What are the types of technologies related to gun safety?

By bloodandiron315

Since, crimes have come up in the count of a few massive years, the causes against gun safety have increased. People are keen to embrace new technology, in the form of gun safety, variants of modeled guns as well as general attributes of wanting to keep firearms safe and embracing the safety gun attitude.

More and more people are opting to keep safety guns around, as neighborhood crime is on the rise and security must never be compromised. Even issues like house theft and corporate crime have increased; further, spelling trouble and accessing needs of comfort and security for families, single individuals and the elderly.

Gun security is often associated with smart guns. Long guns and safety guns can also be conveniently stored, though traditional combinational lockers are practically out. Heavier fingerprint scanning lockers have been developed to battle against the emerging forces of unauthorized access and other crime-related thefts.

These biometric scanners are one of the perfect ways of storing guns. Though there are multiple types of technologies which are also used to relate to the issue of gun safety.

Some of the new options of gun safety techniques are as follows:

  • Armatix Smart Guns: Smart guns are a new type of technology which didn’t exist until 2002. Since then, there have been newer models which work to be the future of the fire safety protocol. These smart guns can only be activated when a wristwatch is worn by the owner. He/she then needs to put in a PIN to enable the weapon. This features a time controlled deactivation of the weapon. Armatix also makes locks which can be inserted into the locks of guns, thus rendering them useless if stolen. Even these can only be activated once you use a PIN.
  • Traditional Winchester: Winchester is a brand which has decided to defy the modern shenanigans and fight for themselves in a task which involves reverting to an old medium of bringing in combinational premier safety locks again. They are opened and closed with a hand crank and then locked with a push button code. Some models even come up to the heights of 6 feet and more.
  • GunVault: GunVault is a company in Las Vegas, which makes products that are smaller than the man-sized safes which are produced by Winchester. Then again, no two companies are the same and GunVault has its own function which works on the principle of designing strong boxes which are specifically made for single handguns. The significant difference here is the locking mechanism in itself. The owner unlocks the gun by placing his/her hand on the vault. It uses a biometric finger scanning lock which is activated once you put your fingertips on the vault.
  • Identilock: It is a newly launched gun security device which also uses biometrics. Rather than a lock system, the security functions in a different way. The palm-sized device is locked over the trigger and the trigger guard, leaving the rest of the gun free but inert. The owner releases the lock by placing his or her fingertip over a senor right above the trigger. The owner of Identilock also mentioned that the profile can add family members to the profile, and it can be accessed by them as well. But as soon as, a teenager or somebody else exhibits suicidal behavior, the owner can surreptitiously remove the family member, thus rendering him/her unable to use or even access the weapon.

Consider the above options thoroughly and find your best way of protecting and ensuring that your safety gun is in the best hands!…

Gordon Ramsay’s Beef Wellington Recipe

By bloodandiron315

Gordon Ramsay is well-known not only for his “mad” kitchen antics, but also for his great cooking styles. He is the angry host of The Kitchen Nightmares, MasterChef, and Hell’s Kitchen. He also makes everybody shaking with nervousness on the hit series The F Word. One of Chef Ramsay’s signature dishes is the Beef Wellington. Beef Wellington is a classic English dish that is composed of a medley of tastes and textures that will surely please your taste buds.

Generally, Beef Wellington consists of a filet of beef, mushroom paste, prosciutto, and pastry, which is then baked to perfection with the pastry brown and flaky and the beef in medium rare.

This version of Beef Wellington is easy to prepare. It is an (almost) fool-proof dish that does not only taste magnificent, but also looks impressive. You will soon notice that your family is requesting it over and over again once they tasted it. Moreover, the preparation can be done beforehand, so you can make it ahead and then surprise your guest that something this good magically pops out from the oven.

Beef Wellington a’la Gordon Ramsay

Ingredients

  • 400 grams mushrooms, chopped roughly
  • 1 piece filet steak (about 700-800 grams)
  • 2-3 tbsp English mustard
  • prosciutto slices (enough to wrap the filet)
  • 2 sheets puff pastry
  • flour, for dusting
  • 2 egg yolks, beaten
  • salt
  • freshly ground black pepper
  • oil

