A couple of years ago, in search of some interesting off-road running events, I read about the Queen Charlotte Track – a 26km run from Ship Cove to Punga Cove/Camp Bay. It sounded magnificent and I’ve since been keen to take part in this event. But as we know, traveling between NZ’s two islands is almost as expensive as going to Australia! This truly is a country of two halves (as Paul Bennett pointed out in his book). Continue reading
The marathon – most fabled of all running events.
As most of you will know, the marathon, a long distance running event of 42.195 kilometers, was instituted to commemorate the fabled and heroic run of the Greek soldier-messenger Pheidippides, from the Battle of Marathon (hence the name) to Athens.
The story goes that brave Pheidippides ran the entire distance without stopping, exclaiming ‘We have won!’ when he finally reached his destination, and then promptly collapsed and died.
Thinking about it now, a couple of things could’ve contributed to his fate. He may have been over- or undertrained. Continue reading
A few years ago (well, actually about 10!), Runner’s World SA featured this recipe by Graeme Shapiro (owner and chef at Wild Poppy Cafe Fremantle in Perth, Australia). We’ve since made it more times than I care to remember and it never fails to please all your taste buds. And if you don’t have all the ingredients, fear not, as I’ve tried various combinations of more or less the same ingredients, leave out some, add other – you’re bound to still have a winner.
The Runner’s Paste
- 1 box (500g) fusilli or fresh taglierini pasta
- 1 packet (250g) basil pesto or olive tapenade
- 1 jar (200g) artichoke hearts
- 150g calamata olives (stones removed)
- 150g roasted pepers
- 2 handfuls (30g) fresh basil – torn into pieces
- 100g pine nuts (or slithered almonds) – toasted (pop under the oven grill for a few minutes)
- 100g sun-dried tomatoes (preferably marinated) – finely sliced
- 250g cooked bacon – dice into pieces (smoked salmon/smoked chicken breast/tuna are other great options)
- 200g goats cheese or feta – crumbled into pieces
Place the cooked pasta into a large bowl, add the pesto and toss through to coat the pasta. Add the rest of the ingredients. If you are serving the pasta warm, add the cheese last just before serving. Garnish with fresh basil or parmesan/pecorino shavings.
When Gerry signed up for this event about two month ago, I could barely cover the 5km loop we’ve been using as training for about three weeks. Worst is, it’s mainly downhill! I certainly didn’t expect to run 21km two months later. But we kept at it, did our little training run almost every day and even started to add “long runs” on weekends to get us used to a bit more distance than 5km. Continue reading