I have done a crazy thing.
I have signed up to voluntarily run fourteen kilometres for charity.
14. Kilometres. Also known as a long-ass way. (It’s not cursing if you’re referring to donkeys!)
So for the past two years or so I’ve been trying to get into running. There are a multitude of reasons for this, including but not limited to the unrealistic expectations placed on women in this society to be thin and beautiful but we won’t go into that here. I decided that perhaps I needed some sort of motivational tool that worked better than buying new running gear.
So I signed up for a run.
It was far enough away that I could train for it but close enough that I wouldn’t forget. Long enough distance that it was a challenge, but short enough so I could actually run it.
I signed up for it a while ago and haven’t posted about it. Why? I’m not actually sure. Partially because I never really felt like I was a “runner”, partially because I couldn’t believe that I was actually going to do it, and possibly partially because I was just scared. Of what, I’m not sure.
I wanted to run to get fit and lose weight. I wanted to run because I felt like running would be a good way to sort out some stuff in my life. A way to get out of the house, into the outside and just be. And if I run for long enough, some of the monkeys chattering away in my head start to quiet down.
It’s a good thing.
If you would like to sponsor me to run, I have an Everyday Hero account here. I’m raising funds for TEAR Australia, a Christian aid and development organisation that works with groups which are working with the poor in their communities. The idea is that once TEAR leaves the partnership, the group will be able to continue working without them.
Otherwise, I encourage you to make your cake and eat it, too.
Poppyseed Lemon Cake
Adapted from Smitten Kitchen
yolks of 8 eggs (large)
1 large (whole) egg
2 tablespoons finely grated lemon zest (of 2 large eggs)
75g plain flour
225g butter, melted
100g poppy seeds
Preheat oven to 180°Celsius (350°Fahrenheit) and thickly butter an 8″ (20cm) bundt or springform tin. (Line the base of the springform with baking paper first and have a baking tray ready to place the tin on for baking. This prevents all the butter melting and dripping into your oven and making it really difficult to clean.)
(Yes this has happened to me before.)
Thickly butter the dull side of an eight inch piece of aluminium foil
Beat the egg yolks, whole egg and sugar with an electric beater on high speed until it’s thick and pale. Sift in the flour, cornflour and salt and fold in with a spatula.
Fold in the melted butter, then the poppy seeds. Pour into the prepared tin and cover with the buttered foil. Bake until a sharp knife inserted into the middle of the cake comes out clean. I took the foil off halfway and let the top get all crispy and lovely.