Mt Ruapehu 3-day fat-ass run

Date: 20-22 January 2018


After entering for the Ring Of Fire event coming up early in April, we thought it might be a good idea to see what we are actually letting ourselves in for. We have tramped the Round the Mountain Track a couple of times with backpacks, tenting and generally being prepared for anything the mountain throws at us, so knew the terrain we are heading into. But we were more than keen to experience the challenging terrain a bit more “light-footed”, without the burden of a heavy pack. I always associated the toughness of the track with carrying a heavy pack and wearing less agile footwear. On the down side, should something happen, we would only have our emergency gear with us which might keep us alive, but would be very uncomfortable should the weather turn to custard. Continue reading

Run one walk one – an easy ultra

Date: 13 January 2018
Distance: 60km

Time: 8.5 hours (and about .5 changing gear, eating and filling water bottles and food stuffs)


Planning for Gerry’s 50th birthday, we decided to do that “thing” where you run your age. Eyeballing the running calendars high and low for a 50km run the weekend before or after his birthday, delivered nothing. So what does Gerry do? He signs us up for a 100km event instead, only double his age. What’s a few kilometres between friends? (Goodness knows how we’ll manage a 100 miler when he turns 80!). Continue reading

Runner’s Pasta recipe

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.

Eating on the run – is it rude to say no?

(by Gerry le Roux)


I’ll never forget, years ago, chatting to a good friend (lets call him Pete) while running with the back-of-the-pack gang at one of those massive Johannesburg summer races, when the subject turned to eating on the run.

Pete had a very amusing “principle” on the subject: it’s rude to say no when a friendly spectator or helper offers you something to eat during a race. As a result, he obviously had his share of weird eat-and-run anecdotes – fish and chips (offered by a spectator with a huge toothless grin) on the Cape Flats, home-brewed beer from a shebeen in Soweto, church-bazaar fudge in a small Karoo town, and a generous helping of Old Brown Sherry presented by a group of very jolly, scantily-clad students during the sub-zero temperature Rhodes Run. Luckily for Pete, he had a strong constitution, and most of these culinary delights were handled without any adverse consequences.

Continue reading