Procedure

  • Pulse mushrooms with some salt and pepper in the food processor to create a rough paste.
  • Transfer the paste into a pan over high heat and cook, stirring constantly, for more or less 10 minutes, or until the moisture has dried out. Set aside to cool.
  • On a frying pan, heat oil over high heat. Season beef with salt and pepper and sear for about 30 seconds on each side. Set beef aside on a plate to cool.
  • Spread mustard on the cooled beef and set aside.
  • On a sheet of cling film, arrange prosciutto slices in overlapping rows. Spread with mushroom paste. Place filet of beef in the middle.
  • Roll mushrooms and prosciutto around the beef filet to form a barrel. Make sure to make the roll tight. Twist the ends of the clingfilm and chill for about 20 minutes to set.
  • Preheat oven to 200 degrees Celsius. On a floured surface, roll out puff pastry. Remove cling film wrapping from the beef and lay beef in the centre of the pastry. Fold ends and wrap pastry around beef. Trim any excess pastry.
  • Brush pastry with beaten egg yolk. Chill pastry for at least 15 minutes.
  • Score pastry with light slits at 1 centimetre intervals. Bake for 20 minutes at 200 degrees then lower heat at 180 degrees for 15 minutes more. Wrap in foil and allow to rest for about 15 minutes before slicing.

With Beef Wellington, the beef should be pink at the centre. Since it is a rich dish, it is best served with simple side dish like steamed vegetables or smashed potatoes. This recipe usually serves 4 hungry persons. You can never go wrong with this recipe. Just make sure to use quality meat and don’t forget to follow resting time to keep juices and flavour in.…

Chicken and Mushroom Crepes Recipe

By bloodandiron315

For most people, chicken breast is one ingredient that is easy to prepare. However, a lot find this chicken part a bit dry and lacking flavour, especially when grilled or fried as is. Thankfully, there are hundreds of recipes that can make chicken breast tasty and flavourful. For instance, you can pour a savoury sauce on it or add some veggies to keep it moist. You can also add it to stews or casseroles and use cream-based sauces for a family-friendly dish.

Serves 4-6This chicken breast recipe is a simple, easy-to-follow recipe that is a cross between crepes and chicken a’la king. Kids and adults alike will definitely love this chicken breast dish; and they won’t notice a bit of dryness, thanks to the creamy sauce and yummy crepe. You may even ask your children to help you fill the crepes with the chicken, they would surely appreciate that you are asking for their little “kitchen hands”. Serve the Chicken and Mushroom Crepes as appetizer or double the serving for a filling main dish.

Chicken and Mushroom Crepes Recipe

Crepe Ingredients:

1 cup flour
1 cup milk
1 cup water
1 egg, beaten
1 tbsp. melted butter

Chicken Ingredients:

1 tbsp. butter
2 cups diced chicken breast
1 cup canned cream of mushroom soup
1 cup milk
1 tbsp. chopped leeks
salt and pepper to taste

Procedure

Make the crepes:

1. In a mixing bowl, place flour and make a well at the centre. Pour milk, water, egg and butter. Whisk mixture until smooth. Rest batter for at least 20 minutes.
2. In a nonstick pan, pour ¼ cup of the mixture and allow it to spread evenly over the pan, tilting the pan if necessary. Cook until set.
3. Flip crepe over and cook the other side for 30 seconds more.
4. Stack cooked crepes by placing a piece of parchment paper in between each crepe.

Cook chicken:

1. In a saute pan over medium heat, melt butter. Add chicken and stir-fry for about 5 minutes or until thoroughly cooked.
2. Pour in cream of mushroom soup and milk. Let simmer and stir continuosly until thick and well-blended.
3. Stir in leeks. Season with salt and pepper to taste. Let simmer for about a minute more. Set aside to cool.

To assemble:

1. Place about 4 tablespoons of chicken and cream mixture in on crepe and roll like a jelly roll.
2. Repeat procedure with the remaining crepes.
3. Arrange chiken and mushroom crepes on a serving tray, pour remaining chicken and cream sauce and serve.

Tip:

  • If you or your kids love cheese, grate some cheddar or parmesan on top just before serving.
  • You may double the amount of milk and cream of mushroom soup for a creamier dish.
  • Want to prepare ahead of time? Cook the crepes up to 4 hours prior to serving time and set aside stacked (with parchment sheets in between layers) and covered with clean dishcloth.
  • Hide veggies inside the crepes by chopping celery and broccoli and adding them right after the chicken has cooked.

Chicken Parmigiana Recipe

By bloodandiron315

Wondering what to do with the chicken breasts in your fridge? There are dozens of ways to prepare chicken breasts, but most of the time, the result can be too dry and bland. But, don’t worry, you can still use those chicken pieces and offer a feast to your family. For instance, one of the most popular chicken breast recipes is the Chicken Parmigiana. This dish is not only filling, but delicious, as well. The dish is a medley of tastes and textures that will surely please the whole family…even the kids!

