New York City Marathon | hungry sofia

Nov 12

Nonathoner Pancakes

These may seem like ordinary pancakes, but to me – they are pre-historic. I was training for the NYC Marathon and developed a recipe for amaranth pancakes for the Cooking Channel‘s Devour, to run on the days leading up to it. Normally, I rely on pre-run quinoa, but amaranth, the other Latin-American nutritional super food with an ancient – not to say mythical – history, made sense. Using amaranth flour combined with white whole-wheat and a good dose of honey, they were tender and nutty with a slight tang from the buttermilk. I was really happy with the way they’d turned out and thought it would be a quick link and write-up while I rested for the race. The recipe ran as scheduled with the small post-script that I’d be running my second marathon. By then, everything had changed. Read more

Nov 8

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Quinotto de Champiñones

I usually dread fall-back but I’ve been looking forward to daylight savings for weeks. Normally a morning person, getting up in the pitch black, confusing the still bright streetlamps with my alarm clock, and starting every day with the say-it-aint-sos was really getting to me. For once, I was willing to trade darker afternoons for brighter mornings. Of course, playing mind games with the sun has its price. As someone with penchant for photographing their food, I’m sure I’ll be cursing the change when I’m trying to get a decent picture at 3-o’-clock in the afternoon. Read more

Nov 8

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Marathon Running

After completing the New York City marathon (my first) yesterday, I’ve given myself a few extra days to get through my runner’s fog. In the meantime, I wanted to post a great New York Times article about the marathon written by Carmen Peláez, my sometimes contributor, oftentimes food taster, and every day sister. Whether or not you’re a runner, it’s a lovely story about getting through the race.