Tue_Feb_19_19:01:20_PST_2019
The early years of life are full of firsts
The first step, the first word, the first feel of sand and waves on the toes. Every day is new and exciting. The novel experiences tend to taper off as the decades roll by. This past week my routine and quite predictable life got a jolt with two new experiences- running my first 5K race and taking my first ballet class. Actually, make that three experiences- a friend taught me to make kimchi- the fermented Korean pickle.
The 5K was the culmination of 10 weeks of training. Our race was a fundraiser for a therapy program for kids with special needs. At 7:30 AM on a thankfully not-blazing-hot race day, we were at the registration counter, picking up our bibs and feeling like legitimate runners as we pinned them to our shirts. We stretched as a group, wished each other well and joined the throng at the start line. At that point, I realized that the race course was a series of rolling hills- not a flat patch in sight- and my heart sank to the soles of my running shoes. Running is bad enough and hills really kill me. No turning back now.
The start was called and the elite runners took off like a shot. Calm down, guys. It's not a race, you know? ;) The rest of us started trotting after them. Running is a very mental thing. It is hard and I want to stop right away. I have to keep talking to myself non-stop and coaxing myself to take one step and then another and another. During the race, I distracted myself by looking at everyone around me. It was marvelous to see that runners (and walkers, and run walkers) come in all shapes and sizes and all ages. Everyone's out there doing their best and cheering each other on.
The race course went through a nice neighborhood. We ran to the halfway point, then ran back. I can't tell you how relieved I was to see runners coming back on the opposite side of the road. It meant that the halfway point must be somewhere within reach. The organizers had placed signs at each mile (5K= 3.1 miles.) The first mile seemed ridiculously long as I huffed up the hills. The second mile went by faster as I passed a water station, saw several of my running buddies returning from the halfway point and gave them high-fives, then passed the halfway point myself.
The third mile was pure misery; I was very tired and cross, asking myself over and over why I was doing this stupid thing anyway. I wanted to sit by the side of the road and cry. Meanwhile, elementary school-aged kids were passing me. Seniors were passing me. Somehow I stumbled to the end of mile 3 and a course minder said the magic words, "You're almost there". Then my running coach spotted me and urged me up the last hill. One last dash to the finish line- V was standing there with Lila and that cheered me right up and I made it to the end with a smile on my face.
My goal was to run the 5K in under 36 minutes- my time ended up being 35:46 minutes so I made it with 14 whole seconds to spare. I did technically run the whole way; I say technically because much of it was laborious jogging as if through molasses. I am SO GLAD I did this. The sweat and tears are totally worth it. I got inspired by people at the race. I saw myself in a new light.
Someone asked me later if the race was fun. Well, it was fun before the race and really fun after (several of us went out for brunch, sweat-soaked, wearing race bibs and all) but the actually running is definitely not what I would describe as fun. It may get easier if I keep at it. I'm not in the running program any more but plan to run on my own 2 or 3 times a week and sign up for another 5K in November.
Five of us gathered in my friend's kitchen. We were each instructed to bring a bowl with the vegetable that we wanted to pickle. Two of us brought napa cabbage. One got cubed diakon (white) radish and carrots and the last person got shredded turnips and red radishes.
The method for kimchi making is easy enough, in 3 steps:
1. Salt the vegetable to draw out the water.
2. Add the seasoning- ginger, garlic, red chili powder (you can buy a special Korean variety) and green onions.
3. Pack it into a jar and let it ferment naturally for a few days.
For a delicate vegetable like napa cabbage, in step 2, instead of adding seasoning directly to the salted vegetable, my friend had us make a paste of the seasoning (with some water and flour) and then apply it.
1. Chop 1 head of napa cabbage.
2. Add kosher salt- about 3/4 to 1 tbsp. salt per pound of vegetables.
3. Stir the cabbage and salt together and let the salt do its thing and draw out water from the cabbage. The cabbage will shrink dramatically in volume.
4. Meanwhile, heat 1 cup water and 1 tbsp. flour (rice or all-purpose flour) and bring to a simmer.
5. Stir in 1 tsp. brown sugar. Turn off the heat and cool to room temperature.
6. To this flour-water mixture, add 1 tbsp. minced ginger, 1 tbsp. minced garlic and 2-3 green onions, chopped, and the all-important Korean chili powder, about 2-3 tbsp.
7. After an hour or two of the cabbage marinating in salt, drain away the salt water and rinse the cabbage. Return it to a bowl.
8. Stir in the spice paste and mix well.
9. Pack into very clean glass jars, pressing the kimchi down with a spoon to get all the air bubbles out and make sure the vegetables are submerged in the spicy brine. This recipe with 1 head of cabbage gave me 2 full jars.
10. Set the jars on a plate at room temperature for 3 days or so to let it ferment. Then refrigerate. Eat after a week.
I'll update this post to show you what the kimchi looks like as it ferments, and to report on the taste!
