April 3, 2025 • 56 mins
SHOUTOUTS
Congratulations to Jessica Lynn O’Keefe, Eric Million, and his daughter Brooklyn on completing the Donut Dash to benefit the Cape Coral Police Department’s Police Athletic League.
If you want a shout-out for you or someone else you love on the show, email us at info@runeatdrink.net or call us and leave a message at 941-677-2733
RUN
Aimee celebrates a belated Saint Patrick’s Day this week by running the Time To Paddy 5K in Punta Gorda, Florida.
Find out more about the races here: https://runsignup.com/Race/FL/PuntaGorda/TimeToPaddyKKLuckyFortMeyers
EAT
We had to have an Irish meal, so we headed to the Celtic Ray Public House in Punta Gorda. We break down their Irish standards for you.
For more of their menu visit: https://celticray.net/pub-food/.
DRINK
Of course, it is time for a pint of Irish origin at the Celtic Ray. Which ones did we have? Did we have Irish coffee? What about their new full-liquor bar specialties?
Visit. https://celticray.net/drinks-menu/ to see their current tap list and more.
THAT’S A WRAP!
Thanks to MagicMind for sponsoring this week’s show. Don’t forget we have a limited-time offer you can use now that gets you up to 48% off your first subscription or 20% off one-time purchases with code REDPOD at checkout.
Go to www.magicmind.com or use our discount code, REDPOD, at checkout.
Or go to https://www.magicmind.com/REDPOD20.
THAT’S A WRAP!
Thank you for listening! Because of your support, we are in our eighth year of the podcast! Don’t forget to follow us and tell us where to find you next on our website, Facebook, Instagram, and X. Also, check out our store on the website and get some swag, thanks to Pure Creative Apparel. Thanks to www.PodcastMusic.com for providing the music for this episode, too!
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:01):
Hi everyone.
It's Mevka Flezgahi, the BostonMarathon, new York City
Marathon champion and Olympicsilver medalist, and you are
listening to the Run Eat Drinkpodcast.
Speaker 2 (00:17):
Welcome to the Run Eat Drink podcast.
We feature destination racesfrom across the country and
after the race, we take you on atour of the best local food and
beverage to celebrate.
So, whether you are an eliterunner or a back of the packer
like us, you'll know the bestplaces to accomplish, explore
and indulge on your nextruncation.
(00:38):
Hey, welcome to episode 304 ofthe Runny Drink Podcast, or, as
my father, the math professor,would have said, episode 304
with no.
And I'm your host, amy.
Speaker 1 (00:54):
And I'm your co-host, Dana.
I didn't know there was a rightway and a wrong way to say that
304.
Speaker 2 (01:02):
Welcome to episode 304.
Speaker 1 (01:09):
Topping 300.
That's amazing, we did.
Speaker 2 (01:09):
Feels like it's been a minute since I've been here.
We did and shout out to Ericand Jesse who helped us do that.
Speaker 1 (01:14):
Yeah.
Speaker 2 (01:15):
Welcome back.
Speaker 1 (01:16):
Thank you.
Speaker 2 (01:17):
How's things?
Speaker 1 (01:19):
My day job is keeping me very busy Incredibly.
So yeah, there's been a lot ofbetween personal travel, day job
, work travel, upcoming and allthat.
It's going to be a little hitor miss, but glad to be here.
Speaker 2 (01:33):
I'll be here.
You'll be here, I'll be here.
So if you can just put up withme, if you can put up with just
me, I know what you mean, theyknow what you mean.
Speaker 1 (01:42):
Welcome to the Runny Drink Podcast everybody.
We tell you all the greatplaces to accomplish and explore
and indulge, and we're superexcited for this week because
it's a bit of a first run backfor you.
Speaker 2 (01:54):
Yes.
Speaker 1 (01:54):
After some time.
Speaker 2 (01:55):
Yes.
Speaker 1 (01:56):
Indeed, and I'm excited to hear all about that,
and I know we have great foodand beverage to talk about as
well.
Speaker 2 (02:03):
Because you had some.
I did?
Speaker 1 (02:05):
I skipped the running part this week and went right
to the eating and drinking.
Speaker 2 (02:09):
We have a lot of listeners that do that.
Speaker 1 (02:12):
I'm here for you.
Speaker 2 (02:13):
Those bumper stickers that say 00.
There's no shame in that.
No, your thing might beweightlifting, your thing might
be yoga, your thing might bePilates or dance.
Speaker 1 (02:25):
Or whatever, and my particular instance it's been I
have still to give everybodyjust a little bit of an update.
Let's go into updates.
Yes, my left Achilles still isangry and I have all but stopped
running.
Speaker 2 (02:38):
Yes, you have.
Speaker 1 (02:40):
I do cardio define cardio elliptical.
So there's still movement inthe Achilles tendon there.
Speaker 2 (02:46):
That doesn't make it worse.
Speaker 1 (02:48):
It doesn't seem to be helping it much but the so I'm
still getting my cardio in.
I'm not doing impact likerunning, and then I'm focusing
more on weight training rightnow.
So it's good I'm getting myfitness goals or achieving my
fitness goals, working towardsthem.
But yeah, that Achilles stillhurts and this is the
(03:10):
insertional Achilles tendonitis,where the Achilles goes into
the heel bone down, and thatright there where it's at, the
doctor said they can't do a shotbecause it can cause it to
rupture.
Speaker 2 (03:23):
That's nice.
Speaker 1 (03:24):
So it's basically like yeah, this'll, this'll get
better.
Quote unquote with time rested,okay, we're probably pushing a
year now where it's not.
Speaker 2 (03:33):
It's been a hot minute, yeah, yeah.
So, the last time that you rana race would have been
Disneyland half.
Disneyland half which wasJanuary 2024.
Yeah, but we're just glad tohave you here, because food and
(03:54):
beverage and I miss my co-hostWell, I hope that I bring
something to the table.
Speaker 1 (04:00):
Won't be any running this week, but you've got that
covered.
Speaker 2 (04:04):
I do.
Speaker 1 (04:04):
But you've also got some other things covered.
Shout outs.
Speaker 2 (04:07):
I do.
Let's talk about shout outs.
I mentioned Jesse and Eric atthe top, saying that they are
the ones who have been sohelpful in getting us going
again after our hiatus, afterour hiatus, and we appreciate
everybody in the RuncationNation.
Just to say thank you for yourpatience and for your support.
Speaker 1 (04:30):
Yeah, that's been absolutely not something that's
easy to quantify or really eveneasy to talk about, and heaven
knows, you guys have been therefor us over the years with
deaths in the family andillnesses and things like that,
and we can't thank you enough.
So it's it's hard when it takesus away from doing the show.
(04:51):
Cause we love it and we knowthat you guys, especially those
of you who are subscribers onPatreon or buy me a coffee, we
know we, we owe you some contentand we appreciate to to the
ends of the earth the fact thatyou're still there with us.
Your trust will not bemisplaced, so thank you.
Speaker 2 (05:13):
And congratulations to Jesse Eric and his daughter
Brooklyn for completing thedonut dash in Cape Coral to
benefit the Cape Coral PoliceDepartment.
Police athletically.
Speaker 1 (05:25):
Yeah, pal, that's our PAL program at the Cape Coral
PD.
It's a fantastic program.
We have just tons of kids thatare getting connected with youth
sports activities.
This is just a phenomenal wayto channel kids or funnel kids
into really rewarding programsthat can build skills for them
(05:46):
that they can take with themlater in life, that can keep
kids out of trouble.
Not that every kid involved inPAL is an at-risk youth by any
stretch, but it's.
It's a great way to help ensurethat doesn't happen and connect
with officers within thedepartment.
So we have one officer who'sfully assigned, full-time
assigned, to the police athleticleague and that person is a
(06:07):
coordinator.
He used to coordinate a youthprogram with the New York Knicks
.
So, he's really good at what hedoes and he's grown the program
and but we have officersthroughout the department that
coach football or soccer.
I think the most recent thingthat we've got coming up is
going to be an archery program.
Speaker 2 (06:27):
Archery.
Speaker 1 (06:27):
Really Whoa.
It's really neat and is thatfacility?
Speaker 2 (06:31):
is that connected to a school or is it independent of
that?
Like a community, more of acommunity thing?
Speaker 1 (06:36):
I don't think that it's connected to a school, but
they may be doing it at a school, like for the location.
Speaker 2 (06:44):
The facilities and equipment.
Exactly.
Speaker 1 (06:47):
There used to be, like years and years ago here in
Florida, there were archeryprograms.
Archery was offered as a PE.
Speaker 2 (06:54):
I don't think many schools do that anymore.
Speaker 1 (06:57):
No, the last time I saw that offered at a school it
was in a fictional movie thatwas based on a Shakespeare play
called Taming of the Shrew,except for it was modernized in
the 90s, called 10 Things I HateAbout you, where they were
(07:18):
practicing archery on thefootball field.
Speaker 2 (07:19):
Yes, that's a movie, but they used to legitimately
offer archery as a PE.
Well, that's I.
But I think that in the policeathletic league you also have
it's teaching all of theteenagers who are involved in
that program life skills thatpay off down the road.
Speaker 1 (07:37):
Oh yeah, concepts of sportsmanship and fair play and
teamwork, I think are.
Speaker 2 (07:41):
Collaboration, support, encouragement
Incredibly valuable.
Speaker 1 (07:45):
Yeah, so it's a phenomenal program.
I'm really glad that we hadsome people here locally that we
knew.
Speaker 2 (07:52):
Did you see the medal ?
It's going to do it.
Yeah, it's like a donut with apolice flag.
Speaker 1 (07:57):
It's cute.
Speaker 2 (07:58):
It's so adorable.
Speaker 1 (07:59):
Yeah, they did a great job.
Speaker 2 (08:01):
And speaking of adorable, when Eric and Jesse
had their two episodes here backto back recapping the big beach
marathon weekend we had MissBrooklyn introduced the show and
she, in her second 5K at thisevent, won first in her age
(08:22):
group.
Oh, that's fantastic.
First in her age group.
Oh, that's fantastic.
First in her age group.
Look at her.
Go Applause to you, brooklyn,and thanks for introducing the
show over the last couple ofepisodes.
