This has been my first full week of training since running the Vermont 100.  After a great 15 mile training run yesterday around Lake Cockaponset, I thought that adding in a race to the week would be a perfect way to get myself back into the swing of things..  The Mt. Toby 14 miler was this weeks featured race in the Grand Tree racing series.  After going thru a 3-4 week low period, I really wanted to get in some speed work in the form of a trail race.  

I have never ran Mt. Toby nor did I know anybody who had, so I would be going into unfamiliar grounds.  All I knew is that the course is 7 miles up, then 7 miles down.  With that I figured I would at the very least be getting in some nice hill climbs!

I arrived up in Sunderland Mass bright and early, at about 7:30am.  The race didn’t start until 9:30am so I had a good amount of time to relax and chill out before the start.

 I was later joined by my friend Douger who was looking forward to running his longest trail race to date.  Doug is pretty new to trail running and before today, had only run the Bimbler’s Bash 10k.  So with Mt. Toby, he would be doubling his longest run.  If the Bash was a true 10k, then he would be doing a bit more than double, but we know the truth!  

With only 80 runners, the race would be pretty low key.  After a quick briefing, the race was underway.  Runners rapidly shot out thru the entrance to the park and made a dash for about a 1/4 of a mile down the paved road.  The pace, for some quickly slowed as the first of about 3 major climbs began.  For about 2-3 miles, the course led the runners up a dirt fire road.  The course would flatten out a bit and make its way thru a not so scenic trail until another climb was to be dealt with.  I simply put one foot in front of the other and tried not to exert to much energy.  My goal was to save it all for the return, since I knew it would be pretty fast coming back.  A rare downhill brought us to an aid station and about 3/4 of a mile of flat dirt roads.  The last 1.5 miles was a steep climb to the turn around.  Here I decided it would be best to save myself and power walk.  I kept a close distance to another runner who I would stay with throughout the entire race.  Once the summit was reached, I drank a few cups of water and made a mad dash for the finish line.  

The initial return was fast.  My pace picked up and I ran as fast as I could without getting out of control.  Running fast downhills requires full focus, because a fall at 7-8 minute pace would hurt…alot!

I push my pace as best as I could and focused on my footing with each and every step.  Before I knew it i was back on the road and just a few hundred yards from the finish line.  I crossed the line at 1:54:52 which was good enough for 20th place.  I was very happy with myself and relived to know that my body was finally ready to start putting on more milage.  

Doug would come in around 2:35, tired and sweaty but happy to have finished.  

Great race and an awesome way to spend a sunny Sunday.  Afterwards, I headed north to Greenfield to check out their co-op.  I was amazed at the beautiful locally grown produce that filled the shelves.  A quick snack and I back on the road heading home.

Browsing around the Internet, I read that swimming phenom Michael Phelps has signed on to be a spokes person for Kellogg’s Frosted Flakes.  This kills me!  Anybody who tuned into the Olympic’s saw videos of his 12,000 calorie a day intake.  It is one thing to eat whatever you can to take in calories, but to sign on to promote a junk food cereal that contains garbage products like high fructose corn syrup is just bad.  

It is not my place to tell people what they should be eating, but when are we Really going to start pushing diets high in fruits and vegetables.  I know there is more money in refined sugar than fruit but do we see where the health of this nation is going?  

At 23, Phelps is like a well oiled machine.  We saw that he is invincible in the water, but his diet will take a toll on his body.  

To me, this shows that money talks.  Bad move Phelps, bad move.

It has been quite a few years since I ventured east into the depths of New England.  Since my long time buddy Frank was getting married this weekend, I took it as a great opportunity to do some exploring.  After packing the car full of coconuts, bananas, lots of tomatoes, and a freshly picked watermelon, I made my way up 95 towards Portsmouth, NH.  I have never been to Portsmouth and since my ex assistant Juliet was spending the summer there, I thought it would see what the mini city by the sea had to offer.  It was so great to catch up with Juliet.  She is an amazing girl and is full of life.  She is in her last year at UNH and is working with the slow foods movement and studying sustainable living.  While in town, we would visit her friend Rachel and get a perfect green juice!  This tiny store front was perfect.  it was just big enough to hold maybe 4-5 people but had lots of character.  This was a perfect model for a business i would like to start in the future.

