This blog under construction

I just moved and am currently internet-less. So I haven't taken time to write updates, but I have many ideas for blogs, a few of which I'm working on right now. Look for updates this summer. I promise, they're on their way.

It hurts

I was inspired to write today by the strangest thing—my toenail. For those of you that like to pretend women are delicate flowers, you may not want to proceed. Oh? OK. Well, don't say I didn't warn you.

Monday greeted me with a sore "index toe" on my right foot, like it was bruised under the nail. I suffered through my next couple runs wearing thick socks and tightening my shoe laces, only to feel my toe throb for hours. Today when I got home from work I couldn't take it any longer. I removed my sock and saw that the top of my toe was turning slightly purple in color. "This isn't good," I thought, remembering how several month prior I had been in a similar situation on my opposite foot. You always have to consider your options. If you have a blister on your toe you can pop it, or leave it alone. If you leave it alone... it might get better. Or, it might get worse. The other option—you can cut off the toe. The problem with cutting off your toe is now you're missing a toe—forever.

Instinctively I grabbed my nail clippers and began to cut the nail, exposing the skin beneath it. And finally it popped. The blister underneath the nail oozed clear liquid and with it brought relief. I felt my muscles relax as I was finally able to let go of the pain and pressure of that blister pressing against my nail.

It made me think of other times in my life where I've cut the nail to ease the pressure. It seems so difficult to do at first, the actual act of clipping the nail, because it hurts... real bad. But all of that fear and hesitation pays off once the pain is gone and the toe heals. And the toe can't heal unless you pop the blister. Injuries rarely heal unless you choose to do something to make them better. Heartache is no exception.

It's easy to recall the pain I've suffered in my life, not necessarily physical, though some of the most traumatic experiences I've had are a combination of the two. Even the pain I've endured this past year is right there... just behind my consciousness. Although each memory still makes me ache a bit, I can't help but think about the progression I've made because of these moments. A year ago I was barely running 3 miles, panting like a dehydrated dog at the half way point. Now I'm pushing myself to see how quickly I can run them, taking breath in with energy. I wouldn't have that achievement if I hadn't taken the first step to try and fix things.

It's strange to say that I'm thankful for pain, but I am. It reminds me of the micro tears that occur in muscles when you work them hard. You sprint over and over again and two days later you can barely get out of bed. You put in so much effort only to feel weak. But that pain actually means you're healing... getting stronger. The damaged muscle cells begin to break down, being cleared away for a more concrete bond, resulting in more resilient muscles. If you didn't push yourself harder on occasion you wouldn't develop.

I continue to run, to sprint miles and miles, risking blisters and muscles tears and breakage, because without it... I just don't feel whole.

The end of another quarter

Another 3 months gone... what do I do with my time?

I'm a graduate. Finally.

I ran a 1/2 marathon, a race I made up myself... ran it on a treadmill... 13.1 miles of sheer glory.

I baked a Guinness chocolate cake. I did not take a photo, but was told it tasted amazing.

I've worked an average of 50 hrs per week.

I went on a mini getaway to Sheboygan and had a perfect time.

I dyed my hair red.

I drown in my own thoughts.

I'm training for a marathon.

A new season is starting so I figured a new template could be appropriate. I also thought about starting a new blog for my marathon training. Now I'm in the 2nd month of it so I think I'll just pick up here in the middle of things... I'll start on Saturday... 11 miles to run.

An interesting weekend

Have I truly been absent for 3 months? I've been distracted, in some ways good... in others, bad. A lot has happened since I last wrote, and my one reader already knows it all. :) So... why blog it? I guess because right now I'm seeking a distraction. Let me try to make this work.

When faced with a path to self discovery, there's an option to take it... and an option to follow the detour. I feel that, much to my sincere appreciation, I took the path set before me not necessarily prepared for all obstacles, but with a pure determination to succeed. Who knows, maybe I could pull off some some sweet Mcgyver moves along the way. I've always been pretty self aware, but the last several months have made me especially so, possibly even more neurotic in some ways.

I began running again—only this time it was with a vengeance. I actually began to set goals for myself, finishing a 5k for the 3rd time ever in November. Once the race ended, I knew I needed something else to focus on so I printed off a half-marathon training schedule and I've been following it diligently ever since. I'm extremely grateful for the strength this regimen has provided as well as the positive changes in my attitude and physical appearance. However, this weekend seemed to throw a behemoth wrench in the gears and progress has halted. I'm blogging in the interim.