You've been great, so cute, socute.
Speaker 1 (08:38):
If you want a shout out for you or someone else you
love on the show, email us atinfo at runeatdrinknet.
That's info at runeatdrdrinknet.
That's info at run eat drinknet.
Speaker 2 (08:46):
Or you can call us.
It's old school, it's not941-677-2733.
Leave us a message or you cantext that number too, but we
would really love to play yourvoice on the show.
Give a shout out for yourselfor for someone you know in the
runcation nation.
Celebrate an accomplishment,exactly.
(09:07):
Let's talk running.
Let's talk running.
St patrick's day was on amonday this year, just no yeah,
that shouldn't be allowed just.
Speaker 1 (09:16):
The answer is no I don't think that serves anybody
very well, like those that aregoing to go out and revel are
going to go out and revel onsunday saturday or sunday,
saturday pretty much, so you canrecover sentences are really
good.
They're not coming into work onmonday, so we should move.
That should be moved till.
Speaker 2 (09:36):
It should always be like the third saturday in march
or something friday or saturdayI don't know is there some kind
of historical thing that it hasto be on 17th for some reason?
I'm sure history major.
Anyway, I don't know.
Is there some kind ofhistorical thing that it has to
be on 17 for some reason?
I'm sure History major.
Anyway, I don't remember ifanybody knows you can info at
running drinknet or nine, four,one, six, seven, seven, two,
seven, three, three.
But so there were some delayedSt Patrick's day runs.
(09:59):
And when I was looking aroundhere because I'm still
e-coaching with Jeff Gallowayand he is helping me slowly
return to a training regimenafter some time off and while my
knee is just being special, andnot cooperating.
Speaker 1 (10:23):
And by special we mean it doesn't have any
cartilage but other than that Imean, just the outside of my
left knee is going.
Speaker 2 (10:30):
You don't need to walk today.
What, what is that?
It's no.
So it says no.
But jeff says yes, you can, andhooray for endorphins and for
taking it slow as you ramp backup.
So I was this whole last what?
(10:51):
Two weeks I was doing like fiveminute walks and then I would
stop and get some water and fora couple minutes off and then do
five minutes on, and so Ilooked for an event that would
have a long time limit and wouldhave several different
(11:13):
distances, so I could opt forone that I felt good and
comfortable with.
Speaker 1 (11:18):
This is a technique that we've used in many races
over the years.
Sure, the Donna Marathonweekend does this the
Southernmost Half Marathon andthe Key West Half both do this
Love that.
Yeah, so you'll have the 5Kdistance, the 10K, the half and
the full all runningsimultaneously?
(11:38):
Yes, and because logistics arewhat they are and they have to
keep race courses closed, ittends to give you a lot of extra
cushion on the shorterdistances because they've got to
be open for the full marathonor the half that they're doing
so this one was called the timeto paddy 5k 10k and lucky 5K 10K
(12:01):
and Lucky 13.1.
Speaker 2 (12:03):
P-a-d-d-y, p-a-d-d-y, okay, and they actually also
had a Kids Dash and a One Miler,oh nice.
Even though that's not reallyadvertised on, we'll link to it
in the show notes in caseanybody is vacationing down here
.
Speaker 1 (12:20):
We know we have a lot of people who escape the winter
and come we do, or they've beenknown to, come and hang out or
spring, break it, yeah, break itso now, this race was in punta
gorda, florida, so that for usthat's about 40 minutes up the
road.
Yeah, it's not a bad drive,it's an airport there.
(12:41):
There's a small airport there.
Actually, allegiant Airlinesflies out of there.
Not a sponsor of the show, butthey could be, they absolutely
could be, and they have theirairport hubs there.
Allegiant's got ridiculouslycheap flights.
Speaker 2 (12:56):
To lots of different places.
Speaker 1 (12:59):
Like good places and Punta Gorda Airport number one
everybody who flies in and outof it loves it.
And Punta Gorda Airport numberone everybody who flies in and
out of it loves it.
Number two it's a short drivefrom there, either down here to
the Cape Coral, fort Myers area,naples, or if you're going to
go north, you're 45 minutes fromSarasota.
Speaker 2 (13:18):
That's good yeah.
Speaker 1 (13:22):
So it puts you in a good location and you can
usually get an Allegiant one-wayfor $40.
Speaker 2 (13:26):
That is so inexpensive, it's so cheap yeah.
Speaker 1 (13:30):
Now, of course, the joke is that you might have to
get out and push the airplane totake off.
But no, in all seriousness,they do use an older fleet of
planes.
But one interesting thing inthat area in Punta Gorda, port
Charlotte, punta Gorda Allegianthas purchased and built a
beautiful resort called the SunSeeker and you can get very
(13:52):
reasonable rates to stay at afour-star resort.
So you could literally comedown, fly into Punta Gorda, stay
at the Sun Seeker for under$200 a day if you're wanting to
have a nice Southwest Floridavacation and that was the case.
Speaker 2 (14:10):
I'm looking at their pools.
They're awesome.
Speaker 1 (14:12):
Their pools.
They have one down on theground and one up on the roof.
Speaker 2 (14:16):
What the rooms look amazing.
I'm just saying Anyway.
Speaker 1 (14:21):
Anyway, I digress, we'll put links in the show
notes to check that out ifyou're looking to come to
Southwest Florida.
But the main thing is, youfound this race.
I did I didn't even know youwere doing a race.
You got up at the crack ofearly on a Saturday.
I'm like what are you doing?
You're like I got a 5K to run.
Speaker 2 (14:37):
Okay.
Speaker 1 (14:49):
Usually when I get up that early.
Speaker 2 (14:50):
You think I'm working my day job, but no, I was
headed to punta gorda to do a 9am start.
Oh, it's a little later of astart than yeah, which was okay
because we were having beautifulweather yes if we had a bell
that wouldn't two months, thatwould suck but we would ring it.
But it was at south countyregional park which is in punta
Gorda, and it is a sportscomplex.
Speaker 1 (15:08):
Yeah, it sounds like you had a multi-use park there.
With what pickleball tennis?
Speaker 2 (15:12):
Pickleball, tennis courts, baseball fields there
were like pools there and thenthere are long sidewalks around
these facilities.
There are bodies of water wherepeople can sail their little
boats and it was like a hugepickleball saturday and
(15:34):
pickleball's gotten so huge downhere and a huge everybody's
going to come out and set theirlittle boats in the water and
just sail them.
But it was and packet pickup wasavailable the morning of Okay
and it was so super smart tohave it in this enclosed kind of
regional park because they onlyhad to have maybe one, two,
(15:58):
maybe three total policeofficers manning the course.
Speaker 1 (16:02):
For the whole course.
That's not bad.
Speaker 2 (16:03):
Yeah.
Speaker 1 (16:04):
That's a huge cost for any race.
When you see police on thecourse doing the whole course,
that's not bad.
Yeah, that's a huge cost forany race you see police on the
course doing traffic control.
That's very expensive.
Speaker 2 (16:10):
Yeah, good for them and they also in the
registration.
It was I don't know, maybe itwas because I registered so late
, it was like maybe 40, but whatwas really good was because I
registered the day before okay,when I found it.
(16:30):
But they had registrationoptions that said come volunteer
before the race and you can getinto all the events for 15
bucks oh, that's nice if youcome during packet pickup
between 7 30 and the race start,which was like 8 55 for the
kids dash which they did beforeall the longer events and it was
(16:54):
so I thought that was uniqueand I loved that it was inside
this regional park so that youhad those baseball fields which
had indoor facilities so youdidn't have to go through
renting a porta potties oh niceportalettes or that, that kind
(17:18):
of thing, that they were therenow on, because the how many
people were there.
Speaker 1 (17:23):
Hundreds or thousands ?
Hundreds, hundreds, okay.
Speaker 2 (17:25):
Hundreds, hundreds.
So it was a smaller kind ofevent and the course was okay.
The 5K course was an out andback, and then the 10K was you
do it twice, and then the halfwas you do it four times.
Okay, was you do it twice, andthen the half was you do it four
(17:50):
times.
Speaker 1 (17:50):
So I get that it's a regional kind of course, a small
local.
Speaker 2 (17:52):
It's a small local and there wasn't oh, it's not a.
There's going to be djs at everymile and, like beer stops or
that, that kind of it's more ofa park run yeah, it's more of a
park run, but at the same timethey had the water stop halfway
in the 5k and then theturnaround for the 10k and a
(18:14):
half were just like.
They had different color conesset up so you know when to turn
around gotcha, and they had theyellow placards with the red
arrows to show where everybodyneeded to go and basically it
was straight and flat, like partsidewalk, part asphalt.
Speaker 1 (18:33):
I was going to say all paved.
Speaker 2 (18:35):
Yeah, no trail running.
That's good, no trail running.
They did the Kids Dash at 8.55.
And then which I thought wasdifferent, because normally we
see kids races after the bigraces- are over but it, but it
was the reverse this time andthen it, and then we all took
(18:55):
off at the same time and theydidn't have corrals because it
was more of a park run.
They just said just line upaccording to your pace and if
you're slower, started at theback.
I didn't see too many there.
There were a few moms and kidsand dads and kids, not too many
strollers.
There were people walking dogsapart from the race, not
(19:18):
registered for the race thatwere on the path, okay, with
their dogs, adorable so you, youwould have an opportunity to
run into the dogs, but youdidn't see many runners with
dogs, gotcha.
And I believe that there were acouple of assisted runners that
were like deaf runners orhearing impaired, which was
awesome to see, like they'regoing two by two, and people of
(19:41):
all sorts of ability or physicallevels, training levels.
So everybody was just so nicebecause it was an out and back.
When people were doing theirloops they were all like you've
got this and how are you doing?
And I met a girl named shoutout to Jordan Jordan who, who is
(20:03):
actually in Fort Myers andshe's she was wearing Brooks and
I was admiring her Brooks andyou know how we feel about the
Brooks addictions and love theshoes.
Speaker 1 (20:11):
You're not a sponsor.
You could be, could be.
