This morning I went for a 14km run with the Running Room from Denman through Stanley Park, over Burrard bridge, around Kits Beach and back. It was supposed to be 13km but we ended up doing an extra km. It was so enjoyable having a large group to run with. I used to run with the Broadway Running Room and there weren’t as many people so I was used to depending on my Garmin for pace. I had to send my watch in to get a new battery so was thankful that the Denman Running Room had pace bunnies (run leaders) who kept the pace the entire run — how luxurious! I took a few shots of my group while running and during out walk breaks.
After the run I decided to do some baking. The New York Times had an article a while back on the perfect chocolate chip cookie. I think the best chocolate chip cookies must be eaten warm out of the oven — t’s a religious experience. The journalist, in search for the perfect recipe (awesome job), gathered knowledge from some of the best bakers in the US and beyond and found a few key elements. The most intriguing thing was the fact that they all reccommended the dough sit in the fridge to meld (kind of like how a stew gets better with age) for precisely 36 hours. I made my batch of dough this morning and will report on it soon. I recall making this recipe a few years ago and remembering how good it was. Here’s the link http://www.nytimes.com/2008/07/09/dining/09chip.html?ref=dining