Read this yesterday.
Thought it was fitting to well, pretty much everything in life right now.
http://singletrack.competitor.com/2012/06/training/willows-wisdom-on-the-rocks-beginning-to-trust-your-bodys-wisdom_32288
Triathlon and other little snippets
Thursday, June 28, 2012
Wednesday, June 27, 2012
Home now
Ok. We've made it! Victoria has been amazing. Not to rub it in or anything... but um, there was a reason we wanted to be out here. No wait. Many reasons we wanted to be out here. Mainly because it's AWESOME here!
Settling into our 900sq ft home has been interesting. The collection of stuff is mind boggling. Why do I need all this?? A couple of mixing bowls are fine, but 6? Ridiculous. It is my goal over the next two weeks to weed through more stuff and be realistic with what is really necessary.
Last week I was shadowing with Noa from PT Performance. And it's been fantastic. The group is wonderful. It's been a great kick to finish my coaching certifications! Yikes. But I continually remind myself "It's only as hard as I make it". I've been the queen of procrastination, but no more! I will get this done. I have amazing support to make it happen too. So no more excuses.
A week in and we've been riding, and running as much as time and the body allows. A lot of adjustments still though. Pretty sweet to run by the ocean. I mean it's right there!
I swam at Thetis Lake on the weekend as well. Amazing. The water was the perfect temperature. Wasn't gasping for air when I got in.
Mark and I rode the Tour de Victoria on Sunday. What a ride! Absoloutly beautiful.
No videos on the site for 2012 yet though. What a day.
Speaking of riding... it's time to get after one for today. Have much to accomplish before 5pm!
Videos and photos to come...
Settling into our 900sq ft home has been interesting. The collection of stuff is mind boggling. Why do I need all this?? A couple of mixing bowls are fine, but 6? Ridiculous. It is my goal over the next two weeks to weed through more stuff and be realistic with what is really necessary.
Last week I was shadowing with Noa from PT Performance. And it's been fantastic. The group is wonderful. It's been a great kick to finish my coaching certifications! Yikes. But I continually remind myself "It's only as hard as I make it". I've been the queen of procrastination, but no more! I will get this done. I have amazing support to make it happen too. So no more excuses.
A week in and we've been riding, and running as much as time and the body allows. A lot of adjustments still though. Pretty sweet to run by the ocean. I mean it's right there!
I swam at Thetis Lake on the weekend as well. Amazing. The water was the perfect temperature. Wasn't gasping for air when I got in.
Mark and I rode the Tour de Victoria on Sunday. What a ride! Absoloutly beautiful.
No videos on the site for 2012 yet though. What a day.
Speaking of riding... it's time to get after one for today. Have much to accomplish before 5pm!
Videos and photos to come...
Friday, May 18, 2012
Chocolate cake
As promised, a glance at the devine chocolate goodness that was brought home for me last night.The cake came from Gravity Expresso & Wine Bar in Inglewood.
It was delectable! You didn't need much. And with a glass of Ripasso.. Delicious.
A great way to start off the long weekend.
Thursday, May 17, 2012
Finally I am sitting down and writing. Perhaps it's the exorbitant amount of wine that I've consumed this evening that's inspired me to write. Something. Maybe nothing... This will be short and sweet. Hopefully. I have some cheese and gluten free chocolate cake coming home to me right this moment and can't wait to dive into that too! So I'd best not blab too much.
Updates... updates.. March and April, a little adventure. I fell and broke my wrist at the begining of March when I slipped on a little bit of ice and went down. Hard. Gross. Still hear the sound of the bone snapping in my head when I remember the fall. A nice stay in emerg for a few hours that day. And thoughts of the training season.. well, I knew that the broken bone was temporary. I'd be on the pain train with training, in no time. But I decided to not run or ride, or swim for a few weeks after I broke the end of my radius. This way the bone would heal properly, and I wouldn't need surgery if the bone slipped/ didn't stay set. The 3 weeks came and went. I got the Dr's okay to be a "little" more active. Right away, I hopped on my bike(inside of course) and rode my heart out for the next 3 weeks until the nasty, cast came off. After 6 weeks came and went, the cast was removed, arm withered a smidge, sore, stiff, and achy. I have to say I felt a little at odds with what I was supposed to do with my skinny little apendage. But I got in the water and attempted a swim. More like dragging a lead log through the water. Even more so than usual. I whined in my head about how much it hurt- often- for a couple of weeks.
