Last spring I had the opportunity to stay at a couple of nice hotels, one in Monterey, and the other in Santa Cruz. The hotel restaurants also had good reputations. I had breakfast at both and tried an omelet at both.
The omelets came out looking likes some sort of steamed or boiled egg product wrapped around some filling.
It didn't look like an omelet.
It didn't taste like an omelet.
Is this the new way to make omelets? Is it an attempt to keep butter out of the meal? I made the change from double folded to single folded omelets years ago because it made sense, I could put more filling in my omelet. Occasionally I still put in a second fold, like in this one:
This has a ham and cheddar cheese filling. Then I add Kimchi (same as described below) and Sriracha:
Is it any wonder that I don't much care for going out to eat anymore?
The Kimchi Breakthrough
I've been making Kimchi quite a bit, and eating most of it - my wife also enjoys the occasional bowl. However, until recently I've been battling an odd bitter taste in it. I don't mind a little bitter in my beer, not so fond of it in my kimchi.
I tried leaving out random ingredients, but that didn't work. Then I started to think about my source of chili powder.
I bought a couple of bags from my grocery store. BIG bags of chili powder you can find with all of the other south of the border spices. There is California chili powder and New Mexico chili powder. One is hotter than the other. I have no idea how they are processed.
Then one day I looked at my string of hot chilies from our garden from a couple of years ago. I have a really efficient spice pulverizer. So when the last of my Kimchi ran out, I tried a new recipe:
2 white onions, 3 garlic cloves, and 2 apples (cored and peeled) turned into a sauce in my food processor.
A bunch of regular red radishes (the daikons never look all that fresh or good) and an equal amount of carrots grated by the food processor.
A bunch of cilantro, leaves coarsely chopped.
2 Red bell peppers cut into chunks.
2 Napa cabbages chopped coarsely. There should be some good 1 by 1 inch chunks in there.
2% by weight of all these ingredients in kosher salt - no iodine in my salt.
5 little hot red peppers pulverize in my spice grinder with about a teaspoon of white peppercorns.
1/4 cup of high quality fish sauce.
Here is my little friend:
Kimchi being transferred from its 48 hour stay in the fermentation jar:
It doesn't look hot. Lacking the 1/4 to 1/2 cup of chili powder, it doesn't turn red. In addition to the red color, it is also missing the bitter taste, but still brings plenty of heat to the palate. For some reason Kimchi seems to ferment faster than sauerkraut, so I don't leave it the fermentation jar for more then a couple of days. This kimchi is so tasty I can eat it out of a bowl and not just as a garnish on my omelet. I'm thinking I might try 8 chili peppers in the next batch.
Of Fennel and Beets
I recently discovered a recipe for baked fennel. Basically, you slice the bulb into half inch chunks, spread them out in a pan, dribble olive oil on them and a sprinkle of Parmesan, bake at 375 for 45 minutes. It was pretty good. One day I didn't have enough fennel, but had some beets lying around. Also I have this lemon bush that puts out lots of lemons.
1 Fennel bulb
2 beets
Olive oil
Lemon juice
Asiago cheese
Pulverized white pepper and Turkish Oregano (the same as I use in my steak rubs)
Dribble the liquids on the slices, sprinkle the spices and cheese on the top and bake as above.
The lemon juice and Asiago cheese take this dish to another level. If you have enough fennel, just replace the beets with fennel and it is still an awesome dish.
Wild Bread
If you get into high hydration dough and capturing your own microbe culture for your leavening, then chances are you will discover Tartine breads. You can find Youtube videos on it, New York Times' articles about them, it's a bit of a fad.
I came into it obliquely and tried my own twist by using my Primo to bake the bread. It keeps the heat out of the house in this rather warm weather. I thought by adding a pan of water (for steam) that I could omit the requirement for the combo cooker. I now use a pre-heated dutch oven inside the Primo.
It is very tasty and I haven't bought bread for many moons now. I've even used it in my terrines.
I figure I have to be crazy to keep running these kind of miles for half marathons, when much less would do. If I were even remotely fast it might make sense. This song came on my Pandora "Poison" channel and it really got me moving my legs.
Today was Friday the 13th, no not the date, just- "I'm going to run 13 miles on Friday" -day. I feel like I might be borderline burning out on running. It just seems to get harder to motivate myself for the longer runs, when I used to be eager for them. Thank goodness for habit. I just stop thinking about how I don't want to run, move my feet in the right direction, and before I know it, I'm running.
