The Spartan Race and an Ode to Sean Kelly's

Since January I have been training for the Montana Spartan Race that I completed last Saturday. This was the first time I've really stepped out of my comfort zone to challenge myself in a competition and I was doing it alone. I had never ran a Spartan and we are lucky enough to have this race in Montana.

During February, the Spartan Race put on a workout at the Adam's Center in Missoula to give a preview to what the race is like and how one should be training. I was really excited to attend even though I knew I was going to get my butt kicked because I was no where near the shape I needed to be in. Low and behold, Montana got a huge storm that weekend that dumped about 8 inches. Priorities took over and I decided to skip the workout and go skiing.

After a great day on the mountain of powder, beer, and cheese fries, I was beginning to regret my decision to skip the workout because now I was going into the race totally blind. I immediately started strength training and endurance which I knew needed work. I knew the biggest challenge would be my upper body strength, which I made my mission to improve in the coming months. A month before the race I heard the founder of the Spartan Race would be designing the course.

Fast forward to the week before the race. I started to get glimpses of the course obstacles that were being posted online and felt good about them. Two days before the race, the founder, Joe Desena, was quoted on the news saying this was the most difficult Spartan Sprint (the first of three levels of the race) he had ever seen. I'm a firm believer that in a given time frame, if you aren't prepared for an event whether it's fitness oriented or a test, if you aren't ready now, you never will be. I had worked really hard to get to the level I was at and I honestly didn't know if it would be enough until the moment of truth.

My friend Heather was gracious enough to come with me and be my support and photographer and I'm so glad she came. I personally thank her for dealing with me talking about how nervous I was and waiting in line for almost two hours to pick up my race packet. I told myself my one rule was to never quit. I started training early enough that it was not acceptable in my mind to be unprepared.

Without going into great detail about the race, let me just say it was tough. I walked out of it legs burning, bleeding, and shaking. That's what climbing a mountain and 200 yards of army crawling under barbed wire will do. But I was happy. All the hard work had paid off and I placed 267 out of 1855 females. I had set and achieved another goal and it was the best feeling in the world. I encourage you all to do the same and I hope to see you out there next year.

Heather and I after the race with a well deserved beer.

Earlier this week my coworker informed me that Sean Kelly's, an Irish Missoula icon, is closing at the end of this month. My reaction: "What?! Where will I get pub chips and gravy!? And Velvet Hammers? And a shot ski?!?!?" To hear that this Irish staple, community supporting, music venue was closing broke my heart.

So here's to you Sean Kelly's. You have served me well through many work socials, St Patty's Days, and Christmas parties. I am truly saddened to think about running Run for the Luck of It next year and not having soda bread, Irish stew, and Highlander waiting for me. Has anyone noticed that every running event myself (and most people) participate in end in beer? This isn't a coincidence. 

Velvet Hammer. Hard apple cider topped with Guinness. Do not knock it until you try it. Hard cider is so sweet that the Guinness adds a robust creaminess that ends in perfection.

Then there was the shot-ski. Where else will we invite a stranger to join our PB&J shot on St Patty's Day? Festive I know, but sooo delicious. Maybe I should just ask if I can buy the shot ski... Stay tuned.

Summer is upon us Missoula dust off the Chacos and get those calves into hiking shape. See you out there.

Benefits, Beers, and Bacon

And then it was Sunday.
Why do the weekends always seem to escape us?

In the midst of spring trying to make an appearance in Missoula, a little rain doesn't scare my friend Jory (an Oregon native) and I from running a 5k. Our biggest obstacle seemed to be the smell that the Noodle Express truck was creating just before the finish line. Rain, running, and teriyaki sauce do not mix.

Luckily, the clouds lifted just and time and a couple hundred people came out to run, walk, and support the Okon and Capen families in memory their loved ones. I was happy to run with coworkers and alongside one of my best friends which only reminded me of how fragile life can be and to make the most of the time you have with the ones you love most.

After you run a race, that justifies any beer drinking you may do later that day...right? Which leads me to the important milestone that was made on Saturday. After 7 years on and off in Missoula, my friend Jory FINALLY enjoyed her first beer actually at the Kettlehouse taproom. Next stop, KH North.

Given that I start my buckled down training for the Spartan Race in two days, I decided to treat myself with a recipe I had been eyeing for the last month. Spicy Beer Candied Bacon. Yes, it was one of the best things I have made. Ever. Try it, you won't regret it. I modified it to fit my personal tastes and throw in some Montana flare. The multiple fights with my testy smoke alarm were still worth every strip. Enjoy!

Spicy Beer Candied Bacon:

Ingredients:
1 pound thick cut bacon
1/2 cup brown sugar
2-3 tablespoons Bayern Face Plant beer (any dark beer will work)
2 tablespoons Sriracha, because it is the best. (but any hot sauce will work)

Method:
Preheat the oven to 400.
In a small bowl, combine brown sugar, beer, and hot sauce.
Line a large baking sheet with parchment paper.
Place a rack that is the same size or smaller than the baking sheet on the sheet.
Lay the bacon on rack. It will shrink when it cooks so don't worry about it overlapping.
Place in preheated oven and cook for 10 minutes
Remove from oven. Using a spoon or brush to paint the bacon with the sauce on both sides.
Return to the oven and cook for 10 minutes.
Repeat this process until the sauce is gone and the bacon is golden and crisp. I had to repeat the process about 5 times. Every oven is different. You wouldn't want your bacon to be burnt and hard.
Remove from the oven and allow the bacon to cool for 1 hour.

Store the bacon in an air-tight container or eat it all at once, my lips are sealed.