I saw this article and found it to be very informative for me so I figured I'd pass it along. It's an article related to running.
http://www.active.com/triathlon/Articles/4-New-Rules-to-Run-Smart.htm?cmp=306&memberid=104862753&lyrisid=20953996
Tuesday, January 18, 2011
Saturday, December 25, 2010
Starting 2011
The team is in full swing training already for 2011. We have managed to get our riders into the Tour of the Battenkill which hit almost 2,000 registered riders in the first 24 hours. More importantly our team has been a blaze with emails and plans for training. Currently we have two main training groups, the Potsdam crew and the Eastern Block (Peru, Chazy, Plattsburgh).
The Potsdam crew has a few set training times. We are skate skiing at Higley on Tuesday and Thursday mornings are 8am. Additionally we will be adding in a weekly trainer sessions above the shop at Wear On Earth on Wed nights at 6pm lasting two hours and led by Tim Akers who just started up NEC. We will be tossing in a few weekend dates as well but nothing on the books yet.
The Eastern Block is a bit more of a mystery as I have yet to peer through the iron curtain. The Block has set up some training camps on weekends and also some sessions up at VanHo. What happens at these sessions is a mystery to us on the western front but we hope to make it over for an arms inspection soon.
Other training plans have been tossed around. You will see Team Wear On Earth in full force at the Higley Hustle. Also training weeks are being considered in Feb and one in March. If you are interested in joining in on some of these training sessions please let us know!
You can expect an update on training next week along with a little recap of what we are specifically focusing on in this early part of the season, Base 1. Till then Happy Holidays everyone!
The Potsdam crew has a few set training times. We are skate skiing at Higley on Tuesday and Thursday mornings are 8am. Additionally we will be adding in a weekly trainer sessions above the shop at Wear On Earth on Wed nights at 6pm lasting two hours and led by Tim Akers who just started up NEC. We will be tossing in a few weekend dates as well but nothing on the books yet.
The Eastern Block is a bit more of a mystery as I have yet to peer through the iron curtain. The Block has set up some training camps on weekends and also some sessions up at VanHo. What happens at these sessions is a mystery to us on the western front but we hope to make it over for an arms inspection soon.
Other training plans have been tossed around. You will see Team Wear On Earth in full force at the Higley Hustle. Also training weeks are being considered in Feb and one in March. If you are interested in joining in on some of these training sessions please let us know!
You can expect an update on training next week along with a little recap of what we are specifically focusing on in this early part of the season, Base 1. Till then Happy Holidays everyone!
Tuesday, November 9, 2010
Chieffrey's Corner
The training cyclist means two things: Lots of time on the bike and thousand of calories consumed. I once read in an article, I believe on a Team Garmin rider, discussing how he no longer eats for pleasure, rather more as a business. Which makes logical sense seeing if you do not eat enough, you'll have no energy to train, and your performance will suffer.
A pastime I have come to enjoy and one I wish I could partake in a little more, is cooking. This is a nice hobby to have seeing cooking means food, food means energy, energy means I can kick my butt on the bike. I feel bad for the cyclist that can't cook because if you're cooking sucks, then most likely your not going to eat enough. Or your stuck eaten the same things over and over again.
My goal is to share recipes I come across, to help feed the need. But I will advise you try any recipe in advance and never before an event and to read ALL directions before cooking.
Colavita Pasta with Kidney Beans
ingredients:
1 pound Colavita ditali (or any short pasta)
5 tablespoons Extra Virgin Olive Oil
1 small onion, chopped
1 clove garlic, chopped
1 carrot, chopped
1 celery stalk, chopped
1 teaspoon tomato paste
8 ounces fresh spinach
1 14-ounce can kidney beans
Pinch dried oregano
2 cups chicken or vegetable broth
1 tablespoon fresh parsley
Grated Parmesan cheese
salt and pepper to taste
Directions:
Heat 4 tablespoons olive oil in skillet until hot. Add onion and cook until soft (1-2 min.) Add garlic, stir, and saute for 30 sec. Add carrot and celery and cook until tender. Stir in the tomato paste until combined. Add spinach, beans, and oregano and stir until will blended. Pour in broth and simmer for about 30 min. until all ingredients are tender. Salt and pepper to taste.
While veggies and beans are simmering, prepare pasta al dente and drain. Place cooked pasta in a serving bowl and toss with bean mix and fresh parsley. Drizzle with remaining tablespoon of olive oil, sprinkle with grated cheese and serve. Serves 4-6, normal people, or 2 cyclist.
Tip/Variation: You can add a little more broth and can serve as a hearty soup.
And for you fans of the hydroxyl functional group serve with a Sauvignon Blanc.
I found this recipe in a Bicycling magazine. Hope you enjoy!!
A pastime I have come to enjoy and one I wish I could partake in a little more, is cooking. This is a nice hobby to have seeing cooking means food, food means energy, energy means I can kick my butt on the bike. I feel bad for the cyclist that can't cook because if you're cooking sucks, then most likely your not going to eat enough. Or your stuck eaten the same things over and over again.
My goal is to share recipes I come across, to help feed the need. But I will advise you try any recipe in advance and never before an event and to read ALL directions before cooking.
Colavita Pasta with Kidney Beans
ingredients:
1 pound Colavita ditali (or any short pasta)
5 tablespoons Extra Virgin Olive Oil
1 small onion, chopped
1 clove garlic, chopped
1 carrot, chopped
1 celery stalk, chopped
1 teaspoon tomato paste
8 ounces fresh spinach
1 14-ounce can kidney beans
Pinch dried oregano
2 cups chicken or vegetable broth
1 tablespoon fresh parsley
Grated Parmesan cheese
salt and pepper to taste
Directions:
Heat 4 tablespoons olive oil in skillet until hot. Add onion and cook until soft (1-2 min.) Add garlic, stir, and saute for 30 sec. Add carrot and celery and cook until tender. Stir in the tomato paste until combined. Add spinach, beans, and oregano and stir until will blended. Pour in broth and simmer for about 30 min. until all ingredients are tender. Salt and pepper to taste.
While veggies and beans are simmering, prepare pasta al dente and drain. Place cooked pasta in a serving bowl and toss with bean mix and fresh parsley. Drizzle with remaining tablespoon of olive oil, sprinkle with grated cheese and serve. Serves 4-6, normal people, or 2 cyclist.
Tip/Variation: You can add a little more broth and can serve as a hearty soup.
And for you fans of the hydroxyl functional group serve with a Sauvignon Blanc.
I found this recipe in a Bicycling magazine. Hope you enjoy!!
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