Heirloom Cooking

Sincere apologies for not posting a recipe last week. My laptop is on the fritz and I was too busy on Thursday running with friends, getting in the holiday spirit, eating Thanksgiving dinner with my boyfriend’s family, and watching friends run the Seattle Marathon.  

A couple weeks ago, I saw this article on NPR’s food blog The Salt. It’s the story of two sisters and their memories of their Aunt Ida and her goldeneh hendts, Yiddish for golden hands. It also includes a recipe for Poppy Seed Cookies that I’m excited to try. This story is not unique, however. We all come from families and cultures that pass along memories in the form of food from one Thanksgiving dinner to the next. Or Christmas or Independence Day or New Year’s.

So, I’d like to share with you a recipe from my Grandma Knutson that I’ve enjoyed every Thanksgiving since I can remember. And as a bonus, it’s on the healthier end of the spectrum of holiday treats.

Cranberry Ice by Grandma Margie

1 quart or 1 bag of fresh cranberries
2 cups of water
2 cups of sugar (I skimped this year and used 1.5 cups)
1/4 cup of lemon juice (approx 2 lemons)
1/2 cup of orange juice
2 more cups of cold water

1.       Boil cranberries in 2 cups of water for about 10 minutes.

2.       Put water and cranberries through fine sieve to squeeze out a smooth pulp (I also add a spoonful of squished berries to the pulp)

3.       Add sugar, juices, and cold water.

4.       Stir to dissolve sugar

5.       Freeze, stirring after several hours for icy consistency

6.       Share family stories and enjoy compliments graciously

I made a batch last week and I’ve been enjoying it every day since. It’s also the only food that sounds good to me these days with the sore froat that has been bothering me for weeks. Although I missed being with my parents, siblings, and cousins this Thanksgiving, I’m making my own traditions. My friend Hallie put together a really fun swim set for Wednesday and a few friends and I have started our own Turkey Trot. We were frustrated with the only options being 5ks, so we run an 8-ish mile route and then go out for coffee.

In my late teens and early 20s, I figured by 30 years old I’d be married with a big house, a dog, and at least a couple kids. But as I look at my life now, I’m really content with the “family” of friends and runners and triathletes who surround me. We’ve made our own traditions of meals, drinks, and workouts. And as I change and life changes, I hope these are the heirlooms that I can pass down.

With Thanks,

Cathleen 

Stick to Your Ribs

After a tough track workout last night (but fun and awesome with my PauoleSport teammates) the only thing on my mind was this soup. I wanted something with a little salt, a bit of kick, that would calm my belly, warm my body, and stick to my ribs. My mom and I discovered this soup at Pequot Lakes’ Sibley Station in Northern MN. Years later she sent me a newspaper clipping with the recipe, because when you're a mom in the Midwest that's what you do. I also found it here from the Moosewood cookbook. Everytime I make it, I think of my parents and wish they lived closer.  

Hungarian Mushroom Soup

Ingredients

• 2 cups chopped onions
• 4 T. Butter
• 1 lb sliced fresh mushrooms
• 2 t. dry dill weed
• 1T. Paprika
• 1T. soy sauce
• 2c. beef broth (you could probably use veggie)
• 1c. milk
• 3T. flour
• 1/2 c. sour cream
• salt and pepper

Steps

1. In a large pot, saute chopped onion and butter.
2. Add mushrooms and then stir in dill, Paprika, soy sauce, and beef broth.
3. Reduce heat, cover and simmer for 15 minutes.
4. In a separate bowl, whisk together milk and flour.
5. Pour into soup and stir well to blend.
6. Simmer for 15 minutes.
7. Stir in sour cream and season with salt & pepper.
8. Enjoy after cold, hard workouts.

Recipe card sent from my mom

And since this soup doesn’t quite go with my healthy living month theme, here’s the recipe/instructions I use for roasting vegetables (which I can’t seem to stop doing these days). Potatoes, yams, squash, carrots, Brussel sprouts, onions…lots of starchy vegetables down the gullet these days. So warm, wholesome, and delicious.

