Sunday, November 6, 2016

2016 South Shore Half Marathon

Success! South Shore Half Marathon complete! And it was so much fun doing it with friends!

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One of our friends lives near the start line of the race, so we walked over right before things kicked off promptly at 7:30 AM.

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We arrived at the start line just minutes before the gun, so we had a little trouble lining up in our respective corrals. It was just too crowded to finagle our way back, so we ended up starting in the 7-minute corral. I realize this is a HUGE runner no-no, and it personally drives me crazy when people line up with the wrong pace, but we literally could not move. A guy next to me even joked that this cluster was “the only thing [lining up front to back] they [the race organizers] hadn’t figured out yet” Oh, so true. The South Shore Half Marathon, only in its third year, is extremely well-organized, so I smiled and agreed. After last year’s half, I couldn’t say enough great things about the race. And, honestly, it was probably our fault for waiting until the last-minute to get ourselves situated.

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Ok, so we’re off and running. My race strategy was similar to last year’s: “all-day miles” + Joy & Claire until mile 8, slowly picking up the pace until mile 10/11 (feeling it out), and then running as fast as I can until the end. And, guys, I really thought I was cruising along.

The RunKeeper app on my phone was all messed up (it said I ran 15 miles by the end of the race), so I was doing math each time I passed a clock on the course. At mile 10, the clock read 1:40, and I still had fuel in the tank, so I thought I could maybe beat last year’s time. I have no idea what happened, but I felt like I was sprinting for the final 2 miles. I honestly thought when I saw the finish line clock, it would read 1:55 or so. Unfortunately, when I made the turn to the finish, it said 1:58. Whomp whomp.

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I finished in 1:59:04 (9:05), which isn’t a terrible time, but not what I was expecting. I really thought I was killing it at times. I never once felt like death and actually felt strong for the majority of the race. It’s weird. I’m disappointed with my time, but, at the same time, I’m really happy with my performance. I truly gave it my all and FELT like I ran a good race. Time-wise, I have no idea what happened, but, hey, I enjoyed myself, and I’m glad I finished.

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Post-race, we enjoyed an after-party with free food and beer at McGreal’s Tavern.

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And then we headed across the street to The Tinker’s Son for brunch.

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Even though I didn’t get the time I wanted, I still love this half marathon and can’t wait to run again next year! 🙂

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Weekend Link Love – Edition 425

weekend_linklove in-lineResearch of the Week

Your job may be killing you.

Here’s a weird promoter of neuroplasticity I didn’t see coming: allergies.

Replacing diet soda with water sped up weight loss in obese women.

The world of virtual eating (both taste and texture) is upon us. Don’t mind the facial electrodes.

New Primal Blueprint Podcasts

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Episode 141: Aaron Alexander: Host Elle Russ chats with Aaron Alexander, who wears many hats: personal trainer, connective tissue specialist, Rolfer, licensed manual therapist. If you’re interested in the interplays between mind, body and movement, listen to this podcast.

Each week, select Mark’s Daily Apple blog posts are prepared as Primal Blueprint Podcasts. Need to catch up on reading, but don’t have the time? Prefer to listen to articles while on the go? Check out the new blog post podcasts below, and subscribe to the Primal Blueprint Podcast here so you never miss an episode.

Interesting Blog Posts

How accurate are those companies that recommend optimal training regimens based on genetic analysis?

Maybe Ancel Keyes didn’t get everything wrong.

Media, Schmedia

Earlier this month, Soylent had to recall their new food bars because they were making people sick. Now Soylent’s pulling their flagship powder for the same reason.

How infections may be the cause of childhood obesity, rather than antibiotics.

The NY Times raises questions on GMO claims about yield boosts.

Everything Else

In the future, we may be able to turn off the genes responsible for nightmares.

How to handle onions.

Higher HDL isn’t necessarily better.

More clues for longevity—raw eggs, cookies, remaining independent.

Damn.

Things I’m Up to and Interested In

Concept I’m playing with: Sleep and wakefulness are not binaries. It’s a spectrum.

Product I’m cooking with: This week was the official release of Primal Kitchen Ranch on PrimalBlueprint.com. Thanks to Civilized Caveman for yesterday’s killer ranch recipe.

Product I wish I’d thought of: $66 (with $15.50 for shipping) frozen collard greens from Neiman Marcus. Right on time for Thanksgiving!

