Ranting & Recipes

This is going to be a rant, if you do not want to listen, I suggest you skip to the end where the recipes lie....



Not many people in this world are lucky enough to be passionate, truly passionate. I, on the other hand, am lucky enough to have found a passion that will also provide me with a career. FOOD! Cooking, cuisine, culinary artistry, whatever you want to call it--this is a part of me, deal with it.

There's no where I feel more at home than in a kitchen. I can be me there, I can be creative, I can experiment and play with fire (literally and figuratively!). I'm in culinary school so that I can learn the fundamentals, learn principles, learn as much as possible...just LEARN. Cooking ignites something in me that makes my fiery passion for food smolder and flicker with delight. It makes me happy. I'll say it again, IT MAKES ME HAPPY. That's not selfish, that's not greedy, that's not wrong. Part of what I love about living in this country is having the right to "the pursuit of happiness." Well, my friends, I have pursued, and I am happy. There is absolutely nothing I can do about others' lack of will or desire to find happiness, it's really none of my business. The only life I can control is my own; so stop blaming me because you're not happy.

If one finds themselves lacking passion, the fault lies within themselves. You have a mind, a soul, a body to exercise whatever kind of passion your little heart desires--whether it be for cooking, playing the guitar, writing, or traveling. Anything! Anything at all that makes you feel alive, you can do; but it's up to you to discover that thing and to foster it's growth.

Now that we understand that only YOU can make yourself passionate, let's discuss how it's everyone else who can undo all your hard work. People are critical, it's a fact of life. It's a way to survive--"Is this berry poisonous? If I cook it, will it be safe?" These are things that our ancestors had to do on a daily basis to survive--they criticized everything in their environment. So it's no surprise that we modern day Homo Sapiens are just as critical, if not more so. We have the luxury, now, of being critical of our surroundings to improve them to our liking rather than merely for our survival. Pretty cool if you think about it.

When you go to an art museum, you admire the artwork and the artists' talents; but you also criticize EVERYTHING. That's why it's there, it's art--art is meant to be criticized. Art is not definite, it has no boundaries and no rules. In art, 2 + 2 equals whatever the hell you want it to. Art and beauty is in the eye of the beholder. It is you that decides whether or not you like a painting or a sculpture, not your friend, the artist or the museum. Just you. You see paint splattered on a white canvas, your friend might see a cityscape or a jungle. It's subjective and that's why we love it, because we can make our own decisions. We decide what we enjoy and what we don't--critical, huh? But something that we all do and something we all enjoy having the freedom to do.

So why should it be any different when you go to a restaurant to enjoy some artistic nourishment? Sure there are things that are definite when it comes to cuisine. A hollandaise is a hollandaise, caramelization is caramelization (not burnt food), and so on. But after you understand the basics and the foundations, then you can appreciate the art. And with art, comes criticism. We critique our food, our wine, our beer. It's part of the process of appreciation. I would be one shitty culinarian if I did not critique and analyze the food I eat--it's how I learn, how I develop my palate, and how I can help to teach others to appreciate what they eat. So many of us just eat, and don't take the time to TASTE. We are not our ancestors, we are not eating merely to survive; we have the opportunity and the luxury to eat for enjoyment and entertainment.

So, I am going to continue to critique my food, analyze it and pick it apart. This doesn't mean I'm only going to say "this is burnt", "this needs salt", "this is overcooked." No way! Have you ever heard of constructive criticism?! I will most certainly find things that I do not like about a meal, but that does not mean that I will fail to notice and appreciate the positives! I mean, if I'm eating it, obviously I don't think it's disgusting....right? But as a growing and learning culinarian, I am beginning to understand what's right and what's wrong. And I will evaluate and assess my food, and I will not apologize for it.

I have a passion that burns white hot in me. I am an insightful, witty, intelligent woman with an insatiable appetite for knowledge and art. I'm not tooting my own horn here, but I am proud of the fact that I'm working hard to make the most of my life, my education and my talents. If this intimidates you, that's too bad. Perhaps I'm a little selfish in that regard, but I don't care. I'm driven and focussed; and while I would never hurt someone just to get ahead, I will not hold anyone's hand either. Let's learn from each other, help each other grow, but realize that, ultimately, it is each one of us that is responsible for ourself.

So grow up, grow a pair and accept the fact that some people know more than you and that you can learn from them. I do, everyday. And I'm a better cook, a better dog owner, a better runner, a better person for it.


I digress.




Now time for the fun part....RECIPES! In culinary school, we are currently learning the Mother Sauces: bechamel, veloute, espagnole, tomato and hollandaise. Being a "bechamel god" now, I feel it's my duty to share with you this amazing sauce and all the fun things you can do with it.

Bechamel
1 onion piquet (peel, slice the onion in half, "staple" a bay leaf to the cut-side of the onion with whole cloves)
1 gal milk
8 oz flour
8 oz clarified butter
salt & white pepper, to taste
nutmeg, to taste

Add the onion piquet to the milk in a heavy saucepan and simmer for 20 minutes (NEVER boil milk, it will separate and make for a nasty sauce....heat gently, lazy bubbles people, lazy bubbles). In a separate pot, make a white roux with the flour and the butter--no need to heat this! Remove the onion piquet from the milk. Gradually add the hot milk to the roux while stirring CONSTANTLY with a whisk to prevent lumps. Bring to a boil and immediately reduce the sauce to a simmer, add the the seasonings and continue cooking for 30 minutes. Strain the sauce through cheesecloth or a fine mesh strainer.


Bechamel sauce is not usually used "as is". Bechamel sauce is merely milk trying to act like heavy cream, and that's what it tastes like--so you'll have to spice things up a bit before you use this! Several "small sauces" (or sauces made from a mother sauce) can be made from this single recipe of bechamel. Read on and enjoy.

Note: Experiement with adding whatever you want to the bechamel. These small sauces listed below are merely three traditional small sauces out of thousands available. Get creative!

Cream sauce
Add 2-4 fl oz scalded cream to 4 oz of the bechamel and a few drops of lemon juice.

Mornay sauce
Add 1 oz grated Gruyere cheese and 1/2 oz grated Parmesan cheese to 4 oz bechamel. Thin as desired with scalded cream (scalded cream is not burnt cream, it's hot cream). Remove the sauce from the heat and swirl/whisk in 1 oz whole butter.

Soubise sauce
Sweat 1/4 lb diced onions in a pat of whole butter WITHOUT browning. Add 4 oz bechamel and simmer until the onions are fully cooked. Strain through a fine mesh strainer.

How you use these small sauces is completely up to you, but I'll give you some ideas to get you started...

Cream sauce: Pour over broiled white fish or chicken. Add basil pesto and pair with salmon. Drizzle over sauteed vegetables.

Mornay sauce: Macaroni & cheese, anyone? Add parmesan and garlic for alfredo sauce.

Soubise sauce: Use in much the same way as the cream sauce--it has a heavy onion flavor and therefore should be paired with this in mind.



Enjoy being creative my friends! Don't be afraid to fail, it is through failure that we learn.



Enjoy your weekend,

Sarah

Economy of Movement: Lessons from the Kitchen to Improve Your Running

In culinary school, the term “economy of movement” is spoken often, stressed extensively and is expected to be upheld. This term covers a vast range of issues in a kitchen from assembling mise en place to carrying out a recipe to cleaning up. If I had to define the phrase “economy of movement” it would go something like, “optimizing the effectiveness of any movement made by your body or mind to accomplish a task in the most efficient way.” Basically, this is saying that wasted energy equals wasted time—and wasted time in a kitchen is…well, let’s just say that you don’t want to find out what happens if you’re wasting time in a kitchen. So how do you achieve beautiful economy of movement? Practice, patience and experience. Why, that sounds a lot like something else I know…could it be, perhaps, just maybe….running? B-I-N-G-O!