Roasted Winter Vegetables

• 1 lb Brussel sprouts, cleaned and halved lengthwise
• 2 sweet potatoes or 4 medium parsnips, halved lengthwise and sliced about 1/3 inch thick
• 4 medium waxy potatoes (gold or red or whatever you have on hand basically)
• 1 medium onion, halved and sliced 1/4 inch thick
• olive oil or melted butter
• coarse salt
• fresh herbs, roughly chopped (optional) - I'd recommend thyme, rosemary, or marjoram

Steps 

1. Preheat oven to 425
2. Bring large pot of generously salted water to boil. Blanch the Brussel sprouts: Cook the halved Brussel sprouts until just barely tender. Drain and run under cold running water or plunge into an ice bath to stop the cooking process. When cool, set aside.
3. On a sheet pan, toss the uncooked vegetables with a good glug of olive oil or melted butter (enough to lightly coat the vegetables). Salt generously. Roast for 20 minutes.
4. While the other vegetables are roasting, toss the blanched Brussel sprouts with olive oil or butter to evenly coat. Salt generously. When the potatoes and onions have roasted for 20 minutes, remove the sheet pan from the oven and spread the Brussel sprouts over the other vegetables and toss all together. Return to the oven and roast for an additional 10 to 15 minutes or until golden and crisp.
5. Toss roasted vegetables with fresh herbs, if using, and serve hot.

And finally, here is the track workout we did: 10-15 minute warm-up, 6x1000m at 10k to 1/2 marathon pace with 200m recovery jog, 10 minute warm down. And the team even joined me for another 10 minutes of core work. It was a fun night under the clear, dark skies. The only thing that would have made it better is the food above, preferably cooked by my mom.

Enjoy with loved ones!

-CK

 

A Tale of Two Chilies

While the other coast has been through hell this month, the Pacific Northwest has been surprisingly pleasant. It wasn’t until the onset of Hurricane Sandy that I didn’t have some envy for the people who were registered to run New York. The New York City Marathon will ALWAYS have a special spot in my heart. The first year I ran it (2005), I set a PR. The second year I ran it (2007), I set a PR and so did two of my friends. And the third year I ran it (2011), I was able to pace my best friend to a smashing PR (3:18 – go Sydnie!!). That year affirmed the notion that it’s not always your own personal goals, but seeing the people you care about reach theirs that can mean more.

I had several friends signed up to run NYCM this year, so I was disappointed that they didn’t have a chance to enjoy the 26.2 mile party after months of hard work. But despite the waffling that took place last week, I know it was in everyone’s best interest that Mary Wittenberg and Mayor Bloomberg made the decisions they did. My thoughts and prayers are still with the East Coast, as well as a runners’ prayer for all the racers to conserve their training and energy for an even better marathon in a month, a year, or when the timing is right. For a personal account from a Oiselle friend who was in NYC, check out this post.

With my November theme of sharing wholesome foods, here are the two chili recipes that I have made for the Holidazzle the past two years. Both will keep you warm. Enjoy with friends.

Vegetarian Chili

1/4 cup olive oil
2 cups chopped onions
1 2/3 cups coarsely chopped red bell peppers (about 2 medium)
6 garlic cloves, chopped
2 tablespoons chili powder
2 teaspoons dried oregano
1 1/2 teaspoons ground cumin
1/2 teaspoon cayenne pepper
3 15- to 16-ounce cans black beans, drained, 1/2 cup liquid reserved or one can of garbanzos instead of the 3rd can of black beans
1 16-ounce can tomato sauce or a can of diced tomatoes.

Heat oil in heavy large pot over medium-high heat. Add onions, bell peppers, and garlic; sauté until onions soften, about 10 minutes. Mix in chili powder, oregano, cumin, and cayenne; stir 2 minutes. Mix in beans, 1/2 cup reserved bean liquid, and tomato sauce. Bring chili to boil, stirring occasionally. Reduce heat to medium-low and simmer until flavors blend and chili thickens, stirring occasionally, about 15 minutes. Season to taste with salt and pepper. Ladle chili into bowls. Top with chopped cilantro, sour cream, grated cheese, and green onions separately. This recipe is pretty spicy, so if you can't take the heat (insert bad cliche or bad hip hop song), take it easy on the chili powder and cayenne. I'm not sure where I found this original recipe, somewhere online years ago.

