March is supposed to be in like a lion and out like a lamb, right? Well, we’re halfway through March here and I can’t seem to get to the lamb bit yet – the weather hasn’t seemed to make up its mind and keeps alternating between what passes for an English summer and horrible, depressing drizzle. Bleh, I just want spring!
Beardy Fiance and I are trying to get into the swing of the season by starting to do our monthly 5k races again. I’m not one of those people who likes to exercise – in fact, I hate it. I keep hearing about the magic of endorphins, how people come to love and crave exercise. I also keep reading about how exercise makes you eat better. Who are these amazing healthy people who start running and never want junk food? I finished a race on Sunday and all I wanted was a dark chocolate bar with sea salt. Delicious.
But I admit, I feel a lot less guilty enjoying a well-baked sweets when I’ve done a good run. And while it’s hard for me to motivate myself for practicing, I really do like the race itself, with the adrenaline pumping and the feeling of competition.
And then, afterwards, I deserve some spring Oreos.
8 ounces unsalted butter (make sure it’s good quality, as you can really taste the difference – I always use Kerrygold)
4 ounces powdered sugar
1 ounce cornflour
1 ounce rice flour
8 ounces plain flour
1/2 bag of Spring Oreos