Identity

I'll never forget the moment at my grandfather's funeral when the pastor referred to my Uncle's professional feats, and then attributed them to my Dad. He claimed Papa (my grandfather) was so proud of my Dad (who, of course, was actually my uncle, by feats).

The old folks in attendance nodded, some touching the outsides of their eyes with kerchiefs.

I watched as my Dad and my Uncle silently refused to interrupt the ceremony with a correction.

Papa was more to the old folks than either Daddy or Uncle. Daddy and Uncle both knew that. They also both knew that if, at some point in the future, it came up with the old folks, they could gently correct them, and they'd acquiesce, blaming feeble memories. They also knew that all of us young folks understood the mistake (as we squirmed in the extra-awkwardness of the "oh-you're-his granddaughter!" or "oh-you're-his-grandson!" existence).

So Daddy slipped a bit into Uncle and Uncle slipped a bit into Daddy, each giving their permission to share their lives with each other, I suppose as brothers do, on behalf of their father.

Watching, as a daughter of Daddy, I was amazed at the slithering identity snake of this family. When you are your most vulnerable, it bites you.

So, no. I guess it's no surprise that I didn't officially change my last name (yet, if ever).

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And there you have it

I'm back from vacation.

My neck no longer hurts, but I'm still very much looking forward to our big, huge, international trip-to-come. Too bad it's not this month. Or even next month. Bummer...

In other news, Penelope Trunk's most recent post explains one of my largest personality flaws as belonging to all folks that have my Meyer's Briggs:


ENTJs (what Penelope is, and depending on the test, what I am, unless I'm an INTJ) have trouble with tact. They lack a sensitivity that many people require in order to listen.

I find this comforting. I'm trying hard not to question what the comfort says about me.

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A Perfect First Day of Vacation

After 15 months without a true escape from everyone vacation (visits to family do not count, in my book), E and I spent yesterday relaxing and enjoying the Hawaii in what may be the best first day of vacation I've ever had.

We woke to a 5:15 AM wake up call (yay, time zone change in our favor), took a cab to Diamond Head State Monument and hiked to the top to watch the sunrise.

Then, we hiked back down, and walked the 5 miles or so back to our hotel along the beach, with a stop for the first of many Onigiri snacks for the trip. Mmmm... salmon rice triangle for breakfast.

From there, we checked out chairs and towels and read on the beach 'til it was time for lunch. Thanks to yelp, we found our way to Menchanko Tei for a delicious and filling lunch of Shoyu Ramen for E and Menchanko for me.

The afternoon passed slowly with leisurely souvenir shopping, a trip to the pool to read, a shiatsu massage, and a drink to enjoy the amazing view at House Without a Key.

From there, we walked to a teppanyaki to reminisce of dinners past at Kobe Japanese Steak House. We finished the night with the walk back to our hotel and a drink at the awesomely kitchy Top of Waikiki revolving restaurant, and some final relaxation on our balcony (with another rice triangle for E) to enjoy the night lights and sound of the ocean.

Could I be any more relaxed?

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New Favorite Potato Salad

I don't usually love potato salad -- probably because it's typically a lackluster presentation of dense calorie mush without much taste.

But a few nights ago, I cleaned out the fridge and found this concoction to be absolutely delicious:

Dill Pickle Potato Salad

-1/2 pint of home-made dill pickles with cumin and mustard seeds in the brine
-1/2 bunch fresh dill
-2 extra-large russet potatoes, boiled, peeled, and diced to 1-2 cm^3
-1/2 small red onion, diced
-1 cup pickled nopales (with the associated onions and jalapenos)
-1/4 cup capers and their juice
-6 hard-boiled eggs, peeled and diced
-olive oil
-salt and pepper

1. pulse onions, pickles, nopales, and dill until it is a nice relish
2. Mix relish with potatoes, eggs, and capers until evenly mixed
3. Drizzle with olive oil and salt and pepper to taste, mix evenly

Enjoy immediately, or chilled for the next few days.

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Trending in the Right Direction

Last week, I put over 38 miles on my feet. That's the first time I've done more than 32 miles in a week this year.

Also, I ran my easy 3-mile loop at faster than the necessary race pace to hit a 2-hour half marathon.

IF (and that's a big if) I can keep this up, I just might be able to do the US Half in under 2 hours.

Wish me luck...

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Out and Back

In 2009, I ran 4 half-marathons and a 17K, but none at less than a 9-minute mile pace. In 2010, so far, I've done a hilly but gorgeous local 10K at a 10:23 mile pace and supported a friend through a run-walk of the Seattle Rock 'n Roll Half Marathon.

In truth, I haven't actually truly trained for a race since 2008.

And, as usual, our annual trip to the capital of fried food, has coupled with the blessings brought by barbeque season to give me the gift of more mass than I want to carry.

Oh, and I've taken to listening to Spanish lessons on my runs, which requires me to slow down so I can concentrate (or at least that's what I tell myself).

This is all a very long way of saying:

I'm in the worst cardiovascular shape that I've been in for quite some time.

So, it should be no surprise to me that when E2 and I met up at the Lexington Reservoir for a long run today, I had my work cut out for me. This route is great for training because the way out is mainly downhill and the way back is mostly uphill.

8.79 miles later, I am whooped.

I originally told E2 that I was going to try to break 2 hours at my 5th consecutive participation in the US Half Marathon. I suspect I may need to modify my goal...

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Food is Love

After many false starts, Brother has hired two dependable nighttime caregivers who alternate to care for him in the evenings.

One is the wife of a man who owns a taqueria.

The other lives with her mother who makes homemade Mexican food in bulk and sells it as a side business.

Brother has stopped losing weight.

And, tonight, I paid an awesomely reasonable price for hand-delivered home-made pozole.

Like his father before him, my brother is a genius when it comes to people and food.

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