September training – 10 weeks to go!

I’m not quite sure how September and October have flown by so quickly, and November is just around the corner. Scarily, this also means my attempt at the Oman Desert Marathon is also just around the corner. On the 7th of November I will join a group of likeminded nutters, and race (ahem… shuffle) 165km through the Wahiba sands over the course of 6 days. The distance gets broken down as so;

  • Stage 1 – 20km
  • Stage 2 – 30km
  • Stage 3 – 21km
  • Stage 4 – 30km
  • Stage 5 – 44km
  • Stage 6 – 20km

The stage distances and generous cut-off times (6, 9 or 12 hrs for the 3 different stage distances) were one of the main reasons that I signed up for this race – they seem fairly do-able as long as I prepare properly…..

August went pretty well in terms of training, and my main goals for September were to maintain 4 runs a week, upping my weekly long run distance and to start running with a weighted pack. We’ve had a fair amount of fieldwork happening now that the weather is a bit cooler, which always causes problems for me with training. I’ve managed better than I thought I would with maintaining running training whilst away on fieldwork, but not as well as I might have hoped for. Continue reading


Battenberg cake!

Well, it seems like it’s a while since I last published anything on here…… it’s been a busy month! Commuting by bike most days to work combined with trying to up the running miles has really taken it’s toll on me; once I get home, I cook dinner for us both and then most nights crawl into bed at about 9pm. Rock and Roll! Anyway, I’ve had this little recipe tucked away for quite a long time, so I figured now was a good a time as any to share it with you. I’ve never made a Battenberg cake before (eaten plenty!), but as my older sister has asked me to make her wedding cake for her (eeeeeeek!) and her other half LOVES Battenberg, I thought somehow I would try and incorporate some Battenbergy goodness into the cake. I’m thinking a circular chequerboard Battenberg cake for the top layer…. we’ll see! For now, here’s a basic (“normal”) Battenberg recipe, with photos from my first attempt. The recipe I used is adapted from the Hairy Biker’s recipe on the BBC Food website. I like Battenbergs to have that slightly more almondy taste and a bit of the ground almond texture, so this recipe has additional ground almonds in the cake in addition to a bit of almond essence.

Momma Battenberg and the baby Battenbergs

Momma Battenberg and the baby Battenbergs

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