Guess what is less than 10 days away?
26.2 miles. My first. I haven’t spoken much about this race since I signed up for it, just a few short months ago. Man, 4 months ago, 16 weeks of training felt like an eternity…but it flew! Like, seriously, the days, weeks, and months sprouted wings and flew!
Each week, I have slowly increased my mileage and I have been quite the stickler about my training schedule. My days have been planned around when and where I will run. I have scheduled my runs around work. And I have scheduled my time with friends and family around running. It has taken quite the priority in my life. If I was going to do this…I wasn’t gonna mess around. And I haven’t. So, for my first marathon, I think I will be as prepared as I can be. The unknown is what I find to be so frightening/anxiety-inducing. I don’t know how my legs will feel at mile 22. Or what my digestive track will be thinking at 24. Or how mentally stable I will be at mile 23. I have read and received tons of advise, but each person has a different experience…and so, I wonder/fret/worry what mine will be. I keep visualizing awesomeness.
While on my long runs ( twenty being the furthest), I have learned a bit about what my body needs before, during, and after a good 3+ hour run. I bought a fuel belt (think fanny pack for runners) that holds two water bottles, for ya know, hydration and a small pouch for keys and a few dollars. It is dorky, I love it. Gel packs or GU are great fuel for the road. I found I need 1 pack every 5 to 7 miles. My favorites include Jet Blackberry and Cherry Limeade. Quick question? Does anyone eat the mint chocolate or pb? YUCK! I found that frozen peas are best for icing my knees post run. I prefer to listen to podcasts over music…they keep my attention longer. I drone out music and concentrate on the pain in my right big toe or the tightness in my quads. Joy the Baker and The Because Show are my favorite. They make me laugh. It is easier to do anything when you are laughing. An old Indian’s hat (free from Opening Day) is my head-gear/sun protection…because I sweat like a monster and sweat burns when it hits my eye balls and I wanna keep my skin cancer free for as long as possible. Kind of a big deal. And my favorite night before carb dinner? Waffles.
I am not sure if carb loading actually works, but I am not one to argue. I mean, someone is actually giving me the go ahead to eat carbs, guilt free. I would be crazy to argue. And I am not crazy. Maybe a little, I am running 26.2 miles by choice. And my big purchase last week was a twenty-dollar waffle maker that made me immensely happy, one because it was cheap and two, because it made waffles that tasted like a million bucks. I am not sure what I will register for if I ever get married. Is it rude to just ask for money?
Any who…waffles. Blackberry and lemon waffles. I know, another blackberry and lemon recipe? Yep. I am in a bit of a phase right now. It’s cool. I don’t think blackberries and lemons will ever go out of style. These filled me up without weighing me down. The lemon, refreshing… the blackberries, sweet. The texture light and fluffy and with a nice crisp exterior…just the way I like them. And while I added maple syrup, because I can’t resist pure maple syrup, it wasn’t exactly necessary. But then again, I needed the carbs :)
These are weekend waffles…make ‘em for fellow runners or fellow non-runners – we all love waffles! And we all need waffles from time to time. Race or no race.
Blackberry + Lemon Waffles
Makes 2 Belgian Style Round Waffles
1 Cup All-Purpose Flour
1 Tablespoon Cornmeal
1/2 teaspoon Salt
- 1/2 teaspoon Baking Soda
- 1 teaspoon Baking Powder
1 egg, separated
1 Cup Buttermilk, well shaken
3 Tablespoons butter, melted and cooled
3 Tablespoons Light Brown Sugar
1+1/2 teaspoons lemon zest, grated
about 1 Cup Fresh Blackberries (2 handfuls)
Preheat waffle iron according to manufactures directions.
In a large bowl, whisk together flour, cornmeal, salt, baking powder, and baking soda. Measure brown sugar and lemon zest out onto a clean, flat surface and with the back of the spoon, rub the zest into the sugar. This will release all of the flavor/oil from the lemon zest. Add the lemon zest/brown sugar mixture to the dry ingredients and whisk to combine. Set aside.
In a smaller bowl, whisk together egg yolk, buttermilk, and melted butter. Slowly pour the wet ingredients into the dry ingredients and stir to combine. Mix just until everything is incorporated, do not over mix. It will be lumpy, this is good. Set aside.
Using a hand or stand mixer, beat the egg white until soft peaks form. (since it is just one egg white, this won’t take long.) Once soft peaks form, gently fold egg whites into the waffle batter. Again, fold just until everything is combined. Do not over mix. Lumpy is alright. (over mixing causes a tough/chewy final product).
Pour batter into your preheated greased waffle maker and sprinkle a small handful of fresh blackberries evenly over batter. Close lid and cook waffles according to your waffle makers directions.
Top with extra fresh blackberries, butter, and maple syrup.
Can be stored in the freezer, once completely cooled. Pop them in the toaster or oven at 350°F for about 5-7 minutes until warmed through and crispy on the outside.