Day 2: Half-marathon Training

Posted by: Dan Brosemer (odin) on March 18, 2009 at 19:00:14

The route for my 4mi run winds around a little more than the 2mi, but I managed to keep track of it even while exhausted. There was a short stretch along Ontario where I had to walk for a bit. It was just after a gentle, but long up-hill. I did about 5.4mph, which is a little faster than I intended, so maybe next time if I hold it to my 5mph plan, I'll be able to do it without that walking break. If this is any indication, the 7mi on Saturday is going to be a real adventure!

Day 1: Half-marathon Training

Posted by: Dan Brosemer (odin) on March 09, 2009 at 17:23:03

Wow, was that exhilarating. I just returned from my day 1 2mi run along this route. I'm out of practice enough that I only did the first aerobic interval. Maybe by next week, I'll be up to the others. Even with waiting for traffic, though, I averaged a mean 6mph. If I want to be competitive, that's on the slow side of decent. I think at this point I'd be happy to just get through the race, though.

Half-marathon Training

Posted by: Dan Brosemer (odin) on March 08, 2009 at 11:32:12

I've been weight training for a little while to get back in to shape. Now that the weather is improving, it's time to take up running again... to the tune of a half marathon. I'll be training four days a week following a training plan found in Runner's World.

Recipe Testing

Posted by: Dan Brosemer (odin) on January 18, 2009 at 19:20:23

Apparently Peter Reinhart needed some more recipe testers for his new book. Obviously, I jumped at the chance, and now I have a new dough sitting before going in the fridge. It's a 75% hydration French bread using delayed fermentation. I can hardly wait to bite in to it. Pics are now up. Boy was this ever tasty!

Pain a l'Ancienne

Posted by: Dan Brosemer (odin) on September 06, 2008 at 17:11:05

I've tried this bread before, but never with such success. I made it with 75% hydration instead of the recommended 80% to make it easier to work with. I think that payed off since it was on the edge of what I could reasonably handle. Wow, did it ever turn out tasty, and the ciabatta I made with the second half has the best-looking crumb of anything I've ever made.

Fun With Shaping

Posted by: Dan Brosemer (odin) on August 30, 2008 at 18:36:27

This is the first time I've made a boule. Overall, I'd call it a success. It's a tiny bit flatter than I'd like, but practice will take care of that. The crumb's also too even. I'm still not too sure what I'm doing wrong there, but I'll keep trying to get that one right and eating everything along the way.

I Made a Cheese Bread

Posted by: Dan Brosemer (odin) on August 27, 2008 at 08:06:53

I've never made a cheese bread before and never read about how to do it, but I had this idea in my head. It turned out to be pretty much spot on. I just need a little more cheese next time.

Basic Whole Wheat Loaf

Posted by: Dan Brosemer (odin) on August 24, 2008 at 19:53:04

I made a loaf of bread today for the first time in a while. I decided to start again with my basic whole wheat loaf. It turned out not half bad.

That's a Lot of Mileage For a Bike

Posted by: Dan Brosemer (odin) on August 15, 2008 at 18:14:10

On my way home from work yesterday, my bike hit 44444.4km so I thought I'd be dorky and take a photo. That's not all my riding, I only got the bike on the road this past May with 37000km on it. Still, over 7000km in one season is a lot of fun on the bike.

Whitefish Point - The Scenic Route

Posted by: Dan Brosemer (odin) on August 09, 2008 at 20:52:43

We went to Whitefish Point today for something to do. The bike seems to be burning a little oil with the 5W50 in. I'll switch back to 15W50 on the next oil change and see if that fixes it.

Map.


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