Category Archives: Uncategorized

It’s the Little Things About Richmond Dining

2012-04-22_14-38-10_784

Richmond has a lot to offer people who are into food. If you were to ask a few of your RVA foodie friends, “what are your top must-do things in the Richmond dining scene?” or “what Richmond restaurants and dishes would you recommend to visitors?” you would probably get a variety of answers. We are fortunate to have so many great options in our little city. However, the same few things would jump out as repeat popular suggestions. Every city has its claims to fame, its signature dishes, its local haunts, and its “I’m kind of a big deal” restaurants.

For every popular signature dining experience in Richmond, there are dozens of overlooked gems all around us. When I think, and I mean really think hard, about my favorite things about Richmond dining, I come up with some really quirky little things. I guess I am aware of all the meals and restaurants here that would impress a visitor, and I have recommended them several times, but as a local Richmonder, those aren’t the experiences that make me love my city’s food scene. I like the signature stops along your typical Richmond foodie tour that elicit “ooh”s and “ahh”s, but I am absolutely enamored with the funny little things that keep me coming back for more.

For me, it’s the little things that count. The things that may go unnoticed, but that after several visits to a place, you come to expect, and maybe even look forward to. These are the things that I usually keep to myself, thinking that outsiders just wouldn’t understand. And maybe they wouldn’t, because there is nothing grand about them. But they are the little things about Richmond restaurants that make me smile, and although these are tiny aspects of the dining experience, I would be devastated if they ever went away.

This list is far from comprehensive, and it’s written in no particular order. I’m sure that just as soon as I hit “Publish,” I will think of ten more. It’s difficult to stop myself, but if I didn’t, this post would never be completed. Because I am sure that I’ve left some out, I would love to hear your favorite little things about Richmond or your own city’s dining scene in the comments! So without further ado, these are a few of my favorite things. . .

  • The way the butter that accompanies the bread at Can Can Brasserie is filled to the brim of each butter container, then scraped flat across the top to form a perfectly flat buttery surface
  • The salty, briny capers in the vegetarian paella at Kuba Kuba
  • The lovely ladies room at Urban Farmhouse Market and Cafe. No really, I have often thought that I would live in that bathroom if I could. TMI?
  • The seasonal vegetable plate at Parkside Cafe, featuring local vegetables bought across the street at the farmers’ market and cooked to perfection within hours of purchase
  • The mismatched salt and pepper shakers at the Black Sheep; each table has a different set and each set is quite interesting
  • The graham cracker center of a Key Lime popsicle and the vanilla wafer center of a Banana Pudd’n popsicle from King of Pops.
  • The slate cheese platters at Secco, with the name of each cheese written in chalk right below it
  • The combination of creative sauces drizzled on every taco served by the Boka Truck
  • The black and white films silently projected on the wall at Stella’s
  • The pickle of the day at Citizen, which is often unusual, sometimes hard to identify, and always delicious
  • The delicate and precise latte art at Lamplighter Roasting Company, which always reminds me of the very first time I was ever served a latte with fern-shaped foam (magical!)
  • The crispy crunch and the melt-in-your-mouth center of each bite of tandoori cauliflower at Balliceaux
  • The booth screens on the high backed booths at Ipanema Cafe, which always make me feel like I should confess my sins to fellow diners (which could also be blamed on the happy hour wine deal)

What are your favorite “little things” about your local dining scene?

Hello Spring! Salad

Resampled_2013-05-11_11-09-25_607

This time of year, when the air is thick with pollen and my cloudy sinuses make me feel like I’m in a permanent fog, there are just a few things that are enticing enough to get me out of the house and into nature. One of those things is the South of the James farmers’ market, which I visited last weekend. The market tables are covered in green, with bright pops of red, pink and orange, during the spring season. The stars of the show are the strawberries, asparagus, and fresh herbs, with fresh greens rounding out the strong ensemble. Last week, I also picked up turnips, radishes, sugar snap peas, goat cheese, and fresh pasta.

2013-04-22_21-06-01_242

If you get there early enough, you can get local farm fresh eggs, which are a real treat. Lately we have enjoyed eggs and greens, fried in the same skillet, for an easy weeknight meal. I prepare them by wilting the greens in olive oil and garlic, cracking a few eggs into the pan, and then covering it and simmering for 3-4 minutes. Sea salt and fresh ground black pepper top it off, with some grated Parmesan if we’re feeling extra indulgent. So quick and easy, nutrient-packed and delicious, it’s no wonder we have had this dish once a week for the last month.

I have been staring at the Israeli (pearl) couscous on my pantry shelf since the last snow, waiting for inspiration to strike. A bunch of fresh dill and asparagus turned a craving for Israeli couscous into a full-fledged spring recipe idea, and I have made this easy salad a few times since. I look forward to trying it with some Bombolini pasta herb shells in place of the couscous later this week. Likewise, you could substitute whatever fresh herbs you have on hand for the dill; I think tarragon or parsley would be great. The lemon and asparagus complement each other, and the peas lend a sweetness to the dish that balances the tartness of the lemon. This refreshing salad is perfect for dining on the patio, if you can brave the pollen and get out of the house to enjoy some warm spring sunshine.

Pearl Couscous Salad with Roasted Asparagus, Peas, Lemon and Dill

2013-04-23_19-23-13_438

Ingredients:

  • 4 Tablespoons olive oil, divided
  • 1 bunch asparagus, trimmed, cut into 1-inch lengths
  • 1-1/3 cups Israeli (pearl) couscous
  • 2 cups sweet peas, blanched
  • 2 Tablespoons fresh dill, chopped
  • 6 green onions (scallions), chopped
  • 1 clove garlic, minced
  • 2 Tablespoons lemon juice
  • 1/2 teaspoon lemon zest
  • Salt and pepper to taste

Preparation:

  1. Preheat oven to 400 degrees F. Toss asparagus with 1 Tbsp olive oil, and light salt and pepper.
  2. On a rimmed baking sheet, roast asparagus for 15 minutes at 400 degrees F, or until bright green and tender-crisp.
  3. Heat 1 Tbsp olive oil in medium pan over medium-high heat. Add couscous to pan, and toast 5 minutes, while stirring.
  4. Add 1-3/4 cups water to the pan, bring to a boil, then reduce heat to medium-low and cover. Simmer couscous for 10 minutes.
  5. To a large bowl, add peas, dill, and green onions.
  6. In a small bowl, combine 2 Tbsp olive oil, lemon juice, minced garlic, and lemon zest. Stir thoroughly to combine.
  7. When asparagus and couscous are done cooking, add both to the large bowl and stir to combine. Add dressing and toss to coat evenly. Add salt and pepper to taste.
  8. Serve warm, or refrigerate a few hours or overnight to let flavors develop and serve chilled.
  9. Extra credit: serve with a glass of chilled Sauvignon Blanc. Mmm.

