Running With Knives & Fire

Happy New Year 2011!!!

2010-12-10T19:26:00.002-05:00

I can't believe it's 2011! Aren't we supposed to be flying around in spaceships? I am curious to see what 2011 brings as far as food trends. This year I will be plugging away promoting PLAYING WITH KNIVES & FIRE. In-home cooking classes is a great way to bring family & friends together.
I have a new cooking ~~class~~ party format, a brand new Dinner In A Dash service (This is an awesome idea for your next party), and a new Personal Chef Service . I will also be promoting some Healthy Cooking Classes...These details are not ready yet...I'll keep you posted. I will continue to post recipes on this blog, if you have any request or need some culinary help feel free to contact me any time. My website will be a work in progress, so keep checking back to see what's new.

ROUX

2010-12-09T08:57:00.000-05:00

Just as it is in classical French cuisine, roux is a mixture of flour and fat, usually butter or oil. The proportion is roughly 1:1, but I tend to use slightly more flour than oil; maybe 1-1/4 cups of flour to 1 cup of oil.

French Chef’s use this mixture to create gravies, sauces and creamy soups. It is the basis for many Louisiana dishes, particularly gumbo, but also etouffees, sauce piquantes, and more.

There are three basic types of roux: light (or what the Cajuns call "blond"), medium (or "peanut butter" colored), and dark. There is white roux also, which is cooked for just a minute to get the flour taste out, but this is rarely used in Louisiana cooking. For gumbos, for instance, Creole cooks tend to prefer a blond or medium roux, where Cajun cooks tend to prefer a very dark roux, which is wonderfully smoky tasting. There are, of course, exceptions to this. In fact, you'll see people making many different "levels" of roux. Blond, light brown, medium-light brown, medium brown/"peanut butter", and dark browns that range from the color of milk chocolate to the color of bittersweet chocolate. This is the most amazing roux of all in flavor, but the most difficult to achieve; it's really easy to burn it from this point. Use your eyes and nose; if it's gone over to being burned you can smell it. It's like the difference between really dark toast and burnt toast. You also have to take it off the heat slightly before the roux gets to the color you want, because the residual heat in the pan (particularly if it's cast iron) will continue to cook the roux. This is why it's a good idea to add your "trinity" (onion, celery, bell pepper) to the roux before it gets to your desired color, because that'll help slow the cooking process.

Roux is used to thicken gumbos, sauces, étouffées or stews, and in the case of a darker roux to flavor the dish as well. Dark roux has more flavor, a wonderful roasted nutty flavor, but tends to have less thickening power.

Preparation of a roux is dependent on cooking time; the longer you cook, the darker the roux. A blond roux will only take four or five minutes; a dark roux up to 20 or 25 minutes at high heat, or up to an hour at low heat.

Roux must be stirred constantly to avoid burning. Constantly means not stopping to answer the phone, let the cat in, or flip the LP record over, and if you've got to go the bathroom ... hold it in or hand off your whisk or roux paddle to someone else. If you see black specks in your roux, you've burned it; throw it out and start over.

When you're stirring your roux, be very careful not to splatter any on you. It's extremely hot, and it sticks. They don't call it Creole napalm for nothing ... I have a lovely burn scar on my forearm from last year's Christmas Eve gumbo, when I got sloppy with the stirring.

Certain dishes (like crawfish étouffée) would benefit from a butter-based roux, but if you're going to make a dark roux, this will take a long time. Butter roux must be cooked at low to low-medium heat, or the butter will scorch. Darker roux are better suited to being made with oil. If you know what you're doing, you can make an oil-based roux over medium-high to high heat, whisking like hell, and you'll have a beautiful near-milk-chocolate colored roux in about 20 minutes rather than an hour. Peanut oil works best for high-heat roux cooking.

Now, one not-so-bad idea is the oil-less roux, pioneered by Cajun Chef Enola Prudhomme. Basically, you just dump the flour into a cast-iron skillet and toast it dry, making sure to stir it around as you would a normal roux. I've never tried this, but apparently it works rather well, and is perfect for folks who are on low-fat diets.

French Onion Soup

2010-11-04T20:00:00.001-04:00

Serves 6.
For the best flavor, make the soup a day or 2 in advance. Alternatively, the onions can be prepared through step 1, cooled in the pot, and refrigerated for up to 3 days before proceeding with the recipe.

Ingredients:

Soup

3 tablespoons unsalted butter , cut into 3 pieces
6 large yellow onions (about 4 pounds), halved and cut pole to pole into 1/4-inch-thick slices
Table salt
2 cups water , plus extra for deglazing
1/2 cup dry sherry
4 cups low-sodium chicken broth
2 cups beef broth
6 sprigs fresh thyme , tied with kitchen twine
1 bay leaf
Ground black pepper

Cheese Croutons:
1 small baguette , cut into 1/2-inch slices
8 ounces shredded Gruyère cheese (about 2 1/2 cups)

Instructions

1. For the soup: Adjust oven rack to lower-middle position and heat oven to 400 degrees. Generously spray inside of heavy-bottomed large (at least 7-quart) Dutch oven with nonstick cooking spray. Place butter in pot and add onions and 1 teaspoon salt. Cook, covered, 1 hour (onions will be moist and slightly reduced in volume). Remove pot from oven and stir onions, scraping bottom and sides of pot. Return pot to oven with lid slightly ajar and continue to cook until onions are very soft and golden brown, 1 1/2 to 1 3/4 hours longer, stirring onions and scraping bottom and sides of pot after 1 hour.
2. Carefully remove pot from oven and place over medium-high heat. Using oven mitts to handle pot, cook onions, stirring frequently and scraping bottom and sides of pot, until liquid evaporates and onions brown, 15 to 20 minutes, reducing heat to medium if onions are browning too quickly. Continue to cook, stirring frequently, until pot bottom is coated with dark crust, 6 to 8 minutes, adjusting heat as necessary. (Scrape any fond that collects on spoon back into onions.) Stir in 1/4 cup water, scraping pot bottom to loosen crust, and cook until water evaporates and pot bottom has formed another dark crust, 6 to 8 minutes. Repeat process of deglazing 2 or 3 more times, until onions are very dark brown. Stir in sherry and cook, stirring frequently, until sherry evaporates, about 5 minutes.
3. Stir in broths, 2 cups water, thyme, bay leaf, and 1/2 teaspoon salt, scraping up any final bits of browned crust on bottom and sides of pot. Increase heat to high and bring to simmer. Reduce heat to low, cover, and simmer 30 minutes. Remove and discard herbs, then season with salt and pepper.
4. For the croutons: While soup simmers, arrange baguette slices in single layer on baking sheet and bake in 400-degree oven until bread is dry, crisp, and golden at edges, about 10 minutes. Set aside.
5. To serve: Adjust oven rack 6 inches from broiler element and heat broiler. Set individual broiler-safe crocks on baking sheet and fill each with about 1 3/4 cups soup. Top each bowl with 1 or 2 baguette slices (do not overlap slices) and sprinkle evenly with Gruyère. Broil until cheese is melted and bubbly around edges, 3 to 5 minutes. Let cool 5 minutes before serving.

Chili Verde Pork

2010-11-01T08:29:00.000-04:00

Cook time:1 hr 30 min
Serves: 12 servings

Ingredients
• 4 pounds pork butt, cut into 1-inch cubes, trimmed of fat
• 4 yellow onions, chopped
• 4 Anaheim chiles
• 2 jalapeno, minced
• 4 tablespoons garlic, chopped
• 1 pound tomatillos, husk removed
• 1/2 cup white wine
• 1/4 cup white vinegar
• 1 cup chicken stock
• 2 tablespoons ground oregano
• 2 tablespoons ground cumin
• 1 tablespoon salt
• 1 tablespoon ground black pepper

Directions
In a medium Dutch oven, heat the oil, add the onion, peppers and garlic. Saute until translucent, do not brown. Remove and set mixture aside.
Lightly grill the tomatillos on open flame until lightly charred. Remove from heat, place in bowl and cover with plastic wrap to keep warm for 20 minutes.
Add pork butt to Dutch oven and cook over high heat until browned on all sides
Add the onion-pepper mixture and tomatillos to the pork. Mix thoroughly and then deglaze with white wine and vinegar. Let reduce for 5 minutes, then add chicken stock, oregano, cumin, salt and pepper.
Let simmer for 1 hour.

STOUT-BRAISED SHORT RIBS

2010-10-26T09:53:00.001-04:00

Serve these short ribs with buttered egg noodles tossed with chopped fresh parsley, or mashed potatoes or rice.

1/4 cup packed dark brown sugar
1 tbsp. paprika (not hot)
1 tbsp. curry powder
2 tsp. ground cumin
2 tsp. ground black pepper
2 tsp. salt
1 tsp. dry mustard
4 to 41/4 lbs. beef short ribs, cut into 4-inch pieces
3 tbsp. olive oil
4 medium leeks (white and pale green parts only), chopped
4 medium carrots, chopped
3 celery ribs, chopped
2 bay leaves
1/4 cup chopped garlic
2 cups beef broth
2 12-oz. bottles stout, such as Guinness
2 14-oz. cans diced tomatoes
In a small bowl, stir together the brown sugar, paprika, curry powder, cumin, pepper, salt and mustard.

Use paper towels to pat the ribs dry. Arrange them in a single layer in a shallow baking pan or a shallow baking dish, then generously coat all sides of ribs with spice mixture. Chill, uncovered, for 1 hour.

Place an oven rack in the lower third of the oven. Heat the oven to 375 degrees.

In a large Dutch oven over high, heat the oil until hot but not smoking. Add the ribs, working in batches if necessary, and quickly brown them on the three meaty sides (but not bone side), about one minute per side.

Transfer the meat to a large plate, then the add leeks, carrots, celery and bay leaves. Cook over moderately low heat, stirring occasionally, until the vegetables begin to soften, about 3 minutes. Add garlic and cook for about 1 minute.

Add the broth, beer and tomatoes with their juice, then add the ribs and any juices accumulated on the plate. Bring to a boil, uncovered. Cover the pot tightly with foil, then the lid. Place in the oven and braise until the meat is very tender, 2 to 21/2 hours. A paring knife inserted into the meat should have little resistance.

Skim off excess fat from the surface of sauce. Discard the bay leaves before serving.
Makes 6 servings.

Chicken Paprikas (Paprikấs Csirke)

2010-10-22T19:58:00.001-04:00

The key to great Paprikas is lot of onions & Hungarian Paprika. I’ve had this dish slightly thicker than this version, if desire stir in a little roux to thicken.

2-3 Sliced Onions
3 Tbs. Shortening
1 Tbs. Hungarian Sweet Paprika
½ tsp. Black Pepper
2 Tsp. Salt
5 lbs. cut up chicken pieces
1 C. Chicken Stock
½ Pint Sour Cream

Brown Onions in shortening. Add seasonings & chicken. Add Stock; cover and simmer slowly until chicken is tender. Stir in sour cream.

Happy Birthday Mom...

Lemon Blueberry Bread Recipe:

2010-10-18T08:34:00.000-04:00

1 1/2 cups (195 grams) all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons (85 grams) unsalted butter, room temperature
1/4 cup (150 grams) granulated white sugar
2 large eggs
1/2 teaspoon pure vanilla extract
1 tablespoon grated lemon zest (outer yellow skin of the lemon)
1/2 cup (120 ml) milk
1 cup fresh blueberries

Lemon Glaze:
1/4 cup (50 grams) granulated white sugar
2 tablespoons fresh lemon juice

1. Preheat oven to 350 degrees F and place the oven rack in the center of the oven.
2. Butter (or spray with a non stick vegetable spray) the bottom and sides of a loaf pan (9 x 5 x 3 inch) (23 x 13 x 8 cm).

3. In a separate bowl, whisk together the flour, baking powder and salt.
4. In another bowl, using an electric mixer, beat the butter until softened (about 1 minute). Add the sugar and continue to beat until light and fluffy.
3. Add the eggs, one at a time, beating well after each addition.
4. Scrape down the sides of the bowl as needed.
5. Beat in the vanilla extract and lemon zest. With the mixer on low.
6. Add the flour mixture (in three additions) and milk (in two additions) alternately, starting and ending with the flour. Mix only until combined.
7. Gently fold in the blueberries.
8. Scrape the batter into the prepared pan.
9. Bake for about 55 to 65 minutes, or until the bread is golden brown and a toothpick inserted in the center comes out clean.
10. Meanwhile, in a small saucepan, bring the 1/4 cup of sugar and the 2 tablespoons of lemon juice to a boil, stirring until the sugar dissolves.
11. When the bread is done, remove from oven and place on a wire rack.
12. Pierce the hot loaf all over with a wooden skewer or toothpick.
13. Brush the top of the loaf with the hot lemon glaze.
14. Cool the loaf in the pan for about 30 minutes then remove from pan and let cool completely on a wire rack.

This bread is best served on the day it is made.
Makes 1 loaf

Eggplant Parmigiano

2010-10-17T16:19:00.000-04:00

Ingredients
• 2 medium or large eggplant (about 2 pounds each), cut into about 18, 1/2 inch-thick slices
• 1/4 cup extra-virgin olive oil
• 3 cups basic tomato sauce
• 1/2 cup freshly grated Parmigiano Reggiano
• 1 pound fresh mozzarella di Bufala, cut into 6, 1/4-inch-thick slices
• 1 bunch basil, leaves only
• 1/4 cup lightly toasted fresh bread crumbs
• Kosher salt, to taste
• Freshly ground black pepper

Preparation
Heat grill pan over high heat until very hot. Peel stem off the top of the eggplant and cut eggplant, using bread knife, into 1/2-inch thick slices.

Drizzle slices with extra-virgin olive oil, season with salt and pepper and place on grill pan oiled side down. Season the other side with salt, pepper and oil. Cook for 3 1/2 to 4 minutes on the first side. (For darker grill marks, use bottle as a weight to press down on slices).

Turn over slices and cook for about half as long as first side, 1-1/2 to 2 minutes. Remove eggplant from grill pan.

Oil a baking sheet and assemble stacks, starting with the largest slices of eggplant as the bottom row. Spread 1/4 cup of the basic tomato sauce over each slice and sprinkle with 1 teaspoon grated Parmigiano. Repeat the layering of eggplant, sauce and Parmigiano. End with a layer of eggplant, sauce and buffalo mozzarella, sprinkled with Parmigiano. Three layers in total.

Place under the broiler for three minutes or until cheese is melted. Transfer stacks to serving plates, using a metal spatula.

Serve garnished with torn basil leaves strewn around, toasted breadcrumbs on top and a drizzle of extra-virgin olive oil.

Chef Bill's Daily Dish

2010-10-15T10:04:00.000-04:00

Brazilian Barbecued Flank Steak

Barbecued meats (churrasco) are served in churrascarias, Brazilian barbecued-meat restaurants, with a salsa-like sauce as an accompaniment. Since hearts of palm show up at every salad bar in these restaurants, Chef Bill has added them to the sauce to give it a tasty twist.

8 servings
Active Time: 30 minutes
Total Time: 30 minutes

Ingredients:
Steak
• 6 cloves garlic, minced
• 1/2 small hot pepper, such as jalapeño or serrano, minced
• 2 teaspoons extra-virgin olive oil
• 1/4 teaspoon kosher salt
• 2 pounds flank steak

Salsa
• 1 14-ounce can hearts of palm, drained, halved lengthwise and thinly sliced
• 4 medium tomatoes, chopped
• 1/2 cup chopped red onion
• 1/2 small hot chile, such as jalapeño or serrano, minced
• 1/4 cup chopped fresh cilantro
• 2 tablespoons red-wine vinegar
• 1/4 teaspoon kosher salt

Preparation
1. Preheat grill to high (see Broiling Variation).

2. To prepare steak: Combine garlic, hot pepper, oil and salt in a small bowl. Rub the mixture on both sides of steak.

3. To prepare salsa: Combine hearts of palm, tomatoes, onion, hot pepper, cilantro, vinegar and salt in a medium bowl.

4. Reduce grill heat to medium and grill the steak 4 to 6 minutes per side for medium-rare. Transfer to a cutting board, tent with foil and let rest for 5 minutes. Cut the steak across the grain into thin pieces. Serve with the salsa.

Nutrition-
Per serving : 215 Calories; 8 g Fat; 3 g Sat; 4 g Mono; 37 mg Cholesterol; 7 g Carbohydrates; 29 g Protein; 2 g Fiber; 341 mg Sodium; 627 mg Potassium

1/2 Carbohydrate Serving

Exchanges: 1 vegetable, 4 lean meat

Tips & Notes Broiling variation Instead of grilling, in Step 1 position oven rack 6 inches from the heat source and preheat broiler. In Step 4, cook steak on a broiler pan under the broiler until medium-rare, turning once, about 10 minutes total.

