Friday, 31 December 2010
Thursday, 9 December 2010
Sunday, 5 December 2010
Now, I've worked in the deep dark bowels of a museum and thoroughly enjoyed it. Not so sure I'd want to live there, though. The incessant chirping of the crickets in the bug room would make me nuts, and the collection of fur stoles with the fox heads still on them have given me nightmares in the past. But hey, to each his own. Chalk this up as really inventive marketing by a museum that is savvy enough to use modern forms of communication.
Kate's Month at the Museum
Kate's Month at the Museum
First flowering!
Fabulous pictures of a cacao tree starting to blossom. Weird looking things!
Very exciting! Although these are some of our oldest grafted trees, it’s a thrill to see flowering in the orchard, and we’ll likely see first fruit set next spring.
"
Thursday, 21 October 2010
Monday, 27 September 2010
Monday, 20 September 2010
Chase the Chills Away with Autumn’s Hottest Drink
I personally love hot chocolate made with chilli peppers. I even own a Bodum Chocolatiere in which to make it! Perfect for a cool fall day, and definitely the best way to drink chocolate.
Of course, I say this because this is how chocolate was originally consumed in the 17th and 18th centuries. The Spanish brought chocolate back from the New World, where it was consumed as a frothy, spicy, bitter concoction. Europeans found it too bitter and not to their liking. Good thing the development of the sugar trade happened at about the same time, because it was due to this that the sweet chocolate we know and love today was developed. But more on that in a future blog post...
In the meantime, you might like to have a peek at this...
Saturday, 7 August 2010
Hope for Bernard Callebaut?
Maybe there is hope yet that Bernard Callebaut can regain some financial footing and get back to the business of making great chocolate!
Tuesday, 3 August 2010
Chocolatier Bernard Callebaut forced into receivership
No! No! No! Say it isn't so!
Not a good day for the local chocolate scene...
Sunday, 18 July 2010
Willy Wonka?
Amazing that one person can corner the market on cocoa. Hard to believe that he now controls all of Europe's supply. Guess those small sweet indulgences are going to get a little more expensive.
Saturday, 17 July 2010
Tuesday, 22 June 2010
Two of my favourite things!
Tofino and chocolate. Seriously, could you ask for a better combination? Can't wait to try some...
http://chocolatetofino.com/
http://chocolatetofino.com/
Thursday, 3 June 2010
Wasabi Kit Kat's
I'm not really sure this stuff is chocolate, but the novelty factor certainly counts for a lot! I think they taste a little bit like green tea ice cream. Okay, maybe not, but the slight green hue of the bars certainly makes me THINK of green tea ice cream.
Wasabi Kit Kat's
Wasabi Kit Kat's
Thursday, 27 May 2010
Wouldn't it be lovely to go to Paris for the 'Salon du Chocolat'? Maybe I'll put this on my bucket list.
http://www.salonduchocolat.fr/?lang=uk
http://www.salonduchocolat.fr/?lang=uk
Sunday, 23 May 2010
Madagascar Chocolate - Madécasse
This is a short video of chocolate being harvested and made in Madagascar, just in case you want to see what chocolate pods and nibs look like.
Wednesday, 14 April 2010
Wine on Tap: A Cheaper, Greener and Fresher Alternative to Bottles
Ok, now we're talking! Best idea I've heard in a while!
Kat Wade in Chronicle
Two years ago, TreeHugger emeritus Ruben Anderson wrote New Wine in Old Bottles for the Tyee, making the case for refillable bottles filled with local wine:
How did it become possible for us to think we could have whatever we wanted wherever we wanted it? Do you really want to try to look your children in the eye and explain that they have to eat jellyfish gumbo because you couldn't resist that lovely imported shiraz?
Now, in San Francisco, you can do Ruben one better; they are serving wine from kegs on tap, eliminating the...Read the full story on TreeHugger
Monday, 29 March 2010
Interesting chocolate serving dishes
Now this is an interesting way to eat chocolate. Talk about playing with your food!
Chocolate – it’s sensual, sexual, and delicious; known the world over for its mood altering properties and palette pleasuring sensibilities. We’re not supposed to play with food but Forplay is a concept near and dear to my heart. It explores the three main ways chocolate is enjoyed: licking, melting, and pouring. Ooh how scintillating!