Vegetarian Beer Dinner III

Thanks everyone for the thoughtful comments and words of encouragement on my last post. This beer dinner recap is a few weeks late, but I cut myself some slack, since the week after the beer dinner I focused solely on preparing for my first half marathon, and I have been recovering ever since! Thank you for your patience!

2013-04-20_20-41-44_783

It’s that time of year again. . .

2013-04-21_16-51-45_906

Seasonal vegetarian beer dinner time!

A few weeks ago, I hosted a potluck vegetarian beer dinner to celebrate the flavors of late winter and early spring. Some good friends showed up with vegetarian dishes paired with seasonal beers, and we all enjoyed tasting a diverse array of delicious combinations. You might recall that this is the third dinner of its kind that we have hosted en la casa de Vegology.

Check out my recaps of past beer dinners here:

Vegetarian Beer Dinner I – Summer 2012

Vegetarian Beer Dinner II – Winter 2012

2013-04-21_10-43-07_89

As usual, we had notebooks for taking notes on our favorite pairings, as well as the ever-present “Beer: it’s not just for dinner” cocktail napkins. Of course there were plastic tasting glasses, because my only dishwasher is named Kyle, and I love him enough to keep him from washing fourteen glasses by hand when we already have fourteen plates and fourteen forks to take care of!

2013-04-21_10-47-38_736

I offered oyster crackers as a palate cleanser this time around, and they were a real hit. Someone enthusiastically commented “I only go wine tasting for the oyster crackers!” I have to say that I agree that these little crackers are one of the highlights of wine tasting in Virginia. Smile

2013-04-21_16-52-22_786

Our dining room was jam packed with chairs and people. I don’t know if I could have fit any more seats in there! Not only was the dining room full, but we also packed the refrigerator and a cooler full of a wide variety of craft beers. Here is the lineup: Potter’s Craft Cider, Sierra Nevada Ruthless Rye, Stillwater Artisanal Ales and Brewer’s Art Debutante, Bell’s Oarsman Ale, Oskar Blues Mama’s Little Yella Pils, and The Duck Rabbit Brown Ale.

2013-04-21_10-46-05_429

Course 1 – Sarah (The Smart Kitchen), Liz (I Heart Vegetables) and Lindsay (Neat As You Please)

2013-04-20_19-23-03_482

Sarah, Liz and Lindsay put together an awesome appetizer of Apple Fennel Salad Skewers with Creamy Ginger Apple Honey Mustard Dressing (recipe). They paired this with Potter’s Craft Cider, and the complementary apple flavors were a great fresh start to the meal. Sarah won the prize for best pairing story, explaining why she wanted to use Potter’s cider (a cute guy in the tasting room had something to do with it) and how she came up with her dish (why not put salad on a stick?).

Course 2 – Adrienne (Hippie Itch) and Al

2013-04-20_19-37-42_673

I was super impressed by Adrienne’s made-from-scratch samosas (recipe from Skinny Bitch), that were totally vegan and bursting with flavor. Just like their pairing, the Sierra Nevada Ruthless Rye, these perfectly portioned appetizers packed a serious punch, but with enough restraint that they didn’t knock you completely over, so you could really enjoy the complex flavors inside. If I can muster the patience to make this dough from scratch, I would like to try making this one at home sometime.

Course 3 – Lauren and Kyle (Vegology)

2013-04-20_20-01-42_86

For the entrée course, I made Spiced Red Lentil Chickpea Cakes. We all joked that Adrienne and I must have been on the same wavelength with the Indian flavors! You can follow the link above to get the recipe and to read about how I came up with my pairing. Kyle and I tasted a lot of beers before we chose this one, and we ultimately decided to serve Debutante, a saison which is a collaboration beer from Stillwater Artisanal Ales and Brewer’s Art, both from my hometown of Baltimore.

Because it was dark by the time we got to my course and I couldn’t get a great picture during the dinner, I can’t resist posting this glamour shot of the dish here:

2013-04-21_19-14-14_601

Course 4 – Paul and Leah

2013-04-20_20-19-58_769

Our friends Paul and Leah brought over a pairing that, no matter how fast you paddled or how hard you tried, you couldn’t get away from. Beets! After having this tasty Golden and Crimson Beet Salad with Oranges, Fennel and Feta (recipe), we noticed that little traces of bright pink kept showing up in subsequent courses. Check out the next two photos on this post to see what I mean – we got the beet! The beer paired with this course was Bell’s Oarsman Ale. I always thought this beer tasted a little sour (in a good way) and after reading the Bell’s description, I realize there is a better way to describe the flavor – citrusy tartness – which paired very well with the citrusy beet salad. This was one of the few dishes that I went back for seconds on, so I know it will make another appearance in my kitchen soon.

Course 5 – Bob and Ashley

2013-04-20_20-34-46_101

Our friends Bob and Ashley hit a home run with their comfort food pairing, which included a creamy polenta cooked with beer and Asiago cheese, with Oskar Blues Mama’s Little Yella Pils to wash it down. I begged to keep the leftovers and Bob and Ashley were too nice to say no, so I was treated to a second serving of this delicious polenta the next day (okay, the next morning. no judge!) Bob is a skilled home brewer that taught Kyle a lot of what he knows about brewing beer. Bob and Kyle’s latest home brew creations came out a little bit later, which is always a fun add-on to the tasting dinner.

Course 6 – Shannon (Thirsty Richmond) and Evan

2013-04-20_20-46-22_652

Shannon, the Queen of the Beer Cakes, did it again with another fantastic beer baked dessert. Even though Shannon’s oven failed to turn on the day of the dinner, Shannon found a way to get us a creative dessert. If I had found myself in the same situation, I might have just given up and picked up a pack of cookies on the way over, but Shannon persisted. Spontaneously turning her vegan cupcake recipe (similar here) into a vegan brownie recipe, she fired up the toaster oven and pulled off a brownie bar that was so good that I didn’t even miss the cupcakes (and let me tell you, her cupcakes are out of this world). She used Duck Rabbit Brown Ale in the batter and as the pairing beer.

Not 100% confident that the brownies would turn out well, Shannon also picked up a pack of Oreos (vegan!) on the way over just in case. We cleaned our plates and made a dent in the Oreos. And then there were all those leftover “extra” beers that mysteriously disappeared, one by one, as the night went on. Go team beer dinner!

Thanks to all who participated. We had a blast and I’m already dreaming up plans for the next one this summer!

Running the Nike Women’s Half Marathon D.C.

