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Kentucky Bourbon Dogs

February 15, 2011

A favorite in our house, these Kentucky bourbon dogs make the best party appetizers!

Earlier this week when I bragged…sorry, shared about my access to the wonderful world of local meats that is Marksbury Farm, I mentioned that we recently bought some hot dogs there. I really thought after I began focusing my meat purchases on naturally raised and processed meats that hot dogs would be a distant memory.

Not that I gave them up completely. I had one at a Cubs game last summer and they are difficult to pass up at a summer BBQ. However, I can’t say I felt good about buying or eating them and found myself doing so much less often, if at all.

Then I saw them smiling at me in the smoked meat case at Marksbury Farm Market.

Welcome back, hot dogs.

These dogs are a bit different than your standard grocery store variety. The texture was a bit tougher and the circumference a bit larger, but they still have that same familiar hot dog flavor.

We checked out the label and they are not completely without preservatives, but I doubt that is even possible with a hot dog. They are made with all beef and I feel a lot better knowing the origin and processing of that beef back when it was a cow roaming the grasses of Kentucky.

We found the hot dogs just in time for the Super Bowl so we added one of our favorite game snacks to the menu – Bourbon Dogs. This recipe came from my mother-in-law, but after doing a search there are lots of others out there that are similar.

I’ve switched out a few ingredients such as organic ketchup because it is the only variety that I have easy access to that also does not have HFCS in it. And it must be Kentucky bourbon. Any mixer-friendly brand will do.

The longer these dogs sit in their hot tub of barbeque-like bourbon sauce the better they are. Cook them on high for about an hour to get them bubbling, then on low for another hour or two. After that, turn them to warm and serve.

Football may be over, but these will come in handy if you are planning for a little March Madness!

Kentucky Bourbon Dogs

Makes: 6 to 8 snack servings

Ingredients

1 lb. grass-fed hot dogs
1 ½ cups organic ketchup
1/3 cup water
½ cup mascavo sugar (or brown sugar)
½ cup Kentucky bourbon
1 tbsp onion, grated

Preparation

Slice your hot dogs into pieces at least a half inch wide. Place in a 5 quart slow cooker.

In a medium bowl, stir together the ketchup, water, sugar, bourbon and onion. Pour this over the hot dogs and stir so that all pieces are happily coated.

Cook on high for about 1 hour, then reduce to low for 1 to 2 hours. Serve or allow them to sit with the slow cooker on the warm setting so that they absorb even more flavor.

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Local Meat: Marksbury Farm Market

February 13, 2011

A little over a year ago, when we had finally found the house and decided we would move to a rural county outside the big city of Lexington, KY, an article in a nearby newspaper caught my eye. The article described a business that would be moving to the area soon, Marksbury Farm.

Considering that this came at a time when I was beginning my commitment to buy only small scale, humanely raised and naturally fed animal products, I could not believe my fortune.

You see, according to that article Marksbury Farm was planned to be a processing facility for just that. Local farmers from around the area could have their animals processed at a local facility where they could then sell these products to consumers in the area. This would eliminate the need to drive hundreds of miles to the nearest USDA facility.

That alone had me thrilled, but I was even more excited about the proposed market that was part of this project. The plan was to have a shop where grass-fed, pastured, humanely raised local meats would be sold to the public. A one-stop shop, a place that would mimic the old-fashioned butcher, but with animal products I could feel good about buying and eating.

Fast forward to last summer.

Our community was hosting a showing of Fresh: The Movie and I was asked to speak about the nutritional benefit of local food. It was here that I first met, Richard McAlister, one of the partners behind bringing Marksbury to the area.

It was a busy a time, as they were undergoing USDA organic certification with plans to open the processing facility within that month. The market was soon to follow. It was at that meeting that I realized this wasn’t just rumor or an idea. Soon I would have access to an incredible resource!

Last Saturday, myself and three other Kentucky Food Bloggers – Mindy from Mindy’s Mouthful, Samantha from A Teenage Gourmet, and Melissa from My McDonald Meal met Richard to tour the facilities. I’ve been frequenting the market since the end of December, but this was my first chance to get an up close look at the facilities.

Richard took us through the empty facility and each step of the process for cattle, pigs and poultry. He explained to us each and every precaution they take to ensure humane handling, during this process that, let’s be honest, we really don’t like to think about.

I was glad to hear him mention Dr. Temple Grandin when we took a look at the outdoor holding area. If you haven’t heard of Temple and her research, or haven’t seen the movie that aired on HBO, I highly recommend it.

I have toured a processing facility one other time. As part of my Food Science course at Purdue we explored the facility on campus, and it was interesting to compare the processes there (about 10 years ago) to what I saw at Marksbury. There were noticeable improvements with this facility compared to what I have seen before in terms of respecting the animal and the fact that they are giving their life to nourish us.

We withheld many pictures inside the facility because I know many don’t wish to see that. Then we entered the smoking room, and the storage room. Let me just say, it was a smoked meat lovers paradise.

