Runner's Bread

I've run three marathons.  Mind you, this sounds like I'm a stud.  I am not.  I don't run fast.  I do a run-walk the whole time and usually complete a marathon in around 5 hours.   Still, finishing my first marathon was one of the greatest accomplishments of my life.  I always remember the feeling I had as I crossed the finish line.  I was so impressed with myself and so happy that it was OVER.  I felt like, if I could do that, I could do anything.  I know a lot of people say that but they say it because it's true.

One thing that people who run marathons know is that, when you are training it is as much about running as it is about food.  When you are running for 5 hours, you get hungry.  You burn massive amounts of calories and you loose electrolytes as much as you sweat.  Before any run, I eat toast and peanut butter with sliced banana, a cup of coffee (which I know is not good, thank you) and a big fat bottle of water.  Most runners actually eat while they run.  It's totally counter intuitive to the old adage that was drilled into us as kids to "wait 20 minutes after eating before you exercise."  But when you run a marathon you have to learn to eat while exercising.  I eat a power bar, 2 goos, a banana, pretzels and anything else, my family and friends bring along the way.  When I am done with a run, I want to get something in my body right away.  I always crave savory foods after a long run, like a chicken sandwich and of course a ton of fluids.

In between marathon day and the beginning of training, there are a lot of medium runs.  I like those runs the best.  They are work but without the extreme physical burden of race day.  My favorite of these runs is the 7 mile run.  This is because I live 7 miles from the beach.  There is a bike path that takes you down to the ocean along the Ballona Creek (which, thanks to the army corps of engineers, is now a huge concrete drainage basin).  At no point do you cross traffic just the occasional cyclist, so it is the perfect 7 mile run for me.  When I get down to the ocean, it's so rewarding.  The marina opens up and the ocean breeze rushes in, cooling me off and telling me that I am almost done.

I haven't run a marathon in 4 years.  I remember asking The Husband (when he was still The Boyfriend) if he would wake up early on a Sunday morning to pick me up at the beach after one of my runs.  It was sort of a litmus test for our early relationship, and of course it worked out just fine.  I would ask him to pick me up in the little town of Playa Del Rey at a coffee shop where I finished my runs.  I would stretch and go inside for a huge glass of ice water and a muffin.  They served these insane muffins there that I called "Everything Muffins" because they seemed to have every kind of fruit, veg and nut inside them that you could imagine.  They were so hearty and delicious that I remember feeling like no muffin had ever been more delicious that they were.  Of course, endorphins will do that to you but still they were pretty damn good.

I have been thinking about training for a half marathon recently maybe in the fall and I thought that I would attempt to recreate the Everything Muffin on my own.  Also, I have a surplus of zucchini in my garden and it's a good way to use them up.

I've modified a few recipes to create this one.  Muffins seem fussy to me unless I'm cooking for a party so I made bread.  The bread is very hearty and dense.  It's more "healthy" than the original Everything Muffin.  If you wanted to add 1/4 cup more sugar and use white flour instead of white/wheat they would probably be more like the original.  And I'm sure it would be even better with cream cheese frosting but that's more like cake at that point.  Here is the version that I like.  It's good for an every day breakfast or for an post-run recovery snack.

Runners Bread

3 Cups White Whole Wheat Flour
1 t Salt
1 t Baking Powder
1 t Baking Soda
3 t Cinnamon
1/4 Cup Milled Flax (I have one with dried blueberries from Trader Joes that I like)
1/4 Cup Shredded Coconut (I used unsweetened but it doesn't matter either way)
1/2 nuts (I prefer walnuts but used almonds because that is what I had)
3 eggs
1 Cup Grape Seed Oil
2 t Vanilla Extract
1 1/2 Cup Turbinado Sugar
1 Heaping Cup Grated Zucchini
1 Heaping Cup Grated Carrots
1/2 Cup Yellow Raisins

Combine flour, salt, baking powder, baking soda, cinnamon,  flax, coconut and nuts and set aside.  Then in a separate bowl, combine eggs, oil, vanilla, sugar whisk together.  Add zucchini, carrots and raisins to wet mixture.  Add dry ingredients to wet.  But into a parchment lined bread pan and bake on 350 degrees for about an hour.

White whole wheat is a great substitute for regular white flour.  You usually don't have to modify the recipe like you do with whole wheat flour and you still get some fiber.
Combine dry ingredients.  My dry ingredients included flax seeds with dried blueberries.  I bought it on accident and it was a great mistake.
Oil and eggs.
Add vanilla and sugar.
Add in the vegetables and then the dry ingredients.
Line a loaf pan with parchment paper.
Fill loaf pan with batter.  Slam down on the counter a few times to get the parchment in it's proper place.
Bake for about an hour at 350 degrees.  Use the ole toothpick test because it can take as little as 50 minutes depending on the oven.
Enjoy (with or without the run).