Turkey Chili
1 tablespoon vegetable oil
2 medium onions, chopped
1 1/2 teaspoons dried oregano
1 1/2 teaspoons ground cumin
1 1/2 pounds lean ground turkey
1/4 cup chili powder
2 bay leaves
1 tablespoon unsweetened cocoa powder
1 1/2 teaspoons salt
1/4 teaspoon ground cinnamon
1 28-ounce can whole tomatoes
3 cups beef stock or canned beef broth
1 8-ounce can tomato sauce
3 15-ounce cans small white beans, rinsed, drained (could also use 1 can white beans, 1 can black beans, and 1 can kidney beans)

Heat oil in heavy large pot over medium heat. Add onions; sauté until light brown and tender, about 10 minutes. Add oregano and cumin; stir 1 minute. Increase heat to medium-high. Add turkey; stir until no longer pink, breaking up with back of spoon. Stir in chili powder, bay leaves, cocoa powder, salt and cinnamon. Add tomatoes with their juices, breaking up with back of spoon. Mix in stock and tomato sauce. Bring to boil. Reduce heat; simmer 45 minutes, stirring occasionally. Add beans to chili and simmer until flavors blend, about 10 minutes longer. Discard bay leaves. Ladle chili into bowls. Top with red onion, cilantro and yogurt separately.

(Both can be prepared a day or two ahead. Cover and refrigerate. Rewarm over medium-low heat before continuing.)

Clockwise from top left: 2007 NYCM, double rainbow on
UW campus taken at work, UPS trucks on Staten Island in 2011,
pretty fall day on UW campus taken by JJ

Hello November!

Hello November! Every month I’m thrown at how quickly time goes by. Where did July go? Where did August go? Where did September go? You get the idea.

Years ago when I worked in public accounting, at the beginning of every month I’d tell my audit team: “it’s the start of healthy living month.” Sometimes the impressionable young auditors (they were like 2-3 years younger than me tops) would get on board with me and they’d take the stairs, stay away from the candy dish and occasionally eat a sensible meal. Most times they’d just laugh and order a full fat venti mocha with whipped cream. It was all fun and games until their business casual got a little tight.

My point is: November is healthy living month, even if I said it in October and will say it again in January (not December, because let’s be real). Actually, cleaner eating has been on my mind a lot lately and putting it up on this blog makes it a little more real. I joined a cooking class in late September that focuses on healthier, more wholesome options and habits. I don’t talk about food or nutrition much on this blog (or in person), because I’m certainly not an expert, nor can I prescribe what is best for each athlete. But I can share some recipes and tips that I learn along the way. So, with healthy living November, I’d like to share weekly recipes that you might like to try.

Here’s a little number that has become a fall and winter staple in my kitchen. I posted the link last month, but I think it deserves its own post. I first tried it in October 2010 when my friend Tesia made me a post-Kona feast to hear about my race. She also introduced me to Orangette, one of my favorite food blogs. Molly Wizenberg and her husband live in Seattle and have two restaurants. Reading her book, A Homemade Life, I developed foodie crushes on both of them. (And I am by no means a foodie.)

Red Lentil Soup with Lemon
Adapted slightly from In the Kitchen with a Good Appetite, by Melissa Clark

4 Tbsp. olive oil, plus additional good oil for drizzling
2 large yellow onions, chopped
4 garlic cloves, minced or pressed
2 Tbsp. tomato paste
2 tsp. ground cumin
½ tsp. kosher salt, or more to taste
A few grinds of freshly ground black pepper
Pinch of cayenne or Aleppo pepper, or more to taste
2 quarts chicken or vegetable broth If you use veggie broth, it’s both vegan and gluten-free (if you’re into that sort of thing).
2 cups red lentils, picked through for stones and debris
2 large carrots, peeled and diced
Juice of 1 lemon, or more to taste
1/3 cup chopped fresh cilantro, optional for a garnish

In a large pot, warm the oil over medium-high heat until hot and shimmering. Add the onions and garlic and cook until golden, about 4 minutes. Stir in the tomato paste, cumin, salt, pepper, and cayenne, and cook for 2 minutes longer. Add the broth, 2 cups water, the lentils, and the carrots. Bring to a simmer, then partially cover the pot and reduce the heat to maintain a gentle simmer. Continue to cook until the lentils are soft, about 30 minutes. Taste, and add more salt if necessary. Using an immersion or regular blender, puree about half of the soup. It should still be somewhat chunky, not completely smooth. Reheat if necessary, then stir in the lemon juice and cilantro. Serve the soup drizzled with good olive oil and dusted very lightly with cayenne, if desired.

It says it yields 6 to 8 servings, but I can usually make it last for a week or longer (sometimes I freeze it), which will include one girls’ night dinner, 2-3 solo dinners, and a couple half servings as part of my lunch. It also is good drizzled on leftover rice and lentils.

