I admittedly have pretty sensitive skin, and as I’ve gotten older, my eyes have joined in the sensitive club as well. I like to thank the countless hours that both my skin and eyes spent submerged in heavily chlorinated water as contributing factors, but genetics are playing the lead role (thanks mom!). So “feeling the burn” when it comes to my eyes or skin is definitely not welcomed, where as a hard arm or leg burning workout would be.
Me swimming a few weeks ago
My knack for getting my eyes to burn seems to follow me in my two recent passions – food and running. Everyone experiences some eye irritation when they cut onions, right? Well, for whatever reason mine has gotten progressively worse, and I use onion in almost everything I make. A few weeks ago while making my Summery Tomato Salad and Black Bean & Corn Salads for our BBQ, I couldn’t take the burn from both the yellow and red onions. So, in order to continue with the recipe, I had what I like to think of as a genius idea. I remembered seeing a post on Foodie Wannabe’s blog about onion goggles, so I made my own.
By make my own, I really mean I stopped chopping, ran to my closet, and whipped out a pair of swimming goggles (thanks Speedo!). As I ran back to the kitchen and started chopping with my blue tinted goggles on, my fiancé started hysterically laughing. I was far from embarrassed, since I could finally keep my eyes open and continue chopping. I’ve since employed this new tactic every time I have to chop more than just a few slices of onion, since trying to cut something with your eyes closed can’t end well.
So to tackle my other eye pain problem, I’ve turned to a cooler version of a sweatband. For whatever reason, when I run the sweat pours into my eyes and burns big time. Since it’s been so incredibly hot this entire summer, I’ve worn tank tops instead of t-shirts on most of my runs, leaving little room for me to wipe my eyes. While racking my brain after a particularly painful run last Sunday afternoon, I noticed a fellow runner/foodie’s tweet about Bondi bands, which are essentially headbands, that seemingly wick away sweat. I immediately placed an order with The Wannabe Athlete, because they’re for an awesome cause. As someone who has lost loved ones to cancer, but also watched others fight and win their battle, I am always more than happy to help any way I can. So, by purchasing a Bondi Band that will hopefully shield my eyes at least a little from sweat, I’ve helped a wonderful woman pay for some of her radiation treatments. I couldn’t have found a better way to keep the sweat out of my eyes!
The note made me smile!
So, my fellow food and running fiends (combined or separate), do you experience eye burning when chopping onions, or when running? If so, how do you get around it, or avoid it all together?
I had my first Monte Cristo sandwich my freshman year of college. We were on a training trip to Mission Veijo, California and in between practices one day a few teammates and I ventured to a restaurant near the hotel called Sugar Shack. After we discovered that place I think at least 5 members of the team were there for lunch every day.
University of Scranton Swim Team '04-'05 in California
*Sorry guys, I just had to post this. Just a little nostalgia!
I was never a big breakfast person, but it’s slowly been growing on me. The Monte Cristo is a good middle ground dish; it’s a little breakfast with the French toast style bread, and also lunch/dinner-like with the ham and cheese.
I found this particular recipe on Serious Eats‘s “Dinner Tonight” section and took out the strawberry preserves and mustard. I’d never heard of either on that particular sandwich, and I’m not big on jelly and my fiancé won’t eat mustard (or mayo). I also couldn’t find gruyere cheese at ShopRite – their cheese display is confusing. I did, however, find chipotle Gouda so I snagged that. I know Gouda isn’t the best for melting, but since it’s my all time favorite cheese, I didn’t care.
After a solid 3.1 miles regretfully on the treadmill (thanks a lot mother nature!) I set to work on the sandwiches. The recipe didn’t specify what type of bread to use, so at the store on Monday I grabbed a big crusty loaf of Italian bread. I cut the slices on the thicker side, to make it a little gourmet looking. I cut a few slices of the chipotle gouda, and added about a slice and a half of smoked ham. In terms of the French toast part, I followed the instructions for the mixture and ran with it. Since I know gouda isn’t the best melty cheese (thank you Bobby Flay’s Throw Down episode on grilled cheese), after I cooked them on each side to a golden crisp, I threw them in the oven for 5 minutes to assist in the melting.
We paired the sandwiches with some tater tots and a salad, and we were stuffed. We had plans to tackle another cupcake from Monday, but we were just too full.
Even though I’m not a huge breakfast fan (gasp!) I would absolutely make this again. It’s definitely the type of recipe you can play with in terms of different ham and cheese types, and I like that flexibility! Now if only I could transfer that flexibility to my legs. Boy they’re tight!
Directions:
1. Smear some mustard on two slices of bread. Top each with three slices of ham, one slice of cheese, and a slice of bread.
2. Whisk together the egg, milk, cinnamon, and vanilla in a shallow pan.
3. Dip each sandwich into the egg mixture, making sure to evenly coat both sides.
4. Add the butter to a large skillet set over medium heat. When melted, add the sandwiches and cook on both sides until browned.
5. Sprinkle with the sugar, and serve with the strawberry jam.
I know this blog is mostly dedicated to food, but after picking up running this past year, I’ve noticed just how many people are into both food AND running! Maybe that’s because in order to eat everything that’s delicious out there, some type of serious exercise needs to be involved? At any rate, through good ‘ole Twitter, I’ve been able to connect with a bunch of people that share a love for eating and running! So because of that, I’m thinking about incorporating some of my running into this blog. But we’ll see.
