Monthly Archives: November 2008

Mission Accomplished

Well, it was 32 degrees out. I donned the running capris, a singlet, a longsleeved shirt, and my windshirt. I also donned an actual hat-I knew my head would overheat and sweat, but I didn’t want to be cold.

Note the snow in the background.

After my quick 5 minute walk to warm up, I got right into the run. And the cold air just seemed to pour adrenalin into my body, like a cool silver river running into my veins. I ran and ran. No walking, except across the icy wooden bridge across the river. I felt good. I could tell I hadn’t run in awhile!

I warmed up quickly but still felt good. 4 miles went by fast. And you know what? I’m over my cold aversion. Bring it on winter!

New Ohio Race: Forget the PR 50K April 19 2009

There is a new Ohio 50K available for trail runners now: The Forget the PR Mohican 50K which will be on April 19, 2009.

The Forget the PR Mohican 50K is in Mohican State Park Campgrounds in Loudonville, Ohio.

The race promises to fit the name “Forget the PR”. This will be a challenging, hill infested, technical running, lakeside, riverside, covered bridge and resort style packed race. Basically, this race is going to work you.

If Mohican or Loudonville sound familiar, that is because the Mohican Area is where the Mohican Trail 100 Race is held. But this is no “50K” part of the Mohican 100, this is a new course taking in other trails AND some of the Mo course.

Rob Powell the Race Director, is promising a good hard fun (well, maybe fun isn’t the right word..well, it is to me!)50K. This isn’t going to be the course for you to post a PR on!

Registration is open now for the race, go to the Website for all the details.

Since I have Umstead on April 4, I thought that was a little too close for a 50K. So I am the Aid Station Captain for the Fire Tower. I will be contacting you soon to either work my AS or run the race!

Today’s Goal: Run Outside

I don’t know what my problem has been lately, but the cold weather is just sucking my will to live…or will to run outside.

So today’s plan is a run after work. I think I shall bundle myself in lots of clothes, and get super over-heated after 1/4 of a mile. Then I should be over my mental hurdle and ready for winter running.

After all, Slim Pickins is this Saturday!

Last year on the Laurel Highlands Trail

Pumpkin Soup! Who knew!!!

After our return from Grenada, I have been interested in eating more squash, which is a major vegetable in Grenadian cooking. I bought a pumpkin for 50 cents, and told my husband I wanted him to cook it for me.

He roasted it on the grill, then turned it into soup. And this is delicous!! It doesn’t taste like…pumpkin. Which means I think it was going to taste like pumpkin pie soup (and I really don’t like pumpkin pie.)

He got the recipe from the Food Network:

1 (2 pound) pumpkin, halved and seeds removed
1 teaspoon salt
1/4 plus a pinch freshly ground black pepper
3 tablespoons olive oil
2 teaspoons ground cinnamon
1 teaspoon ground allspice
3/4 cup chopped onion
1/2 cup chopped carrot
1/4 cup chopped celery
2 tablespoons minced ginger
1 tablespoon minced garlic
31/2 cups chicken stock
1/2 cup heavy cream
3 tablespoons pumpkin seed oil
15 to 20 small sage leaves, fried

Preheat the oven to 400 degrees F.
Place the pumpkin cut side up on a parchment lined baking sheet. Season with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Invert to the cut side down, and drizzle with 1 tablespoon of the olive oil. Place in the oven and roast until the skin is golden brown and the pumpkin is tender, 50 to 60 minutes. Remove from the oven and allow to cool. Once cool enough to handle, use a spoon to scoop the pumpkin flesh from its skin and set pumpkin aside until ready to use. Discard the skin.

Set a medium saucepan over medium-high heat. Add the remaining 2 tablespoons of olive oil and, when hot, add the cinnamon and allspice and cook, stirring constantly, for 1 minute. Add the onions, carrots, celery, ginger and garlic to the pan and saute, stirring occasionally, until lightly caramelized, 3 to 4 minutes. Add the chicken stock and reserved pumpkin to the pan and bring the stock to a boil. Reduce to a simmer and cook the soup for 15 to 20 minutes, or until the vegetables are soft.

Remove the soup from the heat and process with an immersion blender (*or in batches in a blender) until smooth. Season with the remaining 1/2 teaspoon salt and pinch of pepper. Add the cream to the soup and stir to combine.

To serve, place 1 cup of the soup in each of 6 warmed soup bowls. Drizzle 2 teaspoons of the pumpkin seed oil in the bowl and garnish with a 2 or 3 fried sage leaves.

*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

We have no heavy cream, so Dennis used fat-free yogurt and cornstarch, so it’s a very healthy soup. I highly recommend this!

I had a good workout today. I walked a mile on the treadmill, to get loosened up, then ran 4 miles on the tread.

Ah ha! A workout finally!

I was battling yet another horrible work-day. I had scheduled weights at the gym after work; I was in Walmart and my resolve was weakening. I was very tired and my ennui was overwhelming. When suddenly a thought came to me: “Why, this is no different than being at 3am in the morning during a 100 miler.” Really, it wasn’t. I was tired, wondering why I was doing this; my afternoon apathy was a perfect “training” for that 3am morning!

So OFF I went to the gym. And you know what? I started to feel better as soon as I hopped onto the treadmill for my usual 5 minute walk warm up. The weight workout got rid of the stress filled knot in my neck. And I came home to hummus, friends, wine! I followed that up with a nice bubble bath, so actually my Monday is ending on a nice positive note!

Crap Sandwich Week

Well it’s been a rough week back from vacation.
8 minutes into the work week I was informed of a very uncool situation at work. It occupied most of my week, and will for probably the next two weeks or more. Horribly stress-filled time for me.
Our shepherd was spayed on Wednesday, so we had that stress trying to keep an over active dog from running around (yeah right).

Worst news though, and put my tiny little stresses in perspective, was, my friend/neighbor down the road-she has breast cancer. She’s 44. She just had the biopsy back. She has surgery and radiation next week starting. I feel very sad/bad for her,and hope I can help her with anything she needs.

I walked one mile on the tread this morning and then ran 3 miles on the tread. Just trying to get used to the weather change here. Sure, in a few runs I will be totally acclimated to the nasty cold weather, but the first few are the toughest.

I wish I was going to Mohican tomorrow~! for the training run, but I’m staying home to try and keep the GS puppy under control. Have fun out there everyone!