Encounters While Trail Running

It was another fun filled weekend for me: BBQs, hiking, farmer’s market, and trail running. There’s much to talk about, but I’ll start with the trail run.

I had a long run of 8 miles on the calendar for the weekend. After a busy Saturday and a lazy Sunday morning, I headed to my favorite flat running trail around noon on Sunday. About half a mile into my run, I heard what sounded like a loud rattle on my left. I looked down and saw a pissed off rattlesnake just two steps away. Luckily I reacted quickly enough to stop and take a few steps back. This guy was coiled up, and I’m pretty sure when I first saw him, he was bearing his fangs at me (If you can trust the memory of one very startled trail runner). I have heard many stories of rattlesnakes on the Utah trails, but had never seen one myself, so I watched this guy for a while. He had the typical diamondback pattern, and he kept rattling at me while I kept my distance. I didn’t get a picture of him, but he looked like this:

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Eek!

Source

My initial reaction was to watch him and wait for him to get off the trail, I still had 7.5 miles of running left, after all. He moved away slowly, but then started making his way up the trail instead of away from it. A few people came by, and I warned them about the rattlesnake. They made their way carefully around him as he rattled at them. I thought about doing the same, but then it crossed my mind that if it’s a good time of day for one rattlesnake to be out, then it’s probably a good time of day for other rattlesnakes to be out. I decided then and there that my run was done. As I started to run back, I couldn’t stop thinking about snakes on the trail and my almost running into them, so I slowed to a walk and carefully made my way back to my car.

So, no long run for me this past weekend. The logistics of driving to a different place to run, getting my errands done, and getting home in time to host a BBQ made things too tight on time. I figure my hip could still be eased into longer and more frequent running, so I was mostly okay with the change of plans. If you’re curious, as I most definitely was, here’s what you’re supposed to do if you get bit by a rattlesnake.

The rest of the weekend was less dramatic. On Saturday Troy and I went on a short hike to Summit Park Peak. Yep, my neighborhood has its own peak! Here are some snapshots from the hike:

Our adventure dog, Rafa
Our adventure dog, Rafa
On the trail to the summit.
On the trail to the summit.
Rock chairs at the summit, can't beat this view!
Rock chairs at the summit, can’t beat this view!

I rounded out the rest of the weekend with a visit to the first Farmer’s Market of the year, and two BBQs. It was a Summer weekend well spent. Then today there was this:

SNOW?!?!
SNOW?!?!

I call this Winter’s last (hopefully) gasp. This high today at my house was 45F, the high on Friday will be 76F. This is just typical crazy Utah weather!

Back To Hiking and A Meatless Monday Recipe

I have a goal to hike every weekend I’m in town. Recently, though, bad weather has put the kibosh on that plan. Last Saturday was looking iffy for good hiking weather, but Troy and I decided to go for it.

We hiked Grandeur Peak from the Church Fork trailhead in Millcreek Canyon. As we started out we encountered some rain and even some slight hail. It wasn’t enough precipitation to make us break out our rain jackets, but I was slightly worried the weather would get worse. Luckily the rain/hail stopped about halfway up to the peak and we had great weather for the rest of our hike.

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Love these guys!

Yesterday was Monday, and that means we go meatless for dinner. I have been on a roasted cauliflower kick lately, so when I saw this recipe that used roasted cauliflower and pasta, I was really excited to try it!

This is a very simple recipe. The food prep is minimal and you can use the roasting time to get most of the work done. The leftovers tasted terrific!

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Pasta with Roasted Cauliflower and Lemon Zest
Adapted from Meatless: More Than 200 of the Very Best Vegetarian Recipes

Ingredients

1 large head of cauliflower, chopped into florets
1 small red onion, cut into 1/4 inch slices
1 3 oz jar of capers, drained and rinsed
4-6 tablespoons extra virgin olive oil
8 ounces dried orecchiette
1/2 cup coarsely chopped fresh flat-leaf parsley
Finely grated lemon zest from 2 lemons
Coarse salt and freshly ground pepper
Optional: Herbs de Provence or Italian seasoning blend

Directions:

1) Preheat oven to 450 degrees. Toss cauliflower, onion, and capers with 2-3 tablespoons of oil. Season with salt, pepper, and Herbs de Provence or Italian seasoning blend (I used ~1.5 tablespoons). Roast for 40 minutes, stirring halfway through. Cauliflower should be slightly browned.

2) Cook pasta according to package directions. I used this time to chop the parsley and zest the lemons. When pasta is al dente, drain.

3) Toss pasta with the remaining 2-3 tablespoons of oil, parsley, and lemon zest. Toss is the roasted vegetables. Season with salt and pepper to taste.

* If you like lemons, I suggest adding 1-2 tablespoons of lemon juice to the pasta. Use the zested lemons for the juice.

Easy, simple, and great tasting. Enjoy!

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