Each of the three sets in this concept are made from porcelain and focuses on three distinct gestures shared among chocolate lovers around the world.
• Colors: Using a brush filled with hot, liquid chocolate to draw onto a frozen plate, freezes the chocolate as the “painter’s” art…until it is eaten, of course.
• The Mountain: Mountain-shaped chocolate that covers the lips of the cup, melts when hot milk is poured on it, creating a nice cup of hot coco.
• The Mussels: Eating chocolate much like the ritual of eating mussels and oysters from their shells, encourages licking, an expression of sensuality that is taboo in most public places.
Designer: Adva Noach
Wednesday, 24 February 2010
Looking for Enlightenment (or just some good advice)
As previously posted, I've signed up to run another 1/2 marathon in August, and I find myself faced with a conundrum. I'm not the world's best or most experienced runner, so I tend to rely heavily on the advice of others, especially when it comes to figuring out how I'm going to get myself through this! So, here's the thing. I'm looking at two different training programs that are quite different, and I'm debating which one I should follow.
The first is popular here in Canada through the Running Room chain of stores. It is a 16 week program, has you running 5 days a week with 2 rest days, incorporates hill training starting in week 6, and its longest long run is 20k. In 8 of the weeks, you are doing 30km or more in total mileage.
Option 2 is to follow the Runners World SmartCoach training program. It too is a 16 week program, but it only has you running 4 days a week with 3 rest/cross training days, has no hill training, and its longest long run is only 16km. You do 30km or more in only 3 of the training weeks, and it has a smattering of speed work days.
Last time I followed the Running Room training program. I was fine up until hill training started, at which point I was hobbled up with a sore calf muscle. I never completed all the hill training, figuring I live on the flat prairie, so what was the point? I also realized about half way through that more in the way of weight training and core strength training might have helped.
So, which is better? Any suggestions?
The first is popular here in Canada through the Running Room chain of stores. It is a 16 week program, has you running 5 days a week with 2 rest days, incorporates hill training starting in week 6, and its longest long run is 20k. In 8 of the weeks, you are doing 30km or more in total mileage.
Option 2 is to follow the Runners World SmartCoach training program. It too is a 16 week program, but it only has you running 4 days a week with 3 rest/cross training days, has no hill training, and its longest long run is only 16km. You do 30km or more in only 3 of the training weeks, and it has a smattering of speed work days.
Last time I followed the Running Room training program. I was fine up until hill training started, at which point I was hobbled up with a sore calf muscle. I never completed all the hill training, figuring I live on the flat prairie, so what was the point? I also realized about half way through that more in the way of weight training and core strength training might have helped.
So, which is better? Any suggestions?
Thursday, 18 February 2010
Valentine’s Day Collection SOLD OUT!
A local chocolatier that has just started up. Yum!
A big thank you to all who purchased the 2010 Valentine’s Day collection. This limited collection has officially sold out!…
The next collection will be launched for Easter. Please join my FACEBOOK group or send me an email if you would like to be kept in the loop about the launch date & the new collection details (jacqueline@jacekchocolate.com)…
I hope you all have a wonderful Valentine’s Day. Mine so far has been fabulous…
"
Wednesday, 10 February 2010
10 Things to Consider in Using Shipping Containers for Your Next Project
My husband keeps threatening that he's going to build us a house out of shipping containers. I'm not sold on the idea. This one is for him.
Tuesday, 9 February 2010
Chocoholic mice fear no pain
Not sure what to think of this one! I mean, I like chocolate, but not sure I'd endure electric shocks for it! Even I have my limits...
Thursday, 4 February 2010
History of Chocolate | Edmonton Public Library | BiblioCommons
History of Chocolate | Edmonton Public Library | BiblioCommons
A list of books about the history of chocolate and related themes. After you read these, you'll be able to wow your friends with odd facts about cacao, sugar, tobacco and coffee! Did you know that the early Europeans thought chocolate was vile and disgusting. Might have had something to do with cacao's bitter taste and adding things like maize, chilies and peppers. And no, you didn't eat it, you drank it.
Happy reading!
Tuesday, 2 February 2010
Single-Malt Scotch Whisky: The Fine Chocolate of the Beverage World
An article I found on Scotch Whisky and chocolate. I don't like Scotch myself, but thought this was interesting.
