Random musings on running and beating myself up

Running season started again for me last week.  I signed up for my 2nd Indianapolis 500 Mini Marathon and the lengthy  training program at our local Y.  I haven’t run much since I finished the inaugural Women’s  Half Marathon over Labor Day weekend.  It started out innocently enough, taking a break to rest and bask in the glory of completing two halfs within a year.  Initially I had plans in my head to run a third half in either October or November. But as the weeks progressed I found that i just wasn’t doing any training to get the job done.   I hadn’t  registered for either, so there was no immediacy to the situation and i just chose not to train.  I ran a  5k Turkey Trot over Thanksgiving and hoped it would motivate me to to at the very least start a regular work out schedule of running 3 times a week and add in some cross and strength training.  But it was the holidays and I was busy and full of excuses. I had also started smoking regularly again and the next I knew it was Christmas. I knew training would start on the 16th of January and that become I’ll just enjoy and slack off until running season gets here.  I put about ten pounds back on during that time, not to mention  the hard earned muscles I’d garnered from earlier training had turned to mush.  I began last week very excited but knowing I am terribly out of shape.

The thing is, I am excited to be training again, and even though that first run last week in the cold and wind was brutal, I enjoyed it.  Mentally this time is different. I’m not getting that runners’ high from these limited runs because at this point they are a struggle to finish without walking.   I also sort of feel like I’m in a don’t really belong anywhere no man’s land.   This year they are offering two levels of training, beginner and advanced.  I didn’t want to mentally put myself in either of those places. I don’t feel like a beginner, I’ve done this before. I know what I’m doing and how my body will respond.  The advanced program calls for higher mileage, and I am woefully out of shape. At first I was like, It’s no big deal, it is just more miles, I know I can do this so I signed both of us up for the advanced knowing it was all the same group and we could talk to the coaches and make the right  choices on a run by run basis.  Except for I don’t like living in case by case basis world, I like to have a set plan and stick to it.  The Husband recently suffered a back injury that revealed he has disc problems in 3 places.  He has gone through rest, has had one epidural injection to ease his pain and he agreed to  sign up for the race and training program so we could do it together again. He probably shouldn’t be doing extra mileage and so far has declined to do so.   His pace could be much faster than mine, when left  to his own devices he runs about a ten minute or slightly less pace and I am still in the 12+ range, that is a pretty slow pace for a runner.   None of the other runners in our advanced group are that slow. No no one is telling me I shouldn’t be in the advanced group, the advanced coach is one of my personal hero’s. He always comes back to the end for me and helps me finish my run, doesn’t admonish me when I have to walk for a bit and always gently coaches me to the end and pushes me further than I planned to push myself.   But in spite of that I found myself choosing the 2 mile options vs the 3 mile advanced option last night.  I  made this decision mid run for reasons I will outline in a moment, but he was expecting to see me do 3, and had to go back and look for me when I didn’t do it. I inconvenienced him and caused him concern, I felt really badly about this.   Though it only re-iterated what I already  knew.  If I choose to pursue the advanced path, if I choose to declare myself and advanced runner in this training group, I am always going to finish last on probably every training run.

Then there is the stubborn and injury factor.  Last year I started out of shape and by mid February had run myself into a stress fracture on my right foot.  I was in a boot, dealt with the mental and physical set backs and went on to run  my very first half  marathon with no problems.  One of our coaches is very familiar with my stubbornness and it has been a topic already this year, spoken out loud in front of everyone.  I don’t mind it, I know it is true and for me it is sort of a badge of honor. A lot can be overcome with stubbornness, but it can also cause a lot of problems.  When I was training for the  Women’s half I started to notice a familiar feeling in my left foot.  I simply ignored it.  I wear heels a LOT, my appetite for shoes and especially heels is not secret to those that know me.  I wear them to work, I wear them  on GNO.  I like them high, the higher the better and most of my heels I wear on a regular basis are 4″ or taller.  I’m already 5’8″ and I like being even taller in heels.  I notice when I wear them that sometimes by left foot does not like this, especially  in the part of my foot where the big toe meets the foot.   This  same spot started talking to me almost immediately last week after that first run.  I’ve been ignoring it. Thinking maybe I will try to solve the problem with new shoes and the inserts I  already wear to help prevent further stress fracture injuries.   last nigh when I headed out for the 3, it started in the first half mile. I made the decision at the turn to do the 2  because it would be better for my foot. Maybe my foot would reward my scaled  back effort by not hurting after.   Bad news, my foot is unaware or unwilling to accept this plan.

