Nothing says summer — even if it’s still technically spring — like fresh, sweet, red strawberries. I was trying very hard to wait to make these until I could get to the Union Square Greenmarket, where, I hear, strawberries are starting to line the tables. But I couldn’t. I just couldn’t wait any longer. When I found juicy, fragrant strawberries at my local organic market, even if they were trucked in from California, I just couldn’t resist. Time for my favorite warm-weather breakfast treat: strawberry scones.
What do you do when you miraculously find a bit of extra time on a weekday and are preparing for a half marathon? You bake peanut butter cookies, of course.
I took most of last week off from running, trying to heal up what I think was a bit of tendonitis in my foot before the Brooklyn Half Marathon on Saturday. It’s sort of amazing how much free time I have when I don’t run. Don’t get me wrong, I need it for my health and my sanity and I’m glad I have the ability to do it (read: no serious injuries), but it was nice to be able to spend time cooking, relaxing, and finally baking — on a weeknight.
You’ve probably noticed a slow, steady decline in posts here at the ImaginariYUM over the past several weeks. Well, I might as well make it blog official: I’ve gone back to work full time. I’m once again a grown-up. Trust me, I lament the loss of my cat-desk much more than you could imagine, but I’ve gone to a good place, with great people, who, unfortunately, refuse to let me acquire a cat-desk for the office. I told them I’d be okay with a dog-desk, too, but they failed to see the use in that.
What this means is that, satiated though I am intellectually, my creative juices — no, my energy — is sapped by the time I get home. I’ve baked only one dessert since I started, which, honestly, brings tears to my eyes. Readjusting to normal adult life — with the inclusion of at least three intense after-work running sessions per week with my teammates — means that I am in survival mode. Wake, commute, work, commute, run, cook dinner, eat at 10pm, sleep. Repeat. And it’s only going to get worse when marathon training begins in less than two months. But at least I’ll be hungry.
As you can see, I’m still trying to create one new delicious dish to share with you each week, but I’m maybe drowning a bit, as seven days turns into nine, then to fourteen, and I know my posts often get hidden by the powers that be on Facebook, where the vast number of my wonderful following reside. (Which is why I will urge you to subscribe! See the top of the right column anywhere on the blog.)
I got a bit of a kick in the pants last Wednesday night when, in between 400-meter repeats on the track, my friend and teammate Caryn begged me not to stop. “I won’t,” I promised. “Don’t!” she said, just before we lined up, still breathless from the last lap, and we took off. And I won’t. I promise. I’ve been overwhelmed by the support I’ve gotten from some of you, your exclamations over some of my recipes. I always wanted my beauties to be my little secrets, but the truth is it’s kind of amazing to see my cookies on other people’s Instagram feeds. If I can’t share physical bites with the world, I sure as hell can show you how to make your own. Continue reading →