Smith Rock Ascent 50K

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A few weekends ago I ran my second 50K at the beautiful Smith Rock State Park in Terrebonne, OR. I couldn’t have asked for better weather – the temps were cool and the sun was shining. The course was a lollipop on a mostly single-track trail with about 4,600 ft of elevation gain. There were roughly 300 racers toeing the line and the excitement at the start line was energizing. I didn’t feel very strong with my training, so my goal was just to have fun and hopefully finish in around 6 hours.IMG_0675The first three miles were fast – we wound along the Crooked River through the basalt cliffs. Miles 4-5 started a steady 1,100 ft climb with plenty of switchbacks. This is where the pack started thinning out and racers fell into place. I did a lot of hiking on this portion but the sweeping views of Mt. Hood and Three Sisters made it worth the slower pace. The next two miles I fell in line with a group who kept a quick pace into the first aid station at mile 7.SmithRock1After swinging through the aid station, it was another short climb before four miles of downhill relief. I chatted with another runner through this section about all of the other races he’s done (he had quite the impressive resume!). He helped me keep a sub-10 min/mile pace – and even one sub-9 minute mile – and before I knew it we were done with 12 miles and rolling into the second aid station. After refilling my water bladder I was on my way again.

I need to work on my facial expressions when I see the photographer!

There were about 7 miles to go until the next aid station with some killer climbing. We climbed 1,400 ft in the first 4 miles before diving back down. This portion of the trail was also through some ranch land so we saw plenty of cows. Matt and Snickers had been out hiking and surprised me at mile 17! It was nice to see some familiar faces just past the halfway point. The trail turned into a gravel service road so it was a couple of fast and easy miles into aid station 3.

It was another 7 miles to the next aid station; the first couple of miles were on the gravel road and I sped down those at a quick clip. I ran into Matt and Snickers again around mile 23 where I snagged some sunscreen and body glide before continuing on. The next three miles to the aid station were at a slight incline. My mind was saying “run” but I had a hard time getting my legs to follow suit. It was no doubt a combination of fatigue as well as altitude – the course started at 3,000 ft. and had a max elevation around 4,700 ft. I ended up hiking a good portion of this section before hitting the final aid station at mile 26.IMG_6639 v2 I refilled my water bladder, grabbed a popsicle, and hit the trail for the final 5 miles. I fell back into step with a couple of the people I had run with earlier in the day and we cruised along for two mostly flat miles. We hit a steady descent where I gained some speed and peeled off from the pack. The last mile wound along the river again before a final steep climb to the finish.

I cruised across the finish line in 5:52:49, besting my 50K time by 20 minutes! I was 30th female out of 118 and 13th in my age group. There were a lot of amazing, fast women in the field and I was happy finishing strong. The biggest surprise for me was just how good I felt at the end. In my last race I was dealing with some intense IT band pain, and, aside from the usual aches that come with running for 6 hours, I ran this pain-free.Screen Shot 2019-05-19 at 7.54.20 PMScreen Shot 2019-05-19 at 7.52.58 PMIt was another amazing race put on by the Go Beyond Racing team! A huge “thank you!” to all of the volunteers and support teams who made it possible, especially my personal crew. Matt and Snickers have pushed me along through miles and hours of training and put in another long day cheering on me and the other runners. I truly couldn’t have done it without them.

Winter/Spring 2019 in Portland

The last week has been sunny and the temperature is inching higher; warm weather is so close we can taste it. Since we were in Portland from February-April 2016, we’re right at the three year window and it’s been fun comparing how different it’s been this time around.IMG_0444.jpeg

Winter 2016 was very mild, but also very wet. The temperatures hovered around 50 (the average for PNW winters), and there were many gray and drizzly days (also average for PNW winters). Winter 2018 has been vastly different! The temperatures this go-round have been well below average with more 30-degree days than we’d care to count and a couple of snow days thrown in there. We didn’t see snow at all in 2016 unless we went into the mountains, so, needless to say, we were surprised.

