tag:blogger.com,1999:blog-86502264997001054972024-03-12T17:56:11.258-07:00CookRunBeerAnonymoushttp://www.blogger.com/profile/17112362570719859203noreply@blogger.comBlogger40125tag:blogger.com,1999:blog-8650226499700105497.post-73616124572673711042013-02-08T11:39:00.002-08:002013-02-08T11:39:25.050-08:00Montrail Fluid Flex, It's Flexible!<br />
<br />
<div class="MsoNormal">
New from Montrail comes the Fluid Line with the new outlook
on footwear of “pure and simple.” </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
First up, the Fluid Flex. This is Montrail’s first attempt
at the lower drop shoe. Sitting on 15mm heel and 11 mm forefoot brings the shoe
to a 4mm offset. It is built on Montrail’s Fluid Foam platform and one-piece
molded, souped-up EVA. The foam offers a plush ride and is very responsive. The
shoe features an asymmetric lace pattern for a mid foot wrap that leaves you
feeling secure and comfortable. It weighs in at 7.6 oz for men and 6.1 for
women. Weight savings come from Montrail’s micro lugging and the fact that they
only put on in the heel and forefoot. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Try-on factor of the shoe was a little bit of a wow reaction
-- mainly because when I previewed the line, this was the last one I thought
would fit my wide foot. Do I have a lot of extra room? No, but the mesh in the
upper and the asymmetrical lacing make it feel very comfortable. Once I stood
up, I was a little more sold on it, and then when I took a lap around the
store, I was fully sold. I immediately purchased the shoe and got very excited
for the next morning to come.</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwi3DNtnnT8u5ihC3O-_rkaN9LqdGKOapZXPtlJgw33KjyfUHsDPm78YIJHrtyKKB1KV3YJFEz1u-U_OmLOPR5YERBQcbpJ2K6YV2fU4z3anRuvOEK7PHDnza76qdzLsAXeppeP267_fmB/s1600/fluid+flex.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="226" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwi3DNtnnT8u5ihC3O-_rkaN9LqdGKOapZXPtlJgw33KjyfUHsDPm78YIJHrtyKKB1KV3YJFEz1u-U_OmLOPR5YERBQcbpJ2K6YV2fU4z3anRuvOEK7PHDnza76qdzLsAXeppeP267_fmB/s400/fluid+flex.JPG" width="400" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
The first run in this shoe was short, fast and sweet. It was
a test for sure, being that there was two inches of snow on the trail. The loop
I did consisted of single track, fire road, and paved road, all covered in
snow. Coming into winding curves on the single track, I felt safe keeping my
speed up. Bombing the rocky downhills that were littered with snow-covered
ankle turners and patches of ice, I still felt safe. Even crossing a stream on
a snowy log, I was just enjoying myself the entire time. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
So Montrail on the trail, DUUHH! The real test was the paved
section. It was part ice/part asphalt and still felt great. The foam responds
quickly to every foot strike and offers a springy cushion that leaves your feet
as happy as your mental state. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
To conclude, this shoe is my new favorite and I can’t wait
to put some miles on them. In fact, next week I have a 50K that I have a time
goal for, and since I could use the weight savings, I have decided to strap
these on next week and go for it. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Will these shoes replace what I am wearing now (Mountain
Masochist 2)? No, but it is a shoe that should be in your tool box for speed
training, fun fast runs or race situations where saving weight could help you
out. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
The Fluid Flex comes in at $89.99 so like every Montrail
shoe, it’s a bargain for what your getting. </div>
<br />
Anonymoushttp://www.blogger.com/profile/17112362570719859203noreply@blogger.com1tag:blogger.com,1999:blog-8650226499700105497.post-24597526870868728442012-02-06T13:48:00.000-08:002012-02-06T13:48:40.685-08:00CookRunBeer: Cold Weather Running<a href="http://cookrunbeer.blogspot.com/2012/02/cold-weather-running.html?spref=bl">CookRunBeer: Cold Weather Running</a>: Cold Weather Running When the weather turns cold, most peoples motivation to run drops off. This is fine if you don’t have a schedule of...Anonymoushttp://www.blogger.com/profile/17112362570719859203noreply@blogger.com0tag:blogger.com,1999:blog-8650226499700105497.post-83546378498849285842012-02-02T11:23:00.000-08:002012-02-06T13:47:24.236-08:00Cold Weather Running<div align="center" class="MsoNormal" style="margin: 0in 0in 0pt; text-align: center;">
<div align="center" style="text-align: center;">
<b>Cold Weather Running</b></div>
<div style="text-indent: 0.5in;">
<span style="font-size: 10pt; mso-bidi-font-size: 12.0pt;">When the weather turns cold, most peoples motivation to run drops off. This is fine if you don’t have a schedule of races coming up in the spring. For those of us who are planning on racing, this time of cold weather is crucial for our training. While I cant help you get out of bed or off the couch, I can offer some tips on making your eventual run more enjoyable, Whether it be dark and cold, rainy and cold, sunny and cold, you get the point. <span style="mso-spacerun: yes;"> </span>Personally I like running in cold weather because of the all the options. When it gets very cold you can just put on more layers and push forward. It gets tricky in very warm weather; there is a point that you may offend other runners when trying to stay cool. Below are the various layers and combinations that can be used for cold weather running.</span></div>
<div style="text-indent: 0.5in;">
<b>Layering</b></div>
<b>Base layer</b><span style="font-size: 10pt; mso-bidi-font-size: 12.0pt;">- this can be from a top to sock. Base layers are usually thin and made of a wool or moisture wicking micro fiber. Wool is chosen because it is warm and has natural wicking ability. The purpose of the base layer is to draw moisture away from the skin and into the other layers. Having your skin dry is going to keep your core warmer for longer. You can use a thin base layer on your feet, legs, and torso. </span><br />
<br />
<b>Mid layer</b><span style="font-size: 10pt; mso-bidi-font-size: 12.0pt;">- depending on the temperature outside and your normal core temperature a mid layer could be all you need. The mid layer is there to hold in the warmth created by your radiating body temperature. As your body heats up and the base layer draws away moisture the mid layer will trap the heat in between the two layers keeping you core warm. Fleece, wool, and sometimes down are used to make mid layer clothing. Wool and micro fiber are the best choices for mid layer because of the wicking properties and the ability to stay insulating when wet. Down loses its insulating properties and becomes heavy when wet. </span><br />
<br />
<b>Outer layer</b><span style="font-size: 10pt; mso-bidi-font-size: 12.0pt;"> or shell layer- the shell is used for blocking wind and water, depending on the brand and material the shell layer can be completely waterproof down to water resistant. Most running shells are water resistant allowing the companies to offer a breathable jacket that blocks water to a certain degree with out trapping in moisture, which is your worst nightmare in cold situations. You are the warmest when you are dry.</span><br />
<div align="center" style="text-align: center;">
<b>Accessories</b><span style="font-size: 10pt; mso-bidi-font-size: 12.0pt;"></span></div>
<span style="font-size: 10pt; mso-bidi-font-size: 12.0pt;"><span style="mso-spacerun: yes;"> </span>The accessory category consists of items to keep you warm and/or safe. Included in the category is; Hats, gloves, arm warmers, gloves, socks, reflective vest, blinking lights, gaiters for feet and neck, spikes. These are all personal preference choices and depend on what parts of your body are coldest</span><br />
<br />
<b>Head & Face</b><span style="font-size: 10pt; mso-bidi-font-size: 12.0pt;"> - is very important for trapping heat where it escapes the most rapidly; heat rises so naturally your head will lose the most heat. Keep your head covered with something micro fiber or wool so that it pulls the moisture away and keeps your head dry. It is also important to choose a hat that dries quickly because a soggy hat can get very cold. Balaclava & neck gaiter- a neck gaiter is a closed ended scarf that slips over your head and protects your neck from cold wind, and a balaclava is essentially a neck gaiter with a hood and face mask, both help to keep the air flowing into your lungs from so cold as well as protecting from cold wind burn.</span><br />
<br />
<b>Hands & Arms</b><span style="font-size: 10pt; mso-bidi-font-size: 12.0pt;"> - come in many materials and types; wool, micro fiber, cotton, fleece, leather, and I’m sure something else. For our application lets stick with wool, fleece, and micro fiber. The types of gloves are; mittens, traditional glove, a 2-in-1 (five finger with a mitten shell), and the convertible (a five finger glove that covers the finger to the first knuckle and a flip over mitten). Which glove you choose is a personal preference and depends on how your fingers react to cold. For example, I have very cold hands even in mild temperatures so I prefer the convertible because my hands are warmest when the fingers are touching and covered, as the day heats up I like the option to take my fingers out and let them breath, then be able to put them away when they get cold again (they always do). </span><br />
<br />
<b>Feet</b><span style="font-size: 10pt; mso-bidi-font-size: 12.0pt;"> – to keep your feet warm you want to find a sock that is thinner and contains a large percentage of wool. You can also add a sock liner for additional warmth and moisture wicking. The most important aspect of choosing socks is choosing one that has moisture wicking fabric (which is why wool is a good choice, it is naturally wicking) </span><br />
<br />
<b>Safety</b><span style="font-size: 10pt; mso-bidi-font-size: 12.0pt;"> - made by Yak Traks</span><span style="font-family: Symbol; font-size: 10pt; mso-ascii-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt; mso-char-type: symbol; mso-hansi-font-family: "Times New Roman"; mso-symbol-font-family: Symbol;"><span style="mso-char-type: symbol; mso-symbol-font-family: Symbol;">â</span></span><span style="font-size: 10pt; mso-bidi-font-size: 12.0pt;">, or MICROspikes</span><span style="font-family: Symbol; font-size: 10pt; mso-ascii-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt; mso-char-type: symbol; mso-hansi-font-family: "Times New Roman"; mso-symbol-font-family: Symbol;"><span style="mso-char-type: symbol; mso-symbol-font-family: Symbol;">â</span></span><span style="font-size: 10pt; mso-bidi-font-size: 12.0pt;">. These products give you traction in snowy and icy conditions. In the winter you will have those days of running in the dark. To keep safe, there are many forms of reflectivity and lighting to consider. </span><br />
<br />
<span style="font-family: ""Times New Roman""; font-size: 10pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">So even with all that information, I am sure there are a few out there that are too tough for all this technical stuff. Those of you that fail into the tough category will wear shorts, ankle socks and a single layer top, and that’s fine. A Word of warning, don’t be surprised when us properly dressed folks blow past you late in a training run or race, when your energy has been zapped because your internal systems have been wasting energy on trying to keep your body warm</span></div>Anonymoushttp://www.blogger.com/profile/17112362570719859203noreply@blogger.com0tag:blogger.com,1999:blog-8650226499700105497.post-56893402832971048182011-09-15T09:18:00.000-07:002011-09-15T09:18:40.843-07:00CookRunBeer: Training Notes: A Rookie Break through<a href="http://cookrunbeer.blogspot.com/2011/09/training-notes.html?spref=bl">CookRunBeer: Training Notes: A Rookie Break through</a>: Atop Old Rag Mountain in Syria, VA I don't know if you are like me but when I am interested/passionate about something I immerse my se...Anonymoushttp://www.blogger.com/profile/17112362570719859203noreply@blogger.com0tag:blogger.com,1999:blog-8650226499700105497.post-33314654875499897262011-09-15T09:15:00.000-07:002011-09-15T09:16:39.120-07:00Training Notes: A Rookie Break through<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNSE1ZaklgZIY5_E5_wkQ08kBbGIXkz4aIuJQzYzRLBpaTcKOwicoKbCOsLqGClEhm1Cua4A0_REU9_eZ9Q0TtV4-9JZvQpcPWEhC4Wp-rrWLKW5uyps2ZXespVcpdMzZumQAQ4BB53UZ-/s1600/2011-08-14_15-33-20_108.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNSE1ZaklgZIY5_E5_wkQ08kBbGIXkz4aIuJQzYzRLBpaTcKOwicoKbCOsLqGClEhm1Cua4A0_REU9_eZ9Q0TtV4-9JZvQpcPWEhC4Wp-rrWLKW5uyps2ZXespVcpdMzZumQAQ4BB53UZ-/s400/2011-08-14_15-33-20_108.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Atop Old Rag Mountain in Syria, VA</td></tr>
</tbody></table>
<br />
<br />
I don't know if you are like me but when I am interested/passionate about something I immerse my self with reading, watching videos, listening to podcasts or just asking the veterans Questions about how it works, how to get better etc. Since starting this ultra running thing I have followed so many techniques and read so much. The most common thing i've read about training for ultra marathons is that no one technique works for everyone. In a nut shell, you have to try a lot of methods to build your stamina, pain tolerance, endurance, strength and anything else it takes to run longer than most people like to drive. In my reading I found a runner who has a philosophy that keeps coming back to my mind, Geoff Roes. Geoff has become one of my running hero's because of his laid back approach, I dont mean laid back as in lazy or "whatever man" he is no doubt a hard worker, the proof is in all the wins he has bagged over the years. Is Geoff my only hero? No, but when it comes to training I have found that the mind set he has or at least the one he talks about (I've never had a conversation about it with him, let alone met him) fits me perfect.<br />
<br />
I have been trying all sorts of methods to get better: speed training, hill work, all trail, all road, 50/50, 70/30 you get the point. My biggest obstacle has been consistency, I would go hard and then get tired or worse, hurt, Until recently. I have been following the <a href="http://www.irunfar.com/">"Relentless Forward Progress"</a> training program (this is not a mantra it's a book written by Bryon Powell, a great book at that so check out the link) I love this program, it gives me guidance, a set schedule, and motivation. However good the program and however much I like it , I have been getting tired and having a days worth of cold symptoms, then it goes and then it comes back. Given the stress I was having of making sure I get the run done no matter what and the cranky pants that comes when I don't get or even don't want to get it done, It was time for a tweak. The problem was that I didn't have a tweak in my holster, I haven't been doing this long enough. Behold a tweet from Geoff Roes. He had an article about consistency, but a different type of consistency than I have been having. This is a long term consistency rather than a, you guessed it, short term. Rather than focussing on your day or week or even month, focus on your year or life. Think long term, if you push your self every day of every week, week after week then you will break down and then if you keep doing it you will break. I would like to say that this is what I took from the article you can read it yourself and take what you may. Think about running consistently for a year in a sense that, if you're not injured or broken you can take a beak when you get tired and unmotivated then pick it back up when your ready. the most important thing I took or interpreted from this is that you never have to run when you dont want to so therefore all your runs are invigorating and fun. Isn't fun the most important part of running? If you're not making money doing it, why be out on the trail miserable? I run for that child like sense of adventure, where it can take you and the things you can experience. From my own experience you cant run into a bear or a rattle snake running intervals around the track. You certainly cant strip down and jump into a cool natural pool after a run in your neighborhood. <br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMI6nSTuc2j0_bp23XQUcJZ9UJ1Zt-er6GsJPcPHonbySbLCie0cYsyBKPIcEPBULg3kBTUjcPjA2eOS-M5Q703UfD7vB8uA9hZRTcec54skSmvDqiiI8SZsWDDa63YxgUZoWY3SrbEYDP/s1600/2011-08-14_17-05-37_397.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMI6nSTuc2j0_bp23XQUcJZ9UJ1Zt-er6GsJPcPHonbySbLCie0cYsyBKPIcEPBULg3kBTUjcPjA2eOS-M5Q703UfD7vB8uA9hZRTcec54skSmvDqiiI8SZsWDDa63YxgUZoWY3SrbEYDP/s320/2011-08-14_17-05-37_397.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Pool - The Strip = Spared</td></tr>
</tbody></table>
<br />
<br />
For the past two weeks I have switched gears and began running when I felt like it and the thing I noticed is that I am not running less but running more and happier. I do my long runs in the mountains on the weekend and they are getting easier or less hard (if it's easy you're not doing it right), my weekly runs have not been so regimented if I go out and feel like doing 10 or 12 miles mid week I do it, if I only feel like 3 then thats all I do. Another thing I noticed is that my millage in the past two weeks is higher than it has been and I feel better than I have ever felt. The interim weight I gained living back home has vanished. I am back down to my 50k PR weight. The funny thing about that, is that when I was down in weight and ran my PR I was training the same way but didn't realize it. I was just out there with my buddies Jake and Ben (who I hope will be ready for an even better time at Sylamore next year) just having a good time and if I did not feel like running there was always something else to do. I hope that I can hold on to this felling and have this consistency through out life because every time I lace up my shoes I want that grin of excitement to wash over me and I want to let it fly.... Or not!<br />
