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Friday, March 12, 2010

The Perfect Fit

Despite being held hostage in my own country, I am still working towards one of my goal's on my To-do list, run a 5k and win. The to-do list is mostly projects for our home in CA. (The complete list can be found under the page While the Cat's Away)
While I've always enjoyed running, my feet don't seem to find it as exhilerating. Sometimes after a run I'll find that my toes are bleeding, or that I have bad callouses. Hence my quest to find the perfect running shoe.

In the past few years I have been sold into the Nike revolution and limit my athletic shoe shopping to only that of the best, Nike.  While I know this is close minded and something like a brand addiction, I simply like their shoes. That, and I'm also a fan of the Nike + iPod running kit. But I believe the time has come to abandon my brand loyalty and simply look for the best running shoe for my feet. That doesn't necessarily mean I won't look at Nike's, but I am willing to broaden my horizons.

So what makes a good shoe? Comfort? Support? Weight? Cushioning?
Or is it whatever feels the most natural and/or most like our barefeet?

Could these new Vibram Five Fingers be the new, best thing to hit the running world?
Their customers seem to think so. Many claim they are more connected to the earth, and feel a sense of freedom that comes with frolicking barefoot.





















I highly doubt I'll be trying these, but my hunt continues....

Monday, March 1, 2010

Toblerone-Topped Caramel Cheesecake

This past weekend, my good friend Karen and I baked a cheesecake!!!

We got the recipe from a magazine over the holidays, but you can find it here.
It is delicious!!!!
There is an oreo cookie crumb bottom which makes it perfect,
not to mention the toblerone crumble on top!


















Toblerone-Topped Caramel Cheesecake

Ingredients:
•1-1/4 cups OREO Baking Crumbs
•1/4 cup butter, melted
•3 pkg. (250 g each) PHILADELPHIA Brick Cream Cheese, softened
•3/4 cup packed brown sugar
•1 Tbsp. vanilla
•3 eggs
•1/3 cup caramel ice cream topping
•1 bar (100 g) TOBLERONE Swiss Milk Chocolate, coarsely chopped

Directions:
  1. Heat oven to 350ºF.
  2. Mix crumbs and butter; press onto bottom of 9-inch springform pan.
  3. Beat cream cheese, sugar and vanilla in large bowl with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
  4. Bake 40 to 45 min. or until centre is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Spread caramel topping over cheesecake just before serving. Garnish with chopped chocolate.