#184

To many people, a 5k is no big deal... but, for someone like me who has always hated running and swore I would never be able to do ONE mile let alone over THREE miles at one time, it is a huge thing!!  After I graduated college, I really concentrated on my "to do" list containing things I want to accomplish/do before I turned 30, and a longer list of things over time (as a side note, my Pop-Pop firmly believed that the more you educate yourself and set goals for yourself, the lower risk you have of getting Alzheimer's, so I believe him). 
After I developed a love affair with running, after I learned that it did wonders for me when it came to weight loss, I added the Broad Street run to my list, why not, 10 miles seemed like nothing at the time!!!!  I'm reeeeeeeally hoping 2012 will be my year to do it (even though I totally do not think I'll be able to do it!!).  So, I signed up for my very first 5k and am one step closer to believing in myself a little bit more :-)
Below are some special pictures that I will hold very dear to me for a long time...and here's why:

The night before, I was snuggling with Madison and the following conversation took place: 
Me: "Madi, I'm nervous.  What if I can't finish the race or come in last place?" 
Madi: "It's ok.  Just go and have fun.  Like when I was nervous to play tennis, but then I said to myself "just have fun" and I did have fun and I wasn't nervous anymore" 
Me: "But I really want to do the whole thing without stopping.  What if I feel like I can't do it anymore and want to give up?"
Madi (with such a beautiful look on her face, looking right at me): "Aunt Lisa, if you feel like you are going to give up, just believe in yourself.  I believe in you!" 
I totally feel this little 7 year old would make an amazing coach after the way she spoke to me - I seriously felt like I could run the entire Broad Street run the next morning!!  So, the first picture is of me and my inspiration!

For my first race, I was # 184 and I am a cornball and came up with something that signifies each # (along with the help of my party of 5).  #1 stands for my first race! (and yes, this is my official picture of me about to cross the finish line b/c I didn't realize there was a professional photographer taking your pic. and I was so excited to see my family at the end!!)

#8 stands for....I don't think I could come up with something haha!

#4 stands for my four supporters who were there to cheer me on and got me through to the end <3

Just remember, when you feel like you are going to give up, just believe in yourself!

one reason I love fall...the FOOD!

Mmmmmmmmm!!!!  I love the fall season for LOTS of reasons, but particularly because of the warm, homey, comfy foods that come along with it!  Two of my all time favorite foods is carrot cake and banana bread - well I went over my Mom-Mom's (who easily inspires me to cook everytime I walk into her house b/c she is always cooking something so wonderful) and came across this recipe for Carrot Bread With Hazelnuts, Coconut and Cream Cheese Glaze ----um, are you wanting to run out to the store and buy the ingredients now just like I did?!?!  It is TO.DIE.FOR!!!  and it's easy!!  Let me know if you give it a try and how it came out for you!  For someone who is very kitchen UNfriendly, I thought it was nice and easy and delish :-)




Total Time: 1 hr 15 min.


Prep:  20 min.

Cook:  55 min.

Servings: one 9-by-5-inch loaf or three 6-by-3-inch mini loaves


Carrot Bread With Hazelnuts, Coconut and Cream Cheese GlazeRecipe
Ingredients

For the Bread:

1 stick unsalted butter, melted and cooled (or 1/2 cup vegetable oil), plus more for the pan

1 1/4 cups all-purpose flour

3/4 cup granulated sugar

1 teaspoon baking powder

1 teaspoon salt

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/2 teaspoon grated nutmeg

3/4 cup hazelnuts, toasted and chopped

1 cup sweetened shredded coconut

2 large eggs

1/2 cup plain yogurt or sour cream

1 teaspoon vanilla extract

1 teaspoon grated lemon zest (optional)

1 cup shredded carrots

For the Glaze:

1 cup confectioners' sugar

3 tablespoons cream cheese, softened

2 tablespoons milk

1/4 teaspoon vanilla extract

Directions

Make the carrot bread: Preheat the oven to 350 degrees F. Lightly butter one 9-by-5-inch loaf pan or three 6-by-3-inch mini loaf pans.

Whisk the flour, granulated sugar, baking powder, salt, baking soda, cinnamon and nutmeg in a large bowl. Add the hazelnuts and coconut.

Whisk the eggs, melted butter, yogurt, vanilla and lemon zest (if using) in a medium bowl. Stir in the shredded carrots. Fold the carrot mixture into the flour mixture until just combined.

Spread the batter in the prepared pan(s). Bake until a toothpick inserted into the center comes out clean, about 55 minutes for a standard loaf or 35 to 40 minutes for mini loaves. Cool 30 minutes in the pan(s) on a rack, then turn out onto the rack to cool completely.

Make the glaze: Whisk the confectioners' sugar, cream cheese, milk and vanilla in a bowl. Pour over the cooled carrot bread and let set, 15 to 20 minutes.