Best Text Ever

A little bit ago I received this text message.  Is this not the best text message ever to receive? 

That was from my brother in law who I've logged two runs with this season so far.  We tentatively have another run scheduled for sometime this weekend.  Basically, if he wants to run, I'll find a way to make it happen.  Know why?  Because he's one of those running partners who pushes me.  During our last run, he suggested that when we had 1.5 miles left, that we ramp it up for a mile for a little speed work and take the last half mile a little easy.  I learned something valuable...the way to run faster:

Take bigger steps!  I really do love the data and charts that I get to see from my MilestonePod.  I found it very interesting after our run when looking at the app that when we decided to ramp up our speed, my cadence - steps per minute - remained fairly unchanged but my pace picked up.  Looking at my pace vs. stride length chart showed a clear correlation between those two...when I took bigger steps I sped up.  Sounds fairly logical though according to the makers of the app, a shorter stride generally results in a faster pace.  Leave it to me to be different!!

So far I am enjoying my training for the Buffalo Half Marathon.  Up until two days ago the weather has been very agreeable.  Looking out my window I think I might hit the treadmill today instead of pounding the pavement.  

Side note...mad props to my friends who ran the Syracuse Half Marathon yesterday.  That weather was brutal - though I guess you don't need ME to tell you that - you lived it!  I'll be honest, I would have stayed home.  

Luckily before the winter weather moved in this weekend I logged a long run on Friday (hooray for every other Friday off!).  I don't know what happened.  I had 9  miles planned.  At maybe a 9:30 pace.  Then something magical happened.  Everything was going right (minus the Garmin running out of juice around mile 5).  My breathing was easy.  My legs felt good.  My typically nagging piriformis was quiet and my achilles just seemed along for the ride.  So I decided that instead of a strict out and back, I decided to go around my block, which would have been 9.3 miles.  But as I was running that, things kept feeling good, so I added the next block over too.  Total run ended up being 10.2 miles!  

Perhaps the secret is listening to a blog I enjoy. Recently discovered Death, Sex and Money.  On this run I listened to about 3 episodes.  All so very interesting.  Also, the 4.5 mile portion of my planned "out" was all into the wind.  At times, it sucked (though not nearly as sucky as yesterday's conditions for my SYR half friends!).  But it also meant that the "back" part I'd have that same wind to my back.  Knowing this I allowed myself to increase pace a bit.  I successfully ran negative splits for the Better part of my run!  

After Friday's run I feel that 9 minute pace half marathon is within my grasp.  I just can't lose what I have right now and I have to keep pushing myself.  Hopefully some long runs with running buddies like my brother in law will help.  

Keeping my body properly fueled is one of my priorities when it comes to training.  My favorite pre-run breakfast is two slices of toast with peanut butter and a banana.  I find this combination provides the energy I need and is easy on my stomach.  On mornings I don't run I eat eggs or oatmeal.  Here is my oatmeal tip...make a batch of steel cut oats at the beginning of the week and enjoy it for a few days.  When I pressure cook my oats (1 cup oats, 3 cups water, high pressure for 12 minutes with natural release) I end up with three cups of finished oats.  That's good for at least three breakfasts.  My long time favorite way to eat oats was to add lots of fresh ground black pepper, pecorino cheese and a drizzle of extra virgin olive oil.  (Seriously, try it, it's delicous...like mac and cheese for breakfast.)  Lately though I've been enjoying dicing up an apple, throwing in some raisins, generous cinnamon (all those wonderful antioxidants!) and a tablespoon or so of maple syrup.  Top with hot oatmeal, stir and enjoy.  I have no idea how I ever ate packet after packet of Quaker instant apple cinnamon oatmeal.  This is so much better!

So I'm curious...what's your favorite way to eat oatmeal?  
 

Pressure Cooker Wegmans Spicy Red Lentil Chili

So I'm all about my pressure cooker.  And cooking.  Healthy cooking.  Making cooking things easier.  You get the picture.  One of my weaknesses when I worked close to a Wegmans was going there for lunch and treating myself to a bowl of their Spicy Red Lentil Chili.  When I took a job that no longer put me near a Wegmans I decided to check out their recipes to see if I could make it for myself.  And I did a few times.  But it was a little labor intensive for me.  First you  have to cook the lentil separately.  Take half of them out and puree them.  Add them back in.  Cook up the rest of the stuff (peppers, onions, seasoning, etc.) and mix everything together.  Ok.  Maybe not LABOR intensive but it sure did use more dishes than I liked for what I felt should be something simple. 