Mixed-Grain Pilaf with Cranberries and Pine Nuts

2010-09-28T08:34:00.000-04:00

Grains have been a symbol of the autumn harvest for centuries, although modern-day cooks have only recently begun to reintroduce themselves to some of the now lesser-known ancient varieties. A wide array of hearty grains—amaranth, quinoa, millet, barley, cornmeal and bulgur—is available in health-food stores. Here, several are combined in an appealing fall pilaf.

Ingredients:

1/2 cup pine nuts

1 Tbs. canola or vegetable oil

3/4 cup basmati rice

1/4 cup amaranth

1/4 cup quinoa

1/4 cup millet

1/2 cup dried cranberries

3/4 tsp. salt

Freshly ground pepper, to taste

2 cups chicken stock

1 cup water

Directions:

In a fry pan over medium heat, toast the pine nuts, stirring constantly, until lightly golden, 2 to 3 minutes. Remove from the heat and set aside.

In a saucepan over medium heat, warm the oil. Add the rice, amaranth, quinoa and millet and stir until the grains are coated with the oil and hot, 1 to 2 minutes. Increase the heat to high and add the cranberries, salt, pepper, stock and water. Bring to a boil, reduce the heat to low, cover and simmer until the grains are tender and the liquid is absorbed, about 25 minutes.

Add the pine nuts and fluff with a fork to mix. Taste and adjust the seasonings. Transfer to a warmed serving dish and serve immediately.
by Joanne Weir (Time-Life Books, 1997).

Make simple and delicious meals with these healthy vegetarian recipes.

2010-04-25T23:06:00.002-04:00

Meatless Mondays
Whether you’re a vegetarian or not meatless meals are an excellent way to incorporate healthy meals in your diet. Starting with fresh vegetables from the farm market. Canned or dry beans are a great source of meatless protein. There is more to whole grains that bread and pasta.
More and more, people are realizing that going meatless even once or twice a week can have real health benefits, including weight loss and reduced risk for heart disease. Why? Plant-based foods, such as vegetables, beans and lentils, are low in saturated fat and full of fiber, which helps you feel satisfied on fewer calories. (Most Americans eat only about half the 25 to 38 grams of fiber that’s recommended each day.)

Egyptian Edamame Stew
From EatingWell: January/February 2007, EatingWell for a Healthy Heart Cookbook
A riff on the Egyptian classic ful medames, a highly seasoned fava bean mash, this version is made with easier-to-find edamame. Edamame (fresh green soybeans) have been shown to lower LDL cholesterol. They can be found shelled in the freezer section of well-stocked supermarkets. This stew is great served with couscous, bulgur or warm whole-wheat pita bread to soak up the sauce.
4 servings, about 2 cups each
Active Time: 30 minutes
Total Time: 30 minutes

Ingredients
• 1 1/2 10-ounce packages frozen shelled edamame, (about 3 cups), thawed
• 1 tablespoon extra-virgin olive oil
• 1 large onion, chopped
• 1 large zucchini, diced
• 2 tablespoons minced garlic
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1/8 teaspoon cayenne pepper, or to taste
• 1 28-ounce can diced tomatoes
• 1/4 cup chopped fresh cilantro, or mint
• 3 tablespoons lemon juice
Preparation
1. Bring a large saucepan of water to a boil. Add edamame and cook until tender, 4 to 5 minutes or according to package directions. Drain.
2. Heat oil in a large saucepan over medium heat. Add onion and cook, covered, stirring occasionally, until starting to soften, about 3 minutes. Add zucchini and cook, covered, until the onions are starting to brown, about 3 minutes more. Add garlic, cumin, coriander and cayenne and cook, stirring, until fragrant, about 30 seconds. Stir in tomatoes and bring to a boil; reduce heat to a simmer and cook until slightly reduced, about 5 minutes.
3. Stir in the edamame and cook until heated through, about 2 minutes more. Remove from the heat and stir in cilantro (or mint) and lemon juice.
Nutrition
Per serving : 257 Calories; 8 g Fat; 1 g Sat; 3 g Mono; 0 mg Cholesterol; 29 g Carbohydrates; 15 g Protein; 10 g Fiber; 520 mg Sodium; 304 mg Potassium 1 Carbohydrate Serving

Tips & Notes
Tip: Edamame are found in the natural-foods freezer section of large supermarkets and natural-foods stores, sold both in and out of the “pods.” For this recipe, you'll need the shelled edamame. One 10-ounce bag contains about 2 cups of shelled beans.

Fly Like A Pig...then Eat One

2010-04-24T10:51:00.002-04:00

For all my friends running the Flying Pig...

recipe tips:

*Go Thick, Not Thin

When buying pork chops, choose ones that are at least an inch thick—they won't dry out as easily as thinner cuts.

*Porcine Anatomy 101

Recipes that call for pork butt are actually referring to pork shoulder. The meat on the upper part of a pig's rear legs—near its true butt—is known as pork leg or ham.

*In the U.S., bacon traditionally comes from the sides of the belly. Canadian bacon—also known as back bacon or Irish Bacon—is typically a leaner, meatier cut and comes from the pig's back.

Storage Timetable

*Uncooked pork cuts such as chops, ribs, and roasts can be stored for up to five days in the refrigerator and for six months in the freezer. Ground pork, however, should be stored for just three days in the refrigerator and up to three months in the freezer.

*Safety in Numbers

When preparing any pork product, the USDA recommends that the internal temperature reach 160°F.

Roasted Pork Loin with Poached Plums
Bon Appétit

September 2007 Mike Davis
At 26 Brix in Walla Walla, Washington, chef Mike Davis takes plums to the savory side—where they bring a bit of acidity to a spicy sauce for pork.
Yield: Makes 6 servings
Plums
6 sweet firm red or black plums (such as Burgundies, Satsumas, or El Dorados; about 2 pounds), quartered, pitted
2 cups Pinot Gris or Viognier
1 cup dry red wine
2 whole star anise*
cinnamon stick
1/4 cup plus 1 1/4 teaspoons sugar, divided
2 cups low-salt chicken broth
5 fresh thyme sprigs plus 1 teaspoon finely chopped thyme, divided
2 tablespoons chopped shallot

Pork
2 1 1/4-pound pork tenderloins
3 tablespoons olive oil, divided
2 teaspoons chopped fresh thyme
2 garlic cloves, minced
Chopped fresh chives

For Plums:
Combine first 5 ingredients and 1/4 cup sugar in heavy large saucepan; bring to boil, stirring until sugar dissolves. Reduce heat; simmer until plums are tender, about 20 minutes. Transfer plums to platter. Strain wine mixture.
Return strained liquid to same saucepan. Add broth, thyme sprigs, and shallot. Boil until mixture is reduced to 1 cup, about 25 minutes. Strain sauce; stir in 1 1/4 teaspoons sugar and chopped thyme. Season with salt and pepper.
DO AHEAD:Can be made 1 day ahead. Cover plums and sauce separately; chill. Bring plums to room temperature; rewarm sauce over medium heat.

For Pork:
Preheat oven to 400°F. Brush pork with 1 tablespoon oil; sprinkle with thyme, garlic, salt, and pepper. Heat remaining 2 tablespoons oil in large ovenproof skillet over medium-high heat. Add pork and cook until brown on all sides, turning often, about 5 minutes. Transfer skillet to oven, and roast pork until thermometer inserted into center registers 140F, about 20 minutes. Remove skillet from oven and let pork stand 10 minutes. Cut pork crosswise into 1/2-inch-thick slices. Serve with poached plums and sauce. Sprinkle with chopped chives.
*Available in the spice section of some supermarkets and at specialty foods stores and Asian markets.

Not Just My Food Revolution

2010-04-24T09:13:00.002-04:00

Not Just My Food Revolution

The Sweet Taste of Smoked Paprika

2010-04-21T13:51:00.000-04:00

Smoked Paprika [pimenton], made in Spain from smoked, ground pimiento peppers and often referred to as simply smoked paprika can be found in varying intensities from sweet and mild (dulce) bittersweet medium hot (agridulce) and hot (picante).

This paprika is not the relatively bland stuff you get at the local supermarket. It's more related to traditional Hungarian paprika.

This prized powder is indispensable for Spanish chorizo sausage, in pork dishes and any number of shrimp dishes and tapas. It adds the absolutely wonderful taste of authenticity to paellas. It is a great flavor for American cuisine, as a seasoning for barbecue pork, kebabs, and rich beef and lamb stews. There is no substitute for its use in authentic Spanish cooking.

With its prominent deep red color that spreads through any dish to which it is added. It has an exciting smoky aroma from the slow oak smoking, and a silky texture from the repeated grinding between stones.

I like to add it to my spice rub or barbecue sauce for pork ribs, or as an accent for my Rusted Root Roast Potatoes. Anything with shrimp, light stews, sauces, garlic chicken and roasted meats.

I suggest you experiment with this ingredient and make it your own. There are so many ways to use it. One whiff when you open the can and you will imagine a dozen ways to use it.:

Pimenton is often compared with Hungarian paprika (which descended from Spanish pimenton.) It is a powder ground from the Capsicum annum pepper in the case of the sweet variety and the cerasiforme subspecies in the case of the semi-hot product. The peppers are roasted over the hot night fires of pedunculate or holm oak. Cultivation began with the Jerunimos monks from the Yuste Monastery in the 16th century in La Vera region of western Spain.

Luscious red peppers have been produced in the La Vera microclimate of Spain's Extremadura region for centuries. The paprika made from these peppers is the first aromatic seasoning to attain the coveted status of Denomination of Origin (D.O.). Mature peppers are dried and smoked over oak fires and then stone-ground to a fine, powdery consistency. The bittersweet smoked paprika possesses a smoky warmth with a mild bite on the finish.

The best pimenton is made, as it has been for four generations, by the Hernandez family.

The Hernandez family began the manufacture of Pimenton de la Vera at the turn of the century. Today, their "La Dalia" brand smoked Paprika is considered THE smoked paprika by the best chefs. Don Valeriano Hernandez Martin founded "La Dalia", a company dedicated to the manufacture and distribution of Pimenton and Spices. Thanks to its quality, it quickly established a great name for itself amongst the finest food competitions winning the "Diploma de Honor" at the "Exposicion Internacional Permanente de Barcelona" in 1916 and the Silver Medal in the "Exposicion Iberoamericana de Sevilla" (Latin American Exposition of Sevilla) in 1929 and 1930.

The traditional methods of manufacture and preparation of the product have been passed down from father to son throughout the generations, making this reasonably priced spice one of the most affordable "must have" spices, essential to every gourmet kitchen.

The Many Uses for Smoked Paprika
Mix with olive oil and rub between the skin and breast of a roast chicken.
Prepare sensational beef goulash.
Add to deviled eggs or egg salad sandwich.
Mix into guacamole dip.
Flavor risotto and top with a rustic mixture of chorizo sausages and tomatoes.
Cook in a little oil to release the flavor and then mix with olive oil and use for marinating feta cheese.
Add a little sweet smoked paprika to vinaigrette and toss it through a salad.
Put some thick plain yogurt in a shallow dish, drizzle it with extra virgin olive oil and sprinkle well with bittersweet smoked paprika. Use as a dip.
Quickly fry 2 chopped cloves of garlic, 1 teaspoon of sweet smoked paprika and a bay leaf in a little extra virgin olive oil. Add a splash of wine vinegar and some chopped red onion and toss it with steamed broccoli, cauliflower or sautéed zucchini.
Slowly fry waxy potatoes, sliced onions and chopped garlic in olive oil and a little sweet smoked paprika.
Rub skinned boned firm white fish fillets with a mixture of 2 tablespoons of sweet smoked paprika, 1/2 teaspoon salt and the juice of a lemon, dust with flour and fry in hot olive oil until golden.

Eating On The Run

2010-04-21T09:44:00.001-04:00

Most of us are professionals who run. We put in 40+ work hours a week. An eight hour day is considered a short day. We are doctors, lawyers, teachers, IT guys & gals, one pilot and a chef. We struggle with spending time with our family and friends. We all have family commitments, and then we have to find time to train for a marathon or more. The last thing we want to do is think about nutrition and cook a proper meal to fuel us to run.

I have found using a crock-pot can lend a hand in preparing a great tasty healthy meal not only for you, but for your family too. The crock-pot takes all the hassle of rushing home to get dinner ready. The meal slowly cooks while you’re at work, with the family or out for your weekend long run.

As a runner one of my favorite meals to fuel me for a race or training is Red Bean & Rice. You got your grain (rice), you got your protein (chicken or sausage).

I love making a big batch on a Sunday or Monday and eating in it all week. I think my favorite way of eating it is the next day, (Like chili it gets better the next day) I’ll place the mixture in a tortilla wrap with some lettuce and a little cheese. It makes for a great lunch.

CROCK-POT RED BEANS
from COOKS.COM

________________________________________

1 lb. dark dried red kidney beans

Hot water
1 onion, diced

1 tbsp. garlic salt

1 tsp. black pepper

1 1/2 lbs. smoked sausage or cooked chicken

Prepared rice

Put beans in crock-pot; fill to 1 1/2 inch of top with hot water. Cook on high. After 1 hour, add next 3 ingredients. Cook 3 hours or until beans are tender.

About 30 to 45 minutes before serving, slice sausage in 1/4 inch pieces or diced chicken and add to beans. Serve on rice.

Serving size = 1 1/2 cups beans, 2/3 cup rice

Calories 438 Calories from Fat 33
% Daily Value
Total Fat 4g 6%
Saturated Fat 1g 4%
Monounsaturated Fat 1g
Trans Fat 0g
Cholesterol 10mg 3%
Sodium 443mg 18%
Total Carbohydrates 81g 27%
Dietary Fiber 18g 70%
Sugars 4g
Protein 22g
Vitamin A 8% Vitamin C 43%
Calcium 12% Iron 38%
Vitamin K 26 mcg Potassium 1194 mg
Magnesium 163 mg

Mohican Mote

2010-04-19T21:11:00.000-04:00

I'm in full 50 miler training mote. I'm hoping nothing is going to stop me.

For the last few months Bob Cassill & I have been running 6 miles on the bike & hike on T W TH at 5:15 AM. We've be pretty steady and consistent. We’ve added Thursday night Crooked River Trail group run to get in a “Two-A-Day” run. Throw in a 15-20 miles on Sat AM long run and I think I’m in good shape for my first 50 miler.

This past Saturday was the Run For The Orphans 5K. I’m on the race committee along fellow runner with Nick Villanti. We had a great turn out for the weather, 180 counting kids. It was a little cold, but not too bad for runners. Because I helped organize the race I could put in my long run. I was able to run the course before the race and I ran about 2 extra miles getting volunteers to their post.

A few weeks ago Melissa Cairns asked me to run a 50K with her for her Grand Canyon training. Well it was Sunday… What a great course. Although I’ve ran these trails before, but not in this order. I met Melissa at Boston Store. I left my car there for an aid station. We drive to Lock 29 to meet John Buehrle. We ran Lock 29 up to Pine Lane, then to Boston Store. We stop for aid then headed to Brandy wine. This was my first time over the new bridge. Brandy wine back to BS then to Snowville Rd. Then back to BS. This is the 20 mile marker. John was toast…He ran 27 with a group the day before. We headed back to Brandy Wine then back to BS and Pine line. We’ll call in 50K, but Garmin called it 30.6.

I’m ready for Mohican. I keep a little thought in the back of my head…Once in a while someone (a fellow runner) will say something that just sticks to me. This time it’s Mr. Nick Billock. He said something to the effect of… “Chef, there’s one thing about you and running a race…No matter what you finish.” He’s right. I don’t have any DNF’s. I know once I start the race the next time you’ll see me is crossing the finish line.

Join The Food Revolution

2010-04-17T12:05:00.001-04:00

Hi Guys

Jamie's Food Revolution is about changing the way America eats. Today is Food Revolution Friday. Please help spread the word that every child in America has the right to fresh, nutritious school meals, and every family deserves real, honest, wholesome food.

Here are 3 ways you can participate today -

If you use Facebook, post the following message as your status:

Fresh food not French fries! Sign the petition to make school lunches better. http://bit.ly/JOfoodrev Please repost this status message.

If you use Twitter, tweet the following message:

Fresh food not French fries! Sign the petition to make school lunches better. http://bit.ly/JOfoodrev Plz RT. #foodrevolution

If you use email (and you obviously do because you are reading this message), send the following note to friends, family and colleagues:

I have joined the Food Revolution and you should too! We need your help to change the way America eats. Every child in America has the right to fresh, nutritious school meals, and every family deserves real, honest, wholesome food. Sign the petition to save America's cooking skills and improve school food. http://bit.ly/JOfoodrev Thanks and please pass this message on.

Don't miss back-to-back episodes 4 and 5 of the show tonight beginning at 8PM ET/7PM CT on ABC!

Thank you again for your support.

Big love and respect,

2010-04-03T19:31:00.000-04:00

Pasta With Broccoli, Cauliflower, or Broccoli Rabe
Makes 4 servings
Time: 40 minutes

A rich Bolognese sauce can be super-satisfying, but it has three times the ingredients of this recipe and can be cooked only a few different ways. This simple pasta dish is made with a terrific, explosive vegetable sauce that takes well to other flavors.

