Monday shouldnâ€™t be the day you choose to get up super early and go for a long run.Â It certainly wouldnâ€™t normally be my choice but due to work details, Tuesday and Wednesday were out.Â Wednesday is my day of preference for long runs because the body has had 2 days of rising early but not yet exhausted.Â Monday?!Â Monday is tough. Body says â€œSTAY IN BED!â€Â Mind says â€œget going, get it over withâ€.
I met Jenn today for a run of 6 miles.Â Last night we had a very heavy garlic pasta dish and Iâ€™m one of those people that doesnâ€™t seem to absorb garlic very well.Â It comes out of every pore and hangs like a thick cloud on my breath.Â I was so nervous garlic would fill the Fitness Mill where we meet and, if I began breathing heavy during the run, Jenn would keel over and pass out from the fumes.Â It didnâ€™t happen.Â At least the part about Jenn keeling over.Â As for the wicked garlic smell, I didnâ€™t smell anythingâ€¦did you?!!!
On the way home I met up with Ted who rode his bike slow with me for about 1/4 mile then took off home to take Shane out.Â I ran into Ted again but he was withÂ Shane at MVCC .Â Ted was still in bike shorts (yesâ€¦spandex).Â He said he thinks a lot of people liked his outfit because he got quite a few waves and honks.Â Â He said the one guy in the Cafe Cannoli truck winked at him.Â Â How nice to live in such a friendly neighborhood. Â
Todayâ€™s run: 5:15 miles to meet up.Â About 6 miles of exhaustive running then 7 easy miles home.Â Total miles: 18 plus, average pace 9:15.Â Body check:Â All systems ok. No aches. No pains.Â
A Custard to soothe the soul but not for the calorie conscious.
This recipe is based on a Francois Payard recipe for Honey-Saffron Apple Tart with Chocolate Chiboust.Â Youâ€™ll have to wait for that one until September 30th. Regard this recipe as a warm up.
Lets start with the tart shell- makes 1 shell
- 2 sticks unsalted butter
- 1/2 cup + 1 TBS sugar
- 1 large egg yolk
- 1 large egg
- 3 1/4 cups all purpose flour
Combine butter and sugar in bowl and mix on medium speed until fully combined.Â With beaters moving, add the yolk and the egg, one at a time.Â Add the flour and mix until all is incorporated and dough is smooth.
Remove the dough from the bowl, form a ball, wrap in plastic and refrigerate for at least 2 hours.
Brush the bottom and sides of a 9â€ pie pan with melted butter.
On a lightly floured surface, roll out dough in all directions to make round and about 1/4 inch thick, 12â€ round.Â Drape over rolling pin and unroll over pan.Â Press into pan to fit snug.Â
Prick with a fork on the bottom and refrigerate for 30 minutes.
Preheat oven to 375 F and partially bake for 12 â€“ 15 minutes.Â Let cool.
- 2 Bartlett pears, peeled, cored, and chopped into 1/2 inch cubes
- 1 TBS butter
- 1/2Â tsp cinnamon
- 2 TBS honey
Heat the butter in a pan over medium â€“ high heat.Â Add the pears and cinnamon, stirring with a wooden spoon to coat all the pears with butter and cinnamon.Â Now add the honey, 1 TBS at a time and cook until tender but still holding shape.Â Remove from heat and set aside.
- 1 TBS sugar
- 2 large eggs
- 1/4 cup heavy cream
- 1/4 cup milk (I used 1% â€“ itâ€™s all we had )
- 1 TBS Amaretto Liquor
- 1 cup mixed berries such as blackberries, raspberries, etc. â€“used in final assembly.
Put the sugar and eggs in a bowl and beat until well combined.Â Beat in the cream, milk, and Amaretto.Â
Assembly:Â Â Preheat the oven to 325 F.Â Line a cookie sheet with foil and place the tart shell pan on the cookie sheet.Â Place the pears on the bottom of the tart shell then pour the custard mix on top of the pears.
Dot with the berries and bake on the cookie sheetÂ for 40 â€“ 45 minutes or until there is only a slight jiggle in the center of the custard.
Remove from oven, let cool.Â Refrigerate until ready to eat.
Make sure you serve it with a large dollop of whipped cream.