To simplify, Marksbury processes animals for local farmers. Their guidelines explain the conditions in which the animals must be raised. This meat can be picked up by consumers from the facility who might be ordering a full or half of beef or pork from a specific farmer. In addition, Markbury purchases animals which they process and sell in their market.

Yes, let’s get to the market. Set in a gorgeous old farmhouse is a Kentucky food paradise. Not just meat, but foods of all kinds.

Okay, first the meat. There is every cut you can imagine and some products you might not, everything from pork tenderloin to beef tongue. They are also offering prepared dishes like steak pie and ready-to-cook meatballs. Did I mention that some of the partners are of Scottish descent? So you can imagine the good meats and sausages in the case.

A few things we’ve purchased include Italian sausage, chicken sausage, ground pork, ground beef, whole chickens, chicken wings, smoked brats, prosciutto, braunschweiger and hot dogs. One of the best parts is that because Marksbury purchases and processes their meats their prices are very competitive and affordable in the market of grass-fed and pastured products.

Each time I visit, there are more foods available that aren’t meat at all. There are Kentucky cheeses, including this delicious Asiago Peppercorn from Kenny’s Farmhouse Cheese.

Kentucky milk, cream, yogurt, granola, breads, produce, vanilla, flavored sugars, salts and soy sauce can also be found lining the shelves along with many more items.

There are still some farmers around the area whose relationships I value and I will continue to buy from them directly. However, I feel incredibly fortunate to make a short drive and have such variety at my finger tips.

The Marksbury Farm Market truly encompasses the local butcher. The kind of place where you go with no plans for your dinner menu, and leave with a gourmet meal planned based on fresh, local ingredients.

Several media outlets have published articles on Marksbury, so check out the links below to learn more. This coming week I’ll share what we did with the hotdogs we purchased. And of course, if you find yourself traveling through central Kentucky, don’t miss the opportunity to stop by and see it for yourself!

Marksbury Farm Market

73 Fisher Ford Road

Lancaster, KY 40444

Solving the Meat-to-Market Riddle – Edible Louisville
New Garrard operation provides market for local meat producers and consumers – Lexington Herald Leader

Disclaimer: I received no product or monetary compensation to tour or post about Marksbury Farm.

Cocoa-Coffee Brownies: A Feast for the Eyes

January 20, 2011

The more I travel the more I grow to appreciate history. With that comes an interest in architecture. Now, I would never claim to know a thing about topic (that would be my brother’s specialty), but I know awe inspiring when I see it.

So what does architecture have to do with food?

Well, quite a lot, if my most recent cookbook review has anything to say about it.

A Feast for the Eyes: Recipes from America’s Grandest Victorian Neighborhood by David Dominé is a cookbook covering topics that may first appear to be unrelated – food and architecture. It’s not until you explore the pages that you realize just how much these two things share in common.

The book is about Old Louisville. I immediately found myself relating to the introduction because it speaks of the historic areas of Louisville that often go unexplored. I have to admit that I did not realize just how beautiful and interesting Old Louisville was, or that it even existed, until a good friend moved into a historic home there several years ago.

The cookbook provides a unique look at historic architecture in an area where southern hospitality overflowed with Kentucky Derby parties and art shows. Of course, everyone knows where there is a good party, good food, and good food, a good recipe.

Each page of the book boasts beautiful photography by Robert Pieroni capturing the interiors and exteriors of gorgeous, Victorian homes. With the photographs are vivid descriptions of the home and residents. Tucked closely by is a delicious, original recipe from Gary’s Spicy Corn Chowder and Ron’s Kentucky Spoon Bread to Overnight Yeast Waffles with Carmel Maple Syrup and Bourbon Mint Punch.

What this cookbook offers that others do not is a look at Kentucky’s history through food and stunning physical structure.

You probably aren’t surprised that I was drawn to a dessert within the cookbook. Not just any dessert, but a brownie that includes ground black pepper and an oat bran crust! A recipe contributed by John Martin. I substituted my usual white whole wheat flour and Demerara sugar and they turned out beautifully.

This is one fantastic brownie. I’d be willing to bet you haven’t had anything quite like it. Appropriately, it is as unique as the Old Louisville featured in the cookbook.

John’s Cocoa-Coffee Brownies

From A Feast for the Eyes: Recipes from America’s Grandest Victorian Neighborhood by David Dominé
Reprinted with permission from McClanahan Publishing House, Inc.

½ cup cold butter
¼ cup oat bran
¾ cup unbleached AP flour
¼ cup sugar
½ cup unsweetened cocoa
¼ cup AP flour
¼ tsp cinnamon
1/8 tsp ground black pepper
½ tsp baking powder
14 oz sweetened condensed milk
1 egg, slightly beaten
2 tbsp Kahlua
1 tsp vanilla extract
1 cup chopped pecans

In a large bowl, cut the butter into the oat bran, unbleached flour and sugar and press the mixture into a greased-and-floured 13 x 9 – inch pan. Bake at 350 degrees for 10 minutes.

