The Tortoise and the Hares

This morning I ran a 5k for the third time since last fall: the cleverly-named See Spot Run in Guthrie, Oklahoma, a race to benefit the no-kill Free to Live animal sanctuary north of Edmond. It's a good cause and a good motivation to keep pushing myself while working out, so I figured, why not?

My time was also okay - a 31:33, only 2 minutes and 17 seconds faster than today's winning time for the 10k, which certainly keeps my speed in perspective. On the other hand, that's a minute faster than the two 10k times I logged last September and October, so obviously I'm improving, however slowly. And I was not the slowest guy in the 45-49 age group, either, which I believe is a first for me!

Of course, whatever time I post, I can never let myself forget that running a 5k represents a personal victory for me. It's a fitness victory, since I would never have done this when I weighed 285 pounds and had a hard enough time just hauling my body off the sofa, much less moving it faster than a slow walk for 3 miles.

Even more important, though, it's a self-esteem victory. I know I'm no longer enormous, but I'm also well-aware that I don't exactly cut an athletic figure out there, weighing as much as I still do. There was a time when I would not have wanted to expose either my out-of-shape body or my less-than-graceful running style in front of race spectators, but I'm much better with that now. They might not know how much weight I've lost and what running a 5k represents for me, but I know it, and that's enough.

I Love Marcella Hazan!

I was so pleased with how tonight's dinner turned out that I took a picture of it! The chicken is Marcella Hazan's Roast Chicken with Lemons from Essentials of Classic Italian Cooking - an utterly simple, totally rewarding recipe. On the side was fresh asparagus from the local farmer's market, roasted in the oven with some olive oil. Very healthful and very yummy!

Marcella Hazan's recipe (Essentials, pp. 327-328):

1. Preheat oven to 350 degrees.

2. Wash the chicken thoroughly in cold water, both inside and out. Remove all the bits of fat hanging loose. Let the bird sit for about 10 minutes on a slightly tilted plate to let all the water drain out of it. Pat it thoroughly dry all over with cloth or paper towels.

3. Sprinkle a generous amount of salt and black pepper on the chicken, rubbing it with your fingers over all its body and into its cavity.

4. Wash the lemons in cold water and dry them with a towel. Soften each lemon by placing it on a counter and rolling it back and forth as you put firm downward pressure on it with the palm of your hand. Puncture the lemons in at least 20 places each, using a sturdy round toothpick, a trussing needle, a sharp-pointed fork, or similar implement.

5. Place both lemons in the bird's cavity. Close up the opening with toothpicks or with trussing needle and string. Close it well, but don't make an absolutely airtight job of it because the chicken may burst. Run kitchen string from one leg to the other, tying it at both knuckle ends. Leave the legs in their natural position without pulling them tight. If the skin is unbroken, the chicken will puff up as it cooks, and the string serves only to keep the thighs from spreading apart and splitting the skin.

6. Put the chicken into a roasting pan, breast facing down. Do not add cooking fat of any kind. This bird is self-basting, so you need not fear it will stick to the pan. Place it in the upper third of the preheated oven. After 30 minutes, turn the chicken over to have the breast face up. When turning it, try not to puncture the skin. If kept intact, the chicken will swell like a balloon, which makes for an arresting presentation at the table later. Do not worry too much about it, however, because even if it fails to swell, the flavor will not be affected.

7. Cook for another 30 to 35 minutes, then turn the oven thermostat up to 400 degrees, and cook for an additional 20 minutes. Calculate between 20 and 25 minutes total cooking time for each pound. [If your chicken is bigger than the recipe suggests, increase the time spent cooking the bird on both sides at 350. Don't add to the 20 minutes at 400 or else you might dry out the meat. - Sancho.] There is no need to turn the chicken again.

8. Whether your bird has puffed up or not, bring it to the table whole and leave the lemons inside until it is carved and opened. The juices that run out are perfectly delicious. Be sure to spoon them over the chicken slices. The lemons will have shriveled up, but they still contain some juice; do not squeeze them, they may squirt.

The Other Kind of Exercise

Modern exercise is a funny thing, you have to admit: it's an imitation of and a substitute for the actual exercise that people in earlier generations did as part of daily life. To burn calories and improve our cardiovascular fitness, we go to the gym, where we have machines that allow us to pretend we're climbing real stairs or running actual distances or biking up and down genuine mountains. This is synthetic exercise, a simulacrum of true exertion invented and very profitably marketed by the fitness industry to compensate for the one-two punch of the Standard American Diet and a convenience-based, efficiency-oriented, and technology-driven national lifestyle.

Of course, I'm as guilty as many people of buying into synthetic exercise, since I have an elliptical trainer which allows me to stay indoors in bad weather rather than venture outside, and which I use to compensate for a college professor's very sedentary daily routine, where the big exertion comes when I have to carry books to the library and back. I'm in no position to scold, but at least I'm aware of the modern irony of fitness: if people didn't insist on driving everywhere and parking within 20 feet of their destination, for example, they might not need to spend so much time on the treadmill in the first place.