Anyway, I finished my FIRST half marathon today!! The race was a first annual Rutgers University UNITE 1/2 marathon, sponsored by CGI Racing. We started on Busch campus by the Sonny Werblin Recreation Center, and ran through New Brunswick and Piscataway. It was so funny to start at that particular location, because from the age of 12 to 18 (and then after to cheer for my sister), I spent countless weekends at that location in the pool. Rutgers hosted all of the big swim meets during the winter season, and pretty much all of them during the summer season because they had two short course pools that converted into one long course pool. But enough about swimming, this post is for running!
Before the start of the race!
Today was actually pretty chilly. Both my fiancé and I were completely clueless as to outfit choices. I went with some cotton/spandex mix capris from Old Navy, a technical shirt I got from a 5k race last summer, and a throw-away long sleeve shirt from high school. Within two miles I had ripped off my long sleeve shirt, and was really glad I hadn’t worn any more layers. There was some wind here and there, and a mix of sun and shade, so I was pretty comfortable the entire race (temperature wise, that is!).
The first mile was a little difficult. When I had signed up for the race, I put myself down to finish between 2:16 and 2:30. I really had NO idea how I was going to do, because it was before I started training, and had never raced more than 4 miles. By the end of our training, though, I had completed 10 miles in 1 hour and 40 minutes, and realized that even if I kept that comfortable pace the whole time, I’d crush my goal. So I definitely lined myself up with a slower pack – just behind the 10 minute mile pacers. My first mile wound up being just under 10, because I spent most of it dodging in and out of slower runners, and trying to make room for others passing. The race had over 3,000 entrants!
From there, I kind of hit a stride for the next 5 miles or so. I kept a just over 9 minute mile pace for the first half. I really felt great those first 6 miles. I remember thinking to myself “I can totally do this again! This is awesome!” The course had four spots where you pass runners in front/behind you, and I got to see my fiancé TWICE! The second time we high-fived. That was a really great motivator. He was flying through the course, and apparently to his standards I was too! [You can read his race re-cap over at IHateFun.net]
My legs started to get a little tight after those 6 miles, but I didn’t really start to feel it until about mile 9. Holy moly. My hamstrings were NOT having fun. After mile 10 I had to tell myself that I only had a 5k left. But to be honest, I was a little scared, in our training we had never gone over 10 miles, so I really had no idea what to expect. I wound up slowing down a bit between mile 11 and 12. I realized that the end was near, and I didn’t want to look like one of those people coming down the finish line that you can tell is trying SO hard to move their legs, but just aren’t going. I ran down the main drag of the College Avenue campus (on College Ave.) and picked it up about half way, realizing I really had no more than a quarter mile left. I felt like I was going to puke, but I knew it was almost over.
Right at the 13 mile marker I saw my mom jump out from the crowd, and then my dad. Now these two went to almost every single swim meet of my 10 year swimming career (high school and college), and since I started running have been at most of those races too. It’s really great seeing them on the sidelines or up in the bleachers. My mom threw her hands up in the air, screaming for me, so I humored her and did the same back. It really was that final push I needed to give it what little I had left to get through that finish. The clock barely passed 2:03 when I finally made it to get my medal and a water. After looking up my time online, I officially finished at 2:02:15! I kept an average of a 9:20 pace!
Check me out finishing here [I’m in the bright blue and black]! (My fiance finished about 15 minutes before I did, so he was kind enough to video for me on his iPhone!):
I know it might sound a bit ridiculous since it was my first one, but man, if only I had known how close I was to breaking 2 hours, maybe I would have pushed it a little more somewhere between mile 10 and 13. My competitiveness is a bit much at times. I’ve been able to keep it completely internal, but it’s something that I focus and obsess over when I have goals in my head. I’m going to spend the next two weeks analyzing this race, trying to figure out what I could have done differently. But at the same time, I’m really not sure if I could have done anything else. At least I know for next time, I’m really not going to hurt until that 10-ish mile point, so I need to prepare my body for it.
After the race, my fiancé and I hobbled home to get ready to go out to lunch with my family as a celebration. We went to Red Robin, and I devoured a Santa Fe burger. After that, we came home and napped for an hour or two. The combination of being up at 6am and running 13.1 miles followed by huge hamburgers made it impossible to stay awake. Now, thanks to the Rita’s Italian Ice’s “Birthday club” we’re going to head over there to get some ice, since we have a coupon from my fiancé’s birthday!
I really think I’m going to do another one of these badboys. I don’t know when, though, since I still can’t really walk. I’m sure tomorrow will feel great! I’m totally wearing my medal to work, though. Let’s see if anyone notices 🙂
Here’s the breakdown of my race – 7 miles – 1:01:41 (8:49 pace) 10 miles – 1:29:37 (8:58 pace) <– that’s over 11 minutes faster than my training pace! I did 11 miles in that time! Last 5k – 32:39 (10:32) – YIKES! I told you I slowed down! Final time – 2:02:15 (9:20 pace)
I just want to say a special thanks to all of the people that sent over well-wishes before my race… it really meant a lot to see such support from co-workers, former teammates, friends, family, and fellow running and/or foodie bloggers!!
Foodosaurus Rex 