Precipitation is another area that has surprised us this time. While 2016 was pretty gray and wet, 2019 has been…I don’t want to jinx it…sunny and dry. There have been days of rain, but more often than not the sun is shining. While the city has been dry, the mountains have been getting a lot of snow. We’ve seen snow much lower on Mt. Hood than in 2016 and all of the trails we’ve hiked have been covered in the white stuff. A big part of the reason we haven’t done much hiking this winter has been because of the cold as well as the snowy (and therefore sloppy) trail conditions.

Weather aside, we’re still really enjoying our time here. We’re not as gung-ho about seeing and doing all the things as we were in 2016, and have been taking our time settling into a routine. The food and beer are still top notch, though we do need to prioritize getting out more.

We’re really excited for the rest of spring and summer since we haven’t gotten to experience those yet. Big plans include: seeing the rose test garden in full bloom, getting to the National Forests, and spending some time on the coast.

 

Spring 2019 Hikes

Angels Rest

Angels Rest trail is an easily-accessed trail in the Columbia River Gorge, an easy 30 miles from downtown Portland. The trail is a 4.3 mile, moderately trafficked out-and-back with gorgeous vistas culminating in a spectacular view from the top. It is a gradual climb of ~1400 feet and features a stream crossing and waterfall. Since it is right off the interstate it can get busy, so it’s best to go earlier in the day. In early February the trail was quite muddy at the bottom and snow covered at the top, so having proper hiking shoes was imperative. The Gorge experienced a fire in 2017 that shut down most of the trails on the Oregon side of the river; this trail (and many others) only recently opened in November 2018. There is still evidence of burn the higher up you get, but it doesn’t detract from the experience.

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Mirror Lake Loop

The Mirror Lake loop trail is located in Government Camp at the base of Mt. Hood. The trail is roughly 4 miles with only 650ft. of elevation gain – it’s a very easy and fun hike for all skill levels. We went in mid-March when the weather was sunny and in the low-60s. The trail was moderately trafficked, but I imagine there are a lot more people if you go in the summer. The trail is primarily used for snowshoeing during the winter months. We didn’t have snowshoes, but luckily the snow was hard packed and we didn’t experience any postholing. Once we got to the lake, the original intention was to continue on to the Tom, Dick, and Harry trail, but the snow was too deep and not hard-packed so we were in it up to our knees. One of the coolest things was the bridge crossings – the snow was so deep that we were walking at the top of the railings, a good 3+ feet above the trail! This is a great trail and easy way to get up close and personal to Mt. Hood without doing very strenuous climbing.

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Shellburg and Stassel Falls Loop

We headed to Salem on a Sunday afternoon to hike the Shellburg and Stassel Falls loop. The trail is 6.5 miles and is on the easy side of moderate. The majority of the trail was on service roads with a couple of portions on single-track trail. The first mile or so is on a road through cow pastures. Once you enter the Santiam State Forest, about a mile and half in, you’ll be standing at the top of Stassel falls. The majority of people bypass the entire loop in favor of just seeing Shellburg Falls, but we opted to hike the entire trail. It was lightly trafficked the day we went and we didn’t see another person until we were on our way out (according to AllTrails this is not usually the case). The highlight of the hike was Shellburg Falls – a 100 ft. waterfall that you can walk behind. Snickers was a little scared to walk behind the water, but she loved running the muddy trails. If you’re in the area, Shellburg Falls is a great sight to see, but otherwise we weren’t too impressed with the trail. We do recommend stopping in Salem at either Salem Ale Works or Bine Valley for some beer after the hike.

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Irish Car Bomb Cupcakes

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It’s been many moons since I’ve had an Irish car bomb, but whenever St. Patrick’s Day rolls around I find myself thinking about that delicious, milkshake-like drink. To honor the patron saint of beer I whipped up some cupcakes that incorporate all the boozy components of the quintessential St. Paddy’s drink…without the hangover. You don’t have to slam these like the drink, but I won’t judge you if you do. They’re that good.