Enter the pressure cooker. 

Since receiving my first pressure cooker as a gift Feb 2011 (easy to remember as it was an engagement gift from my mom!) I've learned so much about pressure cooking and how to convert recipes.  Mostly from Laura over at Hip Pressure Cooking. I learned split red lentils require only ONE MINUTE at high pressure with a natural pressure release to cook.  Not that on the stove top they take an incredibly long period of time, but I figured I could turn this into a one pot meal using my pressure cooker. 

Also, I like flavor.  A lot of flavor.  And veggies.  More than the original recipe called for.  I think that sometimes in a pressure cooker you might have to use a little more dried/ground spices than you would a longer cooking stove top or slow cooker recipe so I increased those quantities from the original recipe.  I'm cooking the lentils with everything else instead of separately.  And because I'm using less liquid I don't feel the need to add cornstarch or puree any of the dish.  Lastly, I use canned tomatoes instead of fresh as this is a recipe I like making year round and in the winter, fresh tomatoes just aren't worth it. 

So here is my pressure cooker version of the Wegmans recipe. 

Ingredients:

1 cup  Goya Red Lentils (International Foods)
4 cups + 2 Tbsp water, divided
2 Tbsp  Wegmans Salted Butter
1/2 cup peeled, 1/4-inch diced  onion
1 stalk  celery, trimmed, 1/4-inch dice (about 1/4 cup)
2 Tbsp  Food You Feel Good About Cleaned & Cut Peeled Garlic, minced
1 (about 1/2 lb)  tomato on-the-vine, cored, 1/2-inch dice (about 1 cup)
2 cups  Food You Feel Good About Vegetable Culinary Stock
1 Tbsp  Tabasco sauce
1/8 tsp  ground turmeric
1/8 tsp  ground cumin
1/8 tsp  ground cayenne pepper
1 tsp  salt plus additional to taste
1/2 tsp  black pepper
1/8 tsp  chili powder
2 Tbsp  Wegmans Cornstarch
1/4 cup finely diced  sweet green pepper - See more at: http://www.wegmans.com/webapp/wcs/stores/servlet/ProductDisplay?langId=-1&storeId=10052&catalogId=10002&productId=347707#sthash.4cq9OoND.dpuf

1 cup  Goya Red Lentils (International Foods)
4 cups + 2 Tbsp water, divided
2 Tbsp  Wegmans Salted Butter
1/2 cup peeled, 1/4-inch diced  onion
1 stalk  celery, trimmed, 1/4-inch dice (about 1/4 cup)
2 Tbsp  Food You Feel Good About Cleaned & Cut Peeled Garlic, minced
1 (about 1/2 lb)  tomato on-the-vine, cored, 1/2-inch dice (about 1 cup)
2 cups  Food You Feel Good About Vegetable Culinary Stock
1 Tbsp  Tabasco sauce
1/8 tsp  ground turmeric
1/8 tsp  ground cumin
1/8 tsp  ground cayenne pepper
1 tsp  salt plus additional to taste
1/2 tsp  black pepper
1/8 tsp  chili powder
2 Tbsp  Wegmans Cornstarch
1/4 cup finely diced  sweet green pepper - See more at: http://www.wegmans.com/webapp/wcs/stores/servlet/ProductDisplay?langId=-1&storeId=10052&catalogId=10002&productId=347707#sthash.4cq9OoND.dpuf

1 T cooking oil, I generally use a mild olive oil
1 medium onion, diced
2 stalks celery, diced
2 T minced garlic
1/4 t turmeric
1/4 t cumin
1/4 t chili powder
A pinch up to 1/2 t red pepper flakes
1 14.5oz can of no salt added diced tomatoes
1 green pepper diced
2 c stock (vegetable or chicken both work nicely)
1 c water
1 c split red lentils sorted (to make sure no little rocks or other debris got into the bag) and rinsed

