Paprika
1/2 teaspoon Mexican Oregano
Salt and Pepper, to taste
Approx. 1 cup Shredded Mexican Blend Cheese
Handful Cilantro Leaves, roughly chopped
1/4 cup Peanut Oil
12-18 Small Corn Tortillas
Sour Cream and Salsa, for serving

Directions:
Place the poblano peppers on a rimmed baking sheet and broil on the top rack of an oven for 10-15 minutes, turning occasionally, until the pepper skin is blistered and starting to blackened. Remove from the oven and transfer the peppers to a glass bowl. Cover the bowl for 5-10 minutes with a dish towel to hold in the moisture. Then, carefully peel the skin off of the poblanos (it should come off pretty easily), remove the seeds and finely chop.

Saute the diced onions and garlic in a non-stick pan over medium-high heat until translucent. Add in the chopped poblanos, chicken and seasonings (chile powder through salt and pepper) and stir well. Saute until ingredients are heated through then transfer to a large bowl. Stir in the shredded cheese and cilantro to complete your taquito filling.

Heat the peanut oil in a small pan over medium heat. Use tongs to place a tortilla in the oil. The oil is hot enough when small bubbles appear around the outer edge of the tortilla. (It’s too hot if the oil is bubbling wildly and/or causing the tortilla to lift up out of the oil.) Allow the tortilla to heat in the oil for 20-30 seconds, then use the tongs to flip it over and cook for another 15 seconds. Lift the tortilla out of the oil, allow the excess oil to drip off, then transfer to a cutting board. Fill the tortilla with a small amount of the filling (approx. 2-3 tablespoons), roll it up, and place it seam-side down on a baking sheet. Repeat this process with the remaining tortillas.

Bake the taquitos in a preheatead 350°F oven for 20-30 minutes or until the tops are golden brown. Serve with sour cream and salsa.