…and Bingo was his name-o.

As a runner, I have to constantly be aware of my economy of movement. In my opinion, the five most important areas in my economy of movement are as follows: my running form, my breathing, having the right shoes, my running surface and my mental state. I have to be aware of these things at all times, or else I waste energy, I waste time, I become a lackluster runner. Since I am not someone would enjoy being called “lackluster” I will do what I must in order to optimize my time on the roads. Therefore, before, during and after each run I evaluate my performance. I don’t mean that I scrutinize every mistake I made, or harp on myself that I ran a 9:46 minute mile rather than a 9:45; I just mean that each time I run, I think about those five major categories and how I can make the most out of each one or how I failed to do so.

Good Form

Unless you are running up hills or doing speed work, your running form should always be as follows: head up, ears over your shoulders, shoulders back, chest out, strong core, hips forward, arms held at sides with thumbs lightly brushing your hips, hands held loosely (like you’re holding a fragile egg), and always maintaining forward motion, none of this up-and-down bouncy crap. Also, it’s extremely important to always use your center of gravity to your advantage. If you try to extend your stride so far in front that you feel off balance or out of control, you are working against your center of gravity. There is an imaginary string that enters through the top of your melon (I guess “head” is the medical term) and travels vertically down through your neck, into your chest and hips, straight into the ground—this my friends, is your center of gravity. If your foot lands directly beneath this “string”, you are practicing good economy of movement; you expend more energy (remember, energy = time) if your foot lands ahead of your center of gravity, so be aware of where you land. Finally…RELAX! Drop those shoulders, relax those arms, no need to run with fists that are ready for a bar fight…just relax. If you keep your upper body relaxed yet in control and in line with your center of gravity, you are conserving energy; hence, practicing good economy of movement. Let your legs do the work, your arms, shoulders and head are just along for the scenic ride.

Breathing

Deeeeeep breaths. Use that diaphragm, that’s what it’s there for: deep breathing. If you’re going to participate in any kind of endurance activity, taking short, quick, shallow breaths will wear you out before the starting guns sounds. Efficient breathing means efficient muscle contraction and efficient muscles contraction means more time spent running, less time spent dry heaving on the side of the road. Dry heaving, and the subsequent puking, is a direct result of a deficiency of oxygen to your body. If you practice slow, deep breathing, your muscles will stay fully engorged with oxygen and you will get to keep that $6 lunch in your tum-tum (hey, money’s tight in this economy, right?). Going back to good running form, remember to keep your upper body relaxed but in control—NO SLOUCHING! If you slouch, you can’t really use your diaphragm to breath. If you can’t use your diaphragm to breath, you can only take shallow breaths and you WILL tire quickly. So stand up straight, keep those shoulders back, push your belly out when you breathe in (that’s using your diaphragm to suck air into your lungs), and bring your belly in when you exhale. It takes some getting used to if you have never practiced deep breathing before, but you will appreciate the results once you master it! Try taking 1 breath every 3 steps, then every 4 steps, then 5, and so on; the more steps you can take in one breath, the more efficiently you’re using your lungs, therefore, better economy of movement.

Shoes

Duh. Get the right ones. Don’t go to a big box store where the high-school-aged-shoe-department-manager-kid wants to sell you some Nike Shox because they’re so cool, man. Go to a running store, have them watch you walk and run, get your gait analyzed and get fitted with the proper shoe for your foot and running style. Flat feet? You probably need some stability. Arches that you could park a car beneath? Well, perhaps a cushion shoe is right for you. If you have foot pain, ankle or Achilles pain, knee pain, hip pain or back pain—look to your shoes, you probably need something different. Get the right tool for the job—in a kitchen, you would never find someone carving a roast turkey with a paring knife (hopefully). It’s possible to carve a turkey with a paring knife, but it might be next Tuesday before you finish and, if you’re lucky, you might be left with something that used to resemble a turkey. With that principle in mind, why would you run in shoes that weren’t right for your feet? Shoes are a runner’s most valuable tool, it’s all we need; when you run in shoes that are wrong for your feet, you’re going to end up looking, and feeling, like something that used to resemble a runner.

Running Surface

I know what you’re thinking, what does it matter what I run on, just that I run well, right? Meh….you could argue that. But I’ll argue right back. Let’s revisit our good friend the turkey. If I wanted to cook a whole turkey, I’m not going to fire up my flat top, flop the bird down and try to cook it that way. Why not? Because it’s stupid; you most certainly would never be able to achieve your desired outcome. Now, if you took that same turkey and stuck it in the oven, perhaps then you would be able to effectively and efficiently cook the bird. It’s the same principle with running surfaces; don’t run on something that’s going to hinder your ability to achieve your desired outcome. For instance, concrete. Nasty, nasty stuff for runners; it’s too hard and is usually uneven with cracks and crevasses that are beckoning to those of us who are less than coordinated. Concrete as a running surface is almost as silly as cooking a turkey on a flat top; it may take longer to realize you’ve messed up by using the wrong surface but you will realize it, and when you do, you will not enjoy the results. So, run on the road, or a trail, or a track, or (dare I say it) a treadmill. (Or, as I fondly refer to it, the DREADmill. Slap on a tail and call me a hamster.) These surfaces are going to be kind to your body whereas concrete says, “Screw you Runner Girl! I don’t want to take any of your impact, I’m gonna throw it right back up your legs, into your knees and hips where it will come to rest in your back! Bwahahaha!” See, I told you, concrete isn’t very nice. You people should listen to me more often…

Mental State

Perhaps the most important tool for runners, aside from shoes, is their mental state. The life of a runner is one of balance and harmony, sacrifice and indulgence, passion and obsession. A runner must be focused on the task at hand, but not so focused that he or she forgets to enjoy the ride. Here are a few words of wisdom from someone who tends to sweat the small stuff a little too often: Take it seriously, but have fun. Running hurts, deal with it; but be smart and listen when your body screams “STOP!”. Internalize your running form, breathing habits, and importance of both but don’t let it blind you from the fact that all you’re doing is putting one foot in front of the other over and over and over and…… Mental economy of movement is probably the most difficult skill to hone, but it’s one that runners must master in order to be their best. Here is a perfect quote to explain the theory: “A person has the ability to train his thoughts in any direction he wants … It is like a horse that turns off its path and begins to go on another. The rider can seize the horse by its reins and redirect it onto the proper path. It is exactly the same with thoughts; as soon as a person sees his thoughts deviating from the proper path, he must seize and redirect them.” Redirect them and master efficiency. Master the run.

Run long, my friends.

I’ll see you out there,

Sarah

Playtime is Playtime

What's the first thing you think of when you hear the verb "play"? A dog chasing a frisbee? A child romping through your nicely raked pile of leaves? Or perhaps, you think of an actor in his role as a fierce super hero. Whatever it is that pops into your mind probably has something to do with creativity, joyfulness and energy.

We all need to play. As adults, we sometimes lose that sense of "footloose and fancy free." We're too serious all the time; we take ourselves too seriously and forget that we used to be children (and in many ways, still are). Children want to do nothing of play and use their imaginations to be creative or inventive. What is it about growing older that sucks that creativity, that ability to pretend or manifest something extraordinary, right out of our skulls? I'm not sure, but I'm here to tell you that you need to be creative, you need to have fun, you need to play! If we don't play, what's the fun in life? Go to work, make money, buy stuff, then sit in your house full of stuff and stare at it. Oooooooh wow....I'm on the edge of my seat just thinking about it.

