Sunday, March 29, 2009
Zumbro Recon Run
A few weeks ago Mitch Rossman sent out an email asking if there were any takers for a run out at the Zumbro River Bottoms. Larry is directing the inaugural Zumbro 100 out there in two weeks and Steve Grabowski and Mitch were planning a run out there.
I quickly jumped in and said I could make the trip; I wanted to get in a long run before McNaughton - scheduled the same day as Zumbro 100 - next year I'll be running Zumbro.
Steve Quick, who is also running Zumbro 100, John Taylor, who will be running McNaughton and Molly Cochrane all came along as well.
Mitch offered to drive us to Zumbro. We met at Steve G. home to begin our trek. As we arrived Zumbro Bottoms we met up with Larry for maps and hooked up with Wayne and his buddy whose name I unfortunately but so typically can not remember. Wayne hurt his ankle on the trail and still ran a good 3 hours with us.
As Molly returned from the bathroom and I went in to change I saw a dead rabbit in the corner. I saw skin and fur and bones and bugs. I couldn't go in. I changed outside. Molly never saw the bunny. I told Larry he had better remove the dead bunny before his race. Molly didn't notice the bunny there after our run either. I just changed outside again.
As Larry was handing out maps and I didn't accept his offer, as typical again, I realized that I decided that I can not read trail maps. At one point I had difficulty reading a trail map and have since, just refused to try. As Molly began to read and discuss the map I realized how foolish I have been. I can read maps to drive from Minneapolis to Pekin IL, to get from Phoenix to Fountain Hills; I have decided I will begin to read trail maps and to learn to navigate. I was very impressed with Molly's and the rest of the groups map reading skills. Molly knew when we were off of the map and found our way back to the trail.
We had a great day of running. The morning began frosty. We were all cold and some were adding layers. Soon enough we were stripping off our added layers and enjoying the sun as the temperature rose out of the low 20's into the low 40's. I had never met Mitch R or Steve G before, and only Molly once, so it was really nice to get to know everyone while running the trail. Mitch and Molly are into adventure racing. I really enjoyed listening about their races, training and all that I don't know, which is everything, about adventure racing.
I thought it was pretty cool that I could jump in with a small group of people, run trail, have something in common with them all, trade stories, get to know one another all in a matter of 6 hours. Isn't that awesome?
What a great way to spend the day! The trail was pretty hard and frozen at the start, within a few hours it began to thaw and we even ran through some mud before the end of our day.
Zumbro 100 will be a great race. If I hadn't already received a comp entry to McNaughton I'd be running Zumbro instead. This will be Andy's last year as race director of McNaughton; you can bet Zumbro will have a much larger entry next year.
I quickly jumped in and said I could make the trip; I wanted to get in a long run before McNaughton - scheduled the same day as Zumbro 100 - next year I'll be running Zumbro.
Steve Quick, who is also running Zumbro 100, John Taylor, who will be running McNaughton and Molly Cochrane all came along as well.
Mitch offered to drive us to Zumbro. We met at Steve G. home to begin our trek. As we arrived Zumbro Bottoms we met up with Larry for maps and hooked up with Wayne and his buddy whose name I unfortunately but so typically can not remember. Wayne hurt his ankle on the trail and still ran a good 3 hours with us.
As Molly returned from the bathroom and I went in to change I saw a dead rabbit in the corner. I saw skin and fur and bones and bugs. I couldn't go in. I changed outside. Molly never saw the bunny. I told Larry he had better remove the dead bunny before his race. Molly didn't notice the bunny there after our run either. I just changed outside again.
As Larry was handing out maps and I didn't accept his offer, as typical again, I realized that I decided that I can not read trail maps. At one point I had difficulty reading a trail map and have since, just refused to try. As Molly began to read and discuss the map I realized how foolish I have been. I can read maps to drive from Minneapolis to Pekin IL, to get from Phoenix to Fountain Hills; I have decided I will begin to read trail maps and to learn to navigate. I was very impressed with Molly's and the rest of the groups map reading skills. Molly knew when we were off of the map and found our way back to the trail.
We had a great day of running. The morning began frosty. We were all cold and some were adding layers. Soon enough we were stripping off our added layers and enjoying the sun as the temperature rose out of the low 20's into the low 40's. I had never met Mitch R or Steve G before, and only Molly once, so it was really nice to get to know everyone while running the trail. Mitch and Molly are into adventure racing. I really enjoyed listening about their races, training and all that I don't know, which is everything, about adventure racing.
