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« Last post by Fast Eddie on October 23, 2024, 09:48:41 PM »
6K leading out Run Club this evening. Getting dark too soon, too fast.
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« Last post by Fast Eddie on October 22, 2024, 09:22:19 PM »
After 7K bike commute home, got in a 10.8K run. Shorts and t-shirt weather continues. 
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« Last post by Chasing Amy on October 22, 2024, 07:41:42 PM »
Oh hell yeah, this is the thread for me! https://soomfoods.com/blogs/recipes/dark-chocolate-tahini-tart If you haven't discovered Soom Tahini, go and buy some right now. Nice and creamy, doesn't harden up the way other tahini brands do and it is a female-owned business.
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« Last post by Loco Coyote on October 22, 2024, 06:03:32 PM »
Schedule all out of whack today, fasting blood test this morning. I had planned on 12 with 6 mile progression but my blood sugar was so far gone that I could only muddle through a half hour easy run this AM. But afternoon I drove to a downtown park and did 8 with 2X 3 mile (@ 6:44 and 6:33 pace).
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« Last post by glwestcott on October 22, 2024, 04:36:51 PM »
No issues from my Moderna Covid shot Sunday so took advantage of a nice sunny mid fifties day and got in 4 miles.
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« Last post by Fast Eddie on October 21, 2024, 08:03:50 PM »
8K on another terrific sunny, almost hot Fall day.
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« Last post by DocBuzzkill on October 21, 2024, 12:47:28 PM »
Setting this up as a catch-all for various desserts, whether delicious fare at a restaurant or food truck or recipes.Here's the ginger-pear puff pastry tart recipe I mentioned in the sort of Sunday dinner thread. Adapted from Fork, Knife, Swoon
Ingredients 1 sheet of frozen puff pastry, defrosted2 pears, thinly sliced2 to 3 Tbsp unsalted butter, melted1 Tbsp light brown sugar, packed1 tsp pure vanilla extract1/2 tsp ground cinnamon1/2 tsp ground ginger1 Tbsp demerara sugar (or coarse sanding sugar) Instructions Preheat oven to 400F. Line a large baking sheet with parchment paper. Set aside.Place the puff pastry on a clean, lightly-floured work surface. Using a rolling pin, lightly press the pastry to ~ 10 x 10 inch square. Gently transfer the pastry to the prepared baking sheet. Using a sharp-tined fork, lightly poke holes in the puff pastry, leaving a 1 inch border. Avoid completely piercing the pastry.Peel, core, and slice pears; place slices in a medium sized mixing bowl.In a small mixing bowl, combine the melted butter, brown sugar, ginger, vanilla extract, and cinnamon, mixing well. Using a pastry brush, generously brush the top of the puff pastry with the butter mixture.Pour the remaining butter/sugar/spice mixture over the pear slices and gently mix to thoroughly coat the fruit.Leaving a 1 inch border, layer/”shingle” the pear slices on top of the puff pastry, alternating directions to create a wave-like pattern.Sprinkle the pear slices with the demerara sugar.Bake for 15-18 minutes or until the pastry is golden brown and puffed around the edges and the pears are tender.Remove from the oven and let cool for at least 10 minutes before slicing.
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« Last post by Arrojo on October 21, 2024, 12:31:43 PM »
Track workout today!
1 mile warmup jog
8 x 400m, 5K pace.
My legs were very tired and lethargic from playing two hockey games last night
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« Last post by Fast Eddie on October 20, 2024, 09:35:33 PM »
Glorious sunny 75°F day. Worked a 5K/10K race and hour north of Toronto in the morning. Got home and went for 21.5K run.
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« Last post by glwestcott on October 20, 2024, 03:33:30 PM »
3 miles this morning. Covid shot this afternoon.
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