<br />
Here is a link to Geoff's blog and the article he wrote on consistency <a href="http://akrunning.blogspot.com/2011/08/consistency.html">Fumbling Towards Endurance</a>Anonymoushttp://www.blogger.com/profile/17112362570719859203noreply@blogger.com5tag:blogger.com,1999:blog-8650226499700105497.post-74923694745846069132011-09-06T17:13:00.000-07:002011-09-06T17:13:13.347-07:00Running in the mountainsI hope everyone had as good a Labor Day as I did. This year I traded a hot dog and beer coma for hours of trail running and some camping. Was there beer? yes... Was there hot dogs? yes.... The main focus was the trail running. A dinner party brought me to the Shenandoah Valley this weekend and besides making a little money the idea of spending all weekend running around the mountains was a welcome idea.<br />
<br />
A day before I left for the Shenandoah I put a post on <a href="http://www.wvmtr.org/">WVMTR's</a> Facebook page, a call to anyone wanting to run 24 miles out in that area on Sunday. A familiar voice called back, Terrapin 50k race buddy Kenny sent me an email and shortly after that, we had a plan (kind of). All we knew was we were going to run on the Allegheny trail. What we didn't know, is what was in store. The plan was 2 pm at exit 1 on 64, which turned out to be known as Jerry's Run. For those interested in exploring the Allegheny, the southern terminus starts at Jerry's run. Coming from the North you would take I-64 west off of I-81 and take it to exit 1 about 55 miles, from the exit turn right and continue on the gravel road past the sign that reads ".25 miles road ends". From the South, take I-64 east from West Virginia crossing into Virginia at exit 1 take a left and cross the over pass to the gravel road.<br />
<br />
At 2:00 or shortly after that, I met Kenny on the side of the road, we parked there because of the strange people parked at the parking area. (I think a good tip for anyone, if there are strange people at a remote parking lot and you plan on being out for hours, park somewhere else and run in to the trail head) We headed out about 2:45, and since it was later in the day we decided to focus more on the time. So off we went for a 2.5 hours out and back. Our first impression was that no one had been out there in a long time. Not much happened to change our impression. The terrain was all but very runnable. A lot of the trail was more of a "connect the blazes" type trail and the amount of wrong turns we took was proof of that. Along with briars and prickers there was enough bear scat to put up a log cabin. I hoped for a sighting but no luck that day. All in all I had a great day, not surprisingly Kenny was great company and a treasure trove of info. Highlight of said info was the new water treating technique that I almost had to use. Summation of the day 15+ miles in 4:48, a very slow pace by normal standards but considering the 7200 feet of gain and loss, poorly managed trail, and wrong turns we had a good time and a good run/hike.<br />
<br />
Day 2 put me about 40 miles east on I-64 at Douthat State Park. This was my 2nd visit there and I really love it. I put together a nice 13 mile loop on the fly. I was feeling a little stiff and exhausted, I think due to my deflated air mattress, putting my rib cage right on a tree root, or maybe all the driving, or even the realization that I had not had enough electrolytes. The latter of the reasons was a humorous realization mid way through my run on Monday. On the recomendation of a recent purchase of <a href="http://fixingyourfeet.com/">"Fixing your feet"</a> a book written by John Vonhof, I purchased some lysine and glysine to ease an Achilles strain. The humorous/potentially dangerous part of this is that glysine looks exactly like Endurolytes. The bottle they came in was glass, I dropped it, put it in a baggie and stuck it in my running kit. Two weeks later I found them right before we stepped on the Allegheny. So for that 5 hour run and the 2.5 hour run the following day I was taking glysine, instead of Endurolytes. It doesn't work quite the same, either way I lived and ended up having a good run. If your ever near Douthat check out The Buckhorn camp ground just out side the park heading toward Clifton Forge. Take care everyone, till next time. <br />
Anonymoushttp://www.blogger.com/profile/17112362570719859203noreply@blogger.com0tag:blogger.com,1999:blog-8650226499700105497.post-71735916114282137632011-08-24T18:53:00.000-07:002011-08-24T18:53:07.324-07:00Fuel For The Soul and The Run<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2cWo4hpnNO1Egbu2ECpNghMAE8ptu4CAlhD24XJVFKOofDb0__Y61PDZYKpDIH-oY8U4pG84cMD_P7eC7Z1gpUolrr-lYUqB7XIfiKzKPsUhTzc9rb5yF_GihEh5rxZJPXUwGgVsDwyM-/s1600/beets+and+poached+eggs.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2cWo4hpnNO1Egbu2ECpNghMAE8ptu4CAlhD24XJVFKOofDb0__Y61PDZYKpDIH-oY8U4pG84cMD_P7eC7Z1gpUolrr-lYUqB7XIfiKzKPsUhTzc9rb5yF_GihEh5rxZJPXUwGgVsDwyM-/s400/beets+and+poached+eggs.jpg" width="300" /></a></div>
<br />
<br />
Using foods from your own garden or a farmers market adds and aspect to you recipes that you may not normally use. Most people buy things like carrots and beets and never see the tops or the leaves. What you may not know is that these things pack a lot of flavor and nutrients. The tops or greens can also add a visual appeal to your dishes. In the following recipe I used as much of the vegetable as I could. The vegetables meld together to create a sweet, earthy, rich vegetable dish and the addition of the poached egg add some satiety and richness. I hope you enjoy it a much as my family did.<br />
<br />
Warm Vegetable salad<br />
Serves 4<br />
<br />
Ingredients:<br />
3 carrots with tops<br />
6 small beets with tops<br />
2 sweet onions (i used onions from the garden and used the tops also)<br />
2 cobs of corn<br />
1/2 pound of green beans<br />
2 tbsp unsalted butter<br />
salt and pepper to taste<br />
1 pinch chili flake (optional)<br />
4 eggs<br />
crispy warm bread<br />
<br />
Directions:<br />
Remove tops from the beets, carrots, and onions. Gently wash the tops and thoroughly wash the root part.<br />
Place the beets in a pot of cold water and bring to a boil, boil for 35 to 40 minutes or until fork tender. While the beets cook slice the onions into 1/4 inch slices, strip the corn kernels from the cob using a knife, wash and cut the green beens into 1 inch pieces, cut the carrots into <a href="http://www.ifood.tv/video/knife-skills-how-to-do-the-rustic-oblique-cut">oblique</a>, and roughly chop the beet greens and a few of the carrot tops. In a heavy pan like a cast iron or a ceramic braising pan (I used a ceramic brasier) heat two tbsp of butter, once the butter bubbles and gets hot add the carrots and onions. Cook the carrots and onions until the onions start to caramelize then add the corn and beans and cook until the beans start to turn vibrant green. Next, add the greens and cook everything until all the vegetables are tender season with chili flake salt and pepper. Once the beets are cooked place them in cold water and peel under water (the skin should come right off) cut each beet into 12 pieces and stir into the other vegetables.<br />
<br />
For the poached egg heat a wide pot of water filled up 4 inches, add salt and white vinegar. Add enough vinegar to make the water taste acidic. The water should be at a low simmer, just a few bubbles rising from the bottom. Once the water is heated, gently crack the eggs into the water and let cook for around 4 to 6 minutes. Most importantly the whites should be cooked completely and the yolk warmed through. Eggs are cheap and a tester never hurt anyone.<br />
<br />
Spoon about a cup and a half of the vegetables into a bowl and place one poached egg on top of each. serve this with some crispy bread and unsalted butter.<br />
<br />Anonymoushttp://www.blogger.com/profile/17112362570719859203noreply@blogger.com2tag:blogger.com,1999:blog-8650226499700105497.post-31296835085236121172011-08-23T07:04:00.000-07:002011-08-23T07:04:55.167-07:00A Trip to the GardenI spent the past weekend in Olean, NY, I will admit that the first couple of visits when I was too cool for school, fat, egotistical chef boy, I didn't much like Olean. As my Love for my wife's family grew stronger, because I got to know them. Of course I loved them by default but know I have reasons for the love. Being that this is a running and eating and drinking blog I will save the sap for another time. This last trip I got to spend 80% of the time with my brother in law. He lives on a dead end road in the hills of Western NY. This is the most time I have spent with him and we are a lot alike, about as much as I thought we were. On this huge country property he has three amazing gardens. He grows corn, beets, carrots, sweet potato, onions, green beans, squash, radish, the list goes on. Among other things I spent a lot of time in that garden. I picked carrots, beets, onions, green beans, I got so inspired I went right into his kitchen to begin cooking. Unfortunately, due to renovations there wasn't much to work with. For that day's amusement, I found an old lodge cast iron in need of seasoning and so we drank beer while I seasoned it and he did some plumbing work.<br />
<br />
The next day I whipped up a warm vegetable salad so that he and his girl friend could taste the fruits of there labor. It was a hit, I used the carrot tops and the beet greens along with all the other vegetables. What we had, was a vibrant, sweet, and earthy combination of vegetables that begged for something else, a poached egg and some crispy bread perhaps. I am going to have to let you know. I brought home a bag of fresh vegetables from B.I.L's garden and tomorrow I am going to come back to you with a recipe or two and some pictures of this amazing garden feast. What an inspiration a garden can be and i cant wait to start a garden of my own. There is only one thing better than shopping the perimeter of a grocery store and thats shopping your own back yard. Who would have thought it would take a trip to Olean to truly understand that. <br />
<br />
See you tomorrow with this awesome recipeAnonymoushttp://www.blogger.com/profile/17112362570719859203noreply@blogger.com0tag:blogger.com,1999:blog-8650226499700105497.post-73808119151932182752011-08-23T06:36:00.000-07:002011-08-23T06:36:03.354-07:00A New Training LessonHey blog land, I want to first apologize to you and to my self for letting this fall to the wayside. My mental state has not been very desirable as of late. I kind of lost focus of life and geared up focus on training for my next race. This may have not been the best way to approach life at this delicate time I am in. As you all know I recently moved back to Maryland, much to my chagrin. However, we are in the process of making changes to please my wife as well me. Since moving I have been unemployed. One scenario after the next and the excuses piled up why I shouldn't be actively pursuing a job and Here we are 6 months later (the longest stint of unemployment since 16 years of age). Could I have a job at any restaurant? Yes, but it's not the life I want anymore. I want to live the dream and work for my self. Which brings us to the topic or the lesson I have recently learned.<div>
<br /></div>
<div>
Over the last 2 years I have been embarked on a journey to change the way I live. Through this journey I learned that I no longer like working in the restaurant, that I love to run and I still and maybe even more love food, and lastly I care where the countries eating habits are going. Unfortunately my love of running and challenges have been taking up all my time. I knew this wasn't smart, but i've lost control. </div>
<div>
<br /></div>
<div>
The Lesson:</div>
<div>
Don't give 100% of yourself to any one thing, but give everything you have to what ever you are doing.</div>
<div>
<br /></div>
<div>
I know your supposed to give 110% blah blah blah, but lets all be honest, in regards to time 100% is all you have 110% of the clock puts you into the next day. Case and point: all I have been thinking of is running and every couple weeks something malfunctions on my body and it makes me depressed and irritable. This behavior is not fair to my family or myself. Rather than throwing a pity party for my strained Achilles maybe I should limp into a place of business and ask for a job. I am not sure how my wife is so patient with me but I love her for that. I don't want to give the impression that for the last 6 months I have just been running and napping, just running and hiding. There are plenty of things to do when you live this close to family. Plenty of chores and odd jobs to hide behind, I know in my heart if I told my family, "cook your own dinner I have been busy trying to find a job" they wouldn't have asked me to leave. I recently had an interview, the owner of the company explained to me how he only sleeps 15 hours a week, that was inspiring to me. There are 168 hours in a week I am training about 15, that leaves 153 hours to get it together, for my sanity and my families happiness I have to get it together. so this is my first day back, </div>
<div>
I will find a job!</div>
<div>
I will Blog!</div>
<div>
I will still cook dinner!</div>
<div>
I will start my freelance writing again!</div>
<div>
I will Build this business that I have a passion for!</div>
<div>
I will change the way this country eats one willing family at a time! </div>
<div>
I will be a better husband!</div>
<div>
I will be a better son, grandson, nephew cousin and brother!</div>
<div>
<br /></div>
<div>
<br /></div>
<div>
<br /></div>
<div>
<br /></div>
<div>
<br /></div>
<div>
<br /></div>
<div>
<br /></div>
<div>
<br /></div>
<div>
<br /></div>
<div>
Life training starts now. </div>
Anonymoushttp://www.blogger.com/profile/17112362570719859203noreply@blogger.com3tag:blogger.com,1999:blog-8650226499700105497.post-28982176506720490932011-05-21T13:00:00.000-07:002011-05-21T13:00:05.923-07:00New Examiner ArticleHey blog world i've got a new article on the examiner so check it out. We had a lot of fun the other night, click to see why. <a href="http://www.examiner.com/beer-pairing-in-arlington/american-craft-beer-week-dinner">http://www.examiner.com/beer-pairing-in-arlington/american-craft-beer-week-dinner</a><br />
<br />Anonymoushttp://www.blogger.com/profile/17112362570719859203noreply@blogger.com0tag:blogger.com,1999:blog-8650226499700105497.post-88427084011745465892011-05-16T07:15:00.000-07:002011-05-16T09:04:09.373-07:00Blue Cheese Burger with Tart Cherry BBQ sauce<br />
<div class="MsoNormal">
<span class="Apple-style-span" style="font-size: x-large;"><span class="Apple-style-span" style="font-size: 21px;">To read about a wonderful beer paring follow the link to the <a href="http://www.examiner.com/beer-pairing-in-arlington/belgian-lambic-and-its-versatility">examiner</a> website</span></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="color: #5a98d3; font-family: Times; font-size: 16pt;"><br /></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPIVhH-AmH-zh19VNkekiB3Mck5hXODrHoISXaOHijrw6s8a0gqd9pvdcrv9A_GqVAJTqmfo9mIdMARch88FFsQAZg3mED4cFW_Z21K-bMkzKnnJYdXs6iTS2qMzlrOhhYha64Z5X8YRLb/s1600/burgershot.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPIVhH-AmH-zh19VNkekiB3Mck5hXODrHoISXaOHijrw6s8a0gqd9pvdcrv9A_GqVAJTqmfo9mIdMARch88FFsQAZg3mED4cFW_Z21K-bMkzKnnJYdXs6iTS2qMzlrOhhYha64Z5X8YRLb/s320/burgershot.jpg" width="320" /></a></div>
<span style="color: #5a98d3; font-family: Times; font-size: 16pt;"><br /></span><br />
<span style="color: #5a98d3; font-family: Times; font-size: 16pt;"><br /></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="color: #5a98d3; font-family: Times; font-size: 16pt;">ROASTED ONION BURGER</span><span style="font-family: Times; font-size: 16pt;"><o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<br /></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="font-family: Times; font-size: 16pt;">Serves 2<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="font-family: Times; font-size: 16pt;">Ingredients:<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="font-family: Times; font-size: 16pt;">6 ounces 93/7 ground beef<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="font-family: Times; font-size: 16pt;">1 tsp garlic powder<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="font-family: Times; font-size: 16pt;">1 tsp onion powder<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="font-family: Times; font-size: 16pt;">2 tsp worchestershire<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="font-family: Times; font-size: 16pt;">1 tsp salt<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="font-family: Times; font-size: 16pt;">1 tsp pepper<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="font-family: Times; font-size: 16pt;"> 4 slices roasted or grilled sweet onions<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="font-family: Times; font-size: 16pt;">2 slices blue chesse or smoked cheddar<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="font-family: Times; font-size: 16pt;">2 pieces natures own deli thins<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<br /></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="font-family: Times; font-size: 16pt;">Mix everything together and form into 2 patties.
