A Belated Double Race Recap

After finishing the Broad Street Run on May 3rd I was on top of the world. I had survived the crowds, I accomplished my time goals, and I felt like I gave the race my very best effort. What I was NOT feeling was the urge to race again anytime soon. I’m sure that this is a fairly normal reaction after the exertion of a 10 mile race, but it was an unusual feeling for me. Leading up to Broad Street I had been a total racing junkie, eagerly participating in ten 5Ks, and two 10Ks since the first of the year. For me not to feel excited for my next race was very strange.

I felt tired, sluggish, slow, and achy in the days following Broad Street and did not feel any more excited about racing as the next week passed me by. Now, normally when you don’t want to race the solution is simple – just don’t sign up for a race!! – but unfortunately for me, I had already signed up for two races in the same weekend two weeks after Broad Street. I wasn’t feeling very confident about these races, but I was determined to show up and try my best!

Funny beer line

Still smiling after Race #2 of the weekend (probably because there’s BEER!)

Race #1 – Rocky Run 5K Trail Run – Friday, May 15th

My first race post-Broad Street was the Rocky Run YMCA’s 5K trail race in Media, PA. This was my second year running this race. Fatigue and soreness aside, I was MUCH more prepared for a trail race this year than I had been at this time last year. I’ve been doing lots of trail running (including running on the very trails where the race was taking place) and I’ve already run 3 trail races this year. With this in mind I went into the race feeling calm (but not exactly pumped) and interested to see what I would do compared to last year’s time.

Rocky Run 5K 1

The race began promptly at 6:30PM and I set off with 90 other 5K-ers, being careful not to go out too quickly. Matt and Piper cheered me on from the parking lot just before the course turned down into the woods behind the Y. The course was modified slightly from last year, with a new surprise uphill in the first mile and then a super-steep, eroded, single-track downhill almost immediately afterwards. This is my least favorite type of downhill because I work so hard to stay upright that I feel like I don’t get any time for recovery. Oh well!

The course continued downhill to the turnaround point where I realized with great surprise that I was currently the first place woman! I knew that I had a mile and a half of uphill ahead of me so was a little concerned about holding onto my spot, but tried to stay strong and mentally positive as I ran back towards the Y.

With a half mile to go I climbed a steep hill and emerged out of the woods at the bottom of yet another hill in the Y’s sprawling parking lot. Before the race I had imagined myself feeling renewed strength at this spot, a combination of being back on paved ground and knowing that the finish was close, but in reality by the time I hit this point I was totally drained. I shuffled up the hill as Matt cheered and encouraged me to finish strong. I had just turned into the final loop leading to the finish line when a woman zipped by me looking strong, happy, and downright perky. I huffed out “Good job.” as she streaked by and she kindly told me I was doing a good job too. By the time I panted across the finish line in second place I was completely and utterly spent. The photo below says it all… this is EXACTLY how I was feeling at the finish!!

Rocky Run 5K - this face exactly sums up how I was feeling at the finish!

Although I wasn’t impressed with how I ended the race, overall I was very happy with my time and second place finish. I completed the race in 26:50 which was 50 seconds faster than last year!! The course was also a little harder this year with that extra up-down in the first mile so this improvement was definitely encouraging.

Rocky Run 5K

Race #2 – Run for Victory 5K – Sunday, May 17th

Less than 48 hours after the trail race, I pinned on my bib for the Victory 5K in Downingtown, PA. Last year’s Victory 5K was a total breakout race for me. After a spring of 5Ks this is the race where I finally went sub-25, blowing away my old PR by almost a minute with a 24:17 finish. I knew that I didn’t have another PR performance in me this year, but I was hoping to at least match last year’s time on the fast, flat course.