IMG950185

It is hard to believe that after four months of training and fundraising, I have finally completed the Inaugural Nike Women’s Half Marathon in Washington, D.C. Last Fall, when my Mom asked me and my sister to do the race, I was skeptical that I would cross the finish line in one piece, and I never expected to run across it. When I announced my participation last December and first asked for your support, I was pretty confident that I could at least walk the whole thing. I am very happy to announce today that I did finish the half marathon, and that I raised over $3500 for the Leukemia & Lymphoma Society, as the #3 fundraiser for the Maryland chapter of Team in Training for this event. Additionally, Team McDowney raised over $8,000 for the Leukemia & Lymphoma Society and all three of us crossed the finish line on April 28th. THANK YOU to everyone who supported us on this journey.

Because I have heard that it is important to write down the race story to read again in the future, and because some of you have asked for the details, here is my recap of the 2013 Nike Women’s Half Marathon D.C. I call it The Longest Story Ever Told. If you think this post is long, just be glad it wasn’t a full marathon – I know I am!

My Story

Resampled_042713223706

Every runner in every race has a unique story that brought her there. On the morning of April 28th, Run Nike Women posted on their Facebook page, “On this day, 15,000 stories come together as one.”

For several of us running, the Leukemia & Lymphoma Society played a part in our stories. There were 2300 Team in Training participants in this race, and together we raised $6 million to beat blood cancer. I have already shared with you my fundraising and training experience this season, including the small victories as well as the bumps in the road, and how I got introduced to Team in Training in the first place. What I haven’t shared with you yet is why running a half marathon was such an incredible personal victory. I ran in honor of seven and in memory of thirty-one people, I ran for all of my supporters and donors, I ran for all the patients and patient family and friends that have been affected by blood cancer, and I ran for me.

When I was a college sophomore, I came down with a bad case of mononucleosis that would not go away for months. After dozens of tests and a few rounds of several different medications and therapies, I was diagnosed with Chronic Fatigue Syndrome. I dropped my course load down to six credits, stopped working, and slept 12-16 hours a day. I could not climb two flights of stairs without having to sit down and take a break. A four hour shift standing on my feet at my part-time job was a trial. I left every dinner early, I missed almost every party, and shopping trips were a real struggle. I even fell asleep during my 20th birthday party! No matter what I tried, I could not get better for about two years.

Without going into all the details here (because that could take a few blog posts), I will summarize by saying that my life completely changed for ages 19-21. During that time, I thought I would never work a forty hour week or play another sport, and I locked all my old dreams up in a box and tried to replace them with smaller, achievable ones. I read about people with CFS getting better and I read about people getting worse. I did not know what to expect for the future and I took things one step at a time, learning to not push myself or I would pay for it.

For people who know me well, it is easy to see how this condition was devastatingly contrary to my nature. I’m a perfectionist and overachiever, who packs too much activity into too little time, and I am always chasing the next big achievement. In the words of Daft Punk, “harder, better, faster, stronger” is my mantra. In the words of Ricky Bobby in Talladega Nights, “if you’re not first, you’re last” sums up how I had felt about most things I had ever attempted. For that reason, I worked hard. And for the same reason, I had a tendency to shy away from things that I knew I couldn’t be great at. While I was sick, I made a promise to myself that if I ever got better, I would no longer shy away from challenges that were outside my comfort zone and I would accept new experiences, even if I thought I might fail, just because I could.

So, seven years later, training for and completing a half marathon is kind of a big deal. I still have to be careful with my activity level and I am very attuned to my body’s needs, resting when I need to, and only pushing it when I know I have the energy reserves. I work hard but I also work smart. I could relapse at any time and when those old symptoms creep in, I step back so that I will not have to battle fatigue again. I am working on keeping that one promise to myself, which is why I said yes to this experience and raised over $3500 for a great cause, even though I knew I would never be the best at it. I ran because I could, I ran to use my energy for the benefit of others, and I ran far!

Race Week

While much of Richmond prepared for the big NASCAR race, I prepared for my own race weekend by completely resting my injured right Achilles tendon to maximize my chances of finishing strong, trying to let work and life stress roll off my back to stay calm, and following my pre-race diet plan (semi-strictly) to fuel my body for the 13.1 miles on Sunday. I took off work on Friday to pack and prepare, and Kyle and I traveled to D.C. on Saturday morning. I was very excited to see my parents and some fellow Maryland teammates decked out in TNT gear in the hotel lobby when we arrived.

We traveled to the Georgetown waterfront to visit the Nike concept store and have some lunch before heading to packet pick-up. Lunch was at Le Pain Quotidien, and because this is a food blog, I have to show you what we ate.

2013-04-27_13-31-50_512

The mint lemonade that I ordered was delicious and refreshing. In the name of carb-loading, I dove headfirst into the most perfect slice of wheat bread before our food arrived. I ordered the avocado and chickpea tartine, Kyle had the spring pea hummus tartine, Dad had the smoked salmon and scallion omelette, and Mom had the roasted turkey and avocado tartine.

Fotor042922523

After lunch, we walked over to Nike. Nike had put all of the runners’ names on the wall next to their concept store in Georgetown and we had fun finding our names in the mix. I thought this was a pretty cool idea and I was totally surprised by it when we approached the storefront.

Resampled_2013-04-27_14-38-53_589

Resampled_2013-04-27_14-37-59_702

Resampled_2013-04-27_14-35-16_699

My sister Meghan met us for packet pickup and the Expotique, which was unlike any other race expo I have ever been to. Instead of having dozens of vendor tables and booths in a big conference center, this expo featured just the key sponsors, with really cool booths and activities for each one. Nuun had an electrolyte lounge with brightly colored electrolyte-rich concoctions, Luna Bar had a create-your-own cheer poster station, and Bare Minerals and Paul Mitchell were doing free makeovers right in the expo tent!

Resampled_2013-04-27_16-27-18_390

Resampled_2013-04-27_16-33-02_258

Resampled_2013-04-27_16-55-19_44

We met up with hundreds of other TEAMmates at the TNT Inspiration Dinner on Saturday night and lined up for unlimited pasta and veggies. We entered the ballroom through a tunnel of costumed cheering TNT coaches and staff. They made a lot of noise and I felt like a celebrity! The dinner featured some great speakers including a few Olympians and an inspiring survivor and honored TEAMmate, Annalynn Surace, who has fought blood cancer herself two times and was running with us that weekend. Her incredible speech about her journey reminded us all why we were doing what we do, and inspired us to complete the final 13.1 miles of our Nike Women’s Half Marathon journey the next morning. At the dinner we learned that 2300 participants had raised $6 million for LLS during this event, and I learned that I was one of the top fundraisers for Maryland. After dinner, we made our final preparations and headed to bed early!

