I went to both Nashville (family) and Chicago (work) this past week, and amazingly, I ran more than I ever do at home. Maybe it's not amazing, that's just how I roll, but it felt good. I was excited about the violets and other springtime flowers along the sidewalks in Cookeville, flowers that I associate with my childhood, with "real" spring that never quite comes in San Francisco. So that made for a couple of nice, shorter runs while visiting my sister.
In Chicago, I reconnected with my ex, the lakefront path. I trained for two marathons and ran many other just-running runs along the lake, and know every inch of it. Since we stayed in Old Town, I started off in Lincoln Park, saw North Avenue beach, faced down the wind heading to Ohio Street beach, and worked up quite a sweat by the time I got back (because it actually gets warm in Chicago, even in April.) My last run of vacation was through the neighborhoods, then up the path a bit, and back to North Avenue.
It almost makes me think I could live there again, if I needed to.
Friday, April 16, 2010
Saturday, March 6, 2010
5K PR--I think
Last weekend Jeff and I, along with a bunch of other Pamakids, ran the Couples Relay--one time each around Lake Merritt over in Oakland. This is a great race put on by the Lake Merritt Joggers & Striders running club. Lots of high school--and even younger--runners come out, there are plenty of older runners, and a real community feel. The field was the largest they've ever had, with 174 teams racing this year. Well done, LMJS--when I encounter your club through this race, it's one more reason for me to toy with the idea of moving to Oakland.
I raced this before with David, two years ago in an intense rainstorm. I think it rained more during the mens' leg that year, so I mostly remember the misery of standing around and cheering during the downpour. However, the lakefront path was almost empty except for the race. This year, the nice weather brought out a ton of people strolling with their dogs, children, canes and walkers, in neatly choreographed packs blocking the path every 200 yards or so. Dodging unaware pedestrians is part of the fun, though, right?
At the gun I started off way too fast, behind only Monica on our team. The quick start was despite discussing with Anne and Christina the importance of taking that first mile slow, sticking with 6:55 pace or so at the fastest. Instead, I ran 6:45, which definitely felt too fast once I got to 1.5 and the halfway mark. Mile splits went something like: 6:45, 7:15, then 8:04 for the final 1.1--~7:17 or so for the last mile.
Finishing my leg in 22:04, I was really discouraged to not break 22. Somehow I thought those two track workouts, and the tiny ramp up I've done on other runs, should make a difference. I haven't run a 5k other than cross country for a couple years, so I was excited to see what I'd be capable of. I still want a lot more speed and need to focus on building it at the track.
Today I finally calculated my overall pace, however, and bothered to look at my historical 5K times (after high school.) 22:04 is actually the fastest time I have on record. Nice--for a start!
Jeff was speedy, and we placed 13th overall, 4th in our division. Justin and Christina were 3rd, so a beer is in their future.
I raced this before with David, two years ago in an intense rainstorm. I think it rained more during the mens' leg that year, so I mostly remember the misery of standing around and cheering during the downpour. However, the lakefront path was almost empty except for the race. This year, the nice weather brought out a ton of people strolling with their dogs, children, canes and walkers, in neatly choreographed packs blocking the path every 200 yards or so. Dodging unaware pedestrians is part of the fun, though, right?
At the gun I started off way too fast, behind only Monica on our team. The quick start was despite discussing with Anne and Christina the importance of taking that first mile slow, sticking with 6:55 pace or so at the fastest. Instead, I ran 6:45, which definitely felt too fast once I got to 1.5 and the halfway mark. Mile splits went something like: 6:45, 7:15, then 8:04 for the final 1.1--~7:17 or so for the last mile.
Finishing my leg in 22:04, I was really discouraged to not break 22. Somehow I thought those two track workouts, and the tiny ramp up I've done on other runs, should make a difference. I haven't run a 5k other than cross country for a couple years, so I was excited to see what I'd be capable of. I still want a lot more speed and need to focus on building it at the track.
Today I finally calculated my overall pace, however, and bothered to look at my historical 5K times (after high school.) 22:04 is actually the fastest time I have on record. Nice--for a start!
Jeff was speedy, and we placed 13th overall, 4th in our division. Justin and Christina were 3rd, so a beer is in their future.
Monday, February 22, 2010
Kick off! Racing team meeting 2010
Saturday, David and I walked into Andy and Malinda's, to find their living room packed to the brim with rows of runners in folding chairs. Andy must be proud, because he had almost 40 takers for the Pamakids racing team meeting. We went over the calendar for the year (sponsored and non-sponsored races), training tips, and broke into subgroups to discuss our goals. There were a couple new women out, possibly interested in cross country; many many more men.
