Citrus Cranberry Crusty Bread

One of the late successes of 2012 was my new found ability to make yeast-bread.  Around October, as the weather started to cool (slightly), I found myself wanting to try my hand at baking REAL bread...but I had always feared yeast. Those little microorganisms are so delicate, and I was afraid my bread would come out flat and dense. Or on the other hand, the dough might rise so much that it would look like a miniature hot air balloon until it exploded (like in the cartoons) and my kitchen and dog would be covered in sticky bread dough. It's an irrational fear...and yet my first attempt at yeast bread, which I nursed for hours and hours one Sunday afternoon turned into a dense, flat loaf.  My hunnie was sweet enough to say that it was "good", and I followed up by saying, "yes...good for a doorstop."  

After a month of feeling defeated (and after getting some tips from my co-workers adorable and very domestic wife) I finally conquered the little yeasties, kneading and baking up some delicious and light rosemary rolls for Thanksgiving dinner.  This 2nd attempt could not have gone more perfectly, and I felt so good about the results that I reduplicated the recipe for Christmas (perhaps I'll post the rosemary roll recipe soon).  As 2012 came to an end, I could feel my yeast-bread (and my confidence) rising, so I decided to try something a little different.  A no-knead bread that you bake right in your dutch oven.  So, as a leap of faith in my yeast-bread skills, and to ring in 2013, I took the plunge on a crusty bread recipe packed with festive, earthy flavors.  The result was a delightful loaf full of healthy goodness.  It was perfect for my pre-run PB&Js and also went really well with goat cheese and salad for dinner. 

Citrus Cranberry Crusty Bread
3 cups all purpose flour + extra for rolling
1 3/4 teaspoon salt
1/2 teaspoon yeast
1 cup water, luke warm
1/2 cup orange juice, luke warm*
1 cup dried cranberries
1/2 cup sliced almonds

In a large bowl combine flour, salt, and yeast.  Stir in cranberries and almonds.  Add water and orange juice and mix until combined and moist.  Cover dough with plastic wrap and let rise for at least 12 hours.  Once dough has sufficiently risen, set oven to 450 degrees Fahrenheit, and place dutch oven inside with lid on.  Let dutch oven warm in oven for 30 minutes.  During that time, pour dough onto heavily floured surface and shape into a ball.  Cover with plastic wrap and let rise until dutch oven is warm.  Carefully remove pot from oven, place dough ball inside, and return to the oven with the lid on.  Bake with lid on for 30-35 minutes, until bread has a nice, golden crust.  Remove from oven and let cool on cooling rack. 

*I warmed my refrigerated OJ for about 20 seconds in the microwave. 
Recipe inspired by Simply So Good. Pin It

A Good Run & A Good Read {Marathon Update 3}

Eighteen miles...yes I rocked it...18.1 miles in 2 hours and 51 minutes.  I'm tired, I'm achy...I lost a toe nail...but I did it.  In addition, I did short tempo runs 4 days this week.  With that I was able to hit a few new records: farthest run, longest running time, and most miles in one week.  How did I do it?  I have to say, being more conscious of my diet really helped.  I focused in on more fruits and less processed food this week.  The night before my run, my hunnie and I enjoyed homemade hamburgers (with a slice of melted havarti on top) and a salad made with greens from our own garden...and a homemade cupcake for dessert.  My pre-run breakfast included homemade cranberry bread with peanut butter on top and low-fat yogurt with blackberries and raw walnuts on top.  I set my run on a "Figure 8" route.  I did 9 miles out-and-back to my car in one direction, and then 9 miles out-and-back in the opposite direction.  This worked out great...halfway through the run, I made a quick stop to the car where I finished off an energy gel, ate a few grapefruit slices, and gargled down some water before I ventured out for the latter half of the run.  Also along the run I munched on a few cubes of Clif Bar.  With this, I physically felt a lot more energized throughout the run.  On the last couple distance runs, I spent at least 60% of the time thinking about how far I had to go and how tired I was.  So yesterday I decided I needed something to conquer the mental challenges of running 18 miles.  To clear my head and keep my motivation up, I let myself escape into the snowy world of "Ethan Frome". 

"Ethan Frome" by Edith Wharton, is a sad romance, set in Victorian New England.  It was one of the reads from high school that I remember actually enjoying.  Its a pretty quick read, so after almost 3 hours of running, I had made it through Chapter 7.  This tactic worked out perfectly...I was so focused on the narrative, and the end of each chapter left me desperate for more that before I knew it, I was nearing the 14 mile mark.  Running for 2+ hours leaves you feeling as though your missing out on the day, but being able to enjoy a good read at the same time made me feel like I was able to accomplish a lot more than just an 18 mile run.  Now I wonder what would be a good read to enjoy during my marathon?