Race Day

team mcdowney nwm april 2013

The alarm went off at 4:00 AM, and in true McDonald sister fashion, Meghan and I were moving quickly. . . 15 minutes later. Ha. By 5:00 AM we were dressed, checked out of the hotel, and eating breakfast in the lobby. I usually eat toast with peanut butter and a banana before long runs. I couldn’t find a banana on Saturday, so I settled for just the bagel and Justin’s maple almond butter that I brought with me. By 5:30 AM we were riding the Metro  with hundreds of other runners, and by 6:30 AM we were lining up in our start corral. Energy was high before the race started, as Nike led us through dynamic warmups that were a little difficult to complete, as 15,000 runners were packed like cattle into tight corrals. Then runners made last-minute adjustments and stretches as party music blared through the loudspeakers. The excitement was overwhelming and I had to start my own playlist early just to tune out and relax for a few minutes before the race.

tmcd1

Resampled_2013-04-28_06-28-19_702

The announcer said a few words about the tragic events at the Boston marathon two weeks before, and tens of thousands of runners and spectators fell silent for a moment that gave me chills. After an hour of nonstop loud noise and bustling activity, suddenly all I could hear was a few birds singing on Pennsylvania Avenue and the quiet breath of everyone around me. I saw the sun rise over the Capitol building as the National Anthem started to stream through the speakers, and thousands of women around me quietly placed their hands on their hearts, wiped tears from their eyes, and gazed at the American flag above us. It was an indescribable feeling.

A few minutes later, we were off! A lot of runners passed me in the first few blocks, as I jogged at a comfortable pace with Meghan and Mom by my side. Mom planned to walk the race, so after about a quarter mile of running, she patted me and Meg on the back, air kissed us on the cheeks and said, “Go, girlies!”

The first 4 miles flew by. The course took us through a tunnel in the first or second mile with two bands playing underground with us. The drums echoed through the entire tunnel along with the thunderous sound of a thousand feet running through and loud cheering from participants. I was amazed at the volume and energy of that experience. Meghan and I high-fived at every mile marker, which was a lot of fun. She always saw the mile markers before me because I was so tuned into the playlist on my iPod and the scenery around me. There were a lot of TNT supporters along the course, and I saw some great motivational signs in the crowd.

We expected to see Kyle and my Dad between miles 4 and 5 but somehow missed them. That part of the course was packed with spectators on both sides, and we looked and never found them. Meg and I assumed they couldn’t get access to the cheering spot in time so we kept looking for them along the rest of the course. We saw our Team in Training coach, Jack Beach, between miles 5 and 6 and he ran with us for about 30 seconds and told us we were doing great. There were enthusiastic TNT coaches all over the course and they loudly cheered the names they saw on the front of our jerseys and asked us how we were doing. It was really cool how much support we had the whole way. We hit the 10K mark after an hour and 12 minutes and we realized aloud that we would definitely make it to the finish within the 4 hour time limit.

I started to deflate a little after mile 6 and had to walk and have a few Clif shot blocks at the water station, as I felt that my blood sugar was getting low. I was disappointed that I hadn’t seen Dad and Kyle yet because I was really looking forward to the lift. Plus we had planned to ditch some gear with them as my SPIbelt was a little too packed and Meg was still wearing the long sleeve shirt she had started in and wanted to strip down to the race tank around 8:00 AM. It was almost 8:30 at this point and warming up outside. After some carbs and water I was feeling better for the next mile or so. I accepted the fact that I might not see our cheering section until the finish line and it pushed me to get there sooner.

During mile 8, I spotted a bathroom stop that didn’t look too crowded and we were still making good time (12:40 pace compared to my training pace of 13:00-14:00 miles), so I decided to stop and take advantage. All of the bathroom stops before that one had a line of at least 25 runners and this one only had about 10. Unfortunately, the line moved very slowly, and this stop cost us 10-11 minutes, which was really disappointing because when we rejoined the course we were surrounded by people at a much slower pace. We had to do a lot of weaving for the next mile. Meghan said that all the walkers around her made her feel like she was going to start walking too, and I felt the same.

We high-fived at the end of mile 8, and Meghan wanted to take off to catch a faster group. We sped up for a bit but after about a half mile, I could tell she had a lot more energy than me and I needed to slow down. My breathing had not been much of a problem during training, with my muscle fatigue catching up to me faster than my well controlled exercise-induced asthma every time, but at this point I was starting to really feel it in my lungs and my legs. I told Meg to go ahead, she asked me if I was sure, and I told her again to go do great. I was really proud that she was doing so well, and really uncomfortable with my own body despite stretching at several points along the course. I needed to regroup and take it slow.

I started to hyperventilate, so I dialed down to a walk and took a puff of my inhaler. When my breathing was under control, I consumed some carbs and stopped to stretch and enjoy the scenery. I repeated my two mantras, “Slow and Steady” and “Enjoy the Moment” and I realized I had made it almost 9 miles in two hours. I was doing well. Not as well as I had started, but overall I was on pace based on my training, so I accepted that and tried to remain positive. I took in the scenery, which had been amazing the whole way. We had passed six memorials and monuments, Arlington Cemetery and the Kennedy Center, and had been within sight of the Potomac River almost the entire way. I focused on enjoying the moment, and that carried me through the next two miles, through a lot of pain in both knees, my right foot, and both hip flexors.

I almost cried when I saw the marker for the end of mile 11 and realized I had run the farthest I ever had. My pace had tanked and I was doing a combination of jogging and walking at this point. Every inspirational sign along the way nearly brought me to tears, along with the slow songs that randomly started playing on my iPod as I had run out of playlist and was just shuffling a Chemical Brothers album at that point. I walked almost all of mile 12 because I was in pain, I was getting emotional, and I wanted to save some energy to finish strong. Things got weird in this mile as the course widened, more people around me started getting sick and injured, and I saw strange (de-)motivational posters from spectators, like “I didn’t get up this early to watch you WALK!” My mantras weren’t working anymore and I realize now that I just wasn’t mentally prepared for those last two miles.

I hit the end of mile 12, downed one last Clif shot block, and hung unto a new mantra that I had seen at the Luna Bar area at the expo the day before: “Mind Over Muscle.” I started jogging again and right as I saw the finish line in sight, my left Achilles tendon (not the problem one) started hurting and my left big toe and foot arch started to cramp up. I immediately thought, I knew I should have tried harder to find a banana this morning, because I always have a banana along with my toast and peanut butter before running, but I couldn’t find a single banana in D.C. the day before the race so I went without. When my toe would not stop spasming, I stopped in the middle of the course and started to stretch my calf as a random TNT coach ran over to me and asked if I was OK. I told him what happened and he said, “you’re almost there, be careful, and don’t worry about this last part of the race, just take it easy and walk, you’re doing great.” I nodded my head and said thanks, and he added, “make sure you rest the rest of the day, these injuries can take a long time to heal.” Great!