Put in the refrigerator while the onions roast<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<br /></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="font-family: Times; font-size: 16pt;">To roast onions you will need 1 onion sliced into
1-inch slices. Heat oven to 425 and brush a baking sheet with olive oil, then
brush the topside of the onion and season with salt and pepper put in the oven
for about 20 to 25 min. they should be soft and caramelized on the pan side.<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<br /></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="color: #efb429; font-family: Times; font-size: 16pt;">ROASTED SWEET POTATO “fries”</span><span style="font-family: Times; font-size: 16pt;"><o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<br /></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="font-family: Times; font-size: 16pt;">Serves 2<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="font-family: Times; font-size: 16pt;">Ingredients:<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="font-family: Times; font-size: 16pt;">1 sweet potato<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="font-family: Times; font-size: 16pt;">2 tsp olive oil<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="font-family: Times; font-size: 16pt;">1 tsp paprika<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="font-family: Times; font-size: 16pt;">2 sprigs thyme<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="font-family: Times; font-size: 16pt;">1 clove garlic<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<br /></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="font-family: Times; font-size: 16pt;">Heat oven to 425.<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="font-family: Times; font-size: 16pt;">Cut the potatoes into desired shape and put in a
bowl. Mince the garlic and thyme together and put in bowl toss together with
the olive oil and season with salt and pepper.<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="font-family: Times; font-size: 16pt;">Lay out on a baking tray and bake about 20 to 25
min (you can bake at the same time as the onions on the same tray).<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<br /></div>
<div class="MsoNormal">
<span style="color: #943634; font-family: Times; font-size: 16pt;">Cherry BBQ sauce<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Times; font-size: 16pt;">Yields: 1 cup<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Times; font-size: 16pt;">Ingredients:<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Times; font-size: 16pt;">3 strips bacon (diced)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Times; font-size: 16pt;">½ Onion (diced)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Times; font-size: 16pt;">1 clove garlic (chopped)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Times; font-size: 16pt;">1 tsp cayenne pepper<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Times; font-size: 16pt;">2 tsp smoked paprika<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Times; font-size: 16pt;">¼ cup sorghum or molasses<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Times; font-size: 16pt;">1 cup apple cider vinegar<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Times; font-size: 16pt;">¼ cup ketchup<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Times; font-size: 16pt;">½ ounce dark chocolate<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Times; font-size: 16pt;">Directions:<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Times; font-size: 16pt;">Heat a heavy saucepot to medium high and add the bacon, cook
until bacon starts to brown and the fat is rendered out. Add the onions and
garlic, cook until they start to brown, add the spiced and sorghum and cook
about 1 to 2 minutes to allow the flavor to develop. Add the vinegar and cook
down to ½ cup and add the ketchup cook about 10 minutes. Put in a blender with
chocolate and blend till smooth. You can strain it through a fine sieve or
leave it chunky. I prefer to strain it.<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<br /></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<br /></div>Anonymoushttp://www.blogger.com/profile/17112362570719859203noreply@blogger.com1tag:blogger.com,1999:blog-8650226499700105497.post-9421518300971791662011-05-11T08:14:00.000-07:002011-05-11T08:23:04.069-07:00New VentureHey everyone,<br />
<br />
I have a new gig, I have started writing for an online publication called the Examiner. I could use a little support and in return the recipes will be plentiful. I am required to write at least 3 times per week and the more I write the better it is for me. I will be posting the recipes on the blog to increase traffic, in addition the article's link will be posted on the recipe blog. My aim is to educate people on food and beer pairings. The version of Examiner I am writing for is localized (Arlington, VA), but that doesn't mean that everyone can't learn and reap the benefits of some tasty dishes. Here is the link for the first article. I did not include it in the last post because I wasn't officially live at the time. Thanks in advance for your support.<br />
<br />
John<br />
<br />
http://www.examiner.com/beer-pairing-in-arlington/john-leonardisAnonymoushttp://www.blogger.com/profile/17112362570719859203noreply@blogger.com3tag:blogger.com,1999:blog-8650226499700105497.post-14109625627488249202011-05-09T15:33:00.000-07:002011-05-09T15:33:37.857-07:00Buffalo Bills Brewery Orange Blossom cream ale steamed clams This is a sure fire crowd pleaser, it takes 10 minutes of cooking time, pair that with crispy bread and a cold, crisp Orange Blossom Cream ale and you will be fighting your guest off with the baguette. Obviously orange and clams go well together. The clams are sweet and tender (when cooked right) and any citrus goes well with shellfish so why not use a cooking liquid full of orange and floral notes to cook these tender morsels. Add a little ginger and tarragon and you have yourself an aromatic "party in your mouth". So take some time this week and cook up a bowl of these and see what I mean.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgqgOoxoaS3h_kM5iOmlrhmBmBLp2VVQl_Z4LN0YM6TW8EqWS5OLYDX2n_NoT9KqVnrAFdpk_1G-RKuueEXO1WRXam9A-j78uIxBnrinHLM9tenlG792tzj-PUvsnRYXgBUDOYY5Btp6qn/s1600/clams1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgqgOoxoaS3h_kM5iOmlrhmBmBLp2VVQl_Z4LN0YM6TW8EqWS5OLYDX2n_NoT9KqVnrAFdpk_1G-RKuueEXO1WRXam9A-j78uIxBnrinHLM9tenlG792tzj-PUvsnRYXgBUDOYY5Btp6qn/s400/clams1.jpg" width="225" /></a></div>
Steamed clams<br />
Serves: 2<br />
Ingredients:<br />
<br />
1 tbsp olive oil<br />
2 pounds cherry stone clams or Prince Edward Island mussels<br />
1 clove garlic (minced)<br />
2 tbsp ginger (grated)<br />
2 sprigs tarragon (chopped)<br />
1 shallot (minced)<br />
1/2 bottle of Buffalo Bills Brewery Orange Blossom Cream ale<br />
1 tbsp butter<br />
4 slices rustic bread (toasted)<br />
<br />
Directions:<br />
Heat a large saute pan (equipped with a tight fitting lid) to a high heat, add the oil and allow to warm, this will happen quickly. Add the shallot, garlic, and ginger, saute for a couple of minutes just until they start to form color. now add the clams or mussels, saute until the pan recovers and becomes very hot again. (this step is important because if you put beer in a cold pan the there will be no steam and you need steam to open the shellfish). as soon as you add the beer place the lid on the pan to capture the steam. now pour the other half of the beer into a glass and wait roughly ten minutes or until the clams open. Now, wasn't that good? Once the clams open remove the lid and add the butter to let reduce for 3 to 4 minutes on high heat. Place the clams in a bowl with a slotted spoon then add the tarragon and season the broth, pour the broth over the clams, straight from the pan. Serve with the toasted rustic bread.<br />
<br />
<br />
<br />
*important note mussels open twice as fast as the clams in roughly 5 minutes.<br />
<br />Anonymoushttp://www.blogger.com/profile/17112362570719859203noreply@blogger.com1tag:blogger.com,1999:blog-8650226499700105497.post-64882862336156554382011-05-05T08:18:00.001-07:002011-05-05T08:18:54.593-07:00CookRunBeer: West Virginia: Wild and Wonderful part 2<a href="http://cookrunbeer.blogspot.com/2011/05/west-virginia-wild-and-wonderful-part-2.html?spref=bl">CookRunBeer: West Virginia: Wild and Wonderful part 2</a>: "the overlook at coopers rock Well, once again it was time to head to West Virginia, duty called. My little sis needed a ride hom..."Anonymoushttp://www.blogger.com/profile/17112362570719859203noreply@blogger.com0tag:blogger.com,1999:blog-8650226499700105497.post-59915995835480216752011-05-05T08:18:00.000-07:002011-05-05T08:18:30.216-07:00West Virginia: Wild and Wonderful part 2<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdgGhQBDUVqx7J9Hr7KGbTM_-Hb9iDDNtXOzVeTbr6SW_QvxbRjh4EuGg76AYWjBfBtsAOO3UF9VL0XhSagG-JU6e_r2wpe3FUB4PYCae96PrKONXI6oNCR9mPahMPBeeBBQVYzNxAMScB/s1600/WVpanopic.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="86" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdgGhQBDUVqx7J9Hr7KGbTM_-Hb9iDDNtXOzVeTbr6SW_QvxbRjh4EuGg76AYWjBfBtsAOO3UF9VL0XhSagG-JU6e_r2wpe3FUB4PYCae96PrKONXI6oNCR9mPahMPBeeBBQVYzNxAMScB/s400/WVpanopic.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">the overlook at coopers rock</td></tr>
</tbody></table>
<br />
<br />
Well, once again it was time to head to West Virginia, duty called. My little sis needed a ride home from college. So I headed out about 4 am on Tuesday morning. I was headed for Coopers Rock State Park, which is on the way to West Virginia Wesleyan college where my sister was waiting. I only had about 2 hours sleep so I decided to stop at a rest stop and sleep for about an hour. I quickly found out that I stopped 1 exit from the park. The regret subsided shortly after I began running. Last time I ran here I brought my phone to take pictures, I decided to leave it this time due to the fact that last time photography slowed my run down considerably, equalling less distance covered and less of the park enjoyed. This is a decision that I would and still do, and may always regret not bringing it.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRYDnMdvHYC0wJITRcHh_rEeQQSmwiO7kGkROqqKwrLbDLB-HEw8lMjZct66ZimDSUNOAyMasL_2Ahng3HiXP7qvYhhQhz-1zHlsnHY6Y6PTHLIijA9L4-0N6h4PWTT9OibDDJSouZKd91/s1600/cheat+river.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="226" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRYDnMdvHYC0wJITRcHh_rEeQQSmwiO7kGkROqqKwrLbDLB-HEw8lMjZct66ZimDSUNOAyMasL_2Ahng3HiXP7qvYhhQhz-1zHlsnHY6Y6PTHLIijA9L4-0N6h4PWTT9OibDDJSouZKd91/s400/cheat+river.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cheat River</td></tr>
</tbody></table>
I arrived at the parking lot so tired it felt like my face was swollen and like I just got punched. So I did what any respectable trail runner would do, got dressed, filled my fuel belt and headed onto the XC ski trail. My plan was to head to Clay Furnace and link up to Scotts Run to create a loop and see where that gets me. I was feeling very stiff and sluggish, but i pressed on. Once I got onto the Clay Furnace trail this feeling went away. At this point I am kicking fast on this 2 mile down hill. The trail had nice flow while being rocky and technical(maybe that is where I preform better on rocky and technical, probably because I learned how to run trails in Little ROCK). Now for the camera regret, here I am kicking hard and fast with extreme concentration I was hitting 7 to 7:21 minute miles, then BOOM, my brain kicked in with a thought, STOP, Quickly following with JUMP UP AND BACK. I abruptly did so and figured out why my brain put me in this stressful contortion. What I found in front of me was a sun bather, not a nude human being stretched out on the trail, more of the dangerous venomous type of sun bather. Respectfully I backed up slowly to drink in what was placed in front of me. I was faced with a beautiful four and a half foot timber rattlesnake. Luckily the snake allowed me to get closer and have a look. I have never seen a rattlesnake up close in the wild. Needless to say I was very excited, promptly followed by a sad feeling. Of course I did not bring my phone, then oh sh%*, what if.... I don't want to think about that 2 mile uphill hike back to the car with a rattlesnake bite. Thankfully this was not the case. After a 15 or 20 minute stand off he let me by, but not without letting me know that he was still there and he is the boss. He slithered up 2 feet off the trail and turned around to face me in a slightly defensive position.<br />
<br />
The rest of the run was more alert than normal but awesome. I had no specific direction in which I was traveling, I went for the steepest trails, they usually bring you to the best parts of a park. I descended down to Cheat Lake, then climbed back up and then farther about 1500 feet over 2 1/2 miles. I ended up making a lollipop with a big loop on the end of the stick. Included in the run were; overlooks, small waterfalls, lakes, grueling climbs, fast flowing downhills, rattlesnakes, and vibrant green foliage, All in two and a half hours. What a day! After aiding my sick sister with moving her into a storage unit I rewarded my self with some good brews from Mountain State Brewing Company, Magic Hat, and Rogue and I pared that with what Allburgars restaurant called the sunny side up burger. <br />
<br />
On our way home we stopped back at the park to take pictures at the overlook so I hope you enjoy the pics.Anonymoushttp://www.blogger.com/profile/17112362570719859203noreply@blogger.com0tag:blogger.com,1999:blog-8650226499700105497.post-81447702506880581612011-03-30T13:16:00.000-07:002011-03-30T13:16:28.886-07:00Terrapin Mountain 50k: Lesson learned<!--StartFragment-->
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNfKU2_l9WXAg8wTXHt6xwOXzAFZfPHD3htOjse4X5OEuU9FUOjKw7b_7v62OxGGInro09nuXfI7CxVNI2Ly7eOxpZVxED7qS2Y0SyL8FfFNWwAqSlpqCK7_nRhyiYcxmXxudf_nQ7Wjb1/s1600/start+sign.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNfKU2_l9WXAg8wTXHt6xwOXzAFZfPHD3htOjse4X5OEuU9FUOjKw7b_7v62OxGGInro09nuXfI7CxVNI2Ly7eOxpZVxED7qS2Y0SyL8FfFNWwAqSlpqCK7_nRhyiYcxmXxudf_nQ7Wjb1/s320/start+sign.jpg" width="320" /></a></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none; text-indent: .5in;">
<span style="font-family: Times;"><br /></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none; text-indent: .5in;">
<span style="font-family: Times;"><br /></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none; text-indent: .5in;">
<span style="font-family: Times;"><br /></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none; text-indent: .5in;">
<span style="font-family: Times;">This past Saturday my family and I made our way to
Sedalia Va. So I could run the Terrapin Mountain 50k and my wife could run the
half marathon. As the race was approaching my nervousness was increasing. As
you may have read, I ran the Arkansas held race the Sylamore 50k trail run and
it went great I improved my time by almost 2 hours and post race was fantastic
as far as walking and talking goes. The Sylamore 50k has an elevation gain of
around 6000 feet but with no climbs higher than 1000 feet so it is up and down
the whole way. I figured up and down what is the difference, I can run a 6:20
maybe a 6:40 cause of the elevation. Well, Lesson learned.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQSm2RhDOcrV1EOduz-NCBerXOxqsQfjlc93hAgVcTComIrxzWegLd2G8IjmyGzBqMuPSnsd1wOk5dxiBgX6yCuVyo29Mq9ImFgqvRAJj-i4ojZwTiUfgFcG5INUw36yUTlKUqjKVGWZYY/s1600/pre+race.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQSm2RhDOcrV1EOduz-NCBerXOxqsQfjlc93hAgVcTComIrxzWegLd2G8IjmyGzBqMuPSnsd1wOk5dxiBgX6yCuVyo29Mq9ImFgqvRAJj-i4ojZwTiUfgFcG5INUw36yUTlKUqjKVGWZYY/s320/pre+race.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Right before the gong</td></tr>
</tbody></table>
The Terrapin starts promptly at 6am at the Sedalia
center in Sedalia VA. At 5:30 I was crawling out of my skin for the sound of
the gong (a signature start of the race by director Clark Zealand). I have not
been that excited in all my runs. So once the gong was banged we were off at a
nice respectable pace. We start out on road for about 1mile then turn right onto
some gravel and begin the 2500 ft climb in just 3 short miles. This is where
the mortals walk/run. So we did at a pretty good pace. My wife and I came into
camping gap in about 1 hour on the dot, 10 minutes slower than I anticipated or
guessed. You see I have never climbed that high in my running career, so 10
minutes wasn’t bothering me. We filled our bottles, kissed and off we went. She
climbed another 1000++ feet and I went flying down 5 miles and 2500 feet of
gravel road to the other side at Goff Mountain rd. I say flying because I made
it down in 45 minutes, with 2 pee breaks and a bottle fill up before hitting
the second aid station at the bottom.<br />
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none; text-indent: .5in;">
<span style="font-family: Times;">At the Goff Mountain road aid station, my quads
were obviously concerning me, having never done that before. I had some weird
sensations in those puppies. Luckily for me we had to climb up again, so I
could rely on other parts of the legs. As we started our accent up Goff
mountain Rd, I had yet another scary thought, "if I walk this section it
is going to take 12 hours, better yet if I walk all the hills I am certain to
be left out here". So I followed a couple of guys in technique. Run from
flag to flag then walk from flag to flag. It breaks up the monotony as he said
and was working quite well. We jumped onto some single track after a while and
I felt right at home. You see I am back in Maryland by way of Little Rock, were
the stride is a little something like stride, stride, stride, hop, jump,
stride, hop, you get the idea. In Little Rock once you master this you can be
an accomplished runner. After a successful technical decent I was back at the
horse trail aid station.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none; text-indent: .5in;">
<span style="font-family: Times;">Now all I have to do is run back up to camping gap
for 3.1 miles and something around 2000 feet, I think? Here we go from flag to
flag. I met a guy at Goff Mountain Rd and we had been chatting off and on since
then (I am pretty sure his name is Kenny) in conversation he mentioned that I
was going to get tired of seeing camping gap. To be honest at the second visit,
I wanted to kiss and hug the station, this feeling continued throughout the
day. It marked the next step and
another step complete. Despite not agreeing with Kenny he provided me with some
distraction and turned out to be great trail company. So if you’re reading
Kenny, thanks for the trail company. I must be honest I made up a nickname for
Kenny in my head strictly based on his hiking technique and skill. Every time
we hit a steep one I knew I wouldn't see him until the downhill, my specialty.
