Tuesday, February 01, 2011

Are You Taking That With You?

You Taking That With You?

I finished my workout and was enjoying the warmth of the sauna at the Y when a new Y member came in.  Seemed like a nice guy, and we introduced ourselves and started getting acquainted.  I happened to mention to him that I was headed for Mobile, Alabama to run the race that weekend. 
Since we were both sitting there with just our towels, he looked over, gestured toward my stomach and said, "You taking that with you?" 
Apparently he read me well enough to know that I wasn't the kind of person who would sock someone who I had just met.  Actually, I thought it was kinda funny.  Also, a nice wake-up call.
Yeah, the holidays are over and it's time to get those extra couple of holiday pounds back under control.  So, here I am, back on the program, running, cross training.  I've even been in the pool a few times this year so far. 
And the marathon in Mobile, incidentally, felt pretty good.  Still not as fast as I used to be, but getting better and making things happen.  Only 91 more marathons before I can retire.  Or at least reevaluate. 

My Grandma's Rhubarb Pie Recipe

A long time ago, Grandma 'Lene was at my house and taught my brother-in-law Brian and me how to make rhubarb pie.  She used to have a big rhubarb patch down behind the house that her mother had before her.

The pie is yummy.  Especially with a big scoop of ice cream on it.  I make it a couple times a year.

Pie Crust

2 cups flour         3/4 cup Crisco
1 teaspoon salt      1/4 cup ice water + 1 tablespoon

Use pastry blender, blend Crisco, flour, salt
Add water & mix

Rhubarb filling

4 cups rhubarb
1 cup brown sugar
1 cup white sugar
6 rounded tablespoons flour
(two eggs)
(a splash of half & half)

Stir all this together and put into pie shell.  Dots of butter (about 1 tablespoon) on top of filling

Wet the crust around the edge, put the top on, cut around the edge.

Bake 425 degrees 45-50 minutes.  What Grandma does is cut a strip off a pillowcase, wet it, put it around the edges to keep it from browning too much or boiling out all over the place