I really appreciated the support when I was mentally over this race. I told him I was okay to jog, and thought, screw it, I’m so close, I can finish easy and strong. Mind Over Muscle. I jogged the last half mile, and there were so many spectators cheering my name (from the front of my TNT jersey) that it was impossible to find the three faces I was looking for: Kyle, Dad, and Meghan. I fought back tears as I crossed the finish line and walked down the red carpet to get my finisher prizes. My knees were killing me. Runner’s high, my ass! I just wanted to get out of there and stretch! I gulped a bottle of water, and accepted my finisher “medal” – an exclusive silver necklace in a little blue Tiffany & Co box (my first), handed to me off a silver platter by a cute boy in a tuxedo. Yup, this was a women’s race.

Fotor0429230358

The Finish

Resampled_2013-04-28_10-32-46_269

I collected free snacks and my finisher shirt and headed out of the finisher area. When I had gotten out of the crowd and to a quiet spot, I started to eat a banana, texted my Dad, and started to stretch. Five minutes later, Kyle came out of nowhere and hugged me tight. Meg and Dad followed and I was so happy to see their faces! Apparently Dad and Kyle were on the bridge after mile 4, long before anyone in the race made it there, but we never saw them and they never saw us. Somehow the crew also missed me crossing the crowded finish line, even though we were all there at the same time, so I have no photos of that. You’ll have to trust my word and my timing chip for proof that I completed this race! After Meghan and I compared notes and stretched together, Mom rejoined the group and the men went on a coffee run for us. I have never been so happy to see an iced coffee in my life.

Women seeking men with coffee, ice packs, and compression sleeves.

Women seeking men with coffee, ice packs, and compression sleeves.

Immediately after the race, someone asked me if I would ever do a half marathon again. My legs and in turn my voice screamed “I don’t think so!” but after some reflection, I’m considering it. I think that if I were able to train properly, without any injuries along the way, and if my work schedule normalized so that it would not interfere with exercise time, then I think I would do it. I had a great race this time around, and I think I would  have an even better one the next time, now that I have the experience, and the knowledge that comes along with it, to say that I am a half-marathoner!

Thanks again to all who supported me through generous donations, encouraging messages, and motivational tweets, facebook posts, and instagram comments. Thank you also to the Richmond, VA and Harford County, MD Team in Training coaches and teams for the support during my tale-of-two-cities training experience. If you are interested in getting involved with Team in Training, I absolutely encourage you to do so, and you can find a local chapter here.For Richmonders, there is a Fall season info meeting this Tuesday, April 30th at 5:30 PM at the REI in Short Pump.

What’s next for Team McDowney? Supporting Nick (Dad) in his Seagull Century this Fall – more details to follow. What’s next for me? Rest and relaxation! Recipe development! And after a couple weeks of rest, trail running! Then, who knows?

Spiced Red Lentil Chickpea Cakes

2013-04-21_19-14-14_601

I have tasted a whole (helluva) lot of beers lately. I think I tried ten different spring seasonal beers over the last two weeks before settling on the one I would use for my pairing for the spring vegetarian beer dinner. Last week I hosted a fundraising event for Team in Training at Legend Brewing Co. in Richmond, and as the sun set, I stayed warm with a bourbon barrel brown ale. Then of course we had the beer dinner last weekend, featuring six different beers paired with six vegetarian dishes (more on that later). And then there were the extra side beers sampled before, during and after the dinner: New Belgium Dig pale ale, Legend Maibock, and Kyle’s homebrewed chile chocolate milk stout from last year.

For this beer dinner, I took a different approach for my pairing, choosing my beer before dreaming up my dish. In the past I have selected the dish first, then I have chosen a beer to match. In the winter, I tried three different versions of my BBQ jackfruit before settling on the winning recipe, then picked a beer pairing at the last minute. This time around, I focused all my taste testing on the beer. Eventually, one favorite emerged: a collaboration beer from Stillwater Artisanal Ales and The Brewer’s Art, a farmhouse ale called Debutante. Both breweries are from my hometown, Baltimore, MD. The talented brewer from Brewer’s Art, Rob Perry, bicycles with my Dad for Team in Training in Baltimore. I have met Rob a few times at the finish line of the Seagull Century, where he always brings a stash of craft beers to share post-race.

2013-04-22_22-52-32_617

Debutante made a lot of sense to me since it is seasonally appropriate, deliciously complex without being overpowering, and it is at least partially conceived by the masterminds at Brewer’s Art, who are big supporters of Team in Training. With my first TNT event just one week away, this was an easy decision. For some reason, the subtle spice and slightly sweet qualities of this saison led me to Indian flavors for my dish. I packed almost as many ingredients into my recipe as I did beers into my refrigerator over the last couple of weeks. My vegetarian chickpea cakes featured red lentils (which my palate and I think are the perfect complement to saison), chickpeas, cauliflower, carrots, cumin, coriander, and cilantro. These were thrown together at the last minute, meaning that I served them to twelve other people in my home, five minutes after the very first time I ever made them. A swig of maibock calmed my nerves as twelve forks cut in to twelve cakes for twelve first bites.

Some people might go for yeast plus yeast on this pairing, but I opted to let the beer be my bun, and I left this chickpea cake naked instead of serving it between bread. Before you accuse me of garbanzo negligence and public chickpea indecency, allow me to explain that I didn’t leave them completely nude. I offered a cucumber mint yogurt sauce for my non-vegan guests. The vegans just had to make do with a large spinach leaf and try not to feel like their tasty cakes were too exposed. I wanted to use arugula (and I think you should too if you try this at home), but none of the farmers at the market that morning had arugula yet, so I went with the spinach instead.

Shall we get to the recipe then?

