My apologies for so few new posts these days, but as I mentioned perhaps a few too many times, I’ve been hard at work writing additional chapters for the paperback edition of Cherries in Winter. There are a few new recipes too, and those required testing. (That is one of the least difficult parts of this job of mine, and The Hubbins and I are always up for that non-challenge.) My deadline is Thursday, and I just sent in my new chapters to my paperback editor Andrea today, so please join me in finger-crossing that everything goes well.

In other news that will make my race headline even more meaningful, here’s an update on my training for the More Half-Marathon: Both my running partner, my dear friend Linda, and I have fallen so far off our training schedules it would be funny if it weren’t so pathetic. Both of us got swamped in work and one of us took a fabulous trip to Italy (hint: Regrettably, it wasn’t me). The consequence is that we’re now more prepared for The Far Side’s hundred-meter mosey than we are for anything resembling a 13.2 miler.


But will we give up? We will not. First of all, I say I’m going to do something, I do it. Well, I try to do it; I would put my dependability rating at slightly better than that of certain airlines. Second, I have to work off some of the food I ate during the recipe-testing phase of writing those additional chapters. I don’t know how my e-pal and food writer inspiration Melissa Clark writes cookbooks and stays so slim, even though she explained it in this great article. But I’m definitely not following in her footsteps.

So, whether I’m talking about a book deadline or a half-marathon finish line, I’m off to the races! And I’m exhausted already…


If you’ve been stopping by regularly lately, you know I’ve been training for the More Magazine Half-Marathon (you can check out my blogs here). The training’s been going really well–I’ve gone from walking a 20-minute mile to running and walking a 14-minute mile in four and a half weeks, and I’ve lost three pounds’ worth of cookie weight! (If you’re doing this too, please don’t use my progress as the standard–or make me feel bad if you’re way ahead of me.)

My dirty little secret, though, is that I’ve been training indoors on a treadmill. I joined a little gym in my neighborhood that’s probably losing a lot of business to the huge, gorgeous gym that recently opened up nearby. The place looks like the gym on the Starship Enterprise, and it has a juice bar, a clothing shop, yoga classes, beautiful people… My gym has a bunch of dumbbells (the weights, not the staff) and a few treadmills. That’s all I wanted from them, and only for the cold winter months, so they gave me a deep discount.

Okay, so it’s January, and every morning when I bundle up in my parka and hat and thick gloves and head to the gym to run, I’m passed by at least three to five runners who are doing their thing on the street. Outside. In sweatsuits lighter than what I wear just to sit in my home office. (As I mentioned in my book, I’m too cheap to turn on the heat during the day.)

What gives? How can these people stand to run outside in cold weather? I know running makes you warm, but doesn’t stepping outside in freezing temperatures make you cry? Or is that just me? I admit I’m a total weather weenie, but this seems crazy.

I’m reading Kathrine Switzer‘s autobiography Marathon Woman, and in it she writes about training for the Boston Marathon by running through six inches of snow. She sounds like the classic Grandpa story about walking to school five miles in blizzards when he was a boy. I wonder if Nicole Kidman, J. Lo, and Gwen Stefani run through dirty slush when they train…

Do any of you run outside in cold weather? Am I totally kidding myself with this treadmill? Is it giving me a false sense of distance and speed, and am I going to be really embarrassed when this half-marathon rolls around in April and I’m gasping like a fish? Help…

Seriously? I'm supposed to run in this?