Single-Malt Scotch Whisky: The Fine Chocolate of the Beverage World: "
Since I have been scarcely old enough to consume alcoholic beverages, I have had an interest in Scotch Whisky. At the age of 21 as I tried to figure out what in the 'spirits' category appealed to me, I kept feeling drawn, again and again, to Scotch. At first I just ordered whatever was affordable, but gradually I became more interested in pricier blends, and upon arriving in Columbia, MO to finish my B.A., I was introduced to the multifaceted world of single malts. I've never looked back. Now I have enough familiarity with the whisky-making process, various distilleries, and their geographical locations and styles, that I don't feel completely lost, but at the same time, I realize that there is a great deal left for me to learn, and so I persevere--let me tell you, it's a tough life. ;-)
At any rate, perhaps because I still have so much to learn, it only recently began to occur to me that fine chocolate and single-malt Scotch whisky have so many qualities that they share. True, this is not the first time that I have said that chocolate is analogous to Scotch in its complexity of flavor, but I have also said the same about chocolate and wine, beer, or even cheese. So let me take the opportunity to clarify that the similarity that I have now come to see between chocolate and Scotch is much more than just noting a certain level of shared complexity. In truth, I sometimes feel as though I'm tasting a distilled single-origin chocolate when enjoying a dram of a favorite single-malt.
Here are just a few reasons why this might be:
1) Texture and Body: Scotch has body and texture supported by various compounds, some of which, if they were encountered in wine, would be referred to as 'tannins.' Among other compounds, these tannins often give Scotch a particularly pleasant body and mouthfeel. Whisky writers may describe various characteristics as thick, creamy, viscous, light, medium or full, syrupy, firm, rounded, smooth, silky, oily, and even chewy. Length is also relevant when speaking of Scotch and can be impacted by such compounds. In all cases, I am reminded of fine chocolate.
Texture is one of the things that, as a chocolate maker, concerns me most. I am not generally partial to thin, fatty, or waxy chocolates, nor those that are overly refined with a sticky mouthfeel or coarsely refined and rough to the tongue. Rather, I prefer a fine texture, with a full, almost thick, mouthfeel, which I believe adds to length of the tasting experience, and impacts flavor in a positive way. I would certainly use creamy, viscous and even chewy as descriptors. Of course, some of these characteristics of chocolate are, in part, due to cocoa butter content, presence or absence of emulsifiers, and refinement/conching of the chocolate, but as with whisky, tannic polyphenols in chocolate also play a substantial role in this mouthfeel, and the length of the chocolate-tasting experience.
2) Aroma: Scotch often has, amongst other aromatic compounds, plentiful fruity esters due to initial fermentation, skillful distillation, and common cask aging in Sherry or other wine/spirit barrels, that may lend a bright, sweet, floral, honeyed and fruity mouthwatering quality to the beverage just as careful fermentation adds such qualities to a fine cacao-based chocolate. There are other aromatic profiles that may be shared by Scotch whisky and chocolate as well, including herbal, spicy, nutty, buttery, coffee-like, caramel and vanilla notes amongst others, but interestingly and more to the point, Scotch can even be found to have a clear chocolate note present in its flavor. A brief scan through the late Michael Jackson's (no not that one) Complete Guide to Single Malt Scotch shows more than a handful of references to chocolate, including descriptors such as: chocolate, black chocolate, chocolaty, spicy chocolate, chocolate cream, chocolate powder, bitter chocolate, light chocolate orange, and chocolate digestives amongst others. One difference, however, is that some Scotch whiskies, also contain simple compounds, called phenols without the 'poly-' prefix, that are aromatic, smokey and medicinal in nature. These compounds are due to the smoke from peat fires, that are used to dry/flavor the malted barley in the kiln. In any case, when it comes to chocolate, smoke flavor, caused by simple phenols, has historically been seen as a defect. Still, despite any differences, Scotch and chocolate have a lot to share when it comes to aroma.