1 Tbsp salt
1 lb broccoli, cauliflower, or broccoli rabe, trimmed and cut into pieces
1/4 cup extra-virgin olive oil, or more as needed
1 Tbsp chopped garlic, or more to taste
1 lb penne, ziti, or other cut pasta
Freshly ground black pepper

1. Bring a large pot of water to boiling and add salt. Boil the vegetables until they're fairly tender, 5 to 10 minutes, depending on what you use (broccoli rabe is fastest, cauliflower slowest) and the size of the chunks. Meanwhile, heat the oil in a large skillet over medium-low; add the garlic and cook until it begins to sizzle. Scoop the vegetables out of the pot with a slotted spoon or strainer.
2. Drop the vegetables in the skillet and turn the heat to medium-high. Cook, stirring and mashing, until they're hot and soft.
3. Cook the pasta according to the package directions. When it's almost (but not quite) done, drain it, reserving about a cup of the water. Add the pasta to the skillet with the vegetables and 2 tablespoons of the reserved water. Toss it all with a large spoon until well combined. Sprinkle with salt and pepper, along with more of the pasta water to keep the mixture from drying out. Serve immediately.

Pump up this pasta

8 simple ways to add complex flavor
1. Cook 3 or 4 dried chilies along with the garlic, or toss some red-pepper flakes into the pasta.
2. Add a teaspoon of minced garlic to the mashed vegetable 30 seconds before you turn off the heat.
3. Cook several threads of saffron in the oil along with the garlic.
4. Toss 1/2 cup of pesto into the cooked pasta.
5. When you combine the pasta and vegetable, stir in a small can of tomato paste or a cup of chopped tomatoes.
6. Add a couple of tablespoons of olive tapenade when you toss the pasta.
7. Add 1 cup of sliced mushrooms to the oil once the garlic sizzles.
8. Toss in a cup of peas, chopped spinach, or arugula during the last minute of cooking.

A Seafood Snob Ponders the Future of Fish

2010-04-03T19:23:00.000-04:00

Published: November 15, 2008
Mark Bittman writes the Minimalist column for the Dining section of The Times and is the author of “How to Cook Everything.”

I suppose you might call me a wild-fish snob. I don’t want to go into a fish market on Cape Cod and find farm-raised salmon from Chile and mussels from Prince Edward Island instead of cod, monkfish or haddock. I don’t want to go to a restaurant in Miami and see farm-raised catfish from Vietnam on the menu but no grouper.

Fish and Other Marine Life | Fish Farming | SeafoodThose have been my recent experiences, and according to many scientists, it may be the way of the future: most of the fish we’ll be eating will be farmed, and by midcentury, it might be easier to catch our favorite wild fish ourselves rather than buy it in the market.

It’s all changed in just a few decades. I’m old enough to remember fishermen unloading boxes of flounder at the funky Fulton Fish Market in New York, charging wholesalers a nickel a pound. I remember when local mussels and oysters were practically free, when fresh tuna was an oxymoron, and when monkfish, squid and now-trendy skate were considered “trash.”

But we overfished these species to the point that it now takes more work, more energy, more equipment, more money to catch the same amount of fish — roughly 85 million tons a year, a yield that has remained mostly stagnant for the last decade after rapid growth and despite increasing demand.

Still, plenty of scientists say a turnaround is possible. Studies have found that even declining species can quickly recover if fisheries are managed well. It would help if the world’s wealthiest fish-eaters (they include us, folks) would broaden their appetites. Mackerel, anyone?

It will be a considerable undertaking nonetheless. Global consumption of fish, both wild and farm raised, has doubled since 1973, and 90 percent of this increase has come in developing countries. (You’ll sometimes hear that Americans are now eating more seafood, but that reflects population growth; per capita consumption has remained stable here for 20 years.)

The result of this demand for wild fish, according to the United Nations’ Food and Agricultural Organization, is that “the maximum wild-capture fisheries potential from the world’s oceans has probably been reached.”

One study, in 2006, concluded that if current fishing practices continue, the world’s major commercial stocks will collapse by 2048.

Already, for instance, the Mediterranean’s bluefin tuna population has been severely depleted, and commercial fishing quotas for the bluefin in the Mediterranean may be sharply curtailed this month. The cod fishery, arguably one of the foundations of North Atlantic civilization, is in serious decline. Most species of shark, Chilean sea bass, and the cod-like orange roughy are threatened.

Scientists have recently become concerned that smaller species of fish, the so-called forage fish like herring, mackerel, anchovies and sardines that are a crucial part of the ocean’s food chain, are also under siege.

These smaller fish are eaten not only by the endangered fish we love best, but also by many poor and not-so-poor people throughout the world. (And even by many American travelers who enjoy grilled sardines in England, fried anchovies in Spain, marinated mackerel in France and pickled or raw herring in Holland — though they mostly avoid them at home.)

But the biggest consumers of these smaller fish are the agriculture and aquaculture industries. Nearly one-third of the world’s wild-caught fish are reduced to fish meal and fed to farmed fish and cattle and pigs. Aquaculture alone consumes an estimated 53 percent of the world’s fish meal and 87 percent of its fish oil. (To make matters worse, as much as a quarter of the total wild catch is thrown back — dead — as “bycatch.”)

“We’ve totally depleted the upper predator ranks; we have fished down the food web,” said Christopher Mann, a senior officer with the Pew Environmental Group.

Using fish meal to feed farm-raised fish is also astonishingly inefficient. Approximately three kilograms of forage fish go to produce one kilogram of farmed salmon; the ratio for cod is five to one; and for tuna — the most beef-like of all — the so-called feed-to-flesh ratio is 20 to 1, said John Volpe, an assistant professor of marine systems conservation at the University of Victoria in British Columbia.

Industrial aquaculture — sometimes called the blue revolution — is following the same pattern as land-based agriculture. Edible food is being used to grow animals rather than nourish people.

This is not to say that all aquaculture is bad. China alone accounts for an estimated 70 percent of the world’s aquaculture — where it is small in scale, focuses on herbivorous fish and is not only sustainable but environmentally sound. “Throughout Asia, there are hundreds of thousands of small farmers making a living by farming fish,” said Barry Costa-Pierce, professor of fisheries at University of Rhode Island.

But industrial fish farming is a different story. The industry spends an estimated $1 billion a year on veterinary products; degrades the land (shrimp farming destroys mangroves, for example, a key protector from typhoons); pollutes local waters (according to a recent report by the Worldwatch Institute, a salmon farm with 200,000 fish releases nutrients and fecal matter roughly equivalent to as many as 60,000 people); and imperils wild populations that come in contact with farmed salmon.

Not to mention that its products generally don’t taste so good, at least compared to the wild stuff. Farm-raised tilapia, with the best feed-to-flesh conversion ratio of any animal, is less desirable to many consumers, myself included, than that nearly perfectly blank canvas called tofu. It seems unlikely that farm-raised striped bass will ever taste remotely like its fierce, graceful progenitor, or that anyone who’s had fresh Alaskan sockeye can take farmed salmon seriously.

If industrial aquaculture continues to grow, said Carl Safina, the president of Blue Ocean Institute, a conservation group, “this wondrously varied component of our diet will go the way of land animals — get simplified, all look the same and generally become quite boring.”

Why bother with farm-raised salmon and its relatives? If the world’s wealthier fish-eaters began to appreciate wild sardines, anchovies, herring and the like, we would be less inclined to feed them to salmon raised in fish farms. And we’d be helping restock the seas with larger species.

Which, surprisingly, is possible. As Mr. Safina noted, “The ocean has an incredible amount of productive capacity, and we could quite easily and simply stay within it by limiting fishing to what it can produce.”

This sounds almost too good to be true, but with monitoring systems that reduce bycatch by as much as 60 percent and regulations providing fishermen with a stake in protecting the wild resource, it is happening. One regulatory scheme, known as “catch shares,” allows fishermen to own shares in a fishery — that is, the right to catch a certain percentage of a scientifically determined sustainable harvest. Fishermen can buy or sell shares, but the number of fish caught in a given year is fixed.

This method has been a success in a number of places including Alaska, the source of more than half of the nation’s seafood. A study published in the journal Science recently estimated that if catch shares had been in place globally in 1970, only about 9 percent of the world’s fisheries would have collapsed by 2003, rather than 27 percent.

“The message is optimism,” said David Festa, who directs the oceans program at the Environmental Defense Fund. “The latest data shows that well-managed fisheries are doing incredibly well. When we get the rules right the fisheries can recover, and if they’re not recovering, it means we have the rules wrong.”

(The world’s fishing countries would need to participate; right now, the best management is in the United States, Australia and New Zealand; even in these countries, there’s a long way to go.)

An optimistic but not unrealistic assessment of the future is that we’ll have a limited (and expensive) but sustainable fishery of large wild fish; a growing but sustainable demand for what will no longer be called “lower-value” smaller wild fish; and a variety of traditional aquaculture where it is allowed. This may not sound ideal, but it’s certainly preferable to sucking all the fish out of the oceans while raising crops of tasteless fish available only to the wealthiest consumers.

Myself, I’d rather eat wild cod once a month and sardines once a week than farm-raised salmon, ever.

This article has been revised to reflect the following correction:
Correction: November 23, 2008
An article last Sunday about threats to the world’s fisheries referred incorrectly to the amount of nutrients and fecal matter released by a salmon farm with 200,000 fish. It is roughly equivalent to the amount that would be produced by 60,000 people, not 600,000 people.

XTERRA OHIO TRAIL SERIES

2010-03-26T08:10:00.000-04:00

FOR IMMEDIATE RELEASE

Contact: Emily McIlvaine
Phone: 808-792-2611
emily@xterraplanet.com

XTERRA LAUNCHES BRAND NEW OHIO TRAIL SERIES

RACE #1 IN THE 2010 XTERRA OHIO TRAIL RUN SERIES

March 24, 2010 – XTERRA is making its way back to the Midwest with the brand new, action-packed XTERRA Ohio Trail Run Series kicking off April 24th at Wooster’s Vulture’s Knob. The XTERRA Vulture’s Knob 15-kilometer Trail Run is arguably the most challenging of the five race series as it takes place on one of the area’s most infamous, technical mountain bike courses and features 1,000 feet of climbing.

For those not familiar with the series, XTERRA is known for its challenging, off-road, adventure trail runs, and the XTERRA Vulture’s Knob will be no exception. The course weaves its way through 125 acres along the majestic Killbuck River in Wooster’s rolling hills. The venue features some of the most challenging single track and unique manmade outdoor features the area has to offer, so this one event runners of all levels will not want to miss.
As the first of five races in the 2010 XTERRA Ohio Trail Run Series, this will be the earliest chance for the top fifteen runners in each age group to accumulate points toward their season totals. At the end of the series, a runner’s best four scores will count, and those with the highest scores will be crowned XTERRA Regional Champions and receive free entry into the XTERRA Trail Running National Championship on September 18th in the beautiful trail running mecca of Bend, Oregon.
From there, all runners are invited to race at the December 5th XTERRA Trail Running World Championship on the spectacular Hawaiian island of Oahu. The event takes place at the very location where major productions like Jurassic Park, Godzilla and LOST have been filmed and marks the dramatic end of the 2010 XTERRA Trail Run season.

For more information about the 2010 XTERRA Trail Run Series, visit http://www.xterratrailrun.com./

XTERRA Vulture’s Knob 15km Trail Run Race Information
When: Saturday, April 24, 2010 – race start 8:00am
Where: Vulture’s Knob – Wooster, OH
Registration: Online by visiting www.xterratrailrun.com.
Entry Fees: $35 until 3/31 - $45 thereafter
Contact: More information can be found by visiting www.xterratrailrun.com or by contacting race director Vince Rucci at vince@wrtr.org.

2010 XTERRA Ohio Trail Run Series Schedule
4/24 - XTERRA Vulture’s Knob Trail Run – 15km – Wooster, OH
5/22 – XTERRA Hargus Lake Trail Run – 7km – Circleville, OH
6/26 – XTERRA Chapin Forest Trail Run – 8km – Kirtland, OH
7/10 – XTERRA Mohican Trail Run – 18km – Loudonville, OH
8/21 – XTERRA Oak Hill Trail Run – 8km – Boston Township, OH
For more information about the XTERRA Trail Run Series, visit www.xterratrailrun.com.

ABOUT XTERRA
The XTERRA Trail Run Series hosts races spanning the nation with events ranging from 5km to 42km. XTERRA also produces an off-road triathlon series in the U.S. and overseas. To learn more about the exciting and evolving world of multi-sport and trail racing, visit www.xterraplanet.com.

BBQ Chipotle Pork Crostini's

2010-03-15T16:55:00.000-04:00

On February 19 2010 I was honored to help with a fundraising dinner at our Church. One of the favorite menu items was this BBQ Pork Crostini's. Enjoy!

Recipe By :Chef Bill Bailey
Serving Size : 20 Preparation Time :0:00
Categories : Appetizer

Amount Measure Ingredient -- Preparation Method
1 each pork tenderloin
2 ounces chipotle sauce
1 cup barbecue sauce
1 each onion -- Carmelized
1 ounce Canola oil
1 each French baguette slice

Heat a skillet on high heat. Sear the meat by adding the oil, then carefully add pork cooking on all sides until all sides are brown. pop into a pre-heated 350 degree oven and finish off the cooking precess for 20-30 minutes. Once internal temp is at 155 degrees, let the pork cool.
Slice the pork into very thin slices.
Mix the BBQ sauce and Chipotle sauce together
In a separate pan, saute and caramelize onions until they are golden brown.
Build by placing sliced pork on toasted baguette then add cameliized onions and little of the chipotle BBQ sauce

Source: http://www.playingwithknivesandfire.com/
Copyright: 2010
Start to Finish Time:1:00
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 42 Calories; 2g Fat (45.3% calories
from fat); 3g Protein; 3g Carbohydrate; trace Dietary Fiber; 7mg
Cholesterol; 116mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0
Vegetable; 1/2 Fat; 0 Other Carbohydrates.
Serving Ideas : This dish can be served hot or cold
NOTES : Chipotle sauce and BBQ sauce can be mix ahead of time.

TIME FLIES IN SLOW MOTION

2010-03-15T10:25:00.001-04:00

I can’t believe my little princess is SEVEN! Where did the time go?

Sat afternoon, after Tori’s birthday party, I headed to Pine Hollow to retrace the FOOLS Run course. As I headed out I realized I didn’t really know the course or which way I should be going. So I just ran…I didn’t mind, I was finally on a trail, smiling, the music playing loud, and mud everywhere! I ended up with 11.46 miles. I wasn’t sure want I did wrong, it was all good it was getting late so I packed up my muddy shoes and headed home.

So are you a runner who’s trying to find time to fix a great meal while racking up the mileage? Dust of the slow cooker/crock pot. There’s nothing better than coming home from a training run to a hot cooked meal.

Slow cooker/crock pot cooking is quite simple. It’s all about planning. It can start in the morning or you can place all the ingredients in the pot and refrigerate overnight, then start the cooking in the morning. The recipes are endless.

• Place your favorite meat

• some veggies

• some potatoes, or beans or both in the pot

• Then add some water/stock

• seasonings or herbs

Then allow 4-12 hours of slow cooking. It’s that easy!

Here's a recipe for Beef Bourguignon

Ingredients

6 strips bacon, cut into 1- to 2-inch pieces

3 pounds beef rump, cut into 1-inch cubes

1 large carrot, peeled and sliced

1 medium onion, sliced

1 teaspoon salt

1/2 teaspoon pepper

3 tablespoons flour

10 ounces beef broth, can condensed
2 cups red or Burgundy wine
1 tablespoon tomato paste
2 cloves garlic, minced
1/2 teaspoon whole thyme
1 whole bay leaf
1/2 pound white onions, peeled
1 pound fresh mushrooms, sliced
Directions
1.Sauté bacon in a skillet on stovetop set to medium heat until crisp. Remove bacon and set aside.
2.Add beef cubes to skillet and brown well. Remove meat and set aside.
3.Brown carrot and onion in skillet and transfer to stoneware. Season with salt and pepper. Stir in flour, add broth, and mix well.
4.Add beef and bacon to stoneware, mix, and place in slow cooker heating base.
5.Add wine, tomato paste, garlic, bay leaf, onions, and mushrooms. Cover; cook on Low for 10-12 hours or on High for 5-6 hours.

study says organic food is not healthier--is that really true?

2010-03-11T17:48:00.002-05:00

By Nicci Micco, July 30, 2009 - 12:00pm

Is organic food more nutritious than food produced via conventional methods? As a nutrition editor, it’s my job to stay up on the studies that look at this very question. On July 29 researchers from the London School of Hygiene & Tropical Medicine reported that there was no nutritional difference between organic and conventionally produced foods. End of story? I don’t think so. Some studies show organics are more nutritious.