Speaker 2 (20:15):
Anyway, I admired her and she goes oh, you really
need to go to fleet feet andhave them map and scan your feet
and I guess they're out in fortmyers at the bell tower, which
is a local mall, outdoor malland she said, yeah, you should
come out there and then do someof the events, some of the
evening runs that are there,that are like we're getting
ready for a Cinco de Mayo onewith Cantina Laredo and doing
(20:40):
some Mexican food, margaritasand running, and I was like oh
yeah, that yes.
So shout out to Jordan, she didthe 10k.
And Larissa, somebody that Imet at the finish, she was
taking video of me finishingbecause I had my phone going and
I was like and people wereclapping and just like the
(21:00):
volunteers and the other runnerswho were finishing ahead of me
were like so friendly and somuch, they're all applauding and
she's taking film, she's takingher iPhone and I was like
sporting the sparkle skirt, partof the sparkle squad, and it
runs on coffee.
Shout out to you and alsopositively, polly one, jojo, I'm
(21:21):
now I'm doing two, twos all thetime and or running skirts,
like that.
So I was, I had my phone goingand I was filming and I was
having I have the tiger in myear and I was just having my
hands up and she said, oh I gotsuch a cute video of you
crossing the finish line, let mesend it to you.
(21:42):
And and so she did.
And while we were trading, oneof the volunteers who was
passing out the snacks pretzels,rice Krispie squares, granola
bars.
Speaker 1 (21:53):
Oh, that's nice At the end of the race, yeah,
instead of a free banana.
Speaker 2 (21:56):
No bananas, actually no bananas, all of those things
and granola bars if I didn't saythat before and water.
And they had little iPad minisset up so that you could enter
your bib number and check yourtimes.
And one of the volunteers waslike, why don't you check your
(22:16):
bib number and see if you gotlike an age reward or something?
And I was like, oh no, trust me, I walked the whole thing.
I passed like people passed mea number of times.
I passed like people passed mea number of times.
I met Larry and Betsy and theirdog and all of these other dogs
that were on the just on thetrail having a beautiful day
(22:39):
walk out there in a park.
But yeah, no, I'm fairlycertain I'm your last finisher,
so it's.
And she's oh no.
And she entered my bib numberand she says, yeah, you got an
age group award.
And I was like, are you really?
Speaker 1 (22:53):
okay, I saw your post in social media, for that I'm
like that's cool so that was fun.
Speaker 2 (22:59):
That was fun and it just and the age group award is
almost like one of your tietacks.
Speaker 1 (23:04):
Yeah, it's a magnetic bar yeah that's, you could pin
it to I think it's meant to goon the ribbon.
On the ribbon, however, likelooking at your metal which, by
the way, for a 5k they give yousome good bling well yeah and
it's it's huge, it's a lucky.
Speaker 2 (23:23):
It's a lucky horseshoe golden horseshoe and
that part is metal and gold.
And then there's a coaster it'smeant to be a coaster which
says Time to Paddy and has theclover and says 5K, 10k and
Lucky 13.1.
And it's got a gold and greenTime to Paddy ribbon.
Speaker 1 (23:42):
Yeah, and what I like about it is on the back of the
metal it's got.
The coaster has like littlerubber feet.
Legit it's a coaster, it's aneat little metal that's.
Speaker 2 (23:52):
That is super cool so you could take, because you
have the velcro.
You could take the ribbon off,yeah, and then just use it as a
coaster, or you could just, andyou could keep the ribbon with
the age group award, which issilver oh, what I was going to
say is I think that the magnetsare just not and they need to be
a little stronger maybe becausethat's a nice ribbon that they
put on.
Speaker 1 (24:12):
That it's nice and yeah, it is and the magnet
doesn't really stick quite asmuch as you would like and it
just says age group award thereyou go on, it so adjust.
Speaker 2 (24:25):
But I was like, oh, my goodness, this is like the
second time in my entire runninglife and I'm sure that I'm the
very last of the awards in thatparticular age group.
As we all know, I've crossedover.
Speaker 1 (24:38):
However, you're now an award-winning runner.
Speaker 2 (24:40):
I'm an award-winning runner, y'all.
Speaker 1 (24:43):
So there.
Speaker 2 (24:45):
I love their little bib, their chip-timed it's.
Speaker 1 (24:51):
This is different.
I think this is the first timethat we've seen a race done by
bodies race company yes and yeah, nice, tie back bib.
Speaker 2 (25:01):
Uh-huh, it's a small bib, the it is, but it doesn't
have to be huge really but chiptime.
Speaker 1 (25:07):
That's super cool.
And then they gave you a cuteshirt, although it is definitely
cotton.
Speaker 2 (25:13):
It's cotton.
I'm not going to be wearing itto run Not to run in, especially
in the summer months that arecoming to you.
Speaker 1 (25:19):
Coming soon.
Speaker 2 (25:19):
Coming to the runners near you ASAP.
We can't stop it.
Speaker 1 (25:25):
But it's a Kelly Green shirt that says who needs
luck with all this charm.
Speaker 2 (25:29):
And it's got a bunch of pink hearts, orange stars,
yellow moons, green clovers,blue diamonds.
Speaker 1 (25:36):
It's got all those little icons around it.
It's very cute.
It is, and now it makes me wantlucky charms, but it's not like
a real race shirt no.
You would expect, where youhave all of the company sponsors
on the back and all that.
It's less racy.
Speaker 2 (25:52):
And because it was a park-type run I mean, they had
beast pacing and they also had aconnection where you could give
to a charity, rosedaleInternational and they tried to
reach youth overseas 's I justthought it was a very well put
together event.
(26:13):
They had an announcer that wasright at the finish and as you
were coming across they wouldannounce you.
That person would announce youand also he was also as you
finished, you could look up onthe iPads and if you you got,
you could collect the award.
It wasn't like a award ceremonyproper, but I thought that was
(26:34):
cool, so you didn't have to waitnecessarily.
Speaker 1 (26:36):
Right, we've been to races where you have to wait for
a ceremony after everyone'sdone.
Speaker 2 (26:40):
If you're super fast, you could be there a while,
because I'm super slow.
Speaker 1 (26:45):
But you're still an award-winning runner.
Happy about that so, all in allyour experience, would you do
this race again?
Would you recommend it?
Speaker 2 (26:54):
I would, and I think that there are several different
races throughout the year atthat location.
You could I think there mightbe one in april coming.
Same kind of thing, samesituation, different theme.
So if you were, like, like wesaid, doing the punta gorda
(27:16):
airport and allegiant and thesun seeker and you just wanted
something different, yeah thenyou could definitely have a
runcation there, nice.
So that's just somethingdifferent, something to consider
.
Speaker 1 (27:31):
We will have links in the show notes for this race
event and I believe they'llprobably link off to some of
their others that they dothroughout the year.
So that's going to be on runsignupcom and check that out on
the show notes.
Speaker 2 (27:44):
But once you're done with the run, of course there's
food and beverage, but really,okay, we had a delayed
celebration of saint patrick'sday because it was on a weekday
and all of that.
I guess you could stay.
I had you could say there's atongue twister coming.
Speaker 1 (28:06):
I can see you thinking.
Speaker 2 (28:08):
Yeah, you could say I decided to sleep in on the
Sunday after the staycationruncation-ish weekend the
morning after the race.
I'm not saying that there wasnot food and beverage and
indulgence and exploration andthat kind of thing, but yeah, of
(28:30):
course you know me and if youfollow us at runnydrinknet you
go to our social media channels.
We love coffee.
Oh yeah, we would never bewithout it in the morning.
But I also reached for MagicMind the morning after and I
(28:54):
really I feel like that has beenconsistently the thing that has
been keeping me in the game atwork and as I start to ramp up
the training with Jeff.
So it's a it's a great additionto the coffee.
Don't have to give up thecoffee and I like that.
It's not just a quick fix.
Speaker 1 (29:14):
No, I use Magic Mind for my mid-afternoon pick-me-up.
So for me it's all about coffeein the morning and then after
my app says I should stop doingcaffeine by 11.
I'm always good at that.
Sleep, rise, sleep, rise, sleep.
Not a sponsor.
Magic Mind, however, is myafternoon pick-me-up, and it's
(29:36):
your adaptogenic mushrooms, it'syour matcha, it's everything
that gives you that lift andthat clarity, without the or
that caffeine can induce andwithout the detrimental effects
on sleep later on, cause I'vebeen trying to work really hard
on my sleep discipline, and soI've been taking magic mind in
(30:00):
the morning consistently and Ialso got.
Speaker 2 (30:04):
They're now sleep shots yes, they're sleep
performance shots which alsohave lavender.
They're natural ingredientsthat have been vetted and tested
and it's I like that calminginfluence of lavender and the
(30:26):
magnesium.
What do you do?
You say?
Speaker 1 (30:28):
glyconate or glycinate yeah, tomato, tomato,
yeah, okay which is somethingthat we were taking as a
supplement before getting themagic mind sleep performance
shots.
Speaker 2 (30:41):
They look like that purple color of lavender and
they're the same size as themorning shots that we have, the
performance shots that get usgoing and or sustain us without
having the dip the caffeine dipin the day.
So it's I, just I'm so happythat they have expanded into the
(31:02):
arena to make it just a wellrounded program for you.
Yeah, absolutely so.
Speaker 1 (31:14):
It's almost like bookending your day right, so I
look at it as the right tool atthe right time.
Speaker 2 (31:18):
Yeah, yeah.
So I don't feel groggy in themorning, I feel good going to
sleep at night and because Ifeel like sleep is important.
Yes, work life, but also intraining as we do it.
Oh, absolutely, we do have alimited time offer Thanks to
(31:38):
Magic Mind.
Speaker 1 (31:39):
Yes, who is kind enough to sponsor this week's
episode of the Run Eat Drinkpodcast?
Their offer gets you up to 48%off your first subscription, or
20% off of a one-time purchasewith code REDPOD that's
R-E-D-P-O-D at checkout.
And you know what I get it.
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Do a one-off.
Yeah, do that.
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Speaker 2 (32:13):
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Those are a little different,yeah, but their stuff give it a
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And we thank Magic Mind forsponsoring this week's show.
Speaker 1 (32:53):
We'll have a link in the show notes.
So let's talk food, becauseagain, all this talk of running
did make me work up an appetite.
Speaker 2 (33:01):
Oh sure.