Chicken Parmigiana is a dish consisting of breaded chicken breast fillets, which are usually baked or fried, topped with marinara sauce and mozzarella cheese, then broiled until the cheese melts. This dish is one of the chicken breast recipes that is well-loved, even by the most discriminating taste buds.

You may prepare the chicken breast ahead of time and freeze until needed. For busy cooks, a store-bought marinara sauce will do, but of course, making your own can be more delicious and not to mention fresh. For cheese, this recipe calls for a combination of Parmesan and Mozzarella, but you may combine any of your favorite cheeses with a high-quality Mozzarella for variety. So, here’s the recipe for Chicken Parmigiana.

Chicken Parmigiana

Marinara Sauce

3 tbsp. Olive oil
4 cloves of garlic, peeled and chopped finely
1 medium onion, finely chopped
1 6-ounce can tomato paste
1 16-ounce can whole tomatoes (do not drain)
1 tbsp. Sugar
2 tsps. Chopped fresh basil leaves
1 ¼ tsp. Salt

Procedure:

In a medium-sized sauce pan, saute garlic and onion in olive oil over medium heat. Cook until transparent.

Add tomato paste, tomatoes with the liquid, sugar, salt, and basil. Turn heat to low. Cover sauce and let simmer, stirring occasionally to prevent from sticking. In the meantime, prepare the fried chicken breasts.

Chicken Breast Ingredients:

6 chicken breast fillets
1 cup panko bread crumbs
1 cup flour
¾ tsp. Salt
1/8 tsp. Pepper
2 eggs, beaten
5 tbsp. Cooking oil
5 tbsp. Butter
6 Slices Mozzarella cheese
¼ cup Parmesan cheese (or any other cheese of your choice), grated

Procedure:

On a shallow bowl, mix together flour, salt and pepper. Dip chicken fillets on the flour then the eggs and lastly, on the breadcrumbs. Repeat process to coat chicken twice.

In a heavy skillet over medium heat, add oil and butter. Fry breaded chicken for about 5 minutes on both sides or until golden brown. Transfer in a baking dish and arrange in a single layer.

Top with prepared marinara sauce. Top with cheese slices and grated cheese. Broil for about 3-5 minutes or just until cheese is bubbling and melted. Serve hot with cooked pasta or crusty bread.

Tips:

You may use ready-made marinara sauce or any other tomato-based sauce of your choice.
Apart from salt and pepper, you may also use Italian seasoning or add herbs and spices on the chicken seasoning.
If you do not have a broiler, you can melt the cheese in a preheated oven for about 5-10 minutes.…

Roast Beef Tenderloin Recipe

By bloodandiron315

Beef tenderloin is a popular, not to mention expensive, beef cut. It is rich, tender, and juicy, and you can do almost anything with it. You can make an elegant Beef Wellington from it or you could cut it into steaks and pan-grill them with potatoes and bell peppers. Most food snobs do not make casseroles out of tenderloin, since the cooking procedure, they say, is for cheaper and tougher cuts of beef.

When buying a tenderloin, it is recommended to buy only the amount you need. This cut of beef is always best prepared fresh. And since it is much more expensive than any beef cut, it would be just wise to buy what your family can finish. So, say, you have 4 family members, a 2-pound cut is enough to make everybody satisfied.

When roasting beef tenderloin, you have to prepare the beef first. It is crucial to trim off any silvery membrane and fat to make it as lean and tender as possible. You may leave a little bit of fat for extra juiciness, but make sure to remove all the silver skin that you could find. If you think this task is too much for you and your kitchen knife, ask your friendly butcher to do this for you.

This roast beef tenderloin recipe requires browning in a pan prior to roasting in the oven. This procedure is optional, but it can help keep lock the juices in. It would also have a nice, caramel color if you pan-seared the meat first.

Finally, it is best if you use a meat thermometer to keep meat temperature on track. You would regret it if you overcook your beef tenderloin.