Victory 5K

Unfortunately Sunday was not my day. I struggled through the race and barely squeaked through the finish under 25:00… my slowest road 5K since before last year’s Victory Run. Eek! I’ve (over) analyzed my performance in the weeks following Victory and here’s what went wrong:

  1. First and foremost, I was tired. I had just raced on Friday and was still feeling sluggish from Broad Street 2 weeks before.
  2. I had little motivation. I had just PR’d the 5K less than a month before at the Haverford Twilight Run so I felt ZERO need to even daydream about earning a new PR at Victory. I think this translated into me deciding beforehand that I didn’t need to show up with my A game. (But I don’t know if I could have even if I had wanted to… see #1!)
  3. It was HOT!!! May 17th seemed to be the first really humid day of the year. Victory’s 1PM start time put us squarely in the direct sun and heat of the day. Blech.
  4. I was burned out. Although I hate to admit it, after 14 races in 2015 I was completely burned out on May 17th.

I’ve been “streaking” since July 1, 2013. During all of these months with no rest days I have sometimes felt tired or sick or sore, but I have never felt truly burned out. Not until 1:25PM on May 17, 2015. It felt terrible. My body wasn’t running fast and my brain no longer cared. I got in line for my free post-race beer and agreed with Matt that it was time to take some time off from racing. (But not to end the streak… gotta keep that going!!) :-)

Looking really happy to be done the race

That’s the super-long beer line behind us.

So… not racing is exactly what I’ve been doing for the past month! I have continued to go to my Tuesday night track workouts, but beyond that have mostly been satisfied with slow runs (sometimes with Piper in tow towing me), hikes, and miles on the elliptical. I’ve gradually seen my times pick up on Tuesdays but the heat and humidity has been awful this spring and I’ve mostly continued to feel hot and slow.

Hopefully the last month will pay off and give me the mental and physical strength to break out of my burned-out funk tonight. Oh yeah… did I mention that in 2 hours I’ll be lining up for my first race post-Victory? It’s still really hot and humid out (even hotter than Victory, actually) and I’m still not sure that tonight’s the night for a PR, but I’m excited to give the Media 5 Mile Race my best shot! Wish me luck!!!

Miles since last post: 180.4
Days since last post: 40
Avg. Daily Miles since 7/18/13: 4.83
2015 MILES: 798.6

 Past Races:

•  May ’15: Broad Street 10 Mile Run (5/3), Rocky Run Trail 5K (5/15), Victory 5K (5/17)
•  April ’15: Tyler Trail 10K (4/11), Empower the Children 5K (4/18), Haverford Twilight 5K (4/26)
•  March ’15:
Athlete’s Closet March 5K (3/7), St. Pat’s 5K (3/14), Granogue Trail 10K (3/21), Pickle Run #3 (3/28)
•  February ’15: Athlete’s Closet February 5K (2/7), Pickle Trail Run #2 (2/21)
•  January ’15: SRA New Year’s Day 5K (1/1), Athlete’s Closet January 5K (1/3), Pickle Run #1 (1/17)
•  December ’14: Jingle Elf 2 Mile (12/5), Brian’s Run 5 Miler (12/7), Athlete’s Closet Holiday 5K (12/14)
•  November ’14: Trinity Berwyn 5K (11/1)  [PR], Metal Run 5K (11/8), Seven Summits Turkey Trot (11/27)
•  October ’14: Martin’s Run 5K (10/5), Fueled Up & Fired Up 5K (10/18), Bark in the Park 5K (10/25)
•  September ’14: Talk 5K Trail Run (9/13), Run A Muck Trail Race (9/20), Haverford Township 5K (9/27)
•  August ’14: Riddlewood 5K (8/3), Radnor Red Steeplechase (8/17), Pickle in the Streets 5K (8/28) [PR]
•  July ’14: Cam’s ‘Moonlight’ 5K (7/10), Swarthmore Independence Eve 8K (7/18)
•  June ’14: Radnor Conservancy 5K Trail Run (6/1), Media 5 Miler (6/20)
•  May ’14: Elwyn 5K (5/3), Run for Victory 5K (5/18) [PR], Rocky Run 5K Trail Run (5/30)
•  April ’14: Las Vegas Security 5K (4/3/, Rick’s Run 5K (4/19), St. Tim’s 5K (4/26)
•  March ’14: Athlete’s Closet March 5 Miler (3/1), Color Out Cancer 5K (3/30)
•  February ’14: Athlete’s Closet February 5K (2/1)
•  January ’14: Athlete’s Closet January 5K (1/4)
•  December ’13: Athlete’s Closet December 5K (12/14), New Year’s Eve YMCA 5K (12/31) [PR]
•  November ’13: Trinity Presbyterian 5K (11/2), Turkey Trot 5K (11/28)
•  October ’13: Fueled Up & Fired Up 5K (10/19), Oy Vey 5K (10/27) [PR]
•  September ’13: Run-a-Muck 5K (9/21)
•  The Challenge Begins: 100 Mile iPad Mini Challenge (7/23/13)