To me Kenny will be forever known as the "Billy goat". As we made our
way through "WHORE LOOP"(I am not sure why it is called this but that
is what they called it) I hit a low point on the climb up to the first
orienteering point. These hills seemed relentless and I thought we would never
get to the top. We did and I promptly used that down hill to regain my momentum
to finish. At the orienteering point there was a lot of bathroom breaks and
snacking. I used that time to pass up a lot of people and I wouldn't see them
the rest of the race. <o:p></o:p></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWhrF-kTtDFNai8wWzO2JM3D2jT8cC6LfT1eG46HX0gz38O7hLJD8vJvuIRzsV3kVlHvjRL16rs6StCrb-bLeWlrxN3ST9TYEy9W1p_l00_2Nc_x4pxUnAC1D52piwXp9VGqXmpKxPiioh/s1600/post+race+meal.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWhrF-kTtDFNai8wWzO2JM3D2jT8cC6LfT1eG46HX0gz38O7hLJD8vJvuIRzsV3kVlHvjRL16rs6StCrb-bLeWlrxN3ST9TYEy9W1p_l00_2Nc_x4pxUnAC1D52piwXp9VGqXmpKxPiioh/s320/post+race+meal.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Post race meal with dad</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2aYJKF3BFfTy4S8b94nmyu1KFXyb7GPBaELOcyfiHInvC6n6b8FOq3mF8x07IGQBrB9_W9r_quhSyPGC6_rxb7wdHgQ6uJcPudNMGPlpafY8v6xK-YfqD9lrCPbcIhxKaxKzzXXdPqDKe/s1600/sio+and+i.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2aYJKF3BFfTy4S8b94nmyu1KFXyb7GPBaELOcyfiHInvC6n6b8FOq3mF8x07IGQBrB9_W9r_quhSyPGC6_rxb7wdHgQ6uJcPudNMGPlpafY8v6xK-YfqD9lrCPbcIhxKaxKzzXXdPqDKe/s320/sio+and+i.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sore, tired and hungry, <a name='more'></a>but damn good looking.</td></tr>
</tbody></table>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none; text-indent: .5in;">
<span style="font-family: Times;">I carried that down hill momentum into the gravel
road and back to camping gap #3 were I came in at 4:40. This leaves me 2 hours
and 9.9 miles to achieve my 6:40 time. Do-able in my mind. So I filled up
snacked lightly and headed up Terrapin Mountain. Along this hell of a climb a
mantra was created “WTF” with less acronym more words. I reached the
orienteering split of overlook and fat mans misery and went right. I punched at
overlook and headed to "fat mans misery". I was so excited to squeeze in between those rocks; I had
been looking forward to that since 5:30 that morning. I squeezed and off I
went. Just as I was attempting to lift my leg onto a rock, an angel said.
"Did you punch", "of course I did not, thank you" I
replied. Some banter was exchanged and off we all were, a gentleman whom I did
not get a name and a team of 2 women. They graciously allowed the gentleman and
I to lead the decent and we obliged. Now this was not running down hill, it was
slowing yourself down, down hill aka a controlled fall. About 3/4 of the way
down we ran into the "Billy goat" and the guy in the kilt. Very nice
guy, since I was full of fire coming down the hill they let me go ahead of
them. This could have been a fatal mistake, no use crying over spilled milk so
on with the story. We popped out onto what looked like a 4% graded creek bed.
And descended down to the Terrapin Mountain lane aid station. In passing, a man
say's to me "this is some kind of F-in cruel joke, making us run down to
the bottom and then back up". For a split second I thought he meant we had
to run back up Terrapin Mountain!! I almost burst into tears and collapsed,
then I remembered why I went over the course and map so many times. (to avoid
melt down). With my mind at ease I ate and drank and off to the last 5.5 miles
to the finish.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal" style="text-indent: .5in;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhng6QqsHFskNXDLQJu1pHUaXFMMVvaYtNzd-pt38dnBbkJqMy_jh1eq0vPi_An4F5XHjYNxSbdn-X-KHqmx47wpC5myMk967yvJiBC0ZzrYba9TPOrgGKcuwXfq0fatW87eN6vtV6L0VmT/s1600/terrapin+finish.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhng6QqsHFskNXDLQJu1pHUaXFMMVvaYtNzd-pt38dnBbkJqMy_jh1eq0vPi_An4F5XHjYNxSbdn-X-KHqmx47wpC5myMk967yvJiBC0ZzrYba9TPOrgGKcuwXfq0fatW87eN6vtV6L0VmT/s320/terrapin+finish.jpg" width="240" /></a><span style="font-family: Times;">I like to call this "the
dark time". I went into my fuel belt for the 5 reserve endurolytes I found
the night before and decided to leave in belt just in case of emergency. They
were crushed, all but one. So I took it and promptly licked my fingers and
"fun dipped" as much powder as I could. Gross, but helpful. This part
was lonely, painful, emotional, beautiful and, cold. All reasons I am out here.
I have been living by the philosophy "it's not an ultra or a worthwhile race
if I don't have to talk to my self". I first start off with a little drill
Sergeant then to a consoling mother figure, what ever it takes to finish. At
the creek crossing I think I managed a smile for the camera and then 1 mile to
go. I did what I do and flew down the hill passing once again and feeling
remorseful about it, the "Billy goat" and "the kilt". I did
not pass to beat these guys so I could beat them, only to get it over with. I
always save a little to finish strong, it's part of my plan every time. So I
did, I ran the last mile faster than the first mile. At the finish the fanfare
was so awesome it made finishing even more emotional. No 6:40 but at least I
made a sub 7:00 coming in at 6:59. Another highlight was getting to hug
multiple family members and the welcome from Clark, Steve and the
"stands", a group of runners all cozy in field chairs and blankets.
Thanks to all of you. Thank you also to all the aid station volunteers, none of
could do it without the volunteers.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Times;">Thank you to Clark Zealand for putting on such a beautiful and well
organized race. This race is now one of my favorites and I can’t wait to run it
again next year. What’s next for cookrunbeer? The North face ultra endurance
challenge 50k. I decided to wait until next year for the promise land, because
I am planning on the MMT50 in November and trying to put on the smart hat for
this one. Until next time, stay tuned for a BEER:30 review of the Crispin
Jacket whisky cask aged cider. See
you on the trails.</span></div>
<!--EndFragment-->Anonymoushttp://www.blogger.com/profile/17112362570719859203noreply@blogger.com6tag:blogger.com,1999:blog-8650226499700105497.post-31934238449915376782011-03-25T12:57:00.000-07:002011-03-25T12:59:16.272-07:00Weekly Fuel: A Guilty Tasting Dinner<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAkTQnTAuJjqgDrPrBT0zHkz_9C63GSpPqIlnkkXIEsNBC_MRgzCoJcxhTSGwfUfrqWjla0SJAw8OgSkX9y98yuTftHaC4gmzHINapj367zQJceh5CmjJH1p8ss984Owzi0LC-_FwKUcKP/s1600/chsqtomdin2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="222" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAkTQnTAuJjqgDrPrBT0zHkz_9C63GSpPqIlnkkXIEsNBC_MRgzCoJcxhTSGwfUfrqWjla0SJAw8OgSkX9y98yuTftHaC4gmzHINapj367zQJceh5CmjJH1p8ss984Owzi0LC-_FwKUcKP/s400/chsqtomdin2.jpg" width="400" /></a></div>
<!--StartFragment-->
<br />
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none; text-indent: .5in;">
<span style="font-family: Times; font-size: 16.0pt; mso-bidi-font-family: Times;">As I have mentioned previously I have been using my
family as guinea pigs. Ever since my wife and I began running it has sparked
quite and interest in all around improvement of health in the family. So while I
am here we have decided to go for it and all get to that optimal health
together, under my guidance. Even people I did not think would be on board are
on board. So I was inspired to post this because of the comments at dinner. Over
the past week I have been guiding the family as to what should be eaten for
breakfast and lunch, all the while teaching what certain foods can do to your
daily caloric intake, as well what wholesome food can do for your belly. Now
for the comments: mmmm... Wow...., what is this...., and most important, I feel
so full on such a small portion. Well I got news, it wasn't just your belly
that was full, it was your mind as well. that fact that the food tasted rich
and unlike the misconception of "health food"<span style="mso-spacerun: yes;"> </span>tasted good. It tricked you mind into
thinking that you ate something guilty and satisfying. These types of dinners
are not magic it's just a home cooked meal with conscious choices for
ingredients and portion size. So enough ranting and down to the nitty gritty. The
good stuff. I’m fairly certain that the star of the night was the
spaghetti squash, along with that was a simply sautéed piece of chicken breast
and a tomato salad.<o:p></o:p></span></div>
<!--EndFragment-->
<br />
<br />
All of this packs just; 300 calories, 8.2 grams of fat, 17.4grams carbs and 28.3 grams protein. <br />
<br />
sauteed chicken breast<br />
serves: 6<br />
Ingriedients:<br />
3-8 oz chicken breasts<br />
slat and pepper to taste<br />
garlic powder to taste<br />
3 thyme sprigs for each side<br />
<br />
Directions:<br />
Place one breast at a time into a heavy plastic zip top bag, pound it out to 1/2 inch thick with a rolling pin. once all chicken is pounded, place on sheet tray. Crack fresh pepper and sprinkle garlic powder onto. put thyme sprigs on each side and let sit for and hour. heat a non stick pan to med-high heat and then spray with pan spray. season the chicken with salt just before it goes into the pan. cook on each side to a golden brown and until its cook through. let rest and portion by cutting each breast in half.<br />
<br />
Spaghetti squash gratin.<br />
serves 6<br />
Ingriedients:<br />
1 spaghetti squassh<br />
4 cups baby spinach<br />
1/4 cup + 1 tbsp parmesan cheese<br />
1/3 cup fat free sour cream<br />
salt and pepper to taste<br />
<br />
Directions:<br />
heat the oven to 375<br />
poke hole all over the squash with a fork, bake in a 375 oven for about an hour or until the squash is soft. once cool enough to handle remove the steam in and split in half long ways. remove seeds with a spoon careful not to remove too much flesh(you will lose a little this way). now using a fork scrape the flesh out completely and put in a bowl with spinach, sour cream and cheese. mix throughly and season with salt and pepper. place into a 8x8 pan and bake for 15 min on 375, then put on broil for 3 to 4 min until the top browns slightly. after 10 minutes of rest cut into.<br />
<br />
Tomato salad<br />
Serves 6<br />
Ingredients:<br />
12 large capri tomatos(quartered)<br />
1 avocado(sliced)<br />
1 red bell pepper(julienne)<br />
1 tbsp aged balsamic<br />
1 yellow onion(sliced 11/2 inch thick)<br />
2 tbsp shredded parmesan cheese<br />
<br />
Directions:<br />
heat oven to 375<br />
Lay the onions on a sheet tray, spray with pan spray and season with salt and pepper. Bake for 25 to 30 minutes until soft and sweet.<br />
once onions come out of the oven, rough chop and put in a bowl, mix that with all other ingredients and let sit for one hour. season with salt and pepper and serve with chicken and squash.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJSUCrQNKIZ6OXf8GJkbS0Yb6vsIdWLMYN8oiT7eZA9fqx0CF4DmrMjOLLNf-a6O3LB2IuCpTkveyT5gad9ZKd8v0izCaTHn_0G52RkCi43ymx53wKYrGJ7SCfhbAL1zeKnWRIpN9PRwaM/s1600/chickensquashtomatodin.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="222" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJSUCrQNKIZ6OXf8GJkbS0Yb6vsIdWLMYN8oiT7eZA9fqx0CF4DmrMjOLLNf-a6O3LB2IuCpTkveyT5gad9ZKd8v0izCaTHn_0G52RkCi43ymx53wKYrGJ7SCfhbAL1zeKnWRIpN9PRwaM/s400/chickensquashtomatodin.jpg" width="400" /></a></div>
<br />
<br />
<br />
<br />Anonymoushttp://www.blogger.com/profile/17112362570719859203noreply@blogger.com2tag:blogger.com,1999:blog-8650226499700105497.post-73602110854935778592011-03-25T09:21:00.000-07:002011-03-25T09:21:33.785-07:00Terrapin Mountain 50k live statsHey friends and family race director Clark Zealand set up live stats for this race so follow along with us tomorrow. The first link is my race and the second link is Siobhan's race. Of course stay tuned for the race report. Go Team cookrunBeer!!!<br />
<br />
<a href="http://www.eco-xsports.com/livestats.php?race=3&year=2011">John Leonardis Race BIB #169</a><br />
<a href="http://www.eco-xsports.com/livestats.php?race=4&year=2011">Siobhan Leonardis race BIB #350</a><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit3A2GOQfWhn_vfmV5MY9HlxwdngMMdSWfGimEdgDcQD3oz9oeItd7XC4Yjba7SjiKjH2lJkVT6gxuySUAZSouu4FpcJfkLZnXGbydGW95e7FHaiDuAMBbzdIKp-DmCzpF0FiJUeQcxc0T/s1600/terrapin+mt+ele+prof.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="247" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit3A2GOQfWhn_vfmV5MY9HlxwdngMMdSWfGimEdgDcQD3oz9oeItd7XC4Yjba7SjiKjH2lJkVT6gxuySUAZSouu4FpcJfkLZnXGbydGW95e7FHaiDuAMBbzdIKp-DmCzpF0FiJUeQcxc0T/s400/terrapin+mt+ele+prof.jpg" width="400" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLYNGCGPvLjLRLd8cWddlCwir0buIXC8ArZnLycFhpyyoN0mOawNIhtXV-FePgwpSJduugdDP0yxgm3HuWHY48KIaGwqNplcmQsOmOYmqIRe3KV9-Dm1wRhkBV0XAh0C93zBmR_ZXe5Ubq/s1600/terrapin+mt.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="247" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLYNGCGPvLjLRLd8cWddlCwir0buIXC8ArZnLycFhpyyoN0mOawNIhtXV-FePgwpSJduugdDP0yxgm3HuWHY48KIaGwqNplcmQsOmOYmqIRe3KV9-Dm1wRhkBV0XAh0C93zBmR_ZXe5Ubq/s400/terrapin+mt.jpg" width="400" /></a></div>
<br />Anonymoushttp://www.blogger.com/profile/17112362570719859203noreply@blogger.com0tag:blogger.com,1999:blog-8650226499700105497.post-9752996949840580412011-03-17T11:26:00.000-07:002011-03-19T04:24:07.973-07:00Wild and Wonderful <br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5d6pkuFkcy3SX5Rq7OeZVhfoRG1S0yQutgUmoEti3KQRza98W19BlEwU2svWnPCgy5DEwy-Y44jGVpmnGChWK4M53n3IkysYy1j3SNc_2bnki0lktbXWQwaArXJlG8CYO9lBg1btnJs2-/s1600/2011-03-14_17-14-39_305.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5d6pkuFkcy3SX5Rq7OeZVhfoRG1S0yQutgUmoEti3KQRza98W19BlEwU2svWnPCgy5DEwy-Y44jGVpmnGChWK4M53n3IkysYy1j3SNc_2bnki0lktbXWQwaArXJlG8CYO9lBg1btnJs2-/s400/2011-03-14_17-14-39_305.jpg" width="225" /></a></div>
<br />
<br />
<br />
<br />
Recently while sitting in my parent's living room, I over heard my youngest sister on a phone conversation. The conversation did not seem so to go so well, upon hanging up she sorrowfully lets me know she will be heading back to school the following day at 1 pm. Now as a big brother I couldn't have this. She clearly did not want to go back 1 day early. So I swooped in with a plan in mind. You see, my sister attends school in West Virginia. Trail runner in training for 50k with a good bit of mountainous climbing and a sister in need of a ride to mountainous West Virginia. Not mention my cousin also lives in Morgantown. This plan seemed to be working out beautifully, I could stay on a couch and not in a college dorm room.<br />
<br />
The only set back is that my wife and I were set to go to a party, where it was sure to be the pre tapper steam blow off that I seem to be making a habit when training. I assure you, that is exactly what it turned out to be, and what a great time it was. Before we headed out to the party we did make sure to get in a nice 16 mile loop at a local trail, so feeling good about my self I let the kettle boil for as long as I could. The next day brought moms famous gravy and pasta with meatballs and sausage. This on top of the two hours left of moving furniture my dad and I did left next to nothing in the tank. So after several cups of coffee and a long personal debate weather or not to leave at 9 pm or the next morning at 3, I went to bed, where I laid wide eyed and tossing until 3. Then off we went as scheduled at 3:16 in the morning.<br />
<br />
Working on no sleep we finally made it to Morgantown, West Virginia and had breakfast at the Eat and Park(by the way I find this request of the restaurant pretty impossible, I would much rather park and then eat. Call me old fashioned if you like). I knew that I was planning on running shortly there after, planned... right? I had some mediocre at best, whole grain pancakes and egg substitutes, what could I have possibly expected? After a hard last hour of driving with the window down hoping that the mountain air would keep us awake, we arrived and I napped for two hours. I said my good byes and headed back to Morgantown. My cousin and I tinkered with her car bit and finally by 4:30pm i was arriving at the Cooper's Rock State Park. I guzzled a G1 aka Gatorade Prime, and i was off with no clear map or direction.<br />
<br />
I started my run on the cross country ski trail. That little quarter mile stretch ended up at a three way intersection. Advanced cross country ski trail.... Tempting, a trail with no name, and the road side trail, which sounds boring but underneath that sign was another that read Cooper's Rock overlook 2.8 miles. Sounds good, at least we have an overlook and 6 miles of trail running as a start. I headed down the road side trail feeling surprisingly good fueled on a G1 and 2 hours of sleep following a night of partying. The trail ran along the road of course, just as described. There were a good amount of climbs as one would expect on the way to an overlook. Once at the overlook, I paused for 5 minutes or so to take some photos. I love an overlook with a river running through the valley.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihhebeo8VsRKf6xb9iuljAjfgxHWvNKergRrMn6_A-EqxzkhxMGJZvPAIhvexh-s6xvFazNq-3aY2zA3pEDZ6_Pf-UjFpAfjbocKCstormNGL11F_u_UFZxHz1yEg-bGDp2hyphenhyphenx4tuF0v-T/s1600/2011-03-14_16-54-47_781.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihhebeo8VsRKf6xb9iuljAjfgxHWvNKergRrMn6_A-EqxzkhxMGJZvPAIhvexh-s6xvFazNq-3aY2zA3pEDZ6_Pf-UjFpAfjbocKCstormNGL11F_u_UFZxHz1yEg-bGDp2hyphenhyphenx4tuF0v-T/s400/2011-03-14_16-54-47_781.jpg" width="400" /></a></div>