I thought it was pretty cool that I could jump in with a small group of people, run trail, have something in common with them all, trade stories, get to know one another all in a matter of 6 hours. Isn't that awesome?
What a great way to spend the day! The trail was pretty hard and frozen at the start, within a few hours it began to thaw and we even ran through some mud before the end of our day.
Zumbro 100 will be a great race. If I hadn't already received a comp entry to McNaughton I'd be running Zumbro instead. This will be Andy's last year as race director of McNaughton; you can bet Zumbro will have a much larger entry next year.
Wednesday, March 25, 2009
Cappuccino Chiffon Cake
I had a lia sophia jewelry party at my home on Sunday. After I invited my guests I put together a menu: Tequila Berry's Salad, Submarine Sandwiches, Oreo Crunch Brownies, Turbo-Charged Praline Brownies and Cappuccino Chiffon Cake. The menu seems a bit heavy on the sweets doesn’t it?
Yes, I love to bake treats.
I decided on the Cappuccino Chiffon because I wanted to go back and create all of the cakes that were baked since The Cake Slice’s inception in October. Cappuccino Chiffon was the cake they began with.
I was a bit apprehensive of this recipe as there is both espresso and rum. I wasn’t sure how the boys would like this because of the two more adult, very intense flavors. I figured my guests wouldn’t eat the whole cake, along with all of the other treats so knew that the boys would have to finish up the leftovers!
The make up of the cake recipe was very much like the lemon chiffon I baked last week as it was many egg whites beaten into peaks and then folded into he dry ingredients. I did make the mistake of not reading fully that this recipe was for three 8 inch cake pans, not 9 inch which is what I have. I decided to bake two 9 inch cakes and then cut them into half, making 4 little layers instead of three big full ones.
The cake baked up nicely-very light and airy. I used rum extract instead of rum and as I grind Mocha Java beans from Caribou each morning for my French Press, I saved some of this for the cake. It worked out great.
The whipping cream was perfect; not too stiff, dry or overworked this time. Nice, glossy and wet.
I was very nervous as my guests arrived and nobody had tested the cake yet. The boys were not home and I wanted the cake to be whole upon presentation. My nervousness was unnecessary.
The cake was fabulous. EVERYONE loved it. After my guests left and Tyler and Troy returned home I had them try the cake. They both enjoyed it very much! I was so surprised. They didn’t feel the rum or the coffee flavoring was too much, too adult or too strong. They thought the cake layers may be soggy as I poured the syrup into the layers and they were wet, but the cake was just wonderfully moist, not wet at all.
This cake recipe gets an A +. Tyler asked me to make it again.
Next Up: Sweet Potato Cake. I’m serious!
CAPPUCCINO CHIFFON CAKE
Makes an 8-inch triple layer cake
1/4 cup of neutral oil (ie. vegetable, canola, or soybean)
6 eggs separated
6 tablespoons of freshly brewed espresso cooled to room temperature
2 teaspoons of vanilla extract
1 and 1/3 cups of cake flour*
1 and 1/2 cups of sugar
1 teaspoon of baking powder
1/2 teaspoon of ground cinnamon
1/2 teaspoon of salt
1/2 teaspoon of cream of tartar
Cocoa powder or cinnamon for dusting
(*The recipe calls for cake flour and if you only have all-purpose flour on hand, you can substitute 3/4 cup (105 grams) all purpose flour plus 2 tablespoons (30 grams) cornstarch.)
Espresso Syrup
1/3 cup hot freshly brewed espresso
1/3 cup of sugar
1/3 cup dark rum, such as Meyers*
(*if you want to leave out the rum you can use molasses thinned with pineapple juice and flavored with almond extract to equal 1/3 cup. Or use 1 to 2 teaspoons of rum extract flavoring but you'll have less syrup.)
Vanilla Whipped Cream
3 cups of heavy cream
1/3 cup of sugar
2 teaspoons of vanilla
1. Preheat the oven to 350F degrees. Line the bottom s of three 8-inch round cake pans with parchment paper but do not grease.
2. In a medium bowl, combine the oil, egg yolks, espresso, and vanilla; whisk lightly to blend. In a large mixing bowl, sift together the flour, 1 cup of sugar, the baking powder, cinnamon, and salt. Set aside.
3. In the large bowl of an electric mixer, whip the egg whites with the cream of tartar on medium-low speed until frothy. Raise the mixer to medium high and gradually add the remaining 1/2 cup of sugar. Continue to beat until soft peaks form. Do not whip to stiff peaks or the cake will shrink upon cooling.