BBQ Baby-Back Ribs

BBQ Ribs

Matt and I made these oven-roasted BBQ baby-back ribs for my family at the Hunting Camp last weekend. This was our first time making baby-backs and they were delicious! I’m pretty sure that my brother single-handedly ate an entire rack… (But it technically wasn’t single-handedly because he totally had to use two hands to really dig into these saucy, meaty ribs!!) 😉I’d recommend lots of napkins and maybe some wet wipes when serving these!

When researching recipes for this meal, we originally thought that it would be neat to cook the ribs entirely on the grill, but we were doubling the recipe and quickly realized that 6 full racks of ribs would never fit comfortably on a standard grill.  With this in mind, Matt opted to do most of the “slow and low” cooking on rimmed baking sheets in the oven and simply finished the ribs on the grill for that final grilled flavor.  This made for an easy afternoon with very little hands-on work required up until the final grilling and cutting steps.

RIBS!

BBQ Baby-Back Ribs (serves 6; adapted from Williams Sonoma Grill Master)

Ingredients:
4 chipotles in adobo, seeded & chopped
4 cloves garlic, minced
2 tablespoons tomato paste
2 tablespoons balsamic vinegar
2 tablespoons brown sugar
4 1/2 teaspoons sweet paprika
4 1/2 teaspoons cumin
4 1/2 teaspoons dried oregano
4 1/2 teaspoons dried thyme
1 teaspoons ground cloves
Coarse salt

3 slabs baby-back ribs (6lb.)
1 cup of your favorite store-bought barbecue sauce

Directions:
To make the rub, combine the chipotle chiles, garlic, tomato paste, balsamic vinegar, brown sugar, paprika, cumin, oregano, thyme, cloves and salt in a food processor. Pulse until a smooth paste forms. If the rub is too dry, add 1-2 tablespoons water and continue to pulse. The rub may be refrigerated in an airtight container for up to two days.

On the morning before you serve the ribs, begin by removing the silverskin (membrane) off of the bone-side of the ribs.  (See here for tips.) Use a sharp knife to carefully trim any large sections of fat from the meat, then use your hands to slather the ribs with the rub.  Coat both sides of each slab evenly, then place the ribs bone-side down on a rimmed baking sheet, cover tightly with plastic wrap, and refrigerate for 4-6 hours or as long as overnight.

Flipping the ribs during roasting

Approximately 3 hours before dinner, preheat the oven to 275°F and allow the ribs to sit out of the refrigerator for 15 minutes. Transfer one rack of ribs to a second rimmed baking sheet (also bone-side down), then pour approximately 1/2 cup of water around the outer edge of each baking sheet. Cover the pans tightly with foil and place them in the oven. Roast for one hour, then remove the foil and flip the ribs over.  Continue to roast uncovered for another 1 1/2 hours, flipping every 30 minutes. The ribs can be prepared to this point a day in advance, then covered and refrigerated.