After parting ways, I drove another hour north until I reaching Portland. As I headed into the Arts District of downtown, I came to an outdoor concert so i quickly pulled over to watch a few tunes.  Throughout the summer, Portland hosts free outdoor music every Thursday night from 5-9 pm. Once the show was over I wondered around town and checked out the different sights and sounds of this quaint northern port town.  

While in my second year of culinary school, I came to Portland hoping to apprentice at Fore Street.  This restaurant stands as probably Maine’s most well known stop for good eats.  Chef/Owner Sam Hayward brings the freshest ingredients to the open kitchen of Fore Street and features products that are native to the soils and waters of Maine.  Unfortunately I lacked the experience needed for this demanding kitchen, so I did not get a position.  I would end up working for Todd English’s Olives in Boston.  This restaurant was no joke and still stands as the most intense work experience I have ever had!  I am truly blessed for the experiences I had there.

Anybody up for a long run??

Now tired, I drove until I reached a dark quite spot and pulled over.  I leaned back my drivers seat, wrapped myself up in my sleeping bag and called it a night.  By 6:30 am I was wide awake and full of life, so I took a drive until I found the parking lot to the Harborside Trail.  Not a trail, but a paved sidewalk that gave way to beautiful views of port and downtown Portland.  Hazy skies eventually gave way to sun.  With great pride and glory its rays cast an amazing light down upon me.  I ran around for 6 or so miles until I eventually looped back to my car.  A couple of coconuts later, I was refueled and ready to enjoy another day up north.  

Tomorrow morning, I meet with Maine’s Trail monster Running Club. Ian, Jamie, Stephen, Chuck and others will run somewhere between 20-30 miles.  I always look forward to new trails, new views and other fellow ultra runners!!  It has been a month since we all ran VT so it will be fun to see where we are with are recovery.

Ultra running superhero Karl Meltzer is 10 days into his attack on the 2000 plus mile Appalachian Trail.  For those of you who don’t know, the AT runs from Springer Mountain in Georgia to Mt. Katahdin in Maine.  His goal is to beat the current speed record which stands at 47 days.  Karl has been averaging some 30 plus miles a day and will continue to push his  body through whatever mother nature throws at him.  Click here for day to day updates on Karl’s where abouts.  Over the last 10 days on the trail, karl has been running into numerous bearded hikers so fellow Bimblers thought it would be fun to grow some facial hair and send some love.  

In November, I am planning on visiting Hawaii to help put together an amazing event.  Are you interested in joining me??  Laura Fox and company are busy putting together the Raw Games.  4 days of bliss in the tropics.  In the works is a mini triathlon, sprints, coconut tree climbing, surfing, and much much more!!!.  I can’t forget to mention that fresh, ripe fruit will be in abundance!!

Conor Oberst and the Mystic Valley Band  ”Souled Out”

Jose Gonzalez “Heartbeats”

Silver Jews “Getting Back Into Getting Back Into You

While many veggies in the garden have started to dwindle in production, my 30 something tomato plants have begun to ripen by the handfuls.  The other day I must have harvested at least 25 pounds.  I am using them as fast as I can knowing that in 2 weeks, i will be away from my beautiful heirloom tomatoes.  

After getting in a 1 1/2 hours on the bike this morning, I arrived home to hear thunder overhead.  Instantly, the rain began to come down with force.  So i took this as a perfect opportunity to create some simple yet tasty tomato dishes.

Hope you like them!

Tomatillo Salsa

This is my first year growing tomatillos and I will certainly make sure to bring it back each year.  The sweet green tomatoes have almost a cheese like taste and mix well with Mexican flavors.  