So here I sit, not even two full weeks into another running season, wrestling  emotionally with what all this means. I KNOW it means I should make an appointment to go see Dr.  Hate, that I should start mentally planning to be in that damn boot on another foot for 4+ weeks and find a way to NOT repeat the mental pit party and slacking I indulged in last year.  I’m already in  a much better place. There isn’t a lot I’m wrestling with emotionally this year. I’m not hiding a 3rd chat career from my husband, I’m over PJ and all of the Almost Divorce shenanigans.  All in all things in my life are quite good. So why don’t I feel more  empowered and strong and badass right now?   I’ve quit smoking all things, and I feel so much better having done so.  There is limited nicotine and  THC working itself out of my body. I’m mentally and physically healthier than I have been in the last 3+ years.   I’m getting my brain back as each week passes and my mental acuity and focus continues to climb. I’m more focused and plugged in at work and home.  By all accounts I should be feeling pretty good about myself right now.  I don’t have anything mental to wrestle on runs other than daily life and work stressors. By all accounts I should be setup to push my body to even higher limits and bring  my pace time down closer to the sub 11 minute mark.   I  should be in super runner ninja kick-ass mode, but I’m just not.   Instead I just feel sort of meh about the whole thing.  I sit here hiding from the pain in my foot, the feeling that I don’t really belong in that advanced group and  wondering why on earth at almost 41 years old after everything I have   triumphed over that I still feel the need to beat myself up as harshly as possible when  things don’t go just like I expected.

I don’t have an answer.  But I do know what needs to be done, it’s the same basic answer to all problems, put on my BGP and  own it.   So tomorrow I will call Dr. Hate and  make an appointment, but I will also complete my scheduled 3 mile pace time trial and push myself as hard as my body and lungs will go. I’m going to downgrade myself to the beginner category and if later in training I feel like I can and should take on more mileage I will. There isn’t anything wrong with me if I choose to be smart instead of stubborn for once.   If he says it’s boot time again I will do it without the pity party that accompanied last year.  I can do upper body strength work outs while The Husband runs and I can pick up mileage as soon as he clears me.  Rather than hide from the problem I can face it and make my contingency plan.  Maybe it won’t be a new stress fracture and everything  can continue as planned. In the meantime  I will simply choose to BREATHE and not wallow in the meh.   I’ll probably still be wearing 5″  heels on Saturday night though, a girl has to hold on to some stubbornness.


How to make Jager Steak and Spaetzle

Hello Lovies, It’s been a while since I have had time to write anything but AD story stuff. I have been craving this dish for months but it is a HUGE labor of love, so I didn’t have chance to make it until a weekend when I could share it with Lefty, One-eye and their families.   I was given this recipe and taught how to make from a German friend, she purchased the spaetzle maker in Germany and brought it back for me to use while she taught me.   You could probably improvise with a holey pizza pan or try to find one at a kitchen store. The  Fondor and Maggi spices we purchased at our local grocery store and only use them for this dish.  I don’t really measure when it comes to the spices, I just kind of shake or pur them in there until i get the desired taste.   Here is what you need.

Porch chops, boneless are best. We sliced a pork roast up in thin slices.

Olive oil and butter for your pan. coat lightly but you want enough to get through several batches of chops if you are feeding a lot  of people.

Paprika, coat each side of your chops and brown them lightly in the pan, once done take them out and set them aside on a plate, you will want the juices for when you return them to the pan.

Fresh Sliced mushrooms, I used about a pound but you can add or decrease to your taste.  After the chops are done dump the shrooms in the pan and get them coated in the oil and spices left over from the chops. I add some Fondor and Maggi to this mixture and cook them down until they get well coated and start to reduce.

Once that is done I scooch them out to the sides of the pan and then add some flour and butter to the pan, about 2-4 tablespoons each depending on how thick I am trying to make my sauce. I use a wisk to work it all together and let the roux mixture cook a bit to get the raw out.

Once that is done I dump either half and half or heavy cream into the pan,  you want enough sauce to cover your chops and shrooms, this time I used the whole large container of half and half, I think it is 4 cups.  Whisk it together until it is all incorporated  bring it to a soft boil and let it go for about 3-5 minutes, then turn it to medium low and return your chops and any juices to the pan.  stir it around a bit to get the sauce in between everything. Move it to a back burner and let is simmer for about an hour.   About an hous is as long as it is going to take you to make the spaetzle anyway.

Spaetzle dough is basically flour, eggs, salt and either milk or water.  It is not an exact science, I like my  dough to start a little runny because it thicken up as you work through your batches and i like it to move easily through the maker.   YOu can add eggs or water or more flour to get the consistency you like. This time I used about 6 cups of flour , 7 eggs, 2 tsp salt, and probably 3 cups of water. I started out adding the first cup, then added it a 1/2 cup at a time till it was  where I wanted it.   While you are making your dough start a very large stock pot boiling on the stove and get a bowl ready to put the cooked spaetzle in.   In a separate large bowl put all your flour in and make a well with your fingers, crack in all your eggs and add in your first bit of water, mix with a spoon adding water etc until it it how you like it.  You do not want it as runny as pancakes, but you don’t want it too thick either.  You really can’t screw it up so don’t stress too much.