White Peach Jam

I've known some major canning queens.  You know, the people who have pantries that are filled with jars of various sizes and colors.  People who have pantries that make them look like a 15th century alchemists.

I am not one of those people, but I know a lot of them and subsequently have amassed a little stockpile of my own.  Pickles and peppers, jams and jellies.  All made with love and given to me as Christmas gifts or thank you gifts or just for the sake of not having to compost the bounty of an over abundant Summer garden.

But when my cousin's white peach tree bent over with the weight of the most succulent, drippy and flavorful peaches I'd ever tasted, I thought how incredible it would be to taste them all year long.  The alchemist in me wanted to play.

People who are drawn to nostalgia and dreaming are the people who can.  It's like scrapbooking but with flavors instead of images.  I just like the idea of keeping a little time capsule of sweet summer peaches from June 2012 in my pantry.

I ended up making half of this low sugar recipe (except, I used turbinado sugar instead of white refined sugar).  The flavor of the peaches was what made the jam so unbelievable.  Their tender white flesh melted in my hands if I struggled with the pit for too long.  The skins came right off without even needing blanching.  They were at the height of ripeness. 

So far the lids have not popped which bodes well for me not poisoning The Husband when we eat it.  The little Italian-made jars tempt me every time I open the cupboard for dry beans.  I only made 3 jars and gave one to my cousin.  So, I am going to use them on special occasions.  Perhaps I'll wait until the Fall.  I know that by then, I'll be missing the heat and stone fruit of summer and the contents of these little jars will taste even better... if the lids don't pop.

Tom Kha Gai Martini

Yes, like the Thai soup, but only vaguely. Tom Kha Gai is such a yummy awesome savory soup whose prominent flavors are coconut milk, lemongrass and Kaffir lime leaves.  Sounds like a drink to me.
I came up with this martini last year as a way to deal with all the amazing citrus that I scored on the ranch. The Kaffir limes were especially intriguing to me with their wrinkly skin, all puckered and slick.  And they smell uh-mazing.
I have since seen them at Whole Foods for a few bucks a pop. I would say that the flavor of these Kaffir limes are so distinct and fresh that they are totally worth it in these martinis. The first thing I did was I infused a bottle of vodka with a stalk of lemon grass. Nothing fancy, I basically just put a bunch of beat up lemongrass (if you smash it, the oils come out) into a bottle and let it infuse on a shelf for about a month.
I had this in my freezer all ready to go when the Kaffir limes came my way, so everything was fresh.  Not sure if the Kaffir limes will be around in January still, so I'm sure you can infuse the vodka in a week if you want to try this asap just stick some more lemon grass in there.

Then I made an infused simple syrup.

Kaffir Lime Simple Syrup
The Rind of 2 Small Kaffir Limes
2 Cups of Sugar
1Cup of Water

I took the rind of two small Kaffir limes and placed them in a sauce pan with 2 cups of sugar and 1 cup of water. I brought it to a boil and let it cool and stew a little. Once the syrup cooled on the stove top, I strained out the rind pieces and transferred the liquid to a squeeze bottle.

Here's what you need...

Tom Kha Gai Martini
1/4 Cup Lemongrass Infused Vodka
1/4 Cup Coconut Water (optional dash of Coco Loco if you like creamy drinks)
1 Tablespoon Kaffir Lime Syrup
Juice of 1/2 a Key Lime (or regular limes)

In a shaker filled with ice, combine the ingredients and shake it up.  Put it into a sugar rimmed martini glass and party.  It's perfect for holiday cocktail time.  Beware though... they are strong and taste like wonderful.

My Heaven

Last year, in the beginning of November I stayed with some friends at an amazing hill top estate just north of Los Angeles. My buddies invited us to relax for a few days while they house sat for some old family friends. I spent two days there and returned with a fresh head and a kind of peace that I hadn't felt since returning from my honeymoon. But, most of all, I felt inspired. Inspired to cook, to grow things, to live a better life. Here's why...

...it was paradise up there. We were out of the smog and congestion of the city. The new rains of November had begun to turn the hills green and everything smelled fresher than I knew possible. This house and the property it sits on, were so memorable, so special, that I think I now have a clear idea of what my dream home would look like but mostly, what it would feel like.