In the same bowl, sift together the cocoa, flour, cinnamon, pepper and baking powder. Add the condensed milk, egg, Kahlua, vanilla extract and pecans, stirring to combine.

Spread mixture over the cookie crust and bake until the filling sets, approximately 20 minutes. Cool on a rack and cut into squares.

Disclaimer: A review copy of this book was sent to me free of charge. I was under no obligation to blog about it and received no compensation for doing so.

Maker’s Mark International Mixology Competition

November 13, 2010

It all started early in the week. My husband got an email from his Maker’s Mark Ambassador program that an exciting event would be held in Lexington on Thursday night. It was a first come, first serve type of emailed. Seventy-five tickets, you snooze, you lose.

We were notified that if we responded to the email quickly enough and were in, we’d get an email Thursday morning. We spent Thursday morning a little disappointed, assuming we’d been beaten to the punch. Well, you know what happens when you assume…

About 1:30pm we found out we were in and enjoyed a night of bourbon, snacks and cocktail judging!The event was held at the Bluegrass Aviation Museum which is pretty much an airplane hangar so it had a nice wide open atmosphere with warehouse character.

Once we arrived we were told there would be two rounds with a total of 15 bartenders, or mixologists, rather. We were given two Maker’s Mark wax tokens. Try all the drinks in round one, vote, try all the drinks in round two, vote. A winner overall would be awarded in the end.

The bartenders were from around the world and we later learned after talking to a few that they had won national competitions in their respective country and Maker’s Mark had brought them to the US to compete. It was nice to hear that this was the first trip to the US for some. We had a nice conversation with a French-born, now Australia-living competitor who was thoroughly enjoying Kentucky and planned to stop by NYC before flying back.

Each had a story with the cocktail and some had done some serious research on KY history, such as Chase Bickerton of New Zealand with his “The Perryville Cobbler.” The drink included Maker’s Mark, Luxardo Marachino Liquer, Sugar syrup, Homemade Musket Balls Reduction (black beer reduction) raspberries and an orange slice.

Ginger was a popular ingredient of the night. It seemed to overpower much of the bourbon in many of the drinks, but our favorite ginger-infused drink was the Cowboy 66 from Jordi Otero of Spain. This drink included Maker’s Mark, Mandarin Boiron and Top Ginger Beer.

I had a tie for my second place. The KFC Sazerac from Robert Montgomery of Canada was the perfect holiday drink. He was quick to tell us the KFC stood for – Kentucky bourbon, fig and caramel. This drink mixed Maker’s Mark, Caramel Liqueur, Fig Jam, Peychaud’s Bitters, Absinthe, Water and an Orange Twist. The caramel and fig had the power to really put one in the Christmas spirit!

The other second place favorite was the Loretto Dram from Ricard Enell of Sweden. This strong drink included Maker’s Mark, Grande Marnier, Pedro Ximenez, Sherry, Bitter Truth Pimento Dram, Xcoclat Mole Bitters and Orange Zest. The best part of the cocktail story was that the competitor bought the chocolate bitters online from a store in NYC, had them shipped to Sweden, and then ended up bringing them to KY for the competition. This was a chocolaty, spicy, bourbon treat.

So you are probably wondering at this point, which was our favorite. Amidst the ginger, caramel, licorice and even pumpernickel-infused bourbon flavors, our first place was a refreshing blend of cucumber and bourbon. Completely unexpected that those two would go together, right?

Alain da Silva of France made the MMcc with Maker’s Mark, Cucumber Syrup, Fresh Lemon Juice and a Cucumber Slice. It was the one drink that wasn’t all bourbon, but also didn’t lose the bourbon. It was the perfect balance and the best use of the bourbon in our opinion.

Not surprisingly, our pick was not the majority vote. The trophy went to Kenji Nakamura of Japan for the Beautiful Dream. It combined Maker’s Mark, Lejay peach liqueur, Monin Peach syrup, Fresh Lemon Juice and Acerola juice. (Remember acerola? I used to get it in Brazil.)

This cocktail came with a funny story as well. The bartender’s translator told the audience that he had mixed the drink earlier in the day. Why? Because cocktail making isn’t such a quick process in Japan. I love cultural differences! And I have to say, while I don’t think this drink was the best use of bourbon, it was one darn good fruity drink that I’d take by the pool any day.

Of course, as we tasted we had to eat. These are a few of the fun appetizers we sampled.

A spring roll filled with soba and a peanut sauce, a mini-bean taco dipped in salsa and guacamole, chicken salad filled quiche-cups, pretzel rolls and a make your own bruschetta station.

What a fun night! It has me ready to do a little holiday mixology myself.