Ribs on the BBQ

Prep a gas grill for direct grilling over medium-high heat. Brush the roasted ribs with half of the barbecue sauce. Grill the ribs, turning once, until heated through, about 5 minutes per side. Transfer to a cutting board and cut into 1-rib portions. Arrange the ribs on a platter and drizzle with the remaining 1/2 cup sauce. Serve and enjoy!

BBQ Baby Back Ribs close

The Hunting Camp, 2015 Edition

912 Piper on the ATV

Last weekend Matt, Piper and I took a mini vacation in the central Pennsylvania wilderness. We stayed at Globe Run Rod and Gun Club – fondly referred to in my family as simply “The Hunting Camp” – for our seventh year of outdoor fun. 😄

I’ve blogged about our Hunting Camp adventures in previous years so feel free to check those posts out for more background (2013, 2014). For this year’s recap, I’m going to summarize the Hunting Camp in “Five Things Friday” style.

Five Things we enjoyed at the Hunting Camp in 2015

1. SWIMMING

Matt and I were excited to discover that Piper LOVES water!! She paddled around the lake with my brother’s German Shepherd, Lady, and even swam WAY out into the lake with Hershey to flush a flock of geese. (I don’t think Piper knew what was going on until the geese actually took off!)

I’m not a fan of swimming in “dark water” but it sure was fun to watch Piper take the plunge!

2. BOURBON

I don’t know anything about bourbon so for fun we had a bourbon tasting on Friday night. Our family members each brought various bourbons (we ended up with 11 bottles!) and it was fun to try them all. The verdict? Basil Hayden was my favorite (probably because it had the lowest alcohol content), but ultimately I think I’ll take a glass of wine over a bourbon any day!

3. HIKING

There are miles of wooded trails at the Hunting Camp and the adjacent Rothrock State Forest. Every day we took at least one hike with the dogs and on Saturday morning I ventured out on a solo 6 mile run in the state forest. My brother saw a black bear at camp just before Matt and I arrived on Thursday, so naturally I spent the whole run worrying about what I would do if a bear appeared around the next bend. (Run the other way? Make a lot of noise??) Luckily the largest animal I saw on my run was a squirrel so I was OK.

4. FOOD

Matt and I were in charge of dinner on Friday night and we had fun with it. We made BBQ baby-back ribs, panzanella, potato salad, cornbread, and strawberry-rhubarb crisp. YUM! The other days we feasted on sausages, burgers, hot dogs, shepherd’s pie, and lots of chips and guacamole. Good thing we did so much hiking! 😃

5. RELAXING

One of the best activities at the hunting camp involves no activity at all.  The huge rocking chair-lined wraparound porch is the perfect spot to relax with a book (or Kindle or iPad). The porch is also a great place to watch the dogs (all four of them!) who spent hours in the yard wrestling, playing chase, and chewing on sticks. By Saturday afternoon the dogs were exhausted!!

=====

After three days of fun we drove home late Saturday night with a very tired, very happy Piper.  We all had a great time and can’t wait until next year!

367 Piper in a clearing copy

 

Panzanella: A Blog-Worthy Salad

I made the same recipe two times this weekend and still found myself excited to serve up seconds on Sunday evening. That definitely makes this recipe for a Panzanella “bread salad” qualify as blog-worthy, don’t you think?? 😀

632 Panzanella Salad

According to Wikipedia, “Panzanella is a Tuscan salad of bread and tomatoes that’s popular in the summer. It includes chunks of soaked stale bread and tomatoes, sometimes also onions and basil, dressed with olive oil and vinegar.” According to my extended family, Panzanella is a tasty excuse to call toasted Italian bread soaked in dijon vinaigrette a “salad” and feel good about eating it. Just kidding… sort of. This bread salad is delicious, colorful, and easy to make and I have a feeling that we’re going to get many more requests for it at future family dinners!

