You served me well.
But then you really screwed things up for me in the marathon.
Goodbye, fourth toenail.
I was supposed to be far, far away this weekend, celebrating with my girlfriends in the BC Mountains. Instead, I’ve been right at home, enjoying the long weekend with my husband in Manhattan. It hasn’t been all that bad. Friday was a long day at work, and tomorrow promises more of the same, but the rest of the weekend has been pretty void of any heavy lifting. So instead, Zdenek and I made our own vacation here on this island (and a few miles outside of it). Some of the places we visited:
I enjoyed my smoothie on this Piermont street
Spain: Saturday night took us down to Greenwich Village, where we were fortunate to stumble upon one of the most delicious and inviting tapas bars in the city, Las Ramblas. It was crowded but lively, the food was scrumptious, and the drinks were well deserved. We finished off the evening with homemade cake at Amy’s Bread. Best pink frosting ever.
Detox spa: Sunday consisted of lots of walking and hydration. We had fish and vegetables for dinner. Italy and Spain in 48 hours can tire a person out.
The beach (sort of): After a very hard but very fast run this morning in the Park (if I’m not going to run frequently this summer, I need to make every opportunity worth my while), and after a leisurely and delicious breakfast (once again courtesy of Amy), we spent this afternoon eating salami and cheese, Greek salad, and berries along the Riverside Park Hudson waterfront. It was almost as good as a beach vacation.
Only 5 minutes from our front door!
All in all, things could have been worse. And I learned that if I can’t make it to the vacation, I can always make the vacation come to me.
I'm meant to be flying to Canada this weekend to celebrate the upcoming nuptials of my good friend, Heather. I am blessed with a very tight group of girlfriends -- the five of us have been together since high school, but several of us have friendships extending back even further than that. We're throwing a stagette for the bride-to-be at Jessica's cabin in BC this coming weekend. The girls and I haven't spent quality time together since goodness-knows-when; the last time we were all in the same place for a night was in 1999, a few weeks before I moved to England. This would be a 10 year reunion of sorts, and I'd be loathe to miss it. (As you can see from the photo, whenever we get together, there's always some unexpected fun.) The girls have done a lot of planning and work for this weekend; all I have to do is fly in. I count myself blessed to have such organized, generous, and supportive friends.

To stave off a full-blown infection, I've turned to raw honey. (There definitely seems to be an emerging theme this week of sweet, sticky substances.) I became a honey convert a few years ago, mostly because my husband's grandfather is a beekeeper in the Czech Republic and his entire family is hooked on the healing promises of honey. (Even better than honey is propilus (see below), but unfortunately I don't have any on hand.) Although I have some honey almost every day, this morning I consumed an unusually large amount -- melted in my tea, drizzled over my yogurt, and straight up. On my way into work, I stopped off at Fairway (the best or worst place on the Upper West Side, depending on your point of view) and purchased one pound of buckwheat honey. (It's always best to buy the darkest honey you can find, and buckwheat honey, in particular, is especially potent.) I intend to eat several tablespoons of it throughout the day.
How Honey is Made
The fascinating process of making honey begins when the bees feast on flowers, collecting the flower nectar in their mouths. This nectar then mixes with special enzymes in the bees' saliva, an alchemical process that turns it into honey. The bees carry the honey back to the hive where they deposit it into the cells of the hive's walls. The fluttering of their wings provides the necessary ventilation to reduce the moisture's content making it ready for consumption.
Raw Honey - An Anti-Bacterial, Anti-Viral, Anti-Fungal Substance
The health benefits of honey - like all foods - depend on the quality of the honey. But in this case, the situation is even more extreme, because the pollen that collects on the bees' legs as they move from plant to plant is only as healthful and as diverse as those plants. In addition, the processing of honey often removes many of the phytonutrients found in raw honey as it exists in the hive. Raw honey, for example, contains small amounts of the same resins found in propolis. Propolis, sometimes called "bee glue," is actually a complex mixture of resins and other substances that honeybees use to seal the hive and make it safe from bacteria and other micro-organisms...Other phytonutrients found both in honey and propolis have been shown to possess cancer-preventing and anti-tumor properties...[but] when raw honey is extensively processed and heated, the benefits of these phytonutrients are largely eliminated.