I was especially aware of that irony today, when I skipped the elliptical but spent two hours in my back yard, using a shovel and a pitchfork (hence today's picture!) to turn the soil for this year's vegetable garden - in this part of the country, we need to get the cool weather veggies in the ground by now if we want them to grow before the hot weather rolls in. I don't have a huge garden, but digging even a small one for two hours means a fair amount of genuine exercise, one sort of real manual labor that existed long before elliptical machines and stairmasters. And better still, that work I did had an actual purpose beyond burning calories: in a couple months I will be eating healthful, home-grown food from that garden, which will make me healthier still and save me money besides. Nowadays this might be the "other kind" of exercise, but there's definitely something to be said for it.

I Just Can't Hold My Yogurt!

A big part of losing weight for me is avoiding foods that make me hungrier - the dreaded "high glycemic index" foods that cause havoc with insulin levels and trigger binges. Based on that concept and on my other "rules", I recently decided I might be able to add some Greek yogurt to my diet - no added sugars, classified as low-GI, and a carb count per serving that I could make work. Since I like my yogurt tart, I'm not tempted to mix fruit or jam into it, either. A few tablespoons should have made a great dessert or snack.

The results? I found out I just can't hold my yogurt - or at least, I can't hold the line on how much I eat! It was amazing how quickly every new (and expensive!) container of Greek yogurt ended up empty in the sink. Worse, not only did one serving of yogurt make me hungry for more, it also gave me cravings for other sweet foods and made me hungrier in general. I don't keep sweet stuff in the house and I always summoned up enough will power not to grab the car keys and head out in search of my biggest vices: chocolate, dried fruit, or worst of all, a combination of those like chocolate-covered raisins. However, I couldn't stop myself from doing a few late-night "mini-binges" of the meat, cheese, and other low-carb foods which I do keep in the house. And as everyone who's ever tried to lose weight knows, that sense of weakening control over your appetite is a terrifying feeling. If I'd been in a 12-step program, I think I would have had to call my sponsor!

There's some disagreement online about yogurt consumption when a person is trying to lose weight (those probiotics are very trendy right now), but it does seem that yogurt has a very high insulin index, in spite of its acceptable glycemic index. Apparently some foods which are not high-GI nevertheless elicit a major insulin response - and of course that elevation in insulin production can trigger the usual cycle of hunger pangs and fat storage in someone like me, bringing weight loss to a dead stop.

So, I guess I will be giving up the Greek yogurt for now. Maybe I'll add it to my "Someday in Moderation" list. And in the meantime, I can at least feel better about saving money and not adding more plastic containers to my recycling bin.

A Shout-Out to Sheryl at *Bitch Cakes*

This is a great entry on rebounding from missteps and lapses by one of my favorite weight-loss bloggers, Sheryl at *Bitch Cakes*. Check it out!

Bitch Cakes: How Do You Recover from Tough Times?

Lost Territory Regained

Lake Mileage: 9k
MP3 Player: Madonna, The Immaculate Collection
Currently Reading: Satyr Square: A Year, A Life in Rome (Leonard Barkan)

I was pleased with the number on the scale this morning: 226 lbs. Not only is this figure comfortably past the 50-pound mark, but it's also the weight I'd achieved late last September, before I started to backslide through early January.

Obviously, I wish I'd spent the months between late September and now losing additional weight rather than re-gaining and re-losing some poundage, but at least now I'm back on track. In fact, I'm once again on track in the overall "100 pounds in 2 years" plan, as shown by the graph on the right-hand side of this page. I'd like to start putting up some numbers below the tracking line, but at least I'm no longer sitting above it.

And who knows? Maybe this recent delay allowed my body to get accustomed to weighing less than 280+ pounds, and that will help in the long run. Only time will tell about that. Right now, though, I'll happily settle for being on track again.

One Year, 43 Pounds Later (and Lighter!)

Unbelievably enough, it was a year ago today when I decided to add weight loss blogging to my list of ways to motivate myself. It's definitely been an up-and-down year in terms of success, but here's how I would sum it up the key points.

-I began with yet another effort at low-fat and restricted-calorie eating, which wasn't nearly as effective as it had been in the past, and then in May 2009 I tried the low-carb Atkins approach, which was definitely more effective and did take some weight off. I really appreciate an eating plan where I'm not feeling food-deprived all the time, which I'm sure was part of the reason that the restricted-calorie diets didn't work in the long term for me - that, and the fact that carbs messed up my blood sugar and made me even hungrier.

-I had periods of solid weight loss, but I also hit some plateaus and had one dangerous backslide in the fall, when I regained 15-20 pounds after reaching a good low at the end of the summer. Unlike a few other times in my life, though, I didn't stop weighing myself and gradually give up when I saw things heading in reverse. (A definite benefit of blogging: if I hadn't committed myself to posting my weight here every 10 days, the scale might be gathering dust by now while I played the Denial Game!)

-I made a lot of progress in terms of exercise. Last year I was satisfied with 25 minutes on the elliptical machine; now I do at least an hour every time I climb onto it.

So here I am, one year later, with a lower resting pulse and a net weight loss of 43 pounds. How do I feel about that? Honestly, I was aiming for at least 50: my goal was - and to some extent still is - to take off 100 pounds in 2 years, so I fell a little short this past year. On the other hand, I got most of those 50, and 43 pounds is still a substantial amount of weight; the calculator tells me that's over 15% of the 280.5 pounds I started with.

So overall, it was a good year. I guess I should celebrate by starting Year Two off with an hour or so on the elliptical!