I'm still training, I'm still cooking, I'm still PIC (Parent In Charge)!!!
I've been very busy. I haven't have any time to blog...as you can see. I wanted to take a few minutes to say I ran the buckeye half today 1:54:46. My PR is 1:52. Not a good day. It was rainy, I was tired...I could go on and on with other excesses but I'll stop there.
I've been working on a project some of you know about; I've been testing an energy bar calling PŪR Fuel. They were featured at the Buckeye 1/2 today and were a big hit. I got a lot of feedback and great commits. If you missed them today or want to buy more, you can purchase them at Vertical Runner. I'll post more about them later. I'm still working on some of the details and fine tuning. I can tell you they are delicious!!!
I'm still training for Akron...I am going to try to run just under 4 hours.
I'm also going to post more recipes for you on this blog and on my website www.playingwithknivesandfire.com.
Tuesday, August 28, 2007
Wednesday, August 22, 2007
Chef Bill Bailey's Recipe
Chicken Stir-Fry with Noodles
1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
1 teaspoon sugar 1/2 teaspoon red pepper flakes
1/2 teaspoon ground Szechwan pepper
Wide rice-stick noodles
1 teaspoon sesame oil 2 cloves garlic, minced
1 tablespoon minced gingerroot
1/4 cup sliced thinly green onions
3/4 cup chicken stock
2 tablespoon sherry
3 tablespoons soy sauce, or more to taste
2 tablespoons hoisin sauce
1 tablespoon cornstarch
3 tablespoons peanut or vegetable oil
1/2 cup chopped yellow onions
1 carrot, thinly sliced
1/2 red bell pepper, cut into 1-inch pieces
1 small zucchini, cut in
1/2 lengthwise then into 1-inch pieces
1 stalk celery, cut into 1/2-inch slices
1 bunch baby bok choy, bottoms trimmed, rinsed well, and cut on the diagonal
3 ounces shiitake or button mushrooms, thinly sliced
1/2 cup mung bean sprouts
2 tablespoons chopped fresh cilantro
In a bowl, toss the chicken with the sugar, red pepper flakes, and Szechwan pepper. Let sit.
To make the rice noodles, place 1/4 pound of rice stick noodles in a bowl, cover with boiling water and let stand until softened. Drain, cover, and set aside until ready to serve.
To make the seasoning blend, in a blender or small food processor, combine the sesame oil, garlic cloves, ginger, and 2 tablespoons of the green onions, and puree on high speed.
To make the cooking sauce, in a small bowl, combine the chicken stock, soy and hoisin sauces. In another small bowl, dissolve the cornstarch in the sherry. Set aside.
Heat 2 tablespoons of the peanut oil to smoking in a wok or very large skillet over high heat. Add the pureed seasoning blend and cook for 15 seconds. Add chicken and stir-fry until mostly opaque, but not cooked through all the way, about 2 minutes. Remove to a plate. Add the remaining tablespoon of oil, then the onions, carrots, bell pepper, zucchini, and celery, and cook, stir-frying for 30 seconds. Add the bok choy and mushrooms and cook for 1 minute. Add the reserved cooking sauce and return the chicken to the wok. Stir and toss until the sauce glazes the food and the chicken is cooked through, about 2 minutes. Remove from the heat and whisk in the cornstarch mixture. Return to the heat and return to a boil. Cook, stirring, until thickened, about 1 minute.
Remove from the heat and stir in the remaining 2 tablespoons of green onions, and cilantro. Adjust seasoning to taste, with additional soy sauce, if desired.
Serve immediately over blanched rice noodles.
1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
1 teaspoon sugar 1/2 teaspoon red pepper flakes
1/2 teaspoon ground Szechwan pepper
Wide rice-stick noodles
1 teaspoon sesame oil 2 cloves garlic, minced
1 tablespoon minced gingerroot
1/4 cup sliced thinly green onions
3/4 cup chicken stock
2 tablespoon sherry
3 tablespoons soy sauce, or more to taste
2 tablespoons hoisin sauce
1 tablespoon cornstarch
3 tablespoons peanut or vegetable oil
1/2 cup chopped yellow onions
1 carrot, thinly sliced
1/2 red bell pepper, cut into 1-inch pieces
1 small zucchini, cut in
1/2 lengthwise then into 1-inch pieces
1 stalk celery, cut into 1/2-inch slices
1 bunch baby bok choy, bottoms trimmed, rinsed well, and cut on the diagonal
3 ounces shiitake or button mushrooms, thinly sliced
1/2 cup mung bean sprouts
2 tablespoons chopped fresh cilantro
In a bowl, toss the chicken with the sugar, red pepper flakes, and Szechwan pepper. Let sit.