4. Add the espresso-egg mixture to the dry ingredients and fold together just until combined. Add one fourth of the egg whites and fold them gently into the batter. Fold in the remaining egg whites just until no streaks remain. Divide the batter among the pans.
5. Bake the cakes for 18 minutes or until a cake tester comes out clean. Allow the cakes to cool completely in the pans. Once cooled run a knife around the edge of the pans to release the cakes. Invert onto a wire rack and remove the parchment papers.
6. To assemble the cake, place one cake layer flat side up on a cake stand or platter. Soak the cake with 1/3 cup of the espresso syrup. Spread 1 and 1/3 cups of whipped cream evenly over the top of the cake. Repeat with the next layer the same steps. Finally top with the third layer. Soak with syrup and frost the top and sides of the cake with the whipped cream.
7. To decorate the cake smooth out the whipped cream as much as possible on top. Lay a paper doily on top and sift cocoa powder or cinnamon over the doily to reveal a lacy detail.
Espresso Syrup
makes 1 cup
In a bowl, stir together the espresso and sugar. Stir until the sugar dissolves. Add the rum and let cool to room temperature.
Vanilla Whipped Cream
makes 6 cups
Place the cream, sugar, and vanilla in large chilled mixing bowl with chilled beaters. With the whip attachment, beat the cream until stiff peaks form.
You really should try this one. Really.
Yes, I love to bake treats.
I decided on the Cappuccino Chiffon because I wanted to go back and create all of the cakes that were baked since The Cake Slice’s inception in October. Cappuccino Chiffon was the cake they began with.
I was a bit apprehensive of this recipe as there is both espresso and rum. I wasn’t sure how the boys would like this because of the two more adult, very intense flavors. I figured my guests wouldn’t eat the whole cake, along with all of the other treats so knew that the boys would have to finish up the leftovers!
The make up of the cake recipe was very much like the lemon chiffon I baked last week as it was many egg whites beaten into peaks and then folded into he dry ingredients. I did make the mistake of not reading fully that this recipe was for three 8 inch cake pans, not 9 inch which is what I have. I decided to bake two 9 inch cakes and then cut them into half, making 4 little layers instead of three big full ones.
The cake baked up nicely-very light and airy. I used rum extract instead of rum and as I grind Mocha Java beans from Caribou each morning for my French Press, I saved some of this for the cake. It worked out great.
The whipping cream was perfect; not too stiff, dry or overworked this time. Nice, glossy and wet.
I was very nervous as my guests arrived and nobody had tested the cake yet. The boys were not home and I wanted the cake to be whole upon presentation. My nervousness was unnecessary.
The cake was fabulous. EVERYONE loved it. After my guests left and Tyler and Troy returned home I had them try the cake. They both enjoyed it very much! I was so surprised. They didn’t feel the rum or the coffee flavoring was too much, too adult or too strong. They thought the cake layers may be soggy as I poured the syrup into the layers and they were wet, but the cake was just wonderfully moist, not wet at all.
This cake recipe gets an A +. Tyler asked me to make it again.
Next Up: Sweet Potato Cake. I’m serious!
CAPPUCCINO CHIFFON CAKE
Makes an 8-inch triple layer cake
1/4 cup of neutral oil (ie. vegetable, canola, or soybean)
6 eggs separated
6 tablespoons of freshly brewed espresso cooled to room temperature
2 teaspoons of vanilla extract
1 and 1/3 cups of cake flour*
1 and 1/2 cups of sugar
1 teaspoon of baking powder
1/2 teaspoon of ground cinnamon
1/2 teaspoon of salt
1/2 teaspoon of cream of tartar
Cocoa powder or cinnamon for dusting
(*The recipe calls for cake flour and if you only have all-purpose flour on hand, you can substitute 3/4 cup (105 grams) all purpose flour plus 2 tablespoons (30 grams) cornstarch.)
Espresso Syrup
1/3 cup hot freshly brewed espresso
1/3 cup of sugar
1/3 cup dark rum, such as Meyers*
(*if you want to leave out the rum you can use molasses thinned with pineapple juice and flavored with almond extract to equal 1/3 cup. Or use 1 to 2 teaspoons of rum extract flavoring but you'll have less syrup.)
Vanilla Whipped Cream
3 cups of heavy cream
1/3 cup of sugar
2 teaspoons of vanilla
1. Preheat the oven to 350F degrees. Line the bottom s of three 8-inch round cake pans with parchment paper but do not grease.
