Inaugural Quad Rock trail race

Two months ago, Jason and I ran our first marathon. It was a trail marathon that ascends 5500 vertical feet. Technically, it was 25 miles, but the course was a little long, and we ran ¼ mile to the starting line from our car, so we’ll call it 26.2. This was perhaps not the ideal choice as a first marathon. Without a doubt, this was the most challenging run I have ever attempted, and at times, my body was wracked by the most intense pain I’ve ever experienced. It wasn’t pretty, but I finished!

Stones left purposefully unturned are laid bare by the miles and the hours, forcing you to examine the deepest, ugliest parts of yourself as you wade through the mental gymnastics necessary to cajole your legs into moving. The mind is very vulnerable at this point, yet malleable. Despair can swiftly turn to elation, and humor bubbles up unexpectedly.

After a close save involving my toe and a root, I thought to myself, “Boo-yah, I am a mountain goat!” Several miles later, as I stooped to fish a rock out of my shoe, I was crippled by muscle spasms, leaving me flopping at the edge of the trail, valiantly attempting to maneuver myself into an upright position. Ever seen a video of myotonic/Fainting goats?  It looked pretty much like that.

The race was well organized, and the trails were fantastic (and familiar, since this was on our home turf). Once again, I am amazed by the talent and generosity of the Fort Collins trail runners. I look forward to this race becoming a local staple!

In the kitchen:

Veggie burgers



Recipe adapted from Ohsheglows.com

These put those nasty frozen patties from the grocery store to shame. Makes 6 large or 8 smaller burgers.

-1/2 cup onion, diced
-3 large garlic cloves, minced
-2.5 tbsp ground flax + 1/2 cup warm water, mixed in bowl (could use 1 egg, instead)
-1 cup oats, processed into flour
-1.5 cups bread crumbs
-1 cup grated carrots
-1 cup cooked black beans, rinsed and roughly pureed or mashed
-Heaping 1/4 cup finely chopped parsley (or fresh herb of choice)
-1/3 cup almonds, chopped
-1/2 cup sunflower seeds (I used toasted, unsalted)
-1 tbsp. Extra Virgin Olive Oil
-1 tbsp soy sauce
-2-3 tsp chili powder
-2 tsp. cumin
-2 tsp. oregano
-Kosher salt and black pepper to taste (I used about 1 tsp salt)

Directions:

1. In a large skillet, sauté onions and garlic in 1/2 tbsp oil. Mix the flax and water together in a small bowl and set aside for at least 10 mins while you prepare the rest of the ingredients.

2. Place all ingredients (except spices and salt) into a large mixing bowl and stir very well. Add seasonings and salt to taste.

3. With slightly wet hands, shape dough firmly into patties

4. Cooking methods: You can brown the burgers in a bit of oil on a skillet over medium heat for about 5 minutes on each side. If baking in the oven, bake for 25-30 mins (15-17 minutes on each side) at 350F, until golden and crisp. For the BBQ, pre-bake the burgers for about 15 minutes in oven before placing on a pre-heated grill until golden and crisp on each side. I thought they were great in the skillet!

The kinder, gentler me

I was not looking forward to my vet school rotations that require overnight shifts. I anticipated it might be difficult to adjust and tedious to sleep during the day. In actuality, it hasn’t been too bad. Other than destroying all quality time I have with J and setting the stage for a spectacular gastrointestinal gremlin, it’s all been pretty low-key.

Most notably, the lack of sleep tones down my personality by a factor or two. I wander around, glassy eyed and placid, with a dull, slurring speech. My thoughts are sluggish, if they exist at all.  Early one morning, I coolly considered that this is what it might be like to be cripplingly dumb.

It’s really not as bad as I imagined.

You don’t ever have to think about how you fit into the world because everything, including yourself, simply exists. The mysterious world of interconnectedness melts away to very simple truths, which are purely your emotions in that moment.

I am slower to react to perceived insults and have an increased tendency to seek physical contact. Unfortunately, J is at work while I’m sleeping, so I have to spoon with the dog. Equally bad is our initial veto of the dog’s presence on the furniture. Since he learned the rules with steadfast compliance, he won’t even indulge me a little by joining me on the bed. He just looks confused and curls up on his dog bed. So I join him on the floor while the cat roosts and preens on the bed.

This, I think, is what it might be like to be a nice, laid-back person.  Maybe, just maybe, I could adopt some of these traits while fully rested.

  

Nope, screw it.  It makes me lazy.  As soon as I switch back to day shifts, the cynicism and snark is making a return.  Be prepared.

In the kitchen:

Granola bars 

I have been looking for a good recipe for a long time. I love all the ones I try, such as the one from Smitten Kitchen, but they’re always a little too cookie-like to travel well or too sweet. Finally, this recipe, which is a conglomeration of dozens I’ve perused, fits the bill. They’re less crispy than the Nature Valley brand bars—still a little chewy. Feel free to mix and match the ingredients, particularly the dried fruit. I threw some chocolate on top as an afterthought, but they really didn’t need it.

2 cups old-fashioned oatmeal
1 cup sliced almonds
1 cup shredded coconut, loosely packed. I used unsweetened.
1/2 cup toasted wheat germ
¼ cup flax seed meal (I’m sure you could use whole flax seeds, but you might want to soak them in a little water)
3 tablespoons unsalted butter
2/3 cup honey
1/4 cup light brown sugar, lightly packed
1 1/2 teaspoons pure vanilla extract
1/4 teaspoon kosher salt
1/2 cup raisins
1/2 cup chopped dried plums (prunes)
1/3 cup chopped chocolate. I used semisweet

Preheat the oven to 350 degrees F. Line an 8 by 12-inch baking dish with parchment paper.

Toss the oatmeal, almonds, and coconut together on a sheet pan and bake for 10 to 12 minutes, stirring occasionally, until lightly browned. Transfer the mixture to a large mixing bowl and stir in the wheat germ and flax seed.

Reduce the oven temperature to 300 degrees F.

Place the butter, honey, brown sugar, vanilla, and salt in a small saucepan and bring to a boil over medium heat. Cook and stir for a minute, then pour over the toasted oatmeal mixture. Add the dried fruit and stir well.

Pour the mixture into the prepared pan. Wet your fingers and lightly press the mixture evenly into the pan. Sprinkle chocolate on top and lightly press. Bake for 25 to 30 minutes, until light golden brown. Cool for at least 2 to 3 hours before cutting. This is a crucial step. They are sticky and crumbly when hot.