Race Report – Hypothermic Half and Training Update

Late last month Nicola ran a half marathon “race” as part of our marathon training for Ottawa. Since the training is a long haul and sometimes you need a reward in the middle we decided to run the Hypothermic half in Saint John. We wanted a bit of swag, a medal and a night out of town…even though SJ is only an hour away.

We lucked out in a big way as the race day had light winds and was pretty mild for the end of February. Of the two hypothermic half marathons in New Brunswick held every year, SJ always has better weather. Of course you pay for it with the difficulty of the course as SJ is very hilly.

The Race

Now, we were not in any type of a hurry so when everyone else left us in the dust we were content to just run our slow pace and enjoy the day. We, however, were not in the mindset to run all of the hills; call it fatigue, call it rebellion, call it denial…whatever….we were not ready so we ended up walking a lot of the hills.

At the second water station we met a couple of our very good friends, Rod and Jo, shared a few laughs, hugs then we were on our way again. We were both wishing that we could have met them at every station as the burst of energy was awesome.

 

In the end we finished with a very slow time but honestly, based on our training, we were right where we should have been; the run just felt like a lot more work than it should have been. We did manage to arrive a few short minutes after the brunch buffet had started so we didn’t have to wait around to get fed, always a bonus to me.

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I think the photo of us after the race tell a story, we were both tired, physically but also mentally, which would be a theme for the next month up to now.

 

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Training

Our training since the half marathon has been very spotty. Both of us caught the bug going around and I got quite sick for a week, add this to a work schedule which included some weekends and we have postponed a few weekends of running. In addition, our runs during the week have also suffered. I am hopeful that as it gets warmer in combination with the later sunsets that we will get more of our intermediate runs in. Right now we are both sick once again, having caught the “boomerang” bug as it seems like a lot of people are getting sick with the same symptoms twice this winter. So, this weekend, which was supposed to be 30km, has been moved to next weekend. I managed to get 27km in last weekend and Nicola 22km, so we are not far off, it just sometimes feels like we are missing too many long runs.

Which is why I schedule us for a 16 week training plan. First, we are both masters runners, so we need more time to recover, second, the winter is a hard time to train, runs get missed, third, illness can pop in and derail your plans so it’s best to put buffers into your plan. Some may argue that such a long training cycle causes the fatigue to which I would say to each their own. This cycle has been fraught with numerous speed bumps and the longer cycle has allowed us to take breaks when we have needed them. I am not worried as it is the end of March and we will be running 30km, so with almost 2 months before our race we are in good shape.

I do hope that your training has been going along smoothly and if it hasn’t that you aren’t panicking about where you are or where you need to be, stay the course and follow your training and if you must deviate, make smart decisions.

Chris

One Foot in Front of the Other

Recipe of the Week -Pan Seared Maple Trout with Apple Turnip Compote

It’s been a long while since Nicola and I have had a chance to whip up a Friday recipe. This week however, despite battling colds, we produced a very yummy recipe that is also easy to make.

From the book, “This food, that wine”, we made Pan Seared Maple Trout with Apple Turnip Compote.

Now, don’t get too excited about the term “compote”, according the book it’s a culinary term for fruit cooked slowly in a syrup (in this case Maple) so that the fruit can maintain shape for visual and textual appeal.

Now the main component of this dish, the Trout, was in short supply this week in the grocery stores. We managed to grab the last 2 fillets at the local Sobeys; mind you we only checked at two places. They were beautiful fillets and we were excited to cook them. Nicola isn’t a big fan of red fish but Trout is an exception as it is both gentle enough in taste and texture to mimic white fish.

Ingredients

  • 2 teaspoons vegetable oil
  • 3 rainbow trout fillets, halved vertically
  • 11/2 tablespoons maple syrup
  • 2 teaspoons lemon juice
  • 1 cup of turnip, peeled and diced
  • 1/2 cup of unsweetened apple juice
  • 3/4 cup of any type of apple (spy is recommended) diced
  • 1/2 teaspoon fresh thyme leaves
  • zest of 1 lemon
  • salt and pepper to taste

Recipe

The recipe was broken down into parts; first to prepare the compote and then to prepare the trout.

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Compote

Place a medium-sized skillet over medium hear then add turnip and apple juice and cook for 3-4 minutes or until turnip is just tender. We found this to be very underestimated in time as turnip is dense, we would recommend that you microwave the turnip a bit first to soften it up, otherwise your apple juice will boil off before the turnip is just tender. If fact, our turnip never did get tender.

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Next add the apples, thyme and lemon zest and cook for about 2-3 minutes, or until the apples are also tender but not mushy. Pull the pan from the heat and keep warm.

Trout

Pat the fillets dry and season with salt and pepper, put the skillet on high heat and ad oil. Allow for about 30 seconds for the oil to heat through.

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Add the trout skin-side down and let it cook for 1-2 minutes for the scales to get crispy. Flip the trout and add the maple syrup and lemon juice. Try to add the syrup and juice to various parts of the pan to spread the flavour around. The recipe says to cook the fish for another minute but I will suggest that you cook it to your preference. Remove the trout from the pan.

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Place part of the compote on the plate and add a piece of two of trout, then drizzle it all with the juice from the pan. Voila!

Wine

The recipe calls for Vidal to be the grape chosen to pair with this dish but any fruit-forward wine can be used; we used a Vinho Verde from Portugal.

Success!!

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This was a delicious dish due to the contrast of the turnip to the apple and maple syrup, it was very easy to make and the ingredients are readily available, highly recommended!

Chris