It’s about that time again…I finally made a new playlist which is long overdue. I don’t know about you guys but I need to have good music to run and I get sick of music pretty quickly. It just makes the time go by faster and I can let my mind wander a little bit more than I can without it. I kind of want to punch people who say that you shouldn’t need music to run…especially when they are non-runners (lookin at you Dad).
This playlist is pretty random, but then again, so am I.
Warm up- Drive By by Train
What Makes you Beautiful by One Direction
Doll House by Priscilla Renea
Call me Maybe by Carly Rae Jepsen
Payphone by Maroon 5 feat Wiz Khalifa
Brokenhearted by Karmin
Laserlight by Jessie J feat David Guetta (not sure how I feel about the chorus but I love the other parts of this song)
Take Care by Drake feat Rihanna
Naked by Dev feat Enrique Iglesias
So Good by BoB
Starships by Nicki Minaj
What doesn’t kill you makes you stronger by Kelly Clarkson (kind of overplayed but I still love it)
Cool Down: Sing you home by Xenia
I love having new playlists because it makes me excited to go out for a run! This playlist is a good one, I’m not at all ashamed that I included a bunch of teeny bopper songs and a boy band.
My friend KG and I have been running together and we each run about 1 mile to get to our meet up point, then run anywhere from 3-5 miles together (usually closer to 3) and then run 1 mile home. It is the perfect amount of running and I get the best of both worlds—music time and friend time where we get to chat. Needless to say, I was pretty excited to try out my new playlist today. Old playlists can also be found here if you are interested.
Moving on…I made something pretty fun this past weekend. Not sure I would make these on a regular basis but still a fun idea…
Can you actually tell what that is supposed to be? Any guesses?
If you guessed goldfish—you are correct! But not just any goldfish—GIANT goldfish.
Does anyone remember them? One of my best friends Alex and I used to be obsessed with GIANT goldfish. We would always eat them when we went to each others houses in high school and even went so far as to buy a ton of boxes at the Pepperidge Farm outlet store (yes, there is such a thing). Then the sad day came that GIANT goldfish were discontinued (it must be capitalized when next to the word goldfish). I have no idea why. Maybe Alex and I were the only ones that bought them? But little did most people know, they were like regular goldfish but 1 million times better–which is saying something.
When I saw a recipe for regular goldfish on Smitten Kitchen, I thought it looked interesting but since I didn’t have a goldfish cookie cutter (or any cookie cutter), I figured it might be too hard. Then last week I made the mistake of buying goldfish when I was hungry and hadn’t eaten lunch at 2 pm. I only say a mistake because I ate the whole bag in probably 24 hours….and still wanted more. It was then that I remembered GIANT goldfish and figured I could give the recipe a try after all.
Check out the fish on the top right. He is a little deformed. But most of the others look okay.
My recipe is only very slightly adapted from Smitten Kitchen….but I suggest you also check out the original because Deb’s goldfish are much cuter than mine.
Whole Wheat Goldfish, adapted from Smitten Kitchen
1 1/2 cups sharp cheddar-shredded
4 T butter
3/4 cup whole wheat flour
1-2 T water as needed
1/8 t onion powder (don’t skip this, I thought it helped give an authentic goldfish taste)
1/8 to 1/4 teaspoon table salt
Preheat oven to 350°F. Combine all ingredients in a food processor, running the machine until the dough forms a ball. If dough doesn’t seem to be forming a ball (mine wasn’t), slowly add water–1/2 T at a time up to 2 T until it does. At first I thought it would be best to use the higher amount of salt because I knew I wanted them salty. But then I remembered that one thing I really love about goldfish is how much salt is actually on top of them. So, then I decided to put the lower amount of salt and lightly salt the top before baking. Feel free to do whichever you prefer!
On a lightly floured surface, using a lightly floured rolling pin, roll the dough out 1/8-inch thick. Cut the GIANT goldfish out with a knife and transfer crackers to an ungreased cookie sheet. Bake for 12 minutes or until edges brown. I actually did attempt to make the eye, but just with a knife, so it went away when they cooked.
And you have your very own GIANT goldfish. If you are anything like me, they won’t last long at all. They definitely will suffice until Pepperidge Farms brings back the GIANT goldfish–it’s happening, I just know it.