Photo by Peter DiAntoni
“This is my marathon finish with my (then) 4-year-old daughter Nani running alongside,” says Christopher Bluhm. “I had no idea she was there until she grabbed my hand after crossing the line. I was pretty delirious at that point.”
After a 3-day nap (give or take) he celebrated with a Bridgeport IPA from Oregon, his “deserted island” beer.
“It’s not available in the Midwest that I know of,” he says, “but I have three brothers living throughout Oregon as a pipeline.”
A photographer by trade, Christopher talks to the Beer Runner about marathons, how he got into running and biking, and, in the first for the Beer Runner, his favorite recipe and beer pairing.
What’s your favorite post-run beer?
Which day? I’m sitting here post-run drinking a Gray’s Oatmeal Stout and it’s extremely delicious. It’s in my Top Five Favorite. I have fond memories of a stinking hot July evening on the way to a Beth Orton show at Milwaukee’s resplendent Pabst Theater. A group of us stopped for a bite to eat and, going against most (all?) beer-drinking convention, I ordered a Gray’s Oatmeal Stout. As the sweat beaded on my forehead from the vigorous walk, I savored every mouthful. On any other day, I’d reach for a Capitol Brewing Amber or a Bell’s Two-Hearted Ale.
Which came first: Your love of beer or love of running?
The archetypal chicken or the egg. Definitely love of beer first. I didn’t start running until a couple years after college. I was working for the summer at Duke University managing the ticket office for the American Dance Festival. Great summer. Ran 5-8 miles in the morning, went to work all day, came home and did a 20-25-mile bike ride. I did this nearly every day and got really fit. I never raced that summer. I never timed my runs or rides. I just ran, worked and rode. Ahhh, those were the days…(It’s getting a little dusty in here…)
Finishing kick in the Northface Endurance 10K
What was your first marathon like? Thinking of doing another one?
For a first marathon it was downright brutal with temps in the mid-to-upper 80’s with matching humidity levels. Not the most ideal first marathon experience. I’m strongly considering (negotiating?) jumping back on that horse in 2009.
You do a lot of food photography. Do you have a favorite food-beer pairing?
Why yes, yes I do: Tempeh Fajitas and IPA.
What you need: One package of tempeh, one medium-to-large onion, one medium-to large green pepper, tortillas, cheese, salsa, sour cream and spices.
How you do it: Add expeller-pressed canola oil to two separate skillets, one on medium high heat and one on low heat. Slice the onion and green pepper and place into the pan on low heat. Simmer onions and peppers until they are soft and on the edge of carmelizing. Cut tempeh into thin strips and add to the pan on medium-high heat. Then spice tempeh with garlic powder, chili powder, salt and crushed black pepper, a little onion salt and a little cumin. You can add whatever spices you like to flavor the tempeh. When the tempeh is browned on both sides (add more oil if needed), add the strips to the pan with the onion and green pepper and let them cook together on low heat for about five minutes so the flavors can intermingle.
Serve: Wrapped in a warm tortilla with your choice of cheese, salsa, avocado, and sour cream. Wow.
Anything else to add?
Do I get a t-shirt or something?