For me, running and cooking are two things I do for play. For some people, both of these may sound like a lot of work and no fun at all. That's fair because I don't find building spreadsheets very appealling but I have several family members who find it unusually titillating. Regardless of your form of play, the fact is that you need to find something fun to do at least once a day. Otherwise, you're a boring human being. I heard a quote once that went something like this: "If you find yourself being bored, you are boring." Perhaps you've given up on life and you're okay to let it all pass you by; if that's the case, why the hell are you reading this?

Running, as I mentioned before, is a way for me to play everyday. This is my inner child's way of satisfying a need for physical exertion. On a run, I become disconnected from the world, from my adult life--it's my time to think, my time to dream, my time to be joyful and carefree. Also, because I run with my dog, Samson, there's a primal aspect to my running that is absent if he is not at my side. When we run together, we're running in a pack--it sounds silly, but sometimes I imagine we're hunting for our next meal and the faster we run, the sooner we eat. Part of this stems from the fact that I know this is how wolves and feral dogs get their food, but it's also fun to pretend to be an animal. Raise your hand if you ever played "dog" when you were a kid--you know, crawling around on all fours, barking, whining and otherwise carrying on like a crazed canine--don't deny it, we've all done it. Well, for me, running with my dog and visualizing us on the prowl is my grown-up version of "playing dog".

Cooking is another form of play but it satisfies my mental need for fun and creativity. It's like taking something ordinary and necessary and turning it into a work of art. Now, I'm not saying I'm an artist by any means, but in the manner of my inner child, I like to pretend that I am. When I pretend I'm cooking for someone important, my creativity takes flight as I imagine that he or she expects something mind-blowing; I can produce dishes that would be otherwise dull if I lacked the motivation caused by my imagination. (At the same time, this can be frustrating because I get rather irritated with myself if I get stuck in the weeds...but that's another story for another day.) The other side to cooking as play is that you litterally get to play with your food. All your life, your mother scolded you at the dinner table as you made an igloo with your mashed potatoes or a teepee with your asparagus; "Don't play with your food!" she would say with a look of distain in her eyes. But as a cook, people pay you to play with food; and as a chef I know loves to point out when people take cooking too seriously: "It's not even a legitimate job!" The notion of cooking as a profession is rather comical if you stop to think about it--it's just play, all day long. Sure it's a job and will be stressful at times, but come on...it's not life for death (well, not usually anyway!). So, the next time you're watching Top Chef or Hell's Kitchen, go ahead and laugh--these people take themselves way too seriously. They're playing with food for crying out loud...yet they apparently think to be a good cook they have to serious and egotistical-HA! Whatever man, get over yourself and look at what you do for a living. It's awesome, but it's not rocket surgery...

So my friends, don't forget to play today. Whether it's tea time with your 4-year-old niece, fetch with your dog or organizing your record collection by album release date. Do something that you think is fun!

And don't forget, you are a child, whether you're 8 or 80, so have fun, be creative, and play today. Your mind and your body will be better for the wear.

Never let anyone take your play away,

Sarah

It's Just Busyness

Yes, I meant to spell it that way. While I have no real excuse for neglecting this blog, I'm going to give you one anyway: I am unbelievably busy. I have school, my own business to run, a part-time job at the coolest store on the planet and I am training for a half marathon----get off me.

Okay, now that that is out of the way, let me tell you about all the exciting things that have been going on since we last met.

A week ago today, March 1st, I PRed in the Wacky 5K Race in Chicago in 29 minutes and 49 seconds; that figures out to be about a 9:37 minute per mile pace. I finished 421 out of 879 official finishers and was 19th in my age group (out of 44). While I'm ecstatic about my PR, I'm still a little disappointed in myself (the curse of a runner). I know I could have run faster and I refuse to give the excuse that the lake-effect snow and 20 mph winds were the reasons why I didn't. Perhaps my subconscious was just trying to keep me from injuring myself, who knows. All I know is that when I crossed the finish line, I didn't feel exhausted--I should have if I had given it everything. Four days later, I went out for a training run and ran a little over 5K in under 29 minutes. Too bad I wasn't running in a race that day! Ah, such is life...

Enough with the self loathing, on to more exciting things...

On Monday, March 2nd, I became an aunt for the 5th time! Little Zavier Kael was born early Monday morning. He's still in the hospital as I write this. He was diagnosed with pneumonia shortly after he was born, was put on an oxygen mask, never cried, didn't move much and, all in all, was cause for concern. He was sent via helicopter to a children's hospital for further treatment and evaluation. By the time he arrived he seemed to be doing much better; his mother guessed the higher altitude of the helicopter ride helped him to breathe better. His condition has been up and down since he was admitted to the children's hospital, but he is supposed to be released tomorrow. You can see pictures of him on my Facebook page in the photo album labeled Zavier Kael. He's such a precious little creature... I often tell people I love being an aunt because I get to experience and love these amazing, beautiful, hilarious children but I don't have to experience the sleepless nights or the stretch marks!

My half marathon training is going well. I'm in week 5 out of 14 and feeling seriously like I have ants in my pants because I can't wait to ramp up the mileage. I'm following Hal Higdon's Novice Half Marathon Training plan. It's a great plan and for someone like me who is fairly new to distance running; it is a plan built for moderation and therefore is built for a reduced chance of injury. (But, that doesn't mean that I don't want to go out and run until I drop just to see how far I can make it!) Patience is not a virtue with which I have been blessed; so, as a sort of "cross training" this plan is forcing me to police myself, pace myself and develop an appreciation for my body rather than taking it for granted. We humans, especially runners, take our bodies for granted to often. Everyday, we lace up our running shoes and hit the roads. We think about form, pace, breathing and dodging the never ending line of vehicles that would love to run us down. During our runs, we treat our body with respect, we listen to it and allow it to act naturally. But what about the rest of our day? We sit slumped over a keyboard, ignore the grumbling of our tummies just so that we can get a little bit more work done (or maybe we just eat all day, ignoring the stop signals), and then we stay up until the wee hours of the morning watching mind-numbing television. We're such good animals while we're running, why can't we seem to translate that into the rest of our day? (That's not rhetorical, I'm really asking you. Do you know why we do that?)

Speaking of food, culinary school has been taking up much of my time. Not only am I in class most of the day on Mondays and Wednesdays but most of my free time is spent reading, studying, completing homework and otherwise experimenting in the kitchen (I guess I don't mind that last one too much). I'm not complaining, I freakin' love culinary school, it's just way harder than I thought it would be. Seriously, think about it...cooking? Playing with food all day? If you're not already a chef, cook, or some kind of kitchen employee, you cannot truthfully tell me that you think culinary school would be hard. Maybe "hard" is the wrong word. During class, I don't feel like I'm struggling to understand or catch up, but as soon as I take off that silly little paper toque, my brain seems to become the consistency of a rather lumpy roux (below is a picture of me wearing my toque in class). So much information, so many concepts and life lessons are thrown at you throughout your time in the kitchen that by the time class is over, your mind is in overdrive.

But even with the stress and the constant studying that comes along with culinary school, it's still one of the most magical experiences I've had thus far in life. Just yesterday, a new pet sitting client referred to my chef instructor (who is an accomplished executive chef at a local AAA 4-Diamond restaurant) as a "genius" and said that "each f***ing dish he puts out is better than the last." How awesome is that? This guy is my teacher...this "genius" is sharing his knowledge with me (and 19 other students) so that someday I might get a real taste of what it's like to be a good cook. (Yes, pun intended...you ought to know that by now. Try to keep up, people.)