2. In a medium bowl, combine the oil, egg yolks, espresso, and vanilla; whisk lightly to blend. In a large mixing bowl, sift together the flour, 1 cup of sugar, the baking powder, cinnamon, and salt. Set aside.
3. In the large bowl of an electric mixer, whip the egg whites with the cream of tartar on medium-low speed until frothy. Raise the mixer to medium high and gradually add the remaining 1/2 cup of sugar. Continue to beat until soft peaks form. Do not whip to stiff peaks or the cake will shrink upon cooling.
4. Add the espresso-egg mixture to the dry ingredients and fold together just until combined. Add one fourth of the egg whites and fold them gently into the batter. Fold in the remaining egg whites just until no streaks remain. Divide the batter among the pans.
5. Bake the cakes for 18 minutes or until a cake tester comes out clean. Allow the cakes to cool completely in the pans. Once cooled run a knife around the edge of the pans to release the cakes. Invert onto a wire rack and remove the parchment papers.
6. To assemble the cake, place one cake layer flat side up on a cake stand or platter. Soak the cake with 1/3 cup of the espresso syrup. Spread 1 and 1/3 cups of whipped cream evenly over the top of the cake. Repeat with the next layer the same steps. Finally top with the third layer. Soak with syrup and frost the top and sides of the cake with the whipped cream.
7. To decorate the cake smooth out the whipped cream as much as possible on top. Lay a paper doily on top and sift cocoa powder or cinnamon over the doily to reveal a lacy detail.
Espresso Syrup
makes 1 cup
In a bowl, stir together the espresso and sugar. Stir until the sugar dissolves. Add the rum and let cool to room temperature.
Vanilla Whipped Cream
makes 6 cups
Place the cream, sugar, and vanilla in large chilled mixing bowl with chilled beaters. With the whip attachment, beat the cream until stiff peaks form.
You really should try this one. Really.
Friday, March 20, 2009
The Cake Slice
I've joined a new baking group and couldn't be more thrilled. As I was taking part in one of my favorite activities-combing through the shelves of the baking section at Barnes and Noble-I came across Sky High: Irresistible Triple Layer Cakes by Alicia Huntsman and Peter Wyness. The cookbook is big and beautiful with full color pictures of over half of the cakes, yes, only cakes and triple layer no less. I had to purchase it.
When I came home and googled some of the recipes I couldn't believe my good fortune: The Cake Slice. Gigi and Katie decided to use the cookbooks they actually have upon their own shelves and came up with this premise: bake from the book one recipe each month. The group votes upon the cake to bake, eventually baking 12 of the cakes. I love it!
Not only do I love to bake, but cakes are my favorite item to bake..bread is a second and brownies a third. I have baked every cake in Dorie Greenspan's My Kitchen to Yours and every cake in Williams Sonoma Cakes. I am ready to move onto Sky High!
Today's cake is the Triple Lemon Chiffon Cake. Triple as in triple layer and in triple lemon. The cake consists of three lemon chiffon layers-9" with a rich lemon curd filling and then a lemon cream frosting. Amazingly lemony!
I am by no means an expert on cake baking; after all of the cakes I have baked I have never made a lemon chiffon nor have I made lemon curd. The words lemon curd remind me of curdled milk. They reminded Tyler of bean curd and Troy of cheese curd. We weren't too excited about lemon curd, but let me tell you, the lemon curd was wonderful!
The cake went together easily-only baking for 16 minutes. Tyler and Troy both like the cake-this rarely happens that they both agree on a flavor. Tyler doesn't have a sweet tooth and usually stays away from chocolates so I did think he would like this. Troy likes chocolate, but also likes sour flavorings. Both boys rated this cake as superb!
I now need to learn how to photograph as well as decorate :)
You may check Gigi's blog for the recipe The Cake Slice for other bloggers/pictures (bloggers who take better pictures and who decorate cakes better than I)
When I came home and googled some of the recipes I couldn't believe my good fortune: The Cake Slice. Gigi and Katie decided to use the cookbooks they actually have upon their own shelves and came up with this premise: bake from the book one recipe each month. The group votes upon the cake to bake, eventually baking 12 of the cakes. I love it!
Not only do I love to bake, but cakes are my favorite item to bake..bread is a second and brownies a third. I have baked every cake in Dorie Greenspan's My Kitchen to Yours and every cake in Williams Sonoma Cakes. I am ready to move onto Sky High!
