Category: XCFeeds

The video doesn’t load all the way through.  I will try to figure this out for next time.

The video doesn’t load all the way through.  I will try to figure this out for next time.

The video doesn’t load all the way through.  I will try to figure this out for next time.

The video doesn’t load all the way through.  I will try to figure this out for next time.

The video doesn’t load all the way through.  I will try to figure this out for next time.

Check out some of the action from the Woods Run on October 2nd.object width=”320″ height=”266″ class=”BLOG_video_class” id=”BLOG_video-1cfd6ffab0fefd51″ classid=”clsid:D27CDB6E-AE6D-11cf-96B8-444553540000″ codebase=”http://download.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=6,0,40,0″param name=”movie” value=”http://www.youtube.com/get_player”param name=”bgcolor” value=”#FFFFFF”param name=”allowfullscreen” value=”true”param name=”flashvars” value=”flvurl=http%3A%2F%2Fv18.nonxt4.googlevideo.com%2Fvideoplayback%3Fid%3D1cfd6ffab0fefd51%26itag%3D5%26app%3Dblogger%26ip%3D0.0.0.0%26ipbits%3D0%26expire%3D1291064445%26sparams%3Did%252Citag%252Cip%252Cipbits%252Cexpire%26signature%3D60D09DD642E9C2812C57E6D02F8BAE84B2D49D3E.71BF7427FA8C7A47EC5C58D771CDD7063B4B6E93%26key%3Dck1amp;iurl=http%3A%2F%2Fvideo.google.com%2FThumbnailServer2%3Fapp%3Dblogger%26contentid%3D1cfd6ffab0fefd51%26offsetms%3D5000%26itag%3Dw160%26sigh%3Dk-1BIOzaRBQz2CHQTU0Dk6aQMwgamp;autoplay=0amp;ps=blogger”embed src=”http://www.youtube.com/get_player”width=”320″ height=”266″ bgcolor=”#FFFFFF”flashvars=”flvurl=http%3A%2F%2Fv18.nonxt4.googlevideo.com%2Fvideoplayback%3Fid%3D1cfd6ffab0fefd51%26itag%3D5%26app%3Dblogger%26ip%3D0.0.0.0%26ipbits%3D0%26expire%3D1291064445%26sparams%3Did%252Citag%252Cip%252Cipbits%252Cexpire%26signature%3D60D09DD642E9C2812C57E6D02F8BAE84B2D49D3E.71BF7427FA8C7A47EC5C58D771CDD7063B4B6E93%26key%3Dck1iurl=http%3A%2F%2Fvideo.google.com%2FThumbnailServer2%3Fapp%3Dblogger%26contentid%3D1cfd6ffab0fefd51%26offsetms%3D5000%26itag%3Dw160%26sigh%3Dk-1BIOzaRBQz2CHQTU0Dk6aQMwgautoplay=0ps=blogger”allowFullScreen=”true” //objectdiv class=”blogger-post-footer”img width=’1′ height=’1′ src=’https://blogger.googleusercontent.com/tracker/4680416899705879324-3922445302646635278?l=smsxc.blogspot.com’ alt=” //div

This summer at our dry land camp, my nephew Paddy, was bitten by a dog. I saw the dog jump after him, but did not realize that he had been bitten. Later that evening Paddy complained about his sore leg from where the dog had bitten him.br /I asked Paddy if he had asked the owner whether the dog had its rabies shots. Paddy gave me a funny “why would I ask him that?” look. br /Here is the reason to ask. Rabies is fatal. Dog owners are required to give their pets rabies shots but it is important to confirm that the dog has had the shots. If someone gets bitten by an animal and does not know if it has shots, they have 2 choices. They can hope that they are ok or they can go through a cycle (about 6 weeks) of getting rabies shots. Neither choice is pleasant.br /Luckily, our story ends happily as we were able to track down the owner and found out that the dog had his shots.br /br /This blog post is written as a public service announcement. Please discuss with your family the importance of checking with the owner if you have been bitten. When I grew up, this was a big deal. It is great that it is not as big a problem now, but everyone should still check.div class=”blogger-post-footer”img width=’1′ height=’1′ src=’https://blogger.googleusercontent.com/tracker/4680416899705879324-5175918632096827084?l=smsxc.blogspot.com’ alt=” //div

Today officially feels like fall! The leaves have reached their prime for changing colors, the rain is drizzling, and warm, yummy, comfort foods are stewing on the stove. I found this great recipe, thanks to Fine Cooking, that is perfect for the changing seasons! It is an easy one-pot meal, filled with many wonderful spices!