Also, I should add that hot liquids expand when you blend them. (Sydnie learned the hard way when she tried this recipe – one burn mark and several soup spills later…Sorry Syd!)

And while I’m at it, here’s the kale salad that I usually serve with it when I have guests (typically girlfriends over after a rainy run). I believe I found it here. It’s probably not the healthiest, with the large amounts of ricotta, but you can feel good about getting your greens.

3/4 to 1 pound lacinato kale or tender regular kale, stems and center ribs discarded
2 tablespoons finely chopped shallot
1 1/2 tablespoons fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon black pepper
4 1/2 tablespoons extra-virgin olive oil

2 ounces coarsely grated ricotta salata (1 cup)

Working in batches, cut kale crosswise into very thin slices. Whisk together shallot, lemon juice, salt, and pepper in a small bowl, then add oil in a slow stream, whisking until combined well. Toss kale and ricotta salata in a large bowl with enough dressing to coat well, then season with salt and pepper.

I like to toast pumpkin seeds or chopped walnuts for some added flavor and texture. I should also note that I usually end up with extra “dressing”(the ricotta, olive oil, shallot mixture). You could probably half the "dressing" ingredients and end up just fine. Or you could save the ricotta mixture until you buy more kale.

I'll try to post new recipes and tips as the month wears on. Until then, stay motivated with your healthy habits and workouts during these short, late fall days. If you're like me, you'd rather be parked on the couch watching Breaking Bad versus doing track workouts in the rain. At least this soup will warm you up when you're finished running! :) 

Happy November!
-Cathleen

 

 

2012 Season Lows and Highs

As athletes, we experience a lot of ups and downs throughout the season. I find it hard to believe that given the pressure many of us put on ourselves combined with the countless hours of workouts (although often fun in the end) there aren’t some war wounds, tender emotions, and broken hearts when we come up short. But there are also a lot of celebrations, big and small, that take place during racing seasons. So here is my list of highs and lows for the year.

Lows – I’m starting with the lows, because I want to end this post on a high note. In looking back on some of my recent posts I realize that I’ve been somewhat of a killjoy the past couple months. This isn’t my personality, nor do I want that to be the tone of this blog. Also putting many of the memories down on paper this season I’m realizing (though I already knew this) that the highs definitely outweigh the lows. And sorry if this seems a little whiny, because I know I'm lucky to be able to do what I do. These are just my thoughts.

• Not racing IM Coeur d’Alene – although I wanted to mix it up a bit this year, I did miss the IM course that has been a place for PR’s the past 4 years.
• My first DNF – yes, it sucked to sit on the sidelines at Grandma’s waiting for a ride to the finish line.
• Not hitting a lot of the time goals I set for myself. It’s time to reassess and move on. And believe me – big goals for 2013. I know success in sport takes patience and I’m looking forward to finding out what’s next.
• Missing the PRs – ever since I’ve started working with Coach K in 2009, I’ve PR’ed in every distance (sprint tri, HIM, IM, half marathon, full marathon) every season. This year: one measly 5 minute PR in the HIM distance. I think I’ve gotten a bit greedy in this regard. It’s fun to blow by the old times, but I need to recognize the other small victories that can occur during a workout, a race, and a season.
• Feeling lethargic in training after IMSG and having to rest.

Phew! I think that’s it. I’m happy to wash my hands of the lows and to learn from them.

Highs – Another season of fun memories and so many laughs! And as I type this, I get a little teary realizing just how lucky I am to fall in love with a sport and lifestyle year after year. There are probably more little ones that I'm missing.

