I'd be a little more worried about this if we were really close to January 15th, but we've got time to build up our endurance. And I'm still running 2 - 3 times during the week, so there's that. I know I need to prioritize my long distance runs a little more, and I will; apparently my motivation has not kicked in super strong just yet. I'm hoping that cooler weather (it's bound to happen one of these days) will give me one of those magical runs where everything feels wonderful and I suddenly want to run for miles and miles and miles. It might happen this Saturday - we're going for 8 miles, and fingers crossed, we'll see lower humidity and cooler temps and that magical run will materialize.
Switching topics, have you ever wondered how bakeries manage to cut certain items into the same size? I sure have, mostly because I can never manage to do it with my home-baked treats. Well, when we sat down at our table on Sunday at Blue Baker, our baker showed us a wheeled contraption, and then brought out a huge pan of frosted brownies:
He scored the tops going both directions, and then used the flat blade in the lower right picture to push all the way through, following the score lines. Same size, perfect rectangles, ready for sale.
You can see him removing the edges here:
This is where our bounty comes from...
Super fresh brownie edges - YUM!
It's not a bar, but Blue Baker is our version of Cheers, and it's really nice to be welcomed so warmly there. In fact, I was refilling my coffee cup when one of the staff walked by and said "hey, where's your husband?" - they even notice when some of us are gone! He was in California last weekend...he'll have to be sure and say hello to her this Saturday. And hopefully I'll have run long enough to earn a few more of those brownie edges!