When I bring Panzanella to a dinner party I do almost all of the work in advance. The vinaigrette can be made 1-2 days ahead of time and refrigerated in an airtight container, the veggies can be chopped and tossed together a few hours in advance, and the bread can be toasted 1-2 hours before dinner and stored in a ziploc bag. Making the salad then becomes a simple matter of tossing together the vinaigrette, veggies and bread about 20 minutes before dinner.

637 Panzanella Salad

Panzanella (from Ina Garten; serves 8-10)

Vinaigrette Ingredients
1/2 cup Extra Virgin Olive Oil
3 tablespoons Champagne Vinegar
1-2 teaspoons Minced Garlic
1/2 teaspoon Dijon Mustard
1/2 teaspoon Salt
1/4 teaspoon Ground Black Pepper

Salad Ingredients
1 Red Bell Pepper, seeded and cut into 1″ pieces
1 Yellow Bell Pepper, seeded and cut into 1″ pieces
1 Hothouse Cucumber, halved lengthwise, seeds removed and cut into 1/2″ slices
1/2 Red Onion, halved and cut into thin slices
3-4 Plum or Campari-sized Tomatoes, cut into 1″ pieces
3 tablespoons Capers, drained
20 Basil Leaves, sliced into 1/2″ strips
1 large Loaf of French or Italian Bread, cut into 1″ pieces
Olive Oil
Salt

Directions:
To make the vinaigrette, whisk all ingredients together in a bowl. Alternatively, combine all ingredients in a ball jar and shake vigorously. The vinaigrette can now be easily refrigerated or transported until it’s time to combine the salad.

Combine the peppers, cucumber, onion, tomatoes, capers and basil together in a large bowl.

Heat 1-2 tablespoons of olive oil in large saute pan over medium heat. Add half the bread and approximately 1/2 teaspoon salt. Cook the bread cubes, stirring and flipping occasionally, until the bread begins to toast and turn golden brown. Transfer the toasted bread to a plate to cool and repeat the cooking process with the remaining bread cubes.

To assemble the salad, combine the vinaigrette, vegetables, and toasted bread in a large serving bowl. Season with salt and pepper to taste. For best flavor, allow the finished salad to sit for approximately 20 minutes before serving… that will give the vinaigrette time to soak into the bread. 😀 Enjoy!

630 Panzanella Salad

Friday Five: Piper in May

Apparently posting fun quinquennial lists on Friday is a blogging “thing” so I’m making up my own version of the Friday Five today.  (And yes, I totally googled quinquennial; I learned a new word today!)

Top Five Photos of Piper in May

#1. Working hard to eat that stick! Our front yard was completely in bloom in early May… you can see the white crabapple in the background.  (5/2/15)

Stick eater 5-4-15

#2. Water Dog! We took Piper to the Darlington Trail and Matt walked into Chester Creek with her while I snapped some photos. She thoroughly enjoyed herself! (5/9/15)

Chester Creek 5-9-15

#3. Waiting on a train. After playing in the creek we continued on the Darlington Trail to the abandoned SEPTA line that used to run from Media to West Chester. I love train tracks! (5/9/15)

Piper on the tracks- 5-9-15

#4. Backyard wilderness. Piper was standing about 30 feet from the house in this shot, but I like how it looks like she’s in the middle of the woods. Also, that yellow squeaky ball at her feet is REALLY loud!  (5/28/15)

Tongue 5-29-15

#5. My goofy puppy. It was really hot yesterday afternoon so we retreated into the house for some indoor playtime.  I love her expression in this shot. (5/28/15)

Goof 5-29-15

Which photo is your favorite? Mine is #2.

Like what you see? Follow me on Instagram: @The_Little_GSP

Grilled Paella with Chicken, Shrimp and Sausage

What’s better than serving a one-pot meal to dinner guests? Serving a grilled one-pot meal that’s made entirely outside while your guests relax and drink craft beer on the patio! That’s pretty much how Matt and I spent the Sunday of Memorial Day weekend when we hosted my mom’s birthday dinner. We made grilled Paella with chicken, shrimp and sausage and it was definitely a hit. My mom actually asked for seconds (or maybe that was thirds?) during dinner… that NEVER happens!! :-)

Dinner Tonight- Paella on the Grill!

