Moving On

Not one to procrastinate, I put off writing this blog for almost six weeks. Now, with the Twittersphere and Facebook somewhat quiet today (must have been that late start to the Syracuse University men's basketball game last night), I may as well get this down, while it's still somewhat fresh.

Most of you know that I was fired from my 13-year job as editor-in-chief of the Syracuse New Times on Feb. 12. I will not go into detail about that awful day, but I will say a few things about it.

* Hard work is not always rewarded.
* Personality conflicts sometimes dictate who you continue to work for.
* Your perceived personality has nothing to do with your ability to do your job. This one requires some explanation. I was told by my former boss, in front of a group of colleagues, that I was one of the most unlikeable people he had ever met. At first I was stunned by that--no one has ever told me that before or since--but then I realized mind games were at work. And some people tend to project (remember Psychology 101?). In the words of Forrest Gump, that's all I'm going to say about that.
* Past employment problems--such as being fired--do not doom you to a life of unemployment. I found that out quickly--and that my "likeability" quotient is just fine, thank you--when I landed a new job within a week of being let go.
* Positive reinforcement is a good thing. I have been told how valuable I am, and how happy they are to have me at my new job, more times in the last three weeks than I heard in the last three years.

Which leads me to Friday night, March 8, which provided a fitting coda to my 25-year career at the Syracuse New Times (13 as the editor, and 12 as a freelancer). Along with longtime music journalist Mark Bialczak (whom I have known for 30 years, having interned on the Sports desk of the Syracuse Post Standard when he was assistant sports editor), I received a Founder's Award at the Syracuse Area Music Awards. We both felt sheepish about receiving such an honor, and it certainly had nothing to do with singing (on my part, anyway; can't speak for Mark's talent), but rather our years of service to the local music community. We both accepted graciously.

Me and my Sammy.

Ever nervous about speaking in public, my voice did quaver during my acceptance speech, but the words were heartfelt. My husband tells me the applause was rowdy, but I didn't hear a bit of it. After I left the stage, I high-tailed it to the bar, Sammy in hand, where I ordered a hard-earned glass of wine. There, perfect strangers congratulated me, others said they felt awful that I had lost my job at The New Times, one prominent local musician (whom I will not name) called the former boss a mofo (except she used the actual word), still others thanked me for my support of their child's band or of the music scene in general. I said thank you, naturally, but it was just part of my job--The New Times and local music have always gone hand-in-hand.

So when Sammy's founder Frank Malfitano decided I should be given a Sammy, in my heart I was grateful, but I also knew he was honoring my hard work over the last decade-plus. Sammys goddess Liz Nowak had to agree to the honor, and I am thankful that she did. There are some days I miss my job at the paper--there is a certain rush to seeing a looming deadline, and then taking it on before conquering it, only to see your hard work delivered the next day. I especially miss working with interns, trying to mold them into hard-working, conscientious reporters.

Awards are nice, and I've won my share, but more important to me over my career have been comments like those Jim Reith once said about me, on air, to his former radio audience: "Molly English is one of the most accurate journalists I know." Or Tim Fox's tear-inducing accolades when he introduced me before I took the stage--"She is one of the best writers in town." That's what I want for my now former interns--the respect of their peers and the community.

And so I have moved on. I am learning the ropes as Communications Director at Service Employees International Union Local 200United, a group that, in a strange coincidence, my sister helped organize way back in the 1980s. Many of you don't know this, but I served in a similar capacity at AFSCME for 10 years before I moved on to The New Times. They say some things are meant to be, that what goes around comes around, and as I have grown up, I'm starting to realize that is indeed the case. Karma works both ways, however (and you can read into that anything you like).

You all know where to find me--Facebook, Twitter, and right here on my blog. Race season is gearing up, and if you care to read about my running exploits, well this is the place to revisit.

Read This, Then Eat

A vegetable lover, I had always thought that Brussels sprouts are miniature cabbages, so I avoided them. No amount of Polish heritage would convince me to like cabbage, so it followed that I would not like Brussels sprouts. It took prodding from a friend, a desire to eat more heathfully and a more adventurous spirit to try the tight little light green spheres. And, boy, am I glad I did!

My discovery of these little nuggets of delight coincided with the roasted vegetable craze, so my introduction to Brussels sprouts meant a sweeter, earthier, caramelized side dish. Eager to incorporate my newfound veggie buddy into a main dish, I searched for such, and found one that is light and hearty, tasty and healthy. (See accompanying recipe.)

As with many vegetables, we baby boomers were “treated” to overcooked, mushy, colorless versions of the real deal by our mothers, many of whom really had no idea how to cook. In my house, the idea was to get food on the table for seven people by 5:24 p.m., when my father walked in the door from work.

