Tag Archives: summer

Cap City Quarter Marathon

OK it’s been an extra busy few weeks and I haven’t posted in oh… Forever! So here goes. I participated in the Cap City Quarter Marathon on May 3rd. Here is my night before attire all set and ready to go!

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It was extra chilly and windy that morning! I DO NOT LIKE THE COLD!

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The race was great, well organized, plenty of port-a-potties (yes that is super important) and lots of water/Gatorade stations. Before this race (at that point my farthest run- 6.25 miles) I thought for a moment, why am I doing this, the training, the nerves, the cost (yes running does end up actually being expensive). I wasn’t sure that I would run for a while after. It was a mentally and emotionally draining. But as soon as I finished, and I mean within minutes… all I could think was, I can’t wait to run a half marathon next. I signed up for a half later that week 🙂 Which I am currently training for.

The race photographers snapped some great pics of me running, I wish the pictures weren’t so expensive, really… $30 for one picture. That’s just not fair! I opted not to buy them, but I really had to dig up the inner frugalness. The bigger part of me just wanted proof that I don’t look as crazy as I think I do when I run!

I decided going into the event that I would use a pacer. Fleet Feet Sports provided them, which was amazing. I participated in a 5k that I started too fast (rookie mistake #1, I know) and ended up with an injury that put me out of running commission for 3 months this past November. So I picked a time that I felt I would be challenged yet comfortable with. It worked out perfectly! I’m glad I didn’t stray from the pack either. I wasn’t all that familiar with a pacer and just did some general research on how the event would work. It’s simple – what’s your reasonable goal to finish the race in, got it, good, now pick that pace and follow the sign. Even better, seasoned runners know pacers are volunteering this effort and have the hard work of actually monitoring our progress to an exact time, so they get lot’s of cheers along the way. Which of course made me feel like I was getting lots of cheers too (put down Rocky pumping fists) 🙂

Pacers rule! Thanks to everyone who has ever contributed, what a great gift. Oh and cheerleaders, sign holders, family and friends, you guys really make things easier. It feels damn good to see someone lending a you can do it smile. Thank you for that!

P.S. Best race sign I saw, one that said WORST PARADE EVER, LOL! 2nd best was this big lightening bolt that said tap here for power, bet your butt I sure did give it a good tap, it totally worked, at least in the moment it did!

 

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When it was all said and done, I was a little shaky and a lot of pumped. The accomplishment really made me thankful for completing a goal. You see, I’ve only been running or a runner in training for about a year. I had set a goal, I want to be a runner. I felt it was a reasonable, attainable goal. I would start small, running a couple of times every week or two to get my body used to it, then I would try a few 5k’s, followed by a quarter marathon, a half than a full. I am more than halfway completed with my goal, and I love running!

Here are my quarter marathon stats! I’m thrilled with the results, not to shabby for a beginner.

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I’m a big believer in rewards after running mine was obviously this nice ice cold beer! The one that followed the first was also considered a reward 🙂

 

Right now I’ve been focusing on training, the half marathon is in August so I don’t have too long to train. I’m going through some achy knees and calves, I’m also trying to figure out my pace. The recent extreme humidity is making for a trying time with pace, it for sure makes it harder to breathe. The sticky weather is also making my run times significantly longer. Just think about how good I’ll be in October when the chilly air arrives again – daily optimism point… Check!

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White Wine lemon Butter Sauce By: Matt

Spring and summer time is here. That triggers thoughts of fresh fish with a lite touch of a great lemon butter sauce. I’m not talking about that slice of lemon and pad of butter over seared southern flounder or shrimp. When i see that It reminds me of my mom’s lemon butter tilapia. I could hear her saying “Matt look at my fancy fish dish I made.”  With that being said this ain’t your mom’s lemon butter sauce.

Now, Let’s get to it!

ingd lemon butter 231

 

1 ½   cups white wine * Preferably a dry white wine*wpid-IMG_20140323_021941.jpg

2 bay leaves (optional)

8  each whole pepper corns

3 sprigs/steams of fresh thyme

1  each lemon   *Cut in half, squeeze the juice in the pot*

8 cloves garlic *crushed*

1  shallot *rough sliced*wpid-IMG_20140323_114037.jpg

¾ lb. unsalted butter cut into cubed pieces *if it is salted keep that in mind when you add salt TT at the end*

TT kosher salt TT=To Taste

Yields – 1 1/2 cups of sauce

1.  In a small sauce pot add all ingredients except the butter.

2.  Let this simmer on the stove top *medium/high heat* What we are doing here is cooking out alcohol and reducing the wine while still capturing the other flavors of the shallots and garlic, and herbs.

3.  When it is reduces to about 90% *you can see the bottom of the sauce pot*, turn yourwpid-IMG_20140323_113826.jpg stove to low heat

4.  Add the chilled cubed butter a little at a time while whisking vigorously.

*DO NOT STOP WHISKING WHILE ADDING THE BUTTER, OR ELSE YOUR SAUCE WILL BREAK*

Take off the heat when all the butter is incorporated. Add Salt TT, and then strain the sauce. There you have it, your very own White Wine Lemon Butter Sauce. You can hold this on the stove top in a warm spot so your sauce does not turn into a soft butter state.

Enjoy this with anything from Lobster, Sea Bass, Tilapia, to Seared Chicken, or over top of asparagus and Broccolini.

Attention: Did your sauce break? It’s okay, it happens to the best of us.  No worries, it will still be tasty. It may not be visually appealing but don’t worry, try it again.

Trouble shooting:  Make sure the pot is not to hot when adding butter. Make sure you are constantly whisking when adding butter. Make sure you have the liquid is reduced to about 1/4 of an inch.

Keep Cooking!!!

Grilled Tomatillo Salsa By: Matt

OLYMPUS DIGITAL CAMERAThis tasty, zesty and mouthwatering Tomatillo Salsa will impress your guests.

*This is a K.I.S.S. recipe meaning – Keep It Short & Simple . Restaurant slang for don’t overdue the already flavorful ingredients.

Now, let’s get to it! 

2 lbs. tomatillos *cleaned, remove the paper like husk*

1 each small White onion or 3 shallots

1 ½ bunch cleaned cilantro

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½  Bunch cleaned parsley

4-6 Cloves garlic

1-2 jalapeño(s) –Depending on heat Preference

1 ½ tablespoons of fresh lime Juice

1 cup olive oil

1 tablespoon of ground cumin

salt and pepper – To Taste

1. Rough chop the tomatillos and onion, toss the tomatillos and the onions in the 1/4 cup olive oil and add a couple pinches of salt and pepper.
– I like to grill the tomatillos and the onion, ahead of time so they have a little bit of cool down time in the fridge. While gathering up other ingredients.

2.  Let the tomatillos and onions cool for a few. Now add all ingredients except the remaining olive oil to a food processor or blender.
Blend tom salsaWe now want to pulse-blend this *meaning zap it* wait a second,  then zap it again.

3.  Add the remaining olive oil (just a drizzle at a time).

4.  Don’t forget to season with salt and pepper at the end.

Now go get some veggies, blue corn tortilla chips, anything you like, and enjoy!

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Keep Cooking!