I wake up at 6am and roll into the running outfit that I had lied out from the night before (shorts, shirt, sport bra, sweat pants to be tossed away, and a long sleeve zip-up to keep). I'm covered in bodyglide and sunscreen. Tissues and an emergency twenty dollar bill are stuffed in my pocket, along with 3 GUs. I make myself a veggie smoothie and down a glass of coconut water. My bib number is securely pinned on. My shoes are tied and it was time to head out into the cold.
I live about a mile from the start line, but meet up with some friends from my running group in advance. Sindy is going to be my running buddy/pacer today. We had run all season together and realized that we were the right speed to appropriately push one another.
At the start line, music is pumped through the speakers. I begin to dance. "Save your energy," the girls warn me. Forget about it -- I'm pumped!
*Boom* The start goes off. And the crowd of runners cheer. We begin to run only to come to a quick stop. We're nowhere near the start line -- there's at least 10,000 runners in front of us! So we walk for another 20 minutes until it's our turn to cross the line and officially begin count.
Sindy and I take off and run up through Rosslyn. We see costumed heroes, men dressed in drag, babies and doggies dressed as various furry critters, a few Waldo's, and a smurf. At mile 2, we hit our first water stop and agree to walk through it. At mile 4, we opt to take our GUs as well. This becomes our pattern for the remainder of the race.
Sindy and I enter into running banter. Vacation plans, dating dilemmas, past race experiences...any random thought that distracts us from the physical pain of the run. I tell her my next random thought, "I want to beat a smurf today." Sindy responds back, "Maybe you already beat one. He could be behind us." I don't know -- but I'd really like to beat a smurf today.
At the half-marathon point, I do a quick check with myself. I feel pretty good. I say to Sindy, "Hey! If we keep this pace up, we'll finish the marathon in...." "Don't say it!" she interrupts. We're on pace for a 4:40 marathon.
At mile 16, I do a quick check again. I still feel pretty good. A bit tired. But good for a 16-miler.
At mile 18, we pass another water stop and they are handing out Cliff Sport Beans. They taste like jelly beans. I grab two bags. Sindy tells me to keep going. She wants to walk. I lose my running buddy.
At mile 20, I run across the 14th Street Bridge. This should be the infamous wall. I have my hat on to shade me from the glaring sun. But there is no wall, I still feel good. I begin to pass a number of walkers.
At mile 22, I run through Crystal City. Still no wall. I keep running. And now...I see the Smurf! He's walking. I run by him and smile gleefully knowing that I beat a smurf!
At mile 24, I am by the Pentagon. Ooommmphhh...what's that...the beginning of a wall. But I've only got 2.2 miles left. That's less than 25 minutes if I keep running at this pace. I lighten my steps. I try to run more spritely by reminding myself how much more fun I am having than the walkers that I am now running past. No need to over-push myself. I just want to last until the end. No wall. No wall.
At mile 25, I have 1.2 miles left. Can I run faster? Mmmmm...no. I decide to keep my current pace up. I feel good. I feel good.
At mile 26, I only have the last .2 miles up the Iwo Jima Hill. This is it, friends! The very last of it. I do my best to push past the crowd of runners that have now slowed down. I want to get this over with though!! I try to run around the slower runners. Oh my god, I'm going to vomit. Don't vomit!!!
Wahooo...finally...I cross the finish line. 4:38 is my time. A new PR!!! Where's my medal?!!!
After a post-recovery meal of Pho and a good nap, I felt incredible. So good that I decided to register for the Goofy Challenge in January. Yes, that's the Disney Half Marathon on Saturday and the Disney Full Marathon on Sunday. You get a Donald medal for the half, a Mickey medal for the full, and a Goofy medal because you're crazy (or stupid) enough to do both.
I must still be on a runner's high.
Sunday, October 31, 2010
Tuesday, September 28, 2010
Prepping for Haiti: The Packing List
In preparation for my upcoming Volunteer Trip to Haiti, I created a packing list:
Clothes
Clothes
- Running shoes
- Rain Poncho
- Sunglasses
- Hat
- 2 Long sleeve shirts
- 4 pairs of pants (men may wear shorts; women should wear below-the-knee skirts/pants)
- T-shirts
- Underwear and socks
- Sleepwear
- Flip flops with a thick sole ( like Chacos or Tevas)
- 3 sweat shirts
- Sweat pants or pj bottoms
- Bed sheet, pillow case
- Towel, hand towel
- Headlamp
- Mosquito netting
- Ear plugs
- Anti-bacterial gel
- Baby wipes
- Face wash, soap
- Toothbrush and toothpaste
- First aid kit
- Malaria Pills
- Bug spray (non-aerosol) w/ Deet
- Duct tape
- Leatherman/pocket knife
- Tweezers
- Nail clippers
Food
- Canned tuna and can opener
- Water bottle
- Emergen-C packets, Crystal Light, Gatorade powder
- Peanut Butter and crackers
- Trail mix
- Protein bars
Other
- Journal and pen
- Backpack
- Camera
- $1s and $5s
- Copy of passport and emergency medical insurance info
- Latex gloves
- Toothpaste
- Deodorant
- Lollipops/toys for the kids
- OTC Medicine
Sunday, September 26, 2010
Project Wedding Cake
I woke up Saturday morning and realized, "OMG! Lisa has a lot of faith in me because I'm doing her wedding cake. I mean, this is her special day...the day where EVERYgirl wants EVERYthing to go perfectly. And she has trusted ME to her wedding cake?!?!" Alright, then I reminded myself that I'm such a perfectionist and so incredibly reliable -- there's no way it crossed either of our minds that I'd let her down. Honestly, what an honor to have and hold this project.