3) Taste (i.e. sweet, sour, salty, bitter, umami, etc.): As with most foods of more than just slight complexity, Scotch whisky can have any number of possible combinations of sweetness, acidity, bitterness, and even saltiness. Chocolate, of course, is often classified in terms of its bitterness to sweetness quotient: Bitter/unsweetened, Bittersweet, semisweet, sweet, etc., but chocolate also has an often overlooked acid component, though it can be far more obvious in some single-origin chocolates than others. Additionally, though it seems to have mostly fallen out of favor in dark chocolate, chocolate companies often used to add very small quantities of salt to help round out and balance the flavor. Still, balance is a subjective quality, and as with chocolate, where a mouthwatering tartness, overarching sweetness or rather more dry bitterness may be preferred in different amounts by the chocolate maker and chocolate connoisseur, single-malt Scotch whisky may also come across as anything from a sweet honeyed elixir to a drying, spicy, even medicinal and peppery concoction, and lets not forget the salty, seaweed-tinged single malts that exist. The beauty of both single-origin chocolate and single-malt Scotch, in this regard, is in the diversity and complexity of combinations available, to which there is essentially no end.
All of this has caused me to wonder if my preference for Scotch above all other spirits is based upon the same part of my palate that is drawn to chocolate above many other foods. Complexity, sure. But as you can see, there is more, much more that is shared in flavor and texture. Let's put this hypothesis to good use with a couple of pairings.
Here are a couple of my personal favorite single-malt Scotch whiskies that go very well with Patric Chocolate. I have made an effort to choose two bottles that are true bargains, as they are most amazing whiskies, yet come in at prices between $40 and $60. Both whiskies have been paired with Patric Chocolate's 67% Madagascar.
First a clearly complementary pairing:
Longmorn 15-year is a full-bodied whisky with clear aromas of apples and citrus that follow through to the palate. When combined with the fruity citrus qualities of the 67% the pairing really shines as the whisky helps elevate the prevalent fruits rouges of the bar, most notably the cherry, which fills the mouth and nose, and for its part, the chocolate highlights the otherwise light nuttiness and more noticeable spice of the Longmorn. This whisky and chocolate seem to meld together perfectly and effortlessly like two old friends.
Next a pairing with substantial contrast:
Talisker 10-year is a huge whisky with real island character--smoke coming through immediately in the nose and palate--brightened by only a touch of sweet fruit in the aroma, which is only slightly more noticeable on the tongue. While the Longmorn and 67% may go together like two old friends, the Talisker has a slightly more difficult relationship with the same chocolate. However, after careful attention, it becomes clear that Talikser's smokey character is supported by the subtle roasted edge and mild bitterness of the chocolate, as the chocolate's roasted quality seems to grow by the second. Furthermore, the fruit of the Talisker, which heretofore was more of a slight hint, expands in the mouth and nose, becoming far more encompassing. Best of friends, perhaps not, but the Talisker and 67% are like two sides of the same coin, each with its own important role to play as equal parts of the whole.
Eat chocolate; Enjoy Life!
Alan McClure
Chocolate Maker
Patric Chocolate
"
Single-Malt Scotch Whisky: The Fine Chocolate of the Beverage World: "
Since I have been scarcely old enough to consume alcoholic beverages, I have had an interest in Scotch Whisky. At the age of 21 as I tried to figure out what in the 'spirits' category appealed to me, I kept feeling drawn, again and again, to Scotch. At first I just ordered whatever was affordable, but gradually I became more interested in pricier blends, and upon arriving in Columbia, MO to finish my B.A., I was introduced to the multifaceted world of single malts. I've never looked back. Now I have enough familiarity with the whisky-making process, various distilleries, and their geographical locations and styles, that I don't feel completely lost, but at the same time, I realize that there is a great deal left for me to learn, and so I persevere--let me tell you, it's a tough life. ;-)
At any rate, perhaps because I still have so much to learn, it only recently began to occur to me that fine chocolate and single-malt Scotch whisky have so many qualities that they share. True, this is not the first time that I have said that chocolate is analogous to Scotch in its complexity of flavor, but I have also said the same about chocolate and wine, beer, or even cheese. So let me take the opportunity to clarify that the similarity that I have now come to see between chocolate and Scotch is much more than just noting a certain level of shared complexity. In truth, I sometimes feel as though I'm tasting a distilled single-origin chocolate when enjoying a dram of a favorite single-malt.
Here are just a few reasons why this might be:
1) Texture and Body: Scotch has body and texture supported by various compounds, some of which, if they were encountered in wine, would be referred to as 'tannins.' Among other compounds, these tannins often give Scotch a particularly pleasant body and mouthfeel. Whisky writers may describe various characteristics as thick, creamy, viscous, light, medium or full, syrupy, firm, rounded, smooth, silky, oily, and even chewy. Length is also relevant when speaking of Scotch and can be impacted by such compounds. In all cases, I am reminded of fine chocolate.
