Marathon Day NYC 2011

34th street and 11th Ave, we step into the expo to get our race numbers. The energy and excitement of 45,000 runners fills us with a new buzz. Do we belong? Have we earned the right?. Our unconventional training seems scarily inadequate. There is no changing anything at this point so we push on, making our final preparations. Pick out race clothes, write name on shirt and pin on number, carb load, pack post race supplies, set alarm, sleep, morning strech, eat nervous breakfast, catch cab to Statin Island ferry.

There are runners in all shapes and sizes, other nervous breakfasts, muffin, monster brownie, egg sandwhich, ball caps and bandanas, lycra, living billboards with t-shirts fighting cancer and autism, tutus glued to running shorts. Bus to the starting line. Free coffee and bagels, no thanks- too much at stake. Bodies covering every inch of side walk and grass, sleeping bags to keep muscles warm.

We reluctantly strip off all warm clothes and send them to the finish line. Discussion again, how shall we run? Time does not matter- we want to believe this but it is hard. Head to the starting line. Star spangled banner, elite runners burst from starting block. Ten minute miles we agree, this should be our goal, at least for the first ten miles. Try to be fresh at the half.

Calculating splits from races clocks is too hard. We run trying to listen to our bodies. 2 million spectators spread out over 26.2 miles, hardly a moment without cheering. Brooklyn first.  “TJ you can do it”, “Julie, you got it baby” the effect of our names called by strangers on the sidelines is utterly uplifting. Music of all kinds, tiny hands held out for high fives, offerings of Halloween candy, orange slices and banana halves. We catch up with the runners aiming for a 3 hour and 50 min race time and settle in.

Mile 11, “ouch”, “oh no” a new but familiar pain shoots through my left knee quickly escalating to severe status. As I stop to asses the situation I am jostled by runners with too much momentum to stop. I wonder if this is the end. Can we walk 15 miles to the finish? Stretch, keep going, the pain is less but how long will this last. Mile 13, into Queens, still a long way to go, not quite as fresh as we had hoped.

Mile 16, bridge to Manhattan. Total lower body pain and the left knee is getting worse. I need to stop, I need to walk, squat, stretch.  Ten miles to the finish, my eyes get blurry thinking about it. TJ still feels good and starts cheering me on. First avenue is packed with spectators. I can no longer appreciate them. One foot in front of the other. Dig down deep.  Run through the pain. I pick out running goals in the distance. I think I can make it to the second bus stop. Frequent breaks to stretch. Walking hurts too so might as well keep running. “You can do it, I am so proud of you.” TJ is amazing.

Into the Bronx, keep going. Look for Jon and Katrina. One foot in front of the other. Stretch when the road widens. Run to the next water station, maybe a whole mile this time. Last bridge, Manhattan. The final push. TJ becomes more quiet as he starts to feel more pain himself. Dig down deep, one foot in front of the other. Bright fall leaves, the roar of the crowd. I feel some unseen support give me a boost. Just keep going. Into the park, walk the uphill. Run, there they are! Our family is waiting and cheering us on. We can do it. Push. One more walk. Turn the bend, 400 meters, 200 yards, we can see it. Grab hands, cross the finish. 4:11:49. Grace.

Shivering, groan, muscles shake. No relief, no room to sit down. Pick up bag, sit down, warm clothes, sigh. Turn phone on, texts, phone messages, we are overwhelmed. Five smiling faces meet us as we hobble out of the park. So much love and support. The day is capped off by burgers, fries and malt. Our prayers are answered beyond what we could have imagined.  

Marathon Training 2011

Exactly one year ago, we wandered into central park on a brisk Sunday afternoon and were met by cheering crowds and a sea of runners. The NYC 2010 marathon was in full effect and the momentum was contagious. Watching runners push through their last 2 miles for a victorious finish, we entertained the idea of running ourselves.

