If I can call a 6 year old a douchebag, then you call a 9 year old a psycho….

http://www.nytimes.com/2012/05/13/magazine/can-you-call-a-9-year-old-a-psychopath.html?src=me&ref=general

Normally, I view people who run marathons as admirable  lunatics.  The effort is undeniably impressive even if the goal is insane.  Then again, as a blindly opinionated prick, it often takes a little poke in the eye to remind me that there are often better intentions behind beating one’s bones to death to cover 26 miles in a couple of hours.

Tyler Hart and I don’t know each other as well as we should – he was a close friend of one of my closest friends, one that we both lost a couple of years ago.  Given my buddy Brad’s tendency to embrace wonderful people it’s a shame I never got to know Tyler better – but I’ve learned a bit about him since Brad passed.  And the note he sent me recently sums up what Brad always knew – Tyler Hart thinks far outside himself.

So, you might know a kid with cancer or the thought of children suffering such a heavy disease may really bother you. If you find yourself moved to do so at the end of this, please donate to Tyler’s Boston Marathon run.  Even if you don’t donate, take it as a reminder to do what you can for anybody who could use an unexpected hand…

From Tyler Hart:

I am proud to announce that I will be running the Boston Marathon on behalf of the Dana-Farber Cancer Institute as a member of the Dana-Farber Marathon Challenge (DFMC) team. Over the past 5 years, through the generosity of friends, family, and even complete strangers, I have a personally raised over $62,000 for Dana-Farber. This year, with your help, I hope achieve my goal of raising $8,700.

This will be my 6th year running with DFMC. As much as I love running, training for a 26.2 mile race through the winter can be challenging. I’d be lying if I said I’ve never thought about hanging up the old running shoes for a season. But each year, as the season approaches, I think about all the people I know who have been diagnosed, treated, or, sadly, have passed away from cancer. And every year I find myself with more reasons and more determination to support the critical research that is being done at Dana-Farber.

In just the past 4 months, a dear friend and past teammate was diagnosed with breast cancer. Frustratingly, a family friend has come out of remission and is once again fighting this relentless disease. A fellow teammate’s four year old daughter passed away from a brain tumor. How could I even consider hanging them up when this disease continues to destroy the lives and families of those that I love?

So on my day off I wake up in the cold dark of a winter morning, lace them up, and run. I get home from work late in the evening, and as much as I want to plop down on the couch, I lace them up and run. I’m not looking for praise, I’m not looking for a prize or a pat on the back. I’m looking for your support – $10, $50, $500, whatever you can afford – and it’s not for me.

It’s for the kid sitting in Dana-Farber tonight with no idea what tomorrow will bring. It’s for the parents who just found out their two year old has cancer and there is currently no cure. It’s for my friend who is facing her diagnosis and treatment with such grace and bravery, even though I know she is scared. It is for those who continue to fight this disease, and those who have lost their battles.

Please consider making a gift to Dana-Farber Cancer Institute. 100% of your donation will be utilized to conduct cutting-edge cancer research which will provide the basis for the treatments and therapies that are so essential to making cancer a manageable disease. You can make a donation online by visiting my DFMC fundraising page at http://www.runDFMC.org/2012/tylerh. You can also send a check made out to “Dana-Farber Marathon Challenge” to the below address:

Tyler Hart
55 Meacham Road, Apt 2
Somerville, MA 02144

Many thanks in advance for your support!

Tyler

Follow This Link to visit my personal web page and help me in my efforts to support Dana-Farber Cancer Institute and the Jimmy Fund

This recipe is going to be easiest if you get the actual Asian ingredients. Items like daikon, Chili-Tamarind paste or Tamarind concentrate, lemongrass, and lime leaves are available at Asian grocery stores, frequently in high-end grocers and online. But they’re also starting to show up more in mainstream supermarkets. If you’re stumped and have a Thai restaurant nearby go and ask the staff where to buy Thai/Asian ingredients. If you ask nice enough, they might even sell you what you need.

You can also substitute chicken for shrimp and have Tom Yum Kai.

10 cups chicken stock

1 bunch cilantro – stems only (save leaves)

5 cloves garlic, crushed

4-5 radishes, or 1 small daikon (Asian radish) – optional

1 teaspoon whole black peppercorns

Bring stock to a boil then simmer these ingredients together for thirty minutes. Strain or seive out the chunky stuff. In the meantime prep these ingredients:

1 stalk lemon grass, tough outer leaves and tip removed, cut diagonally into 1-inch pieces

10 fresh lime leaves, torn in half, or thinly slice off the peel of 1 lime and cut in strips.

2 tablespoons Chili-Tamarind Paste or 1 tablespoon Tamarind Concentrate plus 1/2

   teaspoon hot sauce

2 tablespoons Thai Fish sauce (nam pla)

1 teaspoon salt

1/2 cup fresh lime juice

1/3 cup brown sugar

1 lb. medium shrimp or large shrimp

1/2 lb. mushrooms (oyster, shiitake, or button) sliced

5-6 fresh Thai chilesor small serrano chiles, stems removed and cut in half

Leafy cilantro sprigs

Put the lemon grass and lime leaves (or peel) into chicken stock and bring to a low boil. Stir in Chili-Tamarind, fish sauce, salt and lime juice and sugar. Stir until sugar is dissolved. Taste and add more salt if needed.

Add shrimp, mushrooms and cut chiles and simmer until shrimp are just cooked – about 1-2 more minutes. Serve immediately* in bowls with cilantro sprigs scattered over the soup.

*Shrimp that sits in hot soup too long gets tough & “dry”. If you want to make Tom Yum Kung ahead of time remove the shrimp as soon as they’re barely cooked, cool then add to the bowls when you’re ready to eat.

You probably won’t want to try eating the lemon grass and lime leaves unless on a dare. They tend to choke you. Go for the chiles!