This paella looks really fancy, but in reality it’s not too complicated. The entire dish is assembled in a shallow paella pan (like these on Amazon) which is placed directly on a grill, giving you the combination of direct and indirect heat that you would otherwise need both a stovetop and oven to achieve. You do need a few special ingredients like saffron, smoked paprika and Spanish (dry) chorizo, but once you have those on hand the other elements of the dish are very easy to find and prep.

Here are a few pictures from the first time we made Paella a few weeks ago.  For Sunday’s family dinner, we increased the recipe by half and it easily served 6 hungry guests.

Sauting the Tomato Mixture

Sear the chicken thighs and chorizo, then cook the tomato and aromatics over direct heat.

Toasting the Rice

Stir the rice into the tomato mixture to toast it before adding saffron and broth.

Adding the chorizo back into the rice

Add back in the browned chorizo sausage…

Nestle the chicken into the rice

…and “nestle” the chicken thighs into the rice, being careful not to stir the rice mixture.

Adding the shrimp to the pan

To finish the dish, top with shrimp, peas, and peppers and cook until the shrimp are just opaque.

Chicken, Shrimp and Sausage Paella (serves 4; from Williams Sonoma Grill Master)

You will need…
1/4 teaspoon Saffron Threads
4 Bone-In, Skin-On Chicken Thighs
Salt and Pepper
4 tablespoons Extra Virgin Olive Oil
7-10 oz. Spanish Chorizo Sausage, sliced (we used Goya Chorizo)
3 Tomatoes, finely chopped
1 Yellow Onion, finely chopped
4-5 cloves Garlic, minced
1 tablespoon Fresh Thyme, chopped
1/2 teaspoon Smoked Paprika
1 cup uncooked short-grain Paella Rice, such as Calasparra
4 cups Low Sodium Chicken Broth
7 oz. jarred Roasted Red Peppers, drained and cut into strips
1/2 cup Frozen Peas
1 lb. 21-25 ct Shrimp, peeled and deveined
Fresh Parsley, chopped, for garnish
4-6 Lemon Wedges, for garnish

Directions:
Place the saffron threads in a small bowl with 2 ounces of hot water and set aside. Liberally salt and pepper both sides of the chicken thighs. Preheat a 15-inch Paella pan on the grill over high heat, then add the oil and place the chicken thighs in the pan skin-side down. Sear the thighs, turning once, until browned on both sides, about 5 minutes per side. Transfer the chicken to a platter and add the sliced chorizo to the pan. Saute the chorizo until it starts to brown, about 2-3 minutes, then transfer the chorizo to the platter with the chicken.

Add the tomatoes, onion, garlic, thyme and paprika to the pan and cook, stirring often, for 5 minutes. Add in the rice and stir for 2-3 minutes until slightly toasted. Add the saffron thread mixture and 2 cups of chicken broth and bring to a boil. Reduce the heat to medium, close the grill, and cook for 10 minutes.

Open the grill and add the reserved chicken thighs and chorizo back in into the rice mixture. Important: do not stir the rice! Use tongs to nestle the chicken thighs into the rice. Add an additional 1 cup of chicken broth, then close the grill again and cook for another 20 minutes.

Open the grill and again, resist the urge to stir! Distribute the shrimp, peas and red peppers over the top of the rice mixture and pour in approximately 1/2 to 1 cup more chicken broth (go with more if the rice looks dry). Close the grill and cook for another 5-7 minutes or just until the shrimp are cooked through.

Remove the paella pan from the grill and garnish with parsley. Arrange the lemon wedges over the dish and serve directly from the pan. Enjoy!!

