So this winter I was driven half crazy by marathon training, this spring and early summer I have been battling the flab ready for Mykonos.
I’m not sure I achieved anything. And now?
I’m struggling. Tonight was supposed to be a gym night, but I went home as my new office is on the doorstep and I couldn’t be bothered to cart my gym bag to the office. Pete is fast asleep at half past 8 as he isn’t feeling great so, guess what? I decided against the gym. I have so little motivation right now.
I need a challenge. I could not keep the 6 times a week up, I’m far to flaky and don’t enjoy it half as much as I should. So today’s calorie count? 2 peanut butter cookies, 2 macaroons, a piece of cheesecake and one of Amy’s Aztec biscuits. I’m starting to get a belly again.
I need a goal. Even a day at Center Parcs spa half naked on Friday with the eternally skinny Luke and Claire has not helped me maintain a skinny waist. I can’t be arsed.
I’m thinking that the Birmingham Half Marathon may be a next goal, especially in light of my recent struggles to leg it round the block, let alone achieve double figures on one of my runs. I really hated every minute yesterday. Bring on some motivation folks. Please.
Lemon and Blueberry Cheesecake
So my attempt now to make sure I’m not alone in my lifelong battle with obesity. This is fabulous baked cheesecake recipe, easier than you may think.
150g digestive biscuits, broken into fine crumbs
50g unsalted butter
350g cream cheese
150g caster sugar
2 lemons, zested and juiced
1 teaspoon vanilla extract
Preheat your oven to Gas Mark 6/ 200 degrees celcius
Break the digestive biscuits into a fine crumb. You can use a food processor for this, or an old fashioned method such as a bag (those little plastic ones which are labelled sandwich or freezer bags are fine for this) and a rolling pin, which is fabulously therapeutic.
Melt the butter in a pan. Marry the butter and the crumbs together in the pan until they start to come together, and grab a loose bottomed 20cm pan, wrapped in foil, in a watertight fashion, to prevent water seeping in. Press the crumbs into the bottom of the pan to make a flat(ish) base. Meanwhile, mix the cream cheese, lemon zest and juice, sugar, eggs and vanilla together. Again, you can use a stand mixer or food processor to achieve the mix. Or a spatula and your guns. Layer the blueberries on the base base, and begin to slowly pour the cheesecake mix over the base and the fruit.
Place the cake in a roasting tin, and pour a good inch of water in the tin. This could be from a kettle, to help get it to temperature. Put into the oven, and bake for around 30-35 minutes. It will be jelly-like in texture, wobbly but firm. Take it our sooner rather than later, as it will firm when cooling.
And it will look lush like this:
Off to bed I go folks. Work calls the night before now. It’s all consuming. But looking forward to a few treats this week. Afternoon tea with Mum, Nan, Claire and Edd Kimber, Center Parcs and a night on the tiles with my best gay Luke. Who could stay sour with that on the cards? Well, me. Three days at work feels like a lifetime right now!! It will be fine mind. I’m a big brave dog!,
Blog later folks.
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