I have to know which direction I'm going to begin my run in the morning. What happens in those middle miles, I never know until I get to intersections or off road pathways. I've got to at least have thought out "left, right, or straight ahead" before leaving the house. This morning when I set out, without Shane, I had no idea where I was going. I didn't have to run a short loop to bring Shane home.Â I had water with me so, although the golf course with water fountains was an options, it wasn't mandatory. I was so confused!Â It took me almost 2 miles before I settled into my run and decided on a good route.
The air was heavy, very humid and 70 degrees at 6 am.Â I headed towards the Proctor Parks then took a right towards the business park.Â The business park is quiet on a Sunday. No work traffic. No big rigs arriving with their early morning deliveries.Â The road traffic is light.Â All of 2 vehicles passed me.Â It started to rain which felt pretty good considering the heat.Â I ran a nice loop into the West Frankfort school which closed it doors a couple of years ago, around the post office, where a train sounded its whistle as it approached Broad Street station, and headed back home via MVCC to do one loop around the track before getting picking up Shane for a 'FAST FINISH" 3/4 mile sprint around the block.
A good 95 minute run at a 8:53 pace. 10.76 miles.Â
I got home to finish up this T-Rific recipe from A Taste of Utica cookbook
Banana Cake (and, yes, those ARE gummy bears on that cake) â€“ posted by Rainie Piccione
Makes 1 9" round layer cake *Double the frosting
- 2 1/2 cups cake flour
- 2/3 cup butter (I used canola oil)
- 1 2/3 cups sugar (I cut the sugar to 1 1/2 cups)
- 2/3 cup buttermilk (I used low fat)
- 1 tsp salt
- 1 1/4 tsp baking powder
- 1 1/4 cup mashed ripe banana
- 1 1/4 tsp baking soda
- 2 eggs
Preheat oven to 350 F. Grease 2 9" cake pans. Sift dry ingredients into a large bowl and mix.Â Add the butter, buttermilk, and bananas. Mix until all ingredients are blended.Â
Add the eggs, beat one minute. Divide the batter between cake pans and bake 25 â€“ 30 minutes or until done. Allow to cool
- 1/3 cup butter (I also used 8 oz cream cheese)
- 1 cup coconut
- 2 lbs confectioners sugar
- 2/3 cup finely chopped pecans
- 1/2 cup mashed ripe banana
- 1 tsp lemon juice
Cream the butter (and cream cheese if using) and add sugar and bananas.Â Whip well then add the coconut and nuts and lemon juice. Frost the cake.
Ahhh,â€¦.what a way to enjoy a bananaâ€¦or two.Â With Gummy Bears of course.
What's your favorite cake flavor?