• Spending my 30th birthday weekend in Oceanside
• Surviving IM St. George and the trip to Vegas post-race
• Morning lake swims Tuesdays and Fridays throughout the summer the routine was this: meet at the lake, hang out, shimmy into wetsuit, swim, shimmy out of wetsuit, hang out, buy coffee and donuts, bemoan going to work, laugh, plan the next one. Tuesday mornings were spent at Madison Park, Friday mornings were spent at the I-90 bridge. Shortest swim: 30 minutes (when the lake was below 60 degrees, I was tapering/recovering). Longest swim (the donut swim): 3 miles.
• Finishing 1-2 at Troika Half Iron with Sydnie – despite a less than stellar finish for me, I was beaming with pride to see my best friend hit a PR.
• No major pain after recovering from my winter shoulder injury.
• Buying a Quarq – looking forward to geeking out on power numbers and dialing it in for training in 2013. Yes, I realize I’m behind the times.
• 10 weekends spent in Eastern WA, near Lake Chelan
• 4th of July week spent with family and friends
• New sponsorship with Oiselle
• Hood to Coast! – As usual, it’s one of my favorite weekends of the year. This year my team (Puke & Rally) was neck and neck with our rivals – the NY Bad Apples. I had the final leg and was able to chase down their runner and hold her off. She was right on my heels with one mile to go! Our ~200 mile relay came down to the last mile and I was able to put 19 seconds into her. I put my head down and didn’t look back as we raced to the beach! Puke & Rally had one of their highest finishes at the infamous race – 3rd for mixed open and 20th overall!

Weekend of the Year! 200 mile relay from Mt. Hood
to the Oregon Coast! Puke and Rally 4 Life!!

• Ironman Canada Camp – despite the fact the WTC will no longer hold their race in Penticton; I had a great time checking out the course with my teammates who raced IMC this year.
• Summer Park Tours – a little tradition that involves bikes, sixers of Coors Light, and Seattle parks. 1) Find a guy and a sixer of beer. 2) Get on bikes. 3) Find a park. 4) Drink a beer with said guy. 5) Repeat steps 2-4 until the sun goes down. (And if things go really well, start dating this guy.)
• Having my family and friends with me at Ironman Wisconsin

Clockwise from top left: Park Tour at Lake Union in Seattle, Eastern WA
riding, Troika 1/2 Iron with Sydnie, PauoleSport teammates at a Friday
lake swim, bike and typical packing for training weekends in Chelan

Another race season has come and gone. There have been many highs and lows this year, but like I said in my Kona race report last year:

“The successes of this year can’t only be measured in race finishes and PRs. Although it’s nice to shave minutes here and there and stand on top of a podium, the real joy I find in this sport is through the lifestyle it has given me, the relationships I’ve made, and the lessons I’ve learned.”

This still rings true. So although I’m not rolling in the trophies or trying to pimp myself out to new sponsors (not that I’ve ever really done this), there were some unforgettable moments in 2012 that in the grand scheme of life were better and sweeter than any finish time out there.

I have a handful of quotes that I’ve written on post-it notes and put up at work. Here’s one that sums up the ways I’ve found triumph this season:

“Winning has nothing to do with racing. Most days don’t have races anyway. Winning is about struggle and effort and optimism, and never, ever, ever giving up.” –Amby Burfoot

Every year in this sport I learn so much more about myself and what makes me happy – surrounding myself with like-minded athletes is a constant source of happiness. There is so much motivation and passion out there! This year I’ve broken more into the cyber world of triathlon friends and been able to follow the highs and lows of many blog followers and Tweeters. So thank you all for reading this year. It’s been fun to draw on your enthusiasm for the sport and also share my stories.

Looking forward to new memories in the 2013 season!!
-CK

While You Were Racing

I was a bit worried as October approached. I figured while the *rest of the triathlon world was getting strong and lean to prepare for the World Championships, I’d get the off-season blues that would result in feelings of remorse and envy. I was worried every other athlete would get fitter, as I just got paler. I thought I’d replay in my mind the awards banquet from St. George where I forfeited my Kona spot and let it roll down. But only a small part of me would like to be there racing. The past two years I’ve been so caught up in the Kona action to miss the fact that most people (*the real rest of the triathlon world) finish their year much earlier. They are able to enjoy the change of seasons without focusing on a taper, avoiding a cold, and flying to Hawaii.

*I sometimes forget that the triathlon world is mostly made up of people who do not get to race in Kona and that is perfectly okay!

Of course I’d trade a day at my office for a swim in Kailua Bay, breakfast at Lava Java, a run on Ali’i Drive, and some free swag from the race expo. But I’m kind of enjoying fall in the Pacific Northwest. We’ve had some amazing weather in Seattle over the past four weeks and I’ve done my share of leisurely swimming, biking, and running – just enough to not feel super lazy, but certainly not too much. I’ve reorganized things at home, tried some new recipes, gone out for drinks with friends, tailgated, gone to football games, avoided the post-race sickness, and gotten enough out of shape to start to look forward to next season’s race calendar.

