2/2/14: Too Cold To Hold 10 Miler (Used as a workout): 1:04:39, 8th
2/23/14: Cowtown 50K: 3:37:37, 4th/452
4/6/14: American River 50 Mile: 8:08:49, 45th/830
4/26/14: Virginia Run For Cancer 24 Hr: DNS
5/26/14: Ennis Polka Fest Run 10K: 36:47, 2nd/243
4/6/13: Hero Rush Obstacle Race: 38:56, 1st
4/18/13: Hollywood Heights 5K - 17:06, 2nd
7/13/13: Capt'n Karls The Shoe 60K - 7:03:39, 8th
10/10/13: Santa Fe 5k: 17:30, 3rd
11/21/13: UltraCentric Goldrush 24 Hr- 50 Miles, 8:06:33, 9th
Half Marathon (12/4/2011- MetroPCS White Rock Half Marathon): 1:16:00
Loop 1: The race started off with a .42 add on to the first loop. It was already clear at this point who the top runners were as I was running in the back of a 5 person pack and the rest of the field was broken out behind us. In races I become a hyper-competitive person, so even though we clipped off our first mile at 7:10, I was determined to stick with the group. We ran together for the first 4 miles, talking and familiarizing ourselves with one another until we hit the first aid station. The other runners I was with only had hand held water bottles and all stopped. I decided to continue on alone since I had my hydration pack. The rest of the first loop was pretty uneventful except for a small spill I took around mile 6 just after the course changed from having to leap large rocks to a short uphill path covered with a combination of sand and small rocks, but luckily it wasn’t too bad and I pushed on.
Loop 2: I passed into the start/finish (actually 9.93 miles) and over the chip timing mat in a time of 1:20:15, about an 8:04 per mile average. At this point I was feeling great. I stopped at the blanket I had set-up with gels, chews, Clif Bars, and water and shot a gel, splashed some water on my face and down my back and I was off again. Through the first loop I was 1 minute ahead of the pack and figured I would try to run roughly the same pace. My original strategy was to compete through 3 loops and grind out the 4th one if things took a turn for the worse so I figured I might as well stick to it. At 8:30pm, it still wasn’t all that dark out so I had left my headlamp back at the start/finish. I was able to enjoy the scenery a little more on this loop and felt in the zone. Again, I skipped over the first aid station since I still had ample fluids left in my hydration pack. I continued on, but when I reached the second aid station (16.47 miles in) I stopped for the first time. I opened up my hydration pack and asked for a 50/50 split of Gatorade and water, ate a couple of pretzels and Pringles and was on my way. Everything remained completely fine as I made my way through the slowly darkening Texas Hill Country, back to the start/finish. Again, I crossed the timing mat and was :55 ahead of the group which had begun to split up. I had hit 1:18.56 for the last loop and was at 2:39:11 total. My overall pace had slipped to 8:22/mile. Again, I took another gel, half of a Clif Bar, grabbed my headlamp and turned it on and I was on my way.
Loop 3: This was the point when I realized I probably should have gone out more conservatively on my first trail race/run over 26 miles, but I was still feeling full of energy. I continued to hydrate with my pack, noticing that I was drinking with more frequency as I continued through the night. When I reached the second aid station (25.56 miles), the second overall runner had closed the gap on me and was within talking distance. We began to talk and I was still feeling pretty good, definitely not as great as on the first two loops, but I still felt confident I could sustain my pace. The next thing I knew I had taken a wrong turn in the pitch black night and didn’t notice for about 10 seconds until the second place runner yelled out my mistake. I veered back up a hill of rocks, and found myself in second for the first time in over 20 miles. I don’t know if it was my unintentional route change or moving into second, but I could feel the wheels coming off as I pressed on at 27 miles into the race. I pushed my body the last mile until I reached the start/finish feeling completely defeated.