The plan was for a stack tiered, double-layer vanilla cake filled with strawberry buttercream and covered with an off-white Italian buttercream. She wanted a clean looking cake decorated with black ribbon and red roses. She also showed me a photo of a cake with a big black bow that she loved. Since they were expecting 200 guests, I opted to build a 4 tier cake (6", 9", 12", 15") with an extra 9x13" sheet cake to be kept in the back.
Week's schedule (this girl has a full-time job after all so scheduling is everything):
The weekend before: I made a list of all of the supplies I needed and went shopping!!!
Monday: 1 batch of Italian Buttercream (7 cups)
Tuesday: 1 batch of Italian Buttercream (7 cups)
Wednesday: Off (I had a work event)
Thursday: Baked 2- 6" and 2- 9"; then 12" and 9x13"; then 2 16"; then 12" and 9x13" cakes (yes, that's 10 cakes)
Friday: Prepare 3 batches of Italian Buttercream (21 more cups) -- one of which is turned to strawberry buttercream; simple syrup, layer with strawberry buttercream, stack the second layer, crumb coat, and refrigerate cakes for at least 30 minutes. Then, I frosted those babies.
Saturday: Smooth the finishes (using a papertowel and warm hand) and transport.
Once I got to the reception hall, I stacked the cakes. Let me tell you...use a metal spatula! I used just my hands on the first layer and left little fingermarks on the cake (d'oh!). Precutting the ribbons by using the cakepans was smart. I used little pearl pushpins to hold the ribbon ends together in the back. Then, the big bow had twisted floral wire in the back to hold it to the cake. In addition, I ended up piping little beads on to the bottom of two of the layers. It was a minute detail that seemed to catch the praise of a lot of friends after wards.
Voila -- 18.75 cups cake flour, 14 cups sugar, 49 sticks of butter, and 57 eggs later...you've got wedding cake!!
The best part -- it tasted really good too! That's just as important as how it looks.
I definitely made more than enough cake though, because I saw 3 boxes stacked on the cake table after wards by the caterer so that the bride and groom to take home the leftovers (one being the 6" topper, of course).
The plan was for a stack tiered, double-layer vanilla cake filled with strawberry buttercream and covered with an off-white Italian buttercream. She wanted a clean looking cake decorated with black ribbon and red roses. She also showed me a photo of a cake with a big black bow that she loved. Since they were expecting 200 guests, I opted to build a 4 tier cake (6", 9", 12", 15") with an extra 9x13" sheet cake to be kept in the back.
Week's schedule (this girl has a full-time job after all so scheduling is everything):
The weekend before: I made a list of all of the supplies I needed and went shopping!!!
Monday: 1 batch of Italian Buttercream (7 cups)
Tuesday: 1 batch of Italian Buttercream (7 cups)
Wednesday: Off (I had a work event)
Thursday: Baked 2- 6" and 2- 9"; then 12" and 9x13"; then 2 16"; then 12" and 9x13" cakes (yes, that's 10 cakes)
Friday: Prepare 3 batches of Italian Buttercream (21 more cups) -- one of which is turned to strawberry buttercream; simple syrup, layer with strawberry buttercream, stack the second layer, crumb coat, and refrigerate cakes for at least 30 minutes. Then, I frosted those babies.
Saturday: Smooth the finishes (using a papertowel and warm hand) and transport.
Once I got to the reception hall, I stacked the cakes. Let me tell you...use a metal spatula! I used just my hands on the first layer and left little fingermarks on the cake (d'oh!). Precutting the ribbons by using the cakepans was smart. I used little pearl pushpins to hold the ribbon ends together in the back. Then, the big bow had twisted floral wire in the back to hold it to the cake. In addition, I ended up piping little beads on to the bottom of two of the layers. It was a minute detail that seemed to catch the praise of a lot of friends after wards.
Voila -- 18.75 cups cake flour, 14 cups sugar, 49 sticks of butter, and 57 eggs later...you've got wedding cake!!
The best part -- it tasted really good too! That's just as important as how it looks.
I definitely made more than enough cake though, because I saw 3 boxes stacked on the cake table after wards by the caterer so that the bride and groom to take home the leftovers (one being the 6" topper, of course).
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