Consider these findings:

A 2008 review by the Organic Center of almost 100 studies on the nutritional quality of organic produce compared the effects conventional and organic farming methods have on specific nutrients. The report’s conclusion: “Yes, organic plant-based foods are, on average, more nutritious.”
In 2007 a study out of Newcastle University in the United Kingdom reported that organic produce boasted up to 40 percent higher levels of some nutrients (including vitamin C, zinc and iron) than its conventional counterparts.
Additionally, a 2003 study in the Journal of Agricultural and Food Chemistry found that organically grown berries and corn contained 58 percent more polyphenols—antioxidants that help prevent cardiovascular disease—and up to 52 percent higher levels of vitamin C than those conventionally grown.
The jury is still out on whether organic food does or doesn’t contain more nutrients than conventionally produced foods. That said, there’s at least one more good argument for eating organic—fewer pesticides. While I’ve never been a purist about eating only organic, now that I’m a mom, there are some foods I feel more comfortable about buying organic. Apples are one of these foods. So are strawberries.

Find out which 10 other foods you should buy organic and which 15 are considered the least commonly contaminated.

Here’s why:

Apples and strawberries are on the Environmental Working Group’s (EWG) “Dirty Dozen” list of foods that have the highest pesticide residues. EWG, a nonprofit organization, identifies the types of fruits and vegetables that are most likely to have higher trace amounts of pesticides based on the results of tens of thousands of USDA and FDA tests for pesticides.
Long-term exposure to pesticides has been associated with cancer, infertility and neurologic conditions, such as Parkinson’s. (So buying organic can help protect farm workers who are repeatedly exposed to pesticides.)
Small doses of pesticides are far more dangerous to children (whose bodies are smaller and nervous systems are still developing) than to adults.
You can remove some pesticide residues with washing but pesticides can be absorbed into fruits and vegetables, and leave trace residues. Many of the pesticides stay in the peel, so discarding the skin can reduce residues significantly—by up to 98 percent, according to a 2008 Journal of Agricultural and Food Chemistry study. But ditch the peel and you lose out on a lot of fiber and many of the antioxidants.
Bottom line: I think that the most important thing you can do for your health is to eat lots fruits and vegetables—whether they’re organic or not, they’re full of helpful nutrients. I do think that if you’re shopping for a young child (like I am) buying some types of food organic makes good sense—from a pesticide perspective. And certainly buying organic is healthier for the environment because it mandates more sustainable farming practices and helps to reduce the amount of chemicals that leach into our soil and water.

TAGS: Nicci Micco, Savvy Moms, Eating green, Food & health news, Healthy kids, Nutrition

Nicci Micco is deputy editor of features and nutrition at EatingWell. She has a master's degree in nutrition and food sciences, with a focus in weight management. She's addicted to ice cream and pizza. But she also can’t imagine going a week without eating sweet potatoes, salad greens or kidney beans. Kale and beets also rank at the top of her favorite-foods list.

10 Portion Control Pointers

2010-03-09T09:12:00.001-05:00

Written by Sarah Haan, Registered Dietitian

With portions ballooning to extreme sizes, it's sometimes tough to stick to what we know are proper serving sizes. Eating contests, "value" meals and bags that contain "30% more free" all contribute to our environment of excess. You've chosen to fight back and take control of your portions. Great! It's a key step to weight management and will make you feel powerful in your food choices. Use some of these methods to help control the crazy portions so you can reach your goals.

Click on the link and follow the slide show to find out more 10 Portion Control Pointers

BILLS' BAD ASS 50K

2010-03-08T09:54:00.001-05:00

Thanks to Mark Sheldon for writing the BILLS' BAD ASS 50K article for Ultra Running magazine. Pick up a March 2010 copy at Vertical Runner.

Green Eggs & Ham Frittata

2010-03-05T09:58:00.000-05:00

Green Eggs & Ham Frittata

Why smart cooks use frozen vegetables

2010-03-05T09:51:00.000-05:00

Why smart cooks use frozen vegetables

Treadmill Vs. Running Outdoors

2010-03-05T09:45:00.003-05:00

http://www.sparkpeople.com/resource/fitness_articles.asp?id=1461

FDA's Warning to Food Manufacturers: Correct Your Labels - ABC News

2010-03-04T11:08:00.000-05:00

FDA's Warning to Food Manufacturers: Correct Your Labels - ABC News

Great Post on That's Fit

2010-03-03T09:20:00.000-05:00

Great Post on That's Fit

Burning River 100 Mile Endurance Run | Willoughby Hills, Ohio | 2010 USATF 100 Mile National Championship

2010-03-03T07:46:00.000-05:00

Burning River 100 Mile Endurance Run has a new website.
Burning River 100 Mile Endurance Run Willoughby Hills, Ohio 2010 USATF 100 Mile National Championship

Chicken Puttanesca with Bowtie Pasta

2010-03-03T07:43:00.000-05:00

I've add olives, capers, crushed red pepper, and fresh basil to bottled pasta sauce for a quick variation on the traditional version.

8 ounces uncooked Bowtie pasta
2 teaspoons olive oil
4 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon salt
2 cups Muir Glen Organic tomato-basil pasta sauce
1/4 cup pitted and coarsely chopped kalamata olives
1 tablespoon capers
1/4 teaspoon crushed red pepper
1/4 cup (1 ounce) preshredded Parmesan cheese
Chopped fresh basil or basil sprigs (optional)

Cook pasta according to package directions, omitting salt and fat. Drain and keep warm.
Heat oil in a large nonstick skillet over medium-high heat. Cut chicken into 1-inch pieces. Add chicken to pan; sprinkle evenly with salt. Cook chicken 5 minutes or until lightly browned, stirring occasionally. Stir in pasta sauce, olives, capers, and pepper; bring to a simmer. Cook 5 minutes or until chicken is done, stirring frequently. Arrange 1 cup pasta on each of 4 plates; top with 1 1/2 cups chicken mixture. Sprinkle each serving with 1 tablespoon cheese. Garnish with chopped basil or basil sprigs, if desired.

Yield: 4 servings
CALORIES 530 (21% from fat); FAT 12.4g (sat 2.8g,mono 6.6g,poly 2g); IRON 4.2mg; CHOLESTEROL 104mg; CALCIUM 165mg; CARBOHYDRATE 55g; SODIUM 971mg; PROTEIN 51.8g; FIBER 2.1g

What's up today bloggers!!!

2010-03-01T10:41:00.000-05:00

My running has be a little more consistant, I plugged in 34 miles last week. I can't wait until all this snow melts. I NEED TRAILS!!!
My running plans this week is to run Tuesday, Wednesday, Thursday, and Friday. Sat & Sun I will be volunteering at the Green Jewel & the Shamrock.

Snow On The Beach
I haven’t posted a blog since running The Myrtle Beach Marathon, but if you follow me on Facebook you know already the Marathon was canceled because of less than 3” of snow. I wasn’t very happy…Driving 600 miles with the family & dog, paying $400 + on a hotel room, getting up at 4:30 am, gearing up to find out they canceled the race at 10:30pm the night before. Way to go Myrtle Beach…I’m not blaming the race director; it was all caused by city officials. I could go into their five paragraph reasons why…But I just question their reasons with all the high tech weather equipment available. They could have called it off days earlier or rescheduled it for a later time in the day.

Jen’s brother, Jason & I still geared up, tied our laces and headed out for 26.2 miles. We started from our hotel (our hotel sat at mile 17 of the course) and ran the course backwards. It was a wet road with snow on the grass, and sand. Temps were in the high 30’s. We joked about only seeing 3-4 other runners, but there ended up being over 200 runners running the course, according to Myrtle Beach Sun Newspaper. Jason & I ended up with 22.4 miles once we got back to the hotel. We were happy with 22 miles. We packed up the family, ate lunch then headed back to Ohio.

Let’s get this dang snow out of here! I’m ready to hit the trails!!! Wild Bill & I tried to run the Buckeye Trail last Friday and it wasn’t pretty. Pine Lane was knee high with snow in some sections, the snow was still falling and the windy was whipping up. It was back to the streets on Sat. I ran the Shamrock course with Bob and Cindy. We’ll Cindy was in race day mode and was way ahead of me. Bob was on her heels and I was chugging along in the back.

OH NO CALL THE FOOD COPS!!
Who said you have to add mushrooms to Chicken Marsala and a classic lasagna HAS to be layered in the order of pasta sheet, sauce, meat, cheese AND It MUST contain Ricotta…OK the Ricotta Cheese is a must but the way you bring it together is another story. Take Louisiana Gumbo, Hungarian Goulash, San Francisco Seafood Cioppino, or Jamaican Jerk. They are all classic dishes with ingredients and techniques that MUST BE FOLLOWED!!! Who said you can’t make changes to the recipe to create your own version? The FOOD COPS? I roll my eyes when I’m cooking and someone says, “Hey you don’t add that ingredient!” “When my granny makes it she adds…” “You’re not making it right.” 'SAYS WHO THE FOOD COPS!!!' Let me do my magic, let me create. That’s what I do… I cook and create. This is what I teach to others… Cook, Create and Make it your own.

March Is Nutrition Month
What a great way to start living a healthy life style. Forget about your new year’s resolution. March should be the month to start a new life. Start in the produce section of your grocery store. Instead of zipping past all the fresh colorful goodies to get to the ice cream section, stop and spend some time here. The ice cream section can wait it's frozen. Find a fruit or veggie you haven’t tried before. Don’t buy a lot of it, start with a small amount take it home and prep/cook it that day. Don’t let it sit around. You’ll find that there are some foods out there you’ll enjoy.

What is ratatouille?

The word Ratatouille actually comes from the french term "touiller," which means to toss food.

Ratatouille originated in the area around present day Nice. It was originally a meal made by poor farmer's (in essence it started out life as a peasant dish), and was prepared in the summer with fresh summer vegetables.

The original and simplest form of Ratatouille used only courgettes (zucchini), tomatoes, green and red peppers (bell peppers), onions, and garlic.

Today aubergine (eggplant) is usually added to the list of ingredients.

There are numerous version of Ratatouille and this site will show the the best of the worlds versions of it to try at home.
Think of ratatouille as is more of a concept dish than a specific recipe. Similar to American "stew", it can take on a number of forms and is open to interpretation and experimentation. Let your tastes and preferences inspire you to create your own signature version of ratatouille!
Recipe for a simple ratatouille
Ingredients:
• 1 medium sized onion, chopped
• 3 cloves garlic, minced
• 1 medium or large eggplant, diced
• 1 can stewed tomatoes
• 2 medium zucchini diced into large chunks
• add herbs as desired (try basil)
• olive oil (enough to sauté onion/garlic)
• salt and pepper to taste
Directions:
• Sauté the onion and garlic until tender
• Add eggplant and tomatoes, bring to simmer
• Simmer, covered for 15 minutes
• Add zucchini
• Simmer for 10-15 more minutes until vegetables are suitably soft
• Remove from heat
• Stir in the herbs, season to taste
Ratatouille as prepared here is also relatively low-fat. The only fat comes from the olive oil. Omitting the olive oil creates a fat free dish.
This dish is also fairly low-sodium. Since the dish features delicious, fresh vegetables, cutting own on salt can be easy. The only thing to watch out for is the canned tomatoes. Make sure that you are using tomatoes that do not have added sodium, or simply use fresh tomatoes.

Sometimes It's Not All About You

2010-01-24T20:26:00.000-05:00

I had a bad week last week. I only got in a 2 mile recovery run on Monday. I had to send my van to the shop to get $2,000 worth of work done to turn off the stupid check engine light so I can pass e-check, then got get my plate sticker. The mechanic had the van for three days. As I drove to get the van the muffler fell off on the Toyota Rav 4. So I pick up the van dropped off the Rav 4 and as we were driving the van back home the damn check engine light was still on!!!!

Now we’re on Friday 2 running miles for the week. Cranky kids cranky wife all I want is to run!!! By Friday afternoon all cars were fixed, but I’m beat up from all the taxi driving I had to do with one car.

Sat. AM I met Bob, Cindy and Debi at Sand Run for a 16 mile road run. After running in the Run For Regis, I was in no mood for trails. We headed out on the blue line for an out & back. My mission was to get Bob & Cindy to commit to the Mohican 50 Miler June 19, 2010. We had kicked around the idea to get our first 50 miler done in 2010. I got it done…We will be registering for the 50 miler on Monday Jan. 25, 2010.

We got up to Portage Path and Debi was lagging behind, I keep coaxing her to “pick up the pace” and letting her know we were here to run with her. She wanted to turn and run down the hill, which would of gave her 7-8 miles. I talked her into running to Highland Square with us then if she wanted to run down the hill she could….NOT….Once we got to the hill I talked her into running back with us. We stopped from time to time to walk and slowed down to run with her and pushed her to run with us. I keep saying sometimes running isn’t always about ME. Sometime you have to find it in yourself to run for another purpose.

This week plan is to run:
Monday at lunch time (6-7 miles)
a flippin dark-thirty Tuesday Morning run with Bob (one hour)
Wed. Lunch time run (6-7 miles)
Another flippin dark-thirty run (one hour)
Friday AM 14 mile road run
Sat off
Sunday afternoon 16 mile roads

RUN FOR REGIS

2010-01-18T19:22:00.001-05:00

I have been negelecting my blog AKA BLOGSLACKING....I've been face booking.

The Run For Regis use to be the Winter Buckeye 50K. It also use to on the last weekend of the month. My birthday is January 29th so I would use this run for a birthday run. I would request/reserve the bib number of my age. The course has changed the date of the race has chaged, but I am keeping with tradition and keep this event as my birthday run. This year I will turn 43 so I got bib #343.

The plan was to run with Brett, Bob, and Cindy. The vision was just a nice easy run in the woods. As we headed out Cindy stopped to tie her shoe and never caught up to us. It was Bob, Brett & I. By mile 8 inside Kendall Lake Trail, Brett started to fall behind. It was up to Bob & I to push through. I told Bob we need to take this course apart. Run in chunks instead of viewing the course as a whole. Run the small 5 mile section then get back to the stat/finish aid station then get of the dreaded 8/9 mile Kendall Lake section. It was the only way to get through the course.

I was ready to quit at mile 18. Bob said after finishing this race he would have 4 50K’s in the books. I wanted to make sure he got number 4 in the books.

This course sucked!! I usually find a way to have fun at races but this wasn’t the case for The Run For Regis. The trails had snow, ice and mud. There wasn’t any sure footing.

I wore my trail shoes with the screws in them. I place a sturdy replacement insert for more support. This turned out to be a bad idea. I received blisters on the arches of my feet. The replacement insert was rubbing. I replaced one insert, (that didn’t help the damage was done). After mile 18 I started feeling a blister on the other foot. I could do anything I just kept moving and saying I’ll deal with it later.

Although I can’t say I had fun, I can say I found a way to keep running, to keep pushing Bob & myself, and to keep moving. I found myself thinking of the man who I was running for and his family. I was never giving an opportunity to meet him. I know he was a great man. I also found myself finding energy to run when I felt like quitting. I can’t explain this feeling, it was something I’ve felt before, but again to try and explain it is hard.
Bob & kept together for ALL 32.45 miles (slightly over 50K) 8:11. My slowest 50K time. All is good.

I'm ready for some muddy trail!!! For a few more week I'll hit the street to gear up for the Myrtle Beach Marathon. Then I need to focus/plan on my first 50 Miler.

I'm also going to try and keep up with writing my blog.

