Still training….and actually starting to enjoy it. WHAT????? How did that happen. It’s amazing what happens when you get off the sofa. It took just that for me. I was in Dillards shopping with my husband one evening and I was talking to the salesman while hubby was trying on shoes. He had said he just lost 20 lbs and; of course, as we all do….I asked, “How did you do it?” He gave me the most amazing answer I have ever received.
He said, “I got up!” Wow! How crazy is that. You know what, I had been lazy in my training for the previous weeks and that one comment changed it around for me. I GOT UP! and I’m enjoying it.
So for those of you out there who are on the edge and trying, but not really trying, I will say it to you as well. I GOT UP!
I joined a training group and I’m getting it done. I’m actually so excited about running the Disney marathon in January that I signed up for the Little Rock Marathon in March. Crazy, I know.
Here is the link for the Little Rock marathon training plan.
Okay…..I weighed myself the other day and immediately decided that I was going back on the diet. I think training for this marathon has made me just want to eat more…..burning calories….yada, yada, yada.
Unfortunately, I don’t always want to eat right. I love egg rolls….period. I could eat them everyday. So when I came across this recipe for dessert egg rolls from http://www.spoonforkbacon.com, I jumped on it.(How can you not love the name of this blog…..it has bacon in it). I am going to share the gorgeous pics from http://www.chef-in-training.com where I originally found the recipe because frankly their’s look so much better than mine did, but the taste is divine.
Diet….did I say I was going on that. Right, tomorrow….after my run.
Baked Apple Pie Egg Rolls
Ingredients: apple pie filling: 2 green apples (about 2 heaping cups), peeled and diced 1 lemon, juiced 1/3 cup granulated sugar 3 1/2 tablespoons instant tapioca pearls 2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg 1/4 teaspoon ground all-spice 1/8 teaspoon salt 1 egg, lightly beaten 16 egg roll wrappers sweetened cardamom whipped cream: 3/4 cup heavy cream 1/4 cup superfine sugar (granulated is fine) 2 teaspoons vanilla extract ½ teaspoon ground cardamom
Directions: 1. Preheat oven to 375°F. 2. Place filling ingredients into a mixing bowl and stir together until well combined. Allow mixture to sit for about 10 minutes. 3. Lay 1 egg roll wrapper on a clean surface and brush edge with a 1 inch perimeter of egg wash. 4. Spread 3 tablespoons of the filling across one side of the prepared egg roll wrapper. 5. Fold the sides over and brush with egg wash. Carefully roll filling tightly in the wrapper and press gently to seal. 6. Place on a baking sheet lined with parchment and coat with a thin layer of cooking spray. Repeat until all the filling and wrappers have been used. 7. Bake egg rolls for 20 to 25 minutes or until golden brown and crisp. Serve immediately with sweet cardamom whipped cream (recipe follows). 8. sweet cardamom whipped cream: Place cream in a mixing bowl and whip with a hand mixer, on medium-high speed. As the mixture thickens, slowly add sugar until fully incorporated. Add vanilla and cardamom and continue to whip until medium to stiff peaks form. Serve with baked apple pie egg rolls.
*Tip: Don’t overstuff these things and make sure the filling is covered by two layers of wrapper. This will help keep the egg rolls from bursting and sticking.
The Little Chick’s Bowties are featured in the August 2013 edition of Southern Living Magazine and I couldn’t be more excited. My shop is in a lovely old home called The Shoppes on Woodlawn in Little Rock, Arkansas and we are listed in the “Places to Shop in Little Rock.”
My bowties are for purchase at the Shoppes on Woodlawn, My Etsy shop and thelittlechick.com and I couldn’t be prouder. The Little Chick will also be featured on local Little Rock Channel KARK 4 on August 8th at noon.
Looking forward to continuing this exciting 2013 with two upcoming shows in November. More to Come!