Spiced Red Lentil Chickpea Cakes

2013-04-21_19-12-35_627

Ingredients:

  • 1/2 cup red lentils
  • 1 cup cauliflower, chopped
  • 1 large carrot, finely chopped
  • 3 green onions, finely chopped
  • 2 cloves garlic, minced
  • 1 can chickpeas, drained and rinsed
  • 1/4 cup chopped fresh cilantro
  • 1 Tablespoon cumin
  • 1/2 teaspoon coriander
  • 2 pinches of ground cayenne pepper
  • 1/2 cup plain breadcrumbs
  • 1 egg or 1 flax egg (1 Tbsp ground flax meal + 3 Tbsp water)
  • Salt and pepper to taste
  • Vegetable oil

Preparation:

  1. Add red lentils and cauliflower to a medium sized pot. Cover with 2 inches of water. Heat over high heat, bring to a boil, then reduce to low-medium heat and simmer for 10 minutes.
  2. While cauliflower and lentils are cooking, mash chickpeas with a fork or blend in a food processer. In a large bowl, combine chickpeas with carrots, green onions, garlic, and cilantro.
  3. Preheat broiler.
  4. Drain cauliflower and lentils in a fine mesh strainer. Mash cauliflower into the lentils. When the excess cooking liquid has been removed, add to chickpea mixture. Stir to combine.
  5. To chickpea lentil mixture, add spices, bread crumbs, and egg (or flax egg for vegan version). Add salt and pepper to taste.
  6. Split mixture into six equal portions and form six patties.
  7. Brush a baking sheet with oil. Place red lentil chickpea cakes equal distance apart on baking sheet and brush tops with oil. Cook under broiler for 10 minutes per side.
  8. Serve with optional yogurt sauce: 1/2 cup plain yogurt + 1 tsp lemon juice + 1/4 cup finely chopped cucumber + 2 teaspoons finely chopped fresh mint.

Now only one question remains – who’s going to bring the craft beers to the finish line of the Nike Women’s Half Marathon this weekend?

Veganville Run Is Done!

monumentave10k2013

Last week I surpassed the $2500 mark for my fundraising for the Nike Women’s Half Marathon with Team in Training. Because we met the goal before April 12th, I had to make good on my promise to run the Monument Avenue 10K dressed as a block of tofu. Thanks to everyone who donated and spread the word, I heard cheers of “go tofu!” and “run tofu, run!” all along the 6.2 mile course on Saturday morning. Here are the photos!

2013-04-13_08-34-50_220

2013-04-13_08-35-32_972

It was a beautiful day for a race, and definitely the warmest weather I have run in while training for the half marathon. I had the pleasure of hosting (and doing completely unnecessary carbo-loading with) my friend Sarah from The Smart Kitchen over the weekend, as she completed her very first race!

I stuck with my friend Jess for the whole race, which was also her first. One of the most exciting moments of the day was watching the winner of the race come into the final stretch, as we were making our way to the start. That’s right, several people completed the race before we even began. We were in a jogger wave that started one hour after the first wave, and as we were making our way over the the start line area, we just happened to be on Franklin Street, in the last few blocks of the course, at the precise moment that the number one and two runners came flying through. I have never seen someone winning a race in person, so it was pretty exciting! I can’t imagine what it feels like to come in first place in a road race (and will likely never know).

The race course itself was pretty entertaining, with live bands, enthusiastic cheering groups, and a lot of costumed runners. It was a terrible training run because of the erratic pacing due to overcrowding on the course, so I just seized the opportunity to work the costume and have fun with it. I felt more like I was just hanging out with friends than I was exercising. We even stopped twice to socialize with friends and family in the median on Monument Ave, adding at least 10-15 minutes to our official time, because we really were not going for speed (as usual). The goal was to have fun and I think we accomplished that.

ResizedImage951365867449892

Unfortunately I have been having some swelling and pain around my right Achilles tendon over the last two weeks, and it flared up near the end of the race. I think this stems from a series of hard workouts during which I pushed myself harder than I probably should have, and the sudden addition of hills to my routine a few weeks ago. I dialed my running activity way down over the last week in an effort to heal what is acting quite a bit like a tendon injury. Of course this caused me to spend more hours in the office, and consequently have a major meltdown while making dinner one night this week, due to the absence of a good outlet for my overwhelming work stress. Not my finest moment. Oh, my poor husband.

After ice, anti-inflammatories, and rest for several days, I felt great at the start line of the 10K. However, around mile 4, I felt the now familiar tendon soreness that indicated I was still not fully recovered. Based on the swelling and pain I have experienced in the 24 hours since the race, I think it is safe to say that I am off it for at least another week. I want to heal as much as possible before the big race in two weeks, so I can have an enjoyable experience for my first half marathon. If that means my “taper” is more like a hard stop, then so be it. I want to be rested, recovered, and ready to run with TNT on April 28th!

There is still time to donate to LLS, so if you missed the opportunity to give before last weekend, please visit my Team in Training page to make a donation in any amount. If you are in Richmond area, please join me at Legend Brewing Company this Thursday for happy hour. Legend will donate $1 for every beer purchased between 4:30 and 7:00 PM on April 18th. Hope to see you there!

Strawberry Apple Rhubarb Muffins (Vegan!)

2013-04-07_16-51-18_215

Do you ever have those moments when you finally realize something that should have been obvious to you for a long time, and you say to yourself, “I can’t believe I’ve never thought of this before?”

2013-04-07_15-12-50_949

That is exactly how I feel about strawberries, green apples, and rhubarb. In this in-between season, why not bring the best of the fall and the best of the spring together, in one delicious “tweasonal” snack? One day it’s fifty degrees and the next day it’s eighty – why not embrace the seasonal identity crisis in your kitchen as well? Strawberry and rhubarb is a tried and true pairing, but apple and rhubarb? That is a little less common. However I feel that the vibrant green stalk of the rhubarb has been trying to tell me something for years.

2013-04-07_15-12-29_730

Plays well with others. . . particularly with strawberries and Granny Smith apples. Because cramming three flavors into one muffin wasn’t enough of a challenge, I opted to make these vegan as well. I have made vegan cookies and breads before, but I believe these are my first vegan muffins. Non-dairy milk and a flax egg work wonders.

2013-04-07_15-22-33_732

If you have never made a flax egg before, do not be intimidated.

First, grind whole flax seeds into a fine powder. I use my coffee grinder for this step. The oils in flax are very temperamental and ground flax meal can go rancid quickly, so I always keep the seeds whole then grind them immediately before using in a recipe.

Second, mix 1 part flax seed meal to 3 parts water. Stir with a fork or whisk to combine. This recipe calls for two flax eggs (2 Tbsp flax + 6 Tbsp water).

Third, refrigerate for 15 minutes to achieve the consistency displayed below. This ingredient is a binder, so it needs to stick. When it has set up enough, you can turn a container of flax eggs on its side and the contents don’t spill out.

2013-04-07_15-38-49_452

Another unexpected part of these delicious muffins is the whole strawberry hiding in the middle of each one. I folded chopped apples and rhubarb into the muffin batter, then I sliced the tops off of twelve strawberries.