South Indian-Style Vegetable Curry

2 Tbs. canola oil
1 large yellow onion, finely chopped
4 medium cloves garlic, minced
1 2-inch piece fresh ginger, peeled and finely grated
1 Tbs. ground coriander
1 1/2 tsp. ground cumin
3/4 tsp. ground turmeric
1/2 tsp. cayenne
1 Tbs. tomato paste
2 cups chicken or vegetable broth
1 cup light coconut milk
1 3-in cinnamon stick
4 cups cauliflower, broken into 1 1/2-inch florets
3 cups sweet potatoes, peeled and cut into 1-inch cubes
1 1/2 cups tomatoes, cored, seeded, and coarsely chopped
1 cup carrots, peeled and cut into 1/2-inch-thick rounds
1 15 oz. can chickpeas, drained and rinsed
4 oz. baby spinach (about 4 lightly packed cups)
2 Tbs. fresh lime juice
1 tsp. finely grated lime zest
2 Tbs. chopped fresh cilantro

In a 5-6 quart Dutch oven or other heavy-duty pot, heat the oil over medium-high heat. Add the onion and cook, stirring occasionally, until beginning to brown, 3 to 4 minutes. Reduce the heat to medium (or medium-low if necessary) and cook until the onion is richly browned, 5 to 7 minutes more. Add the garlic and ginger, cook, stirring, for 1 minute to blend the flavors. Add the coriander, cumin, turmeric, and cayenne; stir for 30 seconds to toast the spices. Add the tomato paste and stir until well blended with the aromatics, about 1 minute.

Add broth, coconut milk, cinnamon stick, 1 tsp. salt, and 1/4 tsp. pepper and bring to a boil. Reduce the heat to medium low or low and simmer for 10 minutes.

Add the cauliflower, sweet potatoes, tomatoes, and carrots. Raise the heat to medium-high and return to a boil. Reduce the heat to medium-low, cover, and simmer until the vegetables are tender, 20 to 25 minutes. Discard the cinnamon stick.

Stir in the chickpeas, spinach, lime juice, and zest; cook until the spinach has wilted, about 3 minutes more. Season to taste with salt. Serve garnished with cilantro.

Yum, yum! I hope you enjoy it as much as I did!
Happy Fall!

Today officially feels like fall! The leaves have reached their prime for changing colors, the rain is drizzling, and warm, yummy, comfort foods are stewing on the stove. I found this great recipe, thanks to Fine Cooking, that is perfect for the changing seasons! It is an easy one-pot meal, filled with many wonderful spices!

South Indian-Style Vegetable Curry

2 Tbs. canola oil
1 large yellow onion, finely chopped
4 medium cloves garlic, minced
1 2-inch piece fresh ginger, peeled and finely grated
1 Tbs. ground coriander
1 1/2 tsp. ground cumin
3/4 tsp. ground turmeric
1/2 tsp. cayenne
1 Tbs. tomato paste
2 cups chicken or vegetable broth
1 cup light coconut milk
1 3-in cinnamon stick
4 cups cauliflower, broken into 1 1/2-inch florets
3 cups sweet potatoes, peeled and cut into 1-inch cubes
1 1/2 cups tomatoes, cored, seeded, and coarsely chopped
1 cup carrots, peeled and cut into 1/2-inch-thick rounds
1 15 oz. can chickpeas, drained and rinsed
4 oz. baby spinach (about 4 lightly packed cups)
2 Tbs. fresh lime juice
1 tsp. finely grated lime zest
2 Tbs. chopped fresh cilantro

In a 5-6 quart Dutch oven or other heavy-duty pot, heat the oil over medium-high heat. Add the onion and cook, stirring occasionally, until beginning to brown, 3 to 4 minutes. Reduce the heat to medium (or medium-low if necessary) and cook until the onion is richly browned, 5 to 7 minutes more. Add the garlic and ginger, cook, stirring, for 1 minute to blend the flavors. Add the coriander, cumin, turmeric, and cayenne; stir for 30 seconds to toast the spices. Add the tomato paste and stir until well blended with the aromatics, about 1 minute.

