Effing Knees, Part Duex

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Sorry for my lack of posting last night.  My knees begun to ache around 5 PM (that 5.0 miler with Meghann + shopping did me in, methinks), so I just laid on the couch and read Breaking Dawn from the TWILIGHT series.

 

I rose twice to fix myself dinner and a snack.

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Tomato soup (from Wolfgang), a side salad, and a slice of Muenster on WW toast.

 

My snack was two pieces of WW toast with melted butter and sugar (we’re kind of low on food, hence the yet-more-toast).  Did you eat these as a kid? My mom made them so much yummy, but I can’t figure out what she did differently.

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I was OUT by 11:30 PM.  What a baby!

 

I actually slept in this morning, too! It was glorious and when I woke up, my knees felt fine.  BUT, I’m not going to push it by running. 

 

For breakfast, I made a simple bowl of oatmeal you’ve seen a thousand times by now! šŸ™‚

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My oatmeal contained:

 

  • 1/2 cup oatmeal
  • 1/2 cup water
  • 1/2 cup milk
  • 1 sliced banana
  • Toppings:  sprinkle of Grape Nuts, sprinkle of brown sugar, 2 tbsp. of hazelnuts

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Yum!

 

My plans for the gym include hitting the gym for some low-impact exercise (like swimming), taking the munchies to the dog park, and working on the place cards.

 

The other night we did the seating chart using the table numbers as guides:

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It was one of the least-fun wedding chores so far, not surprisingly! šŸ™‚

 

AND don’t forget about the OnlineShoes.com Ratty Sneakers Contest – you could win $100 gift certificate!

 

Does anyone have a good gingerbread man recipe I can use? šŸ™‚

{ 26 comments }

 

  • Erica December 21, 2008, 7:54 am

    Tina made some gingerbread cookies that look awesome! The table numbers look great! You guys did a wonderful job. Feel better knee!

  • Anne P December 21, 2008, 7:54 am

    i think the missing ingredient on your toast is cinnamon sugar!! my mom always used to make me cinnamon toast when i was little – either regular WW or cinnamon raisin bread with some butter and a TON of cinnamon sugar on top. sooooooooooo good šŸ™‚

  • Meg December 21, 2008, 7:54 am

    I am so sorry to hear about your knees. I hope they feel better soon. My grandma used to make the yummiest cinnamon sugar toast. I can never make it quite the same. There must be a butter/sugar ratio we don’t know.

  • Caitlin (see bride run) December 21, 2008, 7:56 am

    meg and anne p – ohmigod you are right!!! i totally forget the cinnamon!!

  • therunningaddict December 21, 2008, 7:59 am

    I was having some very annoying knee pains this week! But yea some rest does make it better!
    Have a good sunday!

  • just me December 21, 2008, 8:05 am

    my mom used to make us that toast but added cinnamon to the sugar….sooo good!

  • Caitlin (see bride run) December 21, 2008, 8:17 am

    … cant believe i forgot the cinnamon! LOL

  • VeggieGirl December 21, 2008, 8:23 am

    Oh Caitlin, it saddens me that that damn knee is STILL bothering you!!! Hang in there, girl!!!! I’m praying that you can run pain-free as soon as possible!!

    **Great gingerbread man recipe:

    http://bakingbites.com/2007/11/gingerbread-men/

  • jenngirl December 21, 2008, 8:25 am

    Yep, I was addicted to cinnamon-sugar toast when I was a kid. Toast is the best šŸ™‚

    I stayed up until 1am reading Breaking Dawn this morning! Mind you, this is my SECOND time to read the series, it’s THAT good.

  • Mica December 21, 2008, 8:26 am

    When I went to O’Hare on Friday, I couldn’t decide where to eat. I saw Wolfgang Puck’s little restaurant, I laughed thinking about how he looks like such a creeper!

    Hope your knee feels better.

  • lauren December 21, 2008, 8:42 am

    sorry about the knee! hope it feels better – rest up!

    and my mom would always make me cinn/sug toast – sooooo good.

  • Mrs. LC December 21, 2008, 8:47 am

    Ross and I made gingerbread cookies last night! We sampled one this morning and they’re really good. I’ll email you the recipe I used (I won’t be posting it until later, once we have pics of the decorated cookies).

  • Anonymous December 21, 2008, 9:02 am

    The toast my mom used to make had butter, then she sprinkled icing sugar and cinnamon on it. Perfection!

    Jolene

  • carolinebee December 21, 2008, 9:38 am

    I ate that toast ALL the time, still do actually! I think the kicker was the cinnamon-sugar topping- good luck swimming, I’ve missed your water running! šŸ˜€

  • seeleelive (for the love of peanut butter) December 21, 2008, 10:14 am

    hey caitlin!! sorry ur knee isnt too hot!! oh and you def need to add cinnamon to the butter and sugar!!!! its the perfect touch. get better lovey!!

    gingerbread?!! try here:

    1-1/2 cups whipping cream
    * 1 teaspoon pure vanilla extract
    * 2-1/2 cups firmly packed brown sugar
    * 2 Tablespoons baking soda
    * 1 Tablespoon ground ginger
    * 2 teaspoons ground cinnamon
    * 1-1/3 cups light or dark molasses
    * 9 cups all-purpose flour
    * .
    * Icing Cement:
    * 2 large egg whites
    * 1/8 teaspoon cream of tartar
    * 2 teaspoons water
    * 3 cups sifted powdered sugar

    Preparation:
    Line 12 x 15-inch rimless baking sheets with parchment paper or Silpats.