To make the rice noodles, place 1/4 pound of rice stick noodles in a bowl, cover with boiling water and let stand until softened. Drain, cover, and set aside until ready to serve.
To make the seasoning blend, in a blender or small food processor, combine the sesame oil, garlic cloves, ginger, and 2 tablespoons of the green onions, and puree on high speed.
To make the cooking sauce, in a small bowl, combine the chicken stock, soy and hoisin sauces. In another small bowl, dissolve the cornstarch in the sherry. Set aside.
Heat 2 tablespoons of the peanut oil to smoking in a wok or very large skillet over high heat. Add the pureed seasoning blend and cook for 15 seconds. Add chicken and stir-fry until mostly opaque, but not cooked through all the way, about 2 minutes. Remove to a plate. Add the remaining tablespoon of oil, then the onions, carrots, bell pepper, zucchini, and celery, and cook, stir-frying for 30 seconds. Add the bok choy and mushrooms and cook for 1 minute. Add the reserved cooking sauce and return the chicken to the wok. Stir and toss until the sauce glazes the food and the chicken is cooked through, about 2 minutes. Remove from the heat and whisk in the cornstarch mixture. Return to the heat and return to a boil. Cook, stirring, until thickened, about 1 minute.
Remove from the heat and stir in the remaining 2 tablespoons of green onions, and cilantro. Adjust seasoning to taste, with additional soy sauce, if desired.
Serve immediately over blanched rice noodles.
To the Bridge And Back
First I want to clarify sometime from Monday's blog before I get tons of negative emails. Savannah Georgia Hogs are very lean hogs, but the are very sweaty.
OK that's out of the way...Up at 4am to run solo. Today I was armed with a 201 Garmin. I'm trying to see if I can improve my pace if I use the Garmin. Today's "to the bridge & back" was 9.28 miles and my avg. pace was 10 min. miles. I don't think the Garmin help very much today. I did pick up the pace on a few spots but then the hilly section were a little slow. I'll have to test it on some other runs to see if I can increase my pace.
No Night Crawlers tonight (my wife has a meeting) I'm PIC "Parent In Charge"
I would like to run Thursday Aug. 23, 2007 at 9pm at Happy Days Anyone who wants to run with me email me at chefbill@playingwithknivesandfire.com
OK that's out of the way...Up at 4am to run solo. Today I was armed with a 201 Garmin. I'm trying to see if I can improve my pace if I use the Garmin. Today's "to the bridge & back" was 9.28 miles and my avg. pace was 10 min. miles. I don't think the Garmin help very much today. I did pick up the pace on a few spots but then the hilly section were a little slow. I'll have to test it on some other runs to see if I can increase my pace.
No Night Crawlers tonight (my wife has a meeting) I'm PIC "Parent In Charge"
I would like to run Thursday Aug. 23, 2007 at 9pm at Happy Days Anyone who wants to run with me email me at chefbill@playingwithknivesandfire.com
Monday, August 20, 2007
Monday AM 8 mile Loop
Rain Rain Rain...
We got to sleep in today, we met at 5:30am instead of 5am.
I thought it would be one of those rainy runs. I checked Dick's Doppler before leaving the house. It showed a little bit of a break in rain showers, but once I got to Canal Park Stadium we had a nice steady drizzle. Nick & Brett wore their Seattle style rain parkas, I was going to wear my Long Sleeve Vertical Runner Tech-T, but I opted for my short sleeve tech. 3 miles in I had 2 sweaty Savannah Georgia hogs squealing about how hot it was in Akron Ohio. After shedding the layers my two southern friends were comfortable enough to run at a decent pace. Nick just ran the Perfect 10 Miler on Sunday so this was his recovery run. Brett just got back from vacation on Sunday.
We ran the same 8 mile loop as last Monday. In the Marathon it's mile 3 through 11ish. We got to run through the beautiful Firestone Park Neighborhood. ( Hey anyone know why there's a scuba diving store in the middle of the city? It's on Brown St. & Stanton Ave. No where near any water.) We also ran through part of the wonderful University Of Akron Campus. Once we got to main st. I kicked it into high gear. I told Nick there are two spots on the Akron Course I want to beat. 1. I'm going to fly down Market Street Hill. This is Mile 24 in Highland Square. 2. I'm going to continue the pace down Main St into the stadium. On Main street I will still have to run about 1/2 mile before I get to the stadium. Last year I had to run these two sections really easy. Not this year. This is a section I will pick up lost time.