We were pretty much fed the basics in the English household, Route 5, Vernon: spaghetti and meatballs, pork chops and applesauce, meatloaf and mashed potatoes, and a culinary delight my mother called slop (brown ground beef, then add frozen corn, mix in ketchup, and voila!). Other than the usual garden bounty—my mother was a terrific gardener--I remember iceberg-lettuce wedges topped with French dressing, green beans out of the can and lots of frozen corn.

Not being critical here; my mother probably made the vegetables she hoped we kids would eat, and Brussels sprouts would not have been one of those.

Even though they look the part, sprouts are not small cabbages, although they are, like other cruciferous vegetables—broccoli and cauliflower—members of the cabbage family. They taste similar to cabbage, while also tasting slightly milder and denser in texture. Their origins are thought to be in 16th-century Belgium, hence the name “Brussels.”

But it doesn’t matter where the delightful little globes came from as long as they wind up in your mouth. You can cultivate your own Brussels sprouts—they grow on a long stalk—or you can just buy some at the grocery store or farmers market. In addition to selling them whole, in bulk, some groceries sell them already cleaned and cored, or even sliced into a chiffonade for quick preparation in the aforementioned accompanying recipe.

Brussels sprouts for sale at Syracuse's Regional Market.

 

 

 

 

When shopping, look for bright green sprouts and a tight, compact head. Yellow or wilted leaves are a sign of age. Select sprouts that are similar in size to allow them to cook more evenly. Only wash sprouts before preparing, not before storing; they’ll get mealy in a hurry.

Bob Langkammerer is the regional executive chef for Wegmans supermarkets in Syracuse. “We are selling more and more Brussels sprouts,” he says, “especially in prepared foods, and a lot has to do with how we flavor and season them, as well as their health benefits, which are phenomenal.” Among them:

High fiber content (more than 15 percent of daily requirement) that lowers cholesterol and aids digestion.

Antioxidants such as vitamins C, E and A, as well as manganese protect the body’s cells from intruding free radicals.

Anti-inflammatory agents like omega-3 fatty acids and vitamin K are abundant.

  

One cup of Brussels sprouts contains more than 161 percent of the daily requirement of vitamin C, more than 20 percent of vitamin A and almost 25 percent of folate, necessary for maintaining a healthy pregnancy.

He reports that he attended store openings in Maryland and Pennsylvania recently and those stores have vegetarian bars, similar to the Asian or homestyle self-service foods bars. As part of the grand openings, that bar served roasted Brussels sprouts. “And I got more bang for the buck sampling those,” he says. “People were heading right to the pan and digging out what was left.”

He believes the preparation method meant the difference to those shoppers. “Roasting brings out the caramelization in the Brussels sprouts, making them sweeter and giving them a nice, wholesome flavor. Just boiled or steamed, they really don’t taste the same as roasting.”

As with all produce, Langkammerer stresses that you thoroughly wash before preparing. You may have to core each sprout since the stem can be a bit fibrous and tough to chew and, depending on the size, you may need to cut each in half. “Toss with oil, sprinkle on a little salt and pepper, and roast in the oven. They taste great, and they’re very simple to prepare.”

Once you’ve mastered the basic roasted Brussels sprout, try these recipes for more variety.

Roasted Brussels Sprouts With Carrots and Parsnips

Recipe courtesy of Bob Langkammerer, regional chef for Wegmans Syracuse.

½ pound organic carrots, peeled and cut on the bias into bite-sized pieces

1 8-ounce package Brussels sprouts, washed and quartered

1½ pounds parsnips, peeled and cut on the bias into bite-sized pieces

1½ tablespoons basting oil

Salt and cracked black pepper to taste

3 tablespoons Wegmans savory finishing sauce (grocery department)

Preheat oven to 450 degrees. Toss vegetables with basting oil in large bowl; season to taste with salt and pepper. Spread in single layer on baking sheet. Roast on center rack of oven, about 30 to 40 minutes, until tender. Toss with finishing sauce.

Creamy Brussels Sprouts and Noodles

This recipe is from Taste of Home magazine. It is categorized as a side dish, but there’s no reason this casserole can’t take the starring role at dinnertime. Serve with an orange vegetable and tossed salad, and you have a nice-looking plate.

