An Historic Day

The excitement in the air was palpable. TVs and websites all over town were tuned in, even in the workplace. A big news day on the political front to be sure, but not so much happening on the running trails today. I'll see what I can dig up ...

Here's a link to all kinds of running facts and figures, curiosities, records, ... you name it! Thanks, AF for the link!!

2 running mags in the mailbox today ... Running Times and RunMinnesota. Some enjoyable reading material for the Stairmaster.

Sounds like it's going to be COLD for the Securian half marathon on Saturday. Below zero for the overnight low and 1 above for the high. Not the best racing weather.

I neglected to comment on the Yak Traks after Saturday's run. They work very well on snow, but on ice ... not so much. On ice, the Ice Bugs are best. In a perfect world, there would be a shoe that was perfect on all surfaces ... but alas, it's not a perfect world. :-)

There is a bake sale associated with the All-City Nordic Ski Team pasta feed/raffle/fundraiser on Friday at Resurrection Catholic church from 5:00 on. I'm donating baked goods of some kind. Haven't decided what yet: There are soooooo many choices ... chocolate chip cookies? Peanut butter cookies? Snickerdoodles? Bars? Cherry pie? Cinnamon rolls? How does one decide ... ?? Tickets available at the door. All you can eat pasta from Victoria's for $10!!

Upcoming events: Frozen Goose 5K and 10K on February 7; Cabin Fever Stair Climb on Saturday, February 14; Polar Plunge on Saturday, February 14; Lace-Up Against Breast Cancer 5K and Half Marathon on Sunday, February 15; and there's always my little race, the Fetzer 20K and 2-mile on Saturday, April 11. ;-) I can use both runners and volunteers.

Whoo hoo! I got a mention by name (and a link!) in Lionel's blog last Thursday.

I never get tired of posting recipes. Here's my favorite peanut butter cookie recipe.

If you want to 'gild the lily' as they say, dip them in Ghirardelli chocolate and then throw some sprinkles on top.

Peanut Butter Cookies

2 1/2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 pound butter (2 sticks), salted
1 cup packed brown sugar
1 cup granulated sugar
1 cup extra-crunchy peanut butter, preferably Jif
2 large eggs
2 teaspoons vanilla extract
1 cup roasted salted peanuts , ground in food processor to resemble bread crumbs, about 14 pulses (about 1 cup, packed)

1. Adjust oven rack to low center position; heat oven to 350 degrees. Sift flour, baking soda, baking powder, and salt in medium bowl.

2. In bowl of electric mixer or by hand, beat butter until creamy. Add sugars; beat until fluffy, about 3 minutes with electric mixer, stopping to scrape down bowl as necessary. Beat in peanut butter until fully incorporated, then eggs, one at a time, then vanilla. Gently stir dry ingredients into peanut butter mixture. Add ground peanuts; stir gently until just incorporated.

3. Working with 2 tablespoons dough at a time, roll into large balls, placing them 2 inches apart on a parchment-covered cookie sheet. (I use a cookie scoop.) Press each dough ball with back of dinner fork dipped in cold water to make crisscross design. (I don't do this.) Bake until cookies are puffed and slightly brown along edges, but not top, 10 to 12 minutes (they will not look fully baked). Cool cookies on cookie sheet until set, about 4 minutes, then transfer to wire rack to cool completely.

Thought for the day: "We are not at our best when we are perched at the summit; we are at our best climbing--even when the way is steep."

Have a good one.