Today's cake is the Triple Lemon Chiffon Cake. Triple as in triple layer and in triple lemon. The cake consists of three lemon chiffon layers-9" with a rich lemon curd filling and then a lemon cream frosting. Amazingly lemony!
I am by no means an expert on cake baking; after all of the cakes I have baked I have never made a lemon chiffon nor have I made lemon curd. The words lemon curd remind me of curdled milk. They reminded Tyler of bean curd and Troy of cheese curd. We weren't too excited about lemon curd, but let me tell you, the lemon curd was wonderful!
The cake went together easily-only baking for 16 minutes. Tyler and Troy both like the cake-this rarely happens that they both agree on a flavor. Tyler doesn't have a sweet tooth and usually stays away from chocolates so I did think he would like this. Troy likes chocolate, but also likes sour flavorings. Both boys rated this cake as superb!
I now need to learn how to photograph as well as decorate :)
You may check Gigi's blog for the recipe The Cake Slice for other bloggers/pictures (bloggers who take better pictures and who decorate cakes better than I)
Sunday, March 15, 2009
Red Velvet Whoopie Pie
I have wanted to make this recipe since January when I first saw while I was waiting for my Dr. appt. in the December 08 Better Home and Gardens. I took a picture of the recipe on my iPhone. I suppose I should have gone to the magazine rack and purchased it, but all I wanted was the recipe!
For two whole weeks I didn't bake a thing. I had the flu, then went to Texas. I was going to bake these for my Mom and Dad while we were staying with them in Weslaco, but a woman across the street kept on bringing treats over for everyone! One day she brought M&M cookies, then a lemon pound cake, bran muffins and caramel rolls. I couldn't believe it. I told my sister 'well, I guess I'll make the Red Velvet Whoopie Pies when I get home'. She said 'oh great, all we'll get is a picture!'. Sorry!!
These were real easy to make. This is not the frosting I use on my Red Velvet Cake. It is the frosting I use on my Carrot Cake. It's easy to make. The whoopie pies are simple to make as well. The batter is pretty thick, easy to scoop onto wax paper. I baked 9 minutes.
Red Velvet Whoopie Pies
Makes 30 sandwiches-**If you make 1" Pies. I made big ones and got SIX!
Cake:2 cups unbleached flour
2 tablespoons cocoa powder (not Dutch processed)
½ teaspoon baking powder
¼ teaspoon salt
8 tablespoons (1 stick) butter, softened
1 cup (7 ounces) packed light brown sugar
1 egg, preferably room temperature
1 teaspoon vanilla extract
½ cup buttermilk, preferably room temperature
1 ounce (2 tablespoons) red food coloring
Filling:4 ounces cream cheese, softened4 tablespoons (½ stick) butter, softened
2 cups (8 ounces) powdered sugar
½ teaspoon vanilla
1. Adjust oven rack to middle position; preheat oven to 375F. Line baking sheets with parchment paper. In medium bowl, whisk together flour, cocoa, baking soda and salt.
2. In large mixing bowl, beat butter on medium-high speed for 30 seconds, until smooth. Add brown sugar and beat until light and fluffy, about 2 minutes. With mixer at medium speed, add egg and beat until thoroughly combined, then beat in vanilla. Add about one-third of flour mixture followed by half of buttermilk mixture, mixing until incorporated after each addition (about 15 seconds). Repeat using half of remaining flour mixture and all of remaining buttermilk and food color mixture. Scrape down sides of bowl and add remaining flour mixture; mix at medium-low speed until batter is thoroughly combined, about 15 seconds. Remove bowl from mixer and fold batter once or twice with rubber spatula to incorporate any remaining flour.
3. Spoon (or pipe) batter in 1-inch diameter rounds about ½-inch high on prepared baking sheets, allowing 1 inch between each round.
4. Bake 7 to 9 minutes, or until tops are set. Cool cookies on cookie sheets.
5. To make filling: Add cream cheese and butter to mixer bowl and beat until smooth. Gradually add powdered sugar, alternating with vanilla. Beat until smooth.
6. To fill, dollop (or pipe) cream cheese filling on flat sides of half the cookies. Top with remaining cookies, flat sides down.
To store: Refrigerate in airtight container up to 4 days. Let stand at room temperature 15 minutes before serving.
