If I’ve learned one thing about running in the rain, it is this: you will reach a point where you can’t possibly get any wetter.
Somehow that’s a consolation for me, and I absolutely love reaching the poing where I quite literally become one with the run. 😉 That point where avoiding puddles becomes meaningless. The point where the rate of the rain determines my pace.
A hard downpour makes my legs turn over quicker. Sprinting, almost.
A slow, methodical rhythm of a drizzle is my favorite. My pace becomes slow and steady, as I take in the pleasures of a rainy day. One drop at a time.
Running through the rain is one of life’s simple pleasures. I highly recommend it.
And—remember—you will reach that point where you can’t possibly get any wetter. 😉
With the temperatures dropping, dropping, dropping, hot oats are once again becoming my breakfast of choice.
I’ve always enjoyed pureed pumpkin in my oats. I’ve always enjoyed cottage cheese in my oats. I don’t know why I’ve never thought to combine the two.
But they marry perfectly together, they really do.
I stirred in the cottage cheese at the very end of the cooking time, to avoid “melting” the cheese. Been there, done that. Nobody likes a stretchy cottage cheese.
This produces a very voluminous bowl of oats, and it’s super filling to boot. Between the protein from the cottage cheese ‘n’ milk and the fiber from the oatbran and pumpkin, you’ll be going, goin, going all morning long. 😀
Spiced Pumpkin and Cottage Cheese Oat Bran
1 c. milk + 3/4 c. water
1 tsp cinnamon + a dash of nutmeg
1/2 banana, sliced
1/2 c. pureed pumpkin
1/4 c. oatbran
1/4 c. 1% cottage cheese, nuked for 10 seconds to take the chill off
toppings: Natures Path Pumpkin Flax Granola with almond butter
Bring milk, water, spices, banana and pumpkin to a boil in a small saucepan. Add oatbran, lower heat, and cook until thickened (about 3-5 minutes), stirring after every minute or so.
Add cottage cheese, turn heat off, and pour into bowl. Top as desired.
Question: How do you most enjoy a rainy day?