Since we had the chance to check in with Gaby Wilson before the holidays, I thought it would be nice to kick off 2014 with Nancy Fleming. Nancy has been keeping her resolutions now for two whole years.
GHD: Hi, Nancy! Any highlights you would like to share from 2013?
NF: I’d say, without a doubt, that the biggest highlight has been the absolute confidence that I now have in accomplishing any physical activity or challenge. I met my weight goal in November 2012. I really started to bump up my challenges in the spring by trying some longer runs.
I completed the Jewish Snowball 5-mile run in February, placed third in my age group with a personal best at the Kelly’s Logan House 5K in March, completed the Delaware half marathon in May and ran a personal best at the Philadelphia half marathon in September. I also ran a personal best at the St. Francis Foundation 5K in September.
The weekly work with a trainer continues to keep pushing me to the next level. I also recently tried skinny barre with Danielle at Pure Yoga in Trolley Square and it, too, presents a brand-new challenge and something fresh to supplement my running three times per week. It is a cross between yoga, ballet and boot camp. I call it OMG yoga because every Monday night when I leave there, I declare, “Oh My God.” Never thought I’d be able to complete something so hard and so rewarding!
GHD: You seem to keep getting healthier through goal-setting. What are your new goals for 2014?
NF: Build more strength. Set goals in terms of how many 5Ks to enter and, now that I am in the 50 and over group, try to place in a few 5Ks. I never had the confidence until now to even consider “winning” an option. It’s a great feeling!
GHD: What keeps you inspired to meet new goals?
NF: Support and encouragement of those who have known me a long time and those who I have recently met continues to be incentive to make healthy choices. On a personal note, I became engaged in July to a wonderful man who lives a very healthy lifestyle and also enjoys physical activity. Given that we didn’t meet until the “back nine” of our lives, it makes me even more motivated to stay healthy to be around a long time for each other.
I can’t think of a better reason. Thanks, Nancy!
I won a contest once, but it didn’t have anything to do with cooking or baking. I was able to name four Beatles movies on a radio show and I won a lobster dinner. It was just a little embarrassing when the DJ asked me to shout out the call letters of the station in celebration and I could not remember them for the life of me.
Our friends at Harvest Market in Hockessin held a staff competition for the best apple recipe and this one is the winner! Holiday parties may be behind us, but we have some snow days in store and this would be one delicious treat to share while staring out the window after playing outside. Congrats to Kate Derr at Harvest Market! Enjoy and stay warm!
Galette Dough Ingredients:
1 1/4 cups all-purpose flour
1/4 teaspoon cinnamon
1/4 teaspoon cardamom
1/2 tablespoon granulated sugar
1/4 teaspoon salt
8 tablespoons (1 stick) cold, unsalted butter, cut into pieces and chilled again
1/4 Greek yogurt
2 teaspoons lemon juice
1/4 cup ice water
4 small apples, thinly sliced
8 ounces brie
2 tablespoons lemon juice
1 egg mixed with 1 tablespoon water
Caramel drizzle ingredients:
1/4 cup brown sugar
1 tablespoon water
3 tablespoons unsalted butter, cubed 1 teaspoon vanilla extract
1/2 teaspoon Kosher salt
Mix flour, cinnamon, sugar and salt together. Place in the refrigerator. After 30 minutes, combine the butter pieces and the flour in a food processor and pulse 4-6 times until there are only small beads of butter left.
In a separate bowl, stir together the yogurt, lemon juice and water. Add the wet ingredients to the flour mixture, using a wooden spoon to stir together. When it’s fully combined, use your hands to form a ball of dough. Wrap in plastic and refrigerate for at least an hour.
Place a pizza stone in the oven and preheat to 400 degrees.
After the dough has chilled in the fridge for an hour, place it in a floured surface and roll out onto a 12-inch circle. At this point, transfer the dough to a piece of parchment paper. You can just roll it out on parchment paper.
Place the slices of brie in the middle of the dough, leaving a 2-inch border. Place the apple slices in overlapping circles over the brie until covered. Brush the egg wash over the dough, making sure to cover all edges. Sprinkle the whole galette (dough and filling) with the granulated sugar. Bake for 30-35 minutes, until the crust is golden and the filling is bubbly.
While baking, combine the brown sugar and water in a small saucepan. Once it starts to boil, add the butter. When the mixture begins to boil again, add the cream, vanilla and salt, then bring back to a boil and whisk constantly for 5 minutes.
Remove from the heat. Allow galette to cool for a few moments and then spoon the warm caramel over the filling. Serve warm.
For most people, summertime is synonymous with hanging out by the pool, weekend cookouts and other outdoor activities. But that’s not the case for New Castle County resident Joan Youngblood. As the temperatures rise outside, so do the county’s ozone and particle pollution levels, aggravating Youngblood’s chronic obstructive pulmonary disease. (more)
Tuesday, Jan. 7
Location Bayhealth Kent General BETT Center, Education Dept. Conference Room, 208 W. Water St., Dover
Time 9 a.m. to 11 a.m.
More info. 744-6227 or 744-7135
Sunday, Jan. 12
38th Mayor’s Icicle Ten-Miler
Location Central Branch YMCA, 11th & Washington streets, Wilmington
Time 7:45 a.m. registration, 9 a.m. start
More info. firstname.lastname@example.org