What is it about food that consumes me so? I love food, I lust for it...it creates a passion in me that is so fiery, it's frightening. I'm frightened of the thought that the flame could fizzle out at any time if I don't continue to add fuel to it. This tells me that, for the rest of my life, I'm going to constantly be working toward a goal I'll never achieve. What the hell is wrong with me?

Well...I guess I am a runner and we are all insane. Perhaps being a cook is the proper profession as all cooks are a little nutty, too.


I'm working on the next post and I promise it will have something of substance. Perhaps a recipe or two and some tips on staying healthy. Happy Daylight Savings Time! Only 12 days until Spring! Oh, to run in shorts and feel the sun on my skin again.


Find your passion and let it smolder,

Sarah

Hops: From the Brew Kettle to the Stock Pot

I wrote this report for my Food Production class for culinary school. I was surprised how much I learned and thought perhaps the 2 or 3 of your out there who sometimes, maybe, might read this silly blog would find it interesting as well.....enjoy! (An actual post will be coming soon, I promise.....I've got some things to rant about.....)

Humulus lupulus, a member of the cannabis family, has been for centuries the spice of beer. Today, however, humulus lupulus, or hops, has made its way into the kitchens of professional chefs, home brewers and beer lovers alike. Since its first recorded reference by, first century Roman, Pliny the Elder in his encyclopedia Naturalis Historia, hops have taken quite a journey to get to their present day splendor. Hallertau, Germany is credited with the first cultivation of the hop plant in 736AD but it wasn’t until 1079 that hops were first mentioned in brewing beer. By the 13^th century, hops had begun to threaten fruit as the primary flavoring in beer. In 1516, German legislators passed the Reinheitsgebot, or “German Beer Purity Law”, a law proclaiming that only malted barley, water and hops were permitted if the beverage were to be labeled as beer (yeast was added to the list after its discovery in the late 1800s by Louis Pasteur). Shortly thereafter, Britain condemned hops as a “wicked and pernicious weed” in 1519. But, after a few years, the Britons realized Germany had it right and began growing hops in England for the purpose of brewing beer. When English settlers made the voyage across the Atlantic, they brought with them their love of and taste for beer. During the beginning of the 17^th century, the settlers imported hops from their homeland but later realized they could grow the plant in the fertile New World soil; and so it was in 1629 that hops cultivation began in present-day America.

Harvesting hops, like most crops, used to be extremely labor intensive before mechanized farm equipment came into style. In the 1800s, before mechanization, migrant workers from Oklahoma who came to California during the Gold Rush were the labor force of hop harvesting. During the Great Depression, entire families would be in the hop fields harvesting all day—even small children. It wasn’t until Florian Dauenhauer invented the first hop-harvesting machine that the social impact of hops was made known. Dauenhauer’s machine, ironically, helped to destroy the local hop industry in California; it enabled big business, large-scale production to be moved to the more spacious fields of Oregon and Washington.

As mentioned above, the hop plant is documented as first being grown in Hallertau, Germany; but today hops are grown all over the world. In the United States, the most popular growing region is the Pacific Northwest, in Washington and Oregon; although, hops can be grown almost anywhere. A good rule of thumb for deciding which hops will grow best in a particular growing zone is: “If it can’t live like we do, we don’t want it.” As with most plant life, certain varieties are hardier than others and can therefore withstand more extreme temperature shifts. For years, farmers have enjoyed growing hops; and as the popularity of highly hopped beers expanded across the country in the early 1990s, they began producing more hops. Eventually, the market was so saturated that prices began to drop below standard market value and a hop surplus was born. Also, as the prices for other food commodities were rising and the price of hops was dropping, so hops farmers ditched the hop plant for a more stable source of income. As the number of hops farmers has decreased over the recent growing seasons, so has the availability of hops. Currently, the beer community in this country is suffering from a hop shortage, referred to as “The Hop Crisis”, as prices have increased more than ten-fold. There are predictions that some hop varieties will become extinct if the Crisis continues long enough.

It is common knowledge that hops are a key ingredient in beer but they have also been known, in some communities, for their medicinal purposes. Hop tea, or hop leaves steeped in hot water, is believed to be a treatment for anxiety, restlessness and insomnia. Folk remedies suggest filling an insomniac’s pillow with hops to help induce sleepiness. The relaxing effect this remedy is based upon comes from the dimethyl vinyl carbinol, a chemical, found in the oils of the hop flower. Other studies suggest that hops aid in digestion, and the healthy function of the GI tract, as well as in muscle relaxation. The anti-oxidant properties of hops also help to prevent wrinkles and keep the skin clear of acne; some remedies even suggest using a hop paste as a topical treatment for open wounds. Hops as medicine has been a concept that seems to have avoided catching on in this country; instead, hops in the U.S. are popular for brewing and culinary use rather than medicinal.

Beer has for centuries been the main victual associated with the hop plant, but as the American cuisine evolves and, inevitably, borrows ideas from other countries, hops are beginning to find their way into the kitchens of many chefs. Some brewpubs are now serving butter infused with hops with their bread or creating hop sauces for various entrees. Home brewers, being the creative bunch that they are, have experimented with hop bread, hop brownies, and sorbet with hops. As consumer knowledge of beer changes, so does the understanding of hops; beer drinkers now understand the components of beer, hops being one of the most interesting ingredients, like wine lovers understand the grapes that ferment into their beloved drink. Also, many restaurants are shifting to maintaining extensive beer menus instead of, or in addition to, their wine lists. Chefs are experimenting and have begun to cook foods with hops that will compliment the beer served in their restaurants. In Belgium, hop shoots are considered a true culinary delicacy much like we Americans view delicious, ripe springtime asparagus. Hop shoots are also exorbitantly higher in price in Belgian restaurants than asparagus, which makes for a larger profit margin than asparagus would ever provide.

Hops are such a wonderful food and can be used in so many ways that it’s hard to decide the most delicious method. As an alternate beverage to beer, hops can be steeped in hot water to produce hop tea—something for the true “hophead” but without the hangover! Minced, dried hops could be used in a dry rub for chicken or steak, in barbecue sauce, or reconstituted and sprinkled on a mound of mashed potatoes to provide a gentle aroma. Sautéed, minced fresh hops could be used in baking brownies, breads or other bakery goods with savory flavors. Putting fresh or dried hop flowers in a sachet d’epices could produce a hop stock or a hop infused soup. Using hop shoots in place of asparagus, topped with hollandaise sauce, would add a new zest to a classic dish. Even pickled hop shoots could be a tasty snack or used as a unique garnish! Any culinarian would do well to begin experimenting with hops in the kitchen; as consumer knowledge grows, soon consumers will be looking for that perfect hop dish to accompany their perfect hoppy beer.



And now, what you've all been waiting for......RECIPES!!!!!!!!!

Endive & Hop Gratin

12 large endive leaves, washed & drained

6 slices Bayonne ham, cut in half lengthwise

12 wedges Trappist cheese

4 oz hop shoots, cut into ½ inch lengths

3 Tbs butter

3 Tbs flour

1 ½ cups milk, room temperature

Salt & pepper to taste

Wrap a ham slice around a wedge of cheese, and place in the center cavity of an endive leaf; place in a buttered baking dish. Repeat until all leaves are stuffed. Blanch the hop shoots in boiling, salted water for 2 minutes; drain. When cool, sprinkle the hop shoots over the casserole. Make a béchamel sauce and pour over the casserole. Bake at 350°F until the sauce is bubbling and the cheese is melted and browned.