Grilled Paella

At last… My Broad Street Run Recap!

You can read about the days before the race here: Broad Street Run Part 1: The Pre-Race Build Up

BROAD STREET PART TWO: The Race!!

Me and my Broad Street Medal!

Going into Sunday’s 10 mile Broad Street Run I had three goals:

  1. Stay calm, slow and relaxed during the first mile. My Broad Street mantra: You can’t win a 10 mile race in the first mile, but you sure can lose it by going out WAY too fast!! (Going out too fast is my specialty)  😄
  2. Run faster than my wild-guess seed time of 1:25:00 (I had never actually run 10 miles without stopping before so I didn’t really know what I could do.)
  3. HAVE FUN!!!!

When the first runners began the race at 8AM I couldn’t even see the starting line. I was wedged between thousands of people in the green corral on Somerville Avenue. The corral had rapidly filled up in the 40 minutes before the race, with my personal space shrinking from having room to sit and stretch on the pavement to having barely enough space to take off my long-sleeved throwaway shirt. (I literally could not extend my arms out when I tried to take my shirt off due to the crowds… and then I had no where to throw it away so I just dropped it at my feet!) This wasn’t a problem though because everyone around me was just as excited and happy to run the race and we were all eager to get to the start line!

Photo Credit: The Broad Street Run

Organizing a race for 40,000 people is no easy task. I was in the green corral. Photo Credit: The Broad Street Run

Finally at 8:17 I shuffled through the start with my corral-mates. At that point I had been standing on pavement for over an hour and my lower legs and feet felt super tight. Almost immediately we passed a church congregation cheering us on with a life-sized cardboard cutout of the Pope (I did a double-take!) and I settled in at a leisurely pace, being careful not to weave, dodge, or otherwise use up energy trying to move around people. I just went with the flow. The first mile beeped by… 8:51. WAY too slow!! Whoops. Well, at least I met Goal #1!! :-)

With my first mile behind me my legs had started to loosen up and I picked up the pace a little. City Hall came into view (and was SO pretty in the morning sunlight!!) and miles 2-5 ticked by easily and surprisingly evenly in 8:09, 8:14, 8:15, 8:08. Before I knew it I was passing Girard Avenue and the crowds along the street were increasing with every step.

The crowds are such a special part of this race. Thousands of spectators lined Broad Street, with the bulk of them (as far as I remember, at least) packed into the 2 miles between Fairmount and Washington Avenues. The energy was amazing!!! People had funny signs, little kids were holding out their hands for high-fives, bands were playing on the sidewalks and City Hall kept looming closer and closer.

Miles 6 and 7 flew by. I zoomed around city hall (the only turns on the course) and got caught up in the excitement. My splits were something like 8:31, 8:19 (the tall buildings messed with my garmin a bit) but these miles were just a blur. There were so many people cheering and I was having a blast!!!

After City Hall I happened to look up at a street sign and realized that I was already at Catherine Street. Matt was planning to stand a block south at Christian so I started scanning the crowds for his green t-shirt. It’s a good thing I was looking for him because he had no idea what I was wearing (despite helping me with my flat selfie the day before 😀) and he didn’t see me. I spotted him without a problem and yelled a quick hello to Matt, his sister, her husband and their new baby boy before continuing south on Broad.

After hitting the 7 mile point I began to feel tired. The tall buildings and giant crowds of center city faded away and the course was straight, flat and in the direct sun. I had been grabbing sips of water at most water stops and dumping the rest of the cup over my head (definitely was a surprise when I did that with a gatorade by mistake! 😁) so I felt hydrated, but my left hip was getting tired. Still, I “only” had 3 miles left… I race that all the time! I pushed onward, focusing more on my music and less on the dwindling crowds. Miles 8-9 ticked by in 8:28 and 8:34.