Instructions:
Over medium heat (stove top) or set to saute (electric), heat oil.  Add onions and cook for a few minutes until they begin to turn translucent.  Add celery and garlic and cook until fragrant.  Add the turmeric, cumin, chili powder and red pepper flakes.  Cook, stirring, until mixed well and fragrant.  Note: red pepper flake heat multiplies in a pressure cooker.  Do not underestimate red pepper flakes!  If this is your first time using them in a pressure cooker I recommend starting at the low end knowing you can always add a little hot sauce to the finished product to spice it up.  Add can of tomatoes, diced green pepper, stock, water and red lentils. 

Cover, lock lid, and using high heat bring to high pressure (or set your electric pressure cooker to high for one minute).  Once the cooker achieves high pressure, reduce heat and cook for one minute (if you're using an electric just let it do it's thing).  After one minute, for a stove top, turn off the heat and allow pressure to come down naturally.  If using an electric, be sure to unplug or turn off "keep warm" and allow pressure to come down naturally for 10-15 minutes (because of the insulation an electric PC can take much longer to come down from pressure but I find 10-15 minutes to be sufficient).  

Once the pressure has been released or after 10-15 minutes, carefully remove the lid tilting it away from you to allow the steam to escape.  Season with salt and pepper to taste (salt will generally be between 1/2 teaspoon to a full teaspoon).  Blow on it before trying it because it will be HOT. 

You can serve this a green salad if you want to be healthy like that.  Personally, I find this dish to be so nutrition packed that I can justify serving it with warm from the oven homemade cornbread.  And if you're looking for a delicious cornbread recommendation, this one by Pat and Gina Neely is my go-to recipe.  I cut the amount of sugar in half though, and generally use about 3T of butter instead of 4T because I add about 1T of bacon fat to a HOT cast iron skillet before pouring my batter in for a golden brown delicious crust. 

I threw this recipe into MyFitnessPal, omitting the turmeric, cumin, chili powder and red pepper flakes as they are tough to estimate and likely contribute very few calories/fat to the finished dish.  Here is what it calculated for nutritional information:

Hope you enjoy this version as much as we do!

Colorado Elk Hunting

So, as many of you know, my husband returned from his Colorado Elk Hunt.  And he was successful.  As were his two hunting companions, his brother Cort and his first cousin (once removed) Brennon.  That meant this past week was a mad dash to process all that meat.  Because.  Well, we're frugal.  And if we can do something ourselves and save a few pennies (later to be spent at places like Cabelas [him] and Athleta [hers]) then you bet your dupa we are going to do it! 

I've been asked a few questions regarding the elk hunt.  In a nutshell:

1. Yes, they drive.

2. It's about 27 hours, straight through and in great weather, to the cabin they rent.

3. They sleep in shifts on the drive and only stop for gas.

4. Cabin rental is about $25 per person per day.  Wood heat only.

5. There are four rifle seasons, each 5-7 days long.

6. One of those rifle seasons is permit by lottery only, the first season. 

7. This year the guys bought over the counter permits for second rifle season.

8. Each permit was $616 and allows you to shoot a bull elk ONLY. 

9. Success rate at their camp was 5 elk for 50 hunters - 10%. 

10. For Matt's crew: 100%

11. My husband is the "elk whisperer."

12. Seriously, this was his 11th year out there (10th elk) and this year alone he spent about 45-50 hours studying topomaps to select his hunting spots. 

I can't get over how beautiful Colorado is...this is straight out of camera.  Gorgeous!!
 

 
Ok, now some details.  A few exampes of the terrain they hunt. 

 

They even decided to forego the luxury of their cabin for a few nights, hiked REALLY far into the mountains and pitched tents. 

It was while they were in this area that they could hear elk buggling all around them and where Brennon and Cort both shot their elk.  This was so far in that the guys wound up hiring an outfitter to pack the meat out.  Cort went out with them, three horses and three mules.  In my opinion, Cort had the best day ever.  His trip, riding the horse with those guys and spending the day in the mountain.  I don't know.  It just sounds amazing.  The day started out beautiful.

Ended a little snowy.  But still.  I would have gone in a heart beat.

