Here comes the sun, here comes the sun
And I say it's all right
Little darlin' it's been a long cold lonely winter
Little darlin' it feels like years since it's been here
Here comes the sun, here comes the sun
And I say it's all right ...
George Harrison (Here Comes the Sun)

New spring/summer clothes at Running Room. Remember, you can use the 20% off coupon in the March eMagazine It's good all month.

Larry Pederson could use some help at the start and finish (2-3 people) of the Broadway Plaza Stair Climb on Saturday. If you can help, call him at 269-1962.

The Fetzer applications are trickling in. Most are coming from active.com but I get one in the mail every now and then. This is the first year I've done my own registration (I didn't have Excel until now). It's a bit of a thrill every time I get a registration. Thanks to those who have volunteered to help out before or during the race. We still need lots more, though, especially at water stops.

I thought I'd share some of what a race director does, which may or may not be obvious. This is not to scare anyone off as all of our race directors will need to be replaced at some point. Just to share what all is entailed in putting on a running race, and why we need your help! And it gives me something to talk about here...

My event is April 12. Long before that, I create and print the entry form and enable online registration, book the school building, secure chip timing services (or someone to score), mail entry forms (newsletter, running stores, prior year's participants), advertise on running/sports-related websites, secure sponsorships, obtain a parade permit, make sure course is still OK (i.e. no road construction, bridges out, etc.), let Park/Rec know about using the bike trail, order medals/trophies, order numbers, order bags, order portable toilets, design and order T-shirts and something for volunteers. At about this time, the major push is for volunteers. Also, the race director or someone else is keeping a spreadsheet of race entries. Be kind to your race directors--register early. Handling all those last minute or day-of registrations is much more difficult than doing it ahead of time. If you've been running outside this winter, you don't have to wait to see what the weather is going to be ... you can run in anything ... ;-)You'll also get the T-shirt size you want if you register early as shirts have to be ordered 3-4 weeks early and all we can do is guess as size distribution. And we're never right. ;-)

So, as the time gets closer, I'll let you know about all the last-minute things as well. Such is the life of a race director. We do it because we enjoy it and it's rewarding.

I just got a call from Holly Ebel. She's coming over on Thursday to interview me for an article in the Post-Bulletin on cookies and running. ;-) So maybe it'll run next week, usually Wednesdays.

Not much else to report on today. Here's another recipe, tried and true:

Big Chewy Oatmeal Raisin Cookies

If you prefer a less sweet cookie, you can reduce the white sugar by one-quarter cup, but you will lose some crispness. Do not overbake these cookies. The edges should be brown but the rest of the cookie should still be very light in color. Parchment makes for easy cookie removal and cleanup, but it’s not a necessity. If you don’t use parchment, let the cookies cool directly on the baking sheet for two minutes before transferring them to a cooling rack. Makes 16 to 20 large cookies

2 sticks unsalted butter (1/2 pound), softened but still firm
1 cup light brown sugar
1 cup granulated sugar
2 eggs
1 1/2 cups unbleached all-purpose flour
1/2 teaspoon table salt
1/2 teaspoon baking powder
1/4 teaspoon fresh ground nutmeg
3 cups rolled oats
1 1/2 cups raisins (optional)

1. Adjust oven racks to low and middle positions; heat oven to 350 degrees. In bowl of electric mixer or by hand, beat butter until creamy. Add sugars; beat until fluffy, about 3 minutes. Beat in eggs one at a time.

2. Mix flour, salt, baking powder, and nutmeg together, then stir them into butter-sugar mixture with wooden spoon or large rubber spatula. Stir in oats and optional raisins.

3. Form dough into sixteen to twenty 2-inch balls, placing each dough round onto one of two parchment paper–covered, large cookie sheets. Bake until cookie edges turn golden brown, 22 to 25 minutes. (Halfway during baking, turn cookie sheets from front to back and also switch them from top to bottom.) Slide cookies on parchment onto cooling rack. Let cool at least 30 minutes before serving.

Let's meet ... Michael Reed.

Family? One very spoiled cat

Hobbies? Hiking, Camping, Canoeing, Picnics

Languages you speak? English

How did you get started in running? 1973, 8th grade. I got caught shoplifting a Playboy magazine, and my parents strongly suggested that I pick an after-school activity. I chose the cross country club (we didn't have any meets, just ran). I had a successful high school career and 2 years of X-country/track at Virginia Tech before injuries shortened by competitive career.

Miles per week on average? Zero

Your defacto, comfortable as a broken-in shoe training route? Elton Hills, 3rd Av, 7th St, Valleyhigh, 19th St.

How often do you run it? Very seldomly anymore. 35 years of running has caused premature arthritic hips, as it has for many of my friends. Words of wisdom: long distance running will harm your joints in the long run. You can get the same cardio/pulmonary benefit by doing zero impact things such as elliptical, biking, swimming. If you want to play with your grandkids, quit the marathoning, and stick to more moderate activities.

Favorite carbo loading food? Spaghetti

Favorite indulgence food? Cold Stone Creamery cake batter ice cream with Butterfingers mixed in.

Next race? Get in Gear 10K, but I certainly don't race!

Running goals? To not hurt myself any more than I have already

Running dream? None.

Cheers.