Speaker 1 (33:02):
And when you said you were coming home from the race,
I was a little surprised.
I'm like, oh, coming home early.
I a little surprised, I'm likeoh, coming home early.
I knew where we were going toend up when you told me you were
doing the race for the meal forthe meal.
Of course, I knew where we weregoing to end up, so you had to
come back home, do some stufffor work, and then later on we
(33:23):
had to go back to punta gorda.
Oh for we, we got to.
Speaker 2 (33:28):
It was essential.
I'm going to tell you because,oh, punta Gorda.
Speaker 1 (33:33):
I'm sorry, I didn't mean to interrupt.
Speaker 2 (33:34):
Oh no, I can remember when I was a kid growing up
there, because my mom, my dad,my sister and I we were there
when I was in elementary school.
Yeah, and it's grown up a lot.
Speaker 1 (33:44):
Oh yeah, they've got such a neat little downtown area
and really since 2004 it's hada bit of a resurgence and there
have been neat businesses andrestaurants and bars and hotels
that have gone in there, and oneone that's been a mainstay for
many years is the celtic raypublic house, since 1997 yeah
(34:07):
yeah, and when.
2004 is a big year.
That's the year that HurricaneCharlie hit and devastated Punta
Gorda and Port Charlotte.
Speaker 2 (34:15):
Oh.
Speaker 1 (34:15):
So they've managed to survive.
Speaker 2 (34:18):
That park was right there by Punta Gorda Middle
School and Charlotte High School.
Speaker 1 (34:23):
Which are all brand new.
Speaker 2 (34:25):
Yeah, and just to see how that has rebuilt is just
wonderful to see.
Speaker 1 (34:31):
Yeah, it really is, and this place has been a
mainstay for downtown PuntaGorda, like you said, since 97.
Uh-huh, and it's known forhaving fantastic traditional
Irish food.
Oh, yes, and being a reallytraditional Irish pub in terms
of what it offers and and itdidn't disappoint.
(34:52):
So let's talk food when you getthere.
Speaker 2 (34:55):
They have a lot of outdoor seating.
Speaker 1 (34:57):
They have two levels two levels big outdoor patio
area.
That's where they'll allowsmoking outside.
Indoors is more traditionaldark wood, darker colors stained
glass really good pub feelatmosphere.
Speaker 2 (35:11):
Yeah yes, exposed brick, and then they have a
chalkboard up there behind thebar and you come up and you
order at the bar and it's we saw.
We sat at the bar, which Iloved, and had good conversation
with the bartenders and, oh,what can I say?
(35:33):
We started with what?
A scotch egg, scotch egg.
Speaker 1 (35:40):
Which is that's usually done as a soft-boiled
egg that's then wrapped insausage and then breaded and
then deep-fried so that it cooksall the way through.
So good.
And it's traditionally servedwith a mustard dipping sauce.
Oh, and that's exactly thepresentation that we got.
Is that like?
Speaker 2 (35:58):
whipped that mustard sauce.
I don't know, but it was likethe consistency of a mayo.
Speaker 1 (36:03):
It's more like an aioli it's like an aioli with a
coarse ground mustard whippedinto it.
Speaker 2 (36:08):
It was so good.
And I like how it was dividedup, like it was split up.
Little wedges yeah.
Speaker 1 (36:16):
Yeah, and again, that's just a very traditional
dish.
It's certainly not light by anystretch of the imagination, but
it's one of those things youcan get here at this pub, along
with the other amazing pubtraditions that they have it's
shareable.
Speaker 2 (36:33):
I like that that's shareable, and-.
And that was the first platethat came out with their soda
bread.
Speaker 1 (36:41):
Yeah, and you get a slice of soda bread.
But I think with everythingthat we got, we got a slice of
soda bread, yes, and then youcould actually get a separate
side of soda bread if you wanted.
Glorious, so they're making itfresh in house.
And it was nice and dense, justa wonderful texture, and you
get that hint of soda in thebite after you swallow.
Speaker 2 (37:03):
It's so good and it it's just a great job with it.
Look, you can have a.
You have to call ahead, but youcan have a loaf you can have
them make a loaf for you.
Speaker 1 (37:14):
That's awesome.
Yes, you know what?
If you're wanting to get it forsaint patrick's day and you
didn't want to bake it yourself,I could totally see doing that.
Speaker 2 (37:23):
Totally.
I am just saying yeah.
Speaker 1 (37:27):
So we started with the scotch egg, which I'm a big
fan of.
Who doesn't like sausage andeggs?
So give that a shot if you'venever had one.
Speaker 2 (37:35):
It's so good.
I know people feel like they'repeople who feel a certain way
about eggs.
They just don't like them, butI love them in all their forms.
Speaker 1 (37:46):
I think they're hard to beat and in terms of,
especially if you're eating,looking for, counting your
macros and all that, eggs areone of the things you can get.
Great for protein.
Sausage, great for protein.
Yes, you're going to get yourfat in there, but that's OK.
Speaker 2 (37:59):
So good.
What else was good?
It was really hard.
Speaker 1 (38:03):
Yeah, I know To choose.
We almost ended up getting thesame thing, but at the last
minute I zigged so you ended upwith the fish and chips.
Speaker 2 (38:11):
Oh, I did and what was the okay?
So sometimes when we go toDisney, it's tilapia.
Speaker 1 (38:19):
If you go to Epcot and you go to the Rosencrown,
which is their English pub.
Yes yes, not Irish.
Their English pub there rightnext door is their fish and
chips stand.
The fish and chips stand.
There is tilapia, that is beer,battered, fried and then served
(38:43):
with chips or French friesFrench fries Really thick.
If you go inside to the Roseand Crown, they serve Atlantic
cod or black cod, so you get ahigher quality fish inside.
That said, I'm a big fan of thethe fish stand.
They do a great job out thereso you can't go wrong.
(39:05):
So when we, when you orderedthis, I was like oh, how is this
gonna compare to either ofthose.
Speaker 2 (39:11):
and what'd you think?
Oh, I'm I just so.
It's all of the all of it ontheir menu.
Icelandic cod.
It was so flaky it wasn't fishy.
The breading adhered to itperfectly.
It was served piping hot, freshout of the fryer.
(39:32):
They were on it all night longwith every table that we saw
them running food.
Speaker 1 (39:41):
And they were serving a lot of food.
Speaker 2 (39:44):
Oh, it, you get two big pieces.
Yeah, you had a lot of fishyeah I somebody who was not that
hungry could split it easily,or I guess if you wanted to try
more of the menu, you could notnecessarily start with the
scotch egg, but maybe start withthis as an appetizer, or I
(40:07):
don't know, but I just had tohave.
It was so hard to choosebetween that and the shepherd's
pie which is what I got.
Speaker 1 (40:14):
Oh so their shepherd's pie was really nice.
They did traditional rough mashof the coal cannon potatoes for
the top layer and then and thenthe bottom layer, of course,
was your, your mince meat or init.
In this preparation it was beefwith that spiced gravy and
(40:36):
carrots, and it was absolutelyfantastic.
They topped it with a saucethat has like a little sweet and
sour kind of component to it,and it's called hb sauce yes
yeah, this is something I'veseen in the in the international
food aisle at our local grocerystore.
(40:58):
It comes in a bottle that lookslike an A1 steak sauce bottle
here in the States, but this isa sauce that's traditionally
sold or it's sold over in the UKand they drizzled the top of
the shepherd's pie with that.
So you got this wonderfulcreaminess from the potato, but
(41:19):
the potatoes were not whipped tothe point where they had no
texture, so they had some biteto them.
You also had just wonderfulsaucy, beefy bottom there that
was perfectly spiced.
And then you got this nicelittle, just a little bit of
that sweet and sour from that hbsauce on top.
(41:40):
So good.
Yeah, they did a great job withthat and the soda bread and
then, of course, you get thesoda bread magical.
Speaker 2 (41:49):
You got it with everything and you.
The malt vinegar is there withyou at the table, where you, if
you're at a table or at the barmalt vinegar is more for the
fish than the shepherd's pie,but yes.
Yeah, but for the fries and forthe.
Yeah, it's so good.
Speaker 1 (42:07):
It's hard to beat.
Speaker 2 (42:08):
It's so stinking good , I just we didn't stop there.
Speaker 1 (42:13):
No.
Speaker 2 (42:13):
We really didn't.
Speaker 1 (42:15):
No.
Because, we had dessert as well.
Speaker 2 (42:18):
We could have stopped there.
Speaker 1 (42:19):
In the course of conversing with our bartender,
we learned that they have aGuinness ice cream there that is
made at a local creamery rightdown the street just for them.
So we order that they bring itout with a couple of spoons for
(42:39):
sharing and it's in a crock likeyou would have French onion
soup in, and they bring this icecream out and the ice cream
it's not quite white, it's notreally super dark, it's an
off-white color.
Speaker 2 (42:53):
I would say it looks like coffee ice cream.
Speaker 1 (42:55):
A little bit like coffee ice cream yeah like that
color.
And when you bite into it, thatwas the essence that I
initially get yeah, and you said, this reminds me of coffee ice
cream, but as you swallow, it'sat the very end you get the beer
flavor.
Yes, it lingers the bitternessa little bit of the hoppiness
(43:15):
comes through at that point, andas much hoppiness as you get in
a Guinness, it's more roastymalt notes that you get.
Speaker 2 (43:22):
But that was really great to go with it, the
Jameson's bread pudding.
Speaker 1 (43:27):
That didn't suck.
Speaker 2 (43:28):
Oh, so good, Like just pieces of bread and this
caramelly.
Speaker 1 (43:40):
It's just slathered in this caramel with Jameson's
Irish whiskey.
Speaker 2 (43:46):
Oh, so good.
Speaker 1 (43:47):
And it comes out and it's just perfect.
Literally every bite and theedges of the bread pudding where
it's been baked gets that realcrisp caramelization and it's
just crunchy on those crispyedges and soft on the inside.
It's ridiculous.
So honestly, we didn't, andthere was so much on this menu
(44:12):
that we didn't even get to touch.
They have an entire, an entirepasty menu.
I know it.
I want to go back in the moodfor hand pies of all varieties.
You could find something totickle your fancy there.