The final quarter mile!! Photo credit: The Broad Street Run

The final quarter mile!! Photo credit: The Broad Street Run

In the last mile I finally passed by the stadiums and the Navy Yard sign swam into sight. Before the race everyone warned me that I’d still have 0.25 miles to go once I crossed through the Navy Yard gate so I knew that in theory, but MAN was that the longest quarter mile EVER!!! I just kept moving forward and finally, blissfully, passed under the giant Broad Street Run finish arch.  Woohoo!!!

Broad Street Stats

I completed the race in 1:23:54, a full minute faster than my seed time. My first mile (8:51) was by far my slowest and I finished strong with a final mile split of 8:25. Overall, I averaged a pace of 8:23 over 10 miles… a feat that I never thought I would be able to pull off. I was tired, hot, and very, very happy at the end of the race.  😄

6838th place never felt so good...

6863rd place never felt so good…!

All in all this was a very rewarding, exciting experience and I would definitely consider running Broad Street again. I loved getting dropped off at the start (thanks Matt!!!) and I think that I fed off the energy of the crowds rather than being overwhelmed by them. Sure, it would have been nice to be able to warm up, stretch, or go to the bathroom in the hour before the race started, but having the chance to run 10 miles down Broad Street with 40K runners and huge crowd support made it all worth it in the end!

Miles since last post: 63.1
Days since last post: 13
Avg. Daily Miles since 7/18/13: 4.85
2015 MILES: 618.2

 Past Races:

•  April ’15: Tyler Trail 10K (4/11), Empower the Children 5K (4/18), Haverford Twilight 5K (4/26)
•  March ’15:
Athlete’s Closet March 5K (3/7), St. Pat’s 5K (3/14), Granogue Trail 10K (3/21), Pickle Run #3 (3/28)
•  February ’15: Athlete’s Closet February 5K (2/7), Pickle Trail Run #2 (2/21)
•  January ’15: SRA New Year’s Day 5K (1/1), Athlete’s Closet January 5K (1/3), Pickle Run #1 (1/17)
•  December ’14: Jingle Elf 2 Mile (12/5), Brian’s Run 5 Miler (12/7), Athlete’s Closet Holiday 5K (12/14)
•  November ’14: Trinity Berwyn 5K (11/1)  [PR], Metal Run 5K (11/8), Seven Summits Turkey Trot (11/27)
•  October ’14: Martin’s Run 5K (10/5), Fueled Up & Fired Up 5K (10/18), Bark in the Park 5K (10/25)
•  September ’14: Talk 5K Trail Run (9/13), Run A Muck Trail Race (9/20), Haverford Township 5K (9/27)
•  August ’14: Riddlewood 5K (8/3), Radnor Red Steeplechase (8/17), Pickle in the Streets 5K (8/28) [PR]
•  July ’14: Cam’s ‘Moonlight’ 5K (7/10), Swarthmore Independence Eve 8K (7/18)
•  June ’14: Radnor Conservancy 5K Trail Run (6/1), Media 5 Miler (6/20)
•  May ’14: Elwyn 5K (5/3), Run for Victory 5K (5/18) [PR], Rocky Run 5K Trail Run (5/30)
•  April ’14: Las Vegas Security 5K (4/3/, Rick’s Run 5K (4/19), St. Tim’s 5K (4/26)
•  March ’14: Athlete’s Closet March 5 Miler (3/1), Color Out Cancer 5K (3/30)
•  February ’14: Athlete’s Closet February 5K (2/1)
•  January ’14: Athlete’s Closet January 5K (1/4)
•  December ’13: Athlete’s Closet December 5K (12/14), New Year’s Eve YMCA 5K (12/31) [PR]
•  November ’13: Trinity Presbyterian 5K (11/2), Turkey Trot 5K (11/28)
•  October ’13: Fueled Up & Fired Up 5K (10/19), Oy Vey 5K (10/27) [PR]
•  September ’13: Run-a-Muck 5K (9/21)
•  The Challenge Begins: 100 Mile iPad Mini Challenge (7/23/13)