Yesterday in the mail I received a review copy of Run Fast. Cook Fast. Eat Slow. by Shalane Flanagan and Elyse Kopecky (publisher page / Amazon). We’ve loved its predecessor, Run Fast. Eat Slow. This new volume says you can “cook the recipes that Shalane Flanagan ate while training for her 2017 TCS New York City Marathon historic win!”
Last night I wasn’t thinking about marathons; just how to make a good dinner for the family. As yesterday was Shrove Tuesday, I went right to the index to see if there were any pancake recipes. Lo and behold, I found one for oatmeal banana pancakes:
I did not have oatmeal flour on hand, but had some organic rolled oats, which I could easily grind up in a food processor. My wife and I went to work: she mixed the wet ingredients; I mixed the dry ones (there were hungry mouths waiting). Before long, this:
They were tasty!
Between the previous cookbook and now this newer one, we have yet to find a dud of a recipe. (Although I’m not sure I’ll repeat the first cookbook’s blueberry scones made with corn meal.)
There are also racing tips and bigger picture eating strategies in Run Fast. Cook Fast. Eat Slow. So far it looks like a worthy follow-up to our current go-to cookbook. More to follow!