Roast Beef Tenderloin Recipe

Ingredients

  • 1 4-5-pound whole beef tenderloin
  • 5 tbsp salted butter
  • 1/4 cup whole peppercorns, black or a mix of your favorite peppers
  • seasoned salt to taste (or a bit of salt, paprika, garlic powder, onion powder, and your favorite spice)
  • olive oil

Procedure

  1. Preheat oven at 475 degrees.
  2. Rinse meat. Sprinkle generously with seasoned salt. Remember, don’t get intimidated and scared that it would be too salty. Trust your instincts and own taste.
  3. In a medium Ziploc bag, place peppercorns, zip up , and pound with a hammer or any heavy material to split up the peppercorns a bit.
  4. In a heavy skillet over high heat, heat about 3 tbsp. olive oil and when it is smoking hot, sear beef on all sides. Add about 2 tablespoons butter for a nice buttery touch. let cook for about 2 minutes more or until beef is nicely browned on all sides.
  5. Transfer beef tenderloin on a baking rack. Sprinkle with crushed peppercorns and press lighlty onto the meat. Rub the remaining butter over the meat.
  6. Cook in the oven for about 15-20 minutes or until a meat thermometer inserted at the center reads 140 degrees. Do not overcook.
  7. Let meat rest for at least 10 minutes before slicing. Serve and enjoy with pan drippings and steamed or grilled veggies.

Cooking with Poultry – How to Handle and Prepare Chicken Safely

By bloodandiron315

Raw poultry, especially chicken, can carry harmful bacteria, such as salmonella. These harmful bacteria are generally responsible of a thousands of food poisoning cases that happen in our households. Luckily, avoiding being poisoned by the harmful bacteria in poultry is relatively easy, as long as you are well-informed and follows safe food preparation practices.

Shopping for Poultry- How to do it Safe?

When the poultry and chicken are delivered to the stores, the fresh chicken is chilled first in order to prolong its shelf life and prevent bacteria from growing. Chicken packages should be cold and make sure to pick up your chicken just before checking out. Chicken packages must be wrapped tightly in plastic to prevent leakage, which may contaminate other grocery items.

When you get home, place the chicken immediately in the refrigerator with a minimum of 40°F. That is, if you plan to use it within 2 days upon purchase. If not, you should freeze your chicken at 0°F.

Safe Practices in the Kitchen – Thawing

First, you should never thaw your chicken in the microwave, nor leave it to defrost on the counter since the temperature will rise significantly. This is not acceptable because a rise in temperature will cause microorganisms to multiply.

The right way to thaw your frozen poultry is to do it in the refrigerator. Defrosting time depends on the size of the chicken. For instance, if you are thawing a whole chicken, you may need about 2 days for it to fully defrost. Boneless chicken breasts, on the other hand, may take overnight before you can cook it properly. Once the poultry has totally defrosted, you should keep it inside the refrigerator for no more than 1 day or better yet, cook it immediately.

Safe Poultry Preparation

Like any other animal-based products, undercooked or raw chicken carry several bacteria that could make you ill when ingested in high amounts. To avoid falling ill just by eating poultry, ensure safe preparation practices to limit the bacteria’s ability to duplicate. Don’t leave your poultry or chicken at room temperature (40°F to 140°F) for more than 1 hour.

Keep in mind though that freezing won’t kill the bacteria already present in the poultry, it only slows down their growth. Another thing that you should consider when preparing uncooked poultry is the risk of cross-contamination. This can take place when raw chicken or poultry, or its juices, come into contact with other food ingredients. This is especially dangerous for foods that are already cooked and the ones that are usually eaten raw like salads and fruits. You can prevent this from happening by making sure to cut your raw poultry on a separate cutting board and not on the same one that you will be using to cut your tomatoes later on.

Which is Better: Fresh or Frozen?

Fresh poultry that is sold in the supermarkets have temperature no colder than 26 degrees. On the other hand, frozen poultry is kept at at least 0 degrees or colder.

Whichever you choose, you just have to follow the proper preparation and storage procedures for poultry products like chicken. Also, you have to check the “sell by” and “use by” dates.

Poultry or chicken is one of the most common ingredients in our everyday cooking. It creates tasty recipes that are usually easy to prepare and not to mention really inexpensive. Don’t get intimidated with poultry preparation. Just follow the safety tips in preparing poultry or chicken and you will surely enjoy this healthy protein.…

Real Simple Recipes – Eating Good Food Has Never Been Easier

By bloodandiron315

Many would agree that the basic philosophy on food is having it quick, simple and tasty. That’s the reason why real simple recipes are worth-knowing. Who doesn’t love healthy and easy recipes which can make them last through their morning or through the afternoon? Surely, you would want to have your recipe diary ready for you to jot down the essential real simple recipes.