And then they of course hadbangers and mash, and you name
it.
Speaker 2 (44:31):
Listen, their menu is ridiculous they said, if you
want to have a magicalexperience, you need to get the
guinness bacon cheeseburgerpasty.
Speaker 1 (44:40):
Yes.
Speaker 2 (44:42):
Stuffed with fresh hamburger, aged Wisconsin
cheddar, sauteed onions, thickapplewood smoked bacon simmered
in Guinness beer cheese, servedatop of it Chips and soda bread.
Okay, when are we going back?
I know right, Because it's allamazing and I'm so happy that
(45:02):
they're there.
In fact, I think that they dida bar takeover like a cocktail
takeover at Nice Guys Pizzaright after Hurricane Milton.
Oh really, Like you said, thecreamery down the road does
their Guinness ice cream.
So I get that same feeling fromthem that they lift up those
(45:27):
around them.
And it's like that with NiceGuy.
Speaker 1 (45:32):
Nice Guy's Pizza used to do beer shakes and they got
a Tahitian vanilla bean icecream custom made for them for
the purposes of making thoseshakes by a local company that's
now at a business called icescreaming, and they made that
vanilla bean ice cream for themjust for that.
It was so delicious.
Yeah, I love that they do that.
(45:52):
I love that celtic ray is sogood local partnerships and
they're a fixture and it's oneof those.
If you're going to fly inSouthwest Florida, this is one
of those must do locations.
Speaker 2 (46:06):
Oh, it's so good, it's just so good.
I highly recommend, oh,absolutely Highly recommend, not
only for the food.
Speaker 1 (46:17):
No, they also might have a thing or two to drink on
their menu.
Speaker 2 (46:21):
Yes, let's talk drinks.
Speaker 1 (46:22):
Are we going to get creative and go outside of the
bar?
Are we going to stay rightthere at the Celtic Ray for
beverages as well?
Speaker 2 (46:28):
we're going to be at the Celtic Ray exactly.
Speaker 1 (46:31):
You know this.
Their beer selection is out ofthis world.
They do some local things, theydo some things that are
domestic.
They also have a greatselection of traditional irish
pub beers that you would expect.
Of course you're going to haveyour guinness, you're going to
have your smithicks, you'regoing to have your harp kill
kenny, your kill kenny.
(46:52):
Those are going to be there.
But then they also had beer byabita brewing in louisiana In
Louisiana.
And they had Schafferhofer,which is about as non-Irish as
you could get.
Speaker 2 (47:04):
Brown chicken, brown cow brown ale.
Speaker 1 (47:08):
That's the first beer that I had.
Speaker 2 (47:09):
Yes, and I had not really heard of it how did you
like it.
Speaker 1 (47:17):
This beer is made by Escape Brewing Company.
Escape brewing company intrinity, florida.
Five percent abv.
Speaker 2 (47:26):
This is a traditional brown ale and lighter than like
a heavier bottle, like a than astout.
Speaker 1 (47:33):
Yeah, lighter than a stout, really lighter than even
a porter.
This one was a little higher in, uh, in terms of carbonation.
5% ABV is perfect for somethingthat's nice and drinkable.
This had really nice notes oftoasted malt and a little bit of
bitterness, but nothing too badat all and really enjoyed that
(47:57):
one.
That was my first, my firstdrink of the evening there.
Speaker 2 (48:00):
I had to have a strong bow in Guinness together.
Yeah, of course, and it wasbeautiful and glorious.
And you might even see a photoof that in the episode artwork
Possibly or on our social media,because it's delightful and
they knew how to pour it it wasperfect.
Speaker 1 (48:18):
They did make some very nice black and tans or
variations on black and tans.
Speaker 2 (48:22):
So there's like black and tan, and then there's black
, velvet, and there are so manydifferent.
Speaker 1 (48:28):
And, it was interesting, their version of
the black and tan.
They used Guinness and thenthey had an ESB that they were
using instead of a harp or abass sail.
Speaker 2 (48:39):
It was.
I really enjoyed all of theirdifferent combinations, and even
in the cider and guinnesssituation there was a magners
that I think was on tap.
They let us try a little bit ofit before we actually committed
to they have the elderberrythere was an elderberry and I
was like, oh, is it going totaste really earthy, or perfumey
(49:02):
.
Just like that floral earthy,whatever.
But no, that was good, it wasmore berry.
Speaker 1 (49:08):
Yeah, Really that one surprised me.
I was expecting the same thing.
I was like this is going to belike perfume.
Yeah, and it wasn't, it wasdelicious.
And I think their combinationsand their bartenders'
recommendations for how to dothat interplay between a little
(49:31):
bit of house version of theblack and tan is a nice choice
because the Guinness actuallysmooths out the ESB and you
don't get quite the bitterfinish on it that you normally
(49:52):
would.
It ends up being a reallydrinkable black and tan.
Speaker 2 (49:55):
I don't know, ken, absolutely great job, and I'm
going to tell you that theirIrish coffee is no slouch either
.
Speaker 1 (50:01):
They do make a pretty good Irish coffee.
They make a nice presentationthere.
They have what they call barcream, which is a slightly
whipped cream but not fullywhipped cream.
So it's glorious.
Speaker 2 (50:12):
It's squirtable from a squirtable it is I love that
and a squirt bottle.
Speaker 1 (50:16):
I love it.
So they make the Irish coffeewith the Irish whiskey and then
top it with that and it's justfantastic.
And brown sugar that was theirsecret ingredient For sweetening
.
For sweetening A little bit,yeah, just a phenomenal job All
the way around.
Speaker 2 (50:36):
It's a great place with great beer.
They also have wine.
Non-alcoholic beverages they do, but we were there to celebrate
delayed, belated St Patrick'sDay.
Speaker 1 (50:49):
Exactly.
Speaker 2 (50:49):
So we had to have the different beer combinations and
it was just a great way tocelebrate.
I walked a 5K, I walked a 5K,but it felt like such a victory
and to celebrate it with suchflavorful dishes and tasty
(51:12):
beverages.
Tasty, indulgent beverages.
I couldn't have asked for abetter weekend.
Speaker 1 (51:22):
Well, there you have it so good.
So we're going to have a linkin the show notes to the Celtic
Ray.
I believe they are atCelticRaynet and we'll we'll
link there, but go check themout.
For those of you that are goingto be coming to Southwest
Florida anytime soon, for sure,celtic Ray is one that you
really need to make sure is inyour, in your, repertoire.
Speaker 2 (51:42):
Oh, and it's right around the corner from.
Leroy's Southern Kitchen.
I just have to say.
Speaker 1 (51:47):
That's going to be for another episode, or-.
Speaker 2 (51:49):
Or you could go back Previous episodes we have
certainly covered Leroy's in thepast.
Yes, so, yes, so you could makea lovely evening of it.
Speaker 1 (51:57):
But anyway, that is going to do it for this week's
episode.
We want to thank our friends atmagic mind once again for
sponsoring the show.
Don't forget, we have a limitedtime offer for you and you can
use it right now.
That gets you up to 48 off yourfirst subscription, or 20 off
(52:18):
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Yes, hard to beat that Hard to beat.
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Really, we can't say thank you enough for sponsoring
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Thank you, magic Mind, forgiving the Runcation Nation this
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Yeah, we wouldn't be endorsing this if we didn't use
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Thank you, magic Mind, andthank you, runcation Nation, for
supporting them and therebysupporting us as well, and thank
you, runcation Nation, forsupporting them and thereby
supporting us as well.
That's going to do it, though,for this week's episode.
Speaker 2 (53:27):
So thanks for joining us in 2025.
On your long run, your commuteto work around the house or
wherever you are, I'm your host,amy.
Speaker 1 (53:38):
And I'm your co-host, Dana.
Speaker 2 (53:39):
Stay safe and well and we will accomplish, explore
and indulge with you really soon.
Thanks for listening to thisweek's episode of the Run Eat
Drink podcast.
We're having another great yearthanks to your support.
Don't forget to follow us onFacebook and Instagram.
We're at runeatdrinkpodcast,and on Twitter we're
runeatdrinkpod.
(54:00):
Run Eat Drink podcast and onTwitter we're runeatdrinkpod.
You can also give us a call at941-677-2733 or send us an email
at info at runeatdrinknet.
Visit our website atruneatdrinknet and click on the
subscribe link so you don't missa minute.
Find out how you can supportthe show at patreoncom slash.
(54:24):
Run eat drink podcast.
Accomplish, explore and indulgeright along with us.
We'll talk to you next time.
Hi everyone.
It's Mevka Flezgahi, the BostonMarathon, new York City
Marathon champion and Olympicsilver medalist, and you are
listening to the Run Eat Drinkpodcast.
Speaker 2 (00:17):
Welcome to the Run Eat Drink podcast.
We feature destination racesfrom across the country and
after the race, we take you on atour of the best local food and
beverage to celebrate.
So, whether you are an eliterunner or a back of the packer
like us, you'll know the bestplaces to accomplish, explore
and indulge on your nextruncation.
(00:38):
Hey, welcome to episode 304 ofthe Runny Drink Podcast, or, as
my father, the math professor,would have said, episode 304
with no.
And I'm your host, amy.
Speaker 1 (00:54):
And I'm your co-host, Dana.
I didn't know there was a rightway and a wrong way to say that
304.
Speaker 2 (01:02):
Welcome to episode 304.
Speaker 1 (01:09):
Topping 300.
That's amazing, we did.
Speaker 2 (01:09):
Feels like it's been a minute since I've been here.
We did and shout out to Ericand Jesse who helped us do that.
Speaker 1 (01:14):
Yeah.
Speaker 2 (01:15):
Welcome back.
Speaker 1 (01:16):
Thank you.
Speaker 2 (01:17):
How's things?
Speaker 1 (01:19):
My day job is keeping me very busy Incredibly.
So yeah, there's been a lot ofbetween personal travel, day job
, work travel, upcoming and allthat.
It's going to be a little hitor miss, but glad to be here.
Speaker 2 (01:33):
I'll be here.
You'll be here, I'll be here.
So if you can just put up withme, if you can put up with just
me, I know what you mean, theyknow what you mean.
Speaker 1 (01:42):
Welcome to the Runny Drink Podcast everybody.
