Monday, July 12, 2010

Hagg Lake Olympic

Another fun tri in the books. This time dry and hot!

Got 2nd in my division after the timing people worked out a uber mix up. Apparently, I had the wrong timing chip.

The swim went well as far as not freaking out and keeping a steady pace. I however had an even SLOWER swim time than I did at Blue Lake. I think I got off course quite a bit. I'm a little disappointed in myself. Time to focus on swimming this month. The bike was awesome. A freakin' HARD course (likely rated one of the toughest in NW tri), but I did better than I expected. In fact I was 2 minutes quicker than DB on his bike split. Though he ran a 5k before had and I just swam. And then there was the run. 6.2 miles of uphill and some not so uphill and than more uphill. This was brutal. On top of that it was starting to really heat up and the sun was rather harsh. I was really concerned about taking it slow becuase right before I finished my bike, I saw another athlete do the whole about the pass out, stumbling around, falling to the ground thing. I then proceeded to see him laying on the ground with support when I embarked on my run. Needless to say, I'd expect to see something like this at an IM race but at a Olympic?... well it made me think twice about whether or not I wanted that extra drink of water.

Trying to finish the run strong.

AK and I post race. This was her first tri and she did great!
The duathlete, DB and I

Monday, July 5, 2010


Aw I love that our nation celebrates its independence by blowing stuff up and eating. There's probably nothing more American than food and explosives. See part of our video here:

Before we headed over to the coast I made a quick dinner to clean out the fridge. We had eggs, onions, bacon, cheese, and other veggies. I didn't write down exactly what I put in and I didn't measure the ingredients but here's a guess.



1 cup GF flour blend
5 tablespoons butter
sprinkle of salt
1 egg white
4 tablespoons of cold water

Combine the ingredients until crumbly and press into a small baking dish. Parbake in an oven set to 400 for about 15 minutes.

2 eggs
3/4 cup half and half
diced onions
5 slices of bacon (cut into small pieces)
shredded Pepper Jack cheese
1/2 cup mushrooms
3 big handfuls of spinach
2 teaspoons of Kirkland Organic Salt-Free Seasoning
Salt and pepper to taste

Beat eggs and cream together. Cook bacon, onions and mushrooms in a skillet. Drain off excess grease and let cool. Once cooled add everything except the cheese into the eggs and pour into the crust. Sprinkle the cheese on top. Bake at 400 for about 40 minutes or until the center is set. Let cool for about 15 minutes before slicing and eating.

DB and my mom approved. Neither is picky so well, good luck.