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May Newsletter

"That's the thing about running: your greatest runs are rarely measured by racing success. They are moments in time when running allows you to see how wonderful your life is." -Kara Goucher

SUMMER IS HERE. You know what that means? It's GO TIME. Races. Long runs. Work. Vacations. Barbecues. Sporting events. Rushing from one thing to the next in life, you get so out of breath it's almost like you're running a race! All this rushing causes summer to fly by like it never even happened. Anyone remember summers as a kid, without school, when it seemed to last forever? 

In running and in life, it's good to stay busy and active and push yourself to the limits. However, the more you push yourself, the more you must honor recovery and rest. Rest from physical running gives the muscles the opportunity to heal. The bodily systems build themselves back stronger than ever. Rest from running around in life gives your spirit the opportunity to heal. 

Take the time this summer to relax and take care of yourself. Treat yoself 2019. Eat that ice cream cone. Go for a solo hike. Enjoy time with family and friends. The more you show up for yourself, the more you can give full effort towards anything that matters to you in your life.

Race Results Thank you Dave Bange for compiling! REMINDER: race results ARE used for end-of-year banquet awards! We keep track of local area race results. If you run a race outside the area and would like your result to be published or go towards award, please submit your result!

Grandad Half Marathon and 5K 5/4/19 Nick DeHaan 1:36:37 Sergey Komissarov 1:36:55 Jeff Makowski 1:46:55  Julie Wiebke 1:51:39 (3rd 50-54) Keith Stubbendick 1:51:49 Naoko Aminako 1:55:19 James Peirce 1:58:56 Lila Planavsky 1:59:22 Bonnie Stubbendick 2:03:41 (1st 60-64) Eric Van Oskol 2:14:14 Leonard Pitt 2:14:17 Amanda Manock 2:20:33 Michelle Pitt 2:29:42 Darick Bloom 2:35:50 Cory Clark 2:35:51 Theresa Riley 2:58:34 (1st 70+)

5K Tom Byerly 22:16 (1st 70+) Don Stoeckly 37:28 (3rd 70+)

Eau Claire Marathon and Half Marathon 5/5/19 Adan Rivas 3:32 Margaret Ho 2:56:23 (1st female, 3rd overall, course record!)

Ice Age 50 Mile Trail Run, La Grange, WI,  5/11/19 David Schmidt 9:42:57 Kurt Brown 10:14:51 Cody Teslow 10:33:56 Andy Nordeen 10:47:45 Michelle Erickson 10:49:17 Jim Stenulson 11:20:58 Angie Puent 11:49:26

Superior 50k, 25k, 12.5k 50K Andy Hutson 6:33:57 25K Jake Hegge 2:05:47 12.5K Amy Perrin 2:15:15 Pete Knapik 2:15:15

Oklahoma City Marathon 4/28/2019 Thaddeus Peterson 2:52:39 (12th overall; 2nd place Master - 20th marathon and new PR!!)

Milwaukee Marathon 4/6/19 Adan Rivas 3:42


Welcome New Members!!

Paul Priem Amy Perrin Pete Knapik Maggie Fournier Tom Taggart Nicholas Dehaan Monica Bodoh Gabriel Trussoni

Recipe Route

Feed Zone Table: Family-Style Meals to Nourish Life and Sport Book by Allen Lim and Biju Thomas

Sautéed Tortellini & Sausage with Collard Greens When you sauté tortellini, it takes on a nice chewy texture, similar to a pot sticker.  Finishing the pasta this way elevates a simple meal.  If you “chiffonade” the collard green, the finished dish is much more impressive.  Use a sharp knife to remove the rib, then roll up the leaves lengthwise and slice. Serves 6. 1 pound fresh cheese tortellini 1 tablespoon olive oil 12 ounces chicken sausage links, cut into thin rounds 1 cup diced carrots 2 cups collard greens, ribs removed and thinly sliced 1 cup chicken stock Juice from half a lemon 2 tablespoons freshly grated Parmesan Drizzle of extra virgin olive oil Cook the tortellini in salted boiling water for about 5 minutes, or until the begin to float.  Drain the pasta completely and spread out on flat surface to cool. In sauté pan lightly coated in olive oil, toast the tortellini in small batches over medium heat.  Once the edges are lightly browned, set aside. Turn up the heat to medium-high and brown the sausage in the same pan.  Add the carrots and cook for 1-2 minutes more. Add the collard greens and stock.  Bring to a low rolling boil, watching for the greens to brighten.  Add the tortellini back into the pan and cook just long enough to heat. Finish with a squeeze of lemon and serves with freshly grated Parmesan and drizzle of olive oil.

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