Do you want to qualify to run 2014 Boston?? (And do you want this awesome Mushroom Melt for dinner??) You still have time (for both!)!
But you better run a fast race because according to research the interest in running the Boston Marathon is 15 to 20 times higher than at any point since 2008! Yikes!
The qualifying standards for the 2013 race were tightened on February 15, 2011, by five minutes in each age-gender group for marathons run after September 23, 2011. I ran my marathon in November 2011, so I just missed the slower cut-off time!
In 2012, the BAA initiated a pre-registration process for the first time that favored the fastest times within each division. For example, if the qualifying time for your division is 3:10 but you ran a 2:53, you received priority registration. In other words, you could register before someone who ran a 2:59; the 2:59er could register before someone who ran a 3:09. There were specific “windows” for these pre-registration waves, but overall the process went smoothly. This pre-registration process will also be in effect next year.
In other words, achieving the current standard of 3:10 for your age group doesn’t automatically gain you entry. Below are the qualifying times by age and gender.
However, people who had qualified for 2013 Boston were still locked out as the amount of delegated spaces for the race filled within a few hours of open registration (by open I am referring to athletes who were within the last five-minute window of their qualifying time). In any event, about one-fifth of the marathon’s spots are reserved each year for charities, sponsors, vendors, licensees, consultants, municipal officials, local running clubs, and marketers. So, if you don’t get a spot during the official registration process, you still have a chance to run!
And you will have plenty of support! The Boston Marathon attracts 500,000 spectators each year!!
Here are a list of last year’s most likely and most common qualifying races:
Most Likely to Qualify for Boston (2012)
1. Santa Rosa Marathon, 185 qualifiers, 34.8%
2. Road2Hope Hamilton Marathon, 346, 32.1%
3. Bay State Marathon, 302, 26.6%
4. Lehigh Valley Hospital Marathon, 134, 24.8%
5. Erie Marathon, 161, 24.3%
Most Boston Qualifiers (2012)
1. Chicago Marathon, 37,455 finishers, 3,776 qualifiers
2. Boston Marathon, 21,554, 2,705
3. Philadelphia Marathon, 11,553, 1,708
4. Twin Cities Marathon, 8,781, 1,132
5. St. George Marathon, 5,696, 1,015
5. California International Marathon, 6,186, 1,015
Go for it! Give it your best shot!
Kind of a funny story from when I was running the Boston Marathon this year. As you can see from this picture (hopefully!),
Katie had written “Kris” on my race bib under my number. “Kristen” was just going to be a little tight. Well, only my closer friends and family call me Kris. So, as I am running the marathon, I hear people shouting, “Go, Kris!” “Keep it up, Kris!” “You got this, Kris!” etc. etc. It took me about 3 miles to realize that they were actually cheering for me! I completely forgot “Kris” and not “Kristen” was written on my bib!
You know I love my LRD. So, my sister will randomly text me pictures of Callie she has on her phone–most are from when she was a puppy. Look at this adorable picture that she sent me the other day:
My LRD was the cutest pup ever! Love her! Even though her report card today said that she gets a little testy with other dogs when she isn’t in the mood to play. Oh, dear.
Tonight I decided to make these 15-minute Mushroom Melts with Mustard Aioli for dinner before going out to grab drinks with a friend. I was a little skeptical of the mustard aioli, but it was delish!! I will totally be making these again! Super tasty and easy!!
Mushroom Melts with Mustard Aioli
– 8 ounces sliced cremini mushrooms
– 1 tablespoon unsalted butter
– 1 tablespoon olive oil
– 3 garlic cloves, minced or pressed
– a pinch of salt + pepper
– 4 slices whole grain bread
– 4 slices of Swiss cheese
– 1 1/2 tablespoons dijon mustard
– 1 large egg yolk
– 2 teaspoons fresh lemon juice
– 1/2 cup olive oil
– 2 tablespoons whole grain mustard
– 1 tablespoon horseradish
Heat a large skillet over medium-low heat. Add olive oil and butter, then add mushrooms and toss well to coat. Cover and cook for 8-10 minutes, until soft and juicy, stirring once or twice during cooking time.
While mushrooms are cooking, whisk together dijon mustard, egg yolk and lemon juice in a large bowl until combined. Slowly stream in olive oil while continuously whisking until the mixture emulsifies and comes together completely. Whisk in whole grain mustard and horseradish, then taste and season with salt and pepper as desired.
Heat the broiler on your oven to the highest setting, placing an over rack directly underneath. Lay four slices of whole grain bread on a baking sheet and pop under the broiler for 1-2 minutes, until golden. Remove and spread a layer of mustard aioli on top.
Remove the cover from the mushrooms and stir in the garlic, salt and pepper, cooking for one minute. Turn off heat, then distribute mushrooms evenly among the four slices of toast. Cover with grated cheese. Place back under the broiler for 1-2 minutes, until cheese is bubbly and slightly golden. Remove and serve immediately with extra mustard aioli on top.
Adapted from How Sweet It Is