12.8.07

10-miler at the Rock w/my running partner. SO much better than that treadmill. I was a bit under dressed with just shorts and a long-sleeved technical shirt on. It wasn’t as warm as reports said it would be.

Next week will consisted of 3 5-mile runs on Monday, Wednesday and Saturday, and a 10-miler [on the mill] on Thursday. Sunday, Tuesday and Friday will be rest/off days.

This afternoon I made peppermint bark for the party tonight using Ghirardelli dark and white chocolate and Bob’s peppermints. I put them in the medium size apothecary jar and they are BEAUTIFUL to look at and YUMMY to eat šŸ™‚

We’re listening to “A Charlie Brown Christmas” and getting ready to bake some YUMMY “make the whole house smell good” banana bread!

I LOVE being home with family and this time of year when there are so many fun things to make good eats for.

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2 Responses to “12.8.07”


  1. 1 Meg Doster December 11, 2007 at 8:57 pm

    Hey Patsy,

    Do you mind sending me your peppermint bark recipe? It looks wonderful! I also like the fact it has white and dark chocolate. Thanks so much! megdoster@aol.com is my email

    Merry Christmas!
    Meg

  2. 2 starbucksgirl December 11, 2007 at 9:34 pm

    Peppermint Bark
    2 bags Ghirardelli dark chocolate
    2 bags Ghirardelli white chocolate
    2 dozen BOB’s peppermint candy canes
    4 oz. paraffin

    Melt dark chocolate and 2 oz. paraffin in double boiler. While dark chocolate and paraffin are melting, lightly grease a rimmed cookie sheet with butter. Pour melted dark chocolate onto cookie sheet. Place in freezer for a few minutes until set.

    Melt white chocolate and 2 oz. paraffin in double boiler. BE SURE THERE IS ABSOLUTELY NO WATER IN THE DOUBLE BOILER! This will make the white chocolate seize instead of melt. While white chocolate and paraffin are melting, unwrap candy canes and place them in a gallon size ziploc bag. Use a kitchen mallet or other object to take out all your frustrations on the candy canes breaking them into small pieces. Pour broken pieces of peppermint into sieve over melting white chocolate so that peppermint dust mixes with chocolate. Set broken pieces of peppermint aside.

    Pour and spread white chocolate over dark chocolate. Sprinkle with pieces of broken peppermint. Place in freezer for a few minutes until set.

    Break bark into bite size pieces– this is the most difficult part as peppermint generally flies all over the kitchen šŸ˜®

    Eat liberally…


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