That's right. Double peanut butter! As in, the top is peanut butter too!
Except that it was a huge disappointment. The peanut better on top was made smooth so that it would set properly and tastes more like Reese's pieces than the delicious PB filling. I felt like the smooth PB also detracted from the filling, overwhelmed the flavor, and thus ruined the magic of peanut butter on peanut butter.
Every few weeks I visit the Brigham to pick up samples. Usually I take the train in, rather than opting for the shuttle. But the shuttles returns me safe and sound to work when its over. This is the view from the shuttle stop - a walkway linking buildings, outdated architecture towering above more recent renovations.
I always indulge at Au Bon Pain on these occasions. I grab some coffee and a pastry or oatmeal. I lean towards the oatmeal now that they have begun labeling pastries with calorie counts. There is only one item below 300 calories, just barely. The majority are between 450-800 calories per baked good. It's terrifying and guilt-inducing. Given that the ABP is in the hospital lobby itself, I'm rather grateful that someone finally demanded they disclose the truth of the massively unhealthy pastries being hawked to guests and workers. I rather suspect that business is down on those items too. The spinach and cheese croissant is the healthier pastry at 290 calories - however, I still cringe to imagine how much of that comes from fat.
Returning to the gym after a long absence has proven that nothing has changed. My usual day locker still sits empty when I'm not there. The same guys still show up to pump iron at 7pm each night. A couple of new trainers were added, but the old ones still remain and still remember my name.
It's like coming home.
In a poor comparison of healthy foot (right) and swollen foot (left), I show off my latest running injury. This one is called Extensor Tendinitis.
From Go Barefooting:
The typical runner making the switch will usually complain of sore and tight calves after the initial barefoot runs. This is because the calf muscles are now being tightened and flexed. After that initial shock is gone and the calves begin to adapt, the same runners typically complain of pains in the tops of their feet. These pains are usually coming from two muscles and/or three tendons that run the length of the top of the foot, one of which actually starts along the tibia.
All of you who started out with calf pain transitioned to top-of-the-foot pain for that very reason. Your calves got extremely tight and sore. A lack of proper stretching and relaxing caused a counter balance problem, which manifested itself in the connective tissues in the top of the foot.
Orange Olive Oil Cake
This recipe is actually from Smitten Kitten, and was originally made with blood oranges. I feel the blood oranges are far too precious to bake with, so I substituted naval oranges. In the end, I believe this was the correct choice. The bread itself is incredibly sweet, so a sweet citrus like blood orange would only make it nauseatingly sweet in my opinion. The naval orange had a delicious tart flavor that complimented the cake. And it was chalk-full of orange chunks.
Big hit at the coffee machine at work. Gone within an hour. If you notice, I only bake for my coworkers. It's too dangerous to keep this kind of stuff in my house.
These were a part of my Orange Olive Cake preparation. Three oranges go into this cake, which is more like a sweet bread. Perfect for breakfast, delicious with tea.
The process of actually cutting up these oranges, however, is elaborate. First you chop off the tops and bottoms like shown in this photo. then you use a knife to remove the rest of the peel and pith from the sides. Then comes the annoying part: You cut each section out individually so as to end up with only the juicy flesh and not the skin separating the sections.
I do have detailed step-by-step photos of this process, but I'm limited to one per day on here. I like to abide by my own arbitrarily made rules. The end product is tomorrow's photo.
I was just bragging that I found this in a 1.5L bottle. This is fabulous, easy to go down wine. I'm pretty sure they should sell it in boxes, just so I can have 4L in the fridge and handy at all times. It would be so much easier for parties.
