Race Recap: California International Marathon 2012

It has taken me nearly a week to get a handle on my race last Sunday at the California International Marathon.  All the runners who lined up at the start knew what they were getting into.  I’m sure everyone else had spent the week before obsessively checking the weather too, thinking that there was still time for the chance of rain to become something less than 100%.  By 6AM on Sunday, standing in the dark at the start with thousands of other equally crazy runners, I knew we’d be running in the rain.  I knew it was likely parts of the road would flood, and I knew we’d be running straight into a head wind for much of the course, with gusts that would exceed 30mph.  (Check out this gallery of photos from race day on the Sacramento Bee)

CIM

I’ve had a week to reflect on this race now, and it seems that life keeps trying to teach me that just because I plan and prepare for something doesn’t mean I can control the outcome.  I’d trained hard for this race, my training culminated in a 23 mile training run at marathon pace + 30 seconds.  I’d felt confident going in that a PR (better than 4:52) was definitely attainable, and optimistic that a sub 4:30 finish was possible if I ran a good race.  Instead I finished in five hours plus a handful of seconds, and I’d be lying if I told you I wasn’t upset about that.

There were miles in the marathon where I was selfishly disappointed, sad that my legs had slowed past goal pace, annoyed that my shoes were heavy and soggy, and frustrated that my wet clothes were rubbing painfully against my skin.  For so many more moments and miles though, I was grateful. 

I was grateful for the army of volunteers who turned out.  The only thing worse than running in the pouring rain has got to be standing in the pouring rain, but every volunteer I saw was smiling, cheering us on, offering water or Powerade and directing us around the worst of the puddles.  One girl stood in a puddle that came nearly to her knees, waving to runners so we’d avoid the worst of the flooded streets.  The police were out in their rain gear, blocking cars for us, while cheering and slapping high fives with the runners. 

I was grateful for the spectators and totally astonished by how many of them lined the streets from Folsom to Sacramento.  The volunteers at least had committed to being out in the rain, but the spectators could have easily stayed home in warm houses.  Yet they were out with rainboots, umbrellas and signs protected with plastic wrap.  Some of my favorite signs were “The rain won’t last, but your bragging rights will.” and “Longest Wet T-Shirt Contest Ever!”  I also loved one that a little boy was carrying that read “Rain, rain, go away.  Mommy has to run today!”

I am so grateful for my friends.  Thanks to them I had a ride up to Sacramento and a room to crash in the night before.  I had dinner the night before the race with a table full of 20+ enthusiastic runners.  People just kept arriving and we added more tables and chairs until we took up a good chunk of the restaurant.  Early race day morning, a friend’s sister drove us to the start, and we huddled together in the van wearing trash bags and throwaway ponchos wondering if we were all truly crazy.  Somehow even in the rain and the crowds of runners I managed to run into a handful of friends during the early miles of the marathon.  Seeing each one of them was a boost that distracted me from the soggy shoes and deep puddles.

I am so grateful for J and my family.  The last six miles I just kept thinking that I’d see J at the finish line, and when I finally did see him right at turn for the finish line I suddenly had the energy to smile, wave and sprint for the finish.

CIM2012

When I caught up with him again in the finisher’s area he was already on the phone with my mom telling her that I’d finished, and everything was all right.

Despite the rain and wind, my race was textbook perfect for the first sixteen miles.  I ran between a 9:50-10:10 pace for each of those miles, and I felt great.  Of course looking back, I can tell you that this was a big problem.  I was running as though I had perfect conditions when I actually had a Pineapple Express trinity of wind, rain and flooding.  I completely underestimated how much energy I was using to fight the wind.  Looking back, I think I’d have been better off running more conservatively in the beginning.  At mile 16, everything ground to a halt.  My back started aching, and I became acutely aware that my wet shirt was rubbing a hole on the inside of my arm.   I’m always determined not to walk in a race, but even though I was running I saw my pace slow to a 13:00 minute mile, and I couldn’t seem to make my legs turn over any faster.  Mile 16 is painfully early in a marathon to have the wheels come off the wagon.

I tried all my tricks: I took a gu, grabbed some powerade, promised myself a stretch break at the next mile marker.  Eventually the last ten miles became a game of “just get to the next mile marker.”  I never worried that I wouldn’t finish, I knew by mile 16 that I could walk in the last ten miles and finish even if it wouldn’t be comfortable.  Every mile had a new mental trick.  Mile 17 meant that I only had single digit miles left to go.  Mile 18 meant just 8 more miles to go, and that’s just the length of my usual route to Cesar Chavez Park and back.  Mile 19 meant we were nearly at 20, and Mile 20 meant just a 10k to go.  For each mile past 20, I just thought of a route of similar distance that my run club had done together.  The tricks distracted me a little, but this is an incredibly long way to finish a marathon, and it’s both mentally and physically exhausting.  I don’t recommend it.