Birthdays 29, 30, 31 and 32

October 13, 2010

If you would have asked me in my early 20s where I would spend birthdays 29 through 32, I probably would have told you at home. As it turns out, I spent (and am spending) those birthdays in 4 different cities, in 3 different countries.

Today I can’t help, but look back and marvel at how incredible life is. Someone recently asked me how my expat experience changed my outlook on life. After a little thought, I came up with an abbreviated version of this.

Our whole lives people tell us to set goals and work toward them, to dream and achieve it. I fully agree with setting goals and dreams, but I also encourage people to be flexible. As much as you think you know exactly what you want out of life at this very moment, don’t forget to let life happen.

Don’t let your goals and dreams get in the way of where life wants to take you. Work with life and allow it happen to you while constantly re-evaluating those goals and dreams.

You just might find that it takes you someplace amazing, exactly where you were meant to be at any given time. Someplace like 4 birthdays spent in 4 different cities in 3 different countries…

Number 29 – My first sushi experience in Maringa-PR, Brasil

Number 30 – Hiking Ilha do Mel (Island of Honey) off the state of Parana, Brasil

Number 31 – A cooking class in Chiang Mai, Thailand followed by Happy Birthday sung to me in our room with a cake from those working at the hotel where we stayed.

Number 32 – Celebrating the fact that this is the first time in 3 years that I’ve been with my extended family around my birthday. Complete with a birthday week with my husband, one of my mom’s cakes, sweet potatoes from my dad’s garden, foodie gifts from my in-laws, and playtime with my pug.

Alltech FEI World Equestrian Games: Food, Bourbon, Beer and Horses

October 3, 2010

Happy October! As I write this the weather outside sums up everything I love about this month. There are cloudy skies, cool breezes, and just a touch of orange, red and gold colors among the trees and bushes.

As I mentioned earlier this week, a huge event taking place here in Lexington, Kentucky has consumed every second of our free time and I couldn’t be happier about it. The Alltech FEI World Equestrian Games are still going strong and I had the opportunity to experience the opening ceremonies last weekend, an incredible black tie dinner with Irish tenor Ronan Tynan this past week, and plenty of equestrian events yesterday.

Keeping food and drink in mind, I thought I’d share with you a few of the highlights according to yours truly as well as some of the horse action I captured this weekend.

As we sat down to a very elegant dinner on Wednesday night my husband looked at me and said, “Of course, this would be the one time you couldn’t bring your camera!” He was right. It would have been inappropriate for me to be flashing away at this dinner, but the food was worthy of a full feature. I took a photo of the menu so you can get an idea of how outstanding it was.

The grounds at the Kentucky Horse Park are open from 7:00 am to 7:00 pm with different types of equestrian sporting competitions taking place on different days. In addition to those, there are all kinds of booths and exhibits to browse.

As part of the Alltech Experience there is a Kidzone and an incredible educational garden area. All my garden foodie friends would absolutely love this. Plant boxes and pots fill the area and are overflowing with culinary herbs, bell pepper plants, cabbage, lettuce, and pumpkins and squash plants growing vertically up large wooden stakes shaped to look crayons and pencils. The selection of plants ranged from the local to the international with Kentucky mint to Thai peppers.

One thing I was happy to see throughout the grounds is decoration highlighting autumn in Kentucky. This is the first time the games have come to the US so I expected everything to be coated with our flag. While there is some red, white and blue what you see more of are mums, pumpkins and gourds. It really shows off what makes Kentucky unique this time of year.

The Kentucky Proud tent features local Kentucky products from candy to pottery. Here you will also find a tribute to the beverages of Kentucky – bourbon, beer and wine. Guests can buy tasting flights which include wines from the state, the three types of Kentucky Ale beer – Kentucky Ale, Kentucky Light and Bourbon Barrel Ale, or several different kinds of bourbon from Maker’s Mark and Jim Beam.

My husband and I closed our night out yesterday with a flight of bourbon. We decided on Baker’s, Maker’s 46 and Basil Hayden. We were surprised that we actually like the Maker’s 46 the best of the varieties we tried.

The games 2014 will be held in Normandy, France in 2014 so there is a booth devoted to area. What better to feature in France than food! I was able to sneak in quickly to see one of the cooking demos taking place. The chef was preparing a beef stew dish featuring Kentucky beer.

The equestrian event yesterday was the Cross Country. I have to be honest I knew absolutely nothing about equestrian events before we moved to Kentucky. Once you are here though, even if you didn’t grow up around horses, you can’t help but feel a part of it all.

The horses are athletic and powerful, and the relationship with their riders exemplifies how important animals are to humans. I grew up with a pony and even took some riding lessons for a short time when I was about 9 or 10, but I never understood how intriguing the horse is until experiencing Kentucky.

The Cross Country event takes place around the entire grounds of the horse park. In fact, if you are walking and hear the whistle blow, you better hustle it across the drive because the officials will be pulling up the ropes to block the way and horse and rider will be barreling down through the course less than a minute afterward.