2013-04-07_15-27-23_758

After filling the muffin tins halfway, I shoved a whole strawberry into the middle of each tin, then topped off with some batter. As the muffins bake, the strawberry juice starts to leak out into the muffins, and when you bite into one, the whole strawberry center is like a fresh jam filling. I really should try this with peanut butter muffins, right?

2013-04-07_15-49-18_778

Some of the strawberries couldn’t stay hidden, and they chose to leak sweet strawberry lava out of the tops of the muffins. They look exactly how they are: irresistibly delicious.

2013-04-07_16-39-47_955

Vegan Strawberry Apple Rhubarb Muffins

2013-04-07_16-53-30_984

Ingredients:

  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 3/4 cup granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 2 Tablespoons fresh ground flax meal
  • 3 ounces water
  • 1/4 cup vegetable oil
  • 1/2 cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 1 cup non-dairy milk (I used soy milk)
  • 1 Tablespoon apple cider vinegar
  • 1 cup of peeled, chopped apple (I used Granny Smith)
  • 1/2 cup chopped rhubarb
  • 12 small strawberries, tops removed

Preparation:

  1. Preheat oven to 400 degrees F.
  2. Combine flax meal and water, refrigerate for 15 minutes. The result is a “flax egg.”
  3. In a large bowl, combine dry ingredients: flours, sugar, baking soda, salt, and cinnamon. Stir until thoroughly mixed.
  4. In a smaller bowl, combine wet ingredients: flax egg, oil, applesauce, vanilla, non-dairy milk, and vinegar. Stir until mixed.
  5. Add wet ingredients to large bowl and stir to combine with dry ingredients, until just moistened. Make sure all flour is incorporated.
  6. Fold in apple and rhubarb.
  7. Grease or line a muffin tin with paper liners. Fill each cavity halfway with batter. Place one strawberry inside each cavity, then top with more batter until filled.
  8. Bake muffins in preheated oven at 400 degrees for 20-25 minutes, or until a toothpick inserted in the center of the largest muffin comes out clean.

Note: if vegan isn’t your thing, you may substitute 2 eggs, beaten, for the flax eggs, and 1 cup buttermilk for the non-dairy milk and vinegar.

2013-04-07_16-50-57_998

Is it Spring time yet?!

Raising the Bar: TNT Update

10mile

I promise you that I will have a recipe for you this weekend. I’ve been cooking and photographing in between working long hours and running long distances, which hasn’t left much time for writing. I do have some pretty great ideas and recipes to share with you and I will get them typed up soon. Recipe creation and ingredient innovation is very important to me, but I have been finding ways to fit other passions into my life over the last few months.

If you think one of those passions is running, you are absolutely wrong. I really do not like running that much at all. However, I am passionate about the mission of the Leukemia & Lymphoma Society’s Team in Training, so running has become a big part of my life since December 2012. With just three weeks left until my first half marathon with Team in Training, I have three very exciting accomplishments to share. So I’m going to hit you with some knowledge before I hit you with that recipe.

First, I ran 10.5 miles last week, exceeding the minimum distance that I want to run in training to feel prepared for the 13.1 miles on April 28th. I will have another long run this weekend and I might push the distance farther, but then I will be done with distance-building until the day of the race!

Second, I met my fundraising minimum for the Nike Women’s Half Marathon last week. The minimum amount I need to raise to participate is $1600. About $400 of that goes to administrative fees, race fees, etc. at Team in Training, and every additional dollar that we raise beyond $400 goes directly to program services, including research, patient services, and public health and professional education.

Third, I met my personal fundraising goal of $2000 this morning. The fundraising numbers that will be reported on race weekend are due in one week, and my fundraising page will remain open for about six weeks. As is in my nature, since I have met my initial goal, I have decided to set the bar a little higher at $2500. I think we can do it!

I have nearly doubled my fundraising dollars over the last week due to the enthusiasm and generosity of several dear friends, who have gone above and beyond to share the mission with others. Special thanks for Joan Love, who has executed her own email campaign to her friends and colleagues to get the word out. My sincere gratitude goes out to Jeff Carter, Steve Parker, Andrea Nattrass, Jessica Weiss, and my other work colleagues, who have made my mission their own. Steve has agreed to shave his iconic beard if his team is able to meet the fundraising goal that he has set for them. So far, they have raised double the goal amount. Way to go, team!

The next goal is ambitious – $400 in one week. Last month, I pledged on my website Veganville Run to run the Monument Ave 10K dressed as a block of tofu, if I raise a total of $2500 by April 12th. I am sewing a tofu costume this weekend, because I believe we can get there.

It has been a long run so far, and I will need your help to get to the next milestone this week. I appreciate each one of you who has made a donation and offered encouraging messages of support. Now I am asking you to share the mission and the work we have done so far. Please send out to your contact list, write about it on your blog, and share on Facebook and Twitter on my behalf. You never know where people have come from or what they are dealing with, and I have learned over the last three months that many of the people you interact with each day have been impacted by blood cancers in one way or another. I have heard some amazing stories and received immense support simply by sharing the mission with others. Will you please do the same?

Lauren’s TNT Fundraising Website: http://pages.teamintraining.org/md/nikewhlf13/ldowney

Here are some exciting things that you could share. Please email me if you would like more info.

**********

Legend Brewing Happy Hour – April 18th, Richmond, VA

Legend Brewing Co. will donate $1 for every beer sold in the beer garden on April 18th between 4:30 and 7:00 PM to Lauren Downey’s fundraising for the Leukemia & Lymphoma Society’s Team in Training. Come join us!

Simply head out to Legend, join us on the deck, and order a beer. Legend will donate $1 of every beer purchase to the Leukemia & Lymphoma Society’s Team in Training.

We will also raffle off some great local RVA prizes and tickets will be available in exchange for a donation to LLS! JOIN the event to see the raffle prizes as they are announced.

Facebook Event Page: https://www.facebook.com/events/527902787256517/

**********

Help Us Dance our Way to a Cure! – April 13th, Columbia, MD

Please join Team McDowney on Saturday, April 13th at Arthur Murray Dance Studio in Columbia for an evening of ballroom dancing to benefit the Leukemia & Lymphoma Society’s Team in Training. All levels of experience are welcome, from the brand new “what’s a foxtrot?” beginner to the seasoned “my waltz will bring you to tears” professional are welcome!

Professional ballroom dance instructors will teach you the basics of 3 different dances, and then you can dance the night away! Your $15 ticket includes instruction, refreshments, a live performance by professional dancers, and raffle tickets for some great prizes from local businesses. 100% of the ticket sales will benefit the Leukemia & Lymphoma Society.

Facebook Event Page: https://www.facebook.com/events/148285718680407/

**********

Veganville Run!