 

 While Cort was packing out his and Brennon's meat, Matt was busy too!!

Its kind of funny, a week later I'm just learning that although the outfitter packed out half of the meat from Matt's elk too, it wouldn't take the rack.  Scroll back up, see how there are only two racks in the snowy picture?  It's because one of the three mules REFUSES to carry a rack!!!  I don't know who that mule's union rep was but he managed to get it in his contract that he doesn't ever have to carry a rack. 

So, that was Tuesday.  That means the guys had Wednesday, Thursday AND Friday to "play!"  They went Ranger riding and fished.  The evidence of that fishing happens to be in my freezer too. 

 

The guy who owns the cabins called these "toads."  I'm not sure what that means other than he would mount them on the wall.  And maybe someday, we will have a replica of that one made.  (So...I've learned that mounting an actual fish can be not so awesome, but if you get great measurements and pictures you can have a replica of it made which will last much longer.)

All in all...sounds like it was an awesome trip.  I'm so happy for the guys.  They did awesome and get to feed their families.

So how big is an elk?  How much meat do you get. Here is a shot of Matt laying next to his animal.  Matt is 5'9". 

A mature bull elk can weigh between 750-1000 lbs.  We estimate this particular animal netted 300 lbs of meat - that is bone, skin, and external fat removed.  Of that, Matt and Brennon packed out 88 lbs and 115 lbs, respectively, on their backs 4.25 miles on the Continental Divide.  Shoot man, that's a LOT of work.  But that's just the start of the hard work.

Monday Matt and I spent 4 hours each cutting and trimming the backstraps and rear quarters. 

 

That first picture is the "backstrap."  On a cow this would comprise of the cuts coming from the longissimus dorsi, things like the ribeye, strip and the strip portion of a t-bone.  We don't keep any bones from game in this house which is why that top photo is the muscle only.  Middle photos are all the large cuts from the hind quarters: sirloin, sirloin tip, botton round, top round, eye of round, etc.  In all, about 80lbs worth of meat.  That bottom photo, those are the two sirloins, nice roasts or sliced into large steaks.  They're each 7 lbs (I weighed them...my kitchen scale might be one of the most used "small appliances" in this house!). 

We used a commercial grade vacuum sealer from Cabelas (Cabela brand) to get all this into the freezer.  That's what I did Tuesday night with the help of a neighbor who kept me company (with two of his munchkins...thank you Kevin!) and held the bags open. 

Wednesday we had "off" (company dinner) but Thursday we were back at it.  Cutting and trimming the front shoulders and neck.  This meat is tougher and generally used for ground meat, whether that be packages of 100% grind or blended with pork for flavored sausage. 

Friday we relaxed because Matt was home late from work.  Thank goodness!  It was nice to just relax together.

And then Saturday we were back at it.  And boy was Saturday a LONG day.  We packaged 58 lbs of 100% ground elk.  For sausage we made about 32 lbs of sausage with spinach and bleu cheese (25 lbs meat, 5 lbs spinach, 2.5 lbs of cheese), 32 pounds of breakfast sausage divided into 12 oz packages, 25 lbs of Polish sausage (that are still in the smoker!!), 24 lbs of bratwurst style and 12 lbs of chorizo. 

Right now everything from that elk is in the freezer except the Polish.  Oh, and about 20 lbs which are curing/bringing in the fridge for corned elk.  I will note that we have already cooked up and enjoyed a portion of the psoas muscle - the tenderloin.  The filet mignon.  The piece that if you go to Wegmans and buy D'Artagnan deer tenderloin will run you over $40/lb.  It was delicious! 

So wrapping it up...

13. We have commercial grade meat grinder, sausage stuffer and vacuum sealer along with other miscellanous equipment, i.e. totes, trays, to do this ourselvers.

14.  "It sucks ass" - Matt Ruminski.  It's a lot of time, a lot of effort.  You really have to love it.

15. But wow, being that close to your meal from animal to plate really makes you appreciate the sacrifice and all the work that goes into it.

15. No, meat isn't for sale.  Per regulations, we can't.

Nerd Alert!