Loop 4: I had completed the last loop in 1:37:53 and crossed the start/finish mat (28.11 miles) in 4:17:04. I had now officially crossed into unfamiliar territory in both distance and time. My body felt like quitting, but I knew that I had to push on, and I did. I continued on at a pedestrian pace, close to 11 minutes for the next two miles and then everything came crashing down on me at once. I stopped and put my hands on my knees and stood there for 15 seconds. My quads were toast, what had felt like the starts of tendinitis in my right knee that I had been dealing with the week prior to the race started to resurface, and my stomach turned on me, not allowing me to take in any solid food. I told myself that I could push on and that it was all mental. With these 7 miles left, I started feeling like a zombie. I felt like I was in a fog for the rest of the race. I forced myself to walk and then run when I could manage in short spurts. This was my cycle until I hit the second aid station (34.65 miles) and made my final fill up of drink and what solid food I could stomach at this point. The volunteer at the aid station told me to sit down in a chair so he could evaluate me. I believe if there hadn’t only been 2.5 miles left in the race he would not have let me leave. I stayed in that chair, preparing for my final march to the finish for close to 10 minutes. I had never imagined that I would be reduced to feeling like this prior to the race. I dragged myself up and began to run again, making it only .25 miles or so before stopping again to walk. From there it was a slow forced walk for the next mile and a half or so. With just over a mile left I forced myself to continue running and I didn’t stop until I reached the finish. I crossed the timing mat, at 37.2 miles, for the final time in 7:03:39, an overall pace of 11:23/mile and in 8th place. It had taken me 2:46:35 to complete the final 9.09 miles, a disappointing 18:20/mile, and 7 minutes slower then my first and second loop combined!
As I crossed that finish line I felt a great sense of accomplishment and pride in myself. Although I was unable to run through the entire race, I thought to myself, this is only my first trail race and I was definitely not as prepared as I should have been. This run was amazing. I have never had such great respect for trail runners before in my life and for the volunteers who commit their time to help support runners along the way. It wasn’t the time or effort that I had been hoping for, but as I sit here now, I’m already planning my training out so that the next time I will be able to crush whatever course I decide to take on! This road runner has been officially converted into a trail racing lover.
The North Face Endurance Challenge-Wisconsin event at Kettle Moraine State Park was the third stop on the 2013 The North Face Endurance Challenge Tour. Weather conditions were perfect for the GORE-TEX® 50 Mile on Saturday, September 14th as 216 racers toed the starting line to compete for a total prize purse of $3900.
Start of the GORE-TEX 50® Mile Race: Photo by Ken Schuh
Ultra Race Photos
Eric Senseman, the 2012 The North Face Endurance Challenge-Wisconsin 3rd place finisher and the 2nd place finisher at the 2013 The North Face Endurance Challenge-Washington D.C., headlined the men’s field. The GORE-TEX 50® Mile started out as a two-way race for first as Tyler Sigl and Brian Condon established their dominance early and battled through the first two aid stations. As they departed the Ice Age aid station at mile 11.5 they were only separated by one second. From that point, it became a runaway as Tyler Sigl, running in his debut ultra marathon, slowly increased his lead throughout the remainder of the race. He had an eleven-minute lead as he crossed the 41-mile point in 4:33:12 and continued to extend his advantage, finishing 17 minutes ahead of Brian Condon. Sigl’s finishing time of 5:38:49 shattered the course record of 5:47:44 posted by Ian Sharman in 2012. Brian Condon took second in 5:55:43 and Adam Condit finished in third with a time of 6:08:38.
GORE-TEX 50® Mile Winners (Condon, Sigl, and Condit) With Dean Karnazes: Photo by Paul Kelm
Ultra Race Photos
Similar to the Men’s race, the Women’s race started out as a close competition. Holly Fearing passed through the Ice Age aid station at mile 11.5 in 1:43:23, followed closely by Wendy Lilly in 1:45:35. The eventual champion, Molly Culver, took a conservative start to the race as she passed the 11.5-mile point in 2:03:33. Culver began to slowly gain ground on her two rivals and eventually passed through mile 41 in 6:27:17, an impressive 18 minutes ahead of Wendy Lilly, 6:45:41, in second place. Ultimately, Molly Culver dominated the field in her ultra marathon debut, clocking a 7:51:12 finish, 29 minutes ahead of second place Wendy Lilly (8:20:03) who was followed by Holly Fearing in third (8:32:42).
