Wednesday, January 7, 2015
I often wonder if my ability to run long distances stems from the fact I was raised Catholic. We Catholics love to suffer. I remember my dad would have to be completely incapacitated and near death before he would even consider seeking medical attention, all the while waving us off and telling us he was fine. I also recall the incredulous looks my mother would give me when I proclaimed I was sick and could not go to school. "You're not sick! Now get up and get your butt to school!"Anyway, it wasn't anything a little Vicks Vapor Rub and aspirin couldn't cure. (even the aspirin , Saint Joesph's, was Catholic themed!)
I think those early experiences have helped me manage pain and fatigue, and through the miracle of the Catholic Church, even embrace it! Throw in some classic Catholic guilt on top of that ("I will let everyone down if I don't finish) and you have a recipe for ultra success.
As I became older, it became less about speed and more about how FAR I could run. I still get brief flashes of panic that I will never be able to run at an 8 minute per mile pace ever again, which usually manifests itself in a neighborhood "tempo run" where I take off like a jackass and try to make 24 minutes for my 3 mile loop. I can still do it, but damn, it hurts!
I am happy being a "grinder". Give me a difficult course with lots of rocks and elevation gain and I am a happy boy. The trail is my church now.
Today's plummeting temps called for something hearty and warm for dinner. I whipped up a "southwest" Tofu scramble with potato.
2 medium potatoes, Diced
1 small onion, diced
1 lb of firm tofu, cubed
1/2 tsp Turmeric
1/2 tsp Cumin
1/4 Cup of Medium or hot salsa
Pinch of Himalayan Pink Salt
Daiya Cheddar style shreds (optional)
Saute the potatoes in a few Tablespoons of Olive or coconut oil until tender and slightly browned. Add onion and continue to saute for several more minutes until the onions are translucent. Add the tofu, turmeric and cumin and stir gently to combine. Stir in Salsa and heat everything through. Season with salt and pepper. As an option, you can top it with some Daiya cheddar shreds!