Hop Giardinara

4 oz diced hop shoots

4 oz water

4oz capers

4 oz diced celery

4 oz diced sweet onion

3 oz diced red bell pepper

1 oz chopped sun-dried tomatoes

1 Tbs minced thyme

1 tsp cracked pepper

Olive oil & lemon juice to taste

Steam the hop shoots until tender. Blend the remaining ingredients and stir in the hop shoots. A crunchy relish that is great for topping deli sandwiches or toasted bruschetta.

Hop “Beer Butt” Chicken

1 whole chicken

1 beer can, top removed

1 dark beer

To taste:

Fresh thyme

Fresh rosemary

Fresh garlic

Fresh leaf hops

Salt

Black peppercorns, whole

Olive oil

Carrots, large dice

Small fingerling potatoes, whole or halved

Shiitake mushrooms

Combine hops, herbs, pepper and salt in a food processor; while processing, drizzle oil until mixture forms a paste. Coat the chicken, inside and outside, with the hop mixture. Fill beer cans half full with the dark beer and place inside the chicken; keeping the chicken and beer can upright, place in a roasting pan. Surround the chicken with the carrots, potatoes and mushrooms, sprinkle with salt and pepper and drizzle with olive oil. Bake at 350°F until internal temperature is 165°F.

Hop Brownies

2 oz unsweetened chocolate, roughly chopped

8 Tbs butter, softened

1 cup sugar

2 eggs

½ cup AP flour

¼ tsp baking powder

Pinch salt

5-10 grams hops, depending on the desired strength

Preheat the oven to 350°F. Line an 8-inch baking pan with greased foil. Clarify the butter; combine the clarified butter and the hops in a sauté pan. Cook over medium-low heat until the butter turns brown; do not boil. Strain the hops from the butter; set butter aside. Melt the chocolate in a double boiler. Transfer the chocolate to a bowl and mix in the sugar; add the hop-infused butter; beat in the eggs, one at a time; and gentle sit in the flour, baking powder and salt. Pour into the greased baking pan and bake until just barely set in the center.

Don't know where to find hops for these delicious recipes??? Go to your local homebrew shop, they will be more than happy to help you find what you need for your culinary adventures!

Coming Together

There are many things in this world that bring people together with common interests or goals, for instance, a running club. Running clubs can consist of elite marathoners, middle-distance runners and even newbies who just got off the couch yesterday. Obviously, all of these people have at least one thing in common, they want to run. Their purposes for running, however, vary wildly from qualifying for Boston to attempting to run for 30 consecutive minutes. These clubs are wonderful tools to help people who have common interests be surrounded by their peers; they can swap "battle wound" stories, inspiring advice, and bring new ideas to those who may be stuck in a rut. But, there is one thing you will never see at a running club meeting--a non-runner. (Yes, I know, "DUH, Sarah!") My point is that not all "communities" are designed to be a complete communion between all people. Read on to discover why I think the food community and beer community are two in which anyone can be a member and reap the benefits. (Please note that I think running clubs are amazing tools for runners and I am a strong advocate for them; I only used them as an example because I am a runner and my life revolves around running....so you see, it's all because I lack an imagination!)



Food as Communion

Since Eve shared her tainted apple with Adam, food has brought people together. Just last night, I enjoyed dinner and a beer with my father who was in Chicagoland on a business trip with two of his co-workers (one of whom I had never met) and my husband. What brought us together? Food. All five of us are very different people with very different lives but food brought us together and, for that brief period of time, we were a community. We told stories, we laughed, we shared ourselves with each other. Although no one but me probably realized it, we were also members of a different community--as we dined, we were engaged in communion with the chef as the chef shared with us his art.




When you go to an art museum, you look at the paintings and the sculptures and marvel at their beauty and the talent of the artist--you are engaged in communion with the artist just by appreciating his work. It is no different for food--in fact, you could argue the community between chef and patron is the strongest. The chef provides your body with necessary sustenance, but he transforms it into a symphony of taste, aroma, texture, and color--the chef is able to sate your hunger with his art. Providing physical nourishment as well as mental nourishment. Have you ever tasted something prepared for you that sent shivers down your spine? As the food glided over your tongue and down your throat, you said, "I get it." "It" is what the chef is trying to say to you, his perspective and contribution to the world. The chef is inviting you into his community through food, through the very thing that gives us life.



Beer as Communion

As I mentioned before, I also enjoyed a beer last night with my "community." Beer, like food, is one of those things that has something for everyone.

("I don't like beer," you say? Yes you do, it's just that no one has ever "fitted" you with the appropriate style. Did you know there are fruit beers, sweet beers, sour beers, bitter beers and beers that fizzle like Champagne? Go to your local specialty beer store and they will be more than happy to help you find your style. You'll be glad you did.)

Beer is the drink of the people; whereas wine still seems to be a little stuffy and complicated to the average person. But, beer! Beer, my friend, has an amazing ability to be as simple or as complex as you want it to be. I drank my beer last night as a social drinker, one who was not necessarily concerned with complexities or mouth feel, but rather the feel-good effects. In a different situation, I could drink the same beer and engage in a lengthy conversation about the hop flavor and aroma or the nuttiness of the malt. Beer has an amazing ability to be the star of the show or a low key support system.

This principle holds true for drinking beer socially as well as pairing it with food. I've had meals in which the food compliments the beer and others in which the beer compliments the food. One way was not better or worse than the other, just different--that's what makes beer special, its ability to be what you need it to be when you want it to be.

Beer is a team player!

Because beer can play two different roles at once, it is the perfect drink for sharing in a community of people with different perspectives and desires. Beer can sate each individual's unique need, whether it's a satisfying taste or acting as a social lubricant, without demanding attention at each pass.

This is me drinking a nice wit beer in St. Louis a couple years ago.

There is a brotherhood in beer--a community of people like you and me--that has stood the tests of time and will endure and grow if we continue to respect it. I encourage everyone to go to your local brewery or beer bar and fall in love with craft beer. Educate your children about beer, allow them to taste it and teach them that it is to be respected and not abused. We can change the world through education, all you have to do is be the teacher.....


Try something new today,
Sarah

The Sensuality of Food

Forget flowers, chocolates and teddy bears; a simple, delicious meal, thoughtfully prepared can be one of the most memorable and sensual gifts you could ever give a lover. There's a saying that the way to a man's heart is through his stomach...well I happen to believe this to be true for men and women! (I know it works for me!)

Regardless of your sex, food is something we all need; because it's a necessity, we can sometimes overlook taste for nutrition or convenience. But, when you prepare food for a lover, you're saying "I want you to be sated." Sated...how much more sensual can you get?! You wouldn't present your lover with a bouquet of half-wilted roses or a teddy bear missing one eye, would you? Well, I certainly hope not. So why oh why would you prepare a meal that is, for lack of a better word, half-assed?

Perhaps you lack the motivation to learn techniques or put your creativity to use. Many people feel preparing a meal is a daunting task that must be stressful and chore-like...funny, many people feel that way about sex, too. Do you think they're the same people? I digress. If you can utilize a little organization, preparation and foresight, you can prepare a delicious, nutritious, satisfying meal for your lover and enjoy every step of the process. (Plus, the look of appreciation on their face is a truly wonderful reward.)

#1 Plan your special feast at least a week in advance. This will give you time to make changes according to what you can find at the grocery store. Don't count on a product being available today just because it was there three weeks ago--especially produce. Most produce will stay fresh at home for up to a week, if stored properly. Also, stock up on any non-perishables now so that you have them readily available on cooking day.

#2 Create a time line. Some of your foods will take more time to cook than others--if you start everything at the same time, there's a good chance your side dish will be done before your entree or even the appetizer. So, create a time line! Calculate how much time is needed for each dish to be prepared (and prepare as much as possible in advance, that way you are prepping when you should be cooking!) and write on your time line when you're doing which task.