By mile 21 I let go thoughts of a PR and just became determined to finish.  I was a curious mix of determined and disappointed these last few miles.  I was determined not to walk and just to get the finish line as fast as possible, but I was disappointed and frustrated that the race had gotten so out of my hands.  I wasn’t running my race anymore; I was just surviving on the way to the finish line.

It’s going to take me a while to stop being conflicted about my performance in this race.  I wish I’d adjusted earlier so I wouldn’t have lost half an hour in the last ten miles.  That said, I wouldn’t trade this race experience.  How often do you get to say that you ran a marathon through pouring rain with a head wind and where the race course was occasionally diverted due to flooding? 

Roasted Delicata Squash Salad with Pomegranate Seeds and Spicy Maple Dressing

Fall at the farmers’ market has a whole different feeling, and while I miss the fresh berries terribly, I do love how forgiving fall produce can be.  I lugged home a heavy bag today, filled to the brim with butternut and delicata squashes, onions, garlic, a bottle of apple cider and several pomegranates.  One of my pomegranates escaped and went rolling down the sidewalk in front of me, but I just scooped it up and it was really no worse for wear.

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Fall produce can be just as pretty as it’s spring and summer brethren (I love the colors of this salad!), but it’s so much hardier.  At the summer market, I always overbuy strawberries, pulled in by the promise of strawberries in salads and yogurt and smoothies and straight from the bowl with juice-stained fingers.  Then I get home to discover I’ve bought eight quarts and I pound strawberries day after day trying to consume them all before they rot in my fridge. 

Squash don’t create the same problem.  I’m just as excited to see them in the market, but I’m not compelled to bring home eight butternut squash.  (Delicata now, those are a different story)  Even when I do overbuy squash or pomegranates or apples, they are far more willing to sit on my counter and wait.  I’ve been meaning to make butternut squash enchiladas for two weeks now, and my trusty squash has been perched on my kitchen counter for two weeks, and I think it would be perfectly happy to sit there for at least two more if I can’t get my act together.

It’s good that fall and winter produce is so patient, since it comes to the market during the holidays when I’m running around like a crazy person.  Which reminds me, Thanksgiving is my favorite holiday, and I can’t celebrate it without Vegetarian Stovetop Stuffing and Mushroom Gravy with mashed potatoes.  I wanted to share those recipes with you if you’re searching for Vegetarian thanksgiving options.

But back to this salad.  I have a disappearing problem with roasted delicata squash much like I have with kale chips.  I’ll pull the pan out of the oven to check if they’re done, and before I know it I’ve eaten half the pan leaning over the stove.  So I’d suggest roasting twice as much squash as you actually need.  We rolled extra roasted squash up in burritos with rice, black beans, avocado and goat cheese, which I suggest you try if you aren’t afflicted with a disappearing squash problem.

salad_closeup

Roasted Delicata Squash with Pomegranate Seeds and Spicy Maple Dressing

  • 2 delicata squash
  • olive oil for drizzling
  • 1 pomegranate
  • 2 oz goat cheese, crumbled
  • 1/4 cup slivered almonds
  • lettuce mix of your choice (I used half baby spinach and half arugula)

for the dressing:

  • 1/4 cup olive oil
  • 1 tbsp maple syrup
  • 1 tbsp apple cider vinegar
  • pinch of crushed red pepper
  • pinch of cayenne pepper
  1. Heat your oven to 400 degrees.
  2. Cut the ends off your delicata squash.  Cut each squash in half width wise and then cut each piece in half lengthwise, so you have 8 half moon shaped lengths of squash total.  Scoop out the seeds and cut the squash into 1/2” thick half moons.  (You can eat the skin of delicata squash so don’t worry about removing it)
  3. Lay the squash half moons on a foil lined baking sheet and drizzle them lightly with olive oil.  Season with salt and pepper and roast them for 30-45 minutes or until they’re starting to brown.
  4. Meanwhile, fill a large bowl with water.  Cut the top off your pomegranate, and cut it into quarters.  Immerse each quarter in the water, one at a time, and remove the seeds from the membrane under water.  The seeds should sink while the white membrane will float, and nothing should be stained with pomegranate juice.  Repeat with each quarter and then dispose of the membrane and the water and set the pomegranate seeds aside.
  5. Prepare the dressing by whisking together the olive oil, maple syrup and apple cider vinegar.  Season with a pinch of crushed red pepper and cayenne pepper to taste.  Start conservatively here, I always find it’s easy for me to overspice things with cayenne.
  6. When the delicata squash is done, pull it out of the oven and try to avoid eating it all off the cookie sheet.  Fill a large bowl with your lettuce and top it with the roasted squash, pomegranate seeds, goat cheese and almonds.  Drizzle on the dressing and serve.