We got to sleep in today, we met at 5:30am instead of 5am.
I thought it would be one of those rainy runs. I checked Dick's Doppler before leaving the house. It showed a little bit of a break in rain showers, but once I got to Canal Park Stadium we had a nice steady drizzle. Nick & Brett wore their Seattle style rain parkas, I was going to wear my Long Sleeve Vertical Runner Tech-T, but I opted for my short sleeve tech. 3 miles in I had 2 sweaty Savannah Georgia hogs squealing about how hot it was in Akron Ohio. After shedding the layers my two southern friends were comfortable enough to run at a decent pace. Nick just ran the Perfect 10 Miler on Sunday so this was his recovery run. Brett just got back from vacation on Sunday.
We ran the same 8 mile loop as last Monday. In the Marathon it's mile 3 through 11ish. We got to run through the beautiful Firestone Park Neighborhood. ( Hey anyone know why there's a scuba diving store in the middle of the city? It's on Brown St. & Stanton Ave. No where near any water.) We also ran through part of the wonderful University Of Akron Campus. Once we got to main st. I kicked it into high gear. I told Nick there are two spots on the Akron Course I want to beat. 1. I'm going to fly down Market Street Hill. This is Mile 24 in Highland Square. 2. I'm going to continue the pace down Main St into the stadium. On Main street I will still have to run about 1/2 mile before I get to the stadium. Last year I had to run these two sections really easy. Not this year. This is a section I will pick up lost time.
Akron Road Runner Marathon Training
Sat. Aug. 18, 2007
Today I ran with Melissa & her dad. We planned an Akron Marathon training run on the 18 mile loop. We met at 9am downtown Akron at Canal Park. I revised the map from last week. Route Permalink: http://www.runningmap.com?id=21382
If you run into Stan Hywet(not on the map) around the driveway it's close to 18 miles. We stopped for water along the way (Sand Run). I didn't stash any water. We could have used some at Firestone High School.
We finished 3:06 hours. We ran a slower pace, Melissa's dad had some physical training on his knee a few months again and his last long run was only 12 miles. He planned only to run 15 miles and walk the remaining 3 miles, but we in courage him to move on and run the rest of the way in. Melissa left us in the dust on Market street she took off to show us how fast she wants to run in the marathon. I in with Melissa's dad. Great run not to hot temp was around 70's.
Today I ran with Melissa & her dad. We planned an Akron Marathon training run on the 18 mile loop. We met at 9am downtown Akron at Canal Park. I revised the map from last week. Route Permalink: http://www.runningmap.com?id=21382
If you run into Stan Hywet(not on the map) around the driveway it's close to 18 miles. We stopped for water along the way (Sand Run). I didn't stash any water. We could have used some at Firestone High School.
We finished 3:06 hours. We ran a slower pace, Melissa's dad had some physical training on his knee a few months again and his last long run was only 12 miles. He planned only to run 15 miles and walk the remaining 3 miles, but we in courage him to move on and run the rest of the way in. Melissa left us in the dust on Market street she took off to show us how fast she wants to run in the marathon. I in with Melissa's dad. Great run not to hot temp was around 70's.
Dawn Crawling Run
Friday Aug. 17, 2007
I know I don't have to ask the question but I will any way...Have you ever have a morning, you plan an early run, your alarm is screaming at your eye lids to get up. Your thinking... "Do I really need to run today? "I could run longer tomorrow...wait I'm already planning a 18 mile run...that won't work." Maybe I'll feel like running when I get my shoes on..."After I run another mile I'll feel better". My Morning was Crap!!! I planned to run 8 miles, my pace was 9-10 min./miles. I was tired. After running about 3 miles I know I wouldn't feel any different if I kept going. Instead I ran my 5 mile neighborhood loop. I crawled back to the house and flopped on the couch. I do have to give myself a little credit; I did get out of bed, I did put my shoes on and I did run.