Buckwheat Honey Instead of Cough Medicine
In a study [from the Penn State College of Medicine] involving 105 children aged 2-18 years with upper respiratory tract infections of 7 days or less and night-time coughing, a single night-time dose of buckwheat honey was an effective alternative treatment for symptomatic relief of nocturnal cough and sleep difficulty, compared to a single dose of dextromethorphan (DM).
Other Health Benefits of HoneyDarker honeys, specifically honey from buckwheat flowers, sage and tupelo, contain a greater amount of antioxidants than other honeys, and raw, unprocessed honey contains the widest variety of health-supportive substances.
- Different varietals of honey possess a large amount of friendly bacteria (6 species of lactobacilli and 4 species of bifidobacteria), which may explain many of the "mysterious therapeutic properties of honey."
- Honey may promote better blood sugar control. Proper fueling of the liver is central to optimal glucose metabolism during sleep and exercise. Honey is the ideal liver fuel because it contains a nearly 1:1 ratio of fructose to glucose.
- In a year-long animal study comparing the effects of sucrose, honey and a low glycemic index (GI) sugar-free diet, rats on the honey-based diet showed: reduced weight gain and percentage of body fat, decreased anxiety, better spatial recognition memory, improved HDL cholesterol (15-20% higher than rats fed sugar or sucrose diets), improved blood sugar levels (HA1c), and reduced oxidative damage.
- The wound healing properties of honey may, however, be its most promising medicinal quality. Honey has been used topically as an antiseptic therapeutic agent for the treatment of ulcers, burns and wounds for centuries. One study in India compared the wound healing effects of honey to a conventional treatment (silver sulfadiazene) in 104 first-degree burn patients. After one week of treatment, 91 percent of honey treated burns were infection free compared with only 7 percent receiving the conventional treatment. Finally, a greater percentage of patients' burns were healed more readily in the honey treated group. Another study examined the wound healing benefits of honey applied topically to patients following Caesarean section and hysterectomy. Compared to the group receiving the standard solution of iodine and alcohol, the honey treated group was infection free in fewer days, healed more cleanly and had a reduced hospital stay.
I have a coworker whose running accomplishments and race-day logistics are definitely worthy of a quick mention. I was reminded of this today because the coworker in question just told me about the marathon he ran yesterday, and, as is typical for him, he posted an enviable, sub-elite time under chaotic and amusing conditions.We ended up talking about how he went running yesterday morning before the storm came into town. I asked him where he went, and he said that he took the T to Wonderland and then ran along the beach out there. I told him that that sounded very nice, and he said yes, it was. Especially because, he added, as he was running he noticed a small 5k race about to start and decided to join in. Which he did, and which he then won. The prize was a giant bottle of maple syrup, which he said he then had to run with all the way back to the hotel. [It was a seven mile run back to the hotel.]
Today marked the last “long” run before the marathon next week. Given that I'm into taper, this meant only nine easy miles were required. Of course, as anyone who has ever trained for a marathon knows all too well, for some reason, cutting back on the mileage tends not to feel as good as it should. Even the short, relatively easy runs that make up this week and the next seem too difficult and too long. My legs feel heavy, my breathing labored. Nagging aches and pains have started to crop up in all sorts of funny places. Experienced athletes will give you lots of pseudo-scientific, physiological reasons for this. They’ll claim that your body is so accustomed to working out hard that it crashes with even a 10-20% reduction in overall intensity. I find this hard to believe. While I know that exercise increases energy levels (apparently, though I beg to differ following a 20 mile run or an intense bout of intervals) and that the less you do, the less you feel like doing, tapering represents only a very modest reduction in training and, if anything, should provide some much needed rest.