Rating Races (By Post-Race Chow, of course)

There are a multitude of ways for a runner, bicyclist, triathlete, etc. to rate the quality of a race. Beautiful scenery, a challenging course, the vibe of the crowd, weather, even the cost (value) - just to name a few. But let's be honest: many of us run because we love to eat with little or no associated guilt. And for post-race chow in the greater Howard County area, nothing tops the Clyde's 10K.

The post-race report on the Striders web site

http://www.striders.net/races/clydes/2009/

sums it up well:

"After finishing, runners and volunteers appreciated the fabulous outdoor brunch served by Clyde's of Columbia. Post-race fare included oranges, bananas, California strawberries, HUGE croissants, fruit salad with yogurt, bagels and granola bars, hearty pasta salad, and a particularly succulent white bean chicken chili. Runners washed down the food with Heinekin and Amstel Light, Coca Cola products, or bottled water. Hundreds of them enjoyed the picnic on the grass overlooking Lake Kittimuqundi."

All this at 9 am on a Sunday morning. I have no problems eating immediately after even the hardest of runs, and so I headed straight for the chicken chili after the race. I was too slow getting to the beer before the kegs were drained however. I'll plan a different strategy next go around.

Apparently I am not the only one who thinks this is a great race for food:

http://www.examiner.com/x-3696-Baltimore-Running-Fitness-Examiner~y2009m3d17-31st-Annual-Clydes-10K--Fun-Run

On a more recent note, the Laurel LARS 5K Turkey Trot (this morning) seemed average from a food perspective at the finish line. Typical stuff: white bread bagels and cream cheese, bananas, oranges, coffee (nice touch on a dreary morning), but nothing to get excited about. But about 20 minutes after I finished, out came the pies (from local bakery Kake Korner). Boxes upon boxes of pies. Initially they were handed out as prizes for the fastest runners. Then a pie for the person who came the farthest (it was California). Then the oldest, the youngest, the last to finish, the person whose bib number was closest to 100, the highest bib number, the family with the most members participating, and so on. I wasn't lucky enough to score a pie (not that I really needed it given what I had for dessert this evening), but this pie giveaway was entertaining to watch.  I'll be back next year but with a strategy: fly back from my Hawaiian vacation the evening before, bring my whole family, run like mad, and be the last to register!    ; )

Mint-Filled Brownie Cupcakes

My younger daughter made these delicious cupcakes for a charity bake sale at my office. Original source: Martha Stewart's Cupcakes (2009).

8 oz. semisweet chocolate (use chocolate chips)
1/2 cup unsalted butter
1 cup sugar
3/4 tsp. salt
3 large eggs
1/2 cup all-purpose flour
1/4 cup unsweetened cocoa powder, sifted
12 small peppermint patties

1. Preheat the oven to 350 degrees. Line your muffin tin with paper liners. Place the chocolate and butter in a heatproof bowl set over a pan of simmering water. Stir occasionally until just melted. This should take about 5 minutes.

2. Remove the bowl from the heat. Whisk in sugar and salt until smooth, then whisk in the eggs. Whisk in flour and cocoa until smooth. Do not overmix.

3. Spoon 1 heaping tbsp. of batter into each lined cup. Place one Peppermint Patty on top, pressing into the batter. Top with two tbsp. batter, ensuring you cover the patty completely. Bake, rotating the tin halfway through, until cake tester comes out with only a few moist crumbs. This should take about 35 minutes. Transfer to a wire rack and cool completely before removing cupcakes.

4. Eat the cupcakes.

This receives the highly coveted Hungry Bob Seal of Approval.

St. Matthew’s Multi-Cultural Festival: A Foodie’s Delight

Slavic, Romanian, Lebanese, Greek, and even Mexican and American foods were on display at this annual suburban festival. Under large tents on a gorgeous fall afternoon, the family and I sampled pierogi, spanakopita, huluptsi (meat-filled cabbage), and various tasty desserts like Slavic nut rolls. These are not foods I eat often so I’m not a great judge, but they were definitely homemade and most were quite tasty. Most Orthodox congregations are comprised of a single predominant ethnic group (such as Russian or Greek), but according to Father Ray, St. Matthew’s is a very diverse ethnic mix, which explains the wide range of offerings.

Inside, Father Ray gave us a tour of the beautiful, ornate sanctuary and took delight in explaining the significance of various Orthodox icons and traditions. He also demonstrated the wonderful acoustics of this roughly three year old building. Outside, Balti Mare, a traditional Eastern European folk band, belted out tune after tune in keys and tempos reminiscent of music we’d heard at a recent Bat Mitzvah. [Side note: I would love to chat with a musicologist about the commonality between Eastern European Christian and Jewish folk music.] Diverse food, folk music, great weather and a touch of theo-cultural education made for a memorable event.

We’ll be back next year.

http://stmatthewfestival.org/
Date visited: October 3, 2009