We tell you all the greatplaces to accomplish and explore
and indulge, and we're superexcited for this week because
it's a bit of a first run backfor you.
Speaker 2 (01:54):
Yes.
Speaker 1 (01:54):
After some time.
Speaker 2 (01:55):
Yes.
Speaker 1 (01:56):
Indeed, and I'm excited to hear all about that,
and I know we have great foodand beverage to talk about as
well.
Speaker 2 (02:03):
Because you had some.
I did?
Speaker 1 (02:05):
I skipped the running part this week and went right
to the eating and drinking.
Speaker 2 (02:09):
We have a lot of listeners that do that.
Speaker 1 (02:12):
I'm here for you.
Speaker 2 (02:13):
Those bumper stickers that say 00.
There's no shame in that.
No, your thing might beweightlifting, your thing might
be yoga, your thing might bePilates or dance.
Speaker 1 (02:25):
Or whatever, and my particular instance it's been I
have still to give everybodyjust a little bit of an update.
Let's go into updates.
Yes, my left Achilles still isangry and I have all but stopped
running.
Speaker 2 (02:38):
Yes, you have.
Speaker 1 (02:40):
I do cardio define cardio elliptical.
So there's still movement inthe Achilles tendon there.
Speaker 2 (02:46):
That doesn't make it worse.
Speaker 1 (02:48):
It doesn't seem to be helping it much but the so I'm
still getting my cardio in.
I'm not doing impact likerunning, and then I'm focusing
more on weight training rightnow.
So it's good I'm getting myfitness goals or achieving my
fitness goals, working towardsthem.
But yeah, that Achilles stillhurts and this is the
(03:10):
insertional Achilles tendonitis,where the Achilles goes into
the heel bone down, and thatright there where it's at, the
doctor said they can't do a shotbecause it can cause it to
rupture.
Speaker 2 (03:23):
That's nice.
Speaker 1 (03:24):
So it's basically like yeah, this'll, this'll get
better.
Quote unquote with time rested,okay, we're probably pushing a
year now where it's not.
Speaker 2 (03:33):
It's been a hot minute, yeah, yeah.
So, the last time that you rana race would have been
Disneyland half.
Disneyland half which wasJanuary 2024.
Yeah, but we're just glad tohave you here, because food and
(03:54):
beverage and I miss my co-hostWell, I hope that I bring
something to the table.
Speaker 1 (04:00):
Won't be any running this week, but you've got that
covered.
Speaker 2 (04:04):
I do.
Speaker 1 (04:04):
But you've also got some other things covered.
Shout outs.
Speaker 2 (04:07):
I do.
Let's talk about shout outs.
I mentioned Jesse and Eric atthe top, saying that they are
the ones who have been sohelpful in getting us going
again after our hiatus, afterour hiatus, and we appreciate
everybody in the RuncationNation.
Just to say thank you for yourpatience and for your support.
Speaker 1 (04:30):
Yeah, that's been absolutely not something that's
easy to quantify or really eveneasy to talk about, and heaven
knows, you guys have been therefor us over the years with
deaths in the family andillnesses and things like that,
and we can't thank you enough.
So it's it's hard when it takesus away from doing the show.
(04:51):
Cause we love it and we knowthat you guys, especially those
of you who are subscribers onPatreon or buy me a coffee, we
know we, we owe you some contentand we appreciate to to the
ends of the earth the fact thatyou're still there with us.
Your trust will not bemisplaced, so thank you.
Speaker 2 (05:13):
And congratulations to Jesse Eric and his daughter
Brooklyn for completing thedonut dash in Cape Coral to
benefit the Cape Coral PoliceDepartment.
Police athletically.
Speaker 1 (05:25):
Yeah, pal, that's our PAL program at the Cape Coral
PD.
It's a fantastic program.
We have just tons of kids thatare getting connected with youth
sports activities.
This is just a phenomenal wayto channel kids or funnel kids
into really rewarding programsthat can build skills for them
(05:46):
that they can take with themlater in life, that can keep
kids out of trouble.
Not that every kid involved inPAL is an at-risk youth by any
stretch, but it's.
It's a great way to help ensurethat doesn't happen and connect
with officers within thedepartment.
So we have one officer who'sfully assigned, full-time
assigned, to the police athleticleague and that person is a
(06:07):
coordinator.
He used to coordinate a youthprogram with the New York Knicks
.
So, he's really good at what hedoes and he's grown the program
and but we have officersthroughout the department that
coach football or soccer.
I think the most recent thingthat we've got coming up is
going to be an archery program.
Speaker 2 (06:27):
Archery.
Speaker 1 (06:27):
Really Whoa.
It's really neat and is thatfacility?
Speaker 2 (06:31):
is that connected to a school or is it independent of
that?
Like a community, more of acommunity thing?
Speaker 1 (06:36):
I don't think that it's connected to a school, but
they may be doing it at a school, like for the location.
Speaker 2 (06:44):
The facilities and equipment.
Exactly.
Speaker 1 (06:47):
There used to be, like years and years ago here in
Florida, there were archeryprograms.
Archery was offered as a PE.
Speaker 2 (06:54):
I don't think many schools do that anymore.
Speaker 1 (06:57):
No, the last time I saw that offered at a school it
was in a fictional movie thatwas based on a Shakespeare play
called Taming of the Shrew,except for it was modernized in
the 90s, called 10 Things I HateAbout you, where they were
(07:18):
practicing archery on thefootball field.
Speaker 2 (07:19):
Yes, that's a movie, but they used to legitimately
offer archery as a PE.
Well, that's I.
But I think that in the policeathletic league you also have
it's teaching all of theteenagers who are involved in
that program life skills thatpay off down the road.
Speaker 1 (07:37):
Oh yeah, concepts of sportsmanship and fair play and
teamwork, I think are.
Speaker 2 (07:41):
Collaboration, support, encouragement
Incredibly valuable.
Speaker 1 (07:45):
Yeah, so it's a phenomenal program.
I'm really glad that we hadsome people here locally that we
knew.
Speaker 2 (07:52):
Did you see the medal ?
It's going to do it.
Yeah, it's like a donut with apolice flag.
Speaker 1 (07:57):
It's cute.
Speaker 2 (07:58):
It's so adorable.
Speaker 1 (07:59):
Yeah, they did a great job.
Speaker 2 (08:01):
And speaking of adorable, when Eric and Jesse
had their two episodes here backto back recapping the big beach
marathon weekend we had MissBrooklyn introduced the show and
she, in her second 5K at thisevent, won first in her age
(08:22):
group.
Oh, that's fantastic.
First in her age group.
Oh, that's fantastic.
First in her age group.
Look at her.
Go Applause to you, brooklyn,and thanks for introducing the
show over the last couple ofepisodes.
You've been great, so cute, socute.
Speaker 1 (08:38):
If you want a shout out for you or someone else you
love on the show, email us atinfo at runeatdrinknet.
That's info at runeatdrdrinknet.
That's info at run eat drinknet.
Speaker 2 (08:46):
Or you can call us.
It's old school, it's not941-677-2733.
Leave us a message or you cantext that number too, but we
would really love to play yourvoice on the show.
Give a shout out for yourselfor for someone you know in the
runcation nation.
Celebrate an accomplishment,exactly.
(09:07):
Let's talk running.
Let's talk running.
St patrick's day was on amonday this year, just no yeah,
that shouldn't be allowed just.
Speaker 1 (09:16):
The answer is no I don't think that serves anybody
very well, like those that aregoing to go out and revel are
going to go out and revel onsunday saturday or sunday,
saturday pretty much, so you canrecover sentences are really
good.
They're not coming into work onmonday, so we should move.
That should be moved till.
Speaker 2 (09:36):
It should always be like the third saturday in march
or something friday or saturdayI don't know is there some kind
of historical thing that it hasto be on 17th for some reason?
I'm sure history major.
Anyway, I don't know.
Is there some kind ofhistorical thing that it has to
be on 17 for some reason?
I'm sure History major.
Anyway, I don't remember ifanybody knows you can info at
running drinknet or nine, four,one, six, seven, seven, two,
seven, three, three.
But so there were some delayedSt Patrick's day runs.
(09:59):
And when I was looking aroundhere because I'm still
e-coaching with Jeff Gallowayand he is helping me slowly
return to a training regimenafter some time off and while my
knee is just being special, andnot cooperating.
Speaker 1 (10:23):
And by special we mean it doesn't have any
cartilage but other than that Imean, just the outside of my
left knee is going.
Speaker 2 (10:30):
You don't need to walk today.
What, what is that?
It's no.
So it says no.
But jeff says yes, you can, andhooray for endorphins and for
taking it slow as you ramp backup.
So I was this whole last what?
(10:51):
Two weeks I was doing like fiveminute walks and then I would
stop and get some water and fora couple minutes off and then do
five minutes on, and so Ilooked for an event that would
have a long time limit and wouldhave several different
(11:13):
distances, so I could opt forone that I felt good and
comfortable with.
Speaker 1 (11:18):
This is a technique that we've used in many races
over the years.
Sure, the Donna Marathonweekend does this the
Southernmost Half Marathon andthe Key West Half both do this
Love that.
Yeah, so you'll have the 5Kdistance, the 10K, the half and
the full all runningsimultaneously?
(11:38):
Yes, and because logistics arewhat they are and they have to
keep race courses closed, ittends to give you a lot of extra
cushion on the shorterdistances because they've got to
be open for the full marathonor the half that they're doing
so this one was called the timeto paddy 5k 10k and lucky 5K 10K
(12:01):
and Lucky 13.1.
Speaker 2 (12:03):
P-a-d-d-y, p-a-d-d-y, okay, and they actually also
had a Kids Dash and a One Miler,oh nice.
Even though that's not reallyadvertised on, we'll link to it
in the show notes in caseanybody is vacationing down here
.
Speaker 1 (12:20):
We know we have a lot of people who escape the winter
and come we do, or they've beenknown to, come and hang out or
spring, break it, yeah, break itso now, this race was in punta
gorda, florida, so that for usthat's about 40 minutes up the
road.
Yeah, it's not a bad drive,it's an airport there.
(12:41):
There's a small airport there.