I know I don't have to ask the question but I will any way...Have you ever have a morning, you plan an early run, your alarm is screaming at your eye lids to get up. Your thinking... "Do I really need to run today? "I could run longer tomorrow...wait I'm already planning a 18 mile run...that won't work." Maybe I'll feel like running when I get my shoes on..."After I run another mile I'll feel better". My Morning was Crap!!! I planned to run 8 miles, my pace was 9-10 min./miles. I was tired. After running about 3 miles I know I wouldn't feel any different if I kept going. Instead I ran my 5 mile neighborhood loop. I crawled back to the house and flopped on the couch. I do have to give myself a little credit; I did get out of bed, I did put my shoes on and I did run.
Night Crawlers
Wed. Aug. 15, 2007
We're at it again Wednesday Night Night Crawlers....
If you've been following my blog you know the story, if your new to reading my blog here's the scoop...it started with Nick, Brett, Melissa and myself. We all have busy family lives and were trying to come up with a creative way to run & enjoy our time with our families without the nagging running commits from the spouse. We started a late night trail run that meets at 9:00pm (after the kids are put to bed). We usually meet at Lock 29 and run for about 1 1/2 hours.
Tonight's Night Crawlers were Chef Bill (ME), Melissa & Beth. Nick is in road running mode...He is training for the Akron Marathon and is focused on road running, no trails until after the marathon. Brett is sweating his butt off in South Carolina...On Vacation. Our evening started with a dome light problem in Beth's truck. After closing the door the dome light stayed on. I had to jimmy the switch to turn off the light. When Melissa arrived she was cursing her father for cleaning out her car and misplacing her headlamp. 3 runners two headlamps, no problem we've accomplished this before (RIGHT NICK!! Nick forgot his lamp on a previous night run.)
We ran our familiar 8 mile Pine Lane Loop. No watch, no GPS, just the moon and some freaking thing moving in the woods that scared the crap out of me. I couldn't see what is was but it sounded big and flappy, it must of had wings. This is something I'll never get use too. Things moving in the night. I've had bats fly into my lamp, deer peering at me with their illuminating eyes. I'm still waiting for the guy with an axe & a six pack of Bud Light. Now that I've planted the seed; I'll be looking for a guy or girl with an axe, maybe one beer or better yet, a New Balance water bottle, wearing a pair of Montrails and a Vertical Runner Tech-T.
Beth's training for her first 50 miler in Michigan. Her goal tonight was to blaze up all the hills we encountered. Melissa is training for the Akron Marathon.
My guess is we ran our 1 1/2 hours and we covered our 8 miles. Look for more up coming Night Crawler Trail Runs if you want to join us e-mail me chefbill@playingwithknivesandfire.com
We're at it again Wednesday Night Night Crawlers....
If you've been following my blog you know the story, if your new to reading my blog here's the scoop...it started with Nick, Brett, Melissa and myself. We all have busy family lives and were trying to come up with a creative way to run & enjoy our time with our families without the nagging running commits from the spouse. We started a late night trail run that meets at 9:00pm (after the kids are put to bed). We usually meet at Lock 29 and run for about 1 1/2 hours.
Tonight's Night Crawlers were Chef Bill (ME), Melissa & Beth. Nick is in road running mode...He is training for the Akron Marathon and is focused on road running, no trails until after the marathon. Brett is sweating his butt off in South Carolina...On Vacation. Our evening started with a dome light problem in Beth's truck. After closing the door the dome light stayed on. I had to jimmy the switch to turn off the light. When Melissa arrived she was cursing her father for cleaning out her car and misplacing her headlamp. 3 runners two headlamps, no problem we've accomplished this before (RIGHT NICK!! Nick forgot his lamp on a previous night run.)
We ran our familiar 8 mile Pine Lane Loop. No watch, no GPS, just the moon and some freaking thing moving in the woods that scared the crap out of me. I couldn't see what is was but it sounded big and flappy, it must of had wings. This is something I'll never get use too. Things moving in the night. I've had bats fly into my lamp, deer peering at me with their illuminating eyes. I'm still waiting for the guy with an axe & a six pack of Bud Light. Now that I've planted the seed; I'll be looking for a guy or girl with an axe, maybe one beer or better yet, a New Balance water bottle, wearing a pair of Montrails and a Vertical Runner Tech-T.
Beth's training for her first 50 miler in Michigan. Her goal tonight was to blaze up all the hills we encountered. Melissa is training for the Akron Marathon.
My guess is we ran our 1 1/2 hours and we covered our 8 miles. Look for more up coming Night Crawler Trail Runs if you want to join us e-mail me chefbill@playingwithknivesandfire.com
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