Then it got warm out for a couple of days at the end of April, and I got on the bike for the first outdoor ride of the season. My sweet husband and I peddled our hearts our for a couple of hours one of those warm days. Nothing crazy. But the weather was sweet, and the sun unforgiving with its blazing rays of light. We soaked it up. It was a good season starter. Flat and fast. Well, my "fast". It's all relative right?
With work and a little broken wing, it was a little tiring some days, but we still managed to get the house in order to put it up for sale.
It sold last Friday.
Which means we are finally moving to Victoria, BC. Very surreal.
I've given my notices for classes. That was a bit tough at a couple of places. But those that know me and understand the new adventure, were more excited for me than sad that I was leaving.
I don't know what to expect on the island. So I'm trying to be mindfull to drop all expectations. That's been the lesson the past couple of weeks. Dropping expectations. It's funny what happens when you just go with it. Try to work hard, do your best, and let expectation fade away. Or go in with no expectations.
I have visions of endless amounts of open trails, a change of scenery for highway riding, copious amounts of raw oysters, and delicious white wine. Maybe a job fits in there somewhere...
The smell and sound of the ocean awaits!
Chocolate cake pictures to follow :)
Updates... updates.. March and April, a little adventure. I fell and broke my wrist at the begining of March when I slipped on a little bit of ice and went down. Hard. Gross. Still hear the sound of the bone snapping in my head when I remember the fall. A nice stay in emerg for a few hours that day. And thoughts of the training season.. well, I knew that the broken bone was temporary. I'd be on the pain train with training, in no time. But I decided to not run or ride, or swim for a few weeks after I broke the end of my radius. This way the bone would heal properly, and I wouldn't need surgery if the bone slipped/ didn't stay set. The 3 weeks came and went. I got the Dr's okay to be a "little" more active. Right away, I hopped on my bike(inside of course) and rode my heart out for the next 3 weeks until the nasty, cast came off. After 6 weeks came and went, the cast was removed, arm withered a smidge, sore, stiff, and achy. I have to say I felt a little at odds with what I was supposed to do with my skinny little apendage. But I got in the water and attempted a swim. More like dragging a lead log through the water. Even more so than usual. I whined in my head about how much it hurt- often- for a couple of weeks.
Then it got warm out for a couple of days at the end of April, and I got on the bike for the first outdoor ride of the season. My sweet husband and I peddled our hearts our for a couple of hours one of those warm days. Nothing crazy. But the weather was sweet, and the sun unforgiving with its blazing rays of light. We soaked it up. It was a good season starter. Flat and fast. Well, my "fast". It's all relative right?
With work and a little broken wing, it was a little tiring some days, but we still managed to get the house in order to put it up for sale.
It sold last Friday.
Which means we are finally moving to Victoria, BC. Very surreal.
I've given my notices for classes. That was a bit tough at a couple of places. But those that know me and understand the new adventure, were more excited for me than sad that I was leaving.
I don't know what to expect on the island. So I'm trying to be mindfull to drop all expectations. That's been the lesson the past couple of weeks. Dropping expectations. It's funny what happens when you just go with it. Try to work hard, do your best, and let expectation fade away. Or go in with no expectations.
I have visions of endless amounts of open trails, a change of scenery for highway riding, copious amounts of raw oysters, and delicious white wine. Maybe a job fits in there somewhere...
The smell and sound of the ocean awaits!