Spicy Chocolate Chip Cookies

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You probably don’t need another chocolate chip cookie recipe.  I grew up in a house where my mom always kept the cookie jar full.  Chocolate chip cookies were a staple, as were her oatmeal scotchies.  I needed a new chocolate chip cookie recipe though, because my mom’s recipes never taste quite right when I make them.  My mom’s rolls are a perfect example of this unfortunate phenomenon.  She swears her rolls never taste the same as her mother’s even though they use the same recipe.  I’ve only attempted to make my mom’s rolls once in my own kitchen, and they … Continue reading

Pan-fried Vegetable and Tofu Dumplings

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Once I’d discovered how easy spring rolls were to prepare, vegetable dumplings jumped to the top of my list.  These are a much more significant time investment than the spring rolls, but they freeze beautifully.  I made a batch of about 60 while watching an episode of Bones on my laptop (so 45 minutes, give or take).  My first try with dumplings, I followed this recipe for golden potstickers from 101 Cookbooks.  I always trust Heidi to carry me safely through any new recipe or technique with carefully crafted instructions.  I bought gyoza wrappers at Berkeley Bowl (same aisle as … Continue reading

Race Recap: Nike Women’s Half Marathon 2012

NWM with Rachel

I’d almost forgotten about this race.  I signed up for the lottery on a whim and was shocked when I got the email that said I’d gotten into the race.  I’m training for CIM (the California International Marathon) in December, so my goal for this race was to use it as a training run.  I wanted to run 10:00 minute/mile (my marathon goal pace) for the whole race and end up at the finish line feeling like running another 13.1 miles was possible. I’d heard some horror stories about this race being incredibly crowded, and the expo did nothing to … Continue reading

Eggplant Ragu

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When we planted the garden this year, along with the zucchini plant, the tomatoes, the basil and kale, we had a lone eggplant seedling.  I really didn’t think we’d have much luck with it, but our neighbor thought it would be fun to try.  Last year’s “fun to try” plant for the garden gave us more than 100 serrano peppers, so perhaps I should have been more optimistic about this little eggplant seedling. Our little seedling has given us nearly 12 small eggplants so far this season.  I’ve made eggplant parmesan and eggplant sauce with sweet corn polenta.  When I … Continue reading

Kitchen Disasters: The Worst Thing I Ever Made

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Kitchen failures are common.  Cookies spread out and run together into one giant flat cookie pancake.  The bread doesn’t rise.  You overestimate your spice tolerance and make a stir fry so spicy that just breathing near the pan makes your eyes water.  All of these things have happened to me.  Kitchen disasters are so much simpler than life disasters, though.  A flat cookie pancake might not look pretty enough to take into work, but it still tastes pretty delicious.  Even if you’ve concocted something truly inedible, the worst kitchen disaster can almost always be solved by ordering pizza. At this … Continue reading

A Call for New Vegetarian Sandwiches

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Sometimes I just want a sandwich.  This feeling usually hits on a Saturday afternoon.  When I was swimming regularly on Saturdays, I’d leave the pool exhausted, just trying to figure out where I could pick up a good sandwich.  I’m not normally a sandwich person, but the chlorine in the pool seemed to trigger old memories of summer camp.  Right after a swim workout I’d become fixated on the idea of a grown up version of an old camp lunch.  I wanted a delicious vegetarian sandwich, a bag of Pop chips, and an Izze.  Sometimes I even wanted a peanut … Continue reading

Simple Vegetable Spring Rolls

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Isn’t it nice when something that seems intimidating turns out to be super simple? Turns out that if you can chop vegetables and roll a burrito, you can make spring rolls.  This is actually a “clean out the fridge” recipe in disguise.  That lonely carrot and half a head of cabbage?  They’ll go perfectly here.  Just chop your vegetables into similar sizes (I used the length of my tofu as a marker and went ahead and matched that), and roll them into these spring rolls.  We used some leftover peanut sauce from a spicy peanut noodle recipe earlier in the … Continue reading

A Sunday Letter

My dear friend, I hope your weekend has been wonderful. Mine was a little rocky, but redeemed itself handsomely. I woke up on Sunday with a full case of the Sunday blues.  Usually they don’t set in until after lunch at the earliest, but I woke up hating Sunday simply for being the precursor to Monday.  Although I expected very little from the day, I was pleasantly surprised. I made huevos rancheros for our breakfast.  The boy likes savory breakfasts, and I like any excuse to combine black beans and goat cheese.  (this meal remains a favorite)  So the Sunday … Continue reading