There are difficult jumps some with water and steep drops. Honestly, I usually avoid watching the jumps because I have seen horses and riders fall one too many times. When I take photos I focus, then close my eyes when they jump. Sounds silly, I know, but I just can’t stand to see a horse or rider get hurt. Cross country is actually a very dangerous sport.

Aside from the events, the Equine Village arena offers a variety of presentations and I caught one yesterday with some amazing gypsy horses. These horses show the huge diversity in breeds. While every bit as fit, they are so much different than the horses doing the endurance events with their broad bodies, long, wispy manes, and furry feet.

There is so much more to cover and I will be attending next weekend as well so hopefully I will have more photos for you. For now, I leave you with an example of the beautiful artwork all around the horse park, this a glass sculpture hanging high in the entrance to the Alltech Experience. Even if you can’t get here for the games, put Kentucky on your travel list because I promise the food, bourbon, beer and horses will not disappoint!

Blueberry Peach Upside-down Cakes

August 5, 2010

Last fall, before we even moved back to the U.S., I was already excited about blueberry picking. I hadn’t been in almost 3 years and I was determined that I would load the kitchen with an abundance of blueberries picked at a nearby orchard.

As the summer went on, I began to lose hope that I’d make it to the orchard. It is about 1 ½ hours away and there never seemed to be a convenient weekend. When there was, it was typically on Sunday when the place was closed.

A couple weeks ago, my nephew came to visit for a few days and I had just found out about another orchard that was a little closer to where we are living, Reed Valley Orchard. It appeared that blueberries were long gone, but they had an overabundance of Freestone peaches. With a day free and lots of time to spend together, we set off to check this place out.

After, about an hour, and 4 miles creeping along a one lane road, part gravel, we finally found it. I immediately knew it was worth the trip. In addition to the rustic, little building full of fruit preserves and crafts, it was fruit-tree city. It turns out that Reed Valley has just about everything in its respective season – cherries, blackberries, raspberries, pears, nectarines, peaches, plums, pumpkins and apples.

I was excited enough about the peaches, but when I rounded the corner and saw a girl sorting through blueberries (yes, blueberries!) I was ecstatic! It turns out they had about one row still bearing. My lucky day!

We started with the peaches and the amount on the trees was incredible. You could have just walked around holding out your hand and one was bound to fall into it. We filled up our baskets with no problem. That is, after I spend about 15 minutes taking pictures.

Next were the blueberries. We had quite the bucket to fill up and I think my nephew and I both got a good idea of just how small blueberries are when you are trying to fill a whole bucket. It took a very long time, but I wasn’t leaving without more than I knew what to do with.

I picked up some of these too which I’d never had before – Donut Peaches. I guess they also go by the name Saturn Peaches. The orchard only has a few of these trees so they were picked that morning and available in the store. They had that distinctive peach flavor, but a firmer flesh.

This was the total damage, along with a box of peaches considered seconds for making jam.

The donut peaches we ate fresh, and I showed you the jam I made with seconds this past week. I almost made it through the entire bucket of blueberries before I separated some out for freezing. Most of the other peaches we’ve eaten fresh as well, but I had a strong urge to bake something. I rarely ignore these types of urges and this time cake was calling my name.

I found a pineapple upside-cake recipe in my trusty Betty Crocker Cookbook Bridal Edition. I reduced and changed the type of sugar, reduced the butter and changed the flour.

Then I decided I wanted mini-cakes. You know, because mini anything is just too darn cute to pass up. I used the large, six-muffin pan my mom got for me recently. The kind that is ideal for mini-meatloaves. A little big for a muffin, but not bad for dinner or dessert.

Voila – Blueberry Peach Upside-down Cakes. I’m really happy with how these turned out. Next time I may add a few more blueberries, but the cake was nice and tender, and the dessert as a whole wasn’t overwhelmingly sweet. I think the raw sugars and whole wheat flour really work to balance this. Now, I’m thinking about which fruit is next. Maybe plums…

Blueberry Peach Upside-down Cakes
Cake modified from Pineapple Upside-Down Cake, Betty Crocker Cookbook

1 peach

½ cup blueberries, 30-40

½ cup mascavo sugar

¼ cup unsalted butter

½ cup demerara sugar

¼ cup unsalted butter, softened

1 egg

¾ cup milk

1 ½ tsp baking powder

¼ tsp salt

1 1/3 cup white whole wheat flour

Preheat the oven to 350 degrees F. Slice the peach into 12 slices, you’ll need 2 for each cake. In a saucepan, combine the mascavo sugar and a ¼ cup of the butter. Cook over medium heat until the butter is melted and the sugar dissolved.

Pour the sugar syrup evenly into each of the 6 slots. Sprinkle 5 to 6 blueberries in each and top with two slices of peach in a single layer.

In a mixing bowl, cream together the sugar and the butter until combined, then add the egg. Mix in the milk. Next add the baking powder, salt, and flour. Mix just until combined. Divide the batter evenly and pour over the fruit.