Actually, allegiant Airlinesflies out of there.
Not a sponsor of the show, butthey could be, they absolutely
could be, and they have theirairport hubs there.
Allegiant's got ridiculouslycheap flights.
Speaker 2 (12:56):
To lots of different places.
Speaker 1 (12:59):
Like good places and Punta Gorda Airport number one
everybody who flies in and outof it loves it.
And Punta Gorda Airport numberone everybody who flies in and
out of it loves it.
Number two it's a short drivefrom there, either down here to
the Cape Coral, fort Myers area,naples, or if you're going to
go north, you're 45 minutes fromSarasota.
Speaker 2 (13:18):
That's good yeah.
Speaker 1 (13:22):
So it puts you in a good location and you can
usually get an Allegiant one-wayfor $40.
Speaker 2 (13:26):
That is so inexpensive, it's so cheap yeah.
Speaker 1 (13:30):
Now, of course, the joke is that you might have to
get out and push the airplane totake off.
But no, in all seriousness,they do use an older fleet of
planes.
But one interesting thing inthat area in Punta Gorda, port
Charlotte, punta Gorda Allegianthas purchased and built a
beautiful resort called the SunSeeker and you can get very
(13:52):
reasonable rates to stay at afour-star resort.
So you could literally comedown, fly into Punta Gorda, stay
at the Sun Seeker for under$200 a day if you're wanting to
have a nice Southwest Floridavacation and that was the case.
Speaker 2 (14:10):
I'm looking at their pools.
They're awesome.
Speaker 1 (14:12):
Their pools.
They have one down on theground and one up on the roof.
Speaker 2 (14:16):
What the rooms look amazing.
I'm just saying Anyway.
Speaker 1 (14:21):
Anyway, I digress, we'll put links in the show
notes to check that out ifyou're looking to come to
Southwest Florida.
But the main thing is, youfound this race.
I did I didn't even know youwere doing a race.
You got up at the crack ofearly on a Saturday.
I'm like what are you doing?
You're like I got a 5K to run.
Speaker 2 (14:37):
Okay.
Speaker 1 (14:49):
Usually when I get up that early.
Speaker 2 (14:50):
You think I'm working my day job, but no, I was
headed to punta gorda to do a 9am start.
Oh, it's a little later of astart than yeah, which was okay
because we were having beautifulweather yes if we had a bell
that wouldn't two months, thatwould suck but we would ring it.
But it was at south countyregional park which is in punta
Gorda, and it is a sportscomplex.
Speaker 1 (15:08):
Yeah, it sounds like you had a multi-use park there.
With what pickleball tennis?
Speaker 2 (15:12):
Pickleball, tennis courts, baseball fields there
were like pools there and thenthere are long sidewalks around
these facilities.
There are bodies of water wherepeople can sail their little
boats and it was like a hugepickleball saturday and
(15:34):
pickleball's gotten so huge downhere and a huge everybody's
going to come out and set theirlittle boats in the water and
just sail them.
But it was and packet pickup wasavailable the morning of Okay
and it was so super smart tohave it in this enclosed kind of
regional park because they onlyhad to have maybe one, two,
(15:58):
maybe three total policeofficers manning the course.
Speaker 1 (16:02):
For the whole course.
That's not bad.
Speaker 2 (16:03):
Yeah.
Speaker 1 (16:04):
That's a huge cost for any race.
When you see police on thecourse doing the whole course,
that's not bad.
Yeah, that's a huge cost forany race you see police on the
course doing traffic control.
That's very expensive.
Speaker 2 (16:10):
Yeah, good for them and they also in the
registration.
It was I don't know, maybe itwas because I registered so late
, it was like maybe 40, but whatwas really good was because I
registered the day before okay,when I found it.
(16:30):
But they had registrationoptions that said come volunteer
before the race and you can getinto all the events for 15
bucks oh, that's nice if youcome during packet pickup
between 7 30 and the race start,which was like 8 55 for the
kids dash which they did beforeall the longer events and it was
(16:54):
so I thought that was uniqueand I loved that it was inside
this regional park so that youhad those baseball fields which
had indoor facilities so youdidn't have to go through
renting a porta potties oh niceportalettes or that, that kind
(17:18):
of thing, that they were therenow on, because the how many
people were there.
Speaker 1 (17:23):
Hundreds or thousands ?
Hundreds, hundreds, okay.
Speaker 2 (17:25):
Hundreds, hundreds.
So it was a smaller kind ofevent and the course was okay.
The 5K course was an out andback, and then the 10K was you
do it twice, and then the halfwas you do it four times.
Okay, was you do it twice, andthen the half was you do it four
(17:50):
times.
Speaker 1 (17:50):
So I get that it's a regional kind of course, a small
local.
Speaker 2 (17:52):
It's a small local and there wasn't oh, it's not a.
There's going to be djs at everymile and, like beer stops or
that, that kind of it's more ofa park run yeah, it's more of a
park run, but at the same timethey had the water stop halfway
in the 5k and then theturnaround for the 10k and a
(18:14):
half were just like.
They had different color conesset up so you know when to turn
around gotcha, and they had theyellow placards with the red
arrows to show where everybodyneeded to go and basically it
was straight and flat, like partsidewalk, part asphalt.
Speaker 1 (18:33):
I was going to say all paved.
Speaker 2 (18:35):
Yeah, no trail running.
That's good, no trail running.
They did the Kids Dash at 8.55.
And then which I thought wasdifferent, because normally we
see kids races after the bigraces- are over but it, but it
was the reverse this time andthen it, and then we all took
(18:55):
off at the same time and theydidn't have corrals because it
was more of a park run.
They just said just line upaccording to your pace and if
you're slower, started at theback.
I didn't see too many there.
There were a few moms and kidsand dads and kids, not too many
strollers.
There were people walking dogsapart from the race, not
(19:18):
registered for the race thatwere on the path, okay, with
their dogs, adorable so you, youwould have an opportunity to
run into the dogs, but youdidn't see many runners with
dogs, gotcha.
And I believe that there were acouple of assisted runners that
were like deaf runners orhearing impaired, which was
awesome to see, like they'regoing two by two, and people of
(19:41):
all sorts of ability or physicallevels, training levels.
So everybody was just so nicebecause it was an out and back.
When people were doing theirloops they were all like you've
got this and how are you doing?
And I met a girl named shoutout to Jordan Jordan who, who is
(20:03):
actually in Fort Myers andshe's she was wearing Brooks and
I was admiring her Brooks andyou know how we feel about the
Brooks addictions and love theshoes.
Speaker 1 (20:11):
You're not a sponsor.
You could be, could be.
Speaker 2 (20:15):
Anyway, I admired her and she goes oh, you really
need to go to fleet feet andhave them map and scan your feet
and I guess they're out in fortmyers at the bell tower, which
is a local mall, outdoor malland she said, yeah, you should
come out there and then do someof the events, some of the
evening runs that are there,that are like we're getting
ready for a Cinco de Mayo onewith Cantina Laredo and doing
(20:40):
some Mexican food, margaritasand running, and I was like oh
yeah, that yes.
So shout out to Jordan, she didthe 10k.
And Larissa, somebody that Imet at the finish, she was
taking video of me finishingbecause I had my phone going and
I was like and people wereclapping and just like the
(21:00):
volunteers and the other runnerswho were finishing ahead of me
were like so friendly and somuch, they're all applauding and
she's taking film, she's takingher iPhone and I was like
sporting the sparkle skirt, partof the sparkle squad, and it
runs on coffee.
Shout out to you and alsopositively, polly one, jojo, I'm
(21:21):
now I'm doing two, twos all thetime and or running skirts,
like that.
So I was, I had my phone goingand I was filming and I was
having I have the tiger in myear and I was just having my
hands up and she said, oh I gotsuch a cute video of you
crossing the finish line, let mesend it to you.
(21:42):
And and so she did.
And while we were trading, oneof the volunteers who was
passing out the snacks pretzels,rice Krispie squares, granola
bars.
Speaker 1 (21:53):
Oh, that's nice At the end of the race, yeah,
instead of a free banana.
Speaker 2 (21:56):
No bananas, actually no bananas, all of those things
and granola bars if I didn't saythat before and water.
And they had little iPad minisset up so that you could enter
your bib number and check yourtimes.
And one of the volunteers waslike, why don't you check your
(22:16):
bib number and see if you gotlike an age reward or something?
And I was like, oh no, trust me, I walked the whole thing.
I passed like people passed mea number of times.
I passed like people passed mea number of times.
I met Larry and Betsy and theirdog and all of these other dogs
that were on the just on thetrail having a beautiful day
(22:39):
walk out there in a park.
But yeah, no, I'm fairlycertain I'm your last finisher,
so it's.
And she's oh no.
And she entered my bib numberand she says, yeah, you got an
age group award.
And I was like, are you really?
Speaker 1 (22:53):
okay, I saw your post in social media, for that I'm
like that's cool so that was fun.
Speaker 2 (22:59):
That was fun and it just and the age group award is
almost like one of your tietacks.
Speaker 1 (23:04):
Yeah, it's a magnetic bar yeah that's, you could pin
it to I think it's meant to goon the ribbon.
On the ribbon, however, likelooking at your metal which, by
the way, for a 5k they give yousome good bling well yeah and
it's it's huge, it's a lucky.
Speaker 2 (23:23):
It's a lucky horseshoe golden horseshoe and
that part is metal and gold.
And then there's a coaster it'smeant to be a coaster which
says Time to Paddy and has theclover and says 5K, 10k and
Lucky 13.1.
And it's got a gold and greenTime to Paddy ribbon.
Speaker 1 (23:42):
Yeah, and what I like about it is on the back of the
metal it's got.
The coaster has like littlerubber feet.
Legit it's a coaster, it's aneat little metal that's.
Speaker 2 (23:52):
That is super cool so you could take, because you
have the velcro.
You could take the ribbon off,yeah, and then just use it as a
coaster, or you could just, andyou could keep the ribbon with
the age group award, which issilver oh, what I was going to
say is I think that the magnetsare just not and they need to be
a little stronger maybe becausethat's a nice ribbon that they
put on.
Speaker 1 (24:12):
That it's nice and yeah, it is and the magnet
doesn't really stick quite asmuch as you would like and it
just says age group award thereyou go on, it so adjust.
