A First for Me

Well, for the first time in my life, I'm older than the president of the United States. He's 47. I'm 48. I remember when I was becoming older than most pro sports players, but that was a gradual process. Oh well, it is what it is!

Just received an email about a new documentary film called The Distance of Truth about a runner's journey through Death Valley during the 135-mile Badwater Ultramarathon.

We have a couple of additions to the carpool to Securian half marathon: Sharon Mulvagh and Peter Maves. In addition, we have Tom Williamson, Tom Woo, Trevor Distad, Matt Schrader, Sonja and Kirsten Kranz. We still have a little bit of room if there's someone out there that would like to join us. Lemme know!

Even though I've corrected yesterday's post, just want to mention that the All-City Nordic Ski Team pasta feed fundraiser on Friday is at Resurrection Catholic Church on 16th St SE and 11th Ave SE. It begins at 5:00 PM.

Well, today I registered for Grandma's Marathon . I've not run this one before, so I'm kind of excited to run a new one! I've not decided on a fall marathon yet, but I'm thking maybe Whistlestop and some year, I'd like to try Walker North Country but I've heard it is a challenging one.

Off-Season striders will run 10 miles on Saturday beginning (and ending!) at Panera at Crossroads at 7:30 AM.

Salad recipe today:

Mixed Greens and Apples with Cranberry Vinaigrette

Vinaigrette:
1 cup cranberry juice cocktail
3/4 cup sweetened dried cranberries (Craisins)
1/4 cup red wine vinegar
3 tablespoons finely chopped shallots
1 garlic clove, minced
1 tablespoon hazelnut oil (or just use olive oil if you don't have this)
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Salad:
3 tablespoons chopped walnuts
2 teaspoons brown sugar
1 teaspoon butter, melted
1/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/8 teaspoon freshly ground black pepper
About 8 cups mixed greens
1/4 cup (1 ounce) Stilton cheese, crumbled (or substitute another cheese--bleu, gorgonzola, etc.)
2 Fuji apples, thinly sliced (about 1 pound)

For vinaigrette, combine juice and cranberries in a small saucepan; bring to a boil. Reduce heat; simmer 10 minutes or until most of liquid evaporates. Remove from heat; stir in vinegar, shallots, and garlic. Drizzle oil into pan, stirring with a whisk until blended. Stir in salt and 1/4 teaspoon pepper. Cool vinaigrette to room temperature.

Preheat oven to 350°. Combine walnuts and next 5 ingredients (through 1/8 teaspoon pepper); toss well. Spread on a foil-lined baking sheet. Bake at 350° for 5 minutes or until toasted.

Combine remaining ingredients in a large bowl. Add vinaigrette and walnuts; toss well. (Don't skip the spiced nuts--they really make the salad. RKS)

Quote for the day (thank you AF): "For those who think they have not time for bodily exercise will sooner or later have to find time for illness." --Edward Stanley

Carry on.