Yesterday my best friend Sydnie and my teammate Hallie both asked me if I missed Kona or if I was sad seeing all the updates on Twitter. My answer: not really. It’s a little weird to see the pictures, but all the action looks a lot like 2011. I honestly feel like I’m looking at pictures that were posted a year ago, just different swimsuits and kits – all super cute, of course. I was fortunate enough to enjoy the race and the experience for the past two years. But spending this October NOT in Kona has helped me realize that life goes on without racing in Hawaii and without a rigorous training schedule. Life without Kona actually has a lot of perks.

It’s true; I want to go back to race in Kona someday. And don’t get me wrong, racing in Hawaii was one of the best experiences of my life. I’d go as far to say that the first year I raced there was “one of the happiest days of my life” (seriously, I think I smiled throughout all 140.6 miles) and last year was my favorite vacation ever. But this year a break was much needed. As I sit hear listening to The Avett Brothers “Head Full of Doubt/Road Full of Promise” after attending a beer tasting with a couple Oiselle teammates, I find myself completely content with my decision not to race in Kona. I know it wasn’t a perfect year of racing, so beginning my off-season a month early this year was for the best and a chance to step away from all the World Championship hype.

Best of luck to everyone racing on Saturday! Like my check-in volunteer told me in 2010, “May it be the day of your dreams.” I will be watching and cheering from afar, meanwhile accepting the fact that my dreams and life were a bit different this year.

Aloha,

Cathleen

PS – also while I write, I’m simmering this soup that I just whipped up. It’s from one of my favorite food bloggers. Hallie - do you approve? :) I’ll either serve it with part of dinner tomorrow to celebrate my friend Annabelle’s birthday (also making homemade mac & cheese, roasted vegetables, a kale salad, homemade butter & bread) or save it for the weekend. Molly Wizenberg says, “It also screams for a beer. It says October.” I thought it was very fitting.



Some lovely Northwest riding

Tailgating

UW beats #8 Stanford

Sunrise Swimming

Walked Away from Another One (Ironman WI 2012 Race Report)

Growing up, my parents had friends who used to fly around Minnesota to golf around the region. Every time they’d step out of the plane the husband [pilot] would say, “well, walked away from another one,” as kind of a joke. My mom started saying this same catchphrase whenever I’d call and describe races that weren’t particularly noteworthy or I seemed a little bummed. And that’s probably the best way for me to describe Ironman Wisconsin: “well, walked away from another one.” Actually, I ran…slowly, but basically there isn’t a whole lot to share about my race. It wasn’t a “bad” day and I didn’t have any blow-ups, mechanicals, or meltdowns, it just wasn’t my fanciest, shiniest, best work, so I’m struggling a little to describe what happened. Bear with me.

Sydnie and I flew to Madison on Thursday morning. As best friends and training partners, I wanted to make sure she had an enjoyable experience for her first Ironman. I did IMWI in 2009 and tried to go through many of the same motions I did three years ago. We swam in Lake Monona, drove the bike course, did some riding out in Verona, attended the athlete’s banquet, took pictures at the Capital, and tried to stay relaxed.

By Sunday morning, both of our parents, Sydnie’s siblings, and our good friend Julie were in town to watch our race and act as sherpas. Syd and I got to Monona Terrace by 5:20 to get things set up for a full day. After putting my chocolate Power Bars on my bike, pumping the tires, the adequate number of bathroom stops, body marking, and hugs all around, we met up with two other PauoleSport guys who were racing and made our way into the lake.

Swim – 1:08 (swim PR): I am chipping away toward swim times closer to an hour! Someday, SOMEDAY! I’ll get there. The Wisconsin swim is a deep water start and Lake Monona was warm (74 degrees), but wetsuit legal. I felt like I got a good start and swam fairly consistently after the first 200 yards. Anytime I started to feel like I was losing speed and pep, I did a few pick-ups and tried to find more feet. There were a couple kicks to the face (one bruised lip and an almost a chipped front tooth), but other than that swam away unscathed.