Speaker 2 (24:25):
But I was like, oh, my goodness, this is like the
second time in my entire runninglife and I'm sure that I'm the
very last of the awards in thatparticular age group.
As we all know, I've crossedover.
Speaker 1 (24:38):
However, you're now an award-winning runner.
Speaker 2 (24:40):
I'm an award-winning runner, y'all.
Speaker 1 (24:43):
So there.
Speaker 2 (24:45):
I love their little bib, their chip-timed it's.
Speaker 1 (24:51):
This is different.
I think this is the first timethat we've seen a race done by
bodies race company yes and yeah, nice, tie back bib.
Speaker 2 (25:01):
Uh-huh, it's a small bib, the it is, but it doesn't
have to be huge really but chiptime.
Speaker 1 (25:07):
That's super cool.
And then they gave you a cuteshirt, although it is definitely
cotton.
Speaker 2 (25:13):
It's cotton.
I'm not going to be wearing itto run Not to run in, especially
in the summer months that arecoming to you.
Speaker 1 (25:19):
Coming soon.
Speaker 2 (25:19):
Coming to the runners near you ASAP.
We can't stop it.
Speaker 1 (25:25):
But it's a Kelly Green shirt that says who needs
luck with all this charm.
Speaker 2 (25:29):
And it's got a bunch of pink hearts, orange stars,
yellow moons, green clovers,blue diamonds.
Speaker 1 (25:36):
It's got all those little icons around it.
It's very cute.
It is, and now it makes me wantlucky charms, but it's not like
a real race shirt no.
You would expect, where youhave all of the company sponsors
on the back and all that.
It's less racy.
Speaker 2 (25:52):
And because it was a park-type run I mean, they had
beast pacing and they also had aconnection where you could give
to a charity, rosedaleInternational and they tried to
reach youth overseas 's I justthought it was a very well put
together event.
(26:13):
They had an announcer that wasright at the finish and as you
were coming across they wouldannounce you.
That person would announce youand also he was also as you
finished, you could look up onthe iPads and if you you got,
you could collect the award.
It wasn't like a award ceremonyproper, but I thought that was
(26:34):
cool, so you didn't have to waitnecessarily.
Speaker 1 (26:36):
Right, we've been to races where you have to wait for
a ceremony after everyone'sdone.
Speaker 2 (26:40):
If you're super fast, you could be there a while,
because I'm super slow.
Speaker 1 (26:45):
But you're still an award-winning runner.
Happy about that so, all in allyour experience, would you do
this race again?
Would you recommend it?
Speaker 2 (26:54):
I would, and I think that there are several different
races throughout the year atthat location.
You could I think there mightbe one in april coming.
Same kind of thing, samesituation, different theme.
So if you were, like, like wesaid, doing the punta gorda
(27:16):
airport and allegiant and thesun seeker and you just wanted
something different, yeah thenyou could definitely have a
runcation there, nice.
So that's just somethingdifferent, something to consider
.
Speaker 1 (27:31):
We will have links in the show notes for this race
event and I believe they'llprobably link off to some of
their others that they dothroughout the year.
So that's going to be on runsignupcom and check that out on
the show notes.
Speaker 2 (27:44):
But once you're done with the run, of course there's
food and beverage, but really,okay, we had a delayed
celebration of saint patrick'sday because it was on a weekday
and all of that.
I guess you could stay.
I had you could say there's atongue twister coming.
Speaker 1 (28:06):
I can see you thinking.
Speaker 2 (28:08):
Yeah, you could say I decided to sleep in on the
Sunday after the staycationruncation-ish weekend the
morning after the race.
I'm not saying that there wasnot food and beverage and
indulgence and exploration andthat kind of thing, but yeah, of
(28:30):
course you know me and if youfollow us at runnydrinknet you
go to our social media channels.
We love coffee.
Oh yeah, we would never bewithout it in the morning.
But I also reached for MagicMind the morning after and I
(28:54):
really I feel like that has beenconsistently the thing that has
been keeping me in the game atwork and as I start to ramp up
the training with Jeff.
So it's a it's a great additionto the coffee.
Don't have to give up thecoffee and I like that.
It's not just a quick fix.
Speaker 1 (29:14):
No, I use Magic Mind for my mid-afternoon pick-me-up.
So for me it's all about coffeein the morning and then after
my app says I should stop doingcaffeine by 11.
I'm always good at that.
Sleep, rise, sleep, rise, sleep.
Not a sponsor.
Magic Mind, however, is myafternoon pick-me-up, and it's
(29:36):
your adaptogenic mushrooms, it'syour matcha, it's everything
that gives you that lift andthat clarity, without the or
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on sleep later on, cause I'vebeen trying to work really hard
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(30:00):
the morning consistently and Ialso got.
Speaker 2 (30:04):
They're now sleep shots yes, they're sleep
performance shots which alsohave lavender.
They're natural ingredientsthat have been vetted and tested
and it's I like that calminginfluence of lavender and the
(30:26):
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What do you do?
You say?
Speaker 1 (30:28):
glyconate or glycinate yeah, tomato, tomato,
yeah, okay which is somethingthat we were taking as a
supplement before getting themagic mind sleep performance
shots.
Speaker 2 (30:41):
They look like that purple color of lavender and
they're the same size as themorning shots that we have, the
performance shots that get usgoing and or sustain us without
having the dip the caffeine dipin the day.
So it's I, just I'm so happythat they have expanded into the
(31:02):
arena to make it just a wellrounded program for you.
Yeah, absolutely so.
Speaker 1 (31:14):
It's almost like bookending your day right, so I
look at it as the right tool atthe right time.
Speaker 2 (31:18):
Yeah, yeah.
So I don't feel groggy in themorning, I feel good going to
sleep at night and because Ifeel like sleep is important.
Yes, work life, but also intraining as we do it.
Oh, absolutely, we do have alimited time offer Thanks to
(31:38):
Magic Mind.
Speaker 1 (31:39):
Yes, who is kind enough to sponsor this week's
episode of the Run Eat Drinkpodcast?
Their offer gets you up to 48%off your first subscription, or
20% off of a one-time purchasewith code REDPOD that's
R-E-D-P-O-D at checkout.
And you know what I get it.
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Yeah, do that.
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Speaker 2 (32:13):
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Those are a little different,yeah, but their stuff give it a
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So you can go to magicmindcom slash redpod20 or
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And we thank Magic Mind forsponsoring this week's show.
Speaker 1 (32:53):
We'll have a link in the show notes.
So let's talk food, becauseagain, all this talk of running
did make me work up an appetite.
Speaker 2 (33:01):
Oh sure.
Speaker 1 (33:02):
And when you said you were coming home from the race,
I was a little surprised.
I'm like, oh, coming home early.
I a little surprised, I'm likeoh, coming home early.
I knew where we were going toend up when you told me you were
doing the race for the meal forthe meal.
Of course, I knew where we weregoing to end up, so you had to
come back home, do some stufffor work, and then later on we
(33:23):
had to go back to punta gorda.
Oh for we, we got to.
Speaker 2 (33:28):
It was essential.
I'm going to tell you because,oh, punta Gorda.
Speaker 1 (33:33):
I'm sorry, I didn't mean to interrupt.
Speaker 2 (33:34):
Oh no, I can remember when I was a kid growing up
there, because my mom, my dad,my sister and I we were there
when I was in elementary school.
Yeah, and it's grown up a lot.
Speaker 1 (33:44):
Oh yeah, they've got such a neat little downtown area
and really since 2004 it's hada bit of a resurgence and there
have been neat businesses andrestaurants and bars and hotels
that have gone in there, and oneone that's been a mainstay for
many years is the celtic raypublic house, since 1997 yeah
(34:07):
yeah, and when.
2004 is a big year.
That's the year that HurricaneCharlie hit and devastated Punta
Gorda and Port Charlotte.
Speaker 2 (34:15):
Oh.
Speaker 1 (34:15):
So they've managed to survive.
Speaker 2 (34:18):
That park was right there by Punta Gorda Middle
School and Charlotte High School.
Speaker 1 (34:23):
Which are all brand new.
Speaker 2 (34:25):
Yeah, and just to see how that has rebuilt is just
wonderful to see.
Speaker 1 (34:31):
Yeah, it really is, and this place has been a
mainstay for downtown PuntaGorda, like you said, since 97.
Uh-huh, and it's known forhaving fantastic traditional
Irish food.
Oh, yes, and being a reallytraditional Irish pub in terms
of what it offers and and itdidn't disappoint.
(34:52):
So let's talk food when you getthere.
Speaker 2 (34:55):
They have a lot of outdoor seating.
Speaker 1 (34:57):
They have two levels two levels big outdoor patio
area.
That's where they'll allowsmoking outside.
Indoors is more traditionaldark wood, darker colors stained
glass really good pub feelatmosphere.
Speaker 2 (35:11):
Yeah yes, exposed brick, and then they have a
chalkboard up there behind thebar and you come up and you
order at the bar and it's we saw.
We sat at the bar, which Iloved, and had good conversation
with the bartenders and, oh,what can I say?
(35:33):
We started with what?
A scotch egg, scotch egg.
Speaker 1 (35:40):
Which is that's usually done as a soft-boiled
egg that's then wrapped insausage and then breaded and
then deep-fried so that it cooksall the way through.
So good.
And it's traditionally servedwith a mustard dipping sauce.
Oh, and that's exactly thepresentation that we got.
Is that like?
Speaker 2 (35:58):
whipped that mustard sauce.
I don't know, but it was likethe consistency of a mayo.
Speaker 1 (36:03):
It's more like an aioli it's like an aioli with a
coarse ground mustard whippedinto it.
Speaker 2 (36:08):
It was so good.
And I like how it was dividedup, like it was split up.
Little wedges yeah.
Speaker 1 (36:16):
Yeah, and again, that's just a very traditional
dish.
It's certainly not light by anystretch of the imagination, but
it's one of those things youcan get here at this pub, along
with the other amazing pubtraditions that they have it's
shareable.
Speaker 2 (36:33):
I like that that's shareable, and-.
And that was the first platethat came out with their soda
bread.
Speaker 1