    In a small bowl, whip cream and vanilla until it holds soft peaks. Set aside.

    In a large bowl, whisk together brown sugar, baking soda, ginger, and cinnamon. Beat in the molasses and whipped cream mixture until well-combined.

    With mixer running, gradually add flour, beating until completely mixed.

    Lightly flour a pastry board or mat. Roll out a portion of the dough until flat, but not so thin that you cannot pick it up without it tearing. Drape it over the rolling pin and move to the prepared baking sheet.

    Continue rolling the dough to an even thickness on the baking sheet. This is easily achieved by placing two equally thick wooden strips on either side of the baking sheet to support the rolling pin. An even thickness is important. Lower areas will bake darker in color and be more brittle. You will need about 2 cups of dough for each 1/8-inch thickness, about 4 cups for each 1/4-inch slab, and about 6 cups for each 3/8-inch slab.

    Bake two sheets of dough at a time. Bake until fairly firm in the center. The temperature and time will vary with the thickness of the slab. For 1/8-thick slabs, bake in preheated 300 F. oven for about 1 hour; for 1/4-inch slabs, bake at 275 F. about 1-3/4 hours; and for 3/8-inch slabs, bake at 275 F. about 2-1/4 hours.

    After 30 minutes, position your gingerbread house pattern cut-outs as close together as possible on the sheet of cookies. Cut around the pattern with a sharp knife, remove the pattern, and separate the scrap pieces (may be baked later to eat). Return house pieces to the oven, swapping their rack positions, and continue to bake.

    While the pieces are baking, any remaining dough may be rolled out for cookies or additional decorative gingerbread house pieces.

    When pieces are finished baking, loosen gently with a flat spatula and let them cool on the sheet another 5 to 10 minutes before moving to a rack to cool completely.

    At this point, you may wrap the gingerbread house pieces airtight in plastic wrap and store up to one month. Or proceed to assemble and decorate your house or cookies using icing cement (below).

    Yield: about 9 cups dough, or 4-1/2 slabs 1/8 inch thick, 2-1/2 slabs 1/4 inch thick, or 1-1/2 slabs 3/8 inch thick. Each full slab is 10 by 15 inches.

  • Erin December 21, 2008, 11:13 am

    i can never re-create my grandma’s cinnamon-sugar toast either! what the heck! something tells me she used a TON of butter…

  • RhodeyGirl/Sabrina December 21, 2008, 11:16 am

    i am NOT looking forward to seating arrangements. luckily i have tons of time until that haha.

    hope your knee feels better pretty!

  • Holly December 21, 2008, 11:23 am

    Hi! I just found you and added your blog to my reader. I’m a newish runner, so I like that part of your blog, I’m a dietetics student who struggles with her weight, so I love the food pictures and ideas, and I’m a wedding planner, so of course I love to see bridal stuff. Nice to “meet” you!

  • K December 21, 2008, 11:37 am

    Sorry to hear about the knees šŸ™ It’s aggravating! I used to eat cinnamon toast all.the.time growing up!

  • K December 21, 2008, 11:47 am

    I thought I sent this in an email but something must have been screwed up on my end so I’m just going to ask you here and sorry if you’ve answered this before…

    I have the same knee issue as you and I was wondering what (if any) supplements/vitamins you take for it?

  • teenageveggiehead December 21, 2008, 12:47 pm

    your oatmeal looks so so so good! especially that nice part of the brown sugar šŸ™‚

  • Sharney December 21, 2008, 12:53 pm

    Hi Caitlin,
    Sorry to hear about your knees. It sucks being in pain especially when it is caused by something you love. Just wanted to let you know that I have a pelvic stress fracture and will not be running for a minimum of 3 months. In fact, I am on crutches and can’t do ANY exercise. I have been feeling really blue and I am sorry that I haven’t been posting as much. I just wanted you to know that I am still reading, but just feeling really sad. I hope you have a great day and best wishes for the most spectacular, romantic, beautiful wedding ever!! Thanks for all your posts- they cheer me up and make me feel good! All the best to you and FH šŸ™‚

  • Caitlin (see bride run) December 21, 2008, 1:06 pm

    thanks for the gingerbread recommendations, everyone! i am going to try one tomorrow!

    k – I just saw your comment and realized I had marked your email as read but I had never responded!! Sorry, stuff has been MUY loco here lately! i sent you a response.

    sharon – NOOOOOOOOOOOOOOOOOOO i had been wondering where you had gone off to! i am sooo sorry about your pelvis. can you swim or anything? maybe you can start training for a triathlon! šŸ™‚ rest up and i love you!!! feel better!

  • Elizabeth December 21, 2008, 4:18 pm

    The best gingerbread recipe in the world: http://www.marthastewart.com/recipe/gingerbread-snowflakes?rsc=mprc_A (I swear – I make these every year and my co-workers think they’re store bought because they always taste perfect.)

    You can even health-ify them by substituting applesauce for most of the butter and using whole wheat flour!

    To make icing, just whisk some powdered sugar with half and half – add just a little to make an icing to use for piping, or add more liquid to make a glaze to pour over/dip into.

  • Cat Cat December 22, 2008, 7:02 am

    Yes. Cinnamon and sugar on buttered toast. That is what you forgot but mom’s always make it better even if you don’t forget an ingredient. Hope your knees feel better.

  • Lindsay March 10, 2009, 9:17 pm

    I was looking at the toast that you had made with melted butter and sugar. When I was little, my mom would mix together sugar and cinnamon. It made it take sooo awesome!! šŸ™‚ It was a great snack!!

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