Half Marathon Recap

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About 10 weeks ago my friend Anna texted me asking if I wanted to run the Seattle Rock n’ Roll Half Marathon.  I agreed and convinced Sarah to do it also.  Since then, I’ve been working hard getting in as many training runs as possible.  The race was last Saturday, and I couldn’t be happier with the results!

Anna flew in Friday and we met in Seattle to get some last minute details in place for the bridal shower we were hosting Saturday afternoon for my future sis-in-law, Erica.  We headed to the expo and picked up our packets and then went out for dinner.  Saturday morning came quickly.

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We all started together and kept a comfortable pace for the first several miles.  Eventually Sarah and I fell in together.  By mile 7, I was getting super hungry.  I hadn’t experienced that sensation in my training and started to feel frustrated.  I was glad that Sarah was with me because we supported each other and pushed through the miles one by one.  Mile 8 passed and I tried to put down a gel.  I was really struggling mentally.  My legs were tired, my feet hurt, and I was hot.  Eventually we made it through to 9, then 10 and 11 came quickly.  The last part of the race is along Highway 99, there are sweeping views of the Puget Sound and cars were honking and waving as they drove by.  Tons of racers were stopping to take photos.  Sarah and I pushed through the uphill and FINALLY rounded the corner to the last stretch of the race.  There were tons of people lining the course cheering for their family and friends.  There is a short down and then a steep uphill.  I could feel Sarah steps behind me and we both started to sprint.  I was scanning the crowd the whole time looking for Rory and just as I passed him I heard him yelling.  Crossing the finish line was emotional, but I felt so proud of myself, I couldn’t help but smile.   Anna finished shortly after us and we all met to walk back to Sarah’s apartment to get ready for the bridal shower.

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I finished in 2:32:14 via my watch and 2:38:07 via the timing chip, Sarah was 2:38:08, which was awesome considering she hadn’t been training much.

Overall it was a blast and we’re already scheming our next race!

xx

-h

This Challenge is Making Me Stronger

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Welp you guys, tomorrow is the half marathon!  I’m nervous/excited.  I feel prepared, but don’t know what to expect.  My friend Anna is flying in from Utah today and I’m absolutely thrilled to see her for the first time in over a YEAR.  Anna and I lived together in what I affectionally refer to as the “Wanna Tappa Kegga” house, us and 5 guys in SLC.  It was like the Real World meets ski bum life.  And, before that lived together in the dorms. Needless to say, we’ve been through a lot together, and I can’t wait to face this challenge with her.

I already mentioned that this will be Sarah’s 2nd time running the Rock n’ Roll Seattle Half, so she’s our veteran and will be showing Anna and me the ropes.

I’ve been thinking a lot recently about mantra style thinking and when I saw this on Pinterest via Elle Noel, I knew I wanted to share it.

 

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If you’re participating this weekend in the Rock n’ Roll, Ragnar in Utah or any race – GOOD LUCK!

Have a great weekend!

xx

-h

Link Love

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Sometimes I don’t want to share every funny thing I find on the internet by hitting share on FB.  Here’s what I’m entertained by right now.

Lucille or Kanye Quote? You decide via EW.

George Zimmer, founder of Men’s Wearhouse fired?!

Loca the pug that cannot run.

Sad Cat Diary and Sad Dog Diary.

Adorable Peter Pan at Disneyland.

I LOVE weddings, Moment Junkie features hilarious, emotional, and special wedding moments.

And this photo of the new tiger cub at the Point Defiance Zoo:

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So cute!

xx

-h

Chewy Ginger Molasses Cookies

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As a kid, my grandmother always had cookies at her house.  My parents didn’t keep junk food in the house, let alone cookies, so going to Grandma Jeanne’s always meant we would get to have either a ginger snap or oatmeal cookie after lunch.  A couple years ago I made this Bon Appetit Chewy Triple Ginger Cookie Recipe and it was delicious, but pretty labor intensive given the amount of ingredients.  Recently, I picked up the Tom Douglas Dahlia Bakery Cookbook and marked the recipe for Old Fashioned Molasses Cookies with Fresh Ginger.  Last night I combined parts of both recipes for these Chewy Ginger Molasses Cookies.

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Chewy Ginger Molasses Cookies

-3/4 cup (1.5 cubes) unsalted butter
-1 cup light brown sugar
-1 large egg
-1/4 cup molasses
-2 teaspoons fresh ginger peeled and grated
-2 cups flour
-2 teaspoons baking soda
-1/2 teaspoon ground cinnamon
-1/2 teaspoon salt
-1/2 cup finely chopped crystallized ginger

In a stand mixer using the paddle attachment cream butter and sugar until fluffy.  Add molasses, egg, and fresh ginger and mix to combine.  In a separate bowl whisk flour, baking soda, cinnamon, and salt together.  Add the flour mixture to the wet ingredients and combine.  Add the crystallized ginger and mix until evenly dispersed.

Refrigerate dough for at least an hour.

Preheat oven to 350 degrees.  Pour 1/2 cup of sugar in the raw (or regular white sugar if you don’t have coarse kind) in a bowl.  Form 3/4 inch balls of dough with your hands and roll in the sugar.  Place on parchment lined cookie sheets 2-3″ apart and squish down with your hand so the ball is flattened.

