When soggy bagels are all I can think about

Yesterday I ran 10 km in the National Capital Race Weekend. Two years ago I traned for about three months, and finished in 58 minutes. This time around I put in a week of half-assed training and came in at 1 hour, 3 minutes. Not bad.

The thing with 10 km is that I get really bored at the 8 km mark, and I have to think of reasons to keep running. Invariably, it’s the post-run bagel that gets me going. They’re soft and bready, ever-so-slightly-soggy from sitting in a plastic bag, and they’re cold. But after 10 km, they taste like the most delicious thing in the world.

Alas! By the time I got to the food tent, all the bagels were gone! Yargh!

I had to settle for several bananas, apple slices and one orange slice (I think I got the last one, so there). I also had some free yogurt and lots of red radioactive gatorade.

Maybe it’s those five minutes that make the difference between getting a post-run bagel and not getting a post-run bagel. I guess I’ll run faster next time.

Published by: Eagranie

7 years as a chemist + 9 months of culinary school + 2 years as a pastry chef & chocolatier + a lifetime of writing = this blog. This blog won't always be about chocolate, but it will almost certainly be about food. The name of the blog is a triple play on words. 1. It's a nod to my training as a classical pianist. Among other fantastic accomplishments, J.S. Bach combined technical prowess with artistic inspiration and penned the 24 preludes & fugues that make up The Well-Tempered Clavier, Books I and II. 2. In order to behave properly, chocolate needs to be tempered. In a nutshell, tempering prompts the chocolate to assume its most stable crystalline form (beta prime, if you're interested) so that it is shiny, snappy, and as stable as it can be. 3. Depending on my mood and how we meet, you might agree that I'm well-tempered. Or not.

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