Akron Marathon Results

2009-09-28T07:41:00.002-04:00

Bill Bailey #134
Cuyahoga Falls, OHAge: 42 Gender: M
clockFromString("4:17:00");
Distance
MAR
Clock Time
4:18:32
Chip Time
4:17:00
Overall Place
677 / 1431
Gender Place
524 / 982
Division Place
86 / 141
3 5M
00:31:46
9 2M
01:25:06
25K
02:24:06
30K
02:54:41
Divtotal
141
Sextotal
977
Pace
9:49

Akron Marathon Bullet Points

2009-09-27T07:37:00.009-04:00

This was my 4th Akron Marathon.
I dedicated this Akron Marathon run in memory of Charles D. Ledbetter. I pinned his picture to my shirt. At the start I said, "Come Chuck we're going for a 4 hour ride."
My brother-in-law Jason was suppose to come up from S.C. and run with me, but didn't make it up.
I signed Jen up for text message results to track my progress.
Arrived at the start at 5:30am
Drive up with Mike Keller.
My friend Robert Gurney, an old school mate was working there driving the SAG WAGON. I haven't seen him in 20+ years. Good seeing you Gurney!!!
Met Brett in the gathering tent and chatted.
E-Speed joined us for some pre-race chatting. She paced the 3:40 group.
Met VR Group and others from facebook for an early morning picture in front of St. Bernard Church.
CROWDED!!! Very crowded, I think the most I've ever see in the 4 years.
I carried my own fuel for the 1st. 6 miles.
I tried staying with the 4 hr. pace group, but I felt the pace wasn't consistent. I don't want to harp on this but last years pace was steady.
I caught up to Beth (or she could up to me) we ran a little through Firestone Park then she caught up with the 4hr. group.
Melissa was at Garfield waiting on her dad so she ran a block with me.
Saw my friend from Firestone Park...He is now Detective Pat Hunt (Sheriff Dept.). He was blocking traffic for us...Thanks Detective Hunt!!!
I was pushed by a RELAY (I'll be nice) DUDE. I yelled out some nice flowery words that were fitting for this section of Firestone Park (I wish the relay teams had another course to run. There are to many relay runners pushing, bumping, stopping, walking for the Marathon course).
Brett's family was at the end of the towpath waiting to cheer Brett on...Hi Guys!!!
Sand Run was OK I was still on track for 4:05ish
Same place every year...I fell apart in West Akron near the School.
I had to walk Garmin Hill this year.
I didn't get back into a groove until I hit Market street.
My Bib read...CHEFBILL ...a few people were yelling CHIEF BILL
Market Street seemed longer this year. My whole body ached running down this hill.
I look up ahead and found Beth. She stopping right before the turn on Main St because of cramping. I grabbed her and ran with her to the finish.
Unofficial time 4:17:01. It's not sub-four but it's still a good time for a salvaged training schedule.
NEXT UP COLUMBUS OCT. 18, 2009

AKRON MARATHON

2009-09-25T10:58:00.003-04:00

The buzz at this years Akron Marathon, to me, has been different. Different in a good way. With the help of Facebook it has been more exciting. Even my non-running friends are on board this year. Wishing me luck, and commenting about the race. I love when they ask the infamous questions, "So how far is THIS marathon?" I've been nice, "This only is 26.2 miles."

My first Marathon was Akron and I dedicated the run to my wife Jen. She put up with my crazy training schedule, shelling out money for shoes, socks & other gear, and dragging the kids to the finish line to cheer me on. Since then I've dedicated a race to different people who have some meaning in my life. Last year is was my dog Sara who pasted away during one of my training runs on the blueline. I remember the call as if where yesterday. I was on over by the Polymer Building on the campus of AU, My wife asked, "Can you come home?" I race as fast as I could back to Canal Park were my car was park.

This year I'm dedicating my run to Charles D. Ledbetter. He is the father of my long time friends Rick & Wendy Ledbetter. Rick & I have been friends since the first grade. I lost touch with him for about 15-20 years then with the power of FACEBOOK I found him! I found out his father was dying and Rick had a chance to see and say goodbye one last time. Charles passed away about a month ago.

After Akron I will be training on the Perkins Trail loop gearing up for BILLS' BAD ASS 50K. I do have Columbus to run so I have to mix some roads into my training. I'll like to see if I can set a new PR at Columbus (current is 3:57 from Akron). The BAD ASS 50K I'll like to get close to 6 hours.

I just saw the Run For Regis winter 50K in ready. I'll run that for my Birthday (Tanya save me bib # 43).

I have one more secret plan up my sleeve for Feb. 2010. I'll keep you posted....

ARE YOU READY FOR AKRON?

2009-09-21T08:08:00.003-04:00

I think I'm ready.
I don't think I'm ever 100% sure of any race. I'm always doubting myself, or saying things I should have...could have done different in preparation for the race.
There is no doubt that I will be at the starting line this Saturday morning prepping myself to run with the 4:00/hr. pace group. This will be my 4th Akron Marathon, which means I have to run next year to get 5 in a row.

BILLS' BAD ASS 50K 2009

2009-09-21T07:58:00.003-04:00

In the spirit of ultrarunning, Chef Bill Bailey and Wild Bill Wagner will be hosting a FatAss 50k run on November 14th, 2009. This run will take place at the Covered Bridge on Everett Road in the Cuyahoga Valley National Park.

The BadAss FatAss run will start at 8:00 am with no entry fee but you will still get some swag!Since Wild Bill happens to be in the shirt business, he will be giving each finisher a free technical running shirt, as long as you let him know your shirt size and that you will be running the FatAss before Halloween (10/31/09).

Chef Bill, who happens to be in the cooking business will be there to satisfy your appetite with loads of good food.This BadAss FatAss 50k, will be six 5 mile loops of the Perkins/Riding Run Trail with the last mile up the steps to the top of Oak Hill. That’s it! No hills, no mud, no roots, no rocks, no water crossings, and the weather should be perfect in mid November.

Is that all you got?

2009-09-16T08:03:00.002-04:00

Yes more blogslacking. I've been busy.
It's almost time for Akron Marathon. My new shoes arrived in the mail yesterday, so I'm ready to run. I've got a busy week this week my long run will most likely come on Sunday after noon.
Wild Bill & I are working on a Perkins Trail Run that we will run in November. We are still working on details, I'll post them later.

I've been trying to fight with thoughts in my head...What's next? Keep training and run a 50 miler (2010) then a 100 miler (2011) or train to run Boston.

15 20 weekend run

2009-09-08T11:00:00.003-04:00

Well it's Tuesday already. My plan is to run 5-7 on roads this evening. Wed. I have a busy evening so I'll run 5-6 Wed. early AM.

I had a great weekend which I have to say started Thursday. Thursday night trail with the Crooked River Trail Group. We ran Oak Hill 4.5 miles.
Friday was an afternoon trail run with Wild Bill, Maria, and Nancy (bill's friend). We ran Perkins Trail, Oak Hill and another trail (I'm not sure of the name)...ended up with 15 miles.
Sat. Am was the Blue Line Training Run 19.35 miles.

What are you Running From?

2009-08-31T21:57:00.003-04:00

The title comes from a facebook non-running friend. What, or why are you running... Why not?

Today I calculated last weeks mileage and came up with a 50 mile week. I wasn't trying it just happened. I wanted to run the RWS course (26.2 miles) I had some time to kill Sat afternoon and ended up running 6 miles. Wed. morning I could sleep and was up a 4 am so I went running in the rain and bagged 6 miles.

Today I ran 9 miles of the Blue Line. I started at the Mustill Store and ran South to Firestone Park, to Garfield High then back toward Akron U & downtown Akron.

Highlights from my run:
1. Lost my phone...fell out of my pocket somewhere...
2. I bet I smoked a cig from all the second hand smoke I inhaled today.
3. passed a guy token on some pot. YES SMOKING WEED WALKING DOWN MAIN STREET!!!
4. ran a 6.something last mile booking down Howard Street.
5. The new Akron U Stadium looks Awesome!!!
6. The Park look the same...

Today was my commitment to a 50 miler. I'll look again at Slime Pickins, but defiantly Mohican 50 miler in June 2010.

Back into the groove

2009-08-22T20:34:00.002-04:00

If I had a dime for every time I've said, "I'm back into the groove." I'd could hire someone to run for me. Here I am saying it again..."I'm getting back into the groove."

I ran 17 miles of the Akron Blue Line with Kirt O', Bill Billock, Don Holtapple, and Brett Shriver.
We started at mile 18ish (Sandrun Parkway & Revere Rd) I liked this start until we had to climb up sandrun hill...grueling...

I'd like to run an ultra this year I only had 13 miles of the Winter BT. I'm thinking Slim Pickins. Why, Well It's a FA, so it's cheap. If I can't go I don't loose any money. I'll have a good training base after running Akron & Columbus, and it's cheap...

I just read that Roy will have a Running With Scissors Training run Aug. 30th. The course will cover 26.2 miles. I think I may try and run this.

Mike Keller & I are working on another Indian run. 2 years ago we ran a 25 mile Indian landmark run that cover Cuyahoga Falls to the Valley then to Fairlawn. I'll post details later...

Southern Ohio Tour

2009-08-22T20:23:00.002-04:00

Last week was vacation week with the Family in Southwest Ohio. Our first stop was Washington Courthouse OH, to visit some friends. Very cool place, soybean & corn country. I had an opportunity to run "around the block"...5 miles... After my 5 mile run I took our dog out for a 1 mile run.

100 miles of recovery

2009-08-13T07:49:00.003-04:00

Thanks to Brian Musick I have a new ultra plan for this year. The only ultra I have for 2009 is the 13 mile of the BT winter run. It was a miserable day, the trails were very snow and honestly I wasn't prepared for a 50k. I ran an easy 7 miles with Brian last night. It was his first run after his dramatic finish the Burning River 100. We headed over to happy days at 8:15pm. Brian said he felt good for his first run. We reminisced about the BR100 course and how he felt at mile 75 inside Happy Days. We headed over to the overlook for a glimpse of the spectacular sunset, and neither of us packed a camera. I did however pack my headlamp and with fresh recharged batteries I was ready for some night trail running...so I thought...I turned on my lamp and got a weak light beam. WTF? These are recharged fresh batteries...Luckily Brian has a super beam light. I still crashed and scrapped my elbow.

On our way back to the parking lot we were talking about the different FA's in the upcoming ultra schedule. I'm thinking of running Laurel Lake's FA in November there's a few NEO Trail unltra FA's I'm going to look at running. With Akron and Columbus Marathons under my belt, and keeping up my training I think I should be in good shape to finish.

Panic Switch Trails

2009-08-12T05:37:00.015-04:00

I decided it's time to blog again. I took a little hiatus AKA "Blogslacking" because I was board with writing the same old thing about the same old trails, course, and races that I've been running. I'll try to put a different spin on my blogs. You'll still find the bold, raw in your face shocking comments (maybe about you), but in Chef Bill Bailey Style. If you want to read a race report there's other bloggers that you can turn to that do a much better job than me.

You'll see me again this year at the Akron Marathon. I'll be running with my brother-in-law Jason. No goal, but I'm a believer in starting with a pace group so we will start with the 4:00 hr. group then we'll see what happens. After this year I'll take a break from Akron, I'd like to run something different in 2010.

I'm also registered for The Columbus Marathon. I was register last year, but had other obligations and could run. This will be my first year for Columbus full marathon.

That's it I was going to run Bobcat Trail Marathon but I have a catering gig and can't run. I have zero 50k's/ultras this year, next year I want to shoot for a 50 miler, maybe Mohican.

Cool Video shot with my kids in CVNP Tree Farm Trail

Check it out....

Post Note: I guess when I downloaded all my photos to a zipstick they come off my blog. opps...

Friday AM

2009-05-08T14:13:00.003-04:00

I had another sleepless nights, I tossed & turned, just couldn't get to sleep. 4am rolled around and the birds started to sing. This was my que to get up and to a North Hill Run. Grabbed my ipod, headlamp and was on the road by 5am. Nice morning not to muggy, no rain, no wind. I ran to the Y-bridge & back. 11 miles (1:53). I almost took Howard Street Hill back, but at the last minute changed my mind.

Tomorrow will be 8-10 miles with Mike Keller. We will head out @ 5:30am and hit the gorge.

J Christ Thursday Night Run...Aaaaamen!!!!

2009-05-08T09:54:00.002-04:00

Before I blog about Jim Christ’s Thursday Night Trail Run, I want to clear up a few questions.

1. Is this a trail run for beginners? YES!! If you have be training and can run up to 60-90 minutes (5 or more), you’re ready for the trails.
2. Will I get lost? No Jim’s objective is to have everyone stay together. This is achieved by stopping at trail intersections, walking the hills and Jim & other runners will run slower runners back to the pack.
3. Will there be Veteran/ fast runners there? Maybe, but Jim encourages the veterans to introduce yourself to the new trail runners, run with them, and give some trail advice.

Picture this….
You just got off work, you got your favorite tunes blaring on the stereo, You’re going to meet the boys at Lock 29 and peddle out a nice hard ride on the towpath, then head over to the lizard for a few beers. Then you find out your that you left the key to your bike rack at work. No riding….What do you do? A) Go back to work and get your key. B) Head over to the Lizard and see how many beer you can chug before your buddies are back from the bike ride. C) Run trails with the strangers in the parking lot. Phil picked C. We recruited Phil to come run with us. We had 15 runners for the run. Real easy 6.44 mile run Lock 29 to Boston then back to Lock 29 on the Buckeye trail (Pine Lane). After our run we stopped by the Winking Lizard and watch a horrible Tribe game and an Awesome Cavs game. We also eat some food, and drank beer...Well I drank coke.

Sorry no pictures I forgot my camera. I’ll bring it next week.
If you’re looking for a brake from the road or new to trail running come out and get muddy with us.
Notes from Chef Bill:
· Eat your veggies!!!!
· If you are new to trail running even though it’s 60-90 minutes, bring water.
· If you are a veteran trail/road runner here’s a great second run for the day. Run hard in the morning then come join us for a nice easy trail run to add more mileage to your week.

Tow Path Mayhem

2009-04-19T12:36:00.007-04:00

Satuarday Morning was a 12 mile run from Lock 29 on the towpath. I met Nick Villanti, Brett Shriver, Melissa (whatever her last name is now), Brian, and Mike Keller.

Our Beautiful Cuyahoga River
Our conversation quickly moved to Melissa's Pants...We asked if she was going skiing, a memeber of MC Hammers dance group, and some unblogable comments were also made.

We headed south on the Towpath and a ran 12 mile Out & Back. The group quickly split up Mike cut it short with a 6 mile run. Brian what more speed and head back with a faster pace group.

Here is Brett, Nick Melissa and me (Chef Bill)
Nick Villanti
Brett Shriver

Cheese & Crackers I'm just dust in the wind...

2009-03-30T09:18:00.002-04:00

Friday Night I joined Nick Billock, Brian Musick, Courtney Baker and Chris, for a night run in CVNP. We ran from Boston Store to Snowville and back(roughly 10 miles). You can read Brian & Nick's blog for details about the run. Brain & Nick ran for another hour after getting back to Boston Store. I was going to go with them, but I didn't want to push it to fast. Plus I ran 6 miles Sat. AM with Nick V.

Last Monday was the 6 mile Call Farm route.
Sunday I ran my 7 mile Silver Lake Route. Windy day.

This week Nick V. & I will run 6 miles Call Farm on Tues.
Wed. AM will be 6 mile Hudson Route with Dr. Steve & Nick.
Thurs. plans are to run to the Gorge/Glenns with Mike Keller in the evening.
Sat. AM busy day volunteering at the 4 mile Race For the Orphans For Race Director Nick Villanti. Then I'm off to prep for Palm Sunday Brunch. I'm hoping I get to run sometime that day.

BACK TO THE GRIND

2009-03-23T11:42:00.002-04:00

I'm back to a regular running schedule now.
Monday ran Call Farm (4 miles) with Nick V.
Wed. Hudson (6 miles) with Nick V. & Dr. Steve
Sat. AM Pine Lane (8 Miles) with Mike Keller
Sunday Highbridge/Glenns/Gorge (9 Miles) with Melissa
27 for the week

Today 6 miles Call Farm run with Nick V.

Buckeye Trail Winter Run For Regis

2009-01-19T15:08:00.003-05:00

Boy what a day.
I know I wasn't ready for this. My training has slipped away to the reality of life (Work & Family). I ran a little less than 13 miles on the 50K loop. The elements took a toll on me and the other runners. The flakes were flying, we plowed through the course, the snow never did get packed down like we thought. It was like running on loose sand. I was glad to get out of pine lane and get a bowl of chili.

Now my thoughts are focused on trying to get my training schedule back...

Buckeye Trail Winter Run For Regis 2009

2009-01-18T20:26:00.003-05:00

Here is edited version #1

I will have another version with more pictures and credits to follow.

If you have any pictures I can use please email them to me

chefbill@playingwithknivesandfire.com

Lunch Time Trail Run

2009-01-09T15:58:00.002-05:00

Ran 7 miles today. I was joined by Traci. Everyone else must be up to their eyeballs in paperwork.
We ran Gorge/Highbridge/Glens...

Lunch time runs will be Wendsdays and Fridays and some Mondays.
(Most Monday runs will be a 6 mile 5:15am Call Farm route in Stow...email me if you want to join us)
Distance will be 6-9 miles. Some roads but would like to stick to trails.
Starting time: 12:30pm
Starting location will be somewhere near Downtown Cuyahoga Falls. Look for the post on the VR message board.

Glen's & Gorge Trail Run

2009-01-08T15:19:00.002-05:00

2008-12-12T08:49:00.000-05:00

BLOGSLACKERS MUST BE FLOGGED!!!

2008-12-11T09:11:00.002-05:00

I thought it would be nice to shoot off a post before an angry mob starts forming at Lock 29.

I've slowed down with my training for the winter. No I'm not in hibernation, I've just rearranged my schedule. I'm busy with catering gigs, kids, family, Church and I'm still working evenings at one of those popular delivery service companies. I've been trying to running two to three weekday mornings or at lunchtime and a long run on Sat. or Sun.
The plan is still in place to run the Winter BT50K. The plan is Run with Nick V & Brett S.
No time limit or pr's to set...Just run and have fun.
I'm also going to run the 2nd annual end of the year Falls Run, hosted by Nick Billick. We will run from Lock 29 to Pine Lane then to Brandywine Falls (Stop for pictures) then to Blue Hen Falls (stop for another picture) then to Buttermilk falls(more Pitures). It's a total of 17 or 18 miles. Out of all the falls Buttermilk is my favorite. It's not real big, it cascades down some rocks. It's really cool looking. I can't wait for spring & summer...Winter already sucks.