The traditional car bomb uses Guiness, Bailey’s Irish Cream, and Jameson. Around here, we tend to buck tradition and wanted to use ingredients that were local. I used Loowit War Tortoise Barrel Aged Stout (brewed in Vancouver, WA) baked into the cupcakes, Woodinville Bourbon Whiskey (distilled in Woodinville, WA) swirled in the ganache, and Five Farms Irish Cream (not local – Cork, Ireland) whipped in the icing.

The following measurements will yield 12 cupcakes.

Chocolate Cake

My go-to chocolate cake recipe is none other than Hershey’s that I’ve adapted slightly over the years. It yields an insanely moist and flavorful cake that has yet to fail me. For this version, I swapped beer for the coffee.

  • 1.5 oz dark chocolate chips or bittersweet chocolate
  • 1/2 cup stout of your choosing
  • 1/2 cup buttermilk – I use 1/2 C milk with a tablespoon of vinegar
  • 1/4 cup canola oil
  • 2 large eggs
  • 1 tsp pure vanilla extract
  • 1 cup all purpose flour
  • 3/4 cup sugar
  • 1/4 cup plus 2 tablespoons Dutch process cocoa powder – can use regular cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp coarse salt

Preheat oven to 350°F and prepare muffin tin.

Place chocolate chips and beer in a microwave-safe bowl and microwave in 30 second intervals until chocolate is melted. Whisk together until smooth.

In a medium bowl or measuring cup, mix together buttermilk, oil, eggs, and vanilla.

In a large bowl or bowl of a stand mixer fitted with paddle attachment, mix together flour, sugar, cocoa powder, baking soda, baking powder, and salt until combined. With mixer on low, gradually pour in the milk mixture and mix until combined (~30 seconds). Slowly add the chocolate and beer mixture until combined.

Divide mixture evenly in the muffin tin. Bake for 20-25 minutes until toothpick inserted in the middle comes out clean.

Ganache

  • 1/2 cup (4 oz) dark chocolate chips – or your favorite kind of chocolate
  • 1/3 cup heavy whipping cream
  • 2 teaspoons whiskey – can add more or less depending on your desired booziness

Heat heavy whipping cream in microwave-safe dish until hot but not boiling (~45 seconds – 1 minute). Add chocolate chips and let sit for 5 minutes. Gently stir the mixture until smooth. Add whiskey and mix to combine. Allow ganache to cool; it will thicken as it cools and you may want to put it in the fridge or freezer to speed up the process.

Irish Cream Frosting

  • 1 cup of butter, room temperature
  • 2 1/2 cups powdered sugar
  • 1/4 cup Irish cream

In large bowl or stand mixer, cream butter on high until light and fluffy (~5 minutes). Slowly add powdered sugar in 1/4 cup increments allowing mixture to combine before adding more (this helps decrease the graininess you sometimes get with American buttercreams). Once all the sugar has been added, pour in the Irish cream and continue whipping until light and fluffy (~3-4 minutes).

Assembly

Once cupcakes are cooled, use a knife to cut a small hole in the top of each cupcake. Spoon a generous amount of ganache into the hole. Frost the cupcakes using your favorite method (I used a Wilton 1M tip).

 

Lemon Poppy Seed Pound Cake

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Around mid-February, when it feels like the winter will never end, I get a craving for all things fresh, bright, and summery. Enter the lemon poppy seed pound cake. This bread is moist and bursting with lemon flavor. The poppy seeds add a fun texture and the glaze adds an extra punch of lemon. It’s perfect for breakfast, a mid-morning snack, or any time you’re craving a sweet treat. As always, we love ours paired with a good cup of coffee.

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Lemon poppy seed pound cake

  • 1 1/2 cups all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 tablespoon poppy seeds
  • 1/2 cup unsalted butter at room temperature
  • 1 cup granulated sugar
  • 3 large eggs at room temperature
  • 2 teaspoon vanilla extract
  • zest of 1 1/2 large lemons (~2 tablespoons)
  • Juice of 1/2 large lemon (~2 tablespoons)
  • 1/3 cup Greek yogurt or sour cream

Preheat oven to 325 F and grease and flour an 8″x4″ bread pan.