Now comes the labor of love, standing over the stock pot dropping in the dough, letting it cook and rise to the top of the pot and then fishing it out. Rinse repeat, repeat , repeat. By the time I am done with this part I am so over it, it isn’t funny but it is so worth it.

Basically you are pushing the dough through the maker and it is dropping into the boiling water, it takes about 3-5 minutes per batch. I do this by setting the maker on top of the pot, pouring about 1/2 cup or so of dough onto the top of the maker and then using a scraper to push it down into the pan.. You want to work quickly and you want to try to get the top of the maker as clean as possible on each batch.   Once you have all the dough through, remove the maker from the top of the pan and set it aside while you wait for them to be done.  Scoop them out with a slotted spoon or other such slotted device and dump the finished spaetzle into a big bowl.  Then put the maker back on, pour more dough on and repeat until all the dough is gone. Stir the whole batch a bit to mix it up, then serve it as abase for your Jager Streak mixture, some crusty bread for sopping up sauce, a salad and some German wine. We had a Riesling last night.

About every other batch or so you will have to scrape off the top of the maker to make sure it stay clean and the holes do not get clogged.  You want to work as fast as possible and be careful of several pit falls.

1. Keep an eye on your boil, as you cook more the water will shrink and it can get tricky.

2. Work fast because the maker is metal is get hot, I take mine off in between batches to cool and so I can see what is going on in the pan.  Don’t forget to keep the back of the pan clean as well. You do NOT want to plug the holes.

3. Do not get distracted  while the dough is on the pan because you can end up sealing all the holes with a thin layer of Spaetzle dough, then your pot will overheat and possibly over boil.  If this happens, it did to me this time,  get as much through as possible, then remove it and scrape it clean. I tried to save any and all dough and cook it but this time I just tossed the mess and moved on.

4. If you have leftovers try not to microwave them, it is a cream sauce and it will separate and get yucky on you. I like to heat up in a pan with a little milk or cream if I have left.

Here are the pics.


I made Jäger Steak and home made spaetzle. Cooking post coming soon !

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Home Made Swags and Other Holiday Decor

Happy Monday Lovies.  Somehow I found the time and most of the energy to run around and take some pics of the Holiday Decor I  put up this year.   I usually have 2 indoor trees, but after doing all of the swags  I ran out of time and energy and decided to let the smaller artificial tree go for this year.   We get a real tree every year and place it in a rather large open corner of our living room.  We have 9 foot ceilings and it has to be wide enough to fill the space without looking puny.  This one isn’t nearly as big as some of the trees of Christmas past, but at least it didn’t fall on top of me while I was trying to move it and require my daughter to go ring the neighbors doorbell so he could come rescue me like a few years ago.   I found the ribbon at Sam’s Club and you may not be able to tell but all of the red on both kinds is actually glitter.  When I was done putting the tables and mantels together it looked like Santa’s Glitter Den up in here, and all over my face.   Totally worth it because it looks far better than it photographs. I had Mini Boobs make all the bows as she is my go-to bow maker and she works really cheap!   The swags are a mix of  4-5  different kinds of greenery I bought fresh in bunches at the local nursery where we get our tree every year and the backdrop for them is the bottom cuts from the actual tree itself.  I used a set of pruning shears and a lopper for the larger branches. It takes awhile to match them all up kind of evenly and then work in the other top layers, but it looks really nice for not a lot of money.   I also got the loading guys to allow me to take  a whole pile of tree pieces from the other trees that had been cut before the greenery girls came over and turned them into swags they sell there for at least $10 each. And those aren’t for anything layered like mine.   The wreath on the door is boxwood and matches our front bushes.  I used plastic  garland ties to hold the swags together and when I  ran out of those I used green garden tie tape that easily rips and has a little stretch to it.   Just start with your biggest branches of greenery and then work in your others in layers to position as you like before tightening.   Take the screens out of your windows and hang with big suction cups.  They should stay up all season long.   I chose white ribbon for the outside of the house because white shows up really well in shade and dark.   We have led lights along the house to in bright white but I didn’t get a pic of those.  For the tables and mantels I  mixed in my silk  garlands  and other floral things to add some sparkle and depth.  I’m no decorating genius but it  is good enough for me! Enjoy!