The pieces came together, a lottery spot, a cause to support, and a swipe of the credit card. For the first time ever we became morning runners. Starting July 4th weekend, 16 weeks before the anticipated event, we starting crossing off boxes on the Hal Higdon “Novice 2” training schedule. This entailed 3 short runs per week, one long run and a day of cross training. Our egos were a little puffed up and we thought of ourselves a little higher than “Novice 2” but realistically looking at our schedules decided it was all that we could commit to.  We wanted to do our best and achieve a good time.

Our first long run in central park (9 miles) took a little wind out of our sails. This was going to be harder than anticipated. Training runs from my marathon 10 years ago were a little rosier in my memory. We advanced slowly but surely. I had a toenail turn black after our 12 mile run, a sure sign of a dedicated runner.  We came up with plans for hydration and were fitted for new shoes at a local running store.  Our calculated splits on our long runs was a little less than a 9 min mile.  This was ok, but we both wished we were going faster. Couldn’t we do a little better?

The first sign that things might not go according to our plans occurred 8 weeks in.  We headed to Utah/Colorado for a 10 day vacation. My ironman triathalon watch which was less than a year old died the night before our trip after running in a heavy rain. Wasn’t that watch supposed to withstand submersion, let alone a little sloshing? In the flurry of our leaving NY our running shoes were left behind.  Buying new ones seemed out of the question as we had just forked out a small fortune for the ones at home. There would be no running. Rigorous hiking over the next two weeks would have to do.  

Our cardiovascular status was no worse for the wear upon picking back up on our training although some muscles whined a bit. Everything seemed on track until a few days later when TJ’s knee started hurting. It was a tiny twinge a first but quickly escalated. Our first long run back we made it through 15 miles. The knee starting complaining by mile 9. We pressed on but the pain came sooner and sooner as the days passed. By the next weekend we did not make it past 5 miles.

If we ignored the knee it was not likely to get better on its own. After prayer and discussion we decided to alter the remaining of our training to optimize the possibility of actually running the marathon at all. The new plan involved a week and a half of rest, twice daily stretching and strengthening, short runs 5 days a week and no more long runs. Amazingly, the pain was gone our second day back running but other injuries were soon to follow.  Lower back strain, neck spasm, incapacitating foot cramps and a rolled ankle.  We took turns with our injuries, each one leading to a short halt in training. Needless to say we had no idea how things would go on race day.

Our plan for training was to condition our heart, lungs and muscles to be able to run the marathon and measure our abilities. Ultimately what happened was very different.  We grew in discipline together but also in flexibility and communication. Morning prayers which were typically sleepy in bed became more vibrant along our runs. And through grace, with each injury and setback we felt less pressure to perform and more free to enjoy.

Eating out adventure: Silver Star Restaurant, Upper East Side, Manhattan, NYC

Silver Star Restaurant

We visited this homey joint after Trinity Grace's morning church service on the upper east side of Manhattan. I was on call so we were looking for a quick place to eat. We enjoyed a cozy table by the window with lots of families with small children all around. It was a nice change of pace from our neighborhood which is mostly inhabited by young singles. 

The menu was fairly typical, diner fair with too many options for any of them to be that great. I got the eggs benedict above and TJ got an open faced monte cristo sandwich below.

Neither dish was anything that special to the taste buds. We enjoyed the meal but I don't see us re-visiting any time soon. 

Good Friday

BLACK IS THE NIGHT

the only way

I AM

I WILL REDEEM

my people have forsaken me

I AM FAITHFUL

for the remnant

for the few

for the narrow path

I WILL MAKE A WAY

there is only one way

THERE IS ONLY ONE WAY

take this cup from me

redemptive blood

MY BLOOD

the renewal of all things

a new kingdom

Eating out adventure: Momokawa, Murray Hill, Manhattan, NYC

Shortly after moving to Manhattan TJ had a discussion with a medical student he worked with about "Shabu Shabu".   The student was from Japan and explained that the name is an onomatopoeia  in japanese. It is the sound the food makes while cooking. She said she loved it and was going out of her way to eat some before leaving the city. 

 For the next few months TJ and I were in search of this intriguing meal. We couldn't actually remember the name and kept looking for "Shoba Shoba" which is something different (shoba noodles are also japanese but made out of buckwheat and eaten in soups.) 