The highlight of the weekend was David's triumphant return to thinking about running. I'm really glad he's inspired again.
Next weekend is the Couple's relay, then March sees the Across the Bay 12k. I've stuck the race calendar on the fridge, with asterisks inked in by the runs I'm potentially planning to do. Nothing too new, except for Zippy and the Big Sur 5k, both at the end of April. The faster races are part of the PAUSATF grand prix, and while I won't score points at those, it'll make me work harder, right?
The highlight of the weekend was David's triumphant return to thinking about running. I'm really glad he's inspired again.
Next weekend is the Couple's relay, then March sees the Across the Bay 12k. I've stuck the race calendar on the fridge, with asterisks inked in by the runs I'm potentially planning to do. Nothing too new, except for Zippy and the Big Sur 5k, both at the end of April. The faster races are part of the PAUSATF grand prix, and while I won't score points at those, it'll make me work harder, right?
Sunday, January 31, 2010
O'Shaughnessy loop
I haven't been training very well for the half marathon next Sunday, so I made sure to get a long-ish run in today--just about 9 miles. Driving home from Glen Park is one long, windy hill with a green ravine to one side; I often make the mental note to run this, especially when I see someone else gamely heading up to Portola.
What a hill! It didn't actually feel that bad of a climb, but it was long. The way down felt long, and difficult to maintain good forward toe-strike form. It was so pretty though, seeing all of the tiny flowers popping up after the rains we've had, in such a green background.
I ran down O'Shaughnessy to the first traffic light, back up, then down Laguna Honda again to Clarendon. Yesterday I did the Twin Peaks loop to Clarendon and back home, and didn't stop on Clarendon at all; today I walked about 10 yards, twice.
Here's the loop. Definitely one I'd run again.
My legs are achy now. I walked down to the library and stretching them out on the hill felt great.
What a hill! It didn't actually feel that bad of a climb, but it was long. The way down felt long, and difficult to maintain good forward toe-strike form. It was so pretty though, seeing all of the tiny flowers popping up after the rains we've had, in such a green background.
I ran down O'Shaughnessy to the first traffic light, back up, then down Laguna Honda again to Clarendon. Yesterday I did the Twin Peaks loop to Clarendon and back home, and didn't stop on Clarendon at all; today I walked about 10 yards, twice.
Here's the loop. Definitely one I'd run again.
My legs are achy now. I walked down to the library and stretching them out on the hill felt great.
Sunday, January 17, 2010
Vegan Experiment: Day 17
"I could do this forever!" So said I to a wary David, over a delicious banana walnut muffin at Arizmendi this morning. These are vegan, as is the focaccia dough and a few other items. The olive focaccia bialys are thus vegan and if they ever keep cheese off their daily focaccias, it's fair game too.
Mornings are the hardest time to deny myself eggs or pastries that rely on eggs and dairy, but today was just fine. We walked to Arizmendi after double checking for their vegan options by phone. The bakery collective is just over the hill, past UCSF and back down to the Inner Sunset district of 9th and Irving. We tend to like heading there on a lazy weekend morning. Sometimes we go for a run first, but usually we just see another couple there, Randy and Lou Ann, in their running clothes. Randy always asks if we're going to go for a run later, and the answer is almost always no. The walk is good enough.
When not vegan, I have a hard time resisting the scone of the day at Arizmendi, but my repertoire just expanded. Good coffee drinks too, and it's a lot of fun listening for workers' warning cries as they bring out fresh trays of hot cheese things or breadsticks. The clumped line moves aside for the refresh, then pounces on the new items.
Mornings are the hardest time to deny myself eggs or pastries that rely on eggs and dairy, but today was just fine. We walked to Arizmendi after double checking for their vegan options by phone. The bakery collective is just over the hill, past UCSF and back down to the Inner Sunset district of 9th and Irving. We tend to like heading there on a lazy weekend morning. Sometimes we go for a run first, but usually we just see another couple there, Randy and Lou Ann, in their running clothes. Randy always asks if we're going to go for a run later, and the answer is almost always no. The walk is good enough.
When not vegan, I have a hard time resisting the scone of the day at Arizmendi, but my repertoire just expanded. Good coffee drinks too, and it's a lot of fun listening for workers' warning cries as they bring out fresh trays of hot cheese things or breadsticks. The clumped line moves aside for the refresh, then pounces on the new items.