Lauren Downey has pledged to run the Monument Avenue 10K in Richmond, Virginia on April 13th, dressed as a block of tofu, if she meets her fundraising goal of $2,500 to benefit the Leukemia and Lymphoma Society.

Lauren is raising money to fund life-saving blood cancer research with the Leukemia and Lymphoma Society’s Team in Training. She will complete four months of training and fundraising on April 28, 2013, when she will run the Nike Women’s Half Marathon in Washington, D.C.

Please help her reach her goal by making a donation, then stay tuned for photos and video of Lauren sporting an attractive tofu costume at the Monument Avenue 10K, two weeks before the big race.

If Lauren raises. . .

$2,500 – she will wear the block of tofu costume on April 13th at the Monument Avenue 10K

$3,500 – she will perform one of JT’s songs from the SNL sketch at the finish line of the Monument Avenue 10K

$5,000 – she will officially “bring it on down to Veganville” and go vegan for 28 days

The deadline for donations is April 12, 2013. Donate today!

**********

Created 24 years ago, The Leukemia & Lymphoma Society’s (LLS) Team In Training (TNT), has grown to be the world’s largest and most successful endurance sports charity training program. Since its inception in 1988, when a team of 38 runners trained together for the New York City Marathon and raised $320,000, TNT has prepared more than 570,000 people to achieve their dream of completing a marathon, half marathon, triathlon, 100-mile (century) bicycle ride or hike adventure. Those participants have raised a remarkable $1.3 billion to support blood cancer research and patient services.

The money raised by TNT participants has enabled LLS to fund millions of dollars of research to help advance new treatments and cures for leukemia, lymphoma and myeloma, and provide critical education and support to cancer patients and their families.

Nearly 50% of all cancer drugs approved by the FDA during the past decade were for blood cancers. And they are helping other patients as well. Five of those drugs have been approved for patients with solid tumors and others are being tested for other indications.

Survival rates for children with leukemia have improved from 3% 40 years ago to 90% today; Hodgkin lymphoma patient survival rates have more than doubled to 88% since the 1960s. And the survival rate for myeloma patients tripled in past decade.

**********

THANK YOU for your support!

Kitchen Refreshed

2012-07-28 10.58.33

I have wanted to do a few updates to our kitchen for the last few months, and I finally got around to one of my project ideas a few weeks ago. Our kitchen is far from modern, with a basic white tile floor, white speckled laminate countertops, very basic wooden cabinets that I believe were constructed by the previous owners and painted white, a big white farmhouse sink, and all white appliances. On the walls we have a combination of laminate backsplash and yellow and white striped wallpaper.

Eventually I will do a full kitchen renovation, but we have decided to hold off on that for a few years, until some other projects are completed. I know I won’t do the granite countertop and stainless steel appliance thing when we do get to the kitchen renovation, but I haven’t decided what we will do instead. In the meantime, I want to do a few updates to keep the space fresh, make it feel like it’s ours, and test out some ideas to determine what we like.

I am currently trying out open storage, after completing a quick half-day project that involved taking the doors off two cabinets, painting the shelves and interior of the cabinets, and reorganizing their contents. This project took a few hours and minimal materials, and I think it makes a big difference in the kitchen. It feels so clean and springy now! I also hung a framed photo of bright yellow lemons above my sink, and removed the ugly wooden accordion door to the left of the stove. The view from the kitchen to dining room is so much more open and bright now.

Here are the before pictures:

Resampled_2013-03-17_14-19-22_970

Resampled_2013-03-17_14-19-43_730

Resampled_2013-03-17_14-20-00_129

And the after pictures:

2013-03-24_19-23-28_674

2013-03-24_19-22-50_756

2013-03-24_19-23-54_635

I wasn’t sure about the blue paint at first, but once I filled the shelves with our dishes, I grew to love the warm yellow and cool blue together. Also I am really starting to embrace the white kitchen appliances. They make the room bright and they feel so clean and neat. Especially with the lemon yellow, everything just feels so sunny and zesty now.

This color scheme isn’t for everyone, but it makes me pretty happy. Kyle likes it too and he has even offered some ideas for further improving the organization and storage in our kitchen. My next project will be installing a pegboard for storing pots and pans, which will free up some cabinet space for appliances, and therefore free up some counter space for cooking!

So. . . what do you think? What spring cleaning or renovation projects do you have going on at your house?

Getting Out the Vote

BOHO_Logo

Have you heard about Boho Cycle Studio yet? If you haven’t, I am pleased to introduce you to my friend Shannon’s new venture. Shannon and her business partner AnnMarie are opening an indoor cycling studio in Richmond, and Kyle and I are so excited to support it and check out some classes as soon as they are up and running (er… cycling). I recently heard some of their plans from Shannon while at a blogger happy hour, and they have some great ideas that will set their studio apart from anything you’ve ever seen in Richmond.

The lovely ladies behind Boho Cycle Studio need our help, and all it takes is a few minutes of your time and a few clicks of your mouse to support their new venture. Boho Cycle Studio has been entered in a Start-Up Competition through the Richmond Chamber of Commerce and needs votes to get to the finals.

Voting starts today and runs for three days (March 26-28). You can vote once per day. Here are Shannon’s super simple voting instructions:

  1.  Go to http://www.ie-rva.org/contest/start-up-competition-2013/
  2. Click to vote and select Boho Cycle Studio
  3. Repeat once a day for three days
  4. Imagine me high fiving you in amazing gratitude and thanks!

Even if you aren’t into indoor cycling, at the end of the day, it is about so much more than that. It is about supporting a woman owned business that spreads the message of health, wellness, and having a great time!

Here is some more information about Boho Cycle Studio, from the Start-Up Competition website. Please remember to vote daily, and tell your friends to do the same!*

“Boho Cycle Studio is Richmond’s only fitness studio specializing in and dedicated to indoor cycling. We have taken elements and ideas from yoga, mixed them with what it feels like to dance all night at a nightclub, and put it on a bike! Unlike big gyms that offer indoor cycling, we dedicate all of our energy to making every class an exceptional ride. We have created a format that is a full body conditioning experience, geared to riders at every fitness level. There are no contracts or commitments required as we operate on a pay per class model. We are dedicated to giving back to our community by promoting a healthy lifestyle. We provide discounted rides to students, fundraising rides for local charities, and healthy resources to riders and neighbors. Riding at Boho is not just a work out. It is an experience. A party on a bike! Clip in. Let go. Enjoy the ride.”

* Please note that I have not been compensated by Boho Cycle Studio (or anyone) for writing this post. Now that I think of it, I really should have negotiated some beer cupcakes out of Shannon in exchange for this post. But, I haven’t. You can rest assured that my enthusiasm is pure and unadulterated.