I might have to actually drag my tail into the office this Thursday.  Just realized that the monthly Professional Development Hour (PDH) presentation is going to talk about the "hydraulic jump."  I remember learning about hydraulic jumps in college and thinking they were the coolest thing.  In one of our labs we had a large water flume and were able to create a hydraulic jump in it.  As interesting as I find the science, different types of hydraulic jumps can create deadly conditions. 

Hydraulic Jump in a Flume

The video in the link in the caption is probably similar to the presentation that I'll be listening to on Thursday and around 11:30 minutes they create different types of hydraulic jumps in the lab and show how people can get trapped in them.  I guess you can consider this my public service announcement...be aware of potentially dangerous water conditions and pay attention to any signs you see posted on a waterway.  Conditions might not look dangerous to you but that might not be the case in reality. 

Told you I was a nerd. 

This PDH times nicely with a required software update to my work laptop that requires us to be physically plugged into the network.  I also like going into the old office every now and then to say hello to the folks I used to work with on a regular basis.  Which!  I was able to do a little bit of this past Saturday at the chili party I mentioned in my last post because it was hosted by one of my former coworkers.  This was her third annual chili party.  Initially, I thought it was just a chili party but quickly learned it was a chili CONTEST.  I love making chili.  And eating chili.  But I've always steered clear of contests.  Why?  Because I like my chili, but I fear no one else will like my chili.

And well, I didn't win.  But there were A LOT of really good chilis there.   I have oodles of new ideas now to incorporate into my own cooking.  Just wait until next year!!  In the meantime...leftovers...

I like chili with big chunks of stuff!

Saturday I spent most of my time in the kitchen, simmering my chili and getting my dishes ready for dinner on Sunday.  I made two of my favorite dishes...moussaka and a roasted veggie white lasagna.  Moussaka is sometimes described as a Greek lasagna with eggplant instead of pasta.  It's time consuming to make but oh so worth it.  Moussaka starts with a meat sauce, generally lamb, but you know me...why buy red meat when I have deer and elk already in the freezer?  You layer that with fried eggplant which in my experience takes a long time to do because of the sheer quantity needed - 3.5lbs.  I decided to grill it this time.  The eggplant filled my grill grates three times.  But took so much less time to cook.  I might have to make it more often now that I've shaved some time off the prep. 

Was really impressed at how even the heat on my grill is.  Go Weber!

The meat sauce is made with the ground meat, onions, garlic, allspice, cinnamon, tomatoes, and white wine.  After two layers of each the sauce and the eggplant you top it a cheese sauce. What is not to love about this dish?? 

Assembly!

 

Not an awesome picture but gives you an idea

 

I'm not Greek by blood at all.  But if my taste buds have any say in the matter I'd say I'm at least half.  :-)

If you're interested in the recipe I use just let me know and I'll happily share it.  Since it's from a cookbook I hesitate to put it up here without permission.  Not sure what all the rules are but if you like Mediterranean cooking as much as I do, you might want to check out this cookbook. 

So with the moussaka and the lasagna, a salad brought by my sister in law, homemade bread and two pies from my mother in law, another pie from my mom, and some cheese and dried fruit w/crackers from my brother in law's mother in law (got that??), we had enough food on Sunday for the largest dinner I've ever served...13 adults and 4 munchkins.  It was an awesome evening with family welcoming home the guys from their Colorado trip.  And...I think it come the holidays I might be able to convince Matt to have BOTH our families over at the same time.  We officially fit!  :-)

Do you have a go-to dish for entertaining? 
Any tips for hosting a large family holiday since I am seriously considering it this year??

Running out of time!!!

I only have two more nights with the house to myself before Matt gets home.  Call me strange (most folks already do), and I suspect it has A LOT to do with the fact that we don't have kids, but neither of us mind when the other goes away on a trip, whether business or pleasure.  Though I think the MONTH I was in NYC following Hurricane Sandy might have tested the limits a bit.  But when I disappear for 4-5 nights for a Ragnar Relay, and his biennial 11 day trip to Colorado, we can handle those.  Don't worry...this doesn't mean we don't love each other. :-)

Usually when Matt is away I spend time with my sister. Unfortunately, this time, she is away too.  Total bummer.  So I've had to entertain myself in other ways, like hanging with my friend Jen and catching up on all the stuff on the DVR that accumulated while I was in Missouri.