1 pound fresh Brussels sprouts, quartered

2 medium onions, finely chopped

4 tablespoons butter or margarine, divided

1 cup sour cream (can be light)

1 cup small-curd cottage cheese (can be light)

1 clove garlic, minced

1 teaspoon paprika

½ teaspoon salt

¼ teaspoon caraway seeds (optional)

3 cups medium egg noodles, cooked and drained

½ cup soft bread crumbs

Place the Brussels sprouts and a small amount of water in a saucepan; cover and cook until tender. Meanwhile, in a skillet, saute onions in 2 tablespoons butter until golden brown. Remove from the heat; stir in the sour cream, cottage cheese, garlic, paprika, salt and caraway seeds. Drain sprouts; add to onion mixture with noodles. Spread into a greased shallow 2-quart baking dish. Melt remaining butter and toss with bread crumbs. Sprinkle over casserole. Bake, uncovered, at 375 degrees, for 20 to 25 minutes or until golden brown.

Shaved Brussels Sprouts with Pancetta

Another Wegmans recipe; if you’re a vegetarian, feel free to omit the pancetta, an Italian bacon.

1 teaspoon olive oil

2 ounces diced pancetta (deli department)

¼ cup shallots, peeled and chopped

1 14-ounce package shaved Brussels sprouts (or shave your own with a mandolin)

¼ cup basting oil

Salt and pepper to taste

2 tablespoons Wegmans apple vinegar spritzer (grocery department)

Add olive oil and pancetta to large skillet; cook on medium about 5 minutes, until pancetta begins to render fat but is not browned. Add shallots, Brussels sprouts and basting oil. Season with salt and pepper. Cook, stirring, on medium, 8 to 10 minutes until vegetables are nearly softened but not browned. Remove from heat. Add apple vinegar spritzer, toss and serve.

Feet First

In less than three weeks I will endure yet another surgery on my foot, the left again. For a variety of reasons, the right foot needed immediate attention back in 2010, so I put off the same bunion surgery on the left until 2011. As the swelling in that foot eventually abated, it became clear that the metal plate the podiatrist inserted to fuse two large tarsal bones together was problematic. I don't feel anything when I'm walking, but running is another matter entirely.

What I feel when I run isn't pain, but it is discomfort, and often it radiates from the point of contact on top of the foot to my arch. It hasn't been enough of an issue that I have stopped running, but it isn't an ideal situation either. And so, the doctor and I decided it would be best to remove the plate entirely, which is happening in a 10-minute procedure on Tuesday, Jan. 15.

My left foot, plate and screws obvious.

I suppose there is no good time for a runner to be laid up, but in Central New York in winter, it's a safe bet that any outdoor running won't exactly reap much benefit. My first question to him was, naturally, "What's the recovery time?" One month. I can swim after two weeks, and should be able to practice yoga and at least lift weights for the upper body and keep working my core soon after the surgery.

He doesn't want the incision getting wet and, as for the running, the four tiny screws holding that plate in place (though they don't look tiny in the X-rays at left) will leave four tiny holes in my bones. "If it were anyone else," he advised, "I wouldn't worry about it, but you put an awful lot of stress on your feet."

Ha! You have no idea, doc; no idea.

And so I am averaging 25 miles a week leading up to the fateful day, and wishing I could bottle my fitness so when it's time to venture forth again in February, I just uncork and go! Once again, early-winter races will be pushed aside until 2014, but I've already registered for the Buffalo Half Marathon on May 26, and the Keuka Lake Sprint Triathlon on June 2, so I'm looking at substantial goals to train for. Not sure if the 10-mile, May 5 Mountain Goat is possibile; I'll wait and see.

Let's hope this is the end of the podiatry saga that has consumed my life these last three years. But as I tell anyone who asks, don't put off bunion surgery--I did until serious damage was done to my feet--the second toe on my right foot, the one that was dislocated by the big toe the bunion had pushed into it--will never recover; I just tolerate the issues, and endure an occasional cortisone shot.

And as for those who tell me to stop running--be gone! My PR days are likely behind me, but that doesn't mean my running days have passed me by. It's still fun to compete (and I do OK in my age group), and that's what's important.

A Five and Dime

Yesterday, I attempted something I never have before, and I'm not certain I ever will again. While I have been tempted to do this for years, something always held me back. I registered to run back-to-back races, a 5K at 9 a.m. with a 10K to follow at 10.

The Burn Run, which benefits the Clark Burn Center at Syracuse's Upstate University Hospital, is in its sixth year. This year they decided to add a 10K, which made me very happy; so, I originally signed up for that. Then, they offered a $10 discount to any member of the Lake Effect Run Club--what the heck, I thought; it's for a good cause and I can do something I never have done in 30 years of racing--the back-to-back thing.