Chocolate cake pictures to follow :)
Monday, February 27, 2012
Maui
It's been too long. Been meaning to get after this little post for awhile.
Maui was AWESOME. The pictures say it all. And that's all I'm going to say about that.
Maui was AWESOME. The pictures say it all. And that's all I'm going to say about that.
Monday, January 2, 2012
Almond Biscotti- Gluten Free
I meant to post this recipe prior to the holiday, but got too wrapped up in staying away from the computer and anything "work" wise. It felt so good.
Time flyes when you're having fun.
But now the new year is here and it's back to work !
GLUTEN FREE ALMOND BISCOTTI
1/4 cup butter
1/2 cup organic cane sugar
1 egg
2 tsp kahlua
Zest of 1 lemon
1/4 cup tapioca starch
3/4 cup almond meal or almond flour
1/2 cup white rice flour
1/2 cup, finely ground, cornmeal
2 tsp baking powder
1/4 tsp salt
1 tsp allspice
1 tsp xantham gum
1 cup whole almonds, roughly chopped
Pre-heat oven to 325 degrees F.
Line a baking sheet with parchement paper, and lightly grease with coconut butter.
Using a food processor with the large chopping blade:
Cream together butter and sugar until light and fluffy.
Add the egg, kahlua, lemon zest and blend well again. Scraping down the sides to incorporate the ingredients well.
Add all the dry ingredients in the processor, except whole almonds. Blend well again.
Then add whole almonds and pulse to combine.
Divide mixture into two pieces.
Place on the cookie sheet and shape into flattened "logs".
Bake 30 minutes, or just until lightly browned, and they have risen a bit.
Remove from the oven and let them rest for 25 minutes or so.
*DON'T TURN OFF YOUR OVEN YET*
Then slice the logs widthwise with a sharp knife.
Place pieces back on the cookie sheet.
Then place cookie sheet back into the oven to bake for another 25 minutes until nicely browned all around.
Once time is up, and they look nice and toasty, remove from the oven and allow to cool completely.
Store these in a glass cookie jar in your fridge. They won't last too long anyhow, so not to worry about them going bad!
*Recipe adapted from Whitewater Cooks at home, by Shelley Adams-Pistachio & Polenta Biscotti
Time flyes when you're having fun.
But now the new year is here and it's back to work !
GLUTEN FREE ALMOND BISCOTTI
1/4 cup butter
1/2 cup organic cane sugar
1 egg
2 tsp kahlua
Zest of 1 lemon
1/4 cup tapioca starch
3/4 cup almond meal or almond flour
1/2 cup white rice flour
1/2 cup, finely ground, cornmeal
2 tsp baking powder
1/4 tsp salt
1 tsp allspice
1 tsp xantham gum
1 cup whole almonds, roughly chopped
Pre-heat oven to 325 degrees F.
Line a baking sheet with parchement paper, and lightly grease with coconut butter.
Using a food processor with the large chopping blade:
Cream together butter and sugar until light and fluffy.
Add the egg, kahlua, lemon zest and blend well again. Scraping down the sides to incorporate the ingredients well.
Add all the dry ingredients in the processor, except whole almonds. Blend well again.
Then add whole almonds and pulse to combine.
Divide mixture into two pieces.
Place on the cookie sheet and shape into flattened "logs".
Bake 30 minutes, or just until lightly browned, and they have risen a bit.
Remove from the oven and let them rest for 25 minutes or so.
*DON'T TURN OFF YOUR OVEN YET*
Then slice the logs widthwise with a sharp knife.
Place pieces back on the cookie sheet.
Then place cookie sheet back into the oven to bake for another 25 minutes until nicely browned all around.
Once time is up, and they look nice and toasty, remove from the oven and allow to cool completely.
Store these in a glass cookie jar in your fridge. They won't last too long anyhow, so not to worry about them going bad!
*Recipe adapted from Whitewater Cooks at home, by Shelley Adams-Pistachio & Polenta Biscotti
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