Bake for 20 to 25 minutes or until the cake is firm in the center. You can use the toothpick test. Remove from the oven and place a cookie sheet, top down, over the muffin tin. Flip the muffin tin and the cookie sheet. Allow the muffin tin to rest there for about 5 minutes so the syrup will run down over the cake.

Gently remove the muffin tin from the cakes. Serve warm or at room temperature.

Myths and Truths: My First Half Marathon

March 29, 2010

For a while now I’ve been trying to determine where this goal came from, this goal to run a half marathon. A goal which, I might add, I successfully accomplished yesterday morning.

I’ve never especially liked running. There are times when I hated it with a passion. I just prefer other forms of activity. However, I was to the point where I wanted to stop confusing not liking it with not being able to do it. As a result I’m starting to enjoy it more.

Let’s be clear. I run, I’m not a runner. And there are several reasons why I likely won’t ever consider myself a runner. When I think of a runner, I think of someone who is in love with running, and needs it in their lives. Someone who is willing to push themselves to the point of injury and past it to run. Now, I don’t mean to generalize, certainly not all runners are like this, but I know many who are.

Personally, if I hurt, I’m not going to run. I don’t just mean sore, aches and pains hurt, I mean injury hurt. I view my body and all its wonderful capabilities as a gift. Hurting it to the point where it is injured and can’t function is not respecting this gift. Wellness means understanding your limits as well as exceeding them when appropriate. For me, not respecting this gift by pushing too hard is as bad as not respecting it by not using it and letting it waste away without any activity at all. I have issues with both.

The second reason I say I’m not a runner is that I am slow. And I mean slow. I fall into the jogger/walker category. In fact, there were race walkers flying right by me yesterday. When people tell me to slow my pace down I laugh because going any slower for me is walking and it is physically impossible for me to go any faster. I’ve tried hard, too.

My goal was to finish the race in a motion that somewhat resembled running for 13.1 miles and I did. I never stopped running and I came in at a time of 2:57:26. About a 13 minute mile. See, I told you. The fastest I’ve run is a 5K at a 10:45 mile. Still no speed of lightening.

One thing that helped me keep fighting for my goal was a comment I recently read in a book which said “there is no freedom without discipline.” I’d never really thought much about that before. But if we don’t provide structure for our lives, make ourselves do things, we really can’t accomplish much.

Setting out on my training it wasn’t until I was able to run 10-11 miles that I honestly felt like I was going to complete the half marathon. That was about 2 weeks ago, so I was basically pushing myself to obtain a goal I wasn’t sure was possible for 10 weeks.

Throughout the training I knew I wanted to present a post that highlighted the honesty of running a half marathon. Not something that says “it was tough, but so worth it.”

I don’t have finish line blinders on, I have reality set in my mind. The reality of how hard it was to accomplish my goal. I also thought a lot about the things people told me along the way or views I developed and whether or not they were true. So if you are thinking of running or shooting towards a goal you aren’t sure you can accomplish, this is for you.

12 weeks is enough time for training. Debatable.

I think everyone is different when it comes to this. My original plan was to run a half sometime during 2010 and I was shooting for fall. When I discovered this local event it was 14 weeks out. I began training at 13 weeks and used Hal Higdon’s Novice Half Marathon program which is a 12 week program. I added an extra week myself and got up to 11 miles before the race.

Initially I thought this program was too ambitious and at certain points it was. The day I was supposed to run 9 miles, I had to stop at 4.5. I did not reach the goal for many weekday runs because of shin problems in the middle of my training. Also, if I had stopped my training at the 10 mile mark, I’m not sure I could have finished. Making to 11 miles pre-race had a postive impact on me mentally.

Looking back though, I’m glad I pushed the training and got the race in early in the year. At certain times 12 weeks seemed fast, but it is also enough time to get discouraged. If I had pushed the race to later I may not have stayed motivated to meet my goal.

Cross-training is important. Truth.

I suppose there are people out there who love to run and run and run. I don’t. I ran 3 days per week and if I had been forced to run more I would not have enjoyed my training at all. I didn’t enjoy it that much to begin with. In addition, my shin problems stopped as soon as I incorporated yoga into my routine. As with everything else in life physical fitness is about balance and performing different types of exercise helps establish that.

Running will make you lose weight. Myth.

I lost only 6 lbs during my training, but I knew that losing weight by running was a myth before I started because you typically eat more. I could have cut back drastically on my caloric intake and lost weight, but I wasn’t willing to do it. If I didn’t eat, I didn’t have the energy to run. It was a difficult balance for me and stressed me out in the beginning. Finally I decided I would eat healthy foods as I needed them and let my body decide what it wanted to do.

It hurts. Truth.

Fortunately, I had no injuries, not even a blister during my training. I suffered from shin splints halfway through, and a bit of chaffing that was taken care of by BodyGlide. Everything I encountered was manageable.

