MISTY DION , GSRC Member
It was HOT, more crowded than expected, full of unexpected challenges, and a little bit disappointing. Being qualified for next year takes some of the sting out of having to drop out at mile 13 after being tripped and sustaining an Achilles strain/sprain at mile 7. Every single moment with our friends, old AND new, however, was a treasure that I wouldn't trade for anything. Looking forward to going back next year and running it the RIGHT way: just for fun, for the experience, with my husband.

SCOTT LEROUX , GSRC Member
The experience was amazing, especially with the cheering crowds along the route (eg, the Wellesley Girls), but the run was not due to leg cramping from mile 16-23. Of course the Yuengling at mile 23 was very welcome. Loved traveling with great friends and staying with my family. I'm very thankful for their hospitality, especially toward the other GSRC runners and supporters. The campers and Sunday's pasta feast were especially appreciated! I had such a fun time with everyone; I'm rethinking doing Boston again.

RYAN DION , GSRC Member
The Boston Marathon was the hardest marathon I've ever run mentally and physically! At the same time, the experience made it the most inspiring. Every time I thought about quitting, I thought about the bombing victims that I saw running along the course. I thought if they could do this so could I, and of course everything Misty went through to get to where she is, yeah no quitting! The unexpected weather made this a tough race for everyone. While I may not have hit any of my goals other than just finishing, I was incredibly disappointed in myself; the more I thought about it the more I realized what I had just been a part of, the amazing friends and knowing I came out of the marathon injury free (so I can start training for a September Boston qualifier), I had no reason to be disappointed with what I could not control.

GEORGE REDMAN , GSRC Member
The journey to run Boston started several years and many miles ago. While the finish time was not what I'd hoped for, there is no mistaking how the whole trek has profoundly and positively changed life. And while the timing mats on the course let people see the splits on that particular day, those timing mats couldn't possibly report just how much I loved running with my GSRC friends on that Patriot's Day.

ROBYN SHOWSTACK , GSRC Member
I have always had the idea that one day I wanted to run Boston. I never knew that the one day would be so soon. I was more than excited about the opportunity to run this year with Spaulding Rehabilitation hospital marathon team. Marathon Monday seemed to arrive so fast after 18 weeks of training. Running along the course was so fun and exciting! I loved the crowds and seeing people along the route that I grew up with. All of a sudden (or hours and miles later), I was going right on Hereford, left on Boylston and I could hear my family and GSRC friends cheering like I had won the race! It was absolutely an unbelievable experience that I would tell anyone to do. Yes, it was hilly. Yes, it was hot. But it was such a memorable day full of fun!

BOSTON RECAP AND AUCTION
TO BENEFIT SCHOLARSHIP PROGRAM
We had a great turn out for our April Social! This month we moved things to the North end of the beach and visited The Barefoot Boathouse Bar & Grill. If you missed it, you missed a good one.

We kicked the night off with a fun run through the Barefoot Community. What a great night for a run. Thanks to President Roscoe for leading the way. During dinner some of our Boston Marathon Crew gave their thoughts on this iconic race now in it’s 120th year. Emotions were high! Ryan Dion said his biggest mistake was not listening to advice from people who have run in the past. He explained how the weather played a big part in this year’s race. Misty encouraged us all with a tear jerker and they both vowed to just have fun next year. Former Massachusetts native, Scott Leroux had a different perspective of the race. Ask him how the crowd (read Wellesley Girls) and family support can keep you going to the finish line. Robyn Showstack is still smiling and apparently had more fun running for charity!

Our Race Director, Jim Troxell, spoke briefly on the GSRC High School Senior Scholarship Program. Since it’s foundation, the GSRC has awarded 1 Male and 1 Female scholarship every year. Students write an essay about what running means to them. They also submit recommendations from teachers and coaches. This is a very important part of encouraging running in our community and helping the next generation of lifetime runners. We often receive VERY qualified applicants and the board has the difficult task of choosing the “winners.”

To help fund this program we came up with the idea to auction off the “donated clothing” from the Myrtle Beach Marathon Clothes Drop Box. This has been a helpful resource for runners and the club has received many thanks from people who collect their tossed items at the post-race tent. Unfortunately, every year we are left with boxes of unwanted items. We changed that this year!!!

Bill Serues, historian and auctioneer, kept us all laughing and practically gave the stuff away for free. If you missed it these were deals of the century! Surprise items donated from Asics and Black Dog Running Company brought in the real money. Altogether we raised $280 for our scholarship program. Well done!