Wednesday, January 13, 2010
Prassorizo
Eatwell delivery today--I ended up with all sorts of fresh goodies begging to be experimented with so they can erase our vegan woes. David and I whimpered about the roast chicken in mustard-dill sauce recipe in the newsletter, but what I actually got excited about was the pair of GIANT leeks. I hit up Madhur Jaffrey for whatever she classified under "leeks" in World Vegetarian. Truly, truly a favorite cookbook. I've gotten in the habit of buying this for newlywed couples (cooks, cooks-to-be, veggies, carnivores...doesn't matter.)
Along with one of the lovely organic lemons my CSA box provides from Twin Girl Farms, a handful of arborio rice, and more olive oil than I thought possible, those leeks turned into Prassorizo: a soupy, fragrant bowl evocative of Avgolemono. Working in Greektown back in Chicago, I ate Avgolemono from Artopolis every single day. Never got sick of it. Although I've tried to make a vegetarian version before, this recipe was much closer, without trying (not to mention without the chicken, chicken stock, and egg.)
Next time I make this it'll be with a big crusty loaf of bread and olives on the side, a Greeker salad than the mango and avocado we had tonight, and possibly with some grilled fish. Dare I say that during the Vegan Experiment?
And um, my search for Prassorizo online just turned up a version with dill.
Prassorizo (Leeks with Rice) adapted from Madjhur Jaffrey's World Vegetarian
2 Giant Leeks (or 3-4 medium sized ones)
1/2 cup Arborio rice
1/2 cup (or slightly less) olive oil
1 teaspoon salt (more to taste)
freshly ground black pepper
Half a fresh squeezed lemon
Cut the white and pale green parts of the leeks into halves lengthwise and then crosswise into ~1/4 inch slices. Wash thoroughly to get out all of the grit; drain in colander.
Combine the leeks with 3 cups of water in a wide pot. Bring to a boil over high heat. Turn down to medium-high, and cook until leeks are tender (about 15 minutes.)
Add the rice, oil, salt, pepper, lemon juice, and another 1/2 cup boiling water. Cook on medium-high, stirring occasionally, for another 15 minutes or until rice is just tender. It should still be a little soupy, not as thick as risotto. Serve hot with crusty bread.
Along with one of the lovely organic lemons my CSA box provides from Twin Girl Farms, a handful of arborio rice, and more olive oil than I thought possible, those leeks turned into Prassorizo: a soupy, fragrant bowl evocative of Avgolemono. Working in Greektown back in Chicago, I ate Avgolemono from Artopolis every single day. Never got sick of it. Although I've tried to make a vegetarian version before, this recipe was much closer, without trying (not to mention without the chicken, chicken stock, and egg.)
Next time I make this it'll be with a big crusty loaf of bread and olives on the side, a Greeker salad than the mango and avocado we had tonight, and possibly with some grilled fish. Dare I say that during the Vegan Experiment?
And um, my search for Prassorizo online just turned up a version with dill.
Prassorizo (Leeks with Rice) adapted from Madjhur Jaffrey's World Vegetarian
2 Giant Leeks (or 3-4 medium sized ones)
1/2 cup Arborio rice
1/2 cup (or slightly less) olive oil
1 teaspoon salt (more to taste)
freshly ground black pepper
Half a fresh squeezed lemon
Cut the white and pale green parts of the leeks into halves lengthwise and then crosswise into ~1/4 inch slices. Wash thoroughly to get out all of the grit; drain in colander.
Combine the leeks with 3 cups of water in a wide pot. Bring to a boil over high heat. Turn down to medium-high, and cook until leeks are tender (about 15 minutes.)
Add the rice, oil, salt, pepper, lemon juice, and another 1/2 cup boiling water. Cook on medium-high, stirring occasionally, for another 15 minutes or until rice is just tender. It should still be a little soupy, not as thick as risotto. Serve hot with crusty bread.
Monday, January 11, 2010
Vegetarian Planet Ziti w/ Squash & Roasted Garlic
After a sluggish day of working from home and not exercising at ALL (walking down to the grocery store was the closest I got) I cooked yummy pasta from one of my fave cookbooks, Vegetarian Planet . Author Didi Emmons has a great chummy tone and excellent eclectic taste in the dishes she prepares, some of them ones she mentions trying out at her restaurant Cafe Delux in Boston's South End neighborhood (is she still there?? It still is.) Shamed to say, I didn't realize 'til I just googled that she also has a place called Veggie Planet in Cambridge that serves up vegetarian pizza and "meals on rice". The next time I am in Boston (p'rhaps visiting a dear friend who just moved? Or running that damn race again?) I will need to try it out.