Lola’s Cherry Chocolate Almond Fudge and other ramblings

Sparkly Party Outfit

Happy Friday Lovies!   Thanks again for indulging me in scaling back the writing for the holidays.   It’s been crazy over here.  Work end of year go-live shenanigans abound. House is decorated, post to come I promise. Mini Boobs made me a  crap ton of bows for my DIY  greenery swags this year and they look fabulous.    Cards have been sent and presents are planned.  The first big holiday party at the Lola house for the season is tomorrow, my Bad Gurls are coming!  Every year for  more than a few I have made fudge for gifts and parties. this started when I got invited to one of those Holiday Cookie Exchange parties and I don’t bake.  I’ve talked about this before, baking is too exact for me.  I  can do it, but I much more enjoy something like fudge which is more about ratios and fiddling, like normal cooking. Plus technically fudge is kind of like making a sauce, and I love making sauces!   This year we headed to Trader Joe’s to gather most of our ingredients.  My first  fudge obligation was the Division meeting at work on Tuesday. Saturday night The Husband and I attended the work Casino Christmas Party.   Shorty helped me shop via  pic texting.  We chose well, I felt great. the Husband looked great and we had an absolute blast.  I parked my butt at the craps table all night and turned in $4500 in chips at the end of the night.  It wasn’t enough to win the top 3 prizes but i got my fix in a BIG way!  can’t wait until next year!  We got home quite late and I got up early on Sunday ready to tackle the fudge. Five hours later, with help, I was done!  We are all set for gifts and parties this year.

Cherry Chocolate Almond Fudge

I can’t really take full credit for this recipe. It started out as the Pampered Chef easy 5 minute fudge recipe a few years ago and over the years I have adapted it to where it stands today.  For each single batch this is what you need. I make it in triple batches at a time so I can just dump the whole can of sweetened condensed milk in. Plus last year I tried making all 7 batches at once at though it turned out ok, it was a mixing nightmare.

1 12oz bag of  chips.  I mixed dark and semi-sweet and a ratio of 1  dark to 2 semi sweet.

1 can Betty Crocker frosting of your choice, I prefer the ones with Hersheys in them.  I mixed dark and milk and cherry to make the 3 cans for the triple batch

1/2 cup slivered almonds.  More or less depending on your taste.

1/3-2/3 cups  dried cherries. More or less depending on your taste. I mixed Bing and Montmerency

1tsp almond or vanilla extract

1/3 can sweetened condensed milk. This adds shiny smoothness and I forgot it in the first batch, which was not as pretty but tasted just the same. It strictly a for looks thing.

Start by turning your stove on low to medium low, it is VERY important to DO NOT over heat this or it will get gritty and yucky.  Gently melt and stir all the frosting together first.  Once that is done stir in the chips until they are melted.

While chocolate is melting I place the almonds and cherries toegther in a glass bowl and kind of mix them up with my hands. then I microwaved the mixture in 3 bursts of 30 seconds each, stirring in between. this heats up the nuts and cherries and  starts the release of the natural oils in both.  This makes for yummier fudge and allows you to get it from pan to freezer faster.

Once your frosting and chips are properly melted, but not overcooked, I dump in the add-ins, sweetened condensed milk and extract.  Stir a little bit more and you are ready to get it out of the pan.

You have a couple of choices here.  There is the dump in multiple pans, freeze and then break your wrist cutting huge rows of fudge later method. Or this year I had the brilliant idea that I would make the fudge “prettier” by scooping it into mini muffin cups.   I’m not going to lie to you, both of these methods suck for huge amounts of fudge.  However I am sticking to the scooping method from now on.  I used the Pampered Chef little metal scoop with the metal sweeper thingy that helps you get it out.  If you choose this method it is best to turn off the heat and let it cool a bit before you start scooping.   Each triple batch makes roughly 150 pieces of fudge in mini muffin cups.  By the end I made The Husband do the scooping because my right wrist was shot. The kids had friends over and the girls helped with the fudge transfer.  I also think I ended up using every available pan in the house and a few from the neighbors for staging the cups into the freezer.  It took almost all my big Tupperware to house the end results.

6 pieces is roughly a 1/4 pound of fudge.

Strawberry Chocolate Fudge

My Boss teasingly asked if I was making strawberry for her instead of cherry.  So I decided to find some strawberries and give it a try. I found a bag at trader Joe’s of dried ones and used them.  I just dumped the whole bag in. It’s ok, but next time I’m going to chop them up in smaller pieces and re-hydrate them a tiny bit.   You don’t want too much additional liquid. I was hoping the mixture would soften them up a bit, and it did but not as much as I would of liked. It was also the very last batch and 5 hours past when I started. I;m still on the fence if this batch is good enough to give her, so if I give it a take 2 I will report back with the results.

Here are the pics. Enjoy!!!