Being that this is a run and not a day hike i put away the Droid and stopped pondering the meaning of life and back tracked out to the road were I noticed a few other trail heads. I went with the most dangerous sounding one. The Rattlesnake Trail. This was by far my favorite trail it shot down below the overlook and climbed up just as quick through the rocks, and back on to a trail. By far some of the most technical running I have done, considering I was trying to keep a 10:00 minute mile going.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCPKFa3sdz0eu7260RBp2hB-2zF659sa3lnusLXZqUHO-VlcAVnsx1y5xY_tI67qhyphenhyphenz9VjFujV9I2ZyoNlkdsVSllN45EFvgnut-tOnPvwA81tESWu7SAGqSNgCAd2PKltObisyDG1O59L/s1600/2011-03-14_17-01-13_117.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCPKFa3sdz0eu7260RBp2hB-2zF659sa3lnusLXZqUHO-VlcAVnsx1y5xY_tI67qhyphenhyphenz9VjFujV9I2ZyoNlkdsVSllN45EFvgnut-tOnPvwA81tESWu7SAGqSNgCAd2PKltObisyDG1O59L/s320/2011-03-14_17-01-13_117.jpg" width="320" /></a></div>
This is the point where I have no idea where I ran but I got some amazing pic's. I believe I was on the ridge trail for a while, as well the eagle, rock city, a couple of places that were not blazed and the raven something for a short out and back. All of the trail was beautiful and I would say a great excuses to visit family or vise versa. This was that kind of trail run that brings out that internal music that you hear when all is good and you cant help but to grin from ear to ear. It is an experience you can only get out in the woods all alone with your internal mp3 player making songs you've never heard but that sound good. I passed a few people and over heard one of them say, "The air is so fresh and crisp up here", thats right and it cause all the gates in the park are locked and only the people who are willing to hike or run in are up here and from the looks of it, that is not many people. Thankfully for us, right? I had to write about this because it reminded me of a run in Little Rock that inspired me to start this blog in the first place. I think I forgot why I started it and this brought that back. So onward and forward with more running entries. Now its out the door for a light run. I have 9 days until the <a href="http://www.eco-xsports.com/terrapin.php">Terrapin 50k</a> a part of the <a href="http://www.eco-xsports.com/">Beast series</a> of trail running. I am hoping to beat last months 50k time of 6:20:14. Enjoy the pic's and Happy St. Patty's day. For more <a href="http://www.flickr.com/photos/58942596@N08/sets/72157626162249369/show/">pic's</a> follow the link<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLv4tLAO4I2lBas3KzW6MrhcRkbsUKKcREgciwf0mF5GGeulGBj7webFLRFAi8m38SAHc2B5Mv0rgqiowF6RrGDzkAQBhd7Fs6NFYfZEw5sEKwWe9oeHqd-NKMuJiB24zdFGo2WfJkfUJX/s1600/2011-03-14_17-15-59_313.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLv4tLAO4I2lBas3KzW6MrhcRkbsUKKcREgciwf0mF5GGeulGBj7webFLRFAi8m38SAHc2B5Mv0rgqiowF6RrGDzkAQBhd7Fs6NFYfZEw5sEKwWe9oeHqd-NKMuJiB24zdFGo2WfJkfUJX/s400/2011-03-14_17-15-59_313.jpg" width="400" /></a></div>
<br />Anonymoushttp://www.blogger.com/profile/17112362570719859203noreply@blogger.com1tag:blogger.com,1999:blog-8650226499700105497.post-62592480674329434092011-03-07T21:15:00.000-08:002011-03-07T21:28:23.314-08:00Sylamore 50K trail run: Race Report <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgmHrIXPOx9kkcQBdsbrxsewkQn6qyTiBZgarKCOwFxY5nQ2z3lrhgzBYXbYJuNyIoAaxQ0uFM7gGhD5d1jSnKThm0KE6aE4POTkk4bsG6tSAzEMHUbqFyg4gztN7oWQnzraLYTSi6we7E/s1600/untitled.bmp" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" q6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgmHrIXPOx9kkcQBdsbrxsewkQn6qyTiBZgarKCOwFxY5nQ2z3lrhgzBYXbYJuNyIoAaxQ0uFM7gGhD5d1jSnKThm0KE6aE4POTkk4bsG6tSAzEMHUbqFyg4gztN7oWQnzraLYTSi6we7E/s400/untitled.bmp" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This was the only pic of race day I have.</td></tr>
</tbody></table>
<span style="mso-tab-count: 1;"> </span> First off let me stress how much I love this race in northern Arkansas. This is such a beautiful area of the country and despite what people may think; there are some knarley climbs and fast descents. Not to forget the creek crossing which is my favorite part. Every year you pay attention to the rain fall, melted snow ect. you just never know how deep it's going to be. It builds mental toughness right off the bat. I would also like to shout out to New Balance for the MT101. This is my shoe of choice from now on. It has rid my stride of bouncy, sloppy trail running, as well the turned ankles and braces are nonexistent. So thank you New Balance, I can't wait for the Minimus to hit the shelves. <br />
<br />
<span style="mso-tab-count: 1;"> </span>Training for Sylamore went so well this year, I got in quiet a few long runs, and by suggestion of my ultra running doctor I took up daily yoga sessions. Top all that off with a twice a week crossfit work out, I was stronger and lighter than I have ever been. I paid close attention to my hydration and diet. opting for a lower than usual calorie count, I felt light and fresh every morning. For pre race dinner I roasted a chicken with thyme and olive oil, accompanied by a roasted sweet potatoes and a salad of grapefruit and point Reyes blue cheese. Two of my weekend race buddies Jake Edge and Adiel Looney joined me for dinner at the pinewood cabins and offered a nice red wine from Chile. My number 3 and consistent training partner Ben Mansur was long behind and I am not sure how he made it out of bed. I am however very proud of him for pulling out a 6:40 for his first 50k and I think first race period.<br />
<br />
<span style="mso-tab-count: 1;"> </span>On the morning of, I woke about 4:30am and prepared breakfast for Ben and I (egg whites, whole wheat toast with apple butter). after the pre race foot greasing ritual we headed out. We arrived at the anglers restaurant at about 6:30 and hung out and I was anticipating a morning movement. Unfortunate for me it never came and this will go on to haunt me all day. We all lined up at around 5 till 7 checking watches, chit chatting, bouncing nervously awaiting the horn, and then at 7 on the dot, we were off. I am sure we all were thinking the same things (do I have everything?, do I want to do this?, are my shoes tied the way I like, and is that a pain in my groin?). Taking off heading up to the trail head Ben and I were feeling really good trotting along at a slow comfortable pace. Our plan was to make that first 6.4 miles feel like 2 miles. We settled <span style="mso-spacerun: yes;"> </span>into a group that was run-walking and it was hard to control ourselves from jetting around and flying past the 15 people in the trail conga line. Once we reached Blanchard springs A.S. I asked Ben if he wouldn't mind filling my two water bottles while I give the morning movement one more try. With a little success and Ben waiting right outside door, we were off up the steep climb on the way to gunner pool. <br />
<br />
<span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span><span style="mso-tab-count: 1;"> </span>On the way to gunner pool we hike/ran up the hill and then we flew down the opposite side. Staying a course with my hydration and nutrition plan all of this felt flawless. Our Plan was a Power gel and Hammer nutrition electro tab per hour washed down with 2-8oz btls of water. At the aid stations I dined on oranges and Gatorade and a few handfuls of M&M's. It was fueling me just right. Gunner pool had wonderful views of the creek down below and great fast downhill sections. I did not stop to enjoy the view as much as last year because this year I was shooting for a time of 7:30:00 a 30 minute improvement from last year. as we push along, we began passing quite a few people. I also noticed that we were making the aid stations in about 1 hour. this felt really good but a little uncomfortable, seeing as how I felt like shit at this point last year and a race volunteer jokingly let me know that at the turnaround.<br />
<br />
once we hit Gunner Pool I was feeling so good. we were at the aid station for about 4 minutes then back on the trail. this was a killer for me last year it seemed like a long slow accent to a rolling section that involved a lot of walking. but not this year we ran 90% of this I was feeling very good minus the stomach discomfort.<br />
<br />
<span style="mso-tab-count: 1;"> </span>once we reached the turnaround I hit the bathroom once more, just in case the sun aligned with the moon but no avail. I filled my water and a handful of M&M's and headed back to the finish. I took long enough in the bathroom to have to catch the 10 people I had lead and caught 3 times before. I was feeling amazing so I took off and pulled off a 6:00 minute pace down into Blanchard springs (thanks to gravity, of course). I felt strong until after I left Blanchard springs where I started to cramp a little due to a miss calculation of my water needs, running out 3 miles before the finish. once I hit the road with 1 mile to go I rallied and pulled off a 7:30 pace all the way across the line for a 6:20:07 finish. 1 hour and 43 minutes better than last year.<br />
<br />
I would love to thank all the volunteers for a great race support and Steve Appleton and Greg Eason for putting on a great race yet again. and thanks to all the people who pushed me into this wonderful sport and all the friends who run alongside me and support what I am doing. I have chosen my nest race and I will be running the Terrapin Mountain 50k in Sedalia, VA<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<br />
<br /> </div>Anonymoushttp://www.blogger.com/profile/17112362570719859203noreply@blogger.com3tag:blogger.com,1999:blog-8650226499700105497.post-35716438852209263032011-02-18T09:41:00.000-08:002011-02-18T09:41:15.594-08:00Sauce Class: A break from the healthy regimentHello everyone, I have some recipes to share with you on this beautiful sixty degree day in Little Rock. Now these recipes do not have nutritional Facts, and one or two of them might not be in a runners plan. The reason for sharing is because the class last night was so much fun and the food was delicious. Today is my 29th birthday, I am now 1 year closer to my 100 miler goal cut off. I will be celebrating my birthday with a few close friends in Mountain View, Arkansas. Doing what? Off course running in a race. Tomorrow is the Sylamore 50k. i have been looking forward to this since I took my shoes off at the angler's restaurant (the start and finish) last year. I am going to try to tweet at the aid stations to give quick updates, so follow me on twitter @cookrunbeer. the only obstacle I can foresee is the reception.<br />
<br />
I also wanted to run something by everyone. I was having a conversation with my dad last week about blogging and he suggested I create an alter ego blog, I know that I have been very inconsistent with my post's but, I have big things going on right now, so I am working on this. The reason I ask this question, is because I am a foodie first. I love wine and food or food and beer. I want to share all of this with you. So if you interested in this other side of me, leave me a comment and I will find a way to do it.<br />
<br />
Well enjoy these dishes, especially the sliders with the slaw.<br />
<br />
<!--StartFragment-->
<br />
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; tab-stops: .5in 1.0in 1.5in 2.0in 2.5in 3.0in 3.5in 4.0in 4.5in 5.0in 5.5in 6.0in; text-autospace: none;">
<span style="color: #ff6600; font-family: "Times New Roman";">Potato crusted fish<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; tab-stops: .5in 1.0in 1.5in 2.0in 2.5in 3.0in 3.5in 4.0in 4.5in 5.0in 5.5in 6.0in; text-autospace: none;">
<span style="color: #ff6600; font-family: "Times New Roman";">Yields: 4 portions<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; tab-stops: .5in 1.0in 1.5in 2.0in 2.5in 3.0in 3.5in 4.0in 4.5in 5.0in 5.5in 6.0in; text-autospace: none;">
<span style="font-family: "Times New Roman";"><o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; tab-stops: .5in 1.0in 1.5in 2.0in 2.5in 3.0in 3.5in 4.0in 4.5in 5.0in 5.5in 6.0in; text-autospace: none;">
<span style="font-family: "Times New Roman";">2
cups potato buds<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; tab-stops: .5in 1.0in 1.5in 2.0in 2.5in 3.0in 3.5in 4.0in 4.5in 5.0in 5.5in 6.0in; text-autospace: none;">
<span style="font-family: "Times New Roman";">1-cup
flour<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; tab-stops: .5in 1.0in 1.5in 2.0in 2.5in 3.0in 3.5in 4.0in 4.5in 5.0in 5.5in 6.0in; text-autospace: none;">
<span style="font-family: "Times New Roman";">5
eggs<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; tab-stops: .5in 1.0in 1.5in 2.0in 2.5in 3.0in 3.5in 4.0in 4.5in 5.0in 5.5in 6.0in; text-autospace: none;">
<span style="font-family: "Times New Roman";">4
pieces of fish<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; tab-stops: .5in 1.0in 1.5in 2.0in 2.5in 3.0in 3.5in 4.0in 4.5in 5.0in 5.5in 6.0in; text-autospace: none;">
<span style="font-family: "Times New Roman";">Salt
and pepper<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; tab-stops: .5in 1.0in 1.5in 2.0in 2.5in 3.0in 3.5in 4.0in 4.5in 5.0in 5.5in 6.0in; text-autospace: none;">
<span style="font-family: "Times New Roman";"><o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; tab-stops: .5in 1.0in 1.5in 2.0in 2.5in 3.0in 3.5in 4.0in 4.5in 5.0in 5.5in 6.0in; text-autospace: none;">
<span style="font-family: "Times New Roman";">Directions:<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; tab-stops: .5in 1.0in 1.5in 2.0in 2.5in 3.0in 3.5in 4.0in 4.5in 5.0in 5.5in 6.0in; text-autospace: none;">
<span style="font-family: "Times New Roman";">-Put
buds, eggs, and flour in separate containers <o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; tab-stops: .5in 1.0in 1.5in 2.0in 2.5in 3.0in 3.5in 4.0in 4.5in 5.0in 5.5in 6.0in; text-autospace: none;">
<span style="font-family: "Times New Roman";">-Wisk
eggs thoroughly<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; tab-stops: .5in 1.0in 1.5in 2.0in 2.5in 3.0in 3.5in 4.0in 4.5in 5.0in 5.5in 6.0in; text-autospace: none;">
<span style="font-family: "Times New Roman";">-Season
fish on both sides<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; tab-stops: .5in 1.0in 1.5in 2.0in 2.5in 3.0in 3.5in 4.0in 4.5in 5.0in 5.5in 6.0in; text-autospace: none;">
<span style="font-family: "Times New Roman";">-Dip
one side into flour then eggs this is to make glue then dip into potato<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; tab-stops: .5in 1.0in 1.5in 2.0in 2.5in 3.0in 3.5in 4.0in 4.5in 5.0in 5.5in 6.0in; text-autospace: none;">
<span style="font-family: "Times New Roman";">-Pan
fry on med heat until golden brown finish in the oven.<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; tab-stops: .5in 1.0in 1.5in 2.0in 2.5in 3.0in 3.5in 4.0in 4.5in 5.0in 5.5in 6.0in; text-autospace: none;">
<span style="font-family: "Times New Roman";"><o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; tab-stops: .5in 1.0in 1.5in 2.0in 2.5in 3.0in 3.5in 4.0in 4.5in 5.0in 5.5in 6.0in; text-autospace: none;">
<span style="color: #ff6600; font-family: Helvetica; mso-bidi-font-family: Helvetica;"><br /></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; tab-stops: .5in 1.0in 1.5in 2.0in 2.5in 3.0in 3.5in 4.0in 4.5in 5.0in 5.5in 6.0in; text-autospace: none;">
<span style="color: #ff6600; font-family: Helvetica; mso-bidi-font-family: Helvetica;">Boulanger sauce<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; tab-stops: .5in 1.0in 1.5in 2.0in 2.5in 3.0in 3.5in 4.0in 4.5in 5.0in 5.5in 6.0in; text-autospace: none;">
<span style="color: #ff6600; font-family: Helvetica; mso-bidi-font-family: Helvetica;">Yields: 1-cup sauce<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; tab-stops: .5in 1.0in 1.5in 2.0in 2.5in 3.0in 3.5in 4.0in 4.5in 5.0in 5.5in 6.0in; text-autospace: none;">
<br /></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; tab-stops: .5in 1.0in 1.5in 2.0in 2.5in 3.0in 3.5in 4.0in 4.5in 5.0in 5.5in 6.0in; text-autospace: none;">
<span style="font-family: Helvetica; mso-bidi-font-family: Helvetica;">4 strips of bacon<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; tab-stops: .5in 1.0in 1.5in 2.0in 2.5in 3.0in 3.5in 4.0in 4.5in 5.0in 5.5in 6.0in; text-autospace: none;">
<span style="font-family: Helvetica; mso-bidi-font-family: Helvetica;">1 baking potato (cut into 4 pieces)<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; tab-stops: .5in 1.0in 1.5in 2.0in 2.5in 3.0in 3.5in 4.0in 4.5in 5.0in 5.5in 6.0in; text-autospace: none;">
