Two weeks, two races, two podiums, and lots of swag.
WWF Run for Change 10k, Pak Shek Kok Promenade, Shatin – 43min 46sec for 1st in 30-39 age group and 3rd woman overall.
Oakley Prizm HK Trail Series race 1 HK island 14k – 2nd Women Open, 3rd woman overall.
WWF Run for Change. Photo: Sportsoho
Oakley Prizm Hong Kong Trail Series – race 1 HK Island 14km
Landed in my mailbox along with 58 pieces of running tops and bottoms. Thanks Nike SEA!
Certainly feels like I’m living in one. The weeks have flown by and in the blink of an eye we’re a third of the way into the year. Wasn’t it just yesterday when we were counting down to 2016?!
The past weeks have mainly been occupied by new developments at work (goodbye paywall!), as well as two long weekends (Easter and Ching Ming), two races, many days of a nasty cold and cough (both little M and I) and lots of wonderful precious family time.
The races – the AVOHK Reservoir Series race 3/3 Tai Tam 11k, and the HKDRC Mt Butler Heritage Race 15k. Both courses started at the same place and had similar routes for the first 3-4k (aka boring). But since the start line was just a short trot from home, I thought, what the heck, let’s just give the legs some fast paced practice. It turns out I won my age-group in both races, and was 3rd woman overall in the AVOHK race and 2nd woman overall in the HKDRC race (no thanks to the nasty cold and coughing my lungs out). Some cash and swag at the HKDRC race was a nice bonus, though if I wasn’t sick I reckon I could have had a real shot at the overall woman’s title and the HK$1,000 bonus.
Feeling strong at the AVOHK Reservoir Series Tai Tam
Feeling sick at the HKDRC Mt Butler Heritage Race
I wish time would slow down – especially with how quickly little M is growing up – though there’s also much to look forward to in the next couple of months with a few trips planned.
In celebration of little M’s 21st month, a variation of this cake recipe for tonight’s dessert. Plums instead of apples, and with less sugar.
Yogurt and lemon make a great combination in this healthier, moist cake that’s not too sweet.
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup plain whole-milk yogurt
1 cup sugar
3 large eggs
grated zest of 2 lemons
1/2 teaspoon vanilla extract
1/2 cup vegetable oil
1 cup macadamias (walnuts are good too)
Preheat the oven to 175 degrees C. Butter and flour a loaf pan. Whisk together yogurt, sugar, eggs, lemon zest and vanilla. In a separate bowl, sift together the flour, baking powder, and salt. Slowly whisk this into the yogurt mixture. Fold the oil into the batter, making sure it’s all incorporated. Fold in nuts. Pour the batter into the prepared pan and bake for about 45-50 minutes.
What to do with the zest-less lemons? Juice them for this awesome baba ganoush recipe. Cut pita bread into wedges and toast till crisp – perfect for dipping in the baba ganoush.
Five years since I arrived in HK and still discovering the immense natural beauty of this city. Still finding new trails and getting goosebumps running down stunning ridgelines like these on clear blue days.