Somewhere, deep down, I wish I remembered my first steps. Our parents always remember our first words (mine were “thank you,” or, more accurately, “gackoo” — what can I say, the potty mouth came later), but they don’t always remember where we finally stood, wobbling on our tiny feet, and tentatively waddled awkwardly over to open arms. What did we feel? Was it pride? Exhilaration? If you’ve ever been off your feet or away from the sport you love for any length of time, I think maybe you get a bit of an inkling when you finally take your first steps back. I did, last night, only hours after breaking down into sobs over the memories of my last marathon, of the stubborn thought that I might never run again, of nothing working, of nearly picking up the phone and making an appointment for an experimental treatment with a 50-50 chance of success. Suddenly, in the middle of the day, even with my under eyes still stained with mascara from my tears, my ankle felt… great. I couldn’t even manipulate the pain I had felt upon waking in the morning, that I feel nearly every day. With the weather hovering in the mid-60s, I decided to go down to the track, where my teammates were running 1600-meter repeats, and just walk, maybe jog a little, just to see. My first steps on the track were hesitant, but magical. As I continued on with my friend Tracy by my side, I felt exhilarated, free. This must’ve been what it was like all those years ago.
It must also be what it’s like to tap the sap from a maple tree as winter begins its thaw in the northeast — it’s maple sugaring season! I never knew, not until I saw a video of sap boiling in preparation for a maple syrup festival at the Union Square Greenmarket last week and Food52 posted a delicious looking recipe for maple syrup-filled “sugar pie.” Because I haven’t been terribly active these last few months, I haven’t been terribly hungry. And I’ve felt uncomfortable in my skin. If we pass Donut Plant, yes, I will buy all the donuts (hello, tres leches). But I will feel incredibly guilty about it. I have very little self-control. So I’ve been thinking a lot more about how to put nutrients in my body — and tasty treats in my face — in compact packages without lots of refined white flour or sugar. Sugaring season was the perfect excuse to experiment with these Maple Rye Muffins. Continue reading →