The North Face Athlete Diane Van Deren On Course: Photo by Nate BakerUltra Race Photos
Making dough for flatbread pizza or other dishes never seemed like something I would be able to do on my own. After doing some digging, I discovered that it looked pretty easy and decided to give it a go. I’ve now made this recipe four times and each time the quality of the end product improves. It is extremely simple and is something that can be done in about an hour and a half to two hours total from start to finish. I’ve only used the dough that this recipe creates to make pizza, but give it a go and use it for all of your recipes that call for dough!
RECIPE MAKES ENOUGH DOUGH FOR TWO SERVINGS OF FLATBREAD PIZZA–EACH SERVING CONTAINS ROUGHLY 450 CALORIES.
2 1/2 Tsp Fleischmann’s Bread Machine Yeast ($.25)
2 1/4 Cup Bakers Corner All Purpose Flour ($.21)
1 Pinch Sugar
1/4 Tsp Salt
6 Tbsp Warm Water
1/2 Cup Warm Water
Pam or Another Cooking Spray
- Combine the yeast and sugar in a medium sized mixing bowl. Pour 6 Tbsp of warm water into the yeast and sugar mixture, lightly stir to dissolve.
- Add 1/4 Cup flour into the mixture and stir all of the current ingredients together. Give the mixture 30 minutes to set, when it starts to bubble it is ready for the next step.
- Add 1/2 Cup warm water, 1/4 Tsp salt and 1 and 3/4 Cup flour to the current mixture. Stir it together until soft dough begins to form.
- Take the remaining flour and spread it evenly on a piece of wax paper or large plate. Work the dough and flour together until the two are mixed and the dough is smooth. This usually takes about 4-5 minutes of working with the dough.
- Coat a large mixing bowl with Pam. Place the dough in the bowl and spray the top of it with Pam until it is covered, flip it and repeat.
- Cover the bowl and place it in your unheated oven or in another area that is free from drafts for 1 hour to 1 hour and fifteen minutes to allow the dough to rise and double in size.
- Punch the dough down and place it in the refrigerator for use within the next few hours to 3 days or in a plastic freezer bag to store for up to 14 days.
RECIPE MAKES TWO FLATBREAD PIZZAS–EACH PIZZA CONTAINS ROUGHLY 625 CALORIES.
Freshly Made Dough ($.46- Click For Recipe!) or Any Pre-Made Refrigerated Flatbread Pizza Dough
1/2 Cup Mozzarella Cheese ($.56)
1 Cup Caramelized Onion and Garlic Pasta Sauce ($.72)
1 Green Bell Pepper ($.33)
White Onion ($.25)
2 Servings Parmesan Cheese ($.13)
1/4 Tsp Oregano, Garlic Powder, Onion Powder, Black Pepper and Salt
Fresh or Dried Basil
Pam or Another Cooking Spray
- Pre-heat your oven to 400 degrees and take out two baking trays or pizza stones. Lightly spray them with your cooking spray of choice.
- Take out your fresh or pre-bought refrigerated dough, cut it in half, and roll it out on a lightly floured surface. I usually use a piece of wax paper.
- Transfer your two pieces of rolled dough onto the two baking trays and place them in the oven for 3-5 minutes to pre-bake them.
- Take the two trays out and evenly distribute your pasta sauce over the dough, covering the entire piece.
- Lightly sprinkle your seasoning mix over the pizza until you run out. Add your mozzarella cheese, green bell pepper, and white onion.
- Place the two baking trays back in the oven and cook for an additional 7-10 minutes depending on how crispy you like your pizza.
- Remove both trays, sprinkle the basil over both pizzas, cut your pizza however you would like, serve with parmesan cheese to the side or directly on top of the pizza and enjoy!
Dough After It Has Been Rolled Out
After Pre-Baking And Applying Toppings
After Final Baking
Topped With Basil And Served With Parmesan Cheese!