For two whole weeks I didn't bake a thing. I had the flu, then went to Texas. I was going to bake these for my Mom and Dad while we were staying with them in Weslaco, but a woman across the street kept on bringing treats over for everyone! One day she brought M&M cookies, then a lemon pound cake, bran muffins and caramel rolls. I couldn't believe it. I told my sister 'well, I guess I'll make the Red Velvet Whoopie Pies when I get home'. She said 'oh great, all we'll get is a picture!'. Sorry!!
These were real easy to make. This is not the frosting I use on my Red Velvet Cake. It is the frosting I use on my Carrot Cake. It's easy to make. The whoopie pies are simple to make as well. The batter is pretty thick, easy to scoop onto wax paper. I baked 9 minutes.
Red Velvet Whoopie Pies
Makes 30 sandwiches-**If you make 1" Pies. I made big ones and got SIX!
Cake:2 cups unbleached flour
2 tablespoons cocoa powder (not Dutch processed)
½ teaspoon baking powder
¼ teaspoon salt
8 tablespoons (1 stick) butter, softened
1 cup (7 ounces) packed light brown sugar
1 egg, preferably room temperature
1 teaspoon vanilla extract
½ cup buttermilk, preferably room temperature
1 ounce (2 tablespoons) red food coloring
Filling:4 ounces cream cheese, softened4 tablespoons (½ stick) butter, softened
2 cups (8 ounces) powdered sugar
½ teaspoon vanilla
1. Adjust oven rack to middle position; preheat oven to 375F. Line baking sheets with parchment paper. In medium bowl, whisk together flour, cocoa, baking soda and salt.
2. In large mixing bowl, beat butter on medium-high speed for 30 seconds, until smooth. Add brown sugar and beat until light and fluffy, about 2 minutes. With mixer at medium speed, add egg and beat until thoroughly combined, then beat in vanilla. Add about one-third of flour mixture followed by half of buttermilk mixture, mixing until incorporated after each addition (about 15 seconds). Repeat using half of remaining flour mixture and all of remaining buttermilk and food color mixture. Scrape down sides of bowl and add remaining flour mixture; mix at medium-low speed until batter is thoroughly combined, about 15 seconds. Remove bowl from mixer and fold batter once or twice with rubber spatula to incorporate any remaining flour.
3. Spoon (or pipe) batter in 1-inch diameter rounds about ½-inch high on prepared baking sheets, allowing 1 inch between each round.
4. Bake 7 to 9 minutes, or until tops are set. Cool cookies on cookie sheets.
5. To make filling: Add cream cheese and butter to mixer bowl and beat until smooth. Gradually add powdered sugar, alternating with vanilla. Beat until smooth.
6. To fill, dollop (or pipe) cream cheese filling on flat sides of half the cookies. Top with remaining cookies, flat sides down.
To store: Refrigerate in airtight container up to 4 days. Let stand at room temperature 15 minutes before serving.
Home Sweet Home
In just a few hours I went from running along the sandy surf in shorts and a sports bra to running in snowshoes along the trail dressed in long pants, gloves and hat. Amazing!
Troy and I had a fabulous vacation in Texas. Lots of sun, swimming in the ocean, reading while lounging poolside, taking it easy. Wonderful.
Fortunately we had sunny weather in the high 80's to low 90's during our stay but when we flew out the high was only going to be 50F and it was raining. I felt bad for those who were just arriving TX. They are in for a week of cool drizzly weather.
Here in MN we are having a burst of spring. 50F yesterday and 60F tomorrow. Sweet.
Yesterday was a 15 mile snowshoe run along the trail that Topaz and I had missed for a week. Today, because of the melt yesterday and over night freeze, instead of snowshoes I screwed screws into my shoes and they worked just fine. 20 miles without too much slipping and sliding.
I didn't get very many weight workouts in while on vacation so I hit the gym yesterday and will be on my way today. I actually missed lifting. I had a 10 week streak going until I was hit with the flu, then was able to complete a few workouts before I left for TX. I'm anxious to get back into my regular schedule of training.
For the past few weeks I had been focused on my speaking engagement and my vacation. Now that both these events have passed I will begin to think about McNaughton 100 Mile Trail Run. It's only a few weeks out; thankfully I'm pretty much always trained for a 100 mile finish these days. I always wanted it to be this way and wasn't sure if it was possible for me. I don't mean to say that I'm always trained for a stellar PR performance; just a finish. I remember wondering if I could be marathon trained year long. I didn't know if that was possible. It is amazing that our bodies can adopt so well to the training we put them through.