"Never eat more than you can lift."
Miss Piggy

Sasquatch Found in CVNP

2008-10-27T09:11:00.004-04:00

Again I have to apologize for blogslacking.
I've taken a two week break from running. I know I can hear you hardcore runners screaming at me, "What in cornbread hell!!!" "A break from running?" "There's no break in running, unless you break something."I never made it to Columbus, I had a catering gig to work, so if your counting I ran 3 50k's and only 3 marathons (Not the 4). I've had a busy couple of weeks with family, work and catering gigs. I'm planning to get back on track this week. I'll run pine lane tonight and another part of BT tomorrow night. Wed. I'll run at noon, but I'm not sure if it will be roads or trails.
My next race will be BT winter 50K.

Yesterday was the Second Annual Running With Scissors. Catered by my catering company, Playing With Knives & Fire. Sat. & Sun. I was up to my eyeballs in catering. RWS we served Minestrone soup(Vegan), Whole Penne Pasta & Marinara Sauce (Vegan) and a Grill Chicken & Roasted Red Pepper Wrap (Whole Wheat). Race Director Roy Heger (Great Job Roy)

I'm not sure of the total number of runners...I think it was about 30 or 40 total???. It couldn't have been a better day to run a double marathon. Cool for the start then at about 4-5 pm it warmed up.

I had a chance to take one picture of one runner, I think she was right around mile 45.

Great Job to all the runners, I had fun feeding all of you, I hope everyone enjoyed the food. I'll see you all out on there next year, I'm planning on run the double marathon. No worries Playing With Knives & Fire will still provide the food.

P.S. Melissa,

Halloween is in a few days...Another night run through dark spooky Happy Days and the cemetery? This time I'll stage some runners dressed as monsters.

I'm a squid in the bottom of the ocean

2008-09-29T10:56:00.006-04:00

Akron Marathon 2008 Race report

What a great day! I had a simple plan RUN & FUN. Run as comfortable as my body will allow and have fun with all the sights & sounds of the event.

I didn't plan to set a PR, run a particular pace, or have a goal in mind. As I walked through the expo I caught Llyod & Brett Hines at the paceteam table. Brett was pacing the four hour group. I thought OK I'll run with Brett for awhile and see what happens.

Brett Shriver & I decided to carpool and ride together to the start. He picked me up at 5:15am, this way we had prime parking and time to deliver the goods to the port-o-potty if needed. Brett was really excited...All bug eyed and read to go.

OK here's a better picture of brett. It was his birthday, on his bid it says MY B-DAY

Before the race we gathered a group for a VR Training & Vertical Runner Friends photo. Hey Where's Vince???

Here's Rose praying for good run and Sean in the back hexing her with his Heavy Metal Devil Horns.

Here's E-Speed, She was pacing the group just in front of us.

I caught Rob & Jim at the start of the race I thought they were going to run with the 4:00 group, but decided at the last minute to move up with E-Speed's group. This would come back to haunt Jim later. I pasted Jim & Rob (Rob was pacing Jim) on Portage Path, he didn't look good. I also pasted Nick B. he was walking. Nick needs to run an Anchorage AL marathon. Like last week at Yut-c, Nick was plagued by the heat.

Here's a blurry shot on the Y-Bridge.

I had to get a shot of the Half way sign. This is on the towpath.

Pacer Bret kept us on our mark. He got us, I think about 1:40(Min/Sec.) head of 4:00 to make up for the time we would loose in Sand Run & THE HILL. Every now and then you'd hear him bark out "Guy's slowdown." This was a big help. I found myself wanting to pick up the pace, but thought I would just loose it later in the race.

I found the wall in West Akron again. I told Pacer Bret once out of Sand run I would hit a wall near the school. He kept an eye on me and once he noticed I was falling behind he came back and ran me back to the group. This was awesome, I've never had a pacer do this. Not just me, he ran back for others who fell behind.

I fell behind again on the HILL, I was set to just stay back and run a 4:15 or what ever...Once I got into Stan Hywet I saw the group on the other side of the turn around driveway and found energy to catch up to them. After about a 1/4 mile Pacer Bret told a group of girls to take off. I didn't run their pace but I followed them. I got to my favorite part of the course, Market Street. I picked up the pace and let the hill do the work for me. I wanted to look back to see how far I was from the pace group,but didn't want to break the pace or ruin any momentum I had going mentally and physically. at the bottom of Market street my calves started to cramp. I ignored the pain and kept on running. I know I didn't have fat to go.

So my time again 3:57:31. I got to see my family this time. They've never seen me finish a race. I missed seeing Pacer Bret and the group finish, I couldn't find them.

Bret...I have two beers for you. THANKS!!!!!

Next is Columbus in 3wks.

2008-09-28T18:00:00.002-04:00

Akron Marathon Race Report
NEW MARATHON PR!!!!! 3:57:31 (last years Akron Marathon was 3:57:47)

I'll write a full report later a few points...
1.The Expo SUCKED
2.Thank You Pacer Brett I have two beers for you.

Rocks are only heavy when you lift them

2008-09-22T09:24:00.002-04:00

I spend two years driving around the Youngstown area without setting foot in Mill Creek Park. I working for a food brokers peddling deep-fried goodies to the fine folks of Y-Town. In the middle of this rusted-out steel town is a crown jewel. Mill Creek Metropolitan Park District preserves open spaces within the urbanized Mahoning Valley. Mill Creek Park encompasses approximately 2,600 acres, 20 miles of drives, and 15 miles of foot trails, and a rare collection of gardens, streams, lakes, woodlands, meadows and wildlife for all to enjoy.
For the last four years it's been home to the Youngstown Ultra Trail Classic (YUT-C). This would be my first time running YUT-C, I almost pasted it up because of my plans to run the Akron Marathon on Sept. 27th. I'm glad I didn't the course was great. The morning temp was cool, but once the sun came out it warmed up, with low humidity. I think we hit a high in the high 70's. I met Vince, Rob, & Dave at Vertical Runner at 5:45am. Rob drive us in his high-tech sportwagon. Vince manned the CD/music so we listen to parts of every CD in the car. Before we left we were chatting and I mentioned/(was whining about) being sick, working late, and other whiny things. I said I may only run the half(25K), if I'm still feeling sick. Vince said,"What? "The Half, then why are you here?" "You signed up for the 50K right?" "Then run the 50K." I kept this with me the entire run. It motivated me to keep running.... "I'm here to run the 50K". I've said it before, you can find more excuses/reasons not to run then to run.
I had the same plan as my Green Lake 50k a few weeks ago. The plan was to get to the next aid station. I didn't look at my garmin thinking, "man I got 15 miles to go!" I kept thinking I only have four miles to go. It worked really well. I felt really good out there. Except for a swarm of bees that got us. I got stung four times in the leg. The guy if front of me got it five times. The storm must have taken out a hive. I was in the grove jamming to my MP3 player, then out of nowhere Vince came up scaring me with his yelling. He was on his last leg of the race. I tried to keep up with his pace but couldn't do it. He was cruising up the hills like a cheetah after a gazelle. The last 9-10 miles I ran with Tanya. We motivated each other and talked about chugging gallons of recovery chocolate milkshakes after the run. We also got Walt (Tayna's Husband) to come out to pace us for the last 7 miles. Tayna would serge ahead of me a few times then I would catch up once I got to a hill. I got an energy boost in the last two miles and serge ahead...Tanya said, "Go ahead Bill, but not to far ahead." Once I got to the finish line I ran back to Tayna and ran her into the finish. What great fun! I was beat after the run I went home and slept for a few hours. Sunday I felt good, after church the family & I when on a hike.

next weekend Akron....

Getting Stuck In A Truck While Up Chunking

2008-09-17T14:32:00.003-04:00

BolgSlacking....Sorry
It's been a rough couple of weeks. Kids started school, I started working for one of those reputable delivery companies, while keeping up with a training schedule. This weeks YUT-C. Plans are to just go out and have a good this without getting lost. With my new work schedule I'll work 6pm -12am then wake up early to get to the race. It's not going to be a PR day. It's going to be a FL (Finish Line) day.

sitting around watching cucumbers pickle in a jar...

2008-09-02T08:07:00.003-04:00

Saturday was VR Training's 20 Mile Akron Marathon training run. We had a pretty big group (see picture at http://rtrsbm.blogspot.com/). Started at Canal Park Stadium and loop around West Akron and back. I felt good even after running a 50K the previous Sunday. I ran slow...I stuck with Brett & Nick V.
Ran with Nick & Brett Labor day (7 mile Silver Lake Route), Tues. Ran with Nick V. (5:15AM Call Farm Route). Wed. Noon will be trails. Thursday & Friday not sure...Sat. AM Trails.
I've been running my weekday runs with Nick V. and now the kids are in school I'll be have a mid-day training run. This will be good in the winter.

NEW 50K PR

2008-08-27T08:44:00.008-04:00

I've been blogslacking again.

I've been busy with running, kids, catering, etc. This pasted weekend Vince Rucci, Tanya Cady, & I headed east to Green Lake State Park in New York.

Vince took 4th place running a 4:25

Tanya took first place woman running a 5:38

I ran my first sub six hour 50K...5:57:23.

When we pulled into the parking lot we found someone running a warmup run. Normally this is OK, but when your running a 50 or 100K most ultra runners don't run a warmup, but most runners aren't Valmir Nunes winner of 2007 135 mile Badwater and the 50K world record holder. Valmir was running and won the 100K(8:22:45) that's an 8:05 pace!!!! I was honored to be lapped by him three times.

Ask Vince about trying to run a lap with him.

The race started at 6:15am for the 100K runners and at 6:45am for the 50K runners.

Valmir Nunes
The loop is 12.5 km equals 7.77 miles. The race goes clockwise around the 3 main sections of the course which are joined together by 2 connecting trails. The sections are: Green Lake ( about 2 miles) Round Lake ( about 1 mile)
The Meadows, aka The Serengeti, and upland forest ( about 4.75 miles)
The 2 connecting trails are each about 150 meters long. One connects Green Lake to Round Lake. One connects Round Lake to the upland forest trails that lead to the Serengeti. As the races progress, the connecting trails will have two way traffic with some runners going out and some on their way back.
It was a hot one...the temp. was about 85 degrees. I ran a smart race, my focus was staying hydrated. I didn't have my garmin and only relied on the race clock. So I didn't focus on time, or pace. The Serengeti section was an open grassy path. No shade, very hot. The humidity was low which was good, but still very hot. The trail around the lake was a nice break from the sun. Very runnable trail with few roots, rock and hills. The first loop I couldn't get into a groove, I was trying to find a good pace to run without knocking myself out of the race. Loop 2-3 I felt really good. Hydration was good, fuel was good, no pain, just hot. The last loop my momentum started to fail. Sore muscle pain set in, No amount of fuel could get me to move faster. It was all mental from here on in.
I hit a wall in the Serengeti, I started to slowdown and found myself walking. I kept telling myself get to the trail with the woods you'll feel better. Then I would start run again. Once on the trail in the woods I would say to myself, "It's only 3.5 miles...I run loner training runs than this." We could see the beach through the trees on the last leg of the race. It was like our own Bird Nest Stadium. I got a chance to check the time on my garmin it was 12:25 pm. Most of you know I'm not real good at done math in my head, I struggled for and 5 minutes to figure out I could break 6 hours. This pick me up and pushed me to the finish along with seeing the beach.

What a great place to run; the water was that greenish blue looking shade, the trees around the lake looked awesome. Fall would be a colorful time to run. The trail was a soft on your feet mulch packed surface. Although the Serengeti meadow was hot it was a beautiful. Once you hike/run up the hills your eyes adjust to all the purple colored flowers, chest high grasses hiding tigers that could jump out at any time to eat you...OK maybe not tigers...ticks. There were a few place with a cool view of the lake below.

Keep the calendar open for next year, I'll be heading back to Green Lake and would like to take a group from Ohio with me. I'll keep everyone posted on the date & details for next year.

Next is Yut-C Sept. 20 then Akron Marathon Sept. 27 (yes that's seven days later) and Columbus Marathon in Oct.

A Fist Full Of Nails And No Hammer

2008-07-18T08:12:00.002-04:00

Thursday I changed my schedule and planned to run 8 miles of pine lane. My wife pulled in the drive I chatted for a minute grabbed my gear and head out. I drove barefoot and planned to put my shoes on when I got the Lock 29. You know where this is going...Yes, I forgot to grab my trail shoes. I had to go back home, so I decided to run to Glens & Highbridge ended up with 6.78 mins. with New Merrell Trail Shoe.

Friday 4:45am
Met Nick V. at my house and we ran my "To GOJO & Back" route. 13.5 miles.

Sat. BT50K GOOD LUCK LOOK FOR ME AT THE BT POST RACE GRUB TENT
Nathan Adkins, Mark Anson, Cindy Antenucci, Jamie Atkinson, Courtney Baker, Rick Barnhart
Jennifer Begue, Mack Bell, Andrea Berninger, Nick Billock, Damon Blackford, Starshine Blackford, Todd Blackledge, Melissa Bolgrin, Kyle Bowman, Barbara Broad, John Brogan,
Patrick Brogan, Brent Bucey, Brett Buffa, Jeff Burke, Dustin Burkholder, John Burns, Tanya
Cady, John Cairns, Melissa Cairns, Jamie Carr, David Case, Bob Cassill, Mark Cecil, Jim Chaney,
Bob Clark, Dave Coffee, Peter Cooper, Beth Coyne, Robyn Cutler, Jeff Darling, Ronald Dee, Doug
Delahanty, Suzanne Deming, Ron Demyan, Kathleen Dickson, Nancy Dillon, Chris Dolan, Michael
Donnelly, Frank Duchossois, Helen Dunbar, Greg Dykes, Janet Edwards, Jennifer Erhardt, Mike
Erhardt, Steve, Gary Fell, James Fisher, Patrick Fisher, Shannon Fisher, Laura Flachbart, Denise Flores, Running Fool, Shannon Francis Brayer, Ted Friedman, Mark Gallagher, Mike
George, Jean Gerstein, Debi Glinsek, Mark Godale, Steve Godale, Pamela Goldfarb, Ed Goubeaux, Ann Graney, Kristi Gunyula, Mike Halkovich, Carla Hamilton, Laura Hammer,
Steven Hammer, Elizabeth Hansen, Jim Harris, TJ Hawk, Aaron Hawkins, Steve Hawthorne, Robert Haywood, Maria Healy, Roy Heger, Carson Heiner, Rick Henderson, Tom Henterly,
Andrea Hill, Karl Hiltner, Brett Himes, Bill Hofeldt, Don Holtzapple, Wyatt Hornsby, Brandon
Huff, Gerald Hurd, Melanie Irvine, Dave Jenosko, Julie Jenson, Melissa Johnson, Zachary
Johnson, Joe Jurczyk, Jeff Kassouf, Michael Kazar, Robert Kazar, Chris Kellis, Steve King, Douglas Klein, David Klimas, Gary Klubnik, David Koch, Gerri Kornblut, Stephan Kremer,
Jay Layshock, Kam Lee, Paul Lefelhocz, Leo Lightner, Mark Loeper, Lindsey Loftus, Susan
Louis, Dawn Malone, Bill Mann, Mark marshalek, Kevin Martin, Timothy McGinity, Bruce
McMurray, Marty McPeak, Scott Miller, matt Minichillo, Lawence Mino, Matt Mistor,
Sean Mooney, Stephen Morris, Greg Murray, Brian Musick, Bob Neiderman, Paul Neugebauer
Rose Nicastro, Joec Novicky, Kurt Osadchuk, Sarah Ostrowski, Samuel Pak, Brian Passell,
Mark Paul, Matt Pazderak, Robert Pekare, Kim Penzone, Pete Penzone, David Peterman
Joe Petkac, Carl Phillips, Suzanne Pokorny, Brad Polman, John Pope, Rob Powell, Cory Reichert,
Tom Reilley, Andrew Riggins, Patty Roberts, J. Paul Romanic, John Ropar, Ronald Ross,
Brandon Russell, John Russell, Amy Sage, Joe Salwan, Derrick Schuring, Matt Shaheen,
Ryan Shoemaker, Brett Shriver, matthew Sidel, Paul Siegferth Jr., IJ Skalsky, Elizabeth
Sosan, George Themelis, Allen Thomas, Llyod Thomas, Hannnah Thompson, Mitch Thompson,
Kellie Truesdell, Jeff Ubersax, Sean Wade, Melissa Ward, Brook Warehime, Valerie Watson,
Gareth Webley, Suzanne Weigand, Jim Weiskittel, David Williams, Jay Williams, Rich Wisneski,
Scott Woodruff, Beth Woodward, John Young, Brian Zele

Chugging Coffee with A Heart Surgeon

2008-07-16T08:00:00.003-04:00

Wednesday 4:45am
Met Nick at the Hudson Clock tower and ran a 4 mile loop through town. We finished up our run with a 6 mile run with Dr. Steve. Total 10 miles.
Changing plans for the next two days...I'm going to an 8 mile trail run for thurs. pm then run 14 miles with Nick V. Friday early am. surgeon

Playing hide-n-seek with alzheimer

2008-07-15T20:19:00.002-04:00

Sat. I met Nick Billock at Pine Hollow at 5am to run 6 mile trail route.
I was whipped. I didn't have any energy.
Sunday I took the day off. Went to Crystal Lake with the Family.
Monday was a 5:30 am Call Farm run with Nick V. 6 mile road route.
Tuesday Nick V. met at my house for a 6 mile run to Glens & Gorage Trail. (NEW MERRELL SHOES) I'm going to keep track of my miles on my new shoes.