#3 Check, double check and triple check your supplies! If you're cooking a three-course meal and suddenly realize you're out of a key ingredient, you have no time to run to the store--so make sure you've got EVERYTHING before you begin.

#4 Don't forget the beverages. Whether it's wine, beer or a fine liqueur, do not forget the beverages! Again, this is something that can go undetected in your meal radar, but a fabulous meal is a heavenly meal when paired with the appropriate beverage. And do I even need to point out that alcohol always increases sensuality? I didn't think so.

#5 Develop good foresight. This may not come easily to you right away, and that's okay. The more meals you prepare, the more foresight you develop. What is foresight? Being prepared for disasters, mistakes or unexpected circumstances. What if you burn the Alfredo sauce? Do you have a plan B for your pasta? Perhaps toss the pasta with olive oil, sliced garlic and grated Parmesan. You don't need to necessarily have a Plan B written into your menu outline, but just store this information in the back of your head so that you can quickly access it if the need arises. The point--if something goes wrong, don't panic! There's always a way to fix it.

Now that the task of preparing a mind-blowing culinary adventure is less daunting, let's discuss why food is sensual. A meal can sate many aspects of your lover's desires: taste, beauty, nutrition, surprise, etc. The act of eating is an intimate action in and of itself, but when the food dances across the tongue, wraps your head in a heavenly aroma and induces a soft moan--you have sensuality. Man, food is so sexy. And the type of food that you feed your lover can cause (lucky you) increased sensuality--these foods are known as aphrodisiacs. We all know the old stand-bys like dark chocolate, oysters and truffles; but did you know that everyday foods like lettuce, onions, and tomatoes can induce sexual desire? (Are you thinking what I'm thinking? It's a salad--exactly! And didn't I just explain in a previous post how important daily salads are to our bodies? Well it looks like there's an extra perk, if ya know what I mean.) Have a look at this list of aphrodisiac foods that you could easily use in a special meal for your lover.

While some foods are only thought to be aphrodisiacs, others have been proven to change hormone levels in our bodies that affect the "feel good" portion of our brains. As I mentioned before, chocolate is a wonderfully sensual food, not only can you eat it off of your lover but the chemical theobromine helps the brain to produce serotonin (the happy hormone; it's the same thing that is pumping through our veins during a "runner's high"). As another example, oysters are high in zinc which helps to raise sperm and testosterone production levels. And while these foods are proven to physiologically increase our sexuality, other foods toy with our brains and inspire our imaginations. For instance, bananas--very phallic. Or avocados? The tree was known as the "testicle tree" by the Aztecs. As for beverages, red wine is hands down the sexiest. The color red is a beautiful symbol of love, sexuality and warmth. Red wine also has a wonderful property called mouth feel (the term itself is sexy)--it coats your tongue and feels like a blanket of bliss in your mouth. Finally, and most obvious, alcohol crushes shyness and allows us to relax with our lovers (as long as you don't drink too much, too often because excessive alcohol can cause impotence in men and a decreased sexual desire in women).

So if I wanted to prepared a sensual, memorable meal for my lover, what would I prepare? Well, here you go. Oh, and I would pair this meal with a Cabernet Sauvignon or a Merlot if you were wondering.

Appetizer
Spinach salad with almonds & raspberries
Bruschetta with avocado & red onion

Entree
Crown roast of lamb with truffles
Lemon asparagus with sauteed arugula
Mashed red potatoes with truffles, topped with gravy (roast drippings & red wine, reduced)

Dessert
Chocolate mousse topped with strawberries & fresh whipped cream
(Wine does not pair very well with chocolate, so wait until the dessert is finished to drink again. Or, because beer pairs very well with chocolate, you could pair your dessert with lambic or fruit beer.)

Everything in this menu is very easy to make as long as you have the right tools and the right ingredients. Do your research, practice if you need to, and prepare a stimulating, sensual and romantic dinner for your lover. Think about these things as you plan for and prepare your meal: Visual appeal--does each dish look beautiful? Taste--can you taste each ingredient and do your ingredients taste of themselves? Aroma--when you smell the food, does your mouth water? Texture--how does the food feel in your mouth, is it cooked properly? Sound--do crunchy foods crunch?

Valentine's Day comes but once a year, right? Well, I challenge you to utilize all 365 days of the year to be romantic and let the lazy people show their affection only on February 14th. Of course you don't need to prepare meals like the one above everyday (you would both be 400lbs before next V-day!) but make an attempt to show the one you love that you still think he or she is as sexy today as the day you met (whether it's a verbal compliment, coy smile or a just-because-I-love-you gift).

So lovers, light some candles, put on some music, and sit down for a little culinary foreplay tonight.

Be sated,

Sarah

New Beginnings and Fun Finishes

Well folks, today's the day--Day #1 of my half marathon training. Today begins my 14-week long training plan to run the Bayshore Half Marathon on May 23rd. It's an exciting day for me as the race I will be training for over the next 2.5 months is the longest I'll ever have run in my life. And, as the weather forecast is calling for a high of 64 degrees F today (a good omen), it's a great day to kick off what is sure to be a grueling, yet fun, race to the starting line.

Lucky me gets to start my training with a 3-mile hill run. (Non-runners who may be reading this: Hill runs are exactly what they sound like. You run hard up a steep hill over and over to build strength and endurance.) Some people hate hill runs, I'm not one of them. I wouldn't go as far as to say I love them, but I don't dread hitting the road on a hill-run day. Last week, during my base training, I did a 20 minute hill run and it was exhilarating. There's nothing like running up a hill, strong and powerful, and getting to the top only to realize you want to turn around and do it again! My legs felt like powerhouses. In fact, when I got home from my run I sent a text message to my husband and said "I have powerhouses for legs!" (He replied with, "HAHAHAHAHAHAHAHAHAHAHA!") It may all sound a little dramatic (and those of you who know me personally are fully aware of my flair for the dramatic) but it's just so amazing to feel your body changing and strengthening when you, at one point in your life, were completely out of breath after climbing the staircase to your bedroom and felt sorry and weak.

So, I think my training plan is going to be really good for me...I've looked it over, made changes and modified it for my life over the next 2.5 months. I tweaked Hal Higdon's Novice Half-Marathon Training Plan to give me a couple more weeks of training in case I injure myself or life gets hectic. Here's the basic flow of my training plan:

Monday--stretch and weight train
Tuesday--hill runs
Wednesday--moderately easy run
Thursday--run, cross-train and weight train
Friday--REST! TGIF
Saturday--moderately easy run
Sunday--long, slow run

I'm also taking a Physical Fitness class at the college I'm attending for Culinary Arts. My trainer is so excited about being able to help train an athlete (she usually just gets weight-loss students). On a side note: How cool is it that someone called ME an athlete?! Ha! We've gone over my training plan, which she thinks is pretty solid, and she's got me lifting weights and cross training each week. The weight training is mostly to strengthen my core so that I can run more efficiently as well as tone my upper body (I'd love to have arms like Madonna). I can already feel a difference in my running form and my strength from the weights. The cross training has turned out to be running's evil twin. I hate it--mostly because I'm stuck in a gym on a bike that doesn't go anywhere. I'm so used to the scenery changing as I run that staring at a red brick wall just doesn't do it for me for whatever reason. I'm considering buying a bike so that I don't have to endure that mind-numbing torture anymore. But, nonetheless, the cross-training has done wonders for balancing the use of my muscles; and therefore, my running has improved. Already, after just 2-3 weeks of weight and cross training, I've increased my average pace from ~11 min miles to ~10 min miles. It's unbelievable...really, I cannot believe I've gotten so much faster in such a short period of time.