5c tomatillos, chopped small

1/4c red onion, small diced

1/2 jalepeno, minced with seeds

1/2c cilantro, chopped fine

1 lime, juiced

1 clove garlic, minced

2t cumin, ground

1t coriander seed, ground

1t fresh black pepper

To taste sea salt(optional)

Mix all ingredients together and allow flavors to combine.  

Chunky Tomato Stew

This stew is a cross between Gazpacho and Minestrone.  The flavors lake the flare of South America but more resemble that of the Mediterranean.  Lots of fresh basil give this a wonderfully fresh taste.  

2c cucmbers, diced small

2c zucchini, diced small

3c tomatoes, diced small

2 cloves garlic, minced

1c celery, diced small

2t fresh black pepper

1/2c basil, chiffinade

15c fresh tomatoes, pureed

To taste-sea salt(optional)

Mix all ingredients and allow to sit a few hours to meld flavors.

Tomato Salsa

When it comes to making salsa, I think it is a must to cut everything by hand.  Yes it may be easier to chop in a food processor, the end product will be that more flavorful if hand cut.  Plus it keeps the veggies from getting to watery.

6c tomatoes, chopped

1/2 jalapeno, minced with seeds

1/2c cilantro, chopped

1/4c red onion, minced

2 cloves garlic, minced

1 lime, juiced

1t chipotle powder

1T cumin, ground

1t coriander seed, ground

2t fresh black pepper

To taste-sea salt(optional)

Mix all ingredients well.  Adjust spice to meet your taste buds.

Cherry Tomato Salad w/ cheeze and crackers

25 cherry tomatoes

5 olives, chopped

2T chives, chopped

1 1/2T olive oil

1t lemon juice

5 basil leaves, chiffinade

1t sea salt

1t fresh black pepper

Toss all ingredients together and allow to marinate for a few hours.  

Yesterday, I hosted a potluck and wild edible walk on The Duck Hole Farm property in Guilford.  About 15 people showed up for a day of solitude and peace on some 500 acres. After a few hours of garden visits, Frisbee tossing and sun tanning, we headed out for a walk with Del.  We spent close to 2 hours walking around the property as he helped us identify and taste many delectables from nature.  His walk was filled with culinary preparations and interesting folklore of many plants such as sassafras, jimson weed, saint john’s wart, and many others.  I look forward to getting more in tune with thee abundance of mother nature’s gifts.

One interesting point he made was how to get in tune with a foreign plant before consuming.  Del mentioned staying focused and being well grounded before a plant is taken into the body.  For those who saw Into the Wild, we could see where Chris was in desperate need of nutrition before consuming the wrong plant. Sometimes we are a bit careless in times of need.  Like the Native Americans before us, it was always important to develop a relationship with plants before using them as a source of food.

As the walk came to an end, we gathered around an abundance of food, gave thanks, then enjoyed the creations.  We where treated with another gift of nature as the moon began to rise overhead.  Not to far away, a pack of coyotes began to call out with much enthusiasm.  

As the day came to an end, I gave thanks to being part of an amazing community of people.  Since the completion of the VT100, I have felt myself getting into a bit of a funk, so this was the perfect thing to get me back into action.  A lot of ideas have been floating around my head, and more traveling opportunities have been opening up for me.   I am currently planning an extension of my Ireland trip to include a trip to the north.  Also in the works is a trip to Hawaii in late November!!  

I find myself being very goal oriented.  I am always working towards a goal and trying to better myself each day.  For the last few months, I trained hard for VT, and now that it is over, I wonder what I will do next.  I need to give thanks for my health and use this time of transition to just be.  This would be a great time to start my non existent yoga practice since my legs seem to get tighter and tighter with each passing day.

In other news was given a sweet surprise when I found out that a large chunk of property that was clear cut is going to be a farm and not a dozen overpriced homes!!  Not sure who the farmer is but I like him or her already!

I just saw this video on a forum and thought I would share it with you.