chezzetcook trail runner: Chickadee Run Results

Chickadee Runners Achieve, Astound and Amaze!
Somewhat official timing from Suunto t3 wristwatch

10 kilometre
Keltie Wagstaff 1,03,45
Jennie Dobbs 1,09,25
Darlene Chapman 1,09,25
Dawn MacDonald 1,11,05
Ania Danigier 1,11,05
Kasia Danigier 1,11,25
Claire Richardson 1,14,59*
Lena Thompson 1,15,15
Amy Lachance 1,15,15
Sheila O'Brien 1,17,41

10 kilometer
Navid Rahemtulla :) 44,55
Rick Lewis 1,01,14
Bill Lobban 1,08,13
Shuhei Miwa 1,09,26
Rick Horsman 1,09,27
Michel Gelinas 1,11,05
Cookie MacKilt 1,11,25
Glen Coolidge 1,12,56

20 kilomeetr
Hazel Caldwell 1,49,28

20 kiloemetre
Matthias Mueller 1,42,04
Clint Cummings 1,48,47
Peter Boileau 1,57,04
Tim Farmer 1,57,06
Kevin MacDonald 1,59,36
Bruce Bowen 2,07,17
Greg Jones d.n.f.

*modified distance

Truly great efforts by all runners on a really nice day for a run. The winner of each category received a $25 gift card from TAO, and $40.00 cash prize. The MEC gift cards were drawn at random to three lucky recipients.

You're lucky these guys were Volunteering and not running!

Good to see some more new faces on the dirt scene, and to see some new to running, and a new mom run. Thanks for making the run a success and boggling the minds of Mosher Road residents as to why all those people were heading into the woods at nine in the morning, and on a Sunday! We left there just as the golfers were starting to arrive.

Thank you to the volunteers: Brenda, Mary, Susan, Karine, Judy, John, Bert, Doug, Jack, Vern, Karine Jodi, Stella and Sophie. I bet you didn't think you would get hugs from the runners, but you did. I hope they weren't too sweaty.

Thanks to the generous donations from our friends at The Adventure Outfitters, and Mountain Equipment Co-op -- enjoy those gift cards!

Sticky Date and Coconut Cake
http://www.myrecipes.com/recipe/sticky-date-coconut-cake-10000001860090/

Ingredients

Cake:
1 cup chopped pitted dates
1 cup water
1 teaspoon baking soda
3 tablespoons butter
Dash of salt
6 3/4 ounces all-purpose flour (about 1 1/2 cups)
1 teaspoon baking powder
1/2 teaspoon salt
1 cup granulated sugar
1 teaspoon vanilla extract
1 large egg, lightly beaten
Cooking spray
Topping:
2/3 cup packed light brown sugar
1/2 cup flaked sweetened coconut
2 1/2 tablespoons butter
2 teaspoons fat-free milk

Preparation

1. Preheat oven to 350°.
2. To prepare cake, combine first 5 ingredients in a small saucepan; bring to a boil, stirring occasionally. Remove from heat, and let stand 10 minutes or until dates are tender.
3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and 1/2 teaspoon salt in a bowl. Stir in date mixture, granulated sugar, vanilla, and egg until well combined. Pour batter into a 9-inch springform pan coated with cooking spray. Bake at 350° for 20 minutes.
4. To prepare topping, combine brown sugar and remaining ingredients in a small saucepan; bring to a boil. Reduce heat, and simmer 1 minute. Pour brown sugar mixture over cake; bake at 350° for an additional 13 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack. Run a knife around outside edge. Cool completely on a wire rack.

Note:

Prepare the topping while the cake bakes in step 3.

Kathy Kitchens Downie, Cooking Light
DECEMBER 2008

A video from Doug (he also did most of the work on the new bridges on the trail)

Photos from Judy