It's a little hard to tell in the photo, but it's snowing like a mother out there. Over the weekend we had temps in the mid to high fifties, snow melting all over the place (except, of course, our yard, which holds snow until May), trails starting to clear out . . . but apparently it's gonna snow from now (maybe 2 feet by tomorrow?) on and off through the weekend. Such is Tahoe. I'm actually into it, because it means some powder skiing (which I am finally starting to figure out) to round the weekend out with, then next week it's back to work, followed by an east coast visit, more work, and by the time I return home towards the end of April, spring should be here for real (though there will still be snow -- lots of it, too -- in our yard).
Yesterday it was raining in the afternoon, which left me running 'round and 'round the community center track, 4 miles worth. I did take the arch inserts out of my shoes, and had no cramps or foot pain at all. Granted, only 4 miles, but I think I'll continue to run without them (as I have done for the past 4 years) unless the feet continue to hurt. I don't think I need them.
Today I had planned for a longer run, but it's slippery as hell out there and I figured the best place to be is right here at home, feeding the woodstove. I've also been feeding the regular stove, and have (for the day) turned into Suzy Homemaker. Right now I've got dinner (chicken adobo) marinating in the fridge, a stock pot simmering on the stove, and these cookies cooling on the counter:
These super-simple to bake cookies are among the best cookies I've ever eaten. Yeah, they're that good.
3/4 C. butter
1 C. sugar
1/4 C. dark molasses
2 C. flour
1 t. baking soda
1/4 t. salt
1 t. cinnamon
3/4 t. cloves
3/4 t. ginger
1. Bake at 375 degrees for 10-12 minutes. Roll cookies in confectioner's sugar while warm.
2. Eat and enjoy!