Just got home from my evening bike ride with a flattish rear tire.  10:52-11:34pm = 42 minutes.  Three Minutes quicker than average but still a far cry from my fully inflated tire time of 31 minutes.  I am sweaty and this feels good. Ah, the sweet taste of clean night air.

I had smoothies (blueberries, strawberry, peach, banana, spinach, cacao, cherries) and thai food (broccoli, cauliflower,  carrots, cabbage, yellow coconut curry and pad thai) today.  I found a piece of chicken in my pad thai!  I didn't eat it.  

Whenever my roommate smokes the hookah thing with his friends, he leaves an offering of 2 muffins (chocolate and blueberry) on the kitchen table to appease my wrath.

While I'm on a roll with non sequiturs, this book, Born to Run, has the running world all abuzz (according to the hype).

The interesting part on that page is the Q & A session with author Christopher McDougall:

I think ultrarunning is America’s hope for the future. Honestly. The ultrarunners have got a hold of some powerful wisdom. You can see it at the starting line of any ultra race. I showed up at the Leadville Trail 100 expecting to see a bunch of hollow-eyed Skeletors, and instead it was, 'Whoah! Get a load of the hotties!' Ultra runners tend to be amazingly healthy, youthful and—believe it or not—good looking. I couldn’t figure out why, until one runner explained that throughout history, the four basic ingredients for optimal health have been clean air, good food, fresh water and low stress. And that, to a T, describes the daily life of an ultrarunner. They’re out in the woods for hours at a time, breathing pine-scented breezes, eating small bursts of digestible food, downing water by the gallons, and feeling their stress melt away with the miles. But here’s the real key to that kingdom: you have to relax and enjoy the run. No one cares how fast you run 50 miles, so ultrarunners don’t really stress about times. They’re out to enjoy the run and finish strong, not shave a few inconsequential seconds off a personal best. And that’s the best way to transition up to big mileage races: as coach Eric told me, 'If it feels like work, you’re working too hard.'

Q: One of the fascinating parts of Born to Run is your report on how the ultrarunners eat—salad for breakfast, wraps with hummus mid-run, or pizza and beer the night before a run. As a runner with a lot of miles behind him, what are your thoughts on nutrition for running?

CM: Live every day like you’re on the lam. If you’ve got to be ready to pick up and haul butt at a moment’s notice, you’re not going to be loading up on gut-busting meals. I thought I’d have to go on some kind of prison-camp diet to get ready for an ultra, but the best advice I got came from coach Eric, who told me to just worry about the running and the eating would take care of itself. And he was right, sort of. I instinctively began eating smaller, more digestible meals as my miles increased, but then I went behind his back and consulted with the great Dr. Ruth Heidrich, an Ironman triathlete who lives on a vegan diet. She’s the one who gave me the idea of having salad for breakfast, and it’s a fantastic tip. The truth is, many of the greatest endurance athletes of all time lived on fruits and vegetables. You can get away with garbage for a while, but you pay for it in the long haul. In the book, I describe how Jenn Shelton and Billy “Bonehead” Barnett like to chow pizza and Mountain Dew in the middle of 100-mile races, but Jenn is also a vegetarian who most days lives on veggie burgers and grapes.