A special thank you goes out to 2 volunteers that made this all possible, Dorothy and Rich Gilardi. Rising early, they posted signs on the marathon course, picked up all your sweaty clothes and then lugged them back to the post-race tent. This is not a job for the squeamish and weak! Without their willingness to volunteer, we would not have this fund-raising event.

SUE PANTANO , Race Director
The 3^rd annual Run for the Shelter & Doggie Bone Hunt was a success!!! There were 250 people registered for the three events - 5k, 1 mile dog walk and doggie bone hunt. 150 of those were runners. We raised over $6000! This was the first year that we combined the two events. Everyone was so concerned about the weather, but rain stopped when we were setting up for the event, and did not start up again until during the doggie bone hunt. It looked like everyone had a great time and many have told me that they will be back again next year!

BLACK BEAN EDAMAME , courtesy of the kitchn
Serves 6 to 8 depending on size of patties

Ingredients:
3 tablespoons olive oil, plus extra for the baking pan
1/3 cup farro
1 onion, diced
2 garlic cloves, minced
3 medium carrots, shredded
16 ounces cremini mushrooms, stems removed, caps diced
2 15 1/2-ounce cans black beans
1 cup frozen edamame, thawed
1 teaspoon ground cumin
1 1/2 teaspoons chili powder
1 1/2 cups breadcrumbs
1 tablespoon Dijon mustard
1 tablespoon soy sauce
1/4 cup chopped cilantro, optional
1/4 cup chopped Italian parsley
1/2 teaspoon salt
Pinch freshly ground pepper
2 large eggs, beaten
Cheese, optional
6-8 hamburger buns

Heat 1/2 tablespoon of the olive oil in a medium saucepan. Add the farro and cook over medium heat, stirring, for 2 minutes. Add 1 1/2 cups of water and a pinch of salt, and bring to a boil. Cover and simmer the grains 20 minutes. Check the grains; if not yet al dente, simmer for another few minutes until desired texture is reached. Drain and set aside.

In a large skillet, heat the remaining 2 1/2 tablespoons of olive oil. Add the onion and cook over medium heat until translucent, 8-10 minutes. Add the garlic and carrots and cook until fragrant, 2 minutes. Add the mushroom caps and continue cooking until softened, 2 additional minutes.

In a food processor, pulse all but 1/2 cup of the beans to a chunky puree; transfer to a bowl. Fold in the remaining 1/2 cup of beans, edamame, cooked farro, onion mixture, cumin, chile powder, bread crumbs, Dijon, soy sauce, cilantro, parsley, salt, and pepper. Taste and add more salt or seasonings as desired. Let the mixture cool until no longer steaming, then mix in the eggs. Cover and chill in the fridge for at least 30 minutes or up to 24 hours.

Preheat the oven to 400°F. Line a baking sheet with nonstick liner or parchment. Using your hands, form the mixture into large patties (3 1/2" - 4" in diameter, 3/4" thick) and lay them on the baking sheet several inches apart. Bake for 20 to 25 minutes or until the patties have browned slightly on top. If desired, top with cheese and run under the broiler until cheese is melted.

Serve warm on your favorite rolls with tomato, a little onion, a bit of mayonnaise, and a hunk of lettuce. Baked or un-baked patties will keep refrigerated for 3 days, or freeze un-baked patties in a freezer-safe container for up to 3 months.

UPCOMING RACES

GRAND PRIX

Please review the 2016 Grand Prix spreadsheet to ensure your information is correct.

OUR NEWEST MEMBERS

Maureen Butwin
Mikie Pylilo
Tonya Squires
Krista Sprecher
Sarrah Earley
Ryan Werner
Jeff Churchward
Earl Jackson
Paul Roedell
Don Vandevenne
Katie Ferguson
Suzanne Frazier
George Bell
Jin Dong
Jennifer Coppola
Walter Witek

GSRC OFFICERS


Roscoe Griffin, President


Murray Honick, Vice President


Erin Walters, Secretary


Matthew Cutright, Treasurer

GSRC COMMITTEES

Battle At The Border
Ryan Dion

Communications / Marketing
Dawn White

Financial
Matthew Cutright

Grand Prix
Ryan Dion

Kids Running Program
Christine Rockey

Membership
Jessica Kristich

Race
Jim Troxell

Social
Lorena Cutright

Training Team
Christine Rockey

Volunteers
Kate Boucher