Apr 17: Day 64
- Bike, 10 minutes Z1, 10 minutes Z2, 4 x (6 minutes Z3/3 minutes Z1) 29 minutes Z2, 5 minutes Z1
- Swim: Pool closed for Holiday
I certainly hope everyone had a wonderful holiday weekend, or just a wonderful weekend if Easter isn’t a thing for you secularly or religiously.
Friday I did do a run, a light one, not the heavy interval one on the plan. Took the dog out to the hill and ran up and down it several times with her, and jogged at a Z1 for about 3 miles. This was my compromise with myself. I spent Saturday resting. I had a swim on my schedule but didn’t make it happen in the afternoon, and then when the evening came the thunderstorms swarmed in.
Sunday being a holiday the pool was closed, so I need to be on point with my swims this week since last week was so uneven. However, I did get my ride in and the rest was really beneficial as I was able to hammer through my sets no problem. I’ve done this long enough to know you do not lose fitness from one or two off-days, so as long as I get back on track I should be OK.
I spent much of the weekend cooking and baking. I did the turkey several sides and the dessert for our Easter meal. For dessert I did huge peanut butter cookies since people tend to be “chocolated-out”. I am not really a fan of peanut butter cookies, but I have a recipe that will make a fan out of anyone. If you’ve ever been to Disneyland and had one of the cookies in their bake shop, you know they are an inch thick and moist throughout. These are like that. They’re HUGE, and yet still moist. Here is the recipe for those interested:
Disneyland-Style Peanut Butter Cookies
1 cup butter
1 cup peanut butter
1 cup granulated sugar
1 cup brown sugar, packed
1 teaspoon vanilla
2 teaspoons baking soda
1/4 teaspoon salt
4 cups all-purpose flour
1/4 granulated sugar, for rolling
Optional: Add one bag Reeses peanut butter chips, or one bag Milk Chocolate chips.
1. Cream butter and peanut butter together until smooth. Add sugars and beat until combined.
2. Add eggs, one at a time, mixing until just combined. Add vanilla.
3. Whisk together baking soda, salt and flour. Add dry ingredients in 3 additions, mixing after each addition until just combined; do not overbeat.
4. Form into golf-ball size dough balls roll in sugar. Flatten slightly into thick discs. Think hockey pucks in both size and shape.
5. Cover and chill or freeze for several hours or overnight. When ready to bake, preheat oven to 375 degrees F. Line baking sheets with parchment paper.
6. Bake 7-9 minutes or until edges are lightly browned and middles are no longer shiny or raw. Let cool on baking sheets for 5 minutes then remove cookies to wire racks to cool completely.
They will look underdone, but if they hold shape when pulled off the pan they are done. The cooling process will solidify them the rest of the way. They also don’t spread much, don’t let that surprise you!
Should look about like this, and thick.
I generally get about 24-30 out of the batch. Depends how big you make them. And yes, ALL of the leftovers are here at the office since I can’t keep these in my house.
Tomorrow is my first scheduled “brick” workout, which is a run right after a bike. I’ll have a lot of these over the course of the season. The idea is to get you used to moving from one exercise to the other. These are always challenging workouts and not to be done lightly. In fact, the schedule calls it an “optional” brick, only do it if I feel up to it.
I rested plenty, so I plan to feel up to it. Wish me luck. Cheers!