Sunday, November 25, 2007
Afton Fat Ass Fun Run
5 years ago, Scott Wagner, RD for the Afton Trail Races began a tradition. He bushwhacked a trail for 10-15 of us to enjoy as a fat ass run, usually the Friday or Saturday following Thanksgiving. We've always enjoyed it very, very much. We run on deer trail, or Scott trail, through drain pipes, along the river, up and down rock cliffs. Following the hike we have a fabulous social time with pot luck. It's always been a ton of fun.
This year Scott wasn't up to putting together the FA run. We were all very very fortunate that John Storkamp and Kevin Martin followed Scott's tradition and put on a FA for all of us to enjoy.
It was marvelous. Truly, one of the best ever. Kevin and John spent 25 hours creating and carving out a 3.5 hour run for us. We are so lucky. There was a record number of participants this year. It seems that we are experiencing a bit of growth in the interest of trail running lately. There were quite a few new faces at this FA, it was fun to meet some new people. We had roughly 30 people out on the trails!
I enjoyed the later start, 9:00. I didn't have to leave home until 7, was able to see Mom and Dad off to Texas at 415 AM and even was able to cook Troy his Coco Wheats before I headed off.
I packed up a tray of 5 dozen Christmas Cookies, 2 pounds of fudge and 3 Dozen Biscotti. I came home with 2 cookies and 4 pieces of biscotti! I guess it was a hit.
Anyhow, the Visitor's Center was reserved. Luckily there are two wonderful fireplaces outside with picnic tables, so we set up house outside. It was a 35 degree day, not to shabby.
John gave a quick synopsis of our run, we mingled and met, and headed on out upon the deer trail. It was so wonderful, rough, rugged, lots of hiking, climbing, running and smiles and laughing everywhere.
We ran along the deer trail, through crevasses, gorges, up cliffs and down steep hills. We even ran a beach run, along the St. Croix River. We had a crossing and many became wet. Lucky for us, John and Kevin set this up 2 miles from the finish so those that were wet and cold didn't have to put up with it for long.
We had two aid stations set along the course. Cheese, crackers, cookies, grapes, sparkling cider, oranges; we were treated well.
After 3.5 hours on the trail, those who had strapped GPS to their wrists told us we had covered just over 10 miles. What a great workout! It was fabulous. How many can say it takes 3.5 hours to cover 10 miles?
When we arrived to the visitor center the two outdoor fireplaces were stoked, food was plenty, there were warm bathrooms to change into, hot coffee and cider was ready. Great company and conversation was abundant.
Thank you, John and Kevin, for just a wonderful Fat Ass at Afton. It is one that we will never forget.
This year Scott wasn't up to putting together the FA run. We were all very very fortunate that John Storkamp and Kevin Martin followed Scott's tradition and put on a FA for all of us to enjoy.
It was marvelous. Truly, one of the best ever. Kevin and John spent 25 hours creating and carving out a 3.5 hour run for us. We are so lucky. There was a record number of participants this year. It seems that we are experiencing a bit of growth in the interest of trail running lately. There were quite a few new faces at this FA, it was fun to meet some new people. We had roughly 30 people out on the trails!
I enjoyed the later start, 9:00. I didn't have to leave home until 7, was able to see Mom and Dad off to Texas at 415 AM and even was able to cook Troy his Coco Wheats before I headed off.
I packed up a tray of 5 dozen Christmas Cookies, 2 pounds of fudge and 3 Dozen Biscotti. I came home with 2 cookies and 4 pieces of biscotti! I guess it was a hit.
Anyhow, the Visitor's Center was reserved. Luckily there are two wonderful fireplaces outside with picnic tables, so we set up house outside. It was a 35 degree day, not to shabby.
John gave a quick synopsis of our run, we mingled and met, and headed on out upon the deer trail. It was so wonderful, rough, rugged, lots of hiking, climbing, running and smiles and laughing everywhere.
We ran along the deer trail, through crevasses, gorges, up cliffs and down steep hills. We even ran a beach run, along the St. Croix River. We had a crossing and many became wet. Lucky for us, John and Kevin set this up 2 miles from the finish so those that were wet and cold didn't have to put up with it for long.
We had two aid stations set along the course. Cheese, crackers, cookies, grapes, sparkling cider, oranges; we were treated well.
After 3.5 hours on the trail, those who had strapped GPS to their wrists told us we had covered just over 10 miles. What a great workout! It was fabulous. How many can say it takes 3.5 hours to cover 10 miles?
When we arrived to the visitor center the two outdoor fireplaces were stoked, food was plenty, there were warm bathrooms to change into, hot coffee and cider was ready. Great company and conversation was abundant.
Thank you, John and Kevin, for just a wonderful Fat Ass at Afton. It is one that we will never forget.
Biscotti
Biscotti means 'twice baked' in Italian. I've tried many biscotti recipies and this is the one i have decided is the best. I bring this everywhere, much like the Oreo Crunch Brownies. Everyone loves them.
1 Cup Butter
1 Cup Sugar
1/2 t salt
1/4 C cinnamon
3 eggs
3 C flour
2 1/2 t baking powder
1/2 t baking soda
2 Cups chopped pecans
32 oz bag of Milk Chocolate Chocolate Chips
OK, I double the above recipe to get about 50 big biscotti. I realize not everyone wants mega sized, tons of biscotti. I can't imagine why! Above is the recipe for normal people. I guess.