I over-celebrated my impending graduation on Friday night after a day of trying to write a paper and finish some general day-to-day tasks, so there was no run. Saturday, I feel quite certain I was caught in the throws of recovery, napping most of the day. Saturday night was spent with dear friends for one's birthday. So, no run. Today I made a valiant effort to begin my paper, only to find myself falling asleep on a bi-hourly basis. Before I knew, it was time to go to dinner with my sister and her husband. Next, a completely unforeseen, emotional, heart-wrenching conversation left me with raw tear ducts and severed heart strings. It was a healing event, but it has completely taken my focus off the task at hand. So tonight, no run.

The tricky mixup with paths is that occasionally one may be forced to transform some twine, a container of bubbles and a spoon into a mechanism for clearing brush obstructing progress. If I hadn't come across the pile of happenstances, I don't think I would have realized how important running is to my final destination—following my path would not have seemed so worthwhile. I don't have any of those aforementioned items handy... but I need to get back on the path... and quick. First step... get back to that stupid paper.

Thanks for letting me be distracted for a moment.

Home sick

I've spent the last week being sick, some days worse than others. Beginning yesterday, I especially felt sick. I don't get ill very often, so when I do, it's pretty bad and I sort of whine a lot. I've been suffering from headaches, aches & pains, coughing, fever and chills. The triage nurse tells me I have symptoms of H1N1. Just call me a lil piggy, I guess.

So after tempting to make it through the work day I was sent home by my boss (thank you, thank you, thank you). I stopped off at a friend's place quickly to deliver some of the cake and, in return, received a to-go lunch in the form of Tuscan Vegetable soup. It was so delicious and definitely put me in the mood to sleep, but I also decided to make some soup for dinner. Sure, I could have picked up some Campbell's soup, but when I could make it myself... forget it.

I made a quick trip to the grocery store and picked up the fixings for Chicken Noodle Soup: a whole chicken, celery, onion, carrot, herbs and broth. I know a lot of people swear by making their own broth, but reduced-sodium broth in a can works well for me. 

Its cavity filled with herbs, veggies and lemon and its skin stuffed with olive oil and butter, I roasted the chicken in the oven for an hour and a half. Meanwhile, I clarified some onions and shallots in butter and olive oil, adding some garlic just a few minutes before adding the broth. Once the broth was added, I placed a bouquet of herbs in the liquid and allowed it to simmer while the chicken cooked.

I roasted the chicken until the internal temperature was about 165 degrees (completely cooked is 180 degrees) then let it sit for a few minutes to allow the chicken to finish cooking and the juices to redistribute. I removed the skin and shredded the chicken meat using two forks and added the meat to the broth. I then added big chunks of carrots and celery to the soup and allowed it to simmer for about 1/2 hour. I then removed the herb bouquet and added packaged egg noodles. Usually I would make these from scratch, but not today, kids.

I then reduced the heat to very low and allowed it to simmer about 10 more minutes, or until the noodles are soft. I had a small bowl right away, but as with most soups, this is equally good (if not better) the next day. I'm pretty sure I'll be feasting on this for a few days. The picture will have to wait because I think I'm about to doze back off to la la land. Sweet dreams.

I baked a cake!

First attempt at butter cream from scratch, first attempt at a 3-tier cake, first attempt at stacking and frosting a cake. I love to bake, but I tend to stick to small items like cookies and pies. This sort of looks like stucco/ancient architecture, but I'm proud of it nonetheless.

Converting my oven into a grill

Last week I really had a huge craving for grilled veggies and chicken.  My schedule has been somewhat pressing lately, so I chose grill night carefully only to have the day arrive complete with rain.  I'm not really a girly girl, I was in the National Guard for cry eye, but I'm not a fan of grilling in the rain.

So I came upstairs after work and began prepping my veggies in case the rain passed.  The forecast wasn't on my side and I was afraid that when the rain finally passed, it could start back up at any moment.  I decided to do the next best thing to grilling--roasting.

Traditionally when people roast veg, they use a cookie sheet etc as a sturdy surface.  I decided to make things a little interesting.  I lined my oven racks with tinfoil and preheated the over to 475 degrees. I sprayed a little cooking spray on the tinfoil then strategically placed red and green peppers, onions and summer squash in pretty little rows.  After about 15-20 minutes, I flipped the veggies and let them continue to sizzle for 15-20 more minutes. Since I was using both racks, it was difficult to switch from top to bottom, etc, so for the last 5 minutes, I switched the over to broil so as to blacken the pepper skins (you want this for roasted peppers).

Using tongs and a heavy duty pot holder, I pulled the veggies off of the

 tin foil and placed them  on a dish.  The result was a bounty of (mostly) organic produce with a smoky grilled taste, complete with grill marks. The leftovers may go into a small batch of veggie bisque.