Based on my Modesto performance, I have all these goals that are outlined for me in the Hansen's Marathon method book. I do really good on the interval training on the treadmill. However, I've read that it is easier to run faster on the treadmill. Still, I'm knocking out 8mph intervals (5.8 mph used to be challenging - see below) at 800-1200 meters a piece, with 400 meter "rest" laps at 6mph. My long runs also fit within the training goals. Nevertheless, I'm unable to maintain the 8 minute 46 second pace on Fridays for tempo running. I'm about 8 seconds off. Thinking about it makes me not want to run, and so I've stopped thinking about it.
In the hope of lifting my spirits and motivating me to stay with the running, if not the training, I've decided to reflect on my achievements over the past 2 years. The past year is for the most part documented in this blog. Before that there was Facebook, and I thought it might be interesting to post some of those comments over to here.
July 21st 2013
"Cross training by high altitude hiking in Mammoth lakes basin" My first ever online reference to running. I was getting over my only case of "shin splints" as I took up running distance for the first time. Before that, I had only run maybe a mile during gym in school. July 28th 2013 - Warning: Wall of Text "The Dog-Ear-Infection-Cascade In an earlier post I mentioned that I had switched my dogs to a raw meat diet. What initiated this switch? My male Cairn terrier got an ear infection. Don’t see the connection? I started looking on youtube for a video how to use one of the ear medications on my dog because my vet is at best mediocre at explaining such procedures. And frankly I don’t trust either of them – there are two vets at our “clinic.” One of the videos I watched about reoccurring ear infections and health issues in general mentioned diet. Further investigation revealed a number of sources on a “raw meat diet.” Having heard of this through an affiliation with a Cairn terrier club I looked into it some more and made the switch. Then came the next event in this cascade. I started thinking what else I could do for my dogs to improve their overall health. My wife used to walk the dogs regularly before she went into administration, and I even used to go along with her. However, my preferred cardiovascular workout was either a bike ride or the elliptical machine at the gym. My dogs can’t be trusted for bike rides and besides they have short legs. So I decided to make the ultimate sacrifice and take up running. I know, it doesn’t seem like much of a sacrifice to many, but I hate running. My earliest memories of running was my dad going out for his regular morning jog before heading off to work in the Marine corp. It was something that took my dad away from me that much earlier in the day. My first early attempts at this type of exercise resulted in excruciating agony in my legs or an emetic reaction. I hated running. Nevertheless, the next day I grabbed my dogs leashes, put on my sneakers and we went “running” along our usual 3.4 mile walking route. Well, more like, run, walk, run, walk, walk, run and finally walk. And sure enough, the next day, myalgia in the anterior crus with the new bonus reward, courtesy I assume of advancing age, of pain between the tarsal and metatarsals of my feet. I spent a good day reflecting upon this as I sat in my pool nursing my lower extremities but determined to continue the effort. Coincidentally both my dogs and I are at, or approaching middle age. I wondered if it were prudent to put all of us through this “lifestyle” change. I considered this during the weekend of my recuperation and looked to my dogs as we went for our next run/walk. But damn it, they seemed to really enjoy this whole running business. I had to wonder if they were laughing at me as we ran/walk the next couple of weeks. At this point I thought there was no way that I would ever be able to continuously run that entire distance. I went online, again, to figure out what I was doing wrong or if there were people who just can’t continuously run such distances. During the search I discovered websites that outlined an eight week program to run 5 kilometers (3 miles). I took a deep breath, I had only been doing this two weeks, I needed to lower my expectations. Notice the switch from better health for my dogs to obsessive desire to reach a certain goal for myself. On July 26th I ran the entire distance with almost no stops. There were the required stops for dogs dropping loads (twice briefly) and the midway water stop for all three of us. But I was on top of the world having never come close to running such distance before. Today, July 28th, my wife walked the dogs and I ran 5 miles non-stop. I’ve bought running shoes and an endurance vest so I don’t have to stop for water. I’ve been looking online at 5K and 10K races. Next week I plan on working to improve my 5K+ time running with my dogs. And next Sunday I hope to run 6+ miles or a 10K run. I love running. All of this from my dog’s ear infection…"
You can see why I switched to blogging. I found this funny article during this time:
"Ray's running escapades: Mosey on Monday Run like the wind Wednesday Don't falter Friday Super long Sunday 7.25 miles this Sunday, including cross-training 28 miles a week"
I don't usually run Mondays anymore. I still run like the wind (for me) on Wednesday, and Sunday runs are still super long. Friday is now "Fast Friday."
December 15th 2013
"Back when I used to walk the dogs nobody who we passed said "Hi." Now that I run with the dogs everyone wants to say "Hi," as if they want to test to see if I have the breath to return the greeting."
I wave my hand these days.
