Run-Lift-Swim-Run-Ride

A fun, good workout day. Ran to the Y, lifted, swam for an hour (next to super-speedy Wendy for a while), ran home this morning. About 5:30PM, rode the bike for an hour. Same deal ... ride in the highest gear, out of the saddle, during commercials. Ride "on the flats", but on the climbing block, during the show(s). Today, I watched an hour of news.

Eric went back up to the cities this evening. He's starting a job with the MN Conservation Corps in a couple of weeks. It was really nice to have him home.

Not much more of interest today. Went to Sam's Club after work and loaded up on veggies and fruit. Made more Brussels sprouts and a salad for supper.

Tomorrow night, book club. I may go for a while, but haven't read the book. Don't even remember what it is actually.

Lots of running options this week ... tomorrow morning at 7 AM in front of Glynner's Pub for a 5-miler. If you want more miles, meet at 6 AM. Thursday morning, Progressive Run at 5:30 AM at the O'Leary residence in Byron. Thursday evening, Team R.E.D. at Whistle Binkie's South. Check the Team R.E.D. blog for complete, up-to-the-minute coverage of all things running.

I saw this recipe for oatmeal pancakes in the Penzey's Spices catalog. I think it sounds delicious, but I haven't tried it yet.

3/4 c. oat flour (or grind 1 cup whole oats, not "instant", in a food processor)
1 c. all-purpose flour
1 Tbsp. sugar
1 1/2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. cinnamon
Pinch freshly grated nutmeg
3/4 tsp. kosher salt
3 Tbsp. butter, melted and cooled slightly
1 1/4 c. buttermilk
1 c. cooked oatmeal, not "instant"
1 Tbsp. honey
2 large eggs
1/4 c. finely chopped pecans

Mix together the oat flour, flour, sugar, baking powder, baking soda, cinnamon, nutmeg and salt in a large bowl. In a smaller bowl, stir the melted cooled butter, buttermilk, cooked oatmeal, honey and eggs together until thoroughly combined. Gently fold the wet ingredients into the dry ingredients only until combined. Fold in the pecans. Do mot over mix; the batter will not have a uniform appearance.

Heat a griddle over medium-high heat until water sizzled when dripped onto the pan. Lightly coat the pan with 1 tsp. melted butter. Drop batter into the pan in 1/4-cup mounds. Flip the pancakes when bubbled begin to form around the edges and cook until the bottom is dark golden-brown, about 5 minutes total. Add a bit more butter if needed for the next pan full.

Until tomorrow ... good night.