Goals...and more goals.

Today, friends, I managed to run two miles. Um...in thirty minutes. Which is a little embarrassing, I think.  I mean, four years ago I was running three miles in 27 minutes. Huh.


The reason this is important is because I am setting a goal- a goal of running a half marathon by the time Ev graduates.  I have my eye on one particular race scheduled for May 1.  My inspiration is this: if Ev can manage to work full time, and part time, and still reach his personal goal of finishing school (again!) in one year, I can also manage to conquer something that I find very difficult. And I find running very, very difficult. 


So here we are.  Five and a half months til 13 miles.  Being me, this project will get chopped into smaller projects, and I think I'm going to base them off of both time and endurance.  So my two baby goals are as follows:


1) I need to be able to sneak in 3 miles in less than 30 minutes (that will help timing)
2) I need to be able to run thirty minutes without stopping, whatever the distance (this should give me some endurance to build off of.


Since every goal should be measurable and have a due date, I propose that I complete one of these goals by Christmas, and the other by New Years.  I know, I know, its only a week later.  I'm confident I can do it.  However, it might be a little difficult if things like this keep happening-

This, my friends, is coffee cake.  Actually, this is THE coffee cake. You see that brown stuff on the left part of the cake? Thats a brown sugar caramel goodness, with pecans.  Or walnuts.  Either way, I've been told on more than one occasion that this is the best coffee cake they've ever had...its pretty serious.  Do yourself a favor and make it for your father, or father in law- any man, really.  You can thank me later.

Cast of characters:

FOR THE CAKE:

1-½ stick Butter, Softened

2 cups Scant Sugar

3 cups Flour, Sifted

4 teaspoons Baking Powder

1 teaspoon Salt

1-¼ cup Whole Milk

3 whole Egg Whites, Beaten Until Stiff

FOR THE TOPPING:

1-½ stick Butter, Softened

¾ cups Flour

1-½ cup Brown Sugar

2 Tablespoons Cinnamon

1-½ cup Pecans, Chopped

Preheat oven to 350 degrees. Sift together flour, baking powder, and salt. Beat egg whites and set aside.

Cream butter and sugar. Add flour mixture and milk alternately until combined. Don’t overbeat. Fold in beaten egg whites with a rubber spatula. Spread in a well-greased 9 x 13 (or LARGER!) baking pan. A cake pan with higher sides would be best.

In a separate bowl, combine topping ingredients with a pastry cutter until crumbly. Sprinkle all over the top.

Bake for 40 to 45 minutes, or until no longer jiggly. Serve warm—delicious!

One thing- please, please use a pan that is either slightly larger than a standard 9 x 13  (I used a corningware pan that probably was an inch or so more on either side) or use one with taller sides- this makes a ton of cake!  Or just halve the batter and make in an 8 or 9" square pan.  Your call, really.  Just make it!