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2012 Run-through {Marathon Update 2}

With 2012 done and gone, I've been looking back on one of the big parts of this last year for me...running.  In 2012 I completed three half marathons (in January, April, & November), two mud runs (one with my hunnie and one with my girls), and a 200-mile (33 hour) relay across the state with 11 of my coworkers.  I was even able to finish the year off strong, with a 16.25 mile run  in 2 hours and 28 minutes last Friday (this puts me right on track for my marathon goal time of 4 hours).  2013 should be another epic year for me, as I run another 200 mile relay and my first full marathon, BOTH in the month of February.

My marathon is on February 2nd...that's one month away people!  I have to admit, I went into my 15+ mile distance runs thinking they'd be pretty easy.  I mean, it's only tacking a few miles onto my half marathon performance, right?  But 14 miles seems to be my wall, and getting past that wall has been tough.  I was able to successfully complete my last two long distance runs, but I felt very fatigued during both of them.  I've determined that I'm probably not carb loading correctly and that in general I'm not taking in enough calories prior to these 15+ mile runs.  This last month of training is going to focus in on finding the right fuel balance to ensure energy to get out and run 4 days a week (including distance runs).  Based on some research, I've found that I need to focus on taking in carbohydrates with low glycemic index ratings: apples, dried dates, pears, bananas, oranges, carrots, 1% milk, and whole grain breads and cereals.  I'll have to make sure that one quarter of my daily food intake is protein: peanuts, black beans, and lean meats.  Things that I'm largely removing from my diet: Christmas cookies (sadly), non-fat mochas, and liquor.  I don't intend to cut cookies and G&Ts out of my diet completely, but they will be considered treats to enjoy one or two days a week in moderation.  During my distance runs (this Saturday is an 18.5 miler) I plan bring 2 energy gels and a few small chunks of a granola bar.  After the runs I need to make sure I'm hydrating quickly and heating/icing any aches and pains.  Also, to lessen the next-day tightness, I will make a point to REALLY stretch out after runs.  I am hopeful that a better runner's diet and more conscientious post-run habits will be just the kick I need to power through this next month.  Luckily I have my running buddy, Georgia Dog, (who always has a smile on her face) to keep me motivated.

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Christmas In Pictures

T'was a very merry and very white Christmas this year!

{Snowy Reindeer Drink Tray}



{A Family Tradition - Christmas Sugar Cookies}

 

{A Home-made Stocking for Georgia's 1st Christmas...Thanks Mom!}

 

{Christmas Day Hike with my Hunnie's Family}

 

 

 

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Holiday Challenge {Marathon Update 1}

With a thesis and a graduation done and Christmas around the corner (more on those later), it has been really difficult to focus on my next big challenge: My 1st Full Marathon.  I've got the hotel reservation, now all I need to do is make it through some serious mileage.  While my thesis kept me from sustaining my training, I was still able to get in some good runs and a hike with the family.  So for this week's training I'm skipping over any build-up (assuming I can at this stage still run a half-marathon) and am heading straight into full throttle marathon training.

Some of my personal goals for a successful week of training:

1. Get at least 7 hours of sleep
2. Ice any soreness for 10-15 minutes after a run
3. Drink at least 4 glasses of water before AND after workouts

I'm excited to get 'er done.

 

 

Wednesday	Thursday	Friday	Saturday	Sunday	Total
Hills/6 mi	Bikram Yoga	Tempo 5 mi	15 mi	Rest	26 mi

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T minus 30

I may have missed the fondue party tonight because of a take-home final, and more importantly my thesis, but I found a way to celebrate the 30 hour countdown...ice cream for dinner.  I'm starting to think this gurgley stomach is actually due to sugar overflow and not nerves.  Wish me luck!

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Parallel Universe

Somewhere in a parallel universe, I have already finished my Master's thesis, with a topic of "The Implications of Basket Weaving on Modern Society."  Alas, in this universe I am no where near completion of my thesis.  One thing I am done with...class.  Yes indeedy, today I celebrate my last college class.  Forever?  Who knows what the Universe has in store for me.  While I am still leaps and bounds away from really being done for the semester, I am taking several moments today to celebrate how far I've come.  And even though I'm sleep deprived and have had no time to go running the last few days, I made an effort to commemorate my last day of class by dressing "extra nice"--a.k.a. throwing my hair in a bun and putting on one of my favority Nordy's tops.  It's the final countdown.

 

 

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