The ziti, roasted garlic and squash recipe was worth trying in part because Didi's cat apparently loves it. Quite the oddball--Veggie Planet has a pizza called "Lunch for Henry", the famous feline, that also has butternut squash on it. Who knew a cat could have such distinctive tastes?
Henry knows what he's talking about. After roasting, the garlic is creamy and mellow, and paired with white wine and acorn squash in a simple sauce, this fulfilled my starchy, hearty cravings that haven't gone away during the Vegan Experiment. Check out the recipe in the VE calendar below.
The ziti, roasted garlic and squash recipe was worth trying in part because Didi's cat apparently loves it. Quite the oddball--Veggie Planet has a pizza called "Lunch for Henry", the famous feline, that also has butternut squash on it. Who knew a cat could have such distinctive tastes?
Henry knows what he's talking about. After roasting, the garlic is creamy and mellow, and paired with white wine and acorn squash in a simple sauce, this fulfilled my starchy, hearty cravings that haven't gone away during the Vegan Experiment. Check out the recipe in the VE calendar below.
Saturday, January 9, 2010
We're off! KP training runs in January
For the third year in a row, I joined other Pamakid runners at the Presidio Sports Basement this morning. During January, Andy Chan (our coach) leads training runs the four Saturdays leading up to the Kaiser Permanente Half Marathon. Pamakids sponsors the race. Most of the racing team comes out for both the training runs and the 1/2 marathon itself--it's a great way to start off the year and a "new" training season (sometimes it feels like there isn't much of a break here in California!)
I'm helping coach, meaning I get to focus on running with newbies rather than think about these runs as a major part of my own training. I'll do my long runs on Sundays instead. Having a chance to chat with people I don't know yet, and hear about their inspiration to train for a half (many for the first time) is refreshing.
We run over the bridge and back for the six mile this first week out. Not as windy as I expected today, and no fog (whoo!)
Glad to see familiar and new faces, and get started thinking about the first race of the year.
Sunday, January 3, 2010
Eating anything on the menu
I woke up to yet another sunny Sunday in San Francisco. When I go out of town, and have only the weekend at home to bookend my time off, I savor this city even more--and the weather tends to deliver!
Greg came up from San Jose and we "hiked" up Twin Peaks. This was always a bike ride for him and a run for me. We only saw one cyclist, in granny gear, furiously spinning his way around the corner. There were a few more runners and yes, I envied them. Tomorrow David and I will run before work, and hitting that route may be a nice jump start to the New Year.
We picked up David at the house and headed to Herbivore. Greg has never been a vegan or a vegetarian, but he's still always loved this vegan restaurant, and introduced me to their carrot cake a few years ago. When I crave carrot cake I would prefer this to any dairy version. I have no idea what makes it so good, but I do know that the tofu cream cheese frosting is EXCELLENT.
David=veggie burger and macaroni salad
Greg=soba noodles with curry sauce
Anna=gnocchi with creamy marinara (and garlic bread)
I always love their food, and David liked it well enough. A 100 percent vegan menu reminds me of how, in a previous life, dining out with a vegan partner was a bit stressful--except when we'd go to the Chicago Diner (yum again.) Being able to eat whatever you want and not worry about it--knowing you're not breaking your own rules, irritating your dining-mates--is a nice feeling.
While we're doing the vegan experiment, I should be tracking how I feel on a daily basis to determine whether there's a difference. Haven't started this officially, but I will today. Not sure if these metrics are an exhaustive list, but I'll think about energy level, appearance of skin/hair/etc, weight, dehydration...etc etc. A bit much minutia to share with the world so I won't publicize that.
Greg came up from San Jose and we "hiked" up Twin Peaks. This was always a bike ride for him and a run for me. We only saw one cyclist, in granny gear, furiously spinning his way around the corner. There were a few more runners and yes, I envied them. Tomorrow David and I will run before work, and hitting that route may be a nice jump start to the New Year.
We picked up David at the house and headed to Herbivore. Greg has never been a vegan or a vegetarian, but he's still always loved this vegan restaurant, and introduced me to their carrot cake a few years ago. When I crave carrot cake I would prefer this to any dairy version. I have no idea what makes it so good, but I do know that the tofu cream cheese frosting is EXCELLENT.