True, it was a fancy piece of real estate, but what made the property particularly amazing was not it's size or the amenities that it had. It was how the house and the hillside that it was built on, worked together. The house was very much part of the land, unimposing and harmonious. There was an enormous herb garden and a dozen amazing fruit trees...

lemon...

Kaffir lime..

Buddha's hand...


orange...

a donkey...

a chicken coup,

a ten million dollar view...

and a stunning pool with a pool house (okay that part was kind of fancy).

The homeowners are huge foodies so to top it all off, the kitchen, oh the kitchen... was perfect. Everything in this kitchen was in the right place, a thick solid chopping block with a prep sink just off to the side of the stove, a grand refrigerator that was stocked to the gills with everything good, a pantry with a thousand beautiful oils and vinegars and fresh spices from around the world. Baskets hung from the ceiling used for collecting the days harvest. There was an impressive collection of the greatest cookbooks ever printed. Anything you could imagine, it seemed, had been made in that kitchen. Apparently the homeowner used to teach cooking classes there. I would pay for those classes, if not simply to just be in that kitchen again.

After a day of sunning ourselves by a deep blue mountaintop pool and drinking wine from my friend's family winery. We needed a substantial meal. On the menu that night were grilled beef kababs (grass finished and organic) with couscous and a blood orange sauce, leafed brussel sprouts with pancetta and pomegranates and cheesecake prepared by the lady of the house as a "thank you for housesitting" gift (like that was needed).

Cooking in that kitchen was divine. At one point, I was so blissed out, so deep in the mojo of prepping dinner, inundated with a feeling of purpose and connectedness, that I didn't notice The Husband sitting alone at the kitchen table staring at me. He had a Cheshire Cat smile on his face. "What?!" I said, when I saw him. "One day," he said "I'm going to buy you a kitchen like this. I will." I laughed at him. "I'm serious," he said "I will."

So while I'm waiting for that to come true (and saving every penny for a house of our own), I'll just think back and remember the house of my dreams, the garden, the animals, The mountains, the pool, the kitchen, the meal, the wine and the salted caramels that we ate while sitting by the fire.


I took home a basket of loot when I left the next day. I came up with some fun recipes to make with the citrus fruit (yes mostly cocktails, so what?).

More to come...

Spiced Cranberry Poached Pears

These are my Holiday secret weapons. The ultimate in versatility. This recipe yields so many options and culinary variations that making them a few days before any holiday is just smart. It yields a cocktail mixer, garnish, a holiday salad component, dressing ingredient and a wonderful desert.

Spiced Cranberry Poached Pears & Syrup

1 gallon of sweetened cranberry juice
5 bosc pears
1 slice of lemon peel
1 cinnamon stick
1 teaspoon of mulling spices (juniper berries, star anise, cloves)

Peel pears with a fruit peeler.
Slice them in half, leaving the stem on if you like (I like).
Core with a melon-baller and a paring knife.
Find a nice cranberry juice or juice blend (one without high fructose corn syrup)
Put the cleaned pears in a large sauce pan and cover with the juice.
Add cinnamon stick, lemon peel, star anise, cloves and juniper berries.

Cook until the pears are tender. Remove the pears and spices and let the sauce reduce by over a half.

Once it is thick, sweet and syrupy (coating the back of the spoon) and your house smells like wonderful, consider the following options...

#1 Warm poached pears with vanilla ice cream and spiced cranberry syrup
(Or let the syrup and pears cool in the fridge for up to four days and make...)
#2 Salad w/baby greens, chilled poached pears, blue cheese & candied walnuts
#3 Cranberry salad dressing (olive oil, cranberry syrup, Dijon mustard, lemon, salt & pepper)
#4 Cranberry/Champagne cocktail (Champagne, cranberry syrup & a lemon peel)
#5 Chilled pears for breakfast. Perfect for a New Years hangover.

I hope you try them and I hope you love them. If you come up with any other awesome uses for these beauties, leave a comment below because I can't get enough of them.

Seattle - Walk

So, the post-doughnut walk wasn't an ordinary walk by any means. We, the mob of sugar-filled, marauding, Greek cousins covered all of downtown Seattle in an afternoon. One of the highlights was our trip to the market. Pike's Place Market is one of those special places in the world where tourists actually mingle with locals. True, tourists may outnumber the locals, but the fact that a destination so famous, still maintains such street cred with the natives is incredible. My cousin's wedding flowers came from Pike's. It's a beloved place, it's not hard to see why...














After the market we walked to the most remarkable library in the world, the church of books.












The night concluded with a rehearsal dinner on the lake and a view of the space needle in the sepia tone of a sodium light. The wedding was the next day and I was ready, Seattle never lets me down.