My first goal for my half marathon is to finish. Above all else, I want to cross the finish line--even if it takes me 3 hours. But, as I'm pretty confident that I'll be able to finish, #2 and #3 goals focus on the time it will take me to finish. Goal #2 is to finish in under 2 hours 30 minutes. That would allow for an average pace well over 11 minutes per mile which brings me to goal #3--To finish in under just 2 hours (an average pace just over 9 minutes per mile). Now, I know that's a huge difference and may not be obtainable on my first attempt at a half marathon....BUT (and you know with me there's always a "but") if I continue to train how I have been and continue to improve in the same fashion, I just may be able to do it.

Running has brought a whole new world of hope and ambition to my life. I can't remember ever having felt so excited or motivated by something that I'm giddy with the anticipation. It's addicting, like my own healthy brand of heroine. I see other areas of my life beginning to light up with the same kind of spark as my running. For instance, cooking and culinary school. Yeah, I was always excited about going to school to learn to cook but I was only focused on the end--when I graduated, where would I work, how good would I be?--but now I'm just excited to go to school each day and see what new and exciting tidbits there are for me to learn. Running has helped me to learn to appreciate the road to the finish in addition to the achievement of completion. When you're training for a race, you can't only be focused on race day, you have to appreciate and love your run today, too.

So, fellow runners, when you head out the door today, be happy that you are healthy and able enough to go on that run rather than thinking about how much work it's going to be and "race day, won't you please come so I don't have to bare this any longer?!". Non-runners, try to appreciate today a little more. Rather than moping about the snow and the cold, and dreaming of greener pastures in warmer weather; take today for what it is, a day on this little blue planet that you're lucky enough to be alive and experience whatever it is you will experience with vigor and appreciation.

Run long and live happy,

Sarah

Meet the Jetsons

Do you ever feel like we're living in the cartoon "The Jetsons"? You know, they had robots to do all the housework, moving sidewalks, flying cars, and all things convenient, including food? Well, I don't know about you, but as a lover of all things tasty, I'm worried our increasingly obese, lazy, instant-gratification nation is obliterating the desire for good food and replacing it with convenience. Just yesterday I saw a commercial for a pill that "helps" you to fill up faster so that you won't eat as much and therefore, lose weight. I feel like this should be on a segment of the SNL Weekend Update's "REALLY?! With Seth". (I miss you Amy Poller!)

But seriously, do you really want to be popping pills to keep you from eating so much? Is that really going to stop you if you're someone who can't tell when your stomach is full in the first place? Okay, maybe you're not popping pills, maybe you're eating those new "energy/weight loss/protein/low carb" bars that taste like cardboard. In my humble opinion, I'd rather take the pill.

I digress.

I assume that the two or three of you who actually read this blog are runners (or people who love food) and I'm therefore preaching to the choir. BUT, I feel the need to educate those people who think the only way to weight loss is through a bottle of pills that there is a better way!!! I know too many people who have turned to supplements, protein bars, meal systems and otherwise "quick fix" programs for weight loss (I used to be one of them) that I deliver this message with a sense of urgency to plead with them to STOP! Our bodies are not artificial and therefore we should not ingest things that are anything but natural.

This is my solution: If you feel like you eat too much because you can't fill up on the "recommended" serving of food, commence your meal with a nice, big, hearty, delicious SALAD! Yes folks, I said the "S" word. Please note: When I say salad, I don't mean that plate of iceberg lettuce smothered with ranch dressing and a wedge of under-ripe tomato on the side. I mean a big, beautiful bowl of crisp, leafy greens, dark green spinach, shredded red cabbage, bright orange carrots, crunchy bell peppers, fresh bean sprouts, ripe, juicy tomatoes, roasted sunflower seeds, dried cranberries and just a smidgen of cheese, topped off with a nice drizzle of EVOO and balsamic vinegar.



Unlike other animals (like dogs who eat first with their noses, then their mouths, and frankly don't care what the food looks like), we humans eat first with our eyes, then our noses and finally with our mouths. So when you sit down for dinner and see a plate of iceberg lettuce drowning in a white sauce that is probably 75% high-fructose corn syrup, of course it's not going to look appetizing! Just imagine coming to the dinner table to find a bowl of salad that is alive with a symphony of color and aroma--wouldn't you be more willing to eat that everyday than the former? Me thinks yes. Plus, vegetables that are very colorful will typically be more flavorful as well; no more grainy, watery, tasteless tomatoes or iceberg lettuce that tastes the way it looks--like watery plant matter.

So you now know that salads can look, smell and taste amazing, but what about the real question at hand--why should you eat it?

Aside from filling our bellies up a little before an entree, salads also provide us with loads of fiber, nutrients, antioxidants and vitamins. As a distance runner, my salad is extremely important to my running performance. Because I eat at least one salad everyday, I don't need to take any supplements to keep my body running like a well oiled machine. I get lots of iron, protein, fiber, potassium, calcium and just a little bit of fat to help my muscles work efficiently and recover quickly. Below I've listed the main ingredients that are in my daily salad and the components of each ingredient that assist in improved physical performance (obviously, you can change or substitute these vegetables with others...remember: bacon is not a vegetable).

Note: Even if you're not an athlete, these nutrients are essential to a healthy body.

Lettuce/Leafy Greens
-fiber
-vitamin K
-potassium

Spinach
-fiber
-Vitamin A
-beta-carotene
-Vitamin K
-riboflavin
-potassium
-magnesium
-folate
-Vitamin B6
-iron

Red Cabbage
-fiber
-Vitamin K
-thiamin
-potassium

Bean Sprouts
-protein

Carrots
-vitamin A
-beta-carotene
-fiber

Bell Peppers
-vitamin C
-fiber
-potassium

Tomatoes
-fiber
-vitamin A
-potassium

Sunflower Seeds
-vitamin E
-thiamin

Cranberries
-fiber
-calcium
-potassium
-vitamin A
-vitamin C

Olive Oil
-unsaturated fat

Balsamic Vinegar
-carbohydrates

Eating just one salad a day, in addition to the rest of your diet, can provide you with sufficient amounts of these nutrients, vitamins and fiber. Plus, it tastes heavenly. There's nothing more delicious than a cold, crisp salad loaded up with whatever kind of veggies you may have lying around in your refrigerator. (If you don't want to slave over a cutting board to prepare your salad, you can buy bags of washed lettuce and spinach, matchstick carrots, shredded cabbage, and tiny tomatoes that you don't have to cut; although, these convenience items are more expensive than whole foods. If you're really ambitious, I find that vegetables that I've grown myself always taste better than those from a store and are practically free, to boot!)

I know I've been talking about healthy muscle function and physical performance, but I've somewhat neglected why fiber is so important. #1 It helps to keep your arteries clean and healthy. #2 It helps to keep your intestines clean and free of build-up. #3 It helps you to pass stool more easily, so no more straining or constipation. #4 Because fiber makes you go "number two", it also helps to keep your belly flat....and who doesn't want that?!

The path to a flat tummy and easier weight loss is as easy as ABC:

A-always eat a salad
B-befriend the bathroom
C-check out that bod!


Okay...done with the lame-o jokes for today. Be healthy people, you have too much to live for to ruin your body with some dude's get-rich-quick/lose-fat-fast schemes.


Salads rule,

Sarah

"Eat food. Not too much. Mostly plants." -Michael Pollan

Why Do Runners Run?