<span style="font-family: Helvetica; mso-bidi-font-family: Helvetica;">1/2 yellow onion (in cut form)<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; tab-stops: .5in 1.0in 1.5in 2.0in 2.5in 3.0in 3.5in 4.0in 4.5in 5.0in 5.5in 6.0in; text-autospace: none;">
<span style="font-family: Helvetica; mso-bidi-font-family: Helvetica;">3 cloves minced garlic<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; tab-stops: .5in 1.0in 1.5in 2.0in 2.5in 3.0in 3.5in 4.0in 4.5in 5.0in 5.5in 6.0in; text-autospace: none;">
<span style="font-family: Helvetica; mso-bidi-font-family: Helvetica;">3 cups chicken broth<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; tab-stops: .5in 1.0in 1.5in 2.0in 2.5in 3.0in 3.5in 4.0in 4.5in 5.0in 5.5in 6.0in; text-autospace: none;">
<span style="font-family: Helvetica; mso-bidi-font-family: Helvetica;">Salt and pepper to taste<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; tab-stops: .5in 1.0in 1.5in 2.0in 2.5in 3.0in 3.5in 4.0in 4.5in 5.0in 5.5in 6.0in; text-autospace: none;">
<br /></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; tab-stops: .5in 1.0in 1.5in 2.0in 2.5in 3.0in 3.5in 4.0in 4.5in 5.0in 5.5in 6.0in; text-autospace: none;">
<span style="font-family: Helvetica; mso-bidi-font-family: Helvetica;">Directions:<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; tab-stops: .5in 1.0in 1.5in 2.0in 2.5in 3.0in 3.5in 4.0in 4.5in 5.0in 5.5in 6.0in; text-autospace: none;">
<span style="font-family: Helvetica; mso-bidi-font-family: Helvetica;">Heat oil in braising pan or high-sided sauté
pan in separate areas of a braising pot place bacon, onion, and potato and
caramelize all sides <o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; tab-stops: .5in 1.0in 1.5in 2.0in 2.5in 3.0in 3.5in 4.0in 4.5in 5.0in 5.5in 6.0in; text-autospace: none;">
<span style="font-family: Helvetica; mso-bidi-font-family: Helvetica;">Once all ingredients are golden brown add
garlic and broth and reduce by 2/3<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; tab-stops: .5in 1.0in 1.5in 2.0in 2.5in 3.0in 3.5in 4.0in 4.5in 5.0in 5.5in 6.0in; text-autospace: none;">
<span style="font-family: Helvetica; mso-bidi-font-family: Helvetica;">Strain into smaller pot. To finish season and
whisk in 2 tbsp soft butter.<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; tab-stops: .5in 1.0in 1.5in 2.0in 2.5in 3.0in 3.5in 4.0in 4.5in 5.0in 5.5in 6.0in; text-autospace: none;">
<br /></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; tab-stops: .5in 1.0in 1.5in 2.0in 2.5in 3.0in 3.5in 4.0in 4.5in 5.0in 5.5in 6.0in; text-autospace: none;">
<span style="font-family: Helvetica; mso-bidi-font-family: Helvetica;">To freeze this sauce for a later date, take it
to the strained point and pour into a ice cube tray and once frozen pop out
into a zip lock bag. To reheat add 3 cubes in a saucepot and reduce slightly,
finish with butter to add body to the sauce. A dab of black truffle butter is a
wonderful addition especially with game like squab or quail<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; tab-stops: .5in 1.0in 1.5in 2.0in 2.5in 3.0in 3.5in 4.0in 4.5in 5.0in 5.5in 6.0in; text-autospace: none;">
<br /></div>
<div class="MsoNormal">
<o:p> </o:p><span class="Apple-style-span" style="color: #ff6600;">Burre Blanc</span></div>
<div class="MsoNormal">
<span style="color: #ff6600;">Yields: 1-cup sauce<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Ingredients:</div>
<div class="MsoNormal">
½ cup white wine</div>
<div class="MsoNormal">
½ tsp minced garlic</div>
<div class="MsoNormal">
½ tsp minced shallot</div>
<div class="MsoNormal">
1 tsp olive oil</div>
<div class="MsoNormal">
2 pepper corns</div>
<div class="MsoNormal">
2 tbsp cream (optional)</div>
<div class="MsoNormal">
1 ½ to 2 sticks butter (cold)</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Directions:</div>
<div class="MsoNormal">
In a medium sized pot sweat the shallot and garlic until
soft, add the wine and peppercorn, reduce by ¾. Add the cream and heat to a
simmer; slowly add the butter chunks one at a time. It is important to not let
this come to a boil once the butter has gone in. and this is a sauce that is
served warm not hot. Once about half the butter is added and the emulsification
has started you can add the butter a little faster. You can finish this sauce
with anything. Today we will finish it with mint; capers, tomato, parsley, and
lemon zest then toss it with penne. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; tab-stops: .5in 1.0in 1.5in 2.0in 2.5in 3.0in 3.5in 4.0in 4.5in 5.0in 5.5in 6.0in; text-autospace: none;">
<span style="color: #ff6600; font-family: Helvetica; mso-bidi-font-family: Helvetica;">Salsa Verde<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; tab-stops: .5in 1.0in 1.5in 2.0in 2.5in 3.0in 3.5in 4.0in 4.5in 5.0in 5.5in 6.0in; text-autospace: none;">
<span style="color: #ff6600; font-family: Helvetica; mso-bidi-font-family: Helvetica;">Yields: 2 cups sauce<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; tab-stops: .5in 1.0in 1.5in 2.0in 2.5in 3.0in 3.5in 4.0in 4.5in 5.0in 5.5in 6.0in; text-autospace: none;">
<br /></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; tab-stops: .5in 1.0in 1.5in 2.0in 2.5in 3.0in 3.5in 4.0in 4.5in 5.0in 5.5in 6.0in; text-autospace: none;">
<span style="color: #010000; font-family: Helvetica; mso-bidi-font-family: Helvetica;">2 packs of chives, mint,<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; tab-stops: .5in 1.0in 1.5in 2.0in 2.5in 3.0in 3.5in 4.0in 4.5in 5.0in 5.5in 6.0in; text-autospace: none;">
<span style="color: #010000; font-family: Helvetica; mso-bidi-font-family: Helvetica;">1 bunch parsley<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; tab-stops: .5in 1.0in 1.5in 2.0in 2.5in 3.0in 3.5in 4.0in 4.5in 5.0in 5.5in 6.0in; text-autospace: none;">
<span style="color: #010000; font-family: Helvetica; mso-bidi-font-family: Helvetica;">1 bunch cilantro<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; tab-stops: .5in 1.0in 1.5in 2.0in 2.5in 3.0in 3.5in 4.0in 4.5in 5.0in 5.5in 6.0in; text-autospace: none;">
<span style="color: #010000; font-family: Helvetica; mso-bidi-font-family: Helvetica;">1 tbsp black pepper<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; tab-stops: .5in 1.0in 1.5in 2.0in 2.5in 3.0in 3.5in 4.0in 4.5in 5.0in 5.5in 6.0in; text-autospace: none;">
<span style="color: #010000; font-family: Helvetica; mso-bidi-font-family: Helvetica;">2 tbsp Dijon or brown mustard<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; tab-stops: .5in 1.0in 1.5in 2.0in 2.5in 3.0in 3.5in 4.0in 4.5in 5.0in 5.5in 6.0in; text-autospace: none;">
<span style="color: #010000; font-family: Helvetica; mso-bidi-font-family: Helvetica;">3 white anchovy filets (optional)<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; tab-stops: .5in 1.0in 1.5in 2.0in 2.5in 3.0in 3.5in 4.0in 4.5in 5.0in 5.5in 6.0in; text-autospace: none;">
<span style="color: #010000; font-family: Helvetica; mso-bidi-font-family: Helvetica;">1 tbsp minced garlic<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; tab-stops: .5in 1.0in 1.5in 2.0in 2.5in 3.0in 3.5in 4.0in 4.5in 5.0in 5.5in 6.0in; text-autospace: none;">
<span style="color: #010000; font-family: Helvetica; mso-bidi-font-family: Helvetica;">1/2-cup olive oil<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; tab-stops: .5in 1.0in 1.5in 2.0in 2.5in 3.0in 3.5in 4.0in 4.5in 5.0in 5.5in 6.0in; text-autospace: none;">
<span style="color: #010000; font-family: Helvetica; mso-bidi-font-family: Helvetica;">1 large handful of ice<br style="mso-special-character: line-break;" />
<br style="mso-special-character: line-break;" />
<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; tab-stops: .5in 1.0in 1.5in 2.0in 2.5in 3.0in 3.5in 4.0in 4.5in 5.0in 5.5in 6.0in; text-autospace: none;">
<span style="color: #010000; font-family: Helvetica; mso-bidi-font-family: Helvetica;">Directions:<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; tab-stops: .5in 1.0in 1.5in 2.0in 2.5in 3.0in 3.5in 4.0in 4.5in 5.0in 5.5in 6.0in; text-autospace: none;">
<span style="color: #010000; font-family: Helvetica; mso-bidi-font-family: Helvetica;">Place everything but oil in
blender and blend to liquefy while adding the oil.<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; tab-stops: .5in 1.0in 1.5in 2.0in 2.5in 3.0in 3.5in 4.0in 4.5in 5.0in 5.5in 6.0in; text-autospace: none;">
<span style="color: #010000; font-family: Helvetica; mso-bidi-font-family: Helvetica;">Once all the oil is in season
with salt (you may need to add water a little at a time to get it going)<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; tab-stops: .5in 1.0in 1.5in 2.0in 2.5in 3.0in 3.5in 4.0in 4.5in 5.0in 5.5in 6.0in; text-autospace: none;">
<br /></div>
<div class="MsoNormal">
Use the herbs in this recipe as a guideline do not
substitute just leave less desired herbs out and add more of the others.</div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; tab-stops: .5in 1.0in 1.5in 2.0in 2.5in 3.0in 3.5in 4.0in 4.5in 5.0in 5.5in 6.0in; text-autospace: none;">
<br /></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; tab-stops: .5in 1.0in 1.5in 2.0in 2.5in 3.0in 3.5in 4.0in 4.5in 5.0in 5.5in 6.0in; text-autospace: none;">
<br /></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; tab-stops: .5in 1.0in 1.5in 2.0in 2.5in 3.0in 3.5in 4.0in 4.5in 5.0in 5.5in 6.0in; text-autospace: none;">
<span style="color: #ff6600; font-family: Helvetica; mso-bidi-font-family: Helvetica;">Roasted Pork Tenderloin<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; tab-stops: .5in 1.0in 1.5in 2.0in 2.5in 3.0in 3.5in 4.0in 4.5in 5.0in 5.5in 6.0in; text-autospace: none;">
<span style="color: #ff6600; font-family: "Times New Roman";">Yields: 4 to 6 servings<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; tab-stops: .5in 1.0in 1.5in 2.0in 2.5in 3.0in 3.5in 4.0in 4.5in 5.0in 5.5in 6.0in; text-autospace: none;">
<br /></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; tab-stops: .5in 1.0in 1.5in 2.0in 2.5in 3.0in 3.5in 4.0in 4.5in 5.0in 5.5in 6.0in; text-autospace: none;">
<span style="font-family: "Times New Roman";">Ingredients:<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; tab-stops: .5in 1.0in 1.5in 2.0in 2.5in 3.0in 3.5in 4.0in 4.5in 5.0in 5.5in 6.0in; text-autospace: none;">
<span style="font-family: "Times New Roman";">Pork
tenderloin<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; tab-stops: .5in 1.0in 1.5in 2.0in 2.5in 3.0in 3.5in 4.0in 4.5in 5.0in 5.5in 6.0in; text-autospace: none;">
<span style="font-family: "Times New Roman";">5
sprigs of thyme<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; tab-stops: .5in 1.0in 1.5in 2.0in 2.5in 3.0in 3.5in 4.0in 4.5in 5.0in 5.5in 6.0in; text-autospace: none;">
<span style="font-family: "Times New Roman";">2
tbsp oil<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; tab-stops: .5in 1.0in 1.5in 2.0in 2.5in 3.0in 3.5in 4.0in 4.5in 5.0in 5.5in 6.0in; text-autospace: none;">
<span style="font-family: "Times New Roman";">1
tbsp butter<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; tab-stops: .5in 1.0in 1.5in 2.0in 2.5in 3.0in 3.5in 4.0in 4.5in 5.0in 5.5in 6.0in; text-autospace: none;">
<span style="font-family: "Times New Roman";">1
shallot<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; tab-stops: .5in 1.0in 1.5in 2.0in 2.5in 3.0in 3.5in 4.0in 4.5in 5.0in 5.5in 6.0in; text-autospace: none;">
<span style="font-family: "Times New Roman";">1
clove, garlic<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; tab-stops: .5in 1.0in 1.5in 2.0in 2.5in 3.0in 3.5in 4.0in 4.5in 5.0in 5.5in 6.0in; text-autospace: none;">
<span style="font-family: "Times New Roman";">1
tbsp capers<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; tab-stops: .5in 1.0in 1.5in 2.0in 2.5in 3.0in 3.5in 4.0in 4.5in 5.0in 5.5in 6.0in; text-autospace: none;">
<span style="font-family: "Times New Roman";">Salt
and pepper<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; tab-stops: .5in 1.0in 1.5in 2.0in 2.5in 3.0in 3.5in 4.0in 4.5in 5.0in 5.5in 6.0in; text-autospace: none;">
<br /></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; tab-stops: .5in 1.0in 1.5in 2.0in 2.5in 3.0in 3.5in 4.0in 4.5in 5.0in 5.5in 6.0in; text-autospace: none;">
<span style="font-family: "Times New Roman";">Directions:<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; tab-stops: .5in 1.0in 1.5in 2.0in 2.5in 3.0in 3.5in 4.0in 4.5in 5.0in 5.5in 6.0in; text-autospace: none;">
<span style="font-family: "Times New Roman";">Preheat
your oven to 375°<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; tab-stops: .5in 1.0in 1.5in 2.0in 2.5in 3.0in 3.5in 4.0in 4.5in 5.0in 5.5in 6.0in; text-autospace: none;">
<span style="font-family: "Times New Roman";">Remove
the pork from the package and dry thoroughly. Remove the silver skin and most
of the fat. Set aside on a plate and wash your cutting board. Mince the shallot
and garlic, and then chop the capers. Heat a heavy sauté pans to med-high. Add
the oil and allow to heat. Once pan it hot (when the oil shimmers and runs
across the pan very fast). Season your pork with salt and pepper and add it to
the pan. Sear it on all sides until it is browned. Add the butter, shallot,
caper, thyme, and garlic. Now baste the pork off the heat for 1 min and place it
in the oven. Allow to cook through, about 2 to 5 min. a thermometer should read
148° to 155°, depending on the desired doneness. Let it rest for 5 minutes then
slice and serve with Salsa Verde.<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; tab-stops: .5in 1.0in 1.5in 2.0in 2.5in 3.0in 3.5in 4.0in 4.5in 5.0in 5.5in 6.0in; text-autospace: none;">
<br /></div>
<div class="MsoNormal">
<span style="color: #ff6600;">Mayo<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: #ff6600;">Yield 4 cups<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Ingredients:</div>
<div class="MsoNormal">
4 egg yolks</div>
<div class="MsoNormal">
Juice of half a lemon</div>
<div class="MsoNormal">
3 to 4 cups oil</div>
<div class="MsoNormal">
Salt and pepper to taste</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Directions:</div>
<div class="MsoNormal">
-Place yolks in a food processor with lemon juice blend
until smooth</div>
<div class="MsoNormal">
-While processor is running slowly drizzle oil in to top
hole (putting at east 3 cups in)</div>
<div class="MsoNormal">
-If your mayo is too t hick you can add a little water to
thin it out</div>
<div class="MsoNormal">
*I like to make it thicker and thin it out so that is has
more structure.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="color: #ff6600;">Lemon mayo<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: #ff6600;">Yield 1 ¼ cup<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Ingredients:</div>
<div class="MsoNormal">
1 cup prepared mayo</div>
<div class="MsoNormal">
Juice and zest of one lemon</div>
<div class="MsoNormal">
2 tbsp corn syrup</div>
<div class="MsoNormal">
1 tbsp turmeric</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Directions:</div>
<div class="MsoNormal">
Wisk everything together and let set for 1 hour in
refrigeration</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="color: #ff6600;">Lime ginger mayo<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: #ff6600;">Yield 1 ½ cup<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Ingredients:</div>
<div class="MsoNormal">
1 cup prepared mayo</div>
<div class="MsoNormal">
1 clove garlic (minced)</div>
<div class="MsoNormal">
1 tbsp fresh ginger (minced)</div>
<div class="MsoNormal">
2 limes juiced</div>
<div class="MsoNormal">
Small bunch of chives (minced)</div>
<div class="MsoNormal">
2 tbsp carrots (minced)</div>
<div class="MsoNormal">
2 tbsp sugar</div>
<div class="MsoNormal">
2 tbsp water</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Directions:</div>
<div class="MsoNormal">
-In a sauté pan sweat garlic and ginger in oil until
aromatic and soft</div>
<div class="MsoNormal">
-Add limejuice, sugar, water, and carrots, cook until
carrots are soft set aside to cool.</div>
<div class="MsoNormal">
-Once cool stir lime ginger mix and chives into mayo and
adjust seasoning</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="color: #ff6600;">Asian sliders<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: #ff6600;">Yields: 4-2 slider servings<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Ingredients:</div>
<div class="MsoNormal">
½ pound ground pork</div>
<div class="MsoNormal">
¾ pound ground sirloin</div>
<div class="MsoNormal">
1 tbsp toasted sesame seeds</div>
<div class="MsoNormal">
1 tsp sesame oil</div>
<div class="MsoNormal">
1 tsp Sriracha (chili paste)</div>
<div class="MsoNormal">
1 tbsp soy sauce</div>
<div class="MsoNormal">
1 egg</div>
<div class="MsoNormal">
½ tsp cinnamon</div>
<div class="MsoNormal">
2 tsp rice vinegar</div>
<div class="MsoNormal">
Pepper</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Directions:</div>
<div class="MsoNormal">
Combine all ingredients in a bowl and mix thoroughly. Place
in the refrigerator for 1 hour. Divide up into 8 patties and roll into balls.
