Quick Red Hot 55k Run-down

A top-10 list of some takeaways from Saturday.

1. Slickrock is frustrating.
2. 7:20 pace is the warm-up.
3. Slickrock is basically an oven.
4. Japanese runners love KT tape on their knees.
5. Ibuprofen is an essential nutrient.
6. Every ultra should have Mountain Dew.
7. Steep climbs are difficult after 20+ flat, fast miles.
8. Sand gets everywhere.
9. 75 degrees feels oppressive in February; no matter what.
10. I want a shirt that says 'red meat athlete #runonbeef'

Saturday was fun, though I was distinctly unprepared for what the slickrock gave me.  Not much happened really; once I got to the slickrock at mile 20-21, my body just wouldn't really do what I wanted it to do. Likely this was a combination of low calories and my hips being locked into their stride from those first 20-21 cruiser miles.  Running on the slickrock felt akin to performing plyometrics. For twelve miles. 

I'm much more stoked about what the RMR ladies pulled off and what my Hokie friends did back in Virginia at Holiday Lake. They had four guys under four hours. Unreal.  The weekend as a whole makes me want to get my ass in gear. I see lots of circles on an oval in my future. 17 weeks until Bighorn. 

That Good Good: Healthy Fats Pasta Sauce

I haven't posted anything food-related in quite some time. This was just too delicious (and simple) to not share though.  I had a weird, rather specific craving for pasta and avocado and spicy food for lunch so out this idea came. Cream-based sauces with a bit of spice are about my favorite on pasta, so here you go! I made this with what I had laying around, it would easily be tweaked, so please share any suggestions! (That means you Kristen)

Ingredients:

• One ripe hass avocado
• ~1/2 can of coconut milk (mine was the bottom half, so mostly solid & meatier)
• ~1/4 stick of butter (adjust to preferred creaminess)
• Healthy dose of curry powder (I went with Ghost Curry from Savory in Boulder)

Add half your butter to a sauce pan and melt over low-medium heat. Square the avocado and add to the sauce pan. Mash vigorously (I need a better word there). Add the coconut milk and curry powder and blend well, leaving small chunks of the avocado for texture. Simmer for 7-8 minutes.  Add and mix the last half of the butter right before serving to enhance the creaminess without risking it browning. 

I'm currently eating this with a delicious organic rotini from Costco, and it tastes similar to mac n cheese, but I actually like it more.

Quick and dirty blog post, cheers.

With Uptown Funk blowing up, I thought I'd post a classic.