Food & Running...Now Thats What I am Talking About!

I am a bit helter-skelter at times, I admit. I blog about running (which lately I dont do), I blog about my life (which is boring and repetitive) and I blog about my dog (who although cute, isnt going to place in a dog-show any time soon). If I only blogged about 10% of my interests ... your head would be spinning. So I try (and likely often fail) to keep some sort of consistency in my mutterings.

Today I got sent a link from Runners World about Joanne Chang, a pastry chef who has run the Boston Marathon 15 times. The article contains a Banana Bread recipe that Joanne has tinkered with to make it better ... and she claims she eats two pieces before a six-miler.

This gets me thinking. I wonder what Joanne looks like. If she looks like a "runner" and not a "pastry chef" then I think I would be doubtful walking into her bakery. The sign of a good baker is one with some meat on their bones - proving that their pastries are too resistable for even the baker himself/herself to resist. So I google her, and bingo! She has a picture of herself on her bakery website, Flour Bakery & Cafe. Does this look like a pastry chef to you?

Second of all, I need to try this banana bread. Now I am all for making recipes more healthy ... but they still gotta taste good. Has this recipe sacrificed any of the deliciousness of banana bread in order to make it worthy of a pre-run snack?Inquiring minds want to know. If it looks half as good as some of the pastry pictures on the Flour Bakery & Cafe website, then I am sold!