Smash into patties. And cook in a non-stick pan until cooked about 2 to 3
minutes on each side.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Slider assembly:</div>
<div class="MsoNormal">
You will need 8 Hawaiian rolls, 8 slices of smoked
provolone, 4 tbsps of lime ginger mayo, and 8 tbsp slaw (see recipe)</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Warm the rolls in your oven simultaneously melt the cheese
on each burger.<span style="mso-spacerun: yes;"> </span>Spread a little
lime ginger on each side, place burger on bottom bun and then top with 1 tbsp
slaw</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="color: #ff6600;">Slaw<o:p></o:p></span></div>
<div class="MsoNormal">
Yields: 4 cups slaw</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Ingredients:</div>
<div class="MsoNormal">
3 ½ cups Napa cabbage</div>
<div class="MsoNormal">
½ cup sliced onions</div>
<div class="MsoNormal">
2 tbsp chopped mint</div>
<div class="MsoNormal">
2 tbsp rice vinegar</div>
<div class="MsoNormal">
1 tbsp honey</div>
<div class="MsoNormal">
1 tbsp olive oil</div>
<div class="MsoNormal">
Salt and pepper</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Directions:</div>
<div class="MsoNormal">
Slice cabbage head in 4 long ways, and then thinly slice it
cross ways. In a bowl whisk together vinegar, honey, oil, and mint. Add cabbage
and onion to bowl and season with salt and pepper. Mix together and adjust
seasoning accordingly. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; tab-stops: .5in 1.0in 1.5in 2.0in 2.5in 3.0in 3.5in 4.0in 4.5in 5.0in 5.5in 6.0in; text-autospace: none;">
<br /></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; tab-stops: .5in 1.0in 1.5in 2.0in 2.5in 3.0in 3.5in 4.0in 4.5in 5.0in 5.5in 6.0in; text-autospace: none;">
<br /></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; tab-stops: .5in 1.0in 1.5in 2.0in 2.5in 3.0in 3.5in 4.0in 4.5in 5.0in 5.5in 6.0in; text-autospace: none;">
<br /></div>
<div class="MsoNormal">
<br /></div>
<!--EndFragment-->
<br />
<br />Anonymoushttp://www.blogger.com/profile/17112362570719859203noreply@blogger.com3tag:blogger.com,1999:blog-8650226499700105497.post-73797829810017674482011-02-03T07:22:00.000-08:002011-02-03T07:22:41.305-08:00WEEKLY FUEL: KNIFE SKILLS CLASS RECIPES Ok everyone I attempted to shoot some videos, not successful. With that said I am only giving you the recipes for right now. I am going to keep at it, and try to figure out this final cut software. I apologize for the infrequent posts. I am up to my face in life. This race on the 19th is all I can think about. Unfortunately I also have to work, pack, move, and have a full schedule of classes booked. Don't get me wrong, these are all good problems to have, it's just not leaving much time for anything else. All of the following recipes are under 150 calories and include small amounts of healthy fat. They are from a knife skills class I recently taught.<br />
<br />
I am planning on posting a training summation before the race and then a race report. I am off for a run in this lovely 20 degree weather, luckily I have my under armor ninja mask to somewhat protect my lungs. I guess mother nature had a case of ADD when I said, "The weather needs to cool down, I would rather run in 28 degrees than 70". 28 not 20 and it appears that snow has started to fall, at least there's that. I will talk to you guys soon.<br />
<br />
<br />
For now here are the recipes: <br />
<br />
<br />
<span class="Apple-style-span" style="background-color: lime;">Dressing for cucumber salad</span><br />
Yields 1/2 cup <br />
<br />
Ingredients:<br />
4 tbsp red wine vinegar<br />
3 tsp dijon mustard<br />
1 tbsp honey<br />
2 tbsp EVO<br />
<br />
directions:<br />
put everything into a bottle and shake vigorously until a temporary emulsion is formed<br />
<br />
<br />
<span class="Apple-style-span" style="background-color: lime;">Cucumber salad</span><br />
Yields 4- 1/2 cup servings<br />
<br />
Ingredients:<br />
1 english cucumber<br />
2 green onions<br />
1/4 red onion<br />
2 to 3 tbsp dressing<br />
<br />
Directions:<br />
After removing the plastic from the cucumber, slice it into half long ways, then slice in half once more creating 4 long pieces. Remove the little nub from each end and angle your knife in a little and slice each piece on a bias. Remove the end from the green onion and slice the same way as the cucumber. Finally, slice the red onion very thin and toss everything together. Season with salt and pepper and mix in the dressing.<br />
<div id="FoodLabel" style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 13px; height: auto; left: 50%; margin-left: -153px; padding-bottom: 20px; padding-left: 20px; padding-right: 20px; padding-top: 20px; position: absolute; top: 2055px; visibility: visible; width: 250px; z-index: 3;">
<div id="results">
<table align="center" bgcolor="#000000" border="0" cellpadding="15" cellspacing="2"><tbody>
<tr><td bgcolor="#FFFFFF"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 0px; -webkit-border-vertical-spacing: 0px;"><br /></span></td></tr>
</tbody></table>
</div>
</div>
<div id="FoodLabel" style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 13px; height: auto; left: 50%; margin-left: -153px; padding-bottom: 20px; padding-left: 20px; padding-right: 20px; padding-top: 20px; position: absolute; top: 2055px; visibility: visible; width: 250px; z-index: 3;">
<div id="results">
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; font-size: small;"><br /></span></div>
</div>
<div id="ConvCalc" style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 13px; height: auto; left: 50%; margin-left: -206px; padding-bottom: 20px; padding-left: 20px; padding-right: 20px; padding-top: 20px; position: absolute; top: 200px; visibility: hidden; width: 372px; z-index: 3;">
</div>
<br />
<br />
<br />
<br />Anonymoushttp://www.blogger.com/profile/17112362570719859203noreply@blogger.com2tag:blogger.com,1999:blog-8650226499700105497.post-73385251892149593722011-01-25T09:43:00.000-08:002011-01-26T09:48:07.428-08:00WEEKLY FUEL: TOFU STIR FRY<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNvsvw6w4v_WNFqjjGiU-6Rn1g72atamB0wz3DzA3vB3z__obCsZ4eRDkt34L0juEzq8YyrXf_NcYyb0gw4e-eogvL-DOAPHXITboHxAlfluEkE-HbJCknF_BNAA2kh2MQQgaLG8yh3ny7/s1600/mail-2.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNvsvw6w4v_WNFqjjGiU-6Rn1g72atamB0wz3DzA3vB3z__obCsZ4eRDkt34L0juEzq8YyrXf_NcYyb0gw4e-eogvL-DOAPHXITboHxAlfluEkE-HbJCknF_BNAA2kh2MQQgaLG8yh3ny7/s400/mail-2.jpeg" width="400" /></a></div>
<br />
<br />
<br />
I have a treat this week in the form of two weekly fuel post's. I did not have time to post yesterday due to a class. Which brings us to the reason for two posts this week. Last night I taught a knife skills class to a talented bunch of home chefs(the most hard core breed in my opinion, since they do it for free, day in and day out). So the post for today is going to be a tofu stir fry. Tomorrow I will be presenting you with 5 recipes and pictures of techniques. I would love to say there will be videos but I cant promise that. The amount of involvement in tomorrows post is exactly why it's going up tomorrow. Now, today's Tofu stir fry is kinda cool because my mom cooked up a batch and provided me with pictures. I gave her the recipe yesterday. Mom and dad transformed into a prepping machine and knocked out a double batch. It looked delicious and from what I here it was. This is a dish that I would make for my wife and I all the time, I once made it on one of my trips home and now it is a favorite. It has quite a bit of knife work, so if you want to double this recipe and freeze the left overs in single serving bags, it works well. I hope you enjoy this family favorite Remember tomorrow there will be 5 recipes and some knife work demonstration in the form of pictures. Maybe video if I can figure it out.<br />
<br />
Tofu stir fry<br />
Yields 8-1/2 cup servings<br />
<br />
Ingredients:<br />
1.5 tbsp coconut oil or olive oil<br />
1 clove garlic<br />
1tbsp fresh ginger<br />
4 heads baby book choy<br />
1 cup broccoli florets<br />
2 large carrots<br />
1 small can bamboo shoots(drained)<br />
1 small can water chestnuts(drained)<br />
1 package extra firm tofu(1 inch cubes)<br />
1/2 cup orange juice<br />
1.5 tbsp soy sauce<br />
1 tbsp mirin(japanese rice wine)<br />
1 tbsp rice vinegar<br />
1 tsp sesame oil<br />
<br />
Directions:<br />
grate the ginger and garlic on a micro plane/rasp grater. set aside<br />
For the knife work: cut the carrots into julienne, halve the water chestnuts, slice the bok choy in half and remove the core then cut into 1 inch pieces, cut broccoli into small florets. Once vegetables are cut, set aside.<br />
<br />
Cube the tofu into 1 inch pieces. As an option you could toss the tofu in cornstarch and fry in a medium sized pot, fill the pot 1/2 way with coconut oil or vegetable oil, heat the oil to 325 degrees and place 5 or six pieces of coated tofu in at a time. Fry until it turns a light golden brown, remove to a paper towel to let drain, repeat until it is all cooked. You can also just put the tofu in the saucy vegetables to heat through to save on fat.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibGcCqSGSvN-DzfEHpm17xM2kN6J__md7PPjKJAGO3Q4kssfzEm1dKirgr3KaJEoo_X1Y5wslGeRZFoybsxl_NlR0Mxmo1ip5q17Zr86LYuCVOcOwLSXRy2TensfzhIA_t0BlTRvMZm36f/s1600/mail.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibGcCqSGSvN-DzfEHpm17xM2kN6J__md7PPjKJAGO3Q4kssfzEm1dKirgr3KaJEoo_X1Y5wslGeRZFoybsxl_NlR0Mxmo1ip5q17Zr86LYuCVOcOwLSXRy2TensfzhIA_t0BlTRvMZm36f/s400/mail.jpeg" width="400" /></a></div>
<br />
<br />
For the stir fry: heat the 1.5 tbsp of oil in a large saute pan or stove top wok. Once it reaches a med-high heat add the garlic and ginger, cook for about 1 min until aromatic. Now add your broccoli and carrots and cook 2 to 3 min until the color starts to turn vibrant. Add the bok choy and cook 2 more minutes. Now add the water chestnuts and bamboo shoots and cook for 2 more minutes. In a bowl mix all the liquids together, reserve 2 tbsp of it and pour the rest into the vegetables, cover and let cook until the vegetables are al dente. Be sure to not have your heat to high so you don't lose any liquid through reduction or evaporation. Mix 2 tbsp corn starch into the reserved liquid, once the vegetables are cooked, bring the liquid to a boil and stir in the cornstarch mixture.<br />
Cook until it is thick and glazes the vegetables. Now add the tofu, cook until tofu is hot, and it's coated with sauce. You can eat this with rice or on it's own. To keep healthy enjoy this with some steamed brown rice or your favorite whole grain.<br />
<table align="center" bgcolor="#000000" border="0" cellpadding="15" cellspacing="2" style="font-family: Arial, Helvetica, sans-serif; font-size: 13px;"><tbody>
<tr><td bgcolor="#FFFFFF"><table border="0" cellpadding="2" cellspacing="0" style="width: 145px;"><tbody>
<tr><td colspan="2"><div style="font-size: 15pt; font-weight: bold;">
Nutrition Facts</div>
<div style="color: #666666; font-size: 8pt;">
CRB<br />tofu stir fry</div>
</td></tr>
<tr><td colspan="2"><div style="font-size: 8.5pt; font-weight: bold;">
Serving Size: 1 serving</div>
</td></tr>
<tr><td colspan="2"><table bgcolor="#000000" border="0" cellpadding="0" cellspacing="0"><tbody>
<tr><td><img height="9" src="https://www.myfooddiary.com/images/spacer.gif" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px;" width="1" /></td></tr>
</tbody></table>
</td></tr>
<tr><td colspan="2" style="font-size: 8.5pt; font-weight: bold;">Amount Per Serving</td></tr>
<tr><td style="font-size: 8.5pt; font-weight: bold;">Calories</td><td align="right" style="font-size: 8.5pt;">134</td></tr>
<tr><td colspan="2"><table bgcolor="#000000" border="0" cellpadding="0" cellspacing="0"><tbody>
<tr><td><img alt="" height="4" src="https://www.myfooddiary.com/images/spacer.gif" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px;" width="1" /></td></tr>
</tbody></table>
</td></tr>
<tr><td style="font-size: 8.5pt; font-weight: bold;">Total Fat</td><td align="right" style="font-size: 8.5pt;">7.4g</td></tr>
<tr><td style="font-size: 8.5pt;"> Saturated Fat</td><td align="right" style="font-size: 8.5pt;">3.5g</td></tr>
<tr><td style="font-size: 8.5pt;"> Trans Fat</td><td align="right" style="font-size: 8.5pt;">0g</td></tr>
<tr><td style="font-size: 8.5pt; font-weight: bold;">Cholesterol</td><td align="right" style="font-size: 8.5pt;">0mg</td></tr>
<tr><td style="font-size: 8.5pt; font-weight: bold;">Sodium</td><td align="right" style="font-size: 8.5pt;">434mg</td></tr>
<tr><td style="font-size: 8.5pt; font-weight: bold;">Carbohydrate</td><td align="right" style="font-size: 8.5pt;">10.9g</td></tr>
<tr><td style="font-size: 8.5pt;"> Dietary Fiber</td><td align="right" style="font-size: 8.5pt;">2.5g</td></tr>
<tr><td style="font-size: 8.5pt;"> Sugars</td><td align="right" style="font-size: 8.5pt;">5.2g</td></tr>
<tr><td style="font-size: 8.5pt; font-weight: bold;">Protein</td><td align="right" style="font-size: 8.5pt;">6.9g</td></tr>
<tr><td colspan="2"><table bgcolor="#000000" border="0" cellpadding="0" cellspacing="0"><tbody>
<tr><td><img alt="" height="4" src="https://www.myfooddiary.com/images/spacer.gif" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px;" width="1" /></td></tr>
</tbody></table>
</td></tr>
<tr><td colspan="2"><table border="0" cellpadding="0" cellspacing="0"><tbody>
<tr><td nowrap="nowrap" style="font-size: 8.5pt;" width="50%">Vitamin A 100%</td><td align="right" nowrap="nowrap" style="font-size: 8.5pt;" width="50%">Vitamin C 34%</td></tr>
<tr><td nowrap="nowrap" style="font-size: 8.5pt;" width="50%">Calcium 6%</td><td align="right" nowrap="nowrap" style="font-size: 8.5pt;" width="50%">Iron 8%</td></tr>
</tbody></table>
</td></tr>
</tbody></table>
</td></tr>