This cozy restaurant is just a few blocks from our home on the second story with inviting window seats. We decided to try it out thinking it served sushi. When we got there the elusive "Shabu Shabu" was one of the main items on the menu. We had no idea what it was but had to try it. 

It turns out that this meal is somewhat like a Japanese version of fondu. You get a pan of water set in the middle of the table that simmers continually during the meal.

You order meat, veggies and noodles and cook them for a few minutes in the simmering water.

You then dip then in some yummy side sauces

Although this was very fun experience I don't see it as something we would crave. Of the japanese dishes we have tried since coming to Manhattan I like ramen soup, udon and shoba noodle soups better.

Supernatural Cooking: Espresso Banana Muffins

Espresso Banana Muffins

I made these when my family was in town.  Every body seemed to like them. They were very dense. I used greek yogurt which has less water. I am not sure if that had anything to do with it. If I make then again I think I will try regular yogurt to see if it makes a difference.

2 cups white- whole wheat flour ( or one cup white, one cup wheat)
2 tsp baking powder
1/2 tsp salt
1/14 cups toasted walnut pieces
1 tablespoon coffee, very finely ground
6 tablespoons unsalted butter at room temp
3/4 cup natural cane sugar (I found this at the local grocery store)
2 large eggs
2 tsp vanilla extract
1 cup plain yogurt
3 large overripe bananas

Heat oven to 375

Combine dry ingredients and 3/4 cup nuts in a bowl and mix

In a separate bowl cream the butter then add in the sugar and eggs.  Stir in the vanilla, yogurt and mashed bananas.

Gentle mix the dry ingredients into the wet ingredients, take care not to over mix (may make muffins tough).

Use an ice cream scoop to divide the mixture into muffin tin, preferably with muffin papers (should make 12). Top with remaining nuts and bake for 25 min. 

Eating out adventure: Pio Pio, Murray Hill, Manhattan, NYC

PioPio

Pio pio is the sound that little chicks make in latin america as opposed to our English version "cheep cheep".   This latin american chain has figured out how to make a few things really well and get by with a very simple menu. TJ and I visited a location just a few blocks from where we live and found it to be a real treat. The restaurant was a cozy nook with brightly colored walls and familiar Latin American tunes from my childhood in Venezuela. We indulged in a family size sampler platter ending up with enough left overs for a couple of meals. 

Chicken "a la brasa"

 the meal would not be complete without sausage and fries :)

Avocado makes everything taste better

patacones

Supernatural Cooking- Broccoli with Lemon and Flaxseeds

Broccoli with Lemon and Flaxseeds

Broccoli

olive oil

Kosher or sea salt

Lemon wedges

Ground Flaxseeds

This recipe was easy and really yummy! It is supposed to be made on a grill but as we live in the middle of manhattan and it is the middle of winter I cooked it on the stove in a sort of stir fry fashion which turned out great. The flaxseeds added a really nice twist :)

1. One of the keys is to cut the broccoli into pencil thick cross sections for a good floret to stalk ratio

2. Toss broccoli with olive oil and salt

3. Grill or stir fry for 4-5 minutes, toss or stir and cook another 1-2 min

3. Squeeze lemon juice over broccoli, drizzle more olive oil if it seems to need it and top with a sprinkling of the freshly ground flax seeds

Eating out adventure: Angelo's Pizza Midtown Manhattan

We went for a quick bite of pizza with my family when they were in town recently. This place is just below central park with a nice upstairs seating area that was able to accommodate our party of 10. We got sausage with roasted peppers, pepperoni, mushroom and prosciutto and a white pie with ricotta and sun dried tomatoes. The prosciutto was my favorite and I like the fact that all the pizzas had fresh basil on them. Overall the pizza was good but I like Two Boots much better and will probably try someplace else next time.

Super Natural Cooking Adventure Recipes #7 and 8 Gnocchi all Romana and Shredded Green Beans

I made this meal with my friend Laura who was visiting. I was thankful for an extra set of hands since there were a lot of steps involved. The food turned out amazing!  The semolina flour used to make the gnocchi I found at our local italian food store. It is the same type of wheat flour that is used to make pasta.

