The other day when my ankle issue was diagnosed as scar tissue, I initially thought it to be the lesser evil. I mean, scar tissue can’t be nearly as bad as a fracture or a break or a cracked bone can it? Hmm … after just one night’s sleep I started to second guess that theory. Yes a broken/fractured/cracked bone would suck, but on the flip side, there would actually be something to fix. Scar tissue, however, is essentially a scar right, it sticks around – forever. So does that mean I’m going to be riddled with this tenderness for the rest of my being? If that’s the case, definitely NOT the lesser evil, more like the devil’s incarnate!
What do you think?
I’m hoping Sunday’s run was a sign that maybe, just maybe, scar tissue can in fact be cured. As you may recall, the doc gave me a topical cream to put on the tender area surrounding my ankle four times a day and I’ve been diligently following doctor’s orders. I’ve also upped my icing schedule, icing first thing in the morning and at night for 20 minutes each. And I’ve been doing my pilates ankle exercises every night too … what can I say, I’m determined to rid myself of the pain.
And if Sunday was any kind of sign, I’m on the right path. I didn’t feel any tenderness in my ankle until about 11 km into the 13 km run – an improvement from past runs where I’ve been riddled by pain at 6 to 8 km into the run. Fingers are crossed.
- 6 p.m. BG before: 6.0 (granola bar, no bolus)
- Temp basal: -50 per cent
- Time: 1 hour mat, rack, chair, and some added ankle exercises (I think my pilates chick knew I had ankle on the brain!)
- 7:30 p.m. BG after: 8.2
After promising to bake some cookies for weeks now, I finally got down to business last night. I opted to try a new soft chocolate chip cookie recipe that I stole from Jenna at Eat, Live, Run, and while they turned out good and tasty (better on the second day) I still don’t think they were as good as my pudding chocolate chip cookies, which are the best chocolate chip cookies EVER! Recipe below.
That’s me in my Sex and the City apron that I got for Christmas (so Charlotte!) with the cookie scooper I also got for Christmas, which after last night’s cookie baking ease has since become my current most favourite baking tool. Everyone should have one of these!
Princess Pudding Chocolate Chip Cookies:
- 2 1/4c. all-purpose flour
- 1 tsp baking soda
- 1c. butter, softened
- 3/4c. packed brown sugar
- 1/4c. white sugar
- 1 package instant vanilla OR chocolate pudding mix
- 2 eggs
- 1tsp. vanilla extract
- 2c. semisweet chocolate chips
Preheat oven to 350 degrees F.
Sift together the flour and baking soda. Set aside.
In a large bowl, cream together the butter, brown sugar and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. And finally, stir in those yummy, yummy chocolate chips.
Drop cookies by rounded spoonfuls onto ungreased cookie sheets. Bake for 10-12 minutes. Edges should be golden brown.
If you try both recipes let me know which one you like best.
Aren’t cookie scoops the greatest? I have two of them.
I agree, cookie scoops are the greatest invention! I cannot wait to try this recipe, although I may be tempted to use some peanut M&M’s along with the chocolate chips, just saying 😉