The other night, I went to a new running group in the city and it was one of those nights when my snack was freezing in my hand on the way to the run. The cold here, it’s more winter than I know what to do with. I dragged my sore legs and cold hands through the night to make it to the only spot in the city where you see other smiley faces in the winter, bundled up in reflective gear and running tights. We started off our run together strong and laughing about the cold and the holidays.
I’ve been cranking up the miles lately in preparation for the Hyannis Marathon in February. My legs are cranky and some days with the cold and the training it feels like I will never be able to eat enough to sustain me. On my slow jog home from my run, the Southwest Corridor was lit up with street lights and I made my way toward the Boston skyline. If you’ve never visited Boston, it’s a quiet city that loves to sleep. During the holidays, the students are gone and the roads are empty. I made a silly song on my way home to get me through the cold that involved clapping and dancing to a made-up tune. I’m sure everyone who passed me thought that I was a runner who had lost my mind, and maybe they’re right – maybe I’m no longer afraid of being that guy singing on his run on a Tuesday night.
After our trip to Vermont, I’ve been missing the mountains. This past year, I’ve been trying to reconcile the parts of me that love the quiet of the forest with the way I enjoy the convenience and beauty of the city. I have no answers about what or why or how, just endless questions. Around this time every year, I can feel the push and pull of all the decisions I’ve yet to make, the dreams left untied, and the weight of all that happened and is to come.
As a kid, I celebrated all my New Year Eve’s with my grandparents and cousins. We used to drink sparkling cider and welcome the New Year with black eyed peas and grapes. It seems fitting this year that I’m spending it with Kevin’s family. My family is back in California and I made sure to close my eyes at midnight and send them all the cheer from a New Year three hours before their own…I also obnoxiously stayed up ’till 3 am just to give them well wishes for 2015.
To the past year: thank you for teaching me how to dream again. I wish you all a beautiful New Year filled with love, light, and happiness. I just finished hanging the whiteboard up from our old place and I’m writing this on it for January –
Run in the dark, brave the cold, let yourself be lost.
Happy (Belated) New Year!
– Champagne Cookies –
If you have leftover champagne, or want to wow your guests next year with a full menu of champagne desserts, then try out this simple champagne cookie recipe. Kevin + I aren’t the biggest drinkers so I have ben trying to find a creative outlet for the leftover new year celebrations. This is the perfect sweet treat that is light on the palette.
2 cups champagne
2 cups unbleached all purpose flour
1 tsp baking powder
1 cup organic cane sugar
1/3 cup coconut oil
3 cups powdered sugar
1/4 cup champagne (reserved from your reduction)
pinch of salt
1/2 cup unsweetened coconut flakes
In a medium saucepan, reduce 2 cups of champagne for 10-15 minutes. Remove from heat + let cool before combining with other ingredients.
In a large bowl, mix together flour + baking powder, set aside. In a medium bowl, mix together 1/2 cup sugar + coconut oil until smooth.
Use a tablespoon to form dough into a ball + roll in remaining sugar. Softly press the cookies with the back of the spoon or your finger. Bake for 12-15 minutes, or until the edges are lightly golden. While the cookies are baking, mix together powdered sugar, salt, and remaining champagne to create the frosting. Chop 1/2 cup unsweetened coconut flakes to sprinkle on the frosting.
Cool for 3-5 minutes on the baking sheet + allow to cool completely before frosting. Dip the top of the cookies in frosting, let sit for 1-2 minutes + sprinkle with chopped coconut flakes. Serve with some bubbly + toast the new year!