Cookies and Hills

Cooking experiments this week have included hummus and Phyllo Pizza with Feta, Basil, and Tomatoes. The hummus turned out well, but not very smooth since I don't own a food processor. The blender worked, just not as well. Very good on a salad or a wrap! The pizza was extra yummy!! This was my first time to work with phyllo dough, and it was a little tricky at first. It tears very easily so I had to be extra careful. I liked using the phyllo dough layers instead of old fashioned pizza crust. It makes for a very light meal and a flaky pizza crust.

I am taking a science of food prep class, and there is a lab that goes along with it. Today in lab, we baked sugar cookies using different pans: light aluminum, dark aluminum, glass, and silicon. It was a great lab because we got to eat cookies, but I had way too much! Not only did we have to taste a sample baked in each pan, but also we had a lot extra, so I had my share of sugar for the day! (Sorry Renee!).

We had a hill workout yesterday. It was very hard for me since I didn't get in hill workouts this summer for base training, but it was a great workout! I had a good conversation with Simone (a junior on the team and also a nutrition major) this morning about training. I still feel like a beginner because there is so much that I have to learn about training and the reason behind the workouts we do. She has been doing really well in workouts in addition to running 15 miles for her long runs! I'm really excited for how she will do in the 10K when track starts! I've really learned a lot from her in the past year, and she has been a great training partner, especially during indoor season when it was just the 2 of us for most of the workouts.

YAY IT'S FRIDAY!!!