Long before modern equipment and satellite navigation, he was pushing the boundaries of human exploration. In 1888, he led the first successful crossing of Greenland's ice sheet, and a few years later, he deliberately allowed his ship to become trapped in Arctic ice, hoping the natural drift would carry it toward the North Pole.
Fridtjof Nansen was a Norwegian explorer, scientist, and humanitarian whose accomplishments extended far beyond polar exploration. After World War I, he devoted much of his life to helping refugees and prisoners of war, work that earned him the Nobel Peace Prize in 1922.
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We like the idea of balance.
That everything can be evenly distributed. Work, family, relationships, and everything else that matters, all moving forward together in equal measure.
But that’s not how it actually works.
On any given day, something gets more. Work demands attention. Family needs time. Relationships require presence. There’s never enough space to give everything full effort all at once.
And that’s not failure. It’s reality.
The mistake is thinking balance has to happen in the moment. It doesn’t.
Balance shows up over time.
Across weeks. Months. Seasons. Priorities shift, and they should. What needs more today may need less later, and something else will take its place.
The goal isn’t to divide everything evenly right now. It’s to make sure that over time, the things that matter are getting their share.
You can have all of it.
Just not all at once.
Show up! Put in the work! Regroup! Put in the work! Don't quit! Believe in yourself! Develop your skills! Process > outcome! Be okay with uncomfortable! Compete!
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There may be no better time of year to be a runner than fall. After spending the entire summer grinding through 80-degree temperatures and 80% humidity, those first cool mornings feel almost like cheating. Suddenly, you're running 25 seconds per mile faster at the same effort, and it feels like you could keep going all day. The fitness you worked so hard for all summer finally gets a chance to show itself. And you remember just how much fun running can be.
Reggie, 5'11" 165, is making the most of those cooler mornings in the ABB 3/4 Tight and a prototype of the new Negative Split Long Sleeve. The long sleeve features thumbholes that let you pull the sleeves down over your hands for a little extra warmth when the morning air still has a bite to it.
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Pumpkin & Chocolate Swirl Brownies with Cream Cheese Frosting
I'm going to keep the pumpkin theme going for another week. I mean, Halloween is this weekend, and there's a pretty good chance someone reading this needs something to take to a Halloween party.
This week's recipe is a little more involved than most of the things I share, but the results are worth the effort. Pumpkin and chocolate swirl brownies. Two things I like quite a bit, brought together in one pan.
Loyal reader Jeff L. stopped by the house Saturday night and was kind enough to help test them out. I offered to send a few home with him, but he declined. Apparently, he was concerned that his wife, also a longtime reader, might catch him standing in the kitchen at 3:30 in the morning scarfing down brownies.
I can't say I blame him. I've been known to make a few questionable decisions in the kitchen at that hour myself.
And here's the thing. Jeff was eating the version before I added the pièce de résistance: cream cheese frosting.
Yep. I love brownies. Always have. But I've also come to believe that a little cream cheese frosting makes just about any brownie better.
So if you've got a Halloween party this weekend, or just want something good sitting around the house, give these a try. Just don't blame me if you find yourself in the kitchen at 3:30 in the morning.
Makes approximately 20 squares | 9 × 13-inch pan
Ingredients
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1 can (15 oz) plain pumpkin purée (not pumpkin pie filling)
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1 cup (2 sticks) unsalted butter
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1½ cups packed light brown sugar
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2 tsp vanilla extract or vanilla bean paste
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½ tsp fine sea salt
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3 large eggs plus 1 egg yolk, room temperature
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2 cups all-purpose flour
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1 tsp baking powder
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½ tsp baking soda
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1½ tsp ground cinnamon
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Pinch of nutmeg (optional)
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1 cup semisweet chocolate chips, melted and cooled slightly
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⅓ cup semisweet chocolate chips, for topping
Instructions
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Concentrate the pumpkin. Preheat the oven to 300°F. Spread the pumpkin purée thinly in a shallow baking dish. Bake for 25–35 minutes, stirring once, until visibly thickened. Cool, then measure out ¾ cup. If you have more, continue reducing it. This step removes excess moisture that would otherwise make the brownies gummy.
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Prepare the pan. Increase the oven temperature to 350°F. Line a metal 9 × 13-inch baking pan with parchment paper, leaving some overhang, and lightly grease.
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Make the base. Melt the butter with the brown sugar over medium-low heat, stirring until smooth. The sugar doesn't need to dissolve completely. Remove from the heat, stir in the vanilla and salt, and let cool until warm rather than hot. Whisk in the eggs and additional yolk one at a time until glossy.
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Add the dry ingredients. In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon and optional nutmeg. Fold into the butter mixture just until no dry streaks remain. Don't overmix.
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Create the swirls. Divide the batter equally between two bowls. Fold the cooled, concentrated pumpkin into one bowl and the melted chocolate into the other. Alternate large spoonfuls of each batter in the prepared pan, then drag a knife through the batter a few times to create broad swirls. Sprinkle the remaining chocolate chips over the top.
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Bake. Bake for 25–35 minutes, checking at 25 minutes. The edges should look set and the center should still have a little softness without being liquid. A toothpick inserted into a cake-like section should come out with moist crumbs.
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Cool. Let the brownies cool completely in the pan for at least 1–2 hours before slicing. For cleaner cuts and a firmer texture, refrigerate for another 30 minutes.
The Pièce de Résistance: Cream Cheese Frosting
I added cream cheese frosting after making the original recipe. The uploaded recipe doesn't include frosting, so here is a simple version to finish the brownies.
Ingredients
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8 oz cream cheese, softened
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4 tbsp unsalted butter, softened
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1½ cups powdered sugar
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1 tsp vanilla extract
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Pinch of salt
Instructions
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Beat the softened cream cheese and butter together until smooth and fluffy.
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Add the powdered sugar, vanilla and salt. Beat until creamy and well combined.
Once the brownies are completely cool, spread the frosting evenly over the top.
Refrigerate briefly to firm up the frosting before slicing.
Pro Tip: These are pumpkin-chocolate brownie bars rather than traditional intensely chocolate brownies. The pumpkin portion is closer to a dense, moist blondie, while the chocolate swirls provide the richer brownie flavor. The cream cheese frosting adds a little tanginess and sweetness that works especially well with the pumpkin.
Store the frosted brownies covered in the refrigerator for up to 5 days. Let them sit at room temperature briefly before serving.
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Apparently, there's an event in Denver called the International Taco Bell 50K, also known as the Taco Bell Ultra. It's been around for a few years, and I'm not entirely sure whether to admire the people who participate or question their judgment.
The concept is simple enough. Run 50 kilometers (31 miles), stopping at 10 different Taco Bell locations along the way. At each stop, you have to eat at least one menu item. But apparently, someone decided that wasn't quite challenging enough, so there are a few additional rules.
By the fourth stop, you must have eaten at least one Chalupa Supreme or Crunchwrap Supreme. By the eighth stop, you must have consumed a Burrito Supreme or Nachos BellGrande.
And my favorite rule, explicitly stated in the event regulations: No on-course Pepto, Alka-Seltzer, Pepcid AC, or Mylanta allowed.
From what I found on Instagram, there are other versions popping up around the country. Maybe you could start one in your town?
I have a friend here in the Atlanta running community who has participated in a Waffle House Marathon over the years. I don't remember the exact rules, but they involved running more than 20 miles, visiting several Waffle Houses, and eating something at each one.
The particularly impressive part? Frenchie is vegan.
I didn't even realize Waffle House had that many vegan options.
As for the Taco Bell 50K, I think I'd rather run 50 miles.
At least then I'd only have to suffer once.
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