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Posts tagged as “fall”

Qualifying for the New York City Marathon

Published February 6, 2014
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It has happened!

[caption id="attachment_354" align="aligncenter" width="595"]Officially Registered Officially Registered[/caption]

I am running the TCS New York City Marathon on November 2, 2014!

I cannot begin to explain what the New York City Marathon means to me, or even how the process of committing to qualifying affected me (though I will try to in a following post). All I know is that I am literally so excited that I have  found myself teary eyed on several occasions- on the train, during practice runs, at finish lines- thinking about how it would feel to actually be coming down the final mile. It's super embarrassing, but true.

Not only did I decide spontaneously that I would immediately begin fulfilling my 9+1 credits, but I decided in August, which left little more than four months to run nine races.And since I am no speed demon (sub 1:30:00  ½ Marathon Qualifying Time? Wici-What!), I qualified via the New York Road Runner’s 9+1 Program.

(Note: Unbeknownst to me, this year was the last year you spontaneously join NYRR mid-year and qualify for the following year. Now you must be a member from Jan-Dec of the year you complete your 9+1).

[caption id="attachment_353" align="aligncenter" width="324"]Done! Done![/caption]

From August 24th to December 14, I ran 9 races: the Percy Sutton Harlem 5K, Autism Speaks 4M, Bronx 10 Mile , Grete's Great Gallop 1/2 Marathon,  Poland Spring Marathon Kickoff 5M, NYRR Dash to the Finish Line 5K, Join the Voices 5M ,Race to Deliver 4M, and the Ted Corbitt Classic 15K.

[caption id="attachment_384" align="aligncenter" width="480"]Qualifying for the TATA NYC Marathon Qualifying for the TCS NYC Marathon[/caption]

Looking back on those races, two are tied for my favorite: the Bronx 10 Mile (because I had never ran 10 miles before and this race really changed my perspective on running), and the Ted Corbitt 15K (because I finally could breath a sigh of relief, having squeezed in all nine races before the end of the year, and because I had my mom, my aunt, and my mister there to celebrate with me).

Now I just have to learn how to train for a marathon! Then again that is why I found myself signing up for a "practice" marathon this spring... but that is another story. A whole new racing season is coming and I can't wait to get started.

 

 

Pecan Pie

Published October 20, 2013
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Thanksgiving is a comin' and as it my favorite holiday I think, I am at the very least, required to learn a new recipe in order to celebrate properly. Amiright?

[caption id="attachment_118" align="aligncenter" width="480"]Pecan Pie, oh my! Pecan Pie, oh my![/caption]

I knew I wanted to make a pecan pie, but other than that, I really didn't know where to begin. I quickly learned that the most "traditional" form of pecan pie uses Karo corn syrup. And about a cup of it. Don't get me wrong, I love baking and with that comes some territory that will never be "healthy". And I'm fine with that; indulge and enjoy, now worries here. But certain things still freak me out gross me out a little: shortening? Corn Syrup? The jury is still out.

As a result, I found a variety of recipes that were quite diverse. Each recipe seemed to have a completely different combination and ratio of sugars, molasses, corn syrup, and pecans. One popular recipe even omitted the corn syrup completely. However, as this was my first attempt, I decided to go very traditional, and finally settled on this version, from Simply Recipes.

 Recipe

1 9-inch pie shell, frozen or chilled for an hour if freshly made.
2 cups pecans, coarsely chopped
2 eggs, slightly beaten
1 cup light corn syrup
1/4 cup brown sugar
1 Tbsp molasses
2 Tbsp melted butter
2 Tbsp flour
1/4 tsp salt
1 tsp vanilla

Optional: Whole pecans for decoration

1. Preheat oven to 375°F. Laid pie crust in the bottom of pie plate and crimp edges.

2. Spread pecans along the bottom of the pie shell. Mix the remaining ingredients and pour over pecans. (No need for an electric mixer, you can mix by hand.) The pecans will rise to the surface of the pie. Use whole pecans and laid gently on top of the pie mixture to decorate.

3.Bake at 375°F for 40-45 minutes until the filling has set. About 20 minutes into the cooking you may want to use a pie crust protector, or tent the edges of the pie crust with aluminum foil to prevent the pie crust edges from burning.

4. Remove from oven and let cool.