Gnocchi alla Romana with Sun Dried Tomatoes 

5 1/2 cups milk

3/4 cup finely chopped dry-packed sun-dried tomatoes

3 cups semolina flour

1/2 unsalted butter

1 cup freshly grated Parmesan cheese, plus more for topping

6 egg yolks

1 1/2 teaspoons salt

3 cups marinara sauce

1. Preheat the oven to 400, clear the counter and slather a 9 X 13 dish with butter

2. Combine milk, sun dried tomatoes in a large saucepan over medium heat, bring to a simmer and simmer 1-2 min. Gradually stir in the semolina flour mixing until it pulls away from the edge of the pan (takes just a min or so). Remove from heat and quickly stir in 1/4 c butter, 3/4 cup parmesan, the egg yolks and salt. Work the egg yokes in quickly because they can cook if left to long on the top of the hot dough

3. Put a glaze of cold water on the counter top. With wet hands turn the dough onto the damp counter and spread into a 3/4 inch thick slab. Cut into 1 1/2 inch circles. ( I used the top of a spice container as a cookie cutter). Use a spatula to place the circles in the prepared pan, slightly overlapping each other.

4. Melt the remaining 1/4 cup butter and drizzle over the gnocchi, sprinkle with remaining 1/4 cup cheese.

5. Bake covered 25 min, then uncovered for another 20-25 min until golden.

6. Warm the marinara sauce and ladle over individual servings of gnocchi

Shredded Green Beans with Lemon-Lime Zest and Snipped Chives. 

Our friend Jared said these were the best green beans he had ever eaten, I agree. 

3/4 pound green and or yellow beans, tops and tails trimmed

2 Tbl extra-virgin olive oil or clarified butter

2 Tbl water

Grated zest of one large lemon

Grated zest of one lime

1/4 cup chopped fresh chives

salt and pepper

1. Slice the beans on the diagonal into roughly 1/8 inch pieces resulting in tiny angular zeroes

2. Heat the oil over medium high heat. Add the beans and stir until coated with oil then add the water. Cover and cook 2-3 min until beans are brightly colored and tender, give the pan a good shake midway through to ensure even cooking. 

3. Remove from heat and stir in the zests and half of the chives. Season to taste with salt and pepper and serve garnished with the remaining chives. 

La Caridad, Upper West Side, NYC

This greasy spoon has an interesting combination of cuban and chinese items on the menu. Our Chinese waiter was fluent in Chinese and Spanish with only limited abilities in English.

Another customer sitting next to use gave some unsolicited history about the establishment with lines of waiting customers going around the block in its hay day.

We were happy for the one time experience but will try out some other places the next time we are up on the West Side.

Cuban steak with fried egg, standard.

Fried sweet plantains made me happy remembering my childhood in Venezuela.

Seafood in some kind of chinese sauce (can't remember what it was called), had a little more squid that we would of have chosen. The sauce was good but a little salty. 

Le Pain Quotidien- Upper East Side, NYC

This was our second time at Le Pain Quotidien. We really enjoyed it again and hope to go back again in the future. Our friends Jared and Laura were visiting from NC and also enjoyed the experience.

This chai tea was made fresh, not from a mix and was yummy. 

We ate this multigrain scone as an appetizer. It was paired with jam and ricotta which were delicious.

This omelet was a solid choice with nice fresh side items.

This dish was one of the daily specials and not what we expected when ordering. The roasted pork with tomatoes, pickles and onions was unexpectedly good. 

Levain Bakery- Upper West Side, NYC

I discovered these amazing cookies through a friend at work. Another co-worker described them as "life changing." I think that description might be a little strong but they are definitely worth the calories. The Upper Westside bakery they come from is very simple and has made it's mark by producing a few quality items. They have 4 varieties of these thick gooey cookies. We chose a chocolate chunk and chocolate cookie with peanut butter chunks. 

