Running Chick

This is Scout.

She’s into into antagonizing Spencer.

“La la la, de do do”

“Ahem.”

“Later dumb, white cat. Have fun getting rid of my cooties. Hey, did somebody drop some food?”

Heart!

I was initially sort of blah about the past year.  But then I decided that there must be 10 interesting things that I did or that happened to me in 2009, so I sat down and contemplated.  And contemplated.  And he’s what I came up with.

In 2009 I….

- paid off my truck and my trailer.  Payment-free, baby!  Man, did that feel good. 

- saw my mile splits start dipping into the 9’s (inconceivable!)

- ran 10 miles in 1:39 (9:55 ppm PR!)

- PR’d Journey’s HM with 2:19:12

- PR’d 5-miles with 49:04

- got custom orthotics to take care of the medial tibial stress syndrome I developed due to my high arches. Then spent most of the summer sidelined with posterior tibial tendonitis, which developed because I waited too long to take care of ignored my MTSS.  The running gods giveth, [then I break the cardinal rule of running by not listening to my body] and they taketh away.

- had a great 50-mile ride around Lake Gogebic.  I’m already looking forward to next year’s ride, although I’m contemplating heading to Louisville, KY that weekend to cheer on my friend Tina as she competes in Ironman Louisville in August.

- ran the Kimberly-Clark HM in September on a wing and a prayer and was only 30 seconds slower then the previous year.  That still cracks me up.  I suck so bad. 

- completed the 100 Pushup Challenge

I only have one goal for 2010, and that is to stay injury-free. Fingers crossed!

Yummy and fairly low-cal, the key to this dish is to use the right lettuce. After several failed attempts using cabbage (learned that you have to steam it first), bib (too floppy), and iceberg (couldn’t get a decent leaf from the head), I finally found success with butter lettuce.  The leaves turned out to be the perfect little cups.  I also made some brown rice to serve under (or over) the meat.

Ingredients

• Butter lettuce leaves (rinsed & dried)
• 1 lb ground turkey
• 1 T oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 T soy sauce
• 1/4 cup hoisin sauce
• 1 T vinegar
• Asian chili pepper sauce (optional, to taste)
• 1 bunch green onions (chopped)
• 2 T sesame oil

Directions

1.  Brown ground turkey over medium-high heat with 1T oil.  When fully cooked, drain & remove from pan.

2. Using the same pan, add onions & stir fry for 1-2 minutes.  Add garlic, soy sauce, hoisin sauce, vinegar & chili pepper sauce.  Stir to mix.  Add green onions & sesame oil.  Add sauce mixture to ground turkey, mix well.

3. Add a spoonful of the meat mixture into the center of each leaf, wrap like a burrito and enjoy!