I also wandered around Wegmans for about an hour last night.  That's fun.  And I bought myself flowers.  Cheers up the room a bit I think!

Completely amused at my "glowing" vase.

The other day Matt had given me one job to do while he was gone.  Buy a pot to transplant some of our herbs from outside into so we can enjoy them all winter long.  Oops.  Fail.  Amazon delivered a new one that's about 1.5" shorter and should work nicely.

Look at me trying to be all "artistic."  Instead I think
I accomplished "poorly lit."

When it's just me (and Lexa) at home, I make coffee in my French press.  If Matt is home and drinking coffee as well, we use the regular auto drip so we only have to make one pot as the French press doesn't have the capacity we need for each of us to enjoy two (10-oz) cups.
 

Turns out that wasn't a baking pumpkin.  "Decoration" pumpkin it is I guess
with the last remaining flowers from our garden.

One day I need to run the French press and the auto drip side by side with the same type of coffee bean and similar quantity of grounds to see how  much of a difference there is.  Besides the fines on the bottom of the cup, could I actually tell the difference??  I splurged on an organic Sumatra coffee yesterday from Wegmans and used their machine to coarsely grind it.  I've been using my mechanical grinder and although it is great for grinding beans to be used in an auto drip or espresso maker, I find it incredibly inconsistent for a French press.  The resulting product is generally a mix of REALLY fine particles with a few practically whole beans.  I'll fore go freshly ground coffee for more efficiently ground coffee. 

I have to admit though, sometimes the cooking falls by the wayside when Matt isn't home.  I'm just not as motivated to cook for one as I am for two.  Yesterday though I did try a new recipes.  I joined a 5-day Facebook "event" during which each day 2-3 new "clean" and healthy crock pot recipes are posted.  You all know I'm a huge pressure cooker fan and my crock pot generally has to get dusted off each time I use it, but intrigued by the thought of healthy crock pot recipes I decided I'd give this a shot.  Last night was a beef and broccoli dish. 

Venison and broccoli "clean" recipe.  Pretty tasty!

The "sauce" it made was more of a broth, but for those of us who are turned off a bit by the overly sweet and thick sauces you get from a takeout joint this was definitely a refreshing and welcome change.  With permission from the recipe author, Kerry Bossard, here is the recipe:

Day 2: Afternoon
We LOVE Chinese food in our house, but between the high sodium and heavy ingredients, it always leaves me feeling "blah". This recipe has helped curb that craving and made me feel good about what I'm feeding the kids. I always steam extra broccoli plain on the side because my kids don't like theirs with "sauce", and then I can skip the rice. Enjoy!!

Beef and Broccoli
2 lb Flank Steak cut into strips, width-wise (this makes for easier shredding at the end!)
2 cups fresh broccoli, chopped
4 green onions, sliced length-wise (optional)
1/2 C low sodium Beef Broth
2 T liquid aminos
2 cloves minced garlic
1 t ground ginger
1 t onion powder

Spray crock pot with non-stick Olive oil spray Place flank steak in crock pot. If using green onions, sprinkle on top of steak. Mix together beef broth, liquid aminos, garlic, and spices, and pour over meat. Cook on low 6 1/2 hours. Shred beef using 2 forks and add broccoli. Cook an additional 30 minutes, or until broccoli reaches desired tenderness. Can serve over brown or wild rice, or with additional steamed veggies.

This morning they posted a recipe for clean and healthy Swedish meatballs.  Which is timely as I was thinking of making Swedish meatballs as an appetizer this Sunday.  Now I have to decide...which meatball recipe do I use?  I'm half tempted to make one of each and see which one every body likes better.  To even the playing field a bit I would use venison for both.  If only I didn't have so much other stuff going on for Sunday as well I would definitely be up to the task of making both. 

I have a few cooking projects this weekend.  For tomorrow evening I am making a pork and hominy chili from Cooking Light.  I guess one could argue (if you're that person) that it isn't a chili, but more of a stew since it lacks the traditional beans.  But I find chili to be a very broad term and use it loosely to describe a variety of chili-like dishes.  I'll let you know how it turns out!  I'm also making moussaka for dinner on Sunday. 