That being said I have been exhausted for the past 12 weeks. I came home after runs of 5 miles and longer and basically lay around the rest of the day. I was sleepy all the time and incredibly sore after my long runs. During the runs themselves my knees, ankles and hips ached like crazy. It was just part of it for me and I’m glad that part is over.

The adrenaline and atmosphere will push you through the last few miles. Myth.

I’ve heard and read this several times, and I’m sorry, but I don’t agree. It is highly dependent upon the race you do. This was not a high energy race, it was a rainy day and I was running past other people leaving as I rounded the ½ mile mark to the finish. The last two miles were complete agony. I got maybe two cheers when I rounded the bend for the finish and a couple claps once I crossed the line. Perhaps if you choose a high energy race with lots of people, music and celebration on a sunny day this statement could be true. Yes I made it, but it would have taken a lot less effort on my part if there had been more support.

Crossing the finish is the best part of the race. Debatable.

I’m going to be honest, because of this particular race, crossing the finish was one of the most disappointing experiences of my training. I was hoping for cheers, music and lots of people around. The place had cleared out. It was me and a handful of people there to hand me a medal and take my picture (a special thank you to them). There were granola bars, water and bananas left to eat, and all the vendors had packed up early. To be honest, it made me sad and even sadder for all the people behind me who still had to finish. Because of this, I think it is important to be prepared that the finish may not be what you have envisioned in your mind.

Note, this doesn’t include seeing my husband there to take pictures of me and hug me afterward. Now that was the best part of the race.

After all this, am I glad I did it? Of course! I accomplished something that I honestly didn’t think I would ever be able to. I also fully believe that pushing myself this hard was beneficial to my well being. I think it is important to find things that push you as hard physically, but it doesn’t have to be running.

What are my goals now?

My running started back in January 2009 with a goal of being able to pick up and run a 5K at any point. I accomplished that and then set one to run a half. Now, I’ve accomplished that.

I’ve discovered that I do enjoy running out in the country and seeing the landscape, I just enjoy running shorter distances. To be honest, I’m tired of running long distances and having to be so structured with my workouts.

So the plan is to now be comfortable with running a 10K at any point in time. I’ll likely run 2-3 miles two days per week and 4-5 miles on the weekend. I want to increase my speed and get closer to a 10 minute mile. I also want to start concentrating on other activities again such as more yoga, spinning and strength training.

Will I run another half?

I haven’t decided that yet. Three weeks ago I would have said no. Everyone told me that when I made it to the finish I would want to do more, but I’m not there yet. I can see signing up for a half that is guaranteed to be fun and energetic at some point during the future, but now I’ll stick with 5Ks and 10Ks. I just find them more enjoyable and don’t view them as work like I do a half.

Now for all those who have been holding out for the food. We had an amazing post-race brunch at Alfalfa Restaurant in downtown Lexington, KY. I’ve posted about this place before and we certainly weren’t disappointed on this visit. I enjoyed a Spanish Omelet with white cheddar and ranchero sauce with their special Alfafries. My husband had the Breakfast Burritos. We split the Buttermilk Buckwheat Blueberry Pancake. This thing is amazing. The first bite tastes like a blueberry cake donut!

Special congrats to my husband! Although he’s run relays of the same or greater difficulty, this was his first official half marathon finish as well. He finished in 1:53 and is preparing for the Flying Pig Marathon in May.

Small Towns and Real Food

March 16, 2010

Once we moved into our house a whopping two and a half weeks ago, I had this overwhelming urge to immediately dive right into the local community. Perhaps it was because since I left grad school I’ve had these big ideas of volunteering, but have never actually done anything. Or maybe it was because when we moved to Brazil I had these big ideas of being involved in the community, but was too overwhelmed with getting accustomed to my new lifestyle to actually do anything.

Notice a lot of wanting and thinking, but not a lot of doing.

So now that our feet are on the ground with a very loose grip (I still have to travel!), I wanted to get in there before I started making excuses again. My first two steps were to join the Farmer’s Market planning committee (a small event with a handful of vendors) and attend a Farm-to-Table diversity conference offered by the county’s Women in Ag organization.

Let me first explain the setting. We’ve moved to a small, rural county that is about 40 minutes from a college town of about 300,000 people, and about 90 minutes from two major, metropolitan cities. So we aren’t way out there by any means, but far enough out that you know you aren’t in the big city anymore.

What do you think of when you think of the rural areas of the US?

I’ll tell you want I think of, more food from the farm, eating from the land and consuming more nourishing, whole foods prepared like they used to be. The way that advocates of real food are encouraging – butter, lard, whole dairy, grass-fed beef, pastured eggs and pork, freshly picked fruits and veggies, and home baked breads.

Fresh fruits and veggies – check. At least when I my garden gets-to-going. Humanely raised meat and eggs – check. I buy from a local farm and so far all the farmer’s market vendors I’ve met follow the same practices.