Articles I’m pondering: “Global chain restaurants are the future of food.”

Podcast I enjoyed doing: I got a chance to talk extended longevity with The Optimized Geek.

Podcast I can’t wait to listen to: Joe Rogan chats with Wim Hof, the Iceman.

Miscellaneous news I enjoyed: DNA testing cleared a dog on death row.

Recipe Corner

Time Capsule

One year ago (Nov 6 – Nov 12)

Comment of the Week

“Liver: If you’re brave enough, eat it raw as a smoothie. I add coconut milk, a handful of blueberries, and cinnamon to a half pound of liver, and blend. It’s surprisingly delicious, and without the bandaid-y flavor of cooked liver.”

– This liver smoothie recipe from His Dudeness is legit, but I mostly want to highlight the lyrical genius of “bandaid-y.”

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Dessert Deception: Apple Galette with Caramel Sauce

This decadent-looking dessert has a secret. It may look (and taste) like it would be laden with calories, and like it would be difficult and time-consuming to make, but neither is the case.

In fact, this gorgeous darling has only 309 calories a slice with the sauce. Its good looks belie the fact that you can make the apple galette in about 15 to 20 minutes of prep time, and make the caramel sauce by the time it comes out of the oven.

Ready-to-use pie crust dough is a big timesaver and works especially well for this recipe. (It’s generally sold in the refrigerated area near the dairy products, and can also be kept on hand in the freezer.) Simply roll it out thinner to make the dough easier to pleat and to ensure that the finished size of your galette is that of a pie.

As you peel and slice the apples, keep them in a bowl of cold water with a squeeze of lemon to prevent the apples from browning. Drain off the water before you proceed with the recipe.

This recipe makes a double batch of the salted caramel sauce, so use half and set the rest aside for later. (There will be no shortage of uses: You can spoon it over ice cream, angel food cake or any chocolate dessert.) If the sauce gets too thick as it stands, simply warm it on the stove or in the microwave.

The galette is best made far enough in advance of serving that it can cool a bit before slicing. The sauce may be made up to a week ahead and kept refrigerated.

Apple Galette with Caramel Sauce
Serves 8

Galette:
1 package ready-to-bake refrigerated pie dough (7.5 ounces)
6 medium Golden Delicious apples, peeled and thinly sliced (about 2 pounds)
3/4 cup sugar
1/2 teaspoon cinnamon
2 teaspoons apple jelly
1 egg, lightly beaten

Sauce:
3/4 cup sugar
1/3 cup heavy cream
1/2 teaspoon vanilla
2 tablespoons butter
1/2 teaspoon kosher salt

Preheat the oven to 425 degrees F. Line a baking sheet pan with parchment paper or coat it with cooking spray.

Working on a lightly floured surface, roll the dough out to a 14-inch circle. Transfer to the baking sheet pan. (The edges of the dough will fall off the sides of the pan.

Toss the apples with the sugar and cinnamon. Place the apples decoratively on the dough, leaving a 2-inch perimeter free all the way around.

Warm the jelly until it is smooth and spreadable; brush it over the surface of the apple slices. Fold the 2-inch edge of the dough in toward the center, pleating as you make your way around the circle. Brush the dough with the egg and place in the center of the oven. Bake 25 minutes, until the crust is golden brown.

Make the sauce: combine the sugar with 1/4 cup milk in a small saucepan over medium heat. Cook, stirring until the sugar is dissolved, for about 2 minutes. Allow the mixture to come to a boil and cook (without stirring) until the sauce begins to turn amber, about 6 to 8 minutes. Carefully tilt the pan to swirl the liquid until the sauce is light brown. Remove from heat and add the cream, vanilla and butter, stirring until the butter melts. Add the salt. The sauce will thicken as it stands.

Serve the galette drizzled with half the caramel sauce.

Per serving (1/8 of the galette and 1 tablespoon caramel sauce): Calories 309; Fat 11 g (Saturated 5 g); Sodium 201 mg; Carbohydrate 56 g; Fiber 3 g; Sugar 40 g; Protein 1 g

Marge Perry is an award-winning  food, nutrition and travel writer and teacher whose work appears regularly in Rachael Ray Every Day, AllRecipes, Newsday, and on her blog, A Sweet and Savory Life. In addition, Marge is a chef-instructor at the Institute of Culinary Education in New York City and an Adjunct at New York University, where she teaches food writing.



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