Pace - 7:38
Runners - 221
Place - 44
Age Place - 4th
Heart Rate Average - 141
HR peak - 161
The John Ragone 5K is the 3rd leg of the Brunswick Cup series and is one of the oldest races in NJ celebrating it's 33rd year. My brother in law Dale was in town so he was joining me and liked the fact that the race has an early afternoon start. I had to pick up the "Senator", Ken V who is recovering from major knee surgery. Ken loves to be around the race crowd and is always hawking his Freezing Cold Hash race in January.
I have been nursing a sore right knee and just wanted to take it easy today. Dale and I ran together for the first t
wo miles and I got a chance to snap a bunch of good photos. Dale was running well today and we passed a number of runners along the way. My plan was to run with Dale for the first 2 miles then if I felt good, pick up the pace and finish strong. Knee wasn't bothering me so that is what I did. I finished with a 7:15 minute mile after a 7:30 first mile and a 7:45 2nd mile.
The race is a very popular local run and the Raritan Valley Road Runners do a good job organizing this event. I saw plenty of my running friends there and the weather couldn't be any better for an early fall day.
While there I set up a table for folks to sign up for my race, the 6th annual Run with the Vikings 5K. Sign up early and get a free t-shirt and glass. I think I got a dozen entries today.
After the race we headed over to Lory's Lakeside in North Brunswick. The place has a great location,
and the day was perfect to sit outside and drink beer. Lots of laughs and Ken gave us great tips in case we ever get stopped for driving under the influence.
When I got home, I showered up and proceed to make a quick appetizer of peperoni and shrimp. see recipe below.
Ingredients
- 1 1/2 cups extra-virgin olive oil
- 1 (16-ounce) pepperoni, 1/2-inch dice
- 1 head garlic, peeled and chopped
- 1 teaspoon adobo seasoning
- 1 teaspoon paprika
- 1 teaspoon cayenne
- 1 1/2 pounds (16 to 20 count) shrimp, peeled and deveined
- Crusty chewy bread, for sopping
Directions
In a medium saute pan, heat 2 tablespoons of the oil over medium-high heat and saute the diced pepperoni until it releases some of its oil, about 3 minutes. Add the remaining oil and garlic and lower the heat to medium-low. Let flavors infuse over the low heat for 5 to 7 minutes. Meanwhile, in a bowl, mix together the adobo, paprika, and cayenne. Add the shrimp and coat them evenly with the spices. Let rest for 15 minutes on the counter to come to room temperature. Add the shrimp to the garlic oil, raise heat slightly to cook, stirring and turning to cook the shrimp evenly, 6 to 8 minutes. Serve as an appetizer with toothpicks and crusty chewy bread, for sopping.
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