Hitting the Trail

Today’s run involved some hill training. I did short sprints up a steep rocky trail. I did repeats of the same section of trail running as fast as I could for about 40 secs with equal rest in-between. I have looked at what I think is the race course and it looks like almost 2000ft elevation gain. I did about 8 of these with a slow warm up and cool down. 

My iphone has taken to crashing when the battery hints of getting low whenever I am outside. I guess it has become particularly fussy in colder weather. I will be eligible for a upgrade in June. Meanwhile, I guess I will have to fully charge my phone each run as I am soooo bummed when I can’t use my running app or TAKE PICTURES! So all I have is this, an image of a little DIY I did this am. I decided a lightweight vest over my running jacket would be the bees knees so I took an old sweatshirt and chopped off the sleeves and hood. Viola!

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Hitting the Trail

Is it Spring Yet?

3.5 miles today. I am pretty sure I saw and heard red winged blackbirds today. Does this mean anything? I am hoping my bird friend pipes in with an answer. 

It’s that time of year where everything sort of has that once over feel to it lol! Matted grasses, freeze dried flowers, and tree skeletons. I am going to start keeping my eyes peeled for the harbinger of spring-buttercups!!!

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Is it Spring Yet?

Running and Yogurt Making.

Today was my long run, 6miles, although that doesn’t seem very long does it? Wait a few weeks and it will seem long enough to me. My phone up and crashed 3/4’s of the way into my run. It seems to do that periodically when it is cold outside. I guess smart phone batteries aren’t designed to take the cold. What I don’t get it, is that it only does it occasionally, why is that?

I recently started making my own yogurt. If you have never made yogurt before and are remotely curious,try it!! It is soooooo much better than anything in the stores, at least I think so. I am not a fan of all the tangy and tartness I associate with store bought plain yogurt. The stuff I have been making reminds me of homemade creme fraiche. Now, I just want to eat it all the time. Here is the recipe and directions I used. 

http://www.bonappetit.com/recipes/2013/01/homemade-yogurt

I have also read that the bacteria grows best in temperatures around 105. So, I heated my oven up a little and then turned it off but left the light on. I put a digital meat thermometer in the oven and made sure it wasn’t going to get warmer than 105. Temperatures warmer will kill the bacteria. My oven stayed above 90 for a few hours and then I moved it to the area where our boiler is, careful not to jiggle or jostle it. I have read of people using a crock pot or wrapping a heating pad around it. I think as long as you are monitoring the temperature those ideas would work. 

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Running and Yogurt Making.

Wind, Wind, Wind

Another 3 miler today, in the cold wind. For the record, I am not a fan of the wind. I sandwiched a fast mile in between 2 slower ones. 

Since I the race I plan on doing is all on trails, I will need to be doing that as part of my preparation. However, it is still winter, not sure how realistic that will be right now. Maybe in a couple weeks the snow will have melted off some of the lower elevation trails. Fitness wise I feel like I am off to a great start. I would say overall I am running about 10-15 secs per mile faster so far which is really quite a difference. 

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Wind, Wind, Wind