</tbody></table>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx6bVuOgx3h6XngNyVforX4WlCTtnLZVQjbGvVLH8qY2YbK6su4uK9Bv_CewG3yxq2S7Go9Cjgjn9YTRaGG0ehobxNJP4864jk8s3nYAVCb6m-MggxJjzdVDSPKnRTqGlBJGvymnYORyQ8/s1600/mail-1.jpeg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx6bVuOgx3h6XngNyVforX4WlCTtnLZVQjbGvVLH8qY2YbK6su4uK9Bv_CewG3yxq2S7Go9Cjgjn9YTRaGG0ehobxNJP4864jk8s3nYAVCb6m-MggxJjzdVDSPKnRTqGlBJGvymnYORyQ8/s320/mail-1.jpeg" width="320" /></a></div>Anonymoushttp://www.blogger.com/profile/17112362570719859203noreply@blogger.com0tag:blogger.com,1999:blog-8650226499700105497.post-69959440863867437462011-01-22T13:59:00.000-08:002011-01-22T13:59:27.503-08:00BEER:30 ISSUE #5 MOYLANS CHELSEA PORTERI'm afraid there is no story along with this BEER:30 review. I picked this porter simply because I love it and would say its one of my favorite porters of all time. Well, I guess there is something else to talk about. I have a race coming up, it's the first race of the year. It's held in Mountain View, Arkansas, they call it the, "Sylamore 50k trail run". I ran this last year in 8:03:17, my goal time is set at 7:30. I really want to set a lower time goal but, i will shock myself if i do better than 7:30. Shaving 30 minutes in one year's time is a B.F.D. My excitement for <a href="http://www.sylamore50k.com/">Sylamore</a> is almost too much to handle. The trail out in Mountain View makes this run spectacular. The fact that Sylamore was the first ultra I ever ran doesn't hurt its chances of staying in the top 5. Training is going very well and with the recent addition of a strict low calorie diet and daily yoga, I am feeling stronger than ever. The race is on February, 19th, 2011, one day after my 29th birthday. Be sure to keep on the lookout for the race report shortly after race day. <div>
<br /></div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOTCKVnsToIUF57HIBTEMujOCZgx_Kg4vQPTEapqBWhZBNFuONs_CWfmz5NAdVdPK4nuMRmkAfAcFbmT9e7A-Wr012-ep68Hgk6ySJXKIt3IeD1y6bFWyeUfaV9D6sX3uVTK07FVb8a4zE/s1600/moylans+chelsea.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOTCKVnsToIUF57HIBTEMujOCZgx_Kg4vQPTEapqBWhZBNFuONs_CWfmz5NAdVdPK4nuMRmkAfAcFbmT9e7A-Wr012-ep68Hgk6ySJXKIt3IeD1y6bFWyeUfaV9D6sX3uVTK07FVb8a4zE/s400/moylans+chelsea.jpg" width="300" /></a></div>
<div>
<br /></div>
<div>
"GET TO THE BEER ALREADY" </div>
<div>
<a href="http://www.moylans.com/site/pages/brewery/beer.php">Moylans Chelsea porter</a> pours very dark black but held up to the lights you get some red hues. The head is dense with a cappuccino color. Already the beer is sexy and we haven't even smelled it. First thing that happens is the right jab of chocolate. When I say chocolate don't think heresy's bar, more like dark chocolate, bitter sweet and hints of berry. The second thing that struck my nose is coffee. These are very typical descriptions for a porter. If you've never had a porter, you may be thinking that this beer is going to be really bitter, thick, and strong. Well, it's not true. Chelsea porter has a nice carbonation that lightens all the strong bitter profiles in the nose. With that carbonation you really get to enjoy a clean coffee and chocolate flavor. It's not too cloying on your palette. This is not a beer that takes 20 minutes to drink nor is it a "i'll just have one" type of beer. Just a side note, Moylan's Chelsea Porter was just in <a href="http://www.thebeermag.com/">BEER</a> magazine and received 90/100 points in there rating section. Get out there and find this one while its cold. I would like to try something with those following along, my next BEER:30 will be the Moylan's White Christmas Spiced Winter Ale. It would be cool if you picked one of these up when your made the trip for Chelsea porter. This way we can start a discussion on what we all think about it. Let's make this interactive. I Hope everyone has a wonderful weekend. GO BEARS!!</div>Anonymoushttp://www.blogger.com/profile/17112362570719859203noreply@blogger.com0tag:blogger.com,1999:blog-8650226499700105497.post-59622059282316901232011-01-18T21:22:00.000-08:002011-01-19T17:12:13.385-08:00WEELY FUEL: STUFFED CHILIS WITH ROASTED TOMATOES<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicugNjpBDnLl50WDWYIKYwhRjeJ11IS1mF0-r1QY9qPYI1nfJLUgHA8p14sHkaD6rvzRfyCXeHv_usNRjBQ5jMJbuGkgFuV68J7mww86FHGVj8wEGburbwgXFZASKkftgiXT_qpLZ5qScO/s1600/chile+pic1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicugNjpBDnLl50WDWYIKYwhRjeJ11IS1mF0-r1QY9qPYI1nfJLUgHA8p14sHkaD6rvzRfyCXeHv_usNRjBQ5jMJbuGkgFuV68J7mww86FHGVj8wEGburbwgXFZASKkftgiXT_qpLZ5qScO/s400/chile+pic1.jpg" width="400" /></a></div>
<br />
<br />
Over the holiday, I was treated to a post run snack, courtesy of my dad. As far back as I can remember my dad has been cooking peppers and eggs, and I love it. The peppers caramelize and become sweeter. Scramble that up with cheesy eggs, it's a winner in my book. This last trip I received something different. That nostalgic dish was wrapped up in these little pepper blankets. I am going to be honest, it kinda blew my mind when I first laid eyes on it. This is not to say I have never seen a chile rellano, its just that the rellano is normally seen fried. Which is a quick cooking method not giving the egg time to leak. After I relayed my disbelief that those peppers couldn't have been cooking back there on the stove for 10 minutes at least, and no egg was spilled. I was reassured that that was indeed the case and then it was explained to me. I was swiftly overcome with the feeling, "Why didn't i think of that". Then the thought, how can I make this healthier, so I can eat it all the time. That brings us to present day and I have successfully overcome all of the above. The tomatoes in the picture and recipe below was made out of necessity of a more attractive plate. They did more than that it completes the dish, now all we need is a piece of toast with apple butter and a hot cup of coffee. I will see you at the breakfast table, enjoy!<br />
<br />
Stuffed Anaheim chile<br />
Serves 3<br />
<br />
Ingredients:<br />
6 medium size Anaheim peppers<br />
7 egg whites<br />
1/4 cup parmesan cheese<br />
3 slices 100% whole wheat bread<br />
salt & pepper to taste<br />
1 tbsp olive oil<br />
<br />
Directions:<br />
Slice a 1/4 inch off the stem side of the pepper, remove the seeds with a paring knife(careful not to break the pepper). In a bowl crack and separate 7 eggs, discard the yolks. Whisk whites and salt and pepper with the cheese, set aside. Remove the crust from the bread and cut into half. To assemble, fill a pepper 3/4 full and smoosh the bread to create a plug gently lay on a plate and repeat until all the peppers are full. Heat a heavy pan to med-hi, add oil to the pan and let heat up. Once the oil shimmers add the peppers and cook about 7-8 minutes turning frequently to brown and blister the skin. Once browned place in a 350 degree oven for 10 min until the peppers plump up and the eggs are cooked. Serve whole or cut on a bias to display the egg. Accompany the peppers with roasted tomato.<br />
<div class="separator" style="clear: both; text-align: center;">
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 13px;"></span></div>
<tr><td colspan="2"><br />
<div style="font-size: 15pt; font-weight: bold;">
Nutrition Facts</div>
<div style="color: #666666; font-size: 8pt;">
CRB<br />
stuffed anaheim</div>
</td></tr>
<tr><td colspan="2"><br />
<div style="font-size: 8.5pt; font-weight: bold;">
Serving Size: 1 serving</div>
</td></tr>
<tr><td colspan="2"><br />
<table bgcolor="#000000" border="0" cellpadding="0" cellspacing="0"><tbody>
<tr><td><img height="9" src="https://www.myfooddiary.com/images/spacer.gif" style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px;" width="1" /></td></tr>
</tbody></table>
</td></tr>
<tr><td colspan="2" style="font-size: 8.5pt; font-weight: bold;">Amount Per Serving</td></tr>
<tr><td style="font-size: 8.5pt; font-weight: bold;">Calories</td><td align="right" style="font-size: 8.5pt;">216</td></tr>
<tr><td colspan="2"><br />
<table bgcolor="#000000" border="0" cellpadding="0" cellspacing="0"><tbody>
<tr><td><img alt="" height="4" src="https://www.myfooddiary.com/images/spacer.gif" style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px;" width="1" /></td></tr>
</tbody></table>
</td></tr>
<tr><td style="font-size: 8.5pt; font-weight: bold;">Total Fat</td><td align="right" style="font-size: 8.5pt;">7.9g</td></tr>
<tr><td style="font-size: 8.5pt;"> Saturated Fat</td><td align="right" style="font-size: 8.5pt;">2.5g</td></tr>
<tr><td style="font-size: 8.5pt;"> Trans Fat</td><td align="right" style="font-size: 8.5pt;">0g</td></tr>
<tr><td style="font-size: 8.5pt; font-weight: bold;">Cholesterol</td><td align="right" style="font-size: 8.5pt;">13mg</td></tr>
<tr><td style="font-size: 8.5pt; font-weight: bold;">Sodium</td><td align="right" style="font-size: 8.5pt;">826mg</td></tr>
<tr><td style="font-size: 8.5pt; font-weight: bold;">Carbohydrate</td><td align="right" style="font-size: 8.5pt;">19.2g</td></tr>
<tr><td style="font-size: 8.5pt;"> Dietary Fiber</td><td align="right" style="font-size: 8.5pt;">2g</td></tr>
<tr><td style="font-size: 8.5pt;"> Sugars</td><td align="right" style="font-size: 8.5pt;">5.3g</td></tr>
<tr><td style="font-size: 8.5pt; font-weight: bold;">Protein</td><td align="right" style="font-size: 8.5pt;">19.7g</td></tr>
<tr><td colspan="2"><br />
<table bgcolor="#000000" border="0" cellpadding="0" cellspacing="0"><tbody>
<tr><td><img alt="" height="4" src="https://www.myfooddiary.com/images/spacer.gif" style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px;" width="1" /></td></tr>
</tbody></table>
</td></tr>
<tr><td colspan="2"><br />
<table border="0" cellpadding="0" cellspacing="0"><tbody>
<tr><td nowrap="nowrap" style="font-size: 8.5pt;" width="50%">Vitamin A 123%</td><td align="right" nowrap="nowrap" style="font-size: 8.5pt;" width="50%">Vitamin C 255%</td></tr>
<tr><td nowrap="nowrap" style="font-size: 8.5pt;" width="50%">Calcium 40%</td><td align="right" nowrap="nowrap" style="font-size: 8.5pt;" width="50%">Iron 4%</td></tr>
</tbody></table>
</td></tr>
<br />
<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_NUXxPMiSFRdPaKltGU81a7fl74PZMraV2z9FLP4GtAD_1JUknnHh60PF_GabBIT-JT-OC1SXNDvwsxPnsatA1qRs29y0_9ZqoiIHEztEBvO8WwCzmQYNIAxpQsSBBDU2REhRx_5AruKp/s1600/chile+pic+2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_NUXxPMiSFRdPaKltGU81a7fl74PZMraV2z9FLP4GtAD_1JUknnHh60PF_GabBIT-JT-OC1SXNDvwsxPnsatA1qRs29y0_9ZqoiIHEztEBvO8WwCzmQYNIAxpQsSBBDU2REhRx_5AruKp/s400/chile+pic+2.jpg" width="400" /></a><br />
Roasted Tomato<br />
Serves 4<br />
<br />
Ingredients:<br />
3 med sized vine ripened tomatos<br />
1 tbsp olive oil<br />
6 sprigs oregano<br />
salt & pepper to taste<br />
<br />
Directions:<br />
Preheat the oven to 350 degrees<br />
Slice the tomatoes into 1 inch thick slices, coat a heavy pan with half the olive oil, lay out the tomatoes and season with salt and pepper, strop the leaves from the sprig over the tomatoes, and then drizzle with olive oil. Place in oven for about 15 -20 minutes. Serve immediately or chill for a salad.<br />
<br />
<br />
<tr><td colspan="2"><br />
<div style="font-size: 15pt; font-weight: bold;">
Nutrition Facts</div>
<div style="color: #666666; font-size: 8pt;">
CRB<br />
Roasted tomatos</div>
</td></tr>
<tr><td colspan="2"><br />
<div style="font-size: 8.5pt; font-weight: bold;">
Serving Size: 1 serving</div>
</td></tr>
<tr><td colspan="2"><br />
<table bgcolor="#000000" border="0" cellpadding="0" cellspacing="0"><tbody>
<tr><td><img height="9" src="https://www.myfooddiary.com/images/spacer.gif" style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px;" width="1" /></td></tr>
</tbody></table>
</td></tr>
<tr><td colspan="2" style="font-size: 8.5pt; font-weight: bold;">Amount Per Serving</td></tr>
<tr><td style="font-size: 8.5pt; font-weight: bold;">Calories</td><td align="right" style="font-size: 8.5pt;">47</td></tr>
<tr><td colspan="2"><br />
<table bgcolor="#000000" border="0" cellpadding="0" cellspacing="0"><tbody>
<tr><td><img alt="" height="4" src="https://www.myfooddiary.com/images/spacer.gif" style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px;" width="1" /></td></tr>
</tbody></table>
</td></tr>
<tr><td style="font-size: 8.5pt; font-weight: bold;">Total Fat</td><td align="right" style="font-size: 8.5pt;">2.7g</td></tr>
<tr><td style="font-size: 8.5pt;"> Saturated Fat</td><td align="right" style="font-size: 8.5pt;">0.4g</td></tr>
<tr><td style="font-size: 8.5pt;"> Trans Fat</td><td align="right" style="font-size: 8.5pt;">0g</td></tr>
<tr><td style="font-size: 8.5pt; font-weight: bold;">Cholesterol</td><td align="right" style="font-size: 8.5pt;">0mg</td></tr>
<tr><td style="font-size: 8.5pt; font-weight: bold;">Sodium</td><td align="right" style="font-size: 8.5pt;">4mg</td></tr>
<tr><td style="font-size: 8.5pt; font-weight: bold;">Carbohydrate</td><td align="right" style="font-size: 8.5pt;">5.4g</td></tr>
<tr><td style="font-size: 8.5pt;"> Dietary Fiber</td><td align="right" style="font-size: 8.5pt;">0.9g</td></tr>
<tr><td style="font-size: 8.5pt;"> Sugars</td><td align="right" style="font-size: 8.5pt;">3g</td></tr>
<tr><td style="font-size: 8.5pt; font-weight: bold;">Protein</td><td align="right" style="font-size: 8.5pt;">0.8g</td></tr>
<tr><td colspan="2"><br />
<table bgcolor="#000000" border="0" cellpadding="0" cellspacing="0"><tbody>
<tr><td><img alt="" height="4" src="https://www.myfooddiary.com/images/spacer.gif" style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px;" width="1" /></td></tr>
</tbody></table>
</td></tr>
<tr><td colspan="2"><br />
<table border="0" cellpadding="0" cellspacing="0"><tbody>
<tr><td nowrap="nowrap" style="font-size: 8.5pt;" width="50%">Vitamin A 15%</td><td align="right" nowrap="nowrap" style="font-size: 8.5pt;" width="50%">Vitamin C 30%</td></tr>
<tr><td nowrap="nowrap" style="font-size: 8.5pt;" width="50%">Calcium 2%</td><td align="right" nowrap="nowrap" style="font-size: 8.5pt;" width="50%">Iron 2%</td></tr>
</tbody></table>
</td></tr>Anonymoushttp://www.blogger.com/profile/17112362570719859203noreply@blogger.com1