Bake for 7-8 minutes or until golden brown and set around the edges but slightly soft in the center.

Tip: If dough starts to get soft while you are putting on cookie sheets, return to fridge until it’s set again.

These would make great ice cream sandwiches – put a scoop of chocolate ice cream between 2 cookies and wham bam, delicious dessert!

Enjoy!

xx

-h

Exploring the Pacific Northwest: Cape Flattery, Hells Canyon, and Orcas

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We’ve been taking some awesome trips around the Pacific Northwest lately including camping near Cape Flattery, the most Northwest point in the lower 48, then a jet boat tour through Hells Canyon with my family, and most recently to Orcas Island with and to visit some friends we know from Park City.

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Stopped for late lunch at the Next Door Gastropub in Port Angeles on the way to Cape Flattery and walked to the top of the town stairs for the view of Mount Baker.

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Sunset on Hobuck beach.

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Hobuck Beach is one of the premier surf spots in Washington, which we realized once we pulled into our camp spot.

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In the morning, as I was crawling out of the tent, our camp neighbor whisper yelled that he had spotted a whale in the bay.  We scurried out and saw it blow once before it disappeared.  A couple hours later we leisurely hiked out to the actual Cape point and spotted it again!

A couple weeks later we drove to Clarkston, Washington for a Hells Canyon Jet Boat Tour.

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Heading up the calm part of the Snake River.

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An old cattle ranch with no road access, now operates as a small museum, campground, and lunch spot for tour operators.

The next weekend our friends Quincy and Aaron visited from Park City, and we went up to Orcas Island to stay with Sheetal and Mike, more PC buddies.

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The view from Rosario Resort, where Sheetal and Mike work during the summer.  Rosario is a historic place going through a bit of a remodel.  The changes will be a welcome update and we can’t wait to go back.

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A major highlight of the weekend was brunch at Doe Bay, featuring all local produce and ingredients, I was instantly smitten.  We were all blown away by the house infused arugula vodka used in the bloody marys that were dressed with a pickled fiddle head along with the usual suspects.  The menu changes often and when I looked today the lox was no longer listed.  Is there anything better then salmon, bagel, cream cheese, and oozy egg yolk?  Plus everything was garnished with edible flowers from their garden.

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The Doe Bay soaking tub cabin is an island destination for locals and tourists.  The views from the cabin are sweeping of the sound and massive forests.

We are so lucky to be able to explore this wonderful world.

Enjoy!

xx

-h

 

 

Strawberry Rhubarb Crisp in Jars from a Kitchen Bridal Shower

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Yaaaaay! My bff from growing up is getting married!  Over the weekend we threw her a kitchen themed bridal shower.  Invitations from Tickled Peach Studio on Etsy.  I did the printable version which was super easy.

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We decorated the house with vintage tea towels, table runners, napkins, and cookbooks.  Other then that decor was simple, picked up some flowers and put them in jars or glasses, and used strips of fabric for bows where it looked necessary.  I borrowed a giant whisk and strainer from my friend Courtney and they were hilarious sitting on the front porch.

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For dessert I made strawberry rhubarb raspberry crisp in jars that guests could eat at the party or take with them.  We topped the jars with the metal lids and a piece of vintage fabric found at Kristen’s grandmother’s house, then screwed the rings on.

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Rhubarb Crisp in Jars (makes about 32 jars)

You can half this to made 15-16 jars for a smaller crowd!

Topping:
– 4 cups oats
– 3.5 cups flour
– 2 cups pecans toasted then finely chopped
– 1 cup packed dark brown sugar
– 1 cup packed golden brown sugar
(or 2 cups of either)
– 3 sticks of cold butter cubed
– 5 teaspoons ground cinnamon

Whisk the dry ingredients together then add the butter.  Pulse in a food processor in batches until butter is evenly distributed and texture is crumbly.  If you don’t have a food processor, you can use a pastry cutter or 2 forks, but it will take much longer.

Filling:
– 5-6 pounds of berries (strawberries, raspberries, blueberries)
I used 4 lbs of strawberries and about 2 pounds of frozen drained raspberries.
– 7-8 cups of thinly sliced fresh rhubarb
– 2 cups granulated sugar
– 3 tablespoons cornstarch
– 2 tablespoons vanilla extract
– 1/2 cup orange juice
– 1 teaspoon salt

Mix fruit together and then add other ingredients on top. Gently stir until combined and cornstarch is absorbed.

Heat oven to 375 degrees.  Arrange jars on parchment lined cookie sheets (half pint, wide mouth).  Gently spoon fruit filling evenly into jars.  I did them in batches of 12-15 and went back adding more to ones that looked like they could use a bit extra. Using the back of a spoon push gently on fruit to release any air bubbles.  Sprinkle topping over fruit filling so each jar is filled to the brim.  It will shrink down a lot.  Bake 25-30 minutes or until topping is golden brown.  Serve warm or cold, with ice cream or my favorite: homemade whipped cream.  Can be made a day in advance.  Wait until completely cool to put metal lids on in order to maintain crisp topping.

Enjoy!

xx

-h