Simple and Tasty Recipes

The first you must consider is that this must fit your food orientation. Say, if you live an ovo-vegetarian diet or lacto-ovo vegetarian diet, then you must stack enough ingredients to suit your eating lifestyle. If you happen to have an all-meat diet, them your fridge must contain all the necessary livestock cuts you need in these really simple recipes.

Next in the list of what you must consider to jazz up your recipe list is that these easy recipes must satisfy you. Not only should be quick and instant, it must also meet our daily requirement of nutrients. These real simple recipes will avoid the temptations of going to the pantry and purchasing some bag of chips from the counter or the vending machine for that matter.

You must also make sure that the easy recipes you have in mind are within your grocery budget. Of course, we wouldn’t want to burn our money for something expensive when we think of real simple recipes. It defeats the purpose of preparing the best snack or a real meal.

While we try to skim through our grocery list, we must also take into account the quality of the recipes we have in mind. It must not skip the criteria of being sumptuous and appetizing. What good is a meal if it would taste bland, right? So, make sure that these meals are simple yet delicious.

One of the perks of getting your dish ready in a few minutes is that you get to enjoy the meal together with your family members or your loved ones because you did not spend the whole afternoon or the night cooking. Reducing your time in the kitchen yet still getting that perfect flavor you wanted for your dish puts a lot of advantage on having real simple recipes.

It’s about time that you surprise your loved ones or your friends of the abundant recipes which you can introduce to them. You can toss in a party during a weekend and let them raise the glass as they approve of your new-found cooking trick. Having these kinds of recipes will make them indulge on food tripping with you at the convenience of your home or vice versa.

Any kitchen guru would attest to the fact that cooking does not depend on the costly ingredients we throw in the cooking pan, it is always on the preparation and the passion we pour in each time we concoct a new dish.

Indeed, cooking may not always be a glamorous because of the cuts and burns you might have in the process, but with the impressive real simple recipes you got, you can make cooking a very glamorous pastime. So, celebrate at home with your brand of cooking.…

The Spartan Sprint Experience

By bloodandiron315

A quick overview: What is a Spartan race?

If you’ve never heard of the Spartan races, they are a series of mud runs that happen all over the country. They are also divided into different lengths each with its own name. They all vary by distance and the obstacles, which I will get to later. There is no exact distance for the courses, as they are held in many different states with varying terrain and obstacles. The Spartan Sprint (the race I did) is about 3+ miles and 15+ obstacles. The Spartan Super is slightly burlier with 8+ miles and 20+ obstacles. Last but not least is the Spartan Beast which is 12+ miles and 25+ obstacles. Now they say 15+ for the Sprint and it was definitely “plus”, there had to have been at least 20 or more obstacles on the course. I did the NY tri-state Spartan Sprint in Tuxedo on June 1st, 2013 and I will gladly do it again next year.

Me in 2012 at Run For Your Lives!

I only got into mud running last year and I do not consider myself a great runner, but there is something so motivating and fun about obstacle racing that it makes the running actually enjoyable. The mud, the obstacles, the rough terrain, all makes it so much more interesting (and demanding) than a regular road race. (no offense you road racers out there!) So in this review I want to cover as much relevant information as possible about not just the race itself, but also the logistics of the event.

So let me start at the beginning. When my girlfriend Amanda and I were arriving in Tuxedo and were getting close to our destination on the GPS, I looked up and saw a plane pulling a banner. The banner was a little too far away to read, but as we got closer I realized it said Spartan Race. As I watched it across the sky, I thought, “That’s pretty cool we must be in the right place!” We were greeted by a parking attendant who directed us where to go, and we parked in a large grassy field. Parking was well done at this event, and honestly that’s a big deal. At the end of a tough race when you just want to go home, there’s nothing worse than being stuck in a car dealing with traffic because of poor event planning. Not the case here, well done event coordinators, well done. Amanda took all the pictures I have of this event and she has a great blog with all things food and cooking related and you can check it out -–> here<—

About half way done.

So we made our way to the check-in and everything worked pretty well here too. After finding my bib number on the bill boards, signed the waiver, and got my bib and tracker, we then headed through the bag check to get to the startup line. We timed our arrival so perfectly that I had just enough time to do some warming up and stretching before my 12:00pm wave was off. I could see some of the obstacles from the start, as the course snaked around the hills. I could already see the course was hilly, but what I didn’t realize was that almost the entire course was on a grade, there were almost no flat stretches which was an obstacle unto itself.