In a medium bowl combine flour, baking powder, baking soda, salt, and poppy seeds.

In a large bowl or the bowl of a stand mixer fitted with a paddle attachment, combine softened butter and sugar and mix on medium speed until light and fluffy (~3-4 minutes).

Mix in eggs one at a time until just combined. Then mix in vanilla, lemon zest, and lemon juice.

Alternate adding in half the flour mixture and half of the yogurt, scraping down the sides of the bowl before adding in the remaining. Do not over-mix.

Pour batter in prepared loaf pan and bake for 50-60 minutes until toothpick inserted in the middle comes out clean. Let cool in pan for 10 minutes then remove from pan and allow to cool completely.

Lemon Glaze

  • Juice of 1/2 large lemon (~2 tablespoons)
  • 1 cup powdered sugar

In a small bowl, combine lemon juice and powdered sugar until smooth. Add additional juice or sugar as needed to achieve the desired consistency. I also added some lemon zest, because you can’t have too much lemon flavor.

Once cake is cooled, drizzle glaze over the top.

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Portland Urban Hikes

Whenever we don’t feel like packing up the car and driving to the mountains, we explore neighborhoods around town and call it urban hiking.

Mt. Tabor

Mt. Tabor is a park on a dormant volcano located in Southeast Portland. We venture over here every once in a while to walk around the trails and let the dog run around. There are about 5 miles of trails throughout the park and plenty of green space. Cars are only allowed in the lower area of the park and aren’t allowed at all on Wednesdays, so it’s the perfect place to go for a relaxing walk. On a clear day, you get a beautiful view of Mt. Hood from the top of the park.

North Portland

We initially planned to walk across the St. John’s Bridge and hike some of the northern trails in Forest Park. We made it about halfway across the bridge before deciding that we’d actually rather walk around the neighborhood since it’s a place we’ve never been before. The bridge itself is a gorgeous piece of architecture, and the area around it was surprisingly lively. We were right near Cathedral Park, which is nestled in an old industrial area of the city right on the Willamette River. The park got its name from the Gothic arches supporting the bridge. We walked along the beach and Snickers had a blast running in the sand and wading in the water. We ended up walking around abandoned warehouses and an eco-industrial space called Green Anchors.

Washington Park

Washington Park is another large green space in Northwest Portland. We walk here often from our apartment and wander through the neighborhoods on our way to and from. There are amazing houses in the Goose Hollow neighborhood, and you can’t beat an ice cream cone from Salt and Straw in the Alphabet District. Washington Park is also home to the arboretum, the Oregon Zoo, and the International Rose Test Garden to name a few attractions. We haven’t explored the whole park, but we like walking along the trails and through the gardens.

Hoyt Arboretum and Pittock Mansion

At the northwest end of Washington Park lies the Hoyt Arboretum – 190 acres of trees and gardens with 12 miles of trails winding throughout. Portland got a dusting of snow in early February, and we headed here on a Sunday morning while there was still snow on the ground. There are plenty of well-marked trails throughout the park, and we did the 1-hour loop (didn’t actually take us 1 hour; it was about 1 mile long) followed by a 1.5 mile hike on the Wildwood Trail up to the Pittock Mansion. The arboretum and trails were not too difficult and are a great way to get into nature without traveling outside of the city. The Pittock Mansion is a gorgeous structure that sits atop a hill with a magnificent view of downtown Portland and the mountains. It was built in 1909 and purchased by the city of Portland in the 1960s as a historic site.

January 2019 Hikes

We have not done a lot of hiking lately. Between travel and minor surgery (for the dog, she’s fine) we just haven’t gotten out of the city much. We’ve still spent a good amount of time on the trails, but they’ve been ones we’ve done many times before – a perk of living in a city surrounded by great trails. Hopefully we can get back in the swing of things in February.

