The Run

Yep, Saturday morning, I got up bright and early and went with my husband to the Dow Run/Walk in my hometown of Midland, MI.  He ran the 10K (with his best time yet) and I then did my first race in 3 years.  I participated in the 1-mile run (which was more like a run/walk for me).  According to John, my time was 19:13, which is almost 10 minutes faster than the last race I did.  The only bummer part of the set-up is that even though they now allow adults to run this race, it's still treated as a kids race and the adults are not timed.  That's a bummer because it really makes me feel like a second class citizen.  This is a typical set-up for races.  They include a 1-mile race, but they don't time it.  It's not the first time I've been faced with this situation.  And I have to wonder why they feel it's not important to include those of us who are unable to complete longer races.

I have no cartilage in my knees.  AND I am only a year out from my gastric surgery  (about 145 lbs down).  So, why would they believe that I would physically be able to run further than I did this past weekend?  I actually am not sure that I should be running at all because the impact could just be doing damage.  But my current orthopaedic doctor seems to believe it you can do it, you should.  I guess I will get a definitive answer when I move to Midland and find a new doctor.  At any rate, I feel really good about what I did because I couldn't run at all before (heck, a year ago, I could walk with out aid).   So, this becomes my latest milestone.  There is another race at the end of June in Cleveland.  I will at least get a shirt for this one (I didn't even get a shirt for running in the Dow run/walk).  And it's time for me to actually get out there and start training to run!

Chicken Chard Quiche

Looking through my refrigerator, I find I have leftover chicken, ramps, bacon and Swiss chard. I thought that would make a very tasty quiche. If you've never had ramps, you are definitely missing out. The only thing that makes me sad about them is that they are only available a couple weeks a year. But I made pesto this year, so I will get to enjoy them longer. This quiche, however, uses the green leaves. I'll have to try it with the pesto sometime.

 Chicken Chard Quiche

•  1 cup cooked, leftover chicken*
•  4 slices thick-cut bacon*
•  1 small bunch Swiss chard
•  1 small bunch ramps leaves*
•  1 cup sharp cheddar
• 1/2 cup fresh shredded parmesan
•  5 eggs*
•  1 1/2 cup 1% milk
•  salt and pepper

 Wash Swiss chard and remove stems. Place chard and ramps in a microwave steamer with 1/4" water and cook on high for 2 minutes. Allow to steam while cooking bacon (1 minute per slice in microwave). Uncover vegetables and cool to handle.  Squeeze out moisture and chop into bite-sized pieces. Sprinkle chicken, vegetables and bacon into pie plate. Sprinkle with cheeses. Whip eggs with milk and seasonings. Pour over fillings. Bake in a preheated 350F oven for 35 minutes.

*CSA ingredients

Chicken in the Crockpot

I love 2 things; the chickens we get from the CSA and cooking them in the Crockpot! The farmers' Market at Case started up  2 weeks ago and I've been picking up fresh herbs from them. So this time, I placed some fresh thyme and fresh chives into the cavity before cooking and it turned out so yummy!

 Thyme and Chive Crockpot Chicken

• 1 farm-raised chicken*
•  5 sprigs fresh thyme
•  1 small bunch fresh Chives
•  salt and pepper

 Thoroughly dry the chicken inside and out. Place thyme and chives into cavity and place chicken, upside-down, into the Crockpot. Season with salt and pepper. Cook covered for 8 hours on low.

 Note: When done, I remove meat and return skin and bones to the crockpot with water to make stock. cook overnight, then remove bones and cook for rest of day. Cool; remove fat. Pour into ice cubed trays to freeze for later use.

* CSA ingredients

Clothing Check

Okay, it's time to do a clothing check again. And a picture from our anniversary.

Pants first: Before - 34W/After - 16 (Note: NOT 16W)

Shirts: Before - Unisex 2X/After- Unisex S

Ready for our anniversary dinner!

Ramps Pesto

I got the most beautiful bunches of ramps this week. If you haven't tried these beautiful wild leeks, you need to go find them at a farmer's market. They have a flavor that combines onion and garlic flavors. I discovered these 3 years ago in my first year of the CSA and now they are my most-anticipated item. This year, I decided to do double duty with my ramps. I am making pesto from the leaves and I will pickle the bulbs. Look at how beautiful these are!

Ramps Pesto

•  2 bunches ramps leaves*
•  1/2 cup romano cheese
•  1/4 cup pine nuts
•  olive oil
•  1 Tbsp lemon juice

 Wash ramps and cut into 1-1/2 inch pieces. Place ramps, cheese and nuts into blender with 1/4 cup olive oil. Puree, drizzling more olive oil as needed, until pesto is right consistency. Add lemon juice to taste. Pour pesto into an ice-cube tray to freeze if not using right away.

*CSA ingredients

 To come: Chicken in the crockpot

Scale Stall; Body Changes

Have you ever noticed that you always see the biggest body changes when the scale doesn't change so much! I think that is because body changes take energy that is normally being used for weight changes. Does that make any sense? I have put off taking a picture of myself in workout gear because of all the excess skin, butthis morning, I looked in the mirror and saw strength. So here is my latest picture, excess shin and all. I finally feel like I am getting my athlete's body back and I need to embrace that. I will eventually have that excess skin removed and I will look beyond amazing, but for now, I need to embrace the fact that, despite the skin, I look pretty amazing already. So here's my celebration of progress! The scale may not be moving as fast as I like, but my tone and condition is improving and that is what counts the most!

Oh, I forgot that my 47th birthday was Thursday. My husband took a picture of me at dinner and in 20 + years, I don't think I've had a casual shot that I didn't feel self-conscious about! How far I've come in just over a year!

Quiche du Jour

Various people in my life have introduced me to the homemade sausages from Jack's in Midland. One of our favorites is the German Ring Bologna. I happen to have some in my fridge right now, as well as really nice avocados. I figured I would use these as the basis for my quiche today.

 Avocado Quiche

•  5 eggs*
•  1 cup 1% milk
•  3 oz German ring bologna
•  1/2 avocado
•  1/2 cup sharp cheddar
•  1/2 cup Swiss*
•  1 tsp garlic powder
•  1 tsp onion powder
•  salt and pepper

 Place bologna, avocado and chesses into bottom of prepared pie plate. Mix together eggs, milk and seasonings. Pour over fillings. Bake for 35 minutes in a 350F preheated oven.

*CSA ingredients