11.8K Run, Superbowl and 7K Run

So yesterday I get home from my run to the internet not working on my computer.  My husband had to completely reload my computer to fix the problem, so yesterday's and today's posts are combined into one.  Yesterday morning I ran 11.8K in 1hour and 34mins.  Wish it was a little faster but I am pretty happy with this.  This is the route we took:

north Clarence
east Dufferin
north Wellington
east Pall Mall
north William
east Victoria
north Barker
west Huron
south William
west Regent
south Waterloo
east Victoria
south William
west Pall Mall
south Wellington to Club

I came home and started cooking for my friend's Superbowl gathering.  (After my nap of course!)  Saturday night I had made rice krispies shaped in foot balls.

Here's the recipe:
Ingredients:
3 tablespoons butter or margarine
4 cups of miniature marshmallows
1/2 cup of peanut butter
6 cups of rice krispies  (recipe calls for cocoa rice krispies, but I just used regular)
Frosting or decorating gel
Directions:
In a large saucepan melt butter over low heat.
Add marshmallows and stir until completely melted.
Remove from heat.
Stir in peanut butter until melted.
Add cereal and stir until well coated.
Cool slightly.
Using buttered hands shape mixture into 3-inch footballs.
Decorate with frosting.

I made some cornbread which turned out a little dryer then I would have liked, but not too bad.

And I also made mini mac and cheese pies.

These were a big hit!
Here is the recipe:
Ingredients:
1 and 1/2 cups of Ritz crackers, crushed
2 cups of white cheddar cheese, grated and divided
4 tablespoons of unsalted butter, melted
4 and 1/2 cups of cooked elbow macaroni (about 8 ounces uncooked)
One 5.2 ounce container of Boursin Garlic and Herb Cheese
2 tablespoons of unsalted butter, cold
2 large eggs
1/2 cup of milk
1/2 cup of sour cream
1/4 teaspoon of salt
Instructions:
Preheat the oven to 350 degrees.
Generously spray 8 cups of your muffin pan with cooking spray.
In a large bowl, combine the crushed Ritz crackers, 1 cup of the shredded white cheddar cheese, and the melted butter, mixing well until the mixture holds together and resembles coarse sand.
Divide the mixture among the 8 muffin cups and, using your fingers or the back of a spoon, firmly press the crust into the bottoms and up the sides of each muffin tin.
In another large bowl, combine the cooked (and still hot) macaroni with 1/2 cup of shredded white cheddar, the Boursin cheese and the butter, mixing well.
In a small bowl, combine the eggs, milk, sour cream, salt, mixing well.
Add the egg/milk mixture to the cooked macaroni, mixing until all the ingredients are melted and smooth.
Place about 2-3 tablespoons of the macaroni mixture unto each muffing cup.  You will probably have some left over.
Top each muffin cup with the remaining white cheddar.
Bake the mac and cheese pies until lightly golden on top, about 20-25mins.
Let cool slightly before removing from the muffin pan, and serve immediately.

Tonight I ran 7K after work.  Unfortunately my Garmin did not work so I am not sure what my time was.  It was a slow run as I had to stop a lot at lights and make a bathroom break.  I am three blocks away from finishing and I take a bad fall.  I actually rolled.  My right elbow is scrapped and swollen along with my right knee. 

I guess I am lucky not to have taken a tumble before now!  This is the route I took:

north Clarence
west Queens
west Riverside
north Wilson
west Blackfriars
north Wharencliffe
east Oxford
north Talbot
east St James
north St George
east Grosvenor
south Waterloo
west Pall Mall
south Wellington
west Central
south Clarence to Club