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Emmett Freedman's avatar

I keep thinking that one week this newsletter is going to stop feeling like it's written directly to me. You'll post something about loving Nike shoes and I'll just be like "whelp, was fun while it lasted." But you just keeping hitting the nail on the head!

Competition in running is nuts, and it's even crazier in trail running. In my first 50K, I came upon a guy who was hobbling with eight miles to go, and slowed down to chat for a second or two, assuming I was about to blow past him. He was physically defeated. Well, at the end of our chat he said "what am I doing? I've dealt with far worse than this," sped off and absolutely torched me. He was sitting in an ice bath when I eventually rolled through the finish line. Add to that the fact that in some trail races (loops in particular) it's pretty hard to tell where anyone is in the race, and competition becomes an absolute headgame.

One thing I'm curious about is comradery on the trail. I've found I'm a bit less competitive during a trail race, because I find someone new to run with and we end up keeping each other company. Maybe I'm just soft but it's one of my favorite parts of trail running. I'm also not at the point where I honestly feel I could win a race, so maybe the pros/serious contenders would laugh at this.

Ditto on journaling and the importance of healthy staples. Mine right now are roasted potatoes. I always have roasted potatoes in my fridge, that I stick in salads or eat with scrambled eggs.

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Caroleen Verly's avatar

Soup is a topic I could write about! :-) We eat vegetable soup all the time...my specialty (learned from my mom) is called "fridge soup". Anything (within reason) in the fridge at soup time goes into the soup. Little leftover bits of spaghetti and tomato sauce and all! The soup process starts with making bone broth in my pressure cooker, and then each soup always has a base of sauteed onions, then whatever vegetables I have (in one color way -- I don't mix green and orange vegetables in the same soup as it doesn't look appealing once pureed), the fresh bone broth, other fridge bits (think yesterday's leftover oatmeal), some lentils maybe, salt and spices, and then once everything is soft, I puree the whole thing silky smooth and adjust the flavors to taste. My picky household eaters eat (and enjoy!) not realizing exactly what is in there. Maybe this peek behind the curtain sells fridge soup short...it really is so delicious!

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