I may sound a little preachy, but it’s not my intent. Passion takes hold, you’re almost powerless to stop it.

Since I started running nearly a year ago, I’ve been asked, “Why do you run?” more times than I can count. I usually respond with something like, “Because it’s fun.” This answer is pretty lame for a number of reasons. Although it is true that running is fun (most of the time), it doesn’t reveal much to the non-runner and is therefore, not a good answer. Let me explain to you non-runners what those three words mean to us so that in the future, we runners can still use that lame-o response “because it’s fun” without having to get into a deep, meaningful conversation with you when all you want is a single-sentence answer.

Having been a non-runner for 21 years of my life, I understand that it may seem silly to run mile after mile only to run a race 4 months later and not even win! How could that possibly be rewarding? Well Grasshopper, that is a good question.

The first thing that comes to mind when I think of why I run is food. Wonderful, glorious food. Man, I love to eat... People have said to me before, “Wow, you can eat a lot.” And while this statement may offend most women, and perhaps I too should be offended, I’m not because this is not me. This is why I run, because I seriously love food—this isn’t an exaggeration, I am in love with food. How do you know when it is love? Easy—if your spouse gets jealous when you eat because of all the moaning you do, it’s love. Just like Steve Runner from the Phedippidations podcast runs to eat yummy pizza as much as he wants but still manages to fit through his squeaky front door. Just like my husband runs so he can drink his home-brewed beer. We runners run so that we can eat—I don’t think it gets simpler than that (and in a peculiar twist of fate, we eat because we run…fancy that). It’s funny when you think about the myriad products we have available to us today to help us “lose weight” and “be healthy” that don’t require any more work than pushing a button on the microwave. All of these pre-packaged, preservative-laden, tiny-portioned, not very tasty weight loss foods we can buy off the Internet have made us into lazy animals. Do you see other animals living like this? Of course not! Exercise is part of an animal’s life. For example, wolves hunt for food. If a wolf is going to succeed in catching that tasty-looking hare lying in the brush 50 meters away, he’s going to have to run. And, as the cycle of life goes, he’ll catch and kill and eat it—but you know what, after he’s finished his meal, he’s not guilt-ridden or looking at his reflection in the river feeling depressed about how big his butt looks. If he had been as lazy as we humans, he would not live very long. To be a successful animal, you must keep yourself alive. This brings me to my next point—I run to be a good animal.

We have bodies. Now, just stop and think about that for a moment. You have a body. Just one…there’s not a spare in the closet if this one gets worn out. No, you have to take care of this one because you don’t get another. (Well…unless you’re Tom Cruise, that is.) So, when I say I run because I want to be a good animal, I mean that I want to make the most out of my existence and prolong that existence as much as I can. To be successful, I must make the most out of my body. Every time I go for a run, I feel alive. I can feel my body moving through space, I can feel my muscles flexing, my heart pounding and my lungs filling with air. I appreciate my body each time I take to the roads—I appreciate my existence in this Universe (however insignificant it may be) because I’m doing. I push my limits on each run to see what I’m made of so that the next time I run, I can do it better. To revisit our wolf friend: If he still used the same hunting tactics as when he was a pup he would not survive for very long. Instead, he learns each time from his mistakes and his successes so that he can become a better animal.

Perhaps this is a selfish thing we runners do; we’re always concerned about our goals, our times, our races. And for non-runners, we seem to be extremely self-absorbed—just ask my husband what I used to think of his running when I was a non-runner! But what if we didn’t run? What if we sat on the Couch Of Doom eating cheesy poofs all day, shortening our lifespan by 5, 10, 15 years? That is selfish. I’ll be the first one to admit that running seriously takes up a lot of my time. There are a lot of things I’ve sacrificed so that I can run. And I don’t even run that much right now since I’m not into formal race training. But, if I didn’t run, I’d be sacrificing so much more. Here are a few of those things: The ability to be healthy enough to bare children. The ability to play with and keep up with my nieces and nephews (and someday my own kids). A long, healthy life with my husband. The ability to give my dog a fulfilled life with play and exercise. A healthy brain, heart and nervous system. A healthy, drug-free mechanism for coping with stress and anxiety. Restful nights of sleep. I could go on and on, but I think you get my point.

On top of all this heavy information, when you run… DAMN, kid! You look good! Seriously. You get out of it what you put in—meaning: you put in the miles, the fat gets outta here! It’s a nice side effect.

Happy running,

Sarah

Introductions

In the unlikely event that anyone will actually read this blog, I'm going to take this opportunity to introduce myself.

Hi, I'm Sarah. Born May 26, 1986 as Sarah Kristine Bradner. Grew up in Fostoria, OH. In January 2007, became the blushing bride Sarah Huska. Moved to St. Charles, IL in 2008 where I currently sit as I type this seriously under-detailed (but for your own benefit) bio.

#1 I'm a runner. While I wish that the previous statement was sufficiently self-explanatory, for those of you who need it, I will elaborate.


First, a history lesson: I began running in February 2008. I was taking Samson for a walk (Samson is my dog, his picture is to the left, I'll probably talk about him a lot, so study his name, learn it, remember it...there will be a quiz) during a slight drizzle of rain. Toward the end of our walk, the drizzle morphed into a flood descending upon us from a vertical direction. Not particularly enjoying ourselves, I told Samson we needed to pick up the pace because I had already been soaked thoroughly down through my underwears. We ran. It didn't hurt and it was much easier than I had thought it would be. We made it home in half the time; lucky for me, because the moment I stepped in the door, my water-logged pants fell right off.

So, now a year later, I am training for a half-marathon that I will run on May 23rd (3 days before my 23rd birthday, coincidence? Me thinks not.).

(Allow me to preface #2 with this: I am not technically what I am about to call myself, but what I am about to call myself is not technically a title that is only given to those who have technically earned the title I am about to call myself.)

#2 I am a chef.

Currently, I'm strictly a home chef. I began culinary school in January 2009 and will hopefully complete my schooling in 2-3 years with an Associates in Culinary Arts as well as Pastry Arts.

Pastry is my first love. It's all about precision, and being a perfectionist, it lights my fire (pardon the clever play on words). Culinary is wonderful as well, it's like starting with a blank canvas and ending with a masterpiece in just a few minutes.

In keeping with my love of segways, I will now tell you that I also make homemade dog treats and food. Samson is very approving and has awarded me with a Michelin rating of "Dog-Gone Good". (If you were forced to race to the bathroom to expel the vomit that this horrible joke stirred up inside you, I recommend not reading any more posts. It will get worse before it gets better. Sincerest apologies.)

#3 I am an animal lover.

I own a small pet sitting and dog exercise business that has been pretty pathetic lately, given the "economic crisis." So, I guess it's a good thing I don't do it for the cash. Honestly, it's a selfish business--I work when I want and for whom I want, only to add pleasure to my own life via canine and feline affection. I love every minute of my operating-at-a-loss-in-2008 business.

I'm an avid follower of Cesar Millan. If there were a cult called Cesar's Way out in the middle of the desert, I would probably sell all of my worldly possessions, move there with Samson and do nothing but baske in the glory that is Dog Psychology.

On a serious note, there is much we (as a human race) can learn from dogs. If humans managed their lives like dogs do, the world would be a better place. Plus, how awesome would it be to walk around naked all day?


Note: I also own a cat named Weizen (pronounced Vite-Zen, it's a German word for wheat)...so again: study, learn, remember--quiz to follow.



I'll end this post with the promise that future posts will most definitely be more exciting, have more sustenance and actually be interesting enough for you to read all the way to the end. Congrats to those of you not snoring and drooling on your keyboards.

Run long and eat well,

Sarah