It was a good thing we went for our Saturday run early yesterday (9 a.m.), because within the hour after our run the mist turned to rain, the rain turned to hail, and the hail turned to…

…snow!

Quite a lot of it too. I figured the unseasonably sunny weather wouldn’t last.

The Boy pulled out his cross-country skis and went for a few rounds in the backyard.

I put on my snow boots and videotaped him completing one circle:

Thanks to my new discovery of how Layering Your Clothing Keeps You Warm, I wasn’t even cold yesterday! Two pairs of socks, two pairs of leggings, two shirts and um, two sports bras too, for running. I need a new sports bra.

And in a shocking turn of events…

…I cross-country skied for the first time in my life!

Well, why not? 2012 is going to be all about firsts. I mean, whoever thought I’d start running?

I want to do it again today, but this time with the Neon Snowsuit of Dementia on. Because…that’s the way it’s gotta be.

New fuzzy teal hat I requested as a Christmas present. It’s gloriously warm and soft, but blocks out most of my hearing. Nice for the dog park, though.

Mixing up some muffin batter. I made these muffins last week and they turned out to be such a crowd pleaser I made them again yesterday.

I found the recipe on “allrecipes.com“, which I love love love thanks to their fabulous “ingredient search” feature.

They also have this really cool “dinner spinner” app that’s helpful if you have no idea what to make for dinner.

I can’t post the muffin recipe on my vegan recipes blog as they’re not vegan, but they are so delicious I feel I should share. On “allrecipes” they’re called “Morning Glory I”, but I modified them slightly so here’s my version. Let’s call them:

Smooth Moves Muffins
– 1 1/2 cups all-purpose flour
– 1/2 cup whole wheat flour
– 1 1/4 cups white sugar
– 1 tablespoon ground cinnamon
– 2 teaspoons baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 2 cups grated carrots
– 1 apple – peeled, cored, and chopped
– 1 cup raisins
– 1 egg
– 2 egg whites
– 1/2 cup apple butter
– 1/4 cup vegetable oil
– 1 tablespoon vanilla extract

Directions
1. Preheat oven to 375 degrees F (190 degrees C). Lightly oil 18 muffin cups, or coat with nonstick cooking spray.
2. In a medium bowl, whisk together eggs, egg whites, apple butter, oil and vanilla.
3. In a large bowl, stir together flours, sugar, cinnamon, baking powder, baking soda and salt. Stir in carrots, apples and raisins.
4. Stir in apple butter mixture until just moistened. Spoon the batter into the prepared muffin cups, filling them about 3/4 full.
5. Bake at 375 degrees F (190 degrees C) for 15 to 20 minutes, or until the tops are golden and spring back when lightly pressed.