No different really.

When I got to 50mpw I was hurting and constantly exhausted and hungry. I can’t imagine 100.

Huh - can't say that I've heard of inside of the knee pain. Every other kind seems to be pretty common, though. And foot pain is a pain in the ass that seems to require dumb luck or the assistance of someone that has embraced dark arts.

What timeframe was this? Having only lived in NYC in this millennium the uh, grittier days are interesting to me. In my time, everything between PP and the BB has been pretty well-to-do, but I imagine that it would have been very different then.

Well, the Thai hot peppers in the garden are, indeed, hot. The first to turn red was just a little bugger, about 1", so I gave it a whirl. Sweating started shortly thereafter. Also, I see that I've got at least 7 or 8 habaneros growing. I'd better figure out what the heck I'm going to do with them. I'm thinking a homemade Sriracha with the Thai, maybe pineapple for a habanero sauce.

Later, when I was doing age group from 5K to half marathon, 40 was a heavy week for me.

Nice! I could use some of those tonight when I try to erase the taste of Beyond Beef® with garlic, basil, lime, and fish sauce. I do have a couple of Jalapeños to throw in.

I was thinking chondromalacia, which is probably the most common chronic knee complaint, but that's usually provoked by stepping down.

My ex would roast them and grind them into flakes and put the flakes into a shaker. You could shake as little or as much as you wanted.

Would have been the summer of '77. That route wasn't particularly gritty except a few stretches under the FDR drive and Park Slope was always pretty elegant.

Ha! I was just talking with the wife about trying some BB burgers on the grill this weekend. Is the the BB that needs erasing or the rest? I'm not a fan of that profile, in general, and don't like Pad Thai at all.

Pad Thai is sweet (I love it) and this is sour and salty, based on Thai beef and basil or whatever they call it—sum phat prik?

We like BB as a non-soy source of plant protein, but it has a particular taste I'm not really fond of and that I combat with nuclear Mexicoid, Mediterranean, or, as tonight, Asian flavors. I think it would be okay loaded with burger condiments, but we have never tried it in patties because we don't eat bread as a rule and what's a burger without a bun?

The symptoms align. I’m hoping it’s just a strain of some sort and that it feels better tomorrow.

I’ve never cooked with BB. We do a lot with TVP like taco meat, bolognese and burgers.

Will have to try that. It's just not at the cheap store where I prefer to shop.

We either order it from Amazon or get it from ocean state job lot when they have it. I think a 1lb bag is around 8 bucks, but makes a ton of food once you rehydrate it.

I used to do 44 while training for a marathon. I would have been in my late 20s.

I gave up wheat about 6 months ago. I am better for it.

That's enough if you maintain it for a while.

I never did the marathon. All that running got to be boring. So I did a 20k and hung up the running shoes. I could have continued the 10k every weekend for a good long while

For us it's just the processed carbs; actually, all carbs for Long-Suffering Spouse. I still eat whole grains and a lot of fruit.

I only cook with press fit BB.

New BB for the Crux is incoming.

Shipped UPS ground from Utah, so tracking is pretty boring at the moment.

Which BB standard is best?