I've decided to run Lean Horse 100 in August instead of Leadville 100. My friend, Alicia, is going to be running it and Tom and Nancy are going to pace/crew. We had such a great time at Vermont 100 I just couldn't pass it up! The four of us will road trip together. Good times!
I did not enter Badwater. I have always had a self-imposed rule that I would save $ for my races the year prior. I didn't even have Badwater on the 2009 radar until December and the entry of $800 was due in February. In addition I would have needed $4000 to fly/crew/van/hotel. I was just not ready for those expenses. It would have been the only race I could do this year. That isn't what I wanted. Ideally I'd like to crew or pace someone out there, then save for the following year. We'll see.
My racing calendar is begining to come together. Confirmed are McNaughton 100, FANS 24 Hour, Lean Horse 100. Depending on how I am feeling with the bodybuilding endeavor I'd also like to run Superior Sawtooth 100 and Javelina 100. I'm not sure what my body will feel like so those are still uncomfirmed but a probabaly. Of course I'll run Superior 50K, Afton 50K, Voyageur 50 Mile. The rest of the year is still coming together.
OK, off to the gym.
Troy and I had a fabulous vacation in Texas. Lots of sun, swimming in the ocean, reading while lounging poolside, taking it easy. Wonderful.
Fortunately we had sunny weather in the high 80's to low 90's during our stay but when we flew out the high was only going to be 50F and it was raining. I felt bad for those who were just arriving TX. They are in for a week of cool drizzly weather.
Here in MN we are having a burst of spring. 50F yesterday and 60F tomorrow. Sweet.
Yesterday was a 15 mile snowshoe run along the trail that Topaz and I had missed for a week. Today, because of the melt yesterday and over night freeze, instead of snowshoes I screwed screws into my shoes and they worked just fine. 20 miles without too much slipping and sliding.
I didn't get very many weight workouts in while on vacation so I hit the gym yesterday and will be on my way today. I actually missed lifting. I had a 10 week streak going until I was hit with the flu, then was able to complete a few workouts before I left for TX. I'm anxious to get back into my regular schedule of training.
For the past few weeks I had been focused on my speaking engagement and my vacation. Now that both these events have passed I will begin to think about McNaughton 100 Mile Trail Run. It's only a few weeks out; thankfully I'm pretty much always trained for a 100 mile finish these days. I always wanted it to be this way and wasn't sure if it was possible for me. I don't mean to say that I'm always trained for a stellar PR performance; just a finish. I remember wondering if I could be marathon trained year long. I didn't know if that was possible. It is amazing that our bodies can adopt so well to the training we put them through.
I've decided to run Lean Horse 100 in August instead of Leadville 100. My friend, Alicia, is going to be running it and Tom and Nancy are going to pace/crew. We had such a great time at Vermont 100 I just couldn't pass it up! The four of us will road trip together. Good times!
I did not enter Badwater. I have always had a self-imposed rule that I would save $ for my races the year prior. I didn't even have Badwater on the 2009 radar until December and the entry of $800 was due in February. In addition I would have needed $4000 to fly/crew/van/hotel. I was just not ready for those expenses. It would have been the only race I could do this year. That isn't what I wanted. Ideally I'd like to crew or pace someone out there, then save for the following year. We'll see.
My racing calendar is begining to come together. Confirmed are McNaughton 100, FANS 24 Hour, Lean Horse 100. Depending on how I am feeling with the bodybuilding endeavor I'd also like to run Superior Sawtooth 100 and Javelina 100. I'm not sure what my body will feel like so those are still uncomfirmed but a probabaly. Of course I'll run Superior 50K, Afton 50K, Voyageur 50 Mile. The rest of the year is still coming together.
OK, off to the gym.
Thursday, March 05, 2009
Another First: Fabulous
Tonight I did something that I wasn't sure that I could do. It's not the first time I have had those thoughts, that is for sure.
Quite a few months ago I received an email from Kim Maxwell, founder of Moving Soles Running Club. She asked me if I would speak to her women running club. She felt I'd be motivational to her group and that I could share my experiences with them.
I opened her email at work and immediately said to myself "oh my gosh, I couldn't do that" "why would anyone want to listen to what I have to say" "what would I say" "too scary, I can't speak in front of a group" etc. On and on the all too familiar tape played on in my head. You can't. You are not good enough. Negative negative negative negative.
Stop it. Start the tape over. I am an experienced runner, I do have stories, some people say I motivate and inspire them. I have wished many times that I had someone to listen to about their running, their experiences, someone to learn from.
So accept the invitation.
