txfarmer's blog

Used the recipe by harrygermany in this thread, comparing to the BBA version last year, this one is richer, denser, and more dilicious in my opinion.

I finished my 5th marathon today, Dallas White Rock Marathon, 26.2 miles, 3:51 finish time. It's not my fastest time, that would be 3:43. However, this one has special meaning since for the past 3 years, I had been plagued by multiple stress fractures. I would gear up to train for one, then get hurt somewhere. The last attempt was at New Orleans, I had to stop at 13.1 due to unbearable heel pain, which turned out to be another stress fracture. A lot of doc visits later, it was determined that I was seriously lacking Vitamin D, which affected my bone health.

Went to Seattle to visit my parents for Thanksgiving, made cookies, muffins, 3 different kinds of breads, with no evidence since I forgot to bring my camera. Oh well, they tasted good though! Came home on Sunday and need some bread for this week's lunch, but my starters are sound asleep in the fridge. Made this quick 40% rye from Dan Lepard's "A handmade loaf" using dry yeast. The liquid in the formula is dill pickle juice, boosted by some extra fresh dill, the loaf was very flavorful.

The formula is very loosely inspired by a bread in Beth Hensperger's "Bread for All Seasons", but I made so many changes, it no longer resemble the original.

I had a big bag of carrots (I just should not go to Costco unsupervised), a 3lb block of cream cheese (did I mention I was at Costco?), and a life time supply of raisins and pecans (they seem so reasonablely portioned at the store!). No more costco trips for me! Well, until probably next week. :P

To consume all that ingredients, first, there's this sourdough carrot cake I have been wanting to make for a while. Recipe is from KAF.