Boilermaker 2013

It was hot.  I don’t like hot.  Does ANYONE like hot? Probably not but some deal with it better than others.  The heat did affect the way I ran this years Boilermaker but it was still a shocker to see that my time was the same as last year. I was sure I would come in about 10 minutes slower.

21 water stops.  Ice and popsicles.  Not a space the entire 9.3 miles without spectators cheering runners to the finish line.  Even with all the support, I saw more people sick in this Boilermaker than I have in the last three years.  One poor Joe was bent over at the side of the road at 2 3/4 miles!

Another first this year was that Ted was with me ON FOOT (not ON BIKE).  The last time he tackled this course was 20 years ago when the race offered support to a mere 8000 runners or so.  It’s almost double now. 

We drove to the starting line at 7 am and easily found parking at the old Charles Town lot.  From the car, it was a relaxed walk to the corrals with one “necessity” stop.  We weren’t jam-packed but comfortably standing, able to stretch along with other runners anxiously waiting for the GO signal.  It wasn’t long before the siren went off to signal the start of the wheelchair race.  We slowly moved a little closer to our starting point.  The trumpet played the national anthem.  Motivational and good luck speeches and WE WERE OFF. 

I took off and once again wondered why.  “Why am I running this race? It’s hot and I’m already going too fast.”  It took me a good 2 1/2 miles to get the lead out of the legs.  Even then, it was tough running.  As I said, 21 water and ice stops.  I hit all but 2 of them.  I sipped water and pushed ice cubes into my hair, into my shirt, held them in my hands, and poured water over my head.  I ran through 4 sprinklers spectators made available on the course. 

Meanwhile, Ted started like the wise athlete he is, at his own pace.  He knew he had to go cautiously because 1. He is wrestling with an Achilles injury 2. He is really affected by the heat and 3. He has an intermediate Triathlon at Delta Lake next weekend. 

As usual, the toughest part of the route was the long, gradual incline towards Utica College then the disappointing turn at the College in anticipation of the down hill that seems so, so long coming.  The legs get just a little relief before making a right turn with about a mile to go towards the finish.  It’s at this point I say to myself “I should really try to turn it on here, but I feel so crappy!  Guess I’ll just try to stay the pace.”  And I do with only a little left for the .3 needed to cross over that finish line.

The end result was a 1:14:30 net time.  Same as last year. 

While waiting for Ted, I celebrated a tough run with Saranac Pils Ale

Finally met up with friends and my star athlete

*Not sure why my top is yellow in the photo, it’s actually orange?!!!  On the back it says “I don’t sweat, I sparkle” 

Gosh I have UGLY knees!

As for Ted, the heat and the run drained his energy.  He completely crashed when we got home but not until icing his sore Achilles.  Most people would celebrate a great accomplishment as running this years Boilermaker with a huge juicy burger (if they eat meat) but poor Ted… I was in charge of dinner and instead of a nice greasy piece of meat, he enjoyed (I think he enjoyed but not as much as that burger!)  Spelt, Chickpea, Lentil salad

Feta cheese mixed in with mint and lemon

with Salmon Salad Special on top.

Spelt, Chickpea, Lentil Salad with Feta – serves 4

• 2 cups cooked Spelt *From VITACOST  By the way SAVE715 to get 12% off your VITACOST order and it doesn’t have to be just grains, it can be the ENTIRE order.
• 2 TBS lemon juice
• 1 1/2 cups chickpeas
• 1 cup lentils
• 3 TBS extra virgin olive oil
• 1 can well drained fire roasted tomatoes
• 1/2 cup fresh mint leaves, chopped
• 1/4 small red onion, diced small
• 3/4 cup feta cheese crumbled

Soak the chickpeas and spelt in separate bowls over night.

Soak the lentils in the morning for at least 6 hours before dinner *some people don’t soak lentils but I like to.

Boil the chickpeas and spelt together in a large pot of water for 5 minutes. Reduce to simmer, cover and cook for 30 minutes.   Add the lentils, bring back to a boil, reduce once again to a simmer then continue simmering for 30 minutes or until all grain and legumes are soft. Drain and set aside to cool.

Mix the tomatoes, mint, and red onion. 

Add the lemon and olive oil to the chickpea mix.  Stir in the tomato-onion mixture then fold in the feta cheese. Add salt and pepper, maybe more lemon to taste.

Chill and serve.

What’s your favorite post race celebration food?

Joanne