Moussaka being assembled.  Meat sauce, cheese sauce
and eggplant.  Comfort food!!

I was also initially planning a roasted veggie white lasagna (which is AWESOME) but found out a few minutes ago that three fewer adults than I initially expected aren't coming.  I don't think I'll need that much more food!  Sunday should be fun though, inviting folks over to welcome back Matt, Cort and Brennon from the Colorado trip, hear stories and see pictures.  I'm sad Brennon and his family won't be joining us, maybe next time!  But as of right now I'll have me, Matt, my folks, and maybe my nieces, Cort, his wife and two daughter, his in laws and Matt and Cort's folks. 

Hmm...now that I'm thinking about it though, I have all the ingredients for the lasagna, I  might as well make it also.  Because...leftovers! 

Busy schedule for the next few days.  Last night I made it out to yoga for the first time in forever.  Tonight I'm going out to dinner with my mom for Local Restaurant Week.  Tomorrow is a chili party and then dinner chez Ruminski Sunday.  I thrive on being busy though.  It isn't until I have what appears to be an unmanageable list of things to do am I actually motivated to do them (ask me how this attitude impacted my grades throughout high school and college).  So after work today, I go into hyper drive and I'm actually looking forward to it.  Throw on a few podcasts and away we go!

Do you have any fun plans for this weekend? 
Have you tried "clean" eating?  Any recipes you'd recommend?

Milestone Pod and other running related items...

...which may contain a little TMI.

My interest in running and yoga, as alluded to in my previous post, seems to wax and wane.  When I'm on a yoga high I'm all things yoga.  Same for running.  And when I'm on one of those highs I tend to buy stuff whether that's a new pair of running tights or a nice flowy yoga top.  With my recent running high I decided to tell you about a few of my recent running related acquisitions.  Some I have opinions on, others I haven't had long enough to form opinions on yet. 

First up...my new sneakers.  Here's the deal, I need to own as much stuff as I can so that I have as few reasons as possible NOT to run because the upcoming winter generally has a whole host of excuses not to run.  Well, this year I will have one less reason not to run.  I recently purchased the Brooks Adrenaline ASR 12 GTX.  I haven't picked them up from the store yet so I'm a little concerned reading the two reviews indicating they run small.  At the store they told me I shouldn't have to worry about them NOT being a narrow (which I usually special order if I'm buying Brooks Adrenaline regular sneakers) because these have a stiffer upper and will feel more narrow.  They even said they've put women in the men's version to account for this.  I'm hoping my narrow foot will find the fit works.  My theory is having a gore-tex sneaker with a more rugged tread will keep be running all winter long.  Fingers crossed!

Second.  One size fits all UNDERWEAR.  Yes, you read that correctly.  Under Armor sells a one size fits all pair of undies.  These were a bit of a Zulily impulse purchase.  Read the reviews on Amazon before purchasing.  A little mixed but one of the reviewers had similar dimension to me and she gave them 5 starts so I took a chance. I've run them once and, well, they are underwear.  I had no complaints.  They seemed to stay in place.  That might have had something to do with the particular pair of capris I had on at the time - compression - so I will have to try them again with a looser pair of running shorts to see if they stay in place as well.  But bottom line, I rarely wear shorts running anymore.  I'm almost capris or tights 100% of the time now so as long as they stay in place while wearing what I usually wear then I'm happy.  I just had to tell you about them because, well, one size fits all underwear?  Don't tell me you weren't curious!

While talking underwear though I might as well mention...third...Moving Comfort technical undies.  These DO come in sizes and I'm very happy with them as well.  And they do dry very quickly. If you haven't "upgraded" to athletic specific under garments yet I recommend investing in a few pieces. Wicking and quick drying fabric really does make a difference.  And I know I know...we're working out, we aren't supposed to care what we look like.  But underwear lines don't make me feel cute and I run much faster when I feel cute.  ;-)