But now, let me tell you about the Farm-to-Table event this past weekend. I went to learn about worm farm composting, herbs and photography. However, I was equally excited about the Taste of the County sampling menu we would be having for lunch.

I snuck into the kitchen early to try and get some photos and speak with the cook. I only spoke with her a few minutes, but I learned an interesting story. She once owned a catering business in Berkley, CA which then turned into a private chef business. She then got into the Alpaca business, stopped catering and moved to Kentucky. Incredibly sweet lady and I hope to learn more from her in the future.

I was all about this meal. Here is what we got to try.

Spinach and Tomato Quiche, and Barbeque Chicken Salad in Tortilla Cups

Braised Lamb on Polenta

Beef Sliders with Onion Jam

Shredded Pork with Spicy Peach Chutney

Butternut Squash Soup with Roasted Garlic

Lemon and Black Walnut Pound Cake

After lunch a person from the planning team asked how many people had tried something that they had never had before. Half the room raised their hands. Completely surprised I looked back over the menu. Okay, well maybe it was the peach chutney or polenta. It was hard for me to believe.

But there’s more.

Two days later I attended a Farmer’s Market planning meeting and one of the farmer’s mentioned that his mother had attended the event. Her comment after lunch – I can’t wait to get home and have a bologna sandwich and a Pepsi.

Then it hit me. Perhaps my perception that rural life and real food go together isn’t entirely accurate.

Cola companies, convenience food, unidentifiable cheese products have also permeated our rural communities. Did I mention that our town center is about 6 buildings total, yet driving in you will see golden arches?

The sandwich comment was also followed by discussions of how farmer’s market customers have no idea how to use new varieties of cucumbers, eggplants or butternut squash which discourages them from buying these items. Now, curry paste and udon I would understand, but vegetables in a rural community?

Needless to say, I have a lot to learn, and for my own, tiny little mission, a lot of work to do. Much of it may begin with showing people how to enjoy these foods I would have thought were common; and then convincing them that there are A LOT of people out there dying to get their hands on the local produce, humanely raised meats and artisanal products they have to offer.

Local Eats in Louisville

January 27, 2010

Update: Unfortunately Lynn’s Paradise Cafe closed in 2013.

There are times when I feel that the only food Kentucky is known for is fried chicken, along with that famous place that makes it. Anytime my husband and I travel abroad we are often asked by locals where we are from. When we say Kentucky, the person says fried chicken.

I’m not the biggest fan of this worldwide recognition our state seems to have. I think the history of it is great; what it has become, not so much. Therefore, I am excited when another Bluegrass-based restaurant gets much deserved attention. I get even more excited when I actually get to go there.

This past weekend I visited a good friend in Louisville and she took me to lunch at Lynn’s Paradise Café. I’ve only been once, several years ago, and even before that time the restaurant had been in the travel and food media spotlight quite often. It’s been mentioned in Bon Appetite, Southern Living, and Travel & Leisure. It was also featured in the show “Throwdown with Bobby Flay”.

The inside of Lynn’s is everything you would expect it to be based on the look of the outside. I mean, where else are you going to find all those flowers in Kentucky in the middle of winter? There are bright colors, eclectic decor, a tree in the center of the dining room, booths, tables and a diner-like service bar. Before entering the actual restaurant visitors make their way through the gift shop full of gag gifts, cards and stationary and even hats and hair accessories perfect for any Derby Day celebration.

We made reservations because the place is overflowing on Sundays with after-church diners, even at 2:00 pm when we arrived. I had checked out the menu online beforehand so I knew what I was in for and I couldn’t have been happier with the selection.

Lynn’s serves lots of local options such as Kenny’s Farmhouse Cheese (which I plan to review soon), and their burgers and meat loaf are made with Kentucky grass-fed beef. You can get anything from a comfort food-focused turkey and stuffing to non-meat options like the Grilled Portobello Mushroom Sandwich with sweet potato fries that I chose. The sandwich had baby greens, Gorgonzola cheese, cider honey vinaigrette and sweet onion marmalade.

It was as delicious as it sounds! Sweet and salty from the marmalade and cheese combined with a deep, rich woodsy flavor from the mushroom. The fries were crispy and slightly sweet, seasoned with cinnamon.

Lynn’s also offers breakfast all day and I have to admit that I was tempted by the Bourbon Ball French Toast. This was listed as the star of the “Throwdown with Bobby Flay” episode. I need to look that up because I haven’t gotten the chance to see it yet.

My friend Michelle, who graciously put up with my food photography, decided on the Popeye Omelet, which is the regular for her, she tells me. It looked wonderful too, stuffed with creamy spinach, bacon and tomatoes.

Lynn’s Paradise Café has such a unique character with fantastic local food options. It is no surprise that it has gotten so much media attention. If you find yourself in Louisville, put it on your list, but make reservations or you might be waiting quite a while for seat!