Add broth, coconut milk, cinnamon stick, 1 tsp. salt, and 1/4 tsp. pepper and bring to a boil. Reduce the heat to medium low or low and simmer for 10 minutes.

Add the cauliflower, sweet potatoes, tomatoes, and carrots. Raise the heat to medium-high and return to a boil. Reduce the heat to medium-low, cover, and simmer until the vegetables are tender, 20 to 25 minutes. Discard the cinnamon stick.

Stir in the chickpeas, spinach, lime juice, and zest; cook until the spinach has wilted, about 3 minutes more. Season to taste with salt. Serve garnished with cilantro.

Yum, yum! I hope you enjoy it as much as I did!
Happy Fall!

Today officially feels like fall! The leaves have reached their prime for changing colors, the rain is drizzling, and warm, yummy, comfort foods are stewing on the stove. I found this great recipe, thanks to Fine Cooking, that is perfect for the changing seasons! It is an easy one-pot meal, filled with many wonderful spices!

South Indian-Style Vegetable Curry

2 Tbs. canola oil
1 large yellow onion, finely chopped
4 medium cloves garlic, minced
1 2-inch piece fresh ginger, peeled and finely grated
1 Tbs. ground coriander
1 1/2 tsp. ground cumin
3/4 tsp. ground turmeric
1/2 tsp. cayenne
1 Tbs. tomato paste
2 cups chicken or vegetable broth
1 cup light coconut milk
1 3-in cinnamon stick
4 cups cauliflower, broken into 1 1/2-inch florets
3 cups sweet potatoes, peeled and cut into 1-inch cubes
1 1/2 cups tomatoes, cored, seeded, and coarsely chopped
1 cup carrots, peeled and cut into 1/2-inch-thick rounds
1 15 oz. can chickpeas, drained and rinsed
4 oz. baby spinach (about 4 lightly packed cups)
2 Tbs. fresh lime juice
1 tsp. finely grated lime zest
2 Tbs. chopped fresh cilantro

In a 5-6 quart Dutch oven or other heavy-duty pot, heat the oil over medium-high heat. Add the onion and cook, stirring occasionally, until beginning to brown, 3 to 4 minutes. Reduce the heat to medium (or medium-low if necessary) and cook until the onion is richly browned, 5 to 7 minutes more. Add the garlic and ginger, cook, stirring, for 1 minute to blend the flavors. Add the coriander, cumin, turmeric, and cayenne; stir for 30 seconds to toast the spices. Add the tomato paste and stir until well blended with the aromatics, about 1 minute.

Add broth, coconut milk, cinnamon stick, 1 tsp. salt, and 1/4 tsp. pepper and bring to a boil. Reduce the heat to medium low or low and simmer for 10 minutes.

Add the cauliflower, sweet potatoes, tomatoes, and carrots. Raise the heat to medium-high and return to a boil. Reduce the heat to medium-low, cover, and simmer until the vegetables are tender, 20 to 25 minutes. Discard the cinnamon stick.

Stir in the chickpeas, spinach, lime juice, and zest; cook until the spinach has wilted, about 3 minutes more. Season to taste with salt. Serve garnished with cilantro.

Yum, yum! I hope you enjoy it as much as I did!
Happy Fall!

Today officially feels like fall! The leaves have reached their prime for changing colors, the rain is drizzling, and warm, yummy, comfort foods are stewing on the stove. I found this great recipe, thanks to Fine Cooking, that is perfect for the changing seasons! It is an easy one-pot meal, filled with many wonderful spices!

