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Hello from Lutsen, Minnesota!
Jason and have just finished a post run swim, ready to dig into the chili and cornbread they provide for the runners. The weather is gorgeous for sitting around and enjoying conversation…a little warm for me in regards to careening down the trail with my hair on fire. 
Thank goodness for the aid station at the half way point – water, heed electrolyte drink, fruit, gummi bears, you name it. I am SO glad I grabbed a third of an orange and carried it with me until a major climb a few miles later – an orange never tasted so good.
I feel better than I anticipated I would, what with having a week off training for an allergy.virus.cough sorta thing about two weeks ago. I was able to squeeze in two good runs before tapering off for a couple days this week. I was hoping to finish in under three hours (which would have matched my average pace from the Duluth TrailFest run last summer) and I finished in 2:50 straight up. I’m happy with that for the elevation and quality of terrain we covered. The two women I passed in the last mile of exposed gravel road were not far behind me at the finish and we shared a grateful exchange of ‘well done’ while giving up our chip and waiting in line for a garden hose. Finished 77 overall and 13 of 74 in my age group.With my slightly delirious counting of female runners on the single track out and back course ahead of me, I’d estimate I was around twentieth of female finishers. Update: Race results are available online and out of 132 women racing the 25K, I was the 16th female to finish! Whooooo!
Jason on the other hand with his speedy legs and strong lungs got 8th place overall. That’s my man!
Now off to get some food at The Scenic Cafe on Hwy 61 just north of Duluth, then to see my family. Super excited to encourage my sister-in-law who is training for Grandma’s Half Marathon in June and to see my brother and my nieces. And they feed us well when we visit. I hope they are ready for our appetites after that long run in the heat!
Next up, more trail running through the summer and potentially another 25k in July, then the Superior Fall Trail Race called the Moose Mountain Marathon. Yep – 26.2 gnarly miles of technical trails. Yes.
Enjoy your weekend!
Cheri
The remaining MOVE MORE t-shirts are on sale…$10 for a recycled cotton t that is super soft and comfy and will not shrink. Ask about sizes the next time you’re in for a lesson.
Also, TRX Suspension Training Systems are on sale. Burn calories, not cash as they say with this holiday savings of 20%. Here’s the instructions to save:
1) Go to my website at www dot live well evolve dot com
2) Click on and follow the link for TRX provided on my website
3) Shop!
4) Upon checkout, enter the promotional code TRXGIVE to save 20%! YES! Score.
Many thanks for your loyal patronage and local support this holiday season. If you need other small gift ideas, ask me about custom-blended teas, journals, and Franklin Method products to help your loved ones have a healthy, inspirational holiday.
Namaste,
Cheri
https://register.gorun.org/FestivalTurkeyTrot-EauClaire
Go to the link above for details about this community race, supporting Boys and Girls Club and the YMCA. Race starts at 8am on Thanksgiving day…plenty of time to get in your workout before the Packers or Turkey (or veggies) festivities begin!
Join me and several friends for the Turkey Trot! A few people I work with have already registered…why not join us?
See you there….gobble gobble!
Cheri
So I was delightfully presented with not one, but two zucchinis the size of my right thigh. Seriously, holding them up to my body they ran from my iliac crest all the way down to the top of my patella. When sliced, they were round creamy green circles with little peep holes where the seeds had fallen free from its flesh. Ah, summer. Thanks to Lyndon and Sarah for your generosity!
Summer turned into fall and I still had zucchini left (even after baking about 6 loaves of classic [albeit low-sugar whole wheat] zucchini bread, a zucchini-coconut cofffee cake, and zucchini brownies. Among other things. My oven was tired so I let it rest until one fateful day in late September. It was time to use up the last of my large rounds of this somewhat squashy vegetable and fire up the oven.
Enter two glass lasagna pans (one for eating right then and there through the weekend, the other for my freezer). Here is a rough recipe of what I made, and the only thing I’d change is to trim at least some of the thick green peeling off before using the zucchini slices. It was mostly enjoyable, but in certain bites you’d end up feeling like it was flossing for you. Your choice, to peel or not to peel. :)
Open up a tube of Polenta (an Italian corn product you can find in the produce or chiller section of the store)
Slice the polenta about a 1/4 or 1/3 inch and put in the base of the glass baking dish. Splash a little olive oil and a dash of sea salt, then hold the pan and swirl it around until the oil has coated each slice lightly.
Put the polenta under a broiler for about 10-15 minutes, until they start to get golden brown around the edges and a chewy texture. Take them out and let them cool a bit while you prep these steps below -
If you’re really ambitious (and trying to get rid of the garden’s bounty) you can make your own marinara sauce by using garlic and onion, adding fresh tomatoes and simmering it down until is has the thickness you want. Fresh basil is a nice touch here, too.
If you’re not totally vegan and feel like using cheese, make the following mixture. One tub of ricotta cheese, freshly grated parmesan and asiago, about a cup of each, and shredded mozarella all get dumped together and mixed…then add italian seasoning, sea salt and black pepper to taste.
From here, you’re ready to assemble your lasagna. Layer the zucchini slices, tomato sauce, and cheese mixture until the pan is full to the brim. If you’re working with cheese, give the top a little sprinkle before you garnish with a little wedge of zucchini on top. Cover with foil.
Bake at about 350 for between 45-50 minutes with the foil on. Finish baking until the top is golden, about 10-15 minutes.
ENJOY! I had a great time making these dishes and even sent a photo to a friend when they came out of the oven. If you’re freezing one of them, be sure to let it cool completely, then wrap it snug with saranwrap before you put the lid on.
Eat well,
Cheri