Oregon Coast to Neahkahnie Mountain

In mid-January we ventured out to the coast to do a long hike. The weather ended up being perfect – it was sunny and so warm we had to keep shedding layers. The trail is a 7 mile, moderately trafficked out-and-back with an elevation gain of 2,200 ft. It is accessible from both a north and south trailhead; we started on the south side which has the steeper climb. The trail climbed 1.5 miles to the peak where we were treated to sweeping views of the Pacific Ocean before winding down to to an overlook. Even with the elevation, the trail is moderate and the view at the top makes the burning legs worth it.

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2018 Year In Review

Mostly for posterity, because thinking back I couldn’t for the life of me remember what we did January-March. We had a great year and are excited to see what 2019 has in store.

January

We don’t have many photos from early in the year. We spent the first few months in Louisville, and January was marked with some snowy walks and finishing up the garage (I think we finished the siding at this point and were able to park inside!).

February

Matt ran the electric to the garage and learned a new skill in the process. We went on a trip to Hawaii, and even though it was rainy we did some amazing hikes, ate way too much poke, and tried stand up paddleboard yoga for the first time!

March

In March we: had a fire, it snowed a bit, we crashed a wedding, and drove across the country (again)!

April

We spent April in Phoenix and enjoyed the warm weather. We visited Petrified Forest National Park, Grand Canyon National Park, and Sedona. Ralph and Jan came to visit. We did some desert hikes and spent some time hanging out with friends.

May

We moved to Utah, I got a new job, we spent a lot of time at the pool, and we did a lot of mountain hikes. Looking back at these pictures I forgot how green Utah was in the spring; by the time we left in September it was completely brown.

June

We spent more time at the pool and exploring Salt Lake City. We hit up some new breweries. Matt turned 33! We hiked some more. Beth and Casey came to visit and we went to Bryce Canyon and Zion National Parks. And we went to a professional rugby match.

July

I started training for a 50K. Ralph and Jan came to visit and we took a trip to Moab to see Arches and Canyonlands National Parks. We did lots of hiking including our first sunset hike on Antelope Island. Matt went to Vegas for the first time and I went to Boston. I turned 32.

August

More hiking and running in August. Matt went to Canada. The weather got really hot. We spent more time at the pool. I ran my first marathon distance in Park City and saw some moose on the trail.

September

We did more running and hiking and tried to keep cool (the Utah summer was HOT). We went to Wyoming to visit Grand Teton and Yellowstone National Parks. We went to the Utah State Fair. I started another new job. We moved to Boise for a few weeks.

October

We moved to Portland. I ran the Elk-Kings 50K. We did some hikes and watched the leaves turn. We went to a Timbers game.

November

We slowed down a little this month. Fewer hikes and fewer runs. We settled into our apartment. Beth and Casey came to visit and we drove down to San Francisco to visit Heidi and Brian. We had some good coffee and payed virtual reality games. We stopped at Crater Lake National Park, but it was closed due to snow. We went to a holiday beer festival in downtown Portland.

December

Heidi came to visit/dog sit and we tried some delicious food and drinks. We hiked a little, it rained a lot. And we celebrated the holidays in a very low-key way with just the three of us.

Recent Bakes

Just a couple of photos of some things I whipped up recently.

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Christmas cookies. I love making sugar cookies – the decorating is actually really cathartic to me – and I like to change it up and do some new designs every year. Matt requested the jumping reindeer this year, and they were my favorite!

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Vegan meringues. This was on a bit of whim, but I roasted some chickpeas and wanted to see what I could make from the leftover brine. It whipped up with a bit of sugar into a fluffy, marshmallowy meringue that baked into a delightfully crunchy, chewy cookie. I slightly overbaked them, but we had them as part of a pavlova (not vegan) with whipped cream, cranberry curd, and berries and it wasn’t noticeable.

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Girl Scout Cookie samoa cake. Matt requested a cake, and when I came across this recipe I knew it was a winner. I used my classic chocolate cake recipe and layered it with: dark chocolate ganache, shortbread cookie crumbs, shortbread cookie buttercream, and toasted coconut caramel. It was decadent!