While salting out our veggies, we snacked on
The first step, the first word, the first feel of sand and waves on the toes. Every day is new and exciting. The novel experiences tend to taper off as the decades roll by. This past week my routine and quite predictable life got a jolt with two new experiences- running my first 5K race and taking my first ballet class. Actually, make that three experiences- a friend taught me to make kimchi- the fermented Korean pickle.
The 5K was the culmination of 10 weeks of training. Our race was a fundraiser for a therapy program for kids with special needs. At 7:30 AM on a thankfully not-blazing-hot race day, we were at the registration counter, picking up our bibs and feeling like legitimate runners as we pinned them to our shirts. We stretched as a group, wished each other well and joined the throng at the start line. At that point, I realized that the race course was a series of rolling hills- not a flat patch in sight- and my heart sank to the soles of my running shoes. Running is bad enough and hills really kill me. No turning back now.
The start was called and the elite runners took off like a shot. Calm down, guys. It's not a race, you know? ;) The rest of us started trotting after them. Running is a very mental thing. It is hard and I want to stop right away. I have to keep talking to myself non-stop and coaxing myself to take one step and then another and another. During the race, I distracted myself by looking at everyone around me. It was marvelous to see that runners (and walkers, and run walkers) come in all shapes and sizes and all ages. Everyone's out there doing their best and cheering each other on.
The race course went through a nice neighborhood. We ran to the halfway point, then ran back. I can't tell you how relieved I was to see runners coming back on the opposite side of the road. It meant that the halfway point must be somewhere within reach. The organizers had placed signs at each mile (5K= 3.1 miles.) The first mile seemed ridiculously long as I huffed up the hills. The second mile went by faster as I passed a water station, saw several of my running buddies returning from the halfway point and gave them high-fives, then passed the halfway point myself.
The third mile was pure misery; I was very tired and cross, asking myself over and over why I was doing this stupid thing anyway. I wanted to sit by the side of the road and cry. Meanwhile, elementary school-aged kids were passing me. Seniors were passing me. Somehow I stumbled to the end of mile 3 and a course minder said the magic words, "You're almost there". Then my running coach spotted me and urged me up the last hill. One last dash to the finish line- V was standing there with Lila and that cheered me right up and I made it to the end with a smile on my face.
My goal was to run the 5K in under 36 minutes- my time ended up being 35:46 minutes so I made it with 14 whole seconds to spare. I did technically run the whole way; I say technically because much of it was laborious jogging as if through molasses. I am SO GLAD I did this. The sweat and tears are totally worth it. I got inspired by people at the race. I saw myself in a new light.
Someone asked me later if the race was fun. Well, it was fun before the race and really fun after (several of us went out for brunch, sweat-soaked, wearing race bibs and all) but the actually running is definitely not what I would describe as fun. It may get easier if I keep at it. I'm not in the running program any more but plan to run on my own 2 or 3 times a week and sign up for another 5K in November.
* * *
Speaking of novel experiences, cooking as a hobby lends itself to many firsts- there are always new things to try in the kitchen. Today, my dear friend generously invited a small group to her kitchen and we made kimchi. Kimchi is a fermented Korean pickle, often spicy and garlicky, made with cabbage or radish and such. It is a recipe that she learned from her Korean-American college roommate.Five of us gathered in my friend's kitchen. We were each instructed to bring a bowl with the vegetable that we wanted to pickle. Two of us brought napa cabbage. One got cubed diakon (white) radish and carrots and the last person got shredded turnips and red radishes.
The method for kimchi making is easy enough, in 3 steps:
1. Salt the vegetable to draw out the water.
2. Add the seasoning- ginger, garlic, red chili powder (you can buy a special Korean variety) and green onions.
3. Pack it into a jar and let it ferment naturally for a few days.
For a delicate vegetable like napa cabbage, in step 2, instead of adding seasoning directly to the salted vegetable, my friend had us make a paste of the seasoning (with some water and flour) and then apply it.
Kimchi!
1. Chop 1 head of napa cabbage.2. Add kosher salt- about 3/4 to 1 tbsp. salt per pound of vegetables.
3. Stir the cabbage and salt together and let the salt do its thing and draw out water from the cabbage. The cabbage will shrink dramatically in volume.
4. Meanwhile, heat 1 cup water and 1 tbsp. flour (rice or all-purpose flour) and bring to a simmer.
5. Stir in 1 tsp. brown sugar. Turn off the heat and cool to room temperature.
6. To this flour-water mixture, add 1 tbsp. minced ginger, 1 tbsp. minced garlic and 2-3 green onions, chopped, and the all-important Korean chili powder, about 2-3 tbsp.
7. After an hour or two of the cabbage marinating in salt, drain away the salt water and rinse the cabbage. Return it to a bowl.8. Stir in the spice paste and mix well.
9. Pack into very clean glass jars, pressing the kimchi down with a spoon to get all the air bubbles out and make sure the vegetables are submerged in the spicy brine. This recipe with 1 head of cabbage gave me 2 full jars.
10. Set the jars on a plate at room temperature for 3 days or so to let it ferment. Then refrigerate. Eat after a week.
I'll update this post to show you what the kimchi looks like as it ferments, and to report on the taste!
While salting out our veggies, we snacked on
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