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
Date: 13 January 2018
Time: 8.5 hours (and about .5 changing gear, eating and filling water bottles and food stuffs)
Shortly after we started, Gerry had to stop to suck out the air from his sloshing bladder.
This is where things got interested, trying to find the track from the end of Waitoetoe Park through to Pioneer Highway.
Passing through the suburbs.
Finally back in a park, testing a log chair which was not yet needed at that point.
On the trail again.
Just across Pioneer Highway.
The walkway carries on up to Milson Line.
Apart from a few road crossings, the track is mostly away from traffic.
Most of the track follows the Palmerston North waterways.
One of the underpasses.
Some nice graffiti under one of the bridges.
Gerry having time to play with his camera.
Passing under the railway line.
Yet another bridge to pass under.
Interesting graffiti behind a building in the industrial area.
And still the track goes on.
Until the track was no more … From here it was a ziczac throught the industrial area before heading down Napier Road, Te Marai Road and back to the river walkway.
Back on the Bridle Track just after we had a good shower. And then the camera battery died.
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
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.
(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.