David=veggie burger and macaroni salad
Greg=soba noodles with curry sauce
Anna=gnocchi with creamy marinara (and garlic bread)
I always love their food, and David liked it well enough. A 100 percent vegan menu reminds me of how, in a previous life, dining out with a vegan partner was a bit stressful--except when we'd go to the Chicago Diner (yum again.) Being able to eat whatever you want and not worry about it--knowing you're not breaking your own rules, irritating your dining-mates--is a nice feeling.
While we're doing the vegan experiment, I should be tracking how I feel on a daily basis to determine whether there's a difference. Haven't started this officially, but I will today. Not sure if these metrics are an exhaustive list, but I'll think about energy level, appearance of skin/hair/etc, weight, dehydration...etc etc. A bit much minutia to share with the world so I won't publicize that.
The Vegan Experiment - Day 2
We've made it through two days of veganism--sans the honey restriction. Yesterday D was sad to miss the chili/cream cheese dip his family traditionally eats during the Rose Bowl. I honestly was so excited to be able to make something extra, I hadn't been in the kitchen for almost ten days!
For New Year's dinner we had butternut squash (cubed, then baked with brown sugar, cinnamon, cayenne and salt) and broiled seitan and peppers with chimichurri sauce. I used the recipe from the Whole Foods website, which was previously a hit at the last bbq of summer (before going back to my school-based job, circa 2007.) I cooked them--and several other dishes--with a vegan guest in mind, who was more than thrilled to have an option beyond the frozen veggie burgers she brought with her. The triumph however was my roommate munching on these seitan chunks, recently returned from Kazakhstan, exclaiming about how glad he was to be back in the states, eating real meat again.
They were yummy even in the oven--and the sauce is super good for rice, too. I may also try it with pasta salad.
Today I made chili loosely based on a recipe from the Post Punk Kitchen website: Lucy's Real Vegetarian Chili. My changes:
Started with Field Roast mexican chipotle sausage, which I sauteed and broke into chunks, then set aside. Then, I sauteed olive oil, 3 garlic cloves, and spices for a couple minutes. Honestly I don't measure spices very often--1/8 tsp of cayenne, about 1 tsp cumin probably, several dashes of oregano, a few cumin seeds....I should really measure. I added half a large onion and 2 carrots, sauteed together; then a can of pinto beans, half a can of black beans (both 15 oz) and a 28 oz can of whole tomatoes. I cooked with some beer too--IPA. Once I re-added the seitan sausage, it got very flavorful, a nice smoky flavor. We ate with cilantro and green onions, with some baguette. The hammy chili with sour cream and cheese garnishes just sat innocently next to ours on the stove. Sufficiently ignored it. :)
Tomorrow--lunch with an old friend, and I need to figure out a place to go close by that won't be too awkward!
For New Year's dinner we had butternut squash (cubed, then baked with brown sugar, cinnamon, cayenne and salt) and broiled seitan and peppers with chimichurri sauce. I used the recipe from the Whole Foods website, which was previously a hit at the last bbq of summer (before going back to my school-based job, circa 2007.) I cooked them--and several other dishes--with a vegan guest in mind, who was more than thrilled to have an option beyond the frozen veggie burgers she brought with her. The triumph however was my roommate munching on these seitan chunks, recently returned from Kazakhstan, exclaiming about how glad he was to be back in the states, eating real meat again.
They were yummy even in the oven--and the sauce is super good for rice, too. I may also try it with pasta salad.
Today I made chili loosely based on a recipe from the Post Punk Kitchen website: Lucy's Real Vegetarian Chili. My changes:
Started with Field Roast mexican chipotle sausage, which I sauteed and broke into chunks, then set aside. Then, I sauteed olive oil, 3 garlic cloves, and spices for a couple minutes. Honestly I don't measure spices very often--1/8 tsp of cayenne, about 1 tsp cumin probably, several dashes of oregano, a few cumin seeds....I should really measure. I added half a large onion and 2 carrots, sauteed together; then a can of pinto beans, half a can of black beans (both 15 oz) and a 28 oz can of whole tomatoes. I cooked with some beer too--IPA. Once I re-added the seitan sausage, it got very flavorful, a nice smoky flavor. We ate with cilantro and green onions, with some baguette. The hammy chili with sour cream and cheese garnishes just sat innocently next to ours on the stove. Sufficiently ignored it. :)
Tomorrow--lunch with an old friend, and I need to figure out a place to go close by that won't be too awkward!
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