T1 – 5:52: The first transition is especially long and although it doesn’t help make this a “fast course” (it’s not even close), it’s actually pretty cool. All the action takes place at Monona Terrace, designed by Frank Lloyd Wright. In T1, I ran out of the water, sprinted up the three stories of the parking ramp, and passed a lot of age group athletes, meanwhile telling myself “don’t puke, don’t puke” as my HR shot up and I wanted to walk. I ran through the conference room, grabbed my bag, ran to the changing room, put on my helmet and race belt, ran to my bike, put on my shoes, and headed out of T1. Lots of action in less than 6 minutes. Race tip: I’d recommend running in bare feet to the bike racks and then putting on your bike shoes – avoid any spills from cleats on concrete. And run up the helix if you can – you’ll pass a lot of people and not waste any minutes you save in the swim. (sorry for the long T1 narrative)

Bike – 5:48:28: This is kind of where I knew it wasn’t “my day” my power and speed just weren’t up where they should have been. I rode quite a bit slower than I would have on a good day. I'm guessing my power was 10-15 watts less than my longest brick during my biggest build, which is really pretty disheartening. (I will update this when I can bear to look at my race data…2 weeks later, I still don’t care to see it.) The Wisconsin course is beautiful, hilly, and somewhat technical. There aren’t a lot of tough corners or turns, but it should have been a course that I could have showcased my riding abilities. Instead, I gave a pretty flat performance. I would love to someday come back to race here and lay down a more respectable bike split.

T2 – 2:04 – Race tip: I’d recommend riding up the helix with your feet on top of your bike shoes to ensure that you have enough time to get your feet out before the dismount line; it’s not a steep grade (just winding). One of the friendly volunteers gave me this tip when I checked in. I dismounted quickly, ran through Monona Terrace, put on my running shoes and was out on the run! Super slick.

Run – 3:48:06 I left T2 as the 7th amateur, but knew pretty quickly it’d be hard to pass that many girls with how I was feeling. I thought maybe I can hold on or maybe everyone else will blow up. I never gave up and ran with whatever was left in the tank (spoiler alert: not much). A couple girls in my AG passed me looking really strong. This was actually the first triathlon where I fell back during the run, versus my typical “swim and catch up” style of racing and a true sign that my legs just weren’t where they needed to be.

The run course in Madison is truly exciting. The crowd support and spectacular enthusiasm make up for all the annoying turns and out and backs. There are a few gradual hills and false flats and a steep climb up Observatory Hill on campus. Rachel and Ben from my Hood to Coast team were out there volunteering on the course. You two, and all the volunteers in Madison, are awesome! I also got to see my teammates and friends out on the course (John, Dave, Derek, and Sydnie – thank you for keeping me accountable to never give up out there). As I was finishing my first loop of the run I saw Sydnie who showed me the scrapes on her arms – poor girl had a crash on the bike, but kept going! So tough!

Finish – 10:53:27 I knew it wasn’t a perfect race or even a good race as I ran through the finish line, so it definitely lacked something I love about triathlon – that magical feeling you get when it all comes together. But I was still incredibly happy to be done. I finished with a quick smile and got my finish line hug before finding my parents who knew I’d be a little bummed with my performance, but were still brimming with pride. My best friends from high school, Sarah and Ellie, were also there to help make the day special. In going through the finish line motions, I got my share of food, tears, laughs, and hugs. Despite my lackluster performance, I still made some fond memories.

Here is the race video (I'm on it being body marked in the first 45 seconds):

When I sit here and compare past races, I’ll admit, I’m bummed. But it was still a solid day. I need to remind myself that I got to swim, bike, and run alongside some wonderful athletes and into the arms of my family and friends. Seriously, the hug from my dad right at the finish line as I melted into tears is something I will cherish forever. Thanks Dad! Earlier this year I was in a pretty depressing state in terms of training and performances, so the ability to still finish fairly high is a good come back and something for me to learn from and build upon. I mentioned in a previous post that I wasn’t sure how this would all end, but I can assure you it wasn’t the “worst-case scenario” by any means. It was just all I had on that particular day. I’m still scratching my head a bit, because my training leading up to the taper was awesome, but there’s no point in sulking. If my “okay” days keep getting faster, I can’t get that down on myself. Things will turn around. And when I find my banner day, it will be all that much sweeter.

Thank you to my coach, team, friends, family, training partners and all the athletes out there. It has been a year of ups and downs (more downs than I’ve ever experienced), so the fact that I can walk away from this season fired up for 2013 is reassuring that there is still something there. It’s just going to take some time (and rest) before I find it. And when I do, simply “walking away from another one” will not be the way I describe my races.

Big Finish Line Hugs,
Cathleen

Clockwise starting upper left: me and Syd at bike drop, IM Village at night,
PauoleSport teammates, Mora High School best friends, Lake Monona race morning