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Tuesday, July 24th, 2007

Time Event
Sunday afternoon, July 22nd. 2:00p. 10min warm-up heading to Kezar Stadium near UCSF, then a timed mile on the track. 1:38, 1:42, 1:47, 1:38 splits (6:45 total, if I added that up correctly). I'm glad to know that I haven't entirely forgotten how to run faster than an 8 minute per mile pace. 8) Never mind that I used to knock back 6:45-miles one after the next "in my youth." Heh. I walked for about 4 minutes after the mile to recover then finished with four laps around the top edge of the bowl of the stadium. Guessing my pace and the radius of the curves I think that was about 1.25 miles to complete.

Sunday was warm for SF, probably in the mid 60s, with overcast skies.
Orange chocolate chip cookies
I made these cookies this past weekend and everyone seemed to like them. New in these cookies was my thought to try using melted chocolate as an ingredient. I think it worked well.

2 Tbsp unsalted butter
2 eggs
3 Tbsp grapefruit marmalade
1 tsp vanilla extract
2 tsp orange extract
1/2 tsp salt
1/2 c. granulated sugar
1/4 c. brown sugar (packed)
1 Tbsp malasses
4 oz. melted chocolate chips (Chocolate El Rey Bucare Dark, 58.5%)
5 oz. chocolate chips (Nestle Chocolatier Dark morsels)
2.5 oz. candied orange peel, diced ($43/lb!)
2 1/4 c. flour
1/2 tsp baking powder

Melt the butter until it's soft but not liquid. Add eggs, marmalade, white sugar, and salt, and just about cream. The butter will still be lumpy but that's okay. Add in the brown sugar, extracts, and molasses and mix more. The result should be syrupy.

Melt the to-be-melted chips however you'd like. I microwaved them in a glass measuring cup twice, for 90 seconds each time, at 70% power, stirring them between microwaving. The chocolate gets _very_ hot, and stays that way. The chocolate just needs to be liquid, it doesn't need to be watery, nor does it need to be especially hot, if you can avoid it. In fact, too hot and you risk scrambling the eggs in the syrup and melting the real chips!

Dice the candied orange peel into 1/4" cubes and add them to the syrup. Stir, then incorporate the melted chocolate. Add the flour and making soda and mix. The mix will be very floury for a long time, then suddenly it will turn very moist looking and the flour will be all gone. The dough should flow a little but not too much. If it's too damp you can add more flour. Moist dough will cause the cookies to spread. If you like wide cookies, then, well, this is a great thing. 8)

Finally, add the 5 oz. morsels to the dough, incorporate, then cover and chill. [Actually, I added 2 c. flour initially, then the morsels, then decided I needed the last 1/4 c. flour]. Chilling in the refrigerator for 20 minutes ought to work, or, if you're short on time as I was, 8 minutes in the freezer.

Preheat the oven to 375F. Drop 1 1/2" balls of chilled dough on a greased cookie sheet and bake for 10 minutes, rotating the sheet half-way through baking. Cool on an air rack on aluminum foil. If you need to cool them more quickly use a fan to blow air over them (again, this was what I did because I was in a hurry).

Makes 50 - 60 cookies.

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