Heat oven to 325. Grease two baking sheets. Cream butter, sugar, salt, cinnamon 1 minute. Add eggs, one at a time, beating well after each egg. Mix in flour, baking powder and soda. Fold in 2 cups chocolate chips and nuts. Mix gently, only until well blended. Shape the dough into a long log or make two logs. Flour surface well. Place logs onto well greased pan. Bake 25 minutes. Cool to room temperature. Using a serrated knife, cut the logs into slices. Place them cut side own on another greased cookie sheet and bake for 50 minutes at 275. When cool dunk into melted chocolate. Yum. Warning: 357 calories per biscotti (my size biscotti-4")
1 Cup Butter
1 Cup Sugar
1/2 t salt
1/4 C cinnamon
3 eggs
3 C flour
2 1/2 t baking powder
1/2 t baking soda
2 Cups chopped pecans
32 oz bag of Milk Chocolate Chocolate Chips
OK, I double the above recipe to get about 50 big biscotti. I realize not everyone wants mega sized, tons of biscotti. I can't imagine why! Above is the recipe for normal people. I guess.
Heat oven to 325. Grease two baking sheets. Cream butter, sugar, salt, cinnamon 1 minute. Add eggs, one at a time, beating well after each egg. Mix in flour, baking powder and soda. Fold in 2 cups chocolate chips and nuts. Mix gently, only until well blended. Shape the dough into a long log or make two logs. Flour surface well. Place logs onto well greased pan. Bake 25 minutes. Cool to room temperature. Using a serrated knife, cut the logs into slices. Place them cut side own on another greased cookie sheet and bake for 50 minutes at 275. When cool dunk into melted chocolate. Yum. Warning: 357 calories per biscotti (my size biscotti-4")
Recipies
Before I post my Afton Fat Ass fun run I will post the recipies that were heavily requested. This is the never fail pie crust for the never fail pecan pie. Both recipies are from my Great Grandmother that have followed on down the line to me. I don't imagine my boys will continue the tradition!
Never Fail Pie Crust:
2 1/2 C flour
1 C shortening
Crumble with hands
Mix 3/4 C milk with 1 egg.
Mix together and add to flour mixture, slowly. When you can form a ball stop mixing. Roll onto flour surface. Ball will be quite wet; I usually add 1/2 c additional flour while rolling out. Even if your ball sticks to the counter and you make a mess of it, you can rebundle into a ball and roll out again. You can't ruin it. Really! This makes TWO crusts.
For my Pecan Pie:
Heat oven to 350 degrees
1 1/2 C corn syrup
1 1/2 C dark brown sugar
5 eggs
1/3 C butter, melted
1/2 t Salt
2 t vanilla
2 C pecans
Mix well. I double and make one very full 4" deep pie. This recipe makes a nice full 9" pie for normal people. Pour filling into unbaked pie crust, pour 2 C pecans over. Bake AT LEAST 60 minutes. I usually have to cook my whopper 2 hours.
Pour filling into
Never Fail Pie Crust:
2 1/2 C flour
1 C shortening
Crumble with hands
Mix 3/4 C milk with 1 egg.
Mix together and add to flour mixture, slowly. When you can form a ball stop mixing. Roll onto flour surface. Ball will be quite wet; I usually add 1/2 c additional flour while rolling out. Even if your ball sticks to the counter and you make a mess of it, you can rebundle into a ball and roll out again. You can't ruin it. Really! This makes TWO crusts.
For my Pecan Pie:
Heat oven to 350 degrees
1 1/2 C corn syrup
1 1/2 C dark brown sugar
5 eggs
1/3 C butter, melted
1/2 t Salt
2 t vanilla
2 C pecans
Mix well. I double and make one very full 4" deep pie. This recipe makes a nice full 9" pie for normal people. Pour filling into unbaked pie crust, pour 2 C pecans over. Bake AT LEAST 60 minutes. I usually have to cook my whopper 2 hours.
Pour filling into
Wednesday, November 21, 2007
Thanksgiving Sugar
The Thanksgiving Holiday is already upon us. Honestly, it seems to arrive more quickly each and every year.
My parents will arrive this evening, my sister is hosting dinner this year. My duty is to bring the desserts. I have created the nitch as the 'dessert bringer' for years now. It's my own doing!
Earlier this month I was afraid of baking the Thanksgiving Sugar, but as time has passed this month, the fear has gone away. Reading Feel the Fear and Do It Anyway, an assignment from Coach Dave, helped immensely.
So I will arrive to dinner with cherry pie, pecan pie, lefse, biscotti and a ton of cookies.
Here are a few pictures of my Thanksgiving Sugar. I'll post recipes if interested.
Have a very very happy Thanksgiving!
My parents will arrive this evening, my sister is hosting dinner this year. My duty is to bring the desserts. I have created the nitch as the 'dessert bringer' for years now. It's my own doing!
Earlier this month I was afraid of baking the Thanksgiving Sugar, but as time has passed this month, the fear has gone away. Reading Feel the Fear and Do It Anyway, an assignment from Coach Dave, helped immensely.
So I will arrive to dinner with cherry pie, pecan pie, lefse, biscotti and a ton of cookies.
Here are a few pictures of my Thanksgiving Sugar. I'll post recipes if interested.
Have a very very happy Thanksgiving!
Monday, November 19, 2007
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Sunday, November 18, 2007
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