Monthly Archives: October 2010

October 23, 2010 · 3:40 pm

Mission: Rocked!

Fall Classic 10k Day!

I slept like crapola last night and decided at 6am that it was time to get up (the alarm was set for 6:30).  Luckily, my belly was growling because I knew I wanted breakfast before the race and there is nothing worse than forcing yourself to eat.  1.5 cups of black coffee, 2 cups of water, an English Muffin and 2 fried eggs later I was feeling much more alert and excited about RUNNING, even though it was still dark out.

Then I checked the temperature, 35.7! Yikes!

Alright, back to the closet to dig out a vest and hat.

(sorry for the picture quality, taken by Tate while still in bed on his iPhone)

Ahhh, much better.

I left the house on foot at 7am sharp and walked/jogged the 3/4 mile to the starting line.

T’was a gorgeous morning, cold and clear with the full moon setting.  I started to warm up quickly and was happy to ditch the vest with Matt, who was there as official Kath Eats Real Food photographer.

Starting out I knew I was way too far forward for my slow ass but I was standing with Kath and Megan and decided to just go for it.  Well, starting out uphill and by getting passed by dozens of people was not a great boost for the old ego or internal pacer but I kept telling myself “I’ve got this” and “Nobodies pace matters but your own”.

Around mile 3 I got cramps of the, umm, monthly variety.  Ugh.  Alrighty, no problem, the faster you run the sooner you’ll be done.  So I sped up.

The last few minutes of the race were along the Downtown Walking Mall and since I knew exactly how much further I had I made a dash for it.

As I came around the last turn and saw the clock I picked it up even more, jumping for joy at the thought of finishing,

(Thanks for the great picture Matt!)

and came in at….

52:06!

That’s an 8 minute 25 second mile average.

PERSONAL RECORD ACHIEVED!!!

I got to be honest with you, “personal record” became my mantra for this race because it was a wee bit hard on me to know that I was the last of the 5 ladies I knew running the race.  Not that I am hugely competitive but, you know, it’s nice NOT to be last.  But this is why I love running, because it is personal and all runs are good runs in my book.  I am not built for speed but I am working with my anatomy and getting faster through training and determination.

And I am damn proud of myself for running a 10k in 52 minutes!

It was fun to know people at the finish line. Me, Sarah, Meghann, Kath, and Adrianna

(Thanks for the picture Matt and Kath!)

Well, I really only knew Kath and Matt and met Meghann right before the race but usually I am all alone in my race endeavors.   Tate came to cheer me on for my half marathon back in 2006 and we had a great crew for our marathon in Lima

but for all my other 5 and 10 k’s it’s just been me.

It’s a super sunny day and I am looking forward to spending the day with family.  Have a fantastic Saturday!

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October 22, 2010 · 9:21 pm

Flax It Up

I cracked last night!

And made three sheets of crackers!

My first attempt at homemade crackers and a success, if I do say so myself.

These crunchy bites are made of

  • 2 cups whole wheat flour
  • 1/2 cup barley flour
  • 3/4 cup cornmeal
  • loads of crushed and dried rosemary
  • a whole lot of fresh ground black pepper
  • 1/4 cup nutritional yeast
  • 1/2 cup whole flax seeds
  • salt
  • 1/3 cup olive oil
  • 1 cup water
  • more black pepper for grinding on top before baking

Crackers are super easy and since these have no leavening the measurements are really just a guide, anything goes!

Mix all dry ingredients thoroughly.  Slowly incorporate oil and water to form a dough.  I started out stirring with a wooden spoon but quickly dug in with my hands to fully mix into a dryish dough ball.  Work with small batches and roll until very thin, I rolled the dough on a piece of aluminum foil for easy transfer to cookie sheet.  Transfer to cookie sheet.  Grind black pepper over top of dough sheet and give it another roll to make sure it sticks.  Score a grid on the dough sheet with a knife (whatever size you want your crackers).  You don’t need to mark very deep to get a straight break post-baking.  Toss into a 350 degree pre-heated oven for about 15 minutes or until the cracker sheet is starting to look brown and tasty.   Here’s the challenging part, try not to burn your fingers or tongue as you taste test!  (Yep, that’s advice coming from experience).  Make sure the crackers cool thoroughly before storing in a sealed plastic bag or airtight jar.

These crackers are super crunchy, I think it’s due in part to the corn meal and plethora of flax.

I snacked on many a cracker as I cooked off three batches.  They were even tastier today and my late morning snack of crackers and cottage cheese was yummy and super satiating.

Another AWESOME fall day!

Sure is!

Tate and I ran afternoon errands on foot, including picking up my packet at Charlottesville Running Company for tomorrow’s Fall Classic 10K!  I am really looking forward to the run in the morning and I am sure it will be great but, seriously, the loot was lame.

$40 entry and all I got in my “packet” was 2 sample boxes of Wheaties! (and of course my number and time chip)

The shirts are alright, at least they aren’t cotton (when it comes to running gear I am all about the synthetics :)).

In Peru everyone wears their tee shirts for the races.  Do folks do that here?  I can’t really remember, I know I never did.

Lovely downtown.

My dad and stepmom are heading our way for the weekend.   I am going to make us all an early dinner then they are going contra dancing late into the night.

Wish my luck on achieving my PR (personal record) of under 55 minutes for a 10k tomorrow morning!  I am feeling very confident, the weather is going to be perfect, and it will be a blast.  Have a fun Friday night.

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