The warm temperature of the bakery made my camera lens fog over after coming in from the cold :) 

Gelateria Classica- East Village NYC

We stepped into this East Village spot for some post pizza gelato. The gelato was good but did not leave a lasting impression. The ambiance was nice with a nice loft with cozy tables (despite large TV backdrop).  We enjoyed it but will probably look elsewhere for our next sweet tooth craving.

Two Boots Pizza- Greenwhich Village, NYC

 My brother Jon endorsed this pizza as some of the best in NYC. We were not disappointed. There are at least two locations in the city, maybe more. We enjoyed the food and ambiance of one near NYU undergrad campus in the Greenwich Village. 

We enjoyed "the dude" which has some cajun sausage

The other pizza had peppers and pesto and exceeded expectations. Hopefully we will have another chance to enjoy this delicious pizza.

Supernatural Cooking Recipe #6 Red Indian Carrot Soup

Red Indian Carrot Soup

This recipe is very simple but was delicious. Since we get a lot of carrots from our CSA it is nice to add some more recipes to the rotation. 

2.5 lbs carrots

3 Tbl olive oil

3 cloves garlic minced

2 yellow onions, chopped

6 cups stock (vegetable or chicken)

2 Tbl unfilted raw honey

Sea salt

(3 Tbl olive sludge or premium olive oil for drizzling)

1. Scrub the carrots and cut into 1 inch segments, try to make the same size so they will cook evenly.

2. Heat the olive oil in a large, heavy soup pot over medium heat, then add garlic and onions and saute for 5 min. Add the stock and carrots, bring to a gentle boil then lower the heat and simmer for 30-40 min until carrots are tender. Do not overcook. Remove from heat and add in honey. 

3. Cool for 5-10 min then puree in blender. Season with generous amounts of salt and serve with drizzled olive sludge or oil. (Also good with toasted pumpkin seed oil, cubes of paneer or halloumi cheese that has been sprinkled with sugar and broiled for a few minutes.)

Supernatural Cooking Recipes #4 and 5 Crunchy Slaw Salad and Otsu

The Otsu noodle dish was delicious, the crunchy slaw did not have enough flavor and would need some adjustments before making again. 

We tried shoyu soy sauce, brown rice vinegar for the first time as well as extra firm nigari tofu. In the past I have only used "firm"tofu which is soft and does not hold its shape. The extra firm tofu did great with browning it. The  These will be good additions into our diet. We were able to find the ingredients at a local health food store.  The soba noodles which are made out of buckwheat are rich in lysine and protein. 

Otsu

Grated zest of one lemon

one inch cube fresh ginger, peeled and grated

1 Tbl honey

3/4 tsp cayenne pepper

3/4 tsp sea salt

1 Tbl freshly squeezed  lemon juice

1/4 cup brown rice vinegar

1/3 cup shoyu sauce

2 Tbl olive oil

2 Tbl toasted sesame oil

12 ounces dried soba noodles

12 ounces extra firm nigari tofu

1/4 cup chopped fresh cilantro

3 green onions thinly sliced

1/2 cucumber, peeled, cut in half lengthwise, seeded  and thinly sliced

cilantro and sesame seeds for garnish

1. To make dressing: combine zest, ginger, honey, cayenne pepper and salt in food processor and process until smooth. Add lemon juice, rice vinegar and shoyu and pulse to combine. Then add in the oils and pulse. 

2. Cook the soba noodles until just tender then drain and rinse under cold water.

3. While the pasta is cooking, drain the tofu, pat it dry and cut into rectangles  roughly the size of your thumb. Cook in a dry nonstick skillet over medium-high heat for a few minutes until the pieces are browned on one side. Toss a couple of times until the tofu is firm, golden and bouncy.

4. In a large bowl, combine the soba, 1/4 cup cilantro, green onions, cucumber and dressing. Add the tofu and  toss gently. Serve garnished with cilantro and sesame seeds. 

Subway Cards

Since moving to NYC TJ and I try to keep Subway gift cards on hand with enough balance for a 5 dollar foot long.  They give us a chance to engage with some of the hungry people on the streets

January Brunches at Home