The run was a fundraiser for Save-a-Limb Foundation, a group that utilizes cutting-edge breakthroughs to help people with limb deformities who may not be able to afford reconstructive surgery and physical therapy. Without these, often times the result is amputation.
Our good friends have a child whose leg was significantly shorter than the other at birth. And here he is, a toddler, with more major surgeries under his belt than most of us will have in our lifetime.
My family is inundated at present, so I dropped out of this run a while ago, only to sit on my decision. Finally, with less than five hours to go, I called some friends to see if I could still participate in the Custom GoRuck. But I must admit that there was one more motivation for me.
Since my wife and kids were out of town, they were texting to see how I was. Our oldest daughter asked if I was running, and when I replied ‘no’ she replied with a simple frown face. That was it. What had I done? Was I so worried about not training and being out of shape that I wouldn’t show up for Brayden, this brave kid who just smiles when you talk about how hard things are?
So, with nothing but a vegetable wrap and beer in my stomach, I headed to the staging area with friends. The only thing that I had ready was my 40-pound rucksack; it would reside on my back for the next twelve hours. I had to borrow water bottles, a reflective belt and other required items. And then we were off.
If you have never heard of GoRuck, here is a quick rundown. Anyone can run, but the leaders (Cadres) are all highly decorated U.S. Special Forces combat veterans. And they do a great job motivating you and beating the crap out of you for 12 hours, all with your ruck on your back. Then there are the team weights: a 45# water can, two 700-pound logs, sea bags filled with wet sand (we’re still trying to figure out how much those things weighed), a 30# mallet and a gaggle of 2x4s. It mirrors an entry-tryout that one would take for the Special Forces, but of course the latter will last for days if not weeks. And the point is that no one gets through it alone. Everyone works together.
I could not move with great ease on Sunday, but I knew that I had hit my wall. It was time to get back to healthier foods (I know it’s a common theme, but sugar is so good!) and take advantage of all of the amazing produce stands we have down here.
A quick run into Parker’s Produce on Route 50 yielded me some local corn, beans and Mahi-mahi, and I was off to the races. It’s now Tuesday and I feel great, testament that every now and then we can all use that little kick in the can.
Parmesan-crusted mahi, tomato pesto, bean, corn
serves four
four 6-oz. portions Mahi-mahi
1c. parmesan breading (recipe follows)
1/2 c. homemade creamy Caesar dressing
1/2 c. oven-dried tomato pesto (recipe follows)
beans and corn, as needed (recipe follows)
Put the Mahi in a plastic bag and toss gently but thoroughly with the dressing. Let sit for 20 minutes.
Remove from bag and lightly coat with your breading.
Bake in a 400F oven until cooked through, approximately 12-15 minutes, depending on your oven.
Remove and serve immediately with butter and herb-drenched corn, beans and some tomato pesto on top.
Parmesan breading
1/2 c. bread crumbs
1/4 c. grated parmesan
salt and pepper as needed
1 tsp. granulated garlic
Combine ingredients. If you want this to be homogenized, run through a Vitamix.
Oven-dried tomato pesto
Three ea. Roma tomatoes, vine-ripe
EV olive oil, as needed
Salt and pepper, as needed
1 c. pine nuts
Two handfuls fresh basil
Three cloves garlic
1 tsp. fresh lemon juice
1/4 c. Parmesan cheese
Coat tomatoes lightly with olive oil and season with salt and pepper.
Place in 200F oven until mostly dehydrated; similar to sundried tomatoes.
Remove from oven and place tomatoes and remaining ingredients in blender.
Blend until smooth, adding more oil if needed. The oil will stabilize this preparation and it will last in your refrigerator for quite some time.
four ears fresh corn, shucked
1# fresh green beans, picked and cleaned
water, as needed
salt (see note in instructions)
1/4 c. sugar
2 c. whole milk
butter, as needed
fresh herbs
Bring one gallon of water, with milk and sugar, to a boil and add salt so it tastes ‘like the ocean’. Add corn and cook for about six minutes.
Add green beans and cook until they are tender. This is a preference thing, so take it as long as you can. Make sure to keep your water at a firm simmer.
When done, remove, toss with butter and herbs, and serve.