I did. I emailed back to Kim that I would speak to her group. We sent the date for March 5. It was so far in the future, but I thought about it every day. I worried about it. What would I say?
Yesterday I typed out an outline. I began with an introduction of myself, the drinking, the eating, getting sober, Oprah, running, races, the friends I have met, coaching.
Today I had a stomach ache all day. I was nervous about the speaking engagement and excited about leaving for TX tomorrow morning.
I arrived at the Concordia Academy 30 minutes before my meeting with Kim. Enough time to sit down and take deep breaths.
Kim and the group were fantastic. I met the runners as they arrived, I was a nervous wreck.
Kim introduced me..I began to talk..and talk..and laugh..and talk some more.
I spoke for 45 minutes without stopping! I had a great time! I acknowledged my nervousness right at the beginning and then it went away. I had stories and experiences to share.
After I finished speaking the members of the club asked questions; I was so relieved that they had listened and were truly interested.
Another lesson learned: Step out of the comfort zone. Inspire, motivate..share. This was a learning experience for me, too. I enjoyed it greatly.
Thank you to Kim and the Moving Soles. I enjoyed tonight, very much.
My flight leaves at 730 AM. I better double check my packing. Fun in the Sun; Here I Come!
Quite a few months ago I received an email from Kim Maxwell, founder of Moving Soles Running Club. She asked me if I would speak to her women running club. She felt I'd be motivational to her group and that I could share my experiences with them.
I opened her email at work and immediately said to myself "oh my gosh, I couldn't do that" "why would anyone want to listen to what I have to say" "what would I say" "too scary, I can't speak in front of a group" etc. On and on the all too familiar tape played on in my head. You can't. You are not good enough. Negative negative negative negative.
Stop it. Start the tape over. I am an experienced runner, I do have stories, some people say I motivate and inspire them. I have wished many times that I had someone to listen to about their running, their experiences, someone to learn from.
So accept the invitation.
I did. I emailed back to Kim that I would speak to her group. We sent the date for March 5. It was so far in the future, but I thought about it every day. I worried about it. What would I say?
Yesterday I typed out an outline. I began with an introduction of myself, the drinking, the eating, getting sober, Oprah, running, races, the friends I have met, coaching.
Today I had a stomach ache all day. I was nervous about the speaking engagement and excited about leaving for TX tomorrow morning.
I arrived at the Concordia Academy 30 minutes before my meeting with Kim. Enough time to sit down and take deep breaths.
Kim and the group were fantastic. I met the runners as they arrived, I was a nervous wreck.
Kim introduced me..I began to talk..and talk..and laugh..and talk some more.
I spoke for 45 minutes without stopping! I had a great time! I acknowledged my nervousness right at the beginning and then it went away. I had stories and experiences to share.
After I finished speaking the members of the club asked questions; I was so relieved that they had listened and were truly interested.
Another lesson learned: Step out of the comfort zone. Inspire, motivate..share. This was a learning experience for me, too. I enjoyed it greatly.
Thank you to Kim and the Moving Soles. I enjoyed tonight, very much.
My flight leaves at 730 AM. I better double check my packing. Fun in the Sun; Here I Come!
Wednesday, March 04, 2009
Swappin' Snow for Sand
Woohoo! I am all packed and ready to head into warmer climates. I can not tell you how sick and tired I am of snowshoe running every day. SICK. AND. TIRED. My feet are sore across the tops again from the straps, I am bundled up in multiple layers, I am putting booties on Topaz each day. SICK. AND. TIRED.
I’m looking forward to the Farmers Market, full of fresh veggies and fruit. The fresh shrimp, lobster and crab legs. Laying in the sun on the beach, the surf pounding in my ears, the smell of salt heavy in the air. Laying at the pool while reading my many books, sitting in the hot tub in the hot bright sunshine. RUNNING in shorts and a jog bra without snowshoes each morning and again in the evening because I can not get enough of running in the 90F wonderfully humid air.
Oh, yeah, Padre Island..here I come :)
I’m looking forward to the Farmers Market, full of fresh veggies and fruit. The fresh shrimp, lobster and crab legs. Laying in the sun on the beach, the surf pounding in my ears, the smell of salt heavy in the air. Laying at the pool while reading my many books, sitting in the hot tub in the hot bright sunshine. RUNNING in shorts and a jog bra without snowshoes each morning and again in the evening because I can not get enough of running in the 90F wonderfully humid air.
Oh, yeah, Padre Island..here I come :)
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