Welcome to The Well-Planted Runner

If you’re here, hi! I’m Ang—a retired Army officer, master gardener, trail runner, home cook, and proud dog mom to a mischievous wheaten terrier named Riley. Originally from Puerto Rico, I moved to the Midwest after getting married, and I’ve been growing roots here ever since.

If you’ve been here before, you might notice something different: I am no longer Garden Feast. Did I change it? I did—and I’d love to share why.

For a long time, this space was centered around gardening and food—two things I’m deeply passionate about. I still love getting my hands dirty in the garden and experimenting in the kitchen, but if I’m being honest, there’s something that brings me even more joy: running. Trail running, especially, has become a huge part of my identity.

And that’s what sparked this change.

I didn’t want this blog to be about just one aspect of my life. I wanted it to reflect all of me—the layered, evolving person I am and continue to become. The new name, Well-Planted Runner, captures that balance I’ve been seeking: the rootedness of gardening, the energy of running, and the ongoing journey of living intentionally.

The past few years haven’t been easy. I’ve dealt with health challenges, injuries, and a lot of inner work. At one point, I had to put running on hold, which was incredibly difficult. But I’m finding my stride again, slowly but surely. Through it all, I’ve learned that—just like a thriving garden—life requires care, patience, nourishment, and the right environment to grow. That’s the heart behind this new direction.

This blog is now a space where I’ll be sharing more than just recipes or gardening tips. You’ll still find those, of course, but also updates on my running journey, reflections on healing and growth, and the small, everyday joys that make life feel meaningful. Whether you're here looking for a new dish to try, a bit of inspiration, or simply a reminder that growth takes time—welcome. I’m so glad you’re here.

Here’s to being well-planted, wherever we’re growing from.

– Ang ♥

Cherry Dutch Baby (Pie Dish Style): A Summery Weekend Treat

Fresh cherries, golden edges, and a custardy, clafoutis-like center—this Cherry Dutch Baby, baked in a pie dish, will be your new favorite way to ease into a summer. Traditionally made in a cast-iron skillet, this version swaps in a standard 10-12 inch pie dish—because sometimes that’s what’s clean, or it just feels a little cozier. The result? Still puffed and beautiful around the edges, still soft and rich in the center, and still bursting with cherry flavor.

It’s easy, gorgeous, and a perfect excuse to gather around the table with a fresh pot of coffee and nowhere to be but in the moment.

Why You’ll Love This Cherry Dutch Baby:

  • Uses a generous cup of fresh cherries, halved and juicy.

  • Pie Dish–Friendly: No skillet? No problem.

  • Dreamy Texture: Custardy like clafoutis, crisp around the edges.

  • Brunch-Worthy Simplicity: One bowl and under 30 minutes from start to finish.

Gorgeous eggs from the neighboring farm.

Pre-blending in blender which yield a smooth batter.

Cherry Dutch Baby (serves 5-6)

Ingredients

  • 3 large eggs

  • ½ cup all-purpose flour

  • ½ cup whole milk

  • 1 tbsp sugar

  • 1 tsp vanilla extract

  • Pinch of salt

  • 2 tbsp unsalted butter

  • 1 cup fresh cherries, pitted and halved

  • Optional toppings: powdered sugar, whipped cream, Greek yogurt, honey, or a drizzle of maple syrup

Directions:

  1. Preheat oven to 425°F (220°C). Place the butter in a 9-inch pie dish and put the dish in the oven for a few minutes while it heats—just until the butter melts and bubbles slightly.

  2. Make the batter: In a blender or mixing bowl, combine the eggs, flour, milk, sugar, vanilla, and salt until completely smooth.

  3. Remove the pie dish, swirl the melted butter to coat, and immediately scatter in the cherries.

  4. Pour the batter over the cherries and return the dish to the oven.

  5. Bake for 20–25 minutes, or until puffed around the edges and golden brown. The center will stay soft and custardy.

  6. Serve warm, dusted with powdered sugar or topped with your favorite extras.

Tips:

  • No blender? A whisk works fine—just aim for a smooth batter with no lumps.

  • Use fresh, sweet cherries if possible, but frozen (thawed and patted dry) will work in a pinch.

  • This is best served right away, but leftovers can be reheated gently in the oven the next morning.

  • Serve this with cold brew, fresh fruit, or a sparkling mimosa. It’s a simple summer ritual worth repeating every cherry season.