Okay, friends. I’ve known Sarah longer than I’ve known most of you. She was my first internet friend that I met in real life. She is a great friend and such an inspiring runner. I have loved watching the joy she gets out of running. She’s running her second marathon this weekend. Meet my buddy Sarah from Nashville!
Run the Bluegrass 2011
Why did you start running? How long have you been running?
I was tricked into running actually. I had been running short distances in a boot camp class I had been taking for a little over a year. One class they told us to run from point A to point B 5 times. It took 30ish minutes or so and I realized it was probably more than a mile. A friend from boot camp was running a local 5k a few days later, The Tomato Arts Fest 5k in 2009 and I signed up. My goal was to not walk and to finish under 30 minutes. I did both. I wasn’t hooked yet, but it was a great feeling of accomplishment. I ran another 5k in September, October, and December of 2009 and decided I wanted to push myself and run a half marathon. I wrote a blog about my New Years goals and Annie Parsons recommended I run with a local running group (East Nasty (www.eastnastyforlife.com)) to train for the Country Music Half Marathon. That was 2.5 years ago and I haven’t looked back!
What keeps you motivated?
Definitely my friends and my love of food, beer, and chocolate.
Are you training for a race or an event?
I am training for the Marine Corps Marathon in Washington, D.C. on October 28. It’ll be my second full marathon. There are some training groups in Nashville that are training for the Chicago Marathon and another group I run with called the PR Bandits who do weekend long runs 10+ miles, so I always have a group to run long runs with on the weekend. I am using a modified Hal Higdon Novice 2 plan.
What is your favorite race?
A local brewery does a race every 3-4 months called the Yazoo Barely a 4k. It isn’t timed, there are no bibs, the streets aren’t closed, but it is so much fun! You run a few miles and then drink beer. They open up the tap room and then have a super fun raffle where the race director if you will gives away random crap from his desk. Official race would probably be the Shelby Bottoms Boogie 15k in late September/early October. the weather is starting to cool off and the distance is longer than a 5k, but not quite a half. Lexington connection: my half marathon PR was the 2011 Run the Bluegrass, 1:53:15!
Do you measure your runs or do you just run for fun?
I always run with my Garmin, unless I forgot to charge it…
Have you ever dealt with injury?
Knock on wood, none.
Do you do any cross-training?
I go to about 3-4 yoga classes a week , 1-2 boot camp classes a week, and hiking when I can fit it in.
Do you have a long-term running goal?
Finish Marine Corps Marathon as close to 4 hours as possible.
What gear is absolutely necessary for you?
Garmin 405, Nike Structure Triax shoes, Lululemon crops.
What gear is on your wish list?
Do you eat on the run?
Clif Shot Blocks in black cherry, chocolate Gu, Salt Stick pills
What is your favorite running song?
Macklemore’s “My Oh My” It’s about the Seattle Mariners 1995 run at the Division Title. The Seattle girl in me LOVE’s this song
Are you listening to any podcasts or audiobooks while you run?
This summer if I run by myself I have been listening (er, nerding out) to the Pop Stuff podcast (http://entertainment.howstuffworks.com/hsw-shows/popstuff-podcast.htm). Both contributors run too!
What are your favorite running/health-related websites or apps?
What is the strangest thing that happened on a run?
Last summer when running through downtown Nashville I ran into a guy I went to high school with in Charleston, WV and hadn’t seen in 10 years. He had just gotten married the night before. Scary would probably be running at night with out a reflective vest or a headlamp on a windy two lane road. It got darker earlier than anticipated. It was also hot, really hot. I think that was a 19 mile run. After finishing I went straight to the local pizza place and ordered a large pizza to go. I ate half of the pizza once I got home.
Do you have a running pet-peeve?
People who start in the wrong corral/area during a race and then walk, leaving others to weave around them at the beginning.
What are you reading right now?
I should be reading Kindness of Strangers for my book club, but I haven’t started yet. Whoops!
What is your one guilty pleasure?
Pop music, sugary, sugary pop music. And horrible TV shows like Here Comes Honey Boo Boo and Teen Mom.
What is your favorite meal/restaurant/recipe?
Oh man, I have so many foods and restaurants I love! In Nashville, my all time favorite places are City House (http://cityhousenashville.com/) and Mas Tacos, and I could go on and on though! I am really digging these two salads right now:
Raw Kale Salad, à la Tavern/Kayne Prime
- 1 bunch kale (preferably bought from that sweet lady at Hardy’s Produce at the Nashville Farmer’s Market), washed, de-stemmed, and chopped finely to tabbouleh texture
- juice of 1 fresh squeezed lemon (about ⅛ cup)
- ⅛ cup (of your best) olive oil
- ½ cup freshly grated Parmesan (I like the really fine crumbles because they coat better than the long strip-like grated Parm)
- ½ cup raisins or currants (I prefer the mix of golden/red/black raisins — Sun-Maid makes a pack of them*)
- ¼ cup pine nuts or slivered almonds (I prefer pine nuts)
- 1 teaspoon red pepper flakes
- salt and black pepper to taste
1. In a small bowl, whisk the lemon juice and olive oil until it is emulsified and drizzle over the washed and chopped kale. Toss to coat all the greens.
2. Sprinkle the grated parmesan over kale and toss to coat.
3. Add in raisins/currants, pine nuts, and red pepper flakes. Toss to distribute throughout.
4. Generously season with salt and black pepper.
Parmesan Celery Salad Recipe
Set aside any celery leaves you might come across while prepping this salad. I always try to buy bunches of celery that are leaf-heavy on top. That said, don’t despair if no leaves are visible when you’re choosing cellar, there are usually some hiding out atop stalks deeper in the bundle. And for a salad hinged on so few ingredients, my recommendation would be to cook your own beans. Not essential, but well worth the effort.
8 large celery stalks, stripped of strings
3 tablespoons extra-virgin olive oil
2 tablespoons freshly squeezed lemon juice
4 tablespoons freshly grated Parmesan, plus more for topping
1 1/2 cups / 10 oz / 285 cooked cannellini or garbanzo beans, heated
3 tablespoons currants (or golden raisins)
1/2 cup / 1 1/2 oz / 40 g sliced almonds, deeply toasted
sea salt or homemade celery salt
freshly chopped herbs (or herb flowers), or reserved celery leaves
Slice the celery stalks quite thinly – 1/8-inch or so. Then, in a small bowl, make a paste with the olive oil, lemon juice, and Parmesan. Set aside. In a large bowl toss the heated beans with the olive-Parmesan mixture. When well combined, add the celery, currants, and most of the almonds. Toss once more. Taste and add a bit of salt if needed. Serve in a bowl or platter topped with herb flowers and/or celery leaves.
Prep time: 10 min - Cook time: 5 min