Texture is one of the things that, as a chocolate maker, concerns me most. I am not generally partial to thin, fatty, or waxy chocolates, nor those that are overly refined with a sticky mouthfeel or coarsely refined and rough to the tongue. Rather, I prefer a fine texture, with a full, almost thick, mouthfeel, which I believe adds to length of the tasting experience, and impacts flavor in a positive way. I would certainly use creamy, viscous and even chewy as descriptors. Of course, some of these characteristics of chocolate are, in part, due to cocoa butter content, presence or absence of emulsifiers, and refinement/conching of the chocolate, but as with whisky, tannic polyphenols in chocolate also play a substantial role in this mouthfeel, and the length of the chocolate-tasting experience.
2) Aroma: Scotch often has, amongst other aromatic compounds, plentiful fruity esters due to initial fermentation, skillful distillation, and common cask aging in Sherry or other wine/spirit barrels, that may lend a bright, sweet, floral, honeyed and fruity mouthwatering quality to the beverage just as careful fermentation adds such qualities to a fine cacao-based chocolate. There are other aromatic profiles that may be shared by Scotch whisky and chocolate as well, including herbal, spicy, nutty, buttery, coffee-like, caramel and vanilla notes amongst others, but interestingly and more to the point, Scotch can even be found to have a clear chocolate note present in its flavor. A brief scan through the late Michael Jackson's (no not that one) Complete Guide to Single Malt Scotch shows more than a handful of references to chocolate, including descriptors such as: chocolate, black chocolate, chocolaty, spicy chocolate, chocolate cream, chocolate powder, bitter chocolate, light chocolate orange, and chocolate digestives amongst others. One difference, however, is that some Scotch whiskies, also contain simple compounds, called phenols without the 'poly-' prefix, that are aromatic, smokey and medicinal in nature. These compounds are due to the smoke from peat fires, that are used to dry/flavor the malted barley in the kiln. In any case, when it comes to chocolate, smoke flavor, caused by simple phenols, has historically been seen as a defect. Still, despite any differences, Scotch and chocolate have a lot to share when it comes to aroma.
3) Taste (i.e. sweet, sour, salty, bitter, umami, etc.): As with most foods of more than just slight complexity, Scotch whisky can have any number of possible combinations of sweetness, acidity, bitterness, and even saltiness. Chocolate, of course, is often classified in terms of its bitterness to sweetness quotient: Bitter/unsweetened, Bittersweet, semisweet, sweet, etc., but chocolate also has an often overlooked acid component, though it can be far more obvious in some single-origin chocolates than others. Additionally, though it seems to have mostly fallen out of favor in dark chocolate, chocolate companies often used to add very small quantities of salt to help round out and balance the flavor. Still, balance is a subjective quality, and as with chocolate, where a mouthwatering tartness, overarching sweetness or rather more dry bitterness may be preferred in different amounts by the chocolate maker and chocolate connoisseur, single-malt Scotch whisky may also come across as anything from a sweet honeyed elixir to a drying, spicy, even medicinal and peppery concoction, and lets not forget the salty, seaweed-tinged single malts that exist. The beauty of both single-origin chocolate and single-malt Scotch, in this regard, is in the diversity and complexity of combinations available, to which there is essentially no end.
All of this has caused me to wonder if my preference for Scotch above all other spirits is based upon the same part of my palate that is drawn to chocolate above many other foods. Complexity, sure. But as you can see, there is more, much more that is shared in flavor and texture. Let's put this hypothesis to good use with a couple of pairings.
Here are a couple of my personal favorite single-malt Scotch whiskies that go very well with Patric Chocolate. I have made an effort to choose two bottles that are true bargains, as they are most amazing whiskies, yet come in at prices between $40 and $60. Both whiskies have been paired with Patric Chocolate's 67% Madagascar.