MUDDY PAWS 2008

2008-07-13T10:45:00.003-04:00

A great turn out for this years Muddy Paws event. Race director Vince Rucci, owner/operator of Vertical Runner in Hudson OH, organized the event. Proceeds benefit the Greater Akron Human Society. Lots of dogs (and humans) socializing, There were approx. 300 people show up to run two, five and ten mile loops around the beautiful Little Meadows/Pine Hollow trails in Cuyahoga Valley National Park.

Here is a link to photos: MUDDY PAWS 2008 Picture Gallery
Picture taken by Chef Bill Bailey.

NEXT WEEK BUCKEYE TRAIL 50K

ARE YOU READY!!!!! "Can't Quit Until You Try" (SIXX AM)

Running with the Nicks

2008-07-11T08:12:00.002-04:00

I was all set for my run Wednesday Morning with Nick V. in Hudson. My clothes we laid out, garmin charged, alarm set...Nick called at 5:30am "Where are you at man?" The alarm was set but not turned on. I tossed back over and went back to sleep. I've said before, "It's easier to talk yourself out of running (or any exercise) than talk yourself into running." Especially when your trying to get up really early in the morning. The other saying is "If it was easy everyone would be doing it."
I made up for my morning run Wednesday evening. Nick B. met me at my house and I took him to the Gorge. We ran Glens, Highbridge/Signal Tree, and the Gorge trails. He's jealous because I have these trails so close to my house. We covered 11 miles. We also ran to the finish line of the Burning River 100.

THURSDAY 6AM Run
Thursday am Nick V. met me at my house and I took him on my 7 mile loop around Silver Lake. Nice run, slow pace which I was OK with. Plans for my second run of the day was sideline because Jen (my wife) was home sick. I was PIC (Parent In Charge) while she recouped. The kids & I ended up at the Akron Zoo all day. FYI: If you drive down the road behind the Zoo, I think its Perkin St, Look to your Left. Yes those are Blue Blazes on the telephone poles. It's part of the Buckeye Trail.

Friday AM my dreams were shattered by voices from the outside. The flippin papperboy..er dude was yelling out house address to his driver. Once I got back to sleep our dog, Monet was barking in code telling me to get up and look at what she left for me by the backdoor. luckily it was just a little wet. So it's 4am I'm up know...I through on my running gear and headed out for a 5 mile run. 11 miles later I was back home, very thirsty.

Sat. AM is Muddy Paws Nick B. & I are going to get there early 5am run for 45-1 hour then help out with the race and I'll be selling PURE FUEL BARS.

Green Lakes Endurance 50K

2008-07-07T18:42:00.003-04:00

I found another 50K to run, it's in Syracuse/ Fayetteville New York. August 24, 2008 it's about 5-6 hour drive. I talked Mr. Rucci to go with me ( I need someone to make fun of on the way up) we're going to head up Sat. Aug. 23 the day before the race. I pulled this description from their website.

The Course
The 12.5 km course has a varied trail surface. Two ascents and one long descent traverse the upland forest. These steep shaded trails have some roots, ruts, and stones. The trails in the upper meadows are mostly grassy, rolling, and unshaded. The meadows are referred to as the Serengeti. Each lap's 4 miles of running in the Serengeti can make for a challenging summer ultra if Mother Nature offers a warm sunny day. The lake trails are shaded, have a few roots and are generally flat. Overall, the course lends itself to quick running without technical hikes.
Race start is the only time the runners will pass by the right side of the building. The runners will enter the main aid station and run around the left side of the building on each subsequent lap.

TRAILS

2008-07-06T21:21:00.000-04:00

BURNING RIVER 100 TRAINING RUN

2008-07-06T10:29:00.005-04:00

Micheal George Planned a BR100 night run from Happy Days to River Falls Plaza (BR100 Finish Line.) After several e-mail, planning and changes; we were able to get on our way with two groups. The first group starting at 3:30pm from Happy Days and the second starting at 7:00pm from the covered bridge. I ran with group one so I could finish up at the finish and run home.

The original message post said the run would be 35 miles, but after recalculating the mileage ended up being 31. I was looking forward to the 35 miles, because that would give me the most I've ever ran. I've ran 2 50k's, so I want to see how I'd do with a 35 mile run. I parked my car at Merrimen Rd. & Portage Path to serve as an aid station. I drove down then ran 5 miles back home to give me extra miles for the day.

Brian, Cortney, & Nick Climbing the Sound Of Music Hill near Pine Hollow.

Hale Farm

Hale farm cow

Group one started with Jim, Rich, Cortney, Brian, Nick. Brian & Cortney split from the group and ran back to Happy Days. Jim was also filming sections of the course for the BR100 website. Jim had a plan of 14 minute mile pace so he could document the course and meet the second group on time. We met up with Group Two here. Mike, Brandon, Melissa 1, Melissa 2, Kurt, Jerry,Susan, Connie, and a few others. (Nick took a group picture I'll post later). Nick wasn't feeling up to par and started walking more and more of the course. I stayed back with him to make sure he was ok.

Nick's Blog RUNNING THE RACE STE BEFORE ME has more pictures and his story about the run.

Corn will be good this year..."Knee high by the fourth of July."

We beat the train across the tracks.

Cortney lost her shoe in the mud.

Once we got to Merrimen Towpath it started to get dark. Once on the tow path I was running very slow, last one in the pack. We walked up Uler Street then made our way to Signal Tree trail head. I caught up the Nick and he was back to walking. I told Jim to take the group and not to wait, I was on familiar grounds to make it back to the finish. We made it out of Signal Tree & Highbridge trail. We opted out of running Glens trail and made our way back to the finish running up Front Street. Nick made his was to his car and I headed back home with 36 miles for the day and 31 miles in 7:01.

Thursday Run 4/3/2008

2008-07-04T21:30:00.003-04:00

I didn't plan to run to far on Thursday, so I ran down to Glen's & Gorge Trail. The last leg of the Burning River 100.

Looks like a nice run in these pictures, and it was...but it rained the whole time I was running.

Me running towards the Gorge trailhead.
I didn't get a picture of the falls this time. There was a Major down pour and didn't want my camera to get wet.

This is a smaller waterfall. inside the gorge. Ran 6 miles, I'm getting ready to run 30+ Sat. evening. I think I found a 50K to run, August 24 in New York. I'll blog about it later.

Happy Independence Day!!!

Water Stop

2008-07-02T11:15:00.002-04:00

It's hot out there, are you staying hydrated? I thought I'd take this picture of all the hydration equipment I have for running. Last summer I ventured out on a mid-day run. It was hot...I remember sucking down over 100 oz. of water in two hours.
I see so many people running around without water or sports drink. I can't (and won't) do it. I've ran to many miles on empty I'll stick to my "Sherpa Pack". My new pack is the 50 oz. Camelbak.
Need info on staying hydrated? http://www.webmd.com/fitness-exercise/features/hydration-key-to-exercise-success

FIVE-THIRTY AM HUDSON SPRINGS

2008-07-02T07:43:00.004-04:00

We're on a roll...Nick V. & I have been meeting regularly early a.m. to get in our weekday runs. It's working, knowing I have to meet someone helps me get up. Just get my butt out of bed at 4:45am, paint some paste on my teeth, stumble through the dark rooms to find all my gear and out the door by 5:10 AM.

We met at Vertical Runner in Hudson and ran a six mile loop through town & Hudson Springs Park.
The park consists of two miles of trail around a 50 acre lake. Wildlife, including ducks, geese, fox, deer, heron, owls and hawks.

This morning we met with Dr. Steve, who is a cardiologist at one of the area hospitals. If your going to run with a doctor run with a heart doctor....Just in case...Right?

Thanks Guys, See you next Wednesday AM. If you find yourself up a 4am with nothing to do, come join us for a run.

Call Farm Run

2008-07-01T06:41:00.003-04:00

Stow Township

Most of us only get a small glimpse of Stow OH when we travel Rt. 59. I met Nick V. at his house in Stow for our 5am run. Nick lives in a neighborhood that was once farmed corn, rye and wheat. Call farm was one of the earliest homesteads in Stow, Ohio. Its history goes back nearly 200 years. The land has been primarily under the sole ownership of the Call family.

We headed out on a 6 mile run through Nick's Neighborhood. Once we ran out of Call Farm Development, we traveled back in time to the scene (& smells)of farmlands. Although it was was broken up from time to time with an apartment building or a car buzzing passed us. For the most part the scene was beautiful. The temperature was in the 50's, the sun was on the rise, the cool air created a foggy mist over the grassy field.

We even came across a rooster waking up a farm. I said to Nick this morning, "The hardest part about running in the early mornings is putting your shoes on."

2008-06-30T08:58:00.004-04:00

(Fort Minor, "Remember The Name")

"For those of you who want to know what were all about...10% Luck, 20% Skill, 15% Concentrated power of will, 5% pleasure, 50% PAIN, and a 100% reason to remeber the name...

BUCKEYE TRAIL 50K BT 50K Familiarization Run Oak Grove to Pine Lane

As you can see everyone is happy to here this morning.

.2 miles into the run, 15 miles to go....

I finished the 15 mile run in about 3:05 (my garmin was low on batteries so I have to guess).
39 miles for the week.

Summer Time Trail Running In NEO

2008-06-27T19:00:00.003-04:00

It's Friday...I've been teaching 4 year old kids at our Vacation Bible School. So my refuge from these wonderful precious monsters is a nice group run.

Thursday I ran 5:30am with Nick V. and we were honored with "Carriage Trail" Rob (Rob's favorite trail is the carriage trail). We met at HPL and ran 6 mile South on the towpath. GUYS NEXT WEEK IT'S 8 MILES...

Thursday Evening was Jamie Carr's BT50K Training Run. Jaite trailhead to Boston Store 10ish Miles. Doppler Radar didn't have to show us we were going to get wet and maybe get hit by a tree falling along the blue blaze.

Here we are waiting for Brett Hines& Arron Hawk. The longer we wait the closer the dark clouds rolled in. (Rose your hair may get wet)

Running into the storm
FUN IN THE MUD

Boston Store break...Back to Jaite
Rose won the cleanest leg award. You can pick up your prize at Vertical RunnerHeading out towards Snowville Rd. just before the rain.
I didn't get a picture, but on the way back Susan & I were following Brett back on the grassy trail to the parking lot. Brett made some type of wrong turn and led us into a patch of tall prickers and weeds. Susan worried about lime disease & ticks I was worried about snakes & badgers at my feet. We finally got to the road just passed the parking lot.
So lets recap Tues 5:30am HPL 6miles
Thursday 5:30am HPL 6miles
Thursday Evening Jaite 10+ Miles
Sat AM will be 8 miles on the roads from home (I may change and run Glenn's, Gorge & Highbridge).
Sunday's plan is the BT50K Training Oakgrove to Pine Lane 20+

A weekend in the woods

2008-06-23T14:40:00.007-04:00

Friday I was going to take the day off. Jen & the kids were heading to Crystal Lake (across from Silver Lake Country Club). I had the great idea of running there to meet them for a day at the beach. Great idea I got in an extra 5 miles.

Sat 6AM I met Brett, Melissa & Kelly, and a bunch of others...at Boston Store for a 16 miler North towards Ottawa. Melissa & Kelly are training for BT50K and BR100. Brett is training for BT50K and another race I have to think about talking him into running.

Brett caught Fueling with PURE FUEL BLUE BLAZE ORGANIC ENERGY BAR Sunday 5:45AM Another meeting at Boston Store I had to get an early run in and head back home for other obligations. 5:45am I met with Nick V., and Melissa. Our plan was to run to brand Wine and get back to meet the 7am BT50K training group that was planned to run Pine Lane. While standing in the parking lot we met Tod & Dannie from Indiana (A town near Huff 50K). They planned to run down the towpath and was looking at the map to find a trail to run. I talked them into joining us for our run. Dannie needed to 14miles and Todd wanted a few more extra. Perect!!! Todd is training for the Pike's Peak Marathon in August and Dannie is planning to run Detroit Marathon this year.I was hoping someone would fall, it always makes a good trail blog when you have shots of falling trailingrunners. We made it back to Boston Store at 7am. The group was ready to go. We got everyone together and headed out to Pine Lane. 13 mile day.

TODD & DANNIE GREAT RUNNING WITH YOU TWO GOOD LUCK IN YOUR UP COMING RACES. IF YOUR EVER IN THE AREA AGAIN EMAIL ME TO FIND OUT WHERE WE ARE RUNNING. chefbill@playingwithknivesandfire.com

NICK V. & I ARE MEETING TUESDAY 5:30 AM AT HPL PARKING LOT TO RUN TOWPATH (SOUTH TOWARDS MUSTILL STORE).

THURSDAY RUN X 2

2008-06-20T07:33:00.006-04:00

I've set aside Thursdays for double run day. A 5:30am run on the towpath and soon along the Akron Marathon route, then a second 6:00pm run with Jamie Carr's BT50K training group. So far so go. I'm not sluggish or tired during or after the second run and I feel fine on Fridays. I am not running this years BT50K, I'm in charge of BT POST RACE GRUB. I do plan on running some other 50K this year not sure which one. (ANYONE HAVE ANY IDEAS ON WHICH 50K I SHOULD RUN LEAVE A COMMENT OR EMAIL ME) Jamie Carr Fueling before heading out from Jaite. Here's our group heading out for the BT50K training run.Rose had a crash on the trail. Ouch.We ran a total of 8.64 miles

Jen & Elisabeth blazing down the trail.

What a great run see everyone next week.

WHAT ARE YOU TRAINING FOR???

2008-06-15T08:09:00.003-04:00

6/9 to 6/15

I didn't plan 46 miles this passed week, it just happened. Especially if you go back to Monday evening, I headed out to what I want to be an eight mile run turned into a thunderstorm two mile run.
Wed PM was a Silver Lake 7 mile run.

Thursday I had an opportunity to run twice in one day. I ran with Nick V. at our 5:30am HPL 6 miler, then I met the BT50K group for a Thursday PM trail run.

Friday I was greeted with 6 great words...CAN WE TAKE THE KIDS TODAY? Grandma & Grandpa came over to take the kids out. This gave me an opportunity to run during the day. It was very Hot & Humid. I headed to Boston Store the plan was 5 mile Brandywine loop run. I ended up with 7 miles. I ran into a couple looking at the CVP map at the closed Standford Rd. They wanted to get back to Brandywine, I pointed them in the right direction. Then I forgot to detour up the hill and ended up back at brandywine myself. I turn around and headed back.
My legs were heavy, I had a hard time trying to run fast. I gave up on the run fast to just run and enjoy the scenery.

Sat. AM I met up with Nick V. at 6AM from lock 29. We started with a six mile out & back on the towpath then a nine mile loop on the roads. The Major Rd to Oak Hill, back to Riverview Rd. Instead of staying on Riverview we hopped back on the towpath

Today for Dad's Day my plan is to hang out with the kids no running planned.

Wed. May 28, 2008

2008-05-29T11:03:00.003-04:00

5:30am rise & shine!!!!! 5 mile run in the neighborhood. Just me, My C.C. Deville green eye-shadow colored shoes.
Also running with me....
K'NEEN, Metallica, Smashing Pumpkins, Tool, Corn, and some Sixx AM.

Memorial Weekend Run

2008-05-27T19:24:00.003-04:00

Friday I met Vince Rucci & Greg Dykes for a 4 mile run through Pine Lane.

Sat. Am 7am Lock 29, ran with Vince, Nick V., Rob, Al, and someone else I can't remember... We ran Valley Trail to Kendell Lake to Boy Scout Camp (9 miles) Very Hilly. Good run.

Sunday am Ran with Vince, Melissa100, Brett1/2, Bob Clark, John (I just met) and another guy (I didn't catch his name). We started at Bolanz to O'Neil woods, then somewhere unknown then back to Bolanz. Another 9 mile hilly day.

