But squeezing in a few quality runs, especially Monday's visit to Wungong Gorge. Wow, I like that place! That's the view west, towards the ocean, with the valley below running east-west.
On another thought:
I get asked sometimes about some of the recipes I bring to trail runs (it's traditional with the Canadian Trailtrash group to have a post-run "tailgate party" and I'm keeping the tradition for myself here, anyway). So I was thinking maybe I'd post a "Recipe of the Week" or "Recipe of Whenever I Get Around To It And Have a Good One."
Here's the first - this one is a real ultrarunner's post-long run food. It's 200 calories just to look at it. (Apologies all the measurements are in the old-speak, but it's a very forgiving recipe - all recipes I make have to be forgiving).
Whitewater Granola bars
1/4 cup butter
2 cups peanut butter (low fat is a healthier choice)
1 1/2 tbsp vanilla
1 1/2 cups brown sugar (don’t press it)
1 cup agave nectar or honey
6 cups oats
1 cup coconut, toasted
1 cup sunflower seeds, toasted
1 cup sesame seeds, toasted
2 cups chocolate chips (or 1 cup raisins and 1 cup chocolate chips)
some chia, of course
Step 1: Disconnect your smoke detector. Maybe most of you don't need this first step like I do.
In a skillet, toast coconut, sunflower seeds and sesame seeds and set aside to cool. In a large mixing bowl, cream together butter, peanut butter, vanilla, and brown sugar. Add agave nectar/honey and then mix in remaining ingredients. Press into greased 12x18 inch cookie sheet (or a couple smaller metric ones - the granola bars won't know the difference). Bake in a 350'F (that's 175 C in new-speak) oven for appx. 20 minutes or until golden brown. Let cool slightly but cut while still warm.
Very approximately: 60% carb, 24% fat (if using a 50% fat pb), and 16% protein