So I’m back at home, rested and over the Cafe Rio fiasco. I’ve been drinking recovery green smoothies with maca like a fool and downing shots of wheat grass like it’s nobody’s business.
Erika and I at the finish line
Using Honey Buckets for more than 30 hours straight
Getting the ‘runs’ during my 9 mile unsupported downhill mountain leg due to a questionable coconut water beverage I consumed at the first exchange. Let’s just say I was grateful for some bushes to offer cover and that what I used to ahem, clean myself, was NOT poison ivy
Having to have Steve take over for the last 3 miles of said above downhill leg because I couldn’t finish it
Telling Erika gleefully that we were having whole grain waffles for breakfast then remembering she is on a grain restricted diet for another week. Sorry!
Hanging out with some of my very best friends while running through some of the most beautiful terrain ever, what could be more fun than that?
Christina getting interviewed by local news while wearing her light up Medusa hairdo
The dude that kept flashing his nipple at us while running as Erika and I made catcalls out to him out of the back of the truck
Finishing with no black toenails and no vomiting
Eating Amanda’s giant homemade Larabar
Sleeping at Steve’s Cabin for a few hours and eating Sue’s spaghetti dinner she makes every year
Eating Oreo’s for the first time in months, because, hey they’re vegan and junk food at Ragnar once a year won’t kill me
Not being crazy sore or stiff after the race (thank’s plant-based diet!)
These Carb-Load Rolls I make every year for Ragnar (sorry, we ate them, no photos)
Ragnar Carb-Load Fruited Nut Rolls
Ingredients: 2 C. white whole wheat flour, 2 C. unbleached organic flour, 2 C. rolled oats, 1/4 C. vital wheat gluten, 2.5 c. warm soymilk, 1 T. coconut oil, 1/2 C. dried blueberries, 1/2 C. dried cranberries, 1/2 C. dried zante currants, 1 C. chopped pecans, 1/4 C. agave, 1 t. cinnamon, 1.5 T. heaped active dry yeast and 1 T. salt. Method: Combine all ingredients in kneading apparatus (I use my bread-maker) and let knead for 10 minutes or until smooth and elastic. Remove dough, divide into 24 pieces. Place side by side on a large cookie sheet. Let rise until doubled in size in a warm place for about an hour. Rolls should be touching. Bake at 350 degrees for 25-30 minutes or until tops are lightly browned.
More photos and details coming on Somer Saturday