February 12th 2014
"So, having acquired half of a Gloucester Old Spot, today I made Lardo and hung the Capicola in my curing chamber. The Lardo will be ready the day before my 50th birthday. I may wait a day to try it. The Capicola should be ready in 4-8 weeks."
Something Culinary, that Lardo was finished about a week ago. I miss it already.
March 15th 2014
"Is it a bad sign if you see a large white rabbit in someone's front yard during your morning 5k run?"
April 12th 2014
"3.25 miles or 5.23 kilometers in 32 minutes. I'm slow, but I finally beat a 10 minute mile."
A 9 minute 50 second pace is my "easy" pace.
April 20th 2014
"6 miles in 59 minutes, I have never worked so hard to run so slow"
April 22nd 2014
"Breakthrough on the Treadmill, 5.7mph at speed for 30 minutes with no holding of handrails, 5.8mph here I come..."
Now that is funny.
May 4th 2014
"Looks like I have hit a plateau in my running time. Oh well, I haven't even been doing this for a year. 9.25 minutes a mile"
May 20th 2014
"I should hit 31+ miles this week. I have a plan for a regular 37+ miles a week, and perhaps 48 miles a week before summer ends. We will see."
I'm now running 60+ mile weeks.
May 30th 2014
"
Today new distance milestone of 10.4 miles (16.7 kilometers). That puts the week total to 37.7 miles (60.7 kilometers). I wonder if I can break 40 miles next week
— feeling happy."
I didn't break 50 miles per week until after my 50th birthday.
June 10th 2014
"While running today a guy offers a greeting to me:
He either thinks he is Bugs-Bunny, Or he thinks I am his family physician, Or he knows I work at the college and thinks I have a PhD. I wonder which one it was?"
This one makes me sad because the fellow I'm talking about no longer lives in the area - had a health crisis.
June 13th 2014
"The "Long Run." This finishes my second 40+ mile per week pattern. One more week of this, then vacation, then I will start working on tempo and interval running, again within the 40 mile per week regimen.
I started the 10.4 mile run at 150.2 pounds and finished at 144.8 pounds."
My long run is generally 16.5 miles.
June 25th 2014
"Four mile beach run on the Oregon coast-priceless"
July 3rd 2014
"4 mile morning run in Glacier national park"
July 8th 2014
"A year ago...
I started running, supposedly to help my dog's cardiovascular health. They no longer run with me, because they can't keep up or go the distance.
In that year I have gone from barely being able to run a block to running 13.1 miles (once), my first 5 kilometer race and 40 miles per week totals.
This year I hope to run more races and improve my long run to 20 miles. I also want to improve my speed. Currently, on a good day, I can hit a 9.4 minute mile on a 5k run. Today, fresh from vacation, I barely managed 10.27 minute miles."
I still haven't managed 20 miles in a single run, 19.2 miles in 3 hours.
And after that I started my blog, a year and 2 weeks ago.
I think every runner trying to improve speed and distance must struggle a bit with vacation. Trying to find a balance so that any running during vacation doesn't impede your ability to have a good time. I also didn't want my running to ruin the vacation for my wife.
The last two vacations I erred on the side of not running, and had to make up the loss in progress upon my return home. This time we were going to France.
My plan was to fit as many 6 mile runs in during our 2 weeks in this wonderful European destination. As we were going on a river cruise I thought that finding routes would be relatively easy - just stay near the river. My plan worked out fairly well.
I even discovered parts of France that my tours never showed us.
I limited myself to ~6 miles, because an hour early in the morning was all the time I could spare, and all the running I could do without having water with me.
Our "Hotel Manager" on the ship was a runner and shared some routes with me. I ran along the Saone, the Rhone, and the Seine rivers. At our final destination of Nice, I got to run along the Mediterranean sea.
I've read that it takes a couple of weeks of not running to see any significant loss. My recent return has demonstrated a loss of endurance, but not too much on speed. So I just need to work on my distance for the next few weeks in preparation for the water to wine half marathon. Of course I will also continue to work on speed also.
Culinary
France is fairly famous for its cooking. I made sure to try several examples as we worked our way from Paris to Nice. France is also famous for its wine and an integral part of the meal.
One of the dishes I was most keen to try in France was their terrines, since I have been experimenting with them of late.
We saw several examples of elegant "presentation." I wasn't overly impressed, since I am all about the taste.
One of my favorite dishes - Beef Bourguignon.
We took a pastry lesson while in Lyon.
Fish with teeth!
Found an Italian restaurant in Nice and had Beef tagliatelle. Nice has a long history of being Italian, and only became a permanent part of France after 1860.
Squid ink with my Risotto?!
My wife's bucket of Mussels was quite memorable.
Having traveled to Italy and France, I have to say that overall Italian cooking is more to my taste.
feeling happy."