Monday's plan was to run about an hour and meet the family at Cuyahoga Falls High School for the Pancakes Breakfast & Parade. I called the family and they were running late so I had time to run back home then drive to the parade. 7 miles to North Hill and back home. I had a chance to Run in my new shoe. I broke down and followed the trend. I'm going green. Brooks Glycerin® 6

Monday Evening Recovery

2008-05-20T08:24:00.003-04:00

3-5 miles recovery. That was my goal for Monday. I stumbled and limpt around all day. Stretched my legs out, took some advil, then I look at one of my kids toys. It was a small rolling pin, kind of like the Stick sold at the expo. I started rolling on my legs and it was working!!! My legs started to feel better.

People pay 30 bucks for this thing and you can go to Marc and find a kids rolling pin in the closeout section.

My plan was to run 3-5 depending on how I felt. I was going to run to and around Silver Lake. Then I decided to strap on the trail shoes and head to the gorge. I thought it was a little chilly when I was out earlier so I wore long sleeves and then the sun came out to warm me up. I ran from my House to Glens Trail & the Gorge Trail then back. Total 6 miles. At mile two I was feeling the pain I turn up the Ipod and kicked up my heels. I'm taking Tuesday off I'll do some core work with the big blue ball & hang out with the kids. My next run will be 8-10 miles Wed. @ 5AM

Offical Results

2008-05-19T14:17:00.000-04:00

bill bailey #2121
Cuyahoga Falls, OH, USA
Age: 41 Gender: M
clockFromString("04:19:29");
Distance:MAR
Clock Time:04:20:53
Chip Time:04:19:29
Overall Place:1131 / 8027
Gender Place:857 / 4077
Division Place:148 / 542
Age Grade:49.7%
Pace:9:54.0
Split10K:0:54:03
Half:1:57:06
Split30K:2:51:50

CLEVELAND ROCKS Trading PR for FL

2008-05-18T20:47:00.006-04:00

Cleveland Rocked me.
I wake up at 4:30am to get ready for the race. packed all my gear, ate a CAROB PEANUT BUTTER PURE FUEL BAR, checked the weather channel, then headed out the door.
A little chilly morning, I wore my PURE FUEL TECH SHIRT and a long sleeve shirt for the drive up. Driving through parts of Rt. 8 there was some heavy down pours I was worried the start of the race we were going to see the same.
I caught up with

Mike Keller in the parking garage, he was getting setup for the race. I hit the port-o-pot right a way, then headed into the galleria to stay dry. Met up with Steve Hawthorne, Mark Godale and Steve Godale. chatted with them for a little bit then headed back to the car to drop off my fuel belt. I decided not to run with the belt today. I felt the aid stations would be enough to get me through the race.
Once in the corral I was a little worried because the pace teams were no where in site. 5 minutes before the scheduled start they showed up. I decided to try and run with the 3:50 pace group. Brett Hines & Jamie (don't know his last name) paced the group. Mike Keller planned to stick with the 3:50 group so we teamed up and ran together. The race started about 5 minutes late. Once we got started the 3:50 group was a little bit a head of us we decided to slowly catch up because we were on pace. Mile 2 Mike had to make a pit stop, I told Mike I would stay on the right side so he could catch up. After a while I caught up to the 3:50 group. I didn't see Mike for a while, and my plan was to stick with the group. Mile 13-14 I fell behind the group. I started to cramp up in my right thigh. I slowed down to 9:50-10:00/min./miles. I then had to stop to stretch out my legs. I stopped 5-6 times. I traded my PR time to FL (finish line) time. At mile 15 or 16 Mike Keller caught up to me, we ran maybe a mile together again then I had to slow down again. I never did catch up to him. I got to mile 18 and hear a distinctive chatter. I look up and it was past E-Speed from SERC (Cleveland Southeast Running Club) She was running with couple another member of the club.
She told me to drink more poweraide to try and get rid of my cramp. Once I got to mile 20 I was toast. The brutal wind going off the lake would not let me run any faster. I decided not to stretch any more just run through the pain and keep moving. Just finish.
I did finish 4:20. Not bad for a poor training schedule, two days(Friday & Sat) on my feet at the expo.
THANKS
VINCE, VERTICAL RUNNER, MIKE, BRETT, JAMIE, E-SPEED

Side note:
PURE FUEL made a very successful appearance at the Cleveland Marathon Expo. Our featured Organic Energy Bar was the New Black Forest Recovery visit www.fuelpureenergy.com for more information.

Appointment with the bandman

2008-05-09T07:09:00.003-04:00

I had an appointment with Sean Wade at Human Potential Labs Thursday evening. Sean's offering a core body workout along with some other new classes. I've been running since Feb. 2006 with little or no cross training. We all know how important proper training & nutrition is for a runner and some of us, like myself sometime opt out of the cross training part. I feel this is a good time, to start a cross training program and work on keeping myself healthly and free from injuries.

I finally got someone to fix my Michigan Trail Marathon time. I was signed in under an other William Bailey from Milford MI(#274) who was running the half.

I'm gearing up for Cleveland Marathon. Come visit me at the expo, I'll be there sampling PURE FUEL Organic Energy Bars on Friday & Saturday. Just look for the Vertical Runner Tent. PURE FUEL's Organic Black Forest Recovery is now ready. Packed with whey protein, chocolate, dark chocolate chips, and sweet cherries.

Yes I'll also run the marathon on Sunday. I'm hoping for a good day, this will be my first Cleveland Marathon. 2006 I ran the 10K.

MI TRAIL MARATHON 2008

2008-05-01T10:33:00.005-04:00

Good Food, Good Friends, Great Time....
Michigan Trail called us back for another beating. About a dozen of us from VR TRAINING & VERTICAL RUNNER headed over. Just like the website states NO WIMPS!!! For myself I was ready for a brutal beating.
We stayed at the Best Western in Howell MI again this year. We were going to find a place to eat but it was Graduation week and we couldn't find a reservation. I put my culinary skills to work and cooked us up some carb loaded vegan & meat dishes that satisfied everyone.

I had to register under #274. They didn't have me register so they found William Bailey 39 running the half. I was register as Bill Bailey (not william) and I'm 41. After checking the results William is from Milford MI. I called to have them change #274 to my name, age and city. CRAZY...
I have to thank Melissa for my time. We ran the first loop together (2:21) we were smokin...I thought...this isn't good last year I came in at 2:25 and finished 5:30. Once we hit the second loop Melissa took off. I stayed back watched my pace and time trying to figure out if I was going to PR or not without crashing.

Speaking of crashing, Meet CRASH Todd "CRASH"Bolgrin (Mel Bogrin's Husband)

More about CRASH later.

Vegans & Meateater eating in harmony

Chef Bill Smokin up our non-smoking room.
Crash-Great Knife Skills.

Michigan Trail Marathon & Half Marathon
The weather was perfect…the trails were beautiful…and the performances rocked!
This is a tough race and everyone should be very proud!
For race results visit: http://trailmarathon.com/
Congrats to the following VR Training Group Runners in the Michigan Trail Marathon:
Vince Rucci: 3:27 (VINNIE GOT BEAT BY A GIRL!!!)
Mel Bolgrin: 4:37
Melissa Cairns: 4:51 (GREAT JOB!!!! THANKS FOR PULLING THROW THE FIRST LOOP)
Chef Bill: 4:58 (TRAIL MARATHON PR...AND GOT BEAT BY A NUMBER OF GIRLS AND A FEW OLD LADIES)
Denise Flores: 5:07
Tami Menssen 5:29
Danielle West: 5:30
Congrats to the following VR Training Group Runners in the Michigan Trail Half Marathon:
Robyn Cutler: 2:15
Kristi Gunyula 2:22
Kris Kelley 2:34
Sherry Carpenter: 2:41
Sean Wade 2:56(SEAN YOU LOOKED AWESOME OUT THERE)

Melissa Cairns dad, John ran the half...I'll post his time later.

Mel had the best description for the MI Trail Marathon course. It's more runnable than the Buckeye Trail, not as many steep hills as the Buckeye. Your constantly running, no steep hills to walk for short recovery.

"Vince are you happy a girl beat you?"
OK Back to CRASH...I asked Crash if he would drive us back to OHIO. Crash insisted his drive skills were as sharp as his knife skills. We drive into Ann Arbor for lunch after the race and parked in a parking deck. Really, really, really close to one of those pillars that hold up the deck. well you know what happens next....

Melissa before the race...Ready to kick my ass.

OK I'm ready, My Sherpa Pak & all.

MI TRAIL MARATHON 2008 4:58:39(PR)

Blogslacking again

2008-03-31T17:11:00.003-04:00

Here I go again I've been blogslacking again. I'm still training from MI Trail Marathon & Cleveland Marathon. Not as hard as I need too, I've been busy. I didn't get to run this pasted weekend because of catering gig & Sat night had a tooth ache that keep me up most of the night. That's why I didn't get to run on Sunday. A key to running 15+ miles is sleep/rest. PURE FUEL orders are rolling in from all over the country. California, Virgina, two from New Jersey. Temps are perfect for trail running. My plan is to head out later to run the Gorge.

What the hell was I thinking...

2008-03-18T19:37:00.004-04:00

Thursday March 13, 2008

I saw a post on Vertical Runner message board about a group going out last weekend to run the Winter Buckeye Trail Route. Someone asked about trail conditions. I thought I would change my running plans to go checkout the trails. I haven't heard any chatter about anyone running the trails since the big snow storm. I left a response stating I would get a report on trail conditions.

I found two sets of tracks going into Pine Lane Trailhead.

The first set was from the deer (who live here), the second was a hiking boot. I didn't spot any trail shoes track. The snow was still deep in spots hard to move in I averaged about 12-14 min/miles.
This is normally a small trickle with some rocks to cross over.
My option was to climb over on this tree.

I describe this run like running in a 7/11 slushy machine. The trails were wet and slushy.
After soaking my feet in Buckeye Slushy Machine, I decided the towpath back to Lock 29. I thought I can't wait to get to the towpath, something runnable...It was a mess. It took me almost 2 hour to run 7 miles.

The best part of my run....I sat next to the raging Cuyahoga snacking on a PURE FUEL ORGANIC ENERGY BAR.

Road to No Where

2008-03-10T07:02:00.002-04:00

My vision of this mornings run was an Arctic Hell. Dragging my Montrails strapped with Gators through the mounds of snow. As my snow dog, Monet, snuggled closer to my snoring wife as if to say, "Don't even think about asking me to run with you." I got myself up dressed made my way out to....Well I didn't have a plan, just find a clear path somewhere in the neighborhood. We cancelled the Sat AM long run, and Sunday I ended up at the Shamrock 15k promoting PURE FUEL . My weekly mileage was only 11 miles. Got to get back on track with my training. Hopefully with the time change I can have more opportunity to run in the morning and definitely in the evening. I want to start up the Night Crawler Trail run again. The Night Crawler run is an hour and a half trail run that starts at 9:00pm. I'll keep you posted.

Thurs @ The NAT

2008-03-07T08:07:00.002-05:00

Thursday was a run at the NAT. Kids in Kid Castle, and I ran 5 miles around the track in 40 minutes.

Vince & I are planning a road trip to a cool trail marathon in Michigan. The Grand Island Trail Marathon July 26, 2008 Munising MI
It's in a series of Michigan trail race for this summer in upper Michigan.
An Eco-friendly event with features such as waste free aid stations, local & organic foods, biocompostable dinnerware, organic cotton shirts, awards crafted by local artist.

MONDAY MARCH 3, 2008

2008-03-04T10:10:00.002-05:00

Trying to get back on track with my training. What a great evening for running. I ran to Glen's & the Gorge from my house once Jen got home from work. I was going to wear my Garmin, but it wasn't working. I thought it was broken. When I got back I placed it back on the charger and it charged up again. Maybe I left it on or something. Electronics & I don't get along very well.

The trails were awesome, nice and muddy. Most of the ice melted, the air had a cool/warm feel to it. When I would run pass some of the caves, and the river it was cool. Then once I would get into the middle of the woods it was warm. I didn't take my headlamp so I needed to get my run in before dark.
This route is about 6 miles.
I'll be back out here later in the week...If it's not to icy, we are suppose to get some freezing rain this week.

SUNDAY AM MARCH 2 2008

2008-03-04T09:51:00.002-05:00

Some guys accomplish there business deals and meetings on the golf course. Runners perform business deal on the trail or on the road.
I met with Toby Sunday morning to review a project he's going to help PURE FUEL with. We were going to start from the Memorial parkway towpath (across the street from HPL) to the Mustill Store. When we park we thought it would be to icy to run the Towpath. We decided to drive down the street and run Riverview Rd.
We headed north towards Boston Store then turn and ran back.
8 Miles there & back. I didn't get a time. I think we were running a 10 min./mile.

Thank Toby!!!

Jim Klett Route

2008-03-04T09:43:00.002-05:00

SAT. VR TRAINING
I haven't ran since Sunday...Trying to get back on track here.
We ran the Jim Klett route. I start out running with Nick V. He's still recovering from a back injury. His plan was to run the 12 mile course with us but turn around after 5 to get in a 10 mile run. I could up with Pete and ran the rest of the route with him.
12 miles on the dot!!! 2:06.

A Run With Zen

2008-02-24T21:54:00.004-05:00

Messlia & I met at 8:30am(Boston Store) to run the Water Fall Route(Brandy Wine, Blue Hen and Buttermilk Falls). I wasn't sure exactly how many miles we would run but I figured about 10 miles. We started towards Brandy wine first, the towpath wasn't to bad, the snow was packed down, same with Stanford & Brandy wine trails. We had a little bit of ice to deal with, but all in all a fun run.

The Brandywine Inn we ran into a few cute kids playing in the yard.

The Brandywine water crossing was a little dangerous, very icy. I'm secretly waiting for Melissa to fall in to the water....Heeee...

Blue Hen Falls

I spotted a really tall troll living behind ButterMilk Falls

Coffee & The Chocolate Factory

2008-02-23T14:47:00.002-05:00

BRRRR...
I'm ready for Spring. I ran at the NAT Tues. 5 miles. Wed. I was unable to get my butt out of bed to run at 5am and the rest of the day was spent with the kids.
I used Thurs. evening for a make up day. I ran 2:17 (13.14 mile) to GOJO Plaza.
Friday evening was a Happy Days Trail Run with Vince & Brandon. We ran 1:11; I have 5:08 on the Garmin but Vince thought it was more like 6-7miles.
Sat 6:30am a trek through the snow covered towpath 49:26 (4.59 miles)
Sat 7:30am 1:57:53 (12:13 miles) We changed the route and ran the Shamrock 15K in reverse.

Sunday 8:30am 10 mile run. Start from Boston Store then run to Blue Hen Falls, Buttermilk Falls then down to Brandywine Falls. We will make up miles with an out & back on the Buckeye Trail North towards Jade.

Total of 45ish for the week.

Coffee & The Chocolate Factory: I was drinking coffee and watching Charlie & The Chocolate Factory while writing this blog.

Lovin The Hills Race Report

2008-02-18T20:36:00.007-05:00

This will be easy....
I didn't go.....
Yes that right I was unable to go to KY for Lovin The Hills 50K. The sitter I had for the kids was sick and I didn't have a backup plan. I did think about driving down at 1:30am and running the race, but that thought only lasted a minute. I was bummed out all day Friday and Saturday. I ran with the Lock 29 VR TRAINING GROUP on Sat. All I thought about was running the hills.
I know I haven't been blogging lately but I've been busy with the kids, PURE FUEL ORGANIC ENERGY BARS & PLAYING WITH KNIVES & FIRE CATERING.

I've been working on a few new products for PURE FUEL. The first one is Black Forest Recovery Bar. This will be a post run, training, or workout bar. It has whey protein, chocolate & dried black cherries. It's really good!!!! We should have it in our product list by the end of February. The other product is our Western Reserve Trail Mix Bar. Bite size pieces of our bar (called Fuel Cells) laced with all the ingredients you would find in a trail mix: Sunflower seeds, Almonds, Dried Pineapple, Raisins, and carob chips. This one is also very good!!!

We add a few places to buy Pure Fuel; Kent Natural Foods (Downtown Kent), Human Potenal Labs (In the Valley Akron OH), Twinsburg Fitness Center (Twinsburg OH), Advanced Chiropractic & Wellness Center (Cuyahoga Falls OH)

Playing With Knives & Fire is doing well we have caterings booked into Oct. 2008. I'm working a new website for the company that should be up and running soon. We are alos working on booking more catering, cooking demo's & classes.

Still Recovering

2008-01-31T08:49:00.002-05:00

I missed a window of opportunity to run. I felt great the day after the BT50K; I should have gone out for a run. The weather was perfect. Monday was good too, but my thought was focus on recovery. My body is feeling it today the plan was to get up at 4:30am and run 8-10 miles, but in Northeastern Ohio Winter Fashion, the alarm went off and it was to easy hit the snooze 6 or 7 times.
Plan-B Take the kids to the NAT run the track 5-6 miles. I'm also planning to run 3-4 miles tonight when Jen gets home it will be late but it's a better plan then Friday AM in the ice storm.
Plan-C I ended up running 14 miles. When Jen got home I took off and ran to GOJO Plaza (Downtown Akron).