South Indian-Style Vegetable Curry

2 Tbs. canola oil
1 large yellow onion, finely chopped
4 medium cloves garlic, minced
1 2-inch piece fresh ginger, peeled and finely grated
1 Tbs. ground coriander
1 1/2 tsp. ground cumin
3/4 tsp. ground turmeric
1/2 tsp. cayenne
1 Tbs. tomato paste
2 cups chicken or vegetable broth
1 cup light coconut milk
1 3-in cinnamon stick
4 cups cauliflower, broken into 1 1/2-inch florets
3 cups sweet potatoes, peeled and cut into 1-inch cubes
1 1/2 cups tomatoes, cored, seeded, and coarsely chopped
1 cup carrots, peeled and cut into 1/2-inch-thick rounds
1 15 oz. can chickpeas, drained and rinsed
4 oz. baby spinach (about 4 lightly packed cups)
2 Tbs. fresh lime juice
1 tsp. finely grated lime zest
2 Tbs. chopped fresh cilantro

In a 5-6 quart Dutch oven or other heavy-duty pot, heat the oil over medium-high heat. Add the onion and cook, stirring occasionally, until beginning to brown, 3 to 4 minutes. Reduce the heat to medium (or medium-low if necessary) and cook until the onion is richly browned, 5 to 7 minutes more. Add the garlic and ginger, cook, stirring, for 1 minute to blend the flavors. Add the coriander, cumin, turmeric, and cayenne; stir for 30 seconds to toast the spices. Add the tomato paste and stir until well blended with the aromatics, about 1 minute.

Add broth, coconut milk, cinnamon stick, 1 tsp. salt, and 1/4 tsp. pepper and bring to a boil. Reduce the heat to medium low or low and simmer for 10 minutes.

Add the cauliflower, sweet potatoes, tomatoes, and carrots. Raise the heat to medium-high and return to a boil. Reduce the heat to medium-low, cover, and simmer until the vegetables are tender, 20 to 25 minutes. Discard the cinnamon stick.

Stir in the chickpeas, spinach, lime juice, and zest; cook until the spinach has wilted, about 3 minutes more. Season to taste with salt. Serve garnished with cilantro.

Yum, yum! I hope you enjoy it as much as I did!
Happy Fall!

Yes.

That whole shooting bit.  Tricky, isn’t it?

So maybe a bit more discussion would be good.  This graph shows the distributions of the median absolute deviations (MADs) by athlete and season, for those athletes who competed in at least five major competitions in that season.

Biathletes, due to wild swings in shooting performance, are much more likely to have results that bounce around from good to bad.

Related posts:

1. <Athlete Profile: Tim Burke
2. <Biathlon Shooting Accuracy
3. <Career Retrospective: Martina Beck

So each day here in Lake Placid I look forward to an update from my Mom and Dad in France.

Two years ago my Dad gave my mom a ‘bike trip’ for Christmas.  In preparation for the big Cols they have been training hard in the Methow Valley.  My Mom has been revitalizing her high school French with night lessons.  I have had numerous people tell me that they have seen my mom and/or dad climbing one of the passes around town mumbling in French with one ear bud in as they listen to French tapes.

Mom and Dad ready to roll

My mom and dad are riding bikes with couplings that allows them to take them apart and fit them in a suitcase.  They fly as regular baggage, although my dad has a big ‘Photo Equipment’ sign posted on the side of the case.

They had quite the adventure of visiting the French Bike Shops

I am very proud of my Mom and Dad for heading out on this adventure.  They are staying at a friends house in France and riding with another set of friends Tom and Carolyn Sullivan.  They have been riding about 5000′ of vertical daily and each day sounds like it is better than the last.

You can follow my mom and dad’s adventures on their trip blog at  http://francewithgands.wordpress.com/

A

I am a huge fan of running/hiking a nice over distance workout in the mountains.  Last week I had some blister issues on my feet which kept me clipped into my rollerskis and out of my running shoes.  I am all healed up and good to go this week.  Eric and Jennie are our guides to the Adirondacks and recommended a great loop for us.

The Map

The training has been hard and I find it extremely important to take the easy days easy so as to maximize the benefit from the intensity days.  In general we are doing intensity every other day here.  We kept the pace nice and chill for our 3 hour loop.

Giant Mountain and the first frost 'snow' of the year

Little muddy in some sections