Yeah, baby! (Charlie Bowers Photo)

Now, I certainly have raced plenty of 15Ks, but that's meant 80 minutes or so of continual running, finding your groove and then maintaining it. By splitting it up into two different races, with a 30-minute gap in between, I had no idea how my legs would react. I wasn't quite sure what to do in the time between finishing the 5K and then starting the 10K, either, but I sure knew what not to do--sit down, eat or drink too much, or head outside where it was sunny but a little chilly. I didn't want to stiffen up, risk a cramp or get cold. So I paced, stretched and tried to stay loose.

I ventured out once, to check the 5K results, and was happy to see I had placed first in my age group (yippee!), with a best-of-2012 time of 26:04. Then I made my way to the starting line. The first few miles I felt a little stiff, and my legs were not happy. They weren't sore, exactly, and not tired, but had a dullness to them--tough to describe. But by mile 3, my inner runner kicked in and I was able to maintain a decent pace until about mile 4.5. The fact that a woman, who appeared to be in my age group, passed me then didn't help. I tried to draft on her for a bit, but she lost me. (Turns out she finished third in the 50-54 age group, so my sense about her age was accurate.)

I successfully passed one person before the race finish, but she got me back in the chute--dang. Still, my finish time, 57:17, is leagues better than the last 10K I ran, in an hour. So I am making progress toward regaining my form (I know the weekly track work has a lot to do with that).

While running the 10K so soon after the 5K, I had an epiphany that only such proximity could have rendered. Bear with me here, because it's gonna sound gripey, but here we go. Remember that I have children, that I love it when children run and are active. BUT, what is it about kids--especially boys--running races--especially 5Ks? I always know there is a kid approaching by the flap-flap-flap of his shoes hitting the pavement. Hope he learns some running form soon, or he won't have any arches left!

And then there's the kid(s) who sprint to pass you, and then either stop to walk or slow down considerably right in front of you. And they'll do that for all 3 miles--it's maddening!!!! I am always so happy when I leave those kids in the dust, and finish the race ahead of them.

So back to my rant--parents, it's great that you entered your child to run the race. But please, just like in real life, teach them some etiquette. When they slow down or stop, make sure they know to get to the shoulder of the road as soon as possible.

Rant over; thank you for listening.

So, with the combined races, I actually ran this "15K" a full five minutes faster than the most recent race of the same distance. Racing back-to-back was different, but I'm not sure it's for me. . .until the next time I see one on a race calendar.

In Search of. . .10Ks

Race season is, sadly, winding down for me. It's not that there aren't still races to select every weekend, almost through Christmas, it's just that other things get in the way this time of year, and racing a 51-year-old body every weekend just isn't wise.

Still, I have registered for some perennial favorites, including the Baldwinsville Kiwanis Turkey Day Races. Back in the day, this race featured three distances--5K, 10K and 10 Mile. Oh, how I loved that 10 miler, with the pre-dinner calorie burn. I suspect the difficulty in getting enough volunteers for all three races put an end to the longer distance. They kept the 10K, thankfully, and that's still a pretty substantial distance.

Then there's the Burn Run, which benefits the Clark Burn Unit at Upstate Hospital. The flattest 5K around. I was planning on signing up for the 3.1-miler, but once they announced the addition of a 10K this year, well that sealed the deal for me.

Do you sense a pattern here?

As much as would like to run another marathon, 26.2 miles remains a daunting prospect. The half marathon distance remains my favorite, but it's a lot of work getting ready for one. And as much as I enjoy the speed of a 5K, I find them anticlimactic. If I'm going to put in the training, and drive the distance to the race site, a 5K seems hardly worth my time. (Those of you 5K lovers out there, I'm merely speaking for myself; no offense is intended.) In fact, I have a loose rule about 5Ks--if it takes longer for us to drive to the race site than it will for me to run the race, then I'm not inclined to pay the entry fee, or the gas.

So next year, I plan on focusing on racing as many 10Ks as I can find locally. Don't get excited--they're not at all easy to find. I can think of a handful in the spring--Fort to Fort in Rome, Skunk Cabbage in Ithaca--wait, is two a handful? See what I mean? What is it about the 10K race distance that has rendered it so elusive? I think that's a topic for a more substantial item than a blog post, and perhaps I'll tackle it in a different forum.

Still, racing 10Ks in 2013 is my plan, as far as road races go.

I have some holes to fill in the triathlon schedule, even while I have plotted what distances to race when.

First off, my "A" race will be Big George, a half-ironman distance race that takes place in and around lovely Lake George on Sept. 1, Labor Day Sunday. After that, the plan is to run some half marathons (maybe even a full) and keep seeking out 10Ks. Before that, I'm looking at a sprint distance tri (or two) in June, an Olympic in July, and a sprint or Olympic in August.

Ever open to suggestion, if you know of any 10Ks within upstate New York--Ithaca and north, Albany to Buffalo, please leave a comment.