The bigger the better!

The Griak meet has a tangible force behind it.  When I walked across the lush golf course grass I could feel the excitement pumping through every capillary in my body.  Each breath of fresh fall air, each footfall on the soft but hilly ground, each passing runner with concentrated mental energy-- all contribute to the pulsing live animal that is the Roy Griak invitational.  With five kilometers of hills, this spectator-saturated course is uniquely intoxicating.  I was fortunate enough to race it yesterday, and I have yet to come down from the rush.

Though it was hot and verging on muggy the weather really wasn't all that bad.  I started my day with a tall mug of vanilla chai mixed with caffeinated green tea, then proceeded to down the most fluids I've ever drank in the span of four hours.  When we got to the course I was raring to go but had to keep my cool dozing under the tent for two hours before the warm-up.  By the time we'd finished our routine and the race finally came around I was in an amazing mental state.  I knew I had nothing to lose going into the race and could simply get out on the course and show what I've got.  That mentality brought me up and over the infamous 3k hill and into the downhill stretch to the finish.  I even passed over twenty runners in the second half of my race!

I am so humbled and blessed to have run in such a huge and exciting race.  Yesterday was, for me, what running is all about: having the courage to step up to the line, challenging myself to go beyond what I believe I can do, and appreciating the sport for all it is.

To decompress from the emotional tidal wave of racing, I made a chocolate cake with Swiss meringue buttercream icing.  Here's a quick idea of how to make a Swiss meringue:

First, separate three eggs.  Save the yolks for a future pudding, but place the whites in a heatproof bowl over simmering water, stirring constantly.  Add to the whites one cup of granulated sugar and stir until dissolved and the mixture is hot to the touch (careful not to burn yourself!)

Then, take the mixture off of the simmering water and place on a hot pad.  Beat with an electric mixer until soft peaks form and it comes to room temperature.  Then, very slowly, add one tablespoon of butter at a time, beating constantly, until you have added three sticks total.  Make sure to beat in each tablespoon fully before adding another.

The resulting frosting should be the smoothest, dreamiest buttercream you've ever tasted.  Be careful though: because this is such a light frosting it will not keep well, especially on a cake.  Be sure to eat the cake quickly!