I started off slow and steady, there was a slight downhill start with large rocks and some mud and smoke, and I didn’t want to twist my ankle at the start so I took my time. After what seemed like a few hundred yards, we had to climb some small berms and were sprayed with water, by that I mean drenched- ok good, got that out of the way early. We were in and out of the woods, which was nice because the shade helped as it was a bright sunny day. I cannot emphasize enough how rugged this trail was -the running in the woods was tough. With large rocks everywhere, sometimes you were crawling up and over and between boulders the size of cars on a 45 degree slope. But all the more fun, I loved it, the terrain was so varied and rugged, that I stayed focused and interested the entire time.

Those shorts used to be yellow.

The obstacles were another challenge all together, and there were a lot of them. The announcer mentioned that this course is the one where they implement new obstacles for the Spartan Races to test them out, so we were getting new and different obstacles no one else had even seen before. I thought that was pretty cool too, we were like guinea pigs for the science of how to torture people in new and exciting ways! Awesome. So many obstacles, especially walls -which started out at about 2 feet high I think, and you could just step over them. But the further you went through the course the higher they became. The tallest one was at least 8 feet high with nothing for you to step on, except for women, then there was a red step you could use. I’m glad that I built my own wall to practice on, because a lot of people were slowed down by these, but I got up and over in a couple seconds. It’s all about technique, use a leg as a hook to pivot off of and not just rely on your arms.

My 8 foot wall that I built back in August for obstacle training.

Some of the other tougher obstacles included a 30 foot rope climb. Pull-up training really helped with that, I highly recommend it. Also monkey bars, which I hadn’t done since I was a kid. The second hardest obstacle for me was the wall scale, because you are already tired and muddy by that point. You have to climb across this flat wall that has these short pieces of 2×4 on the sides (similar to an indoor rock climbing wall), and you have to keep your feet and hands on them to get across, if you touched the ground you failed. Oh by the way, if you failed to complete any obstacle you had to do 30 penalty burpees before moving on. Yes 30! Do you know how tough those are after you have been running, climbing hills, crawling, dragging, pulling? I had to do one set of them after I failed to make the spear throw into the target. I think if I had three spears I could have figured it out, but one shot? What gives?! How much spear throwing does a person do in their training? Well, no excuses here, I will build some and practice for next time; that obstacle will not trip me up again. And the hardest obstacle of all was the barbed wire crawl. I would say it was about 100 yards slightly up hill through the mud with the barbed wire just high enough to crawl under. My technique was to get on my side and roll up the hill. It saved a lot of energy, was easier on the knees and elbows, and I think it was faster too. There were so many other obstacles that I won’t go into, but here is a partial list: Sandbag carry up and down a hill (40lbs men 20lbs for women I think), concrete weight drag up and down hill, tire pull, run through tires, weighted rope pull, cargo net, climb up and through a hole, climb under nets, balance on top of logs, and many more!

The beginning of the barbed wire crawl.

So after I made it through the last obstacle -a gauntlet of three guys with American Gladiator style staffs- I crossed the finish line and received my medal! I know the whole everyone-gets-a-medal thing bothers some people, but honestly if you finish this race, I think you deserve one. For me it’s a way to remember the race and what I accomplished. I believe everyone can be challenged by this race, it is tough enough to challenge all fitness levels, if you are more fit, you just do it faster. The fastest time of the day was just over an hour, my time: 1 hour 41 minutes and 56 seconds. Out of almost 7,000 people I was in the top 13%. Hardly amazing by any means, but I am happy with it. I am a jack of all trades master of none type of guy in regard to my fitness. I don’t specialize, I want to be decent at everything so I need to focus more on running for next year to step my game up. My suggestion to you if you do the Tuxedo Spartan Sprint is to run hills, you will be glad you did.

The wall scale.

After the race, there was a long line of goodies, there was bananas, water, your Spartan T-shirt, and a wall with the Spartan logo and some props to pose for pictures with. There was an area to hose yourself off and all kinds of other merchandise to buy if you wanted. You get a free beer ticket too, and there are some post-race celebration activities and an award ceremony, but I didn’t take part in it, I was ready to go home. After washing the worst of the mud off me, we headed out. As we left we could see many more eager racers heading toward the start line. People moved through the event very well, coming and going smoothly thanks to the frequent wave times (every 15 minutes) and the convenient placement of the registration tents. Thanks to the excellent organization of the event planners, we left the parking lot quickly and easily. Overall there wasn’t anything I would have changed about the experience or the way the event was run. I will know what to expect next year, and I am looking forward to improving my time.

The finish line!

Happy to be done.

Train hard, stay safe.…