In one weeks’ time, July 1 2012 I will start (and hopefully finish) my fifth full marathon. The Gold Coast Marathon has been on my personal events calendar for the past 6 years and counting. I am certainly no pro, I’m not even fast, I’m very, very average but there is not much more I enjoy than running. My obsession with running begun after coming home from the UK a few kg’s heavier than when I left, before I knew it a little trot ended up in a marathon and now I can’t seem to stop! I run for me, I run for my health and well-being, I run for a personal challenge and I run as I find it hard to sit still and relax and strangely enough, I find this relaxing (well mentally at least).
A quote I read a few years ago, went something like this “I like the solitude, long distance running is a loners sport, I’ve come to accept the fact that I enjoy being alone a lot of the time. It keeps me fresh and oddly enough from feeling isolated. I turn to the open road for renewal. The solitude experienced while running helps me to enjoy people more when I’m around them.” I can’t remember who wrote these wonderful words, but for me they could not ring any truer.
Next Sunday I just hope to beat my PB. My dream would be to complete a sub 4hr marathon, however this would involve shaving a neat 10mins off my previous PB which is a big ask even over 42.195km. Never say never thought!
Photography. Something I appreciate and yearn to be good at. There is something so special about capturing a moment in time and freezing it for eternity to look back on. For years I have been jealous of other’s amazing photos of family, events, holidays and even their pets. So, it’s high time I joined them and jump on the SLR bandwagon! I’ve only had my Canon 600D for a couple of weeks and we have already started a passionate relationship I know will go the distance. We’ve spent hours together which feel like only seconds, and we barely even know each other.
The photo below was taken from the Kangaroo Point cliffs, Brisbane on a pretty average, somewhat cloud Friday night. (Clearly I was home with nothing better to do!). My first 100 or so shots were dreadful but as an amateur I was pretty happy with this one, the colours of the lights are so engaging and it makes me really appreciate the amazing place I live.
I’m booked in for short half day course in a couple of weeks which will teach me about the multitude of settings and amazing features of my Canon and I’m looking forward to taking some fabulous shots very soon (positive thinking).
Delicious Lemon Tarts
Fitting for me that my first post is about something food related and SWEET! I made a batch of lemon tarts for the first time this weekend after an inspiring taste from a French bakery near work. I don’t want to blow my own trumpet.. but when it comes to these tarts - I am the BOMB! Super easy to make and sure to be a party winner. The real recipe suggested standing over the stove for 30mins stirring but I tried the microwave in bursts for a few minutes as outlined below and it was P-E-R-F-E-C-T! Lemons must be in season at the moment as these lemons I bought from the farmers markets were bursting with juice.
Here is the recipe if you want to have a go.
185g Nice Biscuits processed into crumbs
90g butter, melted
4 eggs (plus one additional yolk)
1cup Castor sugar
1. Grease cupcake tins or flan tin if you want to make one large one. Combine biscuit crumbs, cinnamon, nutmeg and butter in a bowl (should not be too crumbly otherwise add more butter) then press into sides of molds.
2. Finely grate rind from 1 lemon (or two if you like it tangy - yum!) Juice all lemons (you need 2/3 cup). Whisk eggs and sugar together in a heatproof bowl until well combined. Add lemon rind and juice whisk well again.
3. Place bowl in microwave on high for 30sec, remove and whisk, put back in microwave for a further 30sec and repeat this for about 6-8 times until your curd is a thick custard consistency. Once thick stir in butter.
3. Pour lemon into cases and refrigerate overnight. (Or if impatient like me just pop in the freezer for a couple of hours.)
4. Serve with a sprinkle of icing sugar and double cream. OMG YUM.