I also recently bought three different sports bras by Moving Comfort.  They have a line called "Secure Collection."  I've decided these might be my favorites.  They are super comfortable.  The "Hot Shot" might be the best of the bunch though I really appreciate that Moving Comfort made a model, the "Fine Form", which has a hook and eye closure for those days I don't feel like being a contortionist in order to get in and out of my bra.  That one though, the straps seem to squeak a little.  Note, "Vixen" from their "Stabilize" collection has fallen to the bottom of the pile.  It is TIGHT around the band.  Not a fan.  And no secret here...I don't really NEED much "stabilizing."  :-P

Lastly, I think, is the Milestone Pod.  I've logged three runs on it now.  Was hoping to have better feedback on it than I do.  I mean, after two runs and calibrating it, my run Monday matched the mileage on my RunKeeper almost exactly.  That's cool.  But it keeps telling me I'm a heel striker.  Do I look like a heel striker to you?

Hmm...don't answer that.  But seriously, after seeing this picture and attending a Good Form Running workshop, I've made a concerted effort to NOT be a heel striker.  And it doesn't feel like I am, but the pod told me last  night that no matter how hard I try, I might always be a heel striker. 

So what is the Milestone Pod (if you didn't click on the link already)?  Its a little gadget that you lace into your sneakers and it automatically starts collecting data when it senses something that might feel like running to it using a variety of sensors.  It's small and light enough on the sneaker that I've never noticed it and since it syncs with your phone when you're done running (via Bluetooth 4.0) you technically don't need to have your phone with you on your run.  I do.  Because, podcasts.  But it's nice knowing that if I have a rainy or snowy run ahead of me I don't have to bring my phone and risk getting it wet. 

What information does the pod collect?  In addition to the stats below, it also calculates a run efficiency score which didn't make my screen grab but I'll chat more about that later. 

RunKeeper on this same run tracked me at 6.02 miles, a pace of 9:04 minutes/mile for a total time of 54:33.  I'm pretty sure that the Milestone Pod actually "pauses" when I do.  Looking at my splits from both devices this makes sense as I know during which miles Lexa wanted to take a break and when I had an extended period of time waiting for cars before I could cross the road.  RunKeeper tracked me at an average of 165 steps/minute to the pod's 169 steps per minute.  All in all I'm happy with the pod.  I'll probably always have my RunKeeper on me (or perhaps I'll get a Garmin watch one of these days - at which point I'll probably STILL run with my phone because (1) I love listening to podcasts and (2) it feels safer one long runs having the ability to phone for help should I need it).  I do like having an easy and cheap - $25 - way to track mileage on my sneakers.  I'm still trying to figure out what Leg Swing is and where you would ideally want it to be.  I had a short 2 mile run during which I set a metronome to 180 steps per minute to see how that cadence affected my stride and I can tell you that my numbers, especially leg swing, changed.  I was 48% low and 52% mid.  Is that better than 100% low?  I don't know!  I was faster though, my cadence was in the "ideal" range coming in at 178 steps per minute.  And the pod does calculate something called "run efficiency."  At the higher cadence my run efficiency score was 83, which is my highest tracked.  That number is calculated from a combination of stride length, stance time and cadence. 

All this is new to me.  I used to just run.  But with having had a few minor injuries over the years I'm trying to really focus on my stride and strengthening my "run muscles."  Hence my new Milestone Pod toy.  :-) 

I think one of the most effective running tools out there though might be a simple camera/video camera.  Here is another poached picture of me from the Wineglass Half Marathon. 

It's no wonder I often get stitches in my sides...I'm constantly rotating as I run.  My arms are crossing in front of my body and my torso is generally twisting.  This is very inefficient as it's using my core muscles to not only stabilize my run but to do this twisting motion as well.  This can really tire out your core prematurely.  So I'm working on trying to keep things straight as well. 

Ugh!  So much to think of while I'm running!!  I long for the day I can go out and just run.  When my stride has progressed to the point where I'm naturally doing all the "right" - or right enough - things so that I don't have to be thinking "am I twisting?" or "am I landing mid-foot?"  Nothing feels better than returning home from a 6-8 mile run and feeling as though everything went right.  Your pace was comfortable, your breathing wasn't labored, and maybe if you'd wanted to, you could have just kept on running.

So tell me...do you have any fun running related items/gadgets you're in love with?  Have you ever invested in gore-tex sneakers?  And Nike...does ANYONE else run in Nike sneakers or am I the only one??