First a clearly complementary pairing:
Longmorn 15-year is a full-bodied whisky with clear aromas of apples and citrus that follow through to the palate. When combined with the fruity citrus qualities of the 67% the pairing really shines as the whisky helps elevate the prevalent fruits rouges of the bar, most notably the cherry, which fills the mouth and nose, and for its part, the chocolate highlights the otherwise light nuttiness and more noticeable spice of the Longmorn. This whisky and chocolate seem to meld together perfectly and effortlessly like two old friends.
Next a pairing with substantial contrast:
Talisker 10-year is a huge whisky with real island character--smoke coming through immediately in the nose and palate--brightened by only a touch of sweet fruit in the aroma, which is only slightly more noticeable on the tongue. While the Longmorn and 67% may go together like two old friends, the Talisker has a slightly more difficult relationship with the same chocolate. However, after careful attention, it becomes clear that Talikser's smokey character is supported by the subtle roasted edge and mild bitterness of the chocolate, as the chocolate's roasted quality seems to grow by the second. Furthermore, the fruit of the Talisker, which heretofore was more of a slight hint, expands in the mouth and nose, becoming far more encompassing. Best of friends, perhaps not, but the Talisker and 67% are like two sides of the same coin, each with its own important role to play as equal parts of the whole.
Eat chocolate; Enjoy Life!
Alan McClure
Chocolate Maker
Patric Chocolate
Monday, 1 February 2010
Sunday, 24 January 2010
'Cause it looks like they make good chocolate
http://www.mastbrotherschocolate.com/home.html
A link to a small chocolate maker.
A link to a small chocolate maker.
Thursday, 7 January 2010
7 1/2 + 40 = 21.1
So this is the year I turn 40. Four zero. The Big 4-0.
And the sad part is I still feel closer to 15 than I do to 50. If I ignore the grey hair and slowly developing crows-feet, that is. I will admit that there is a part of me that is in a slight state of shock. I swear it was only yesterday I was a 16, wearing acid wash jeans, neon laces, and listening to Duran Duran. Now I'm a suburban mom of two busy kids, married to a lovely man that I think may have had dark brown hair once upon a time! (Don't worry sweetie. You are looking more like Richard Gere every day!)
Mind you, some of the signs of aging have been with me for quite some time. My sister discovered my first grey hair when I was 18. Yes, that's right, 18. For a period of time through my 20s I made valiant attempts to either pluck out the offending strands or go through the occasional dye job, all in the name of vanity. However, it reached a point where plucking them out was getting a bit ridiculous, as I really didn't need to develop a bald spot on my temple. And the last time I tried dying my hair, it didn't really take very well. My hair actually isn't turning grey so much as it is going white. I have visions one day of being one of those little old ladies that needs to get the occasional blue rinse! So, I've given up on colouring my hair, and have decided to go with the au naturale look. I can't decide if this makes me lazy or if it makes me a stronger woman because I won't bend to what society says I should be/look like/blah blah blah. My husband says it makes me look more my age. Whether or not that is a good thing is to be debated. What it does mean is that every morning I'm faced with an aging vision of myself in the mirror. Nothing quite so humbling as having to admire your grey streaks every day.
As I approach this auspicious birthday, other unkind things have happened to remind me that the body I inhabit isn't exactly what it used to be. For example, I've recently been diagnosed with a sliding hiatus hernia. In layman terms, this means that a portion of my stomach has now decided to take up residence above my diaphragm, causing extreme pain and discomfort if I indulge in too much of anything, especially things like Christmas dinner. Apparently this unfortunate situation has developed due to having been pregnant twice. The fact that I packed on 50 pounds to my 5' frame both times probably didn't help the situation any. I guess the diaphragm can only take so much abuse. You have to understand that I have very few vices. They basically consist of red wine, chocolate chip cookies and fantastic food. Give me a perfectly done leg of lamb with a glass of superb merlot, and I'm one happy camper! The fact that I now feel like my food likes to bite back once in a while is rather depressing. Though I will admit that I laughed for two days after getting the diagnosis. Given all the chest pain that I had been experiencing off and on for 2 years, I was slowly becoming convinced I was having heart problems. A hernia? Seriously? I'll take that over a heart attack any day!
So, what is one to do? Well, I can either roll over bemoaning the fact that I'm slowly morphing into my little white haired Aunt Edith and that I can't indulge myself at the buffet table, or I can look on the bright side. My greying hair means that I no longer get ID'd at the liquor store and, if I can't eat large quantities of food, I never have to worry about becoming obese. And I don't have a heart problem. And, as one of my dear friends likes to say every year on her birthday, at least I'm still on the right side of the grass!
Which brings me to this. I intend to defy my aging body and once again run a 1/2 marathon in August. I did this once before 2 1/2 years ago. It wasn't pretty, but I did it. I've done very little since. I have 7 1/2 months to get my nearly 40 year old body to cooperate. I started on Monday and came to the horrifying realization that this is going to be long, painful and quite possibly fool hardy. But, I refuse to go quietly into that good night. I intend to drag my sorry butt through whatever physical pain and discomfort is necessary to get over that finish line.
So, who's going to join me? Come on, you know you want to! It's only 21.1 km. It isn't going to get any easier the older you get! Come on, I dare ya! ;-)
And the sad part is I still feel closer to 15 than I do to 50. If I ignore the grey hair and slowly developing crows-feet, that is. I will admit that there is a part of me that is in a slight state of shock. I swear it was only yesterday I was a 16, wearing acid wash jeans, neon laces, and listening to Duran Duran. Now I'm a suburban mom of two busy kids, married to a lovely man that I think may have had dark brown hair once upon a time! (Don't worry sweetie. You are looking more like Richard Gere every day!)
Mind you, some of the signs of aging have been with me for quite some time. My sister discovered my first grey hair when I was 18. Yes, that's right, 18. For a period of time through my 20s I made valiant attempts to either pluck out the offending strands or go through the occasional dye job, all in the name of vanity. However, it reached a point where plucking them out was getting a bit ridiculous, as I really didn't need to develop a bald spot on my temple. And the last time I tried dying my hair, it didn't really take very well. My hair actually isn't turning grey so much as it is going white. I have visions one day of being one of those little old ladies that needs to get the occasional blue rinse! So, I've given up on colouring my hair, and have decided to go with the au naturale look. I can't decide if this makes me lazy or if it makes me a stronger woman because I won't bend to what society says I should be/look like/blah blah blah. My husband says it makes me look more my age. Whether or not that is a good thing is to be debated. What it does mean is that every morning I'm faced with an aging vision of myself in the mirror. Nothing quite so humbling as having to admire your grey streaks every day.
As I approach this auspicious birthday, other unkind things have happened to remind me that the body I inhabit isn't exactly what it used to be. For example, I've recently been diagnosed with a sliding hiatus hernia. In layman terms, this means that a portion of my stomach has now decided to take up residence above my diaphragm, causing extreme pain and discomfort if I indulge in too much of anything, especially things like Christmas dinner. Apparently this unfortunate situation has developed due to having been pregnant twice. The fact that I packed on 50 pounds to my 5' frame both times probably didn't help the situation any. I guess the diaphragm can only take so much abuse. You have to understand that I have very few vices. They basically consist of red wine, chocolate chip cookies and fantastic food. Give me a perfectly done leg of lamb with a glass of superb merlot, and I'm one happy camper! The fact that I now feel like my food likes to bite back once in a while is rather depressing. Though I will admit that I laughed for two days after getting the diagnosis. Given all the chest pain that I had been experiencing off and on for 2 years, I was slowly becoming convinced I was having heart problems. A hernia? Seriously? I'll take that over a heart attack any day!
So, what is one to do? Well, I can either roll over bemoaning the fact that I'm slowly morphing into my little white haired Aunt Edith and that I can't indulge myself at the buffet table, or I can look on the bright side. My greying hair means that I no longer get ID'd at the liquor store and, if I can't eat large quantities of food, I never have to worry about becoming obese. And I don't have a heart problem. And, as one of my dear friends likes to say every year on her birthday, at least I'm still on the right side of the grass!
Which brings me to this. I intend to defy my aging body and once again run a 1/2 marathon in August. I did this once before 2 1/2 years ago. It wasn't pretty, but I did it. I've done very little since. I have 7 1/2 months to get my nearly 40 year old body to cooperate. I started on Monday and came to the horrifying realization that this is going to be long, painful and quite possibly fool hardy. But, I refuse to go quietly into that good night. I intend to drag my sorry butt through whatever physical pain and discomfort is necessary to get over that finish line.
So, who's going to join me? Come on, you know you want to! It's only 21.1 km. It isn't going to get any easier the older you get! Come on, I dare ya! ;-)
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