Hello Fall

Friday we had temperatures in the 70s.  On Saturday, I woke up to temperatures in the 50s and cold rain.  Talk about a quick transition to Fall weather!  I had 8 miles on my training plan.  Tapering + bad weather = no motivation to run.  At all. 

I decided to take Leela for the first 2 miles since she was up and ready for a walk.  She may be cute, but sometimes she can be very annoying to run with. 

I never warmed up because she kept stopping to sniff things.  I also should have worn gloves because with all the wind my ears and hands were burning by the time I went home to drop Leela off.  I got back to the house to leave the dog and it was so warm (and dry) that I could not get myself out back out the door. 

On Sunday, I decided to redeem myself.  It was even colder when I left (45*), but it wasn’t raining and I bundled up appropriately.  This run was so much better.  I was smiling the whole time, thinking how the next time I run 8 miles I will be at one of the greatest marathons in the world.  I truly believe that sometimes it’s much better to push back a training run and do it when you are in the right state of mind. 

Fall also means the return of football.  I really only get into football when drinking or socializing is involved (so at a party or bar).  I have a short attention span, so I decided to bake cookies while Neil cheered on the Redskins.  Maybe not the healthiest food for pre-marathon week.  I’ll probably unload these at the office.

White Chocolate Wonderful Cookies

Ingredients (makes about 1.5 dozen):

• 2 cups old-fashioned oats
• 1 cup all-purpose flour
• ½ tsp salt
• 1 tsp baking soda
• 4 tsp butter, softened
• ½ cup agave nectar
• ⅓ cup White Chocolate Wonderful Peanut Butter (aka the best PB you’ve ever had.  Buy it and thank me later)
• 1 egg
• 1 tsp vanilla
• ½ cup white chocolate chips

Directions:

1. Preheat oven to 350*.  Line a baking sheet with parchment paper.
2. Mix together dry ingredients in a medium-sized bowl (oats, flour, salt, baking soda).
3. Beat wet ingredients together in a large bowl (agave, PB, butter, egg, vanilla) until smooth.
4. Slowly fold dry ingredients into wet.  Fold in white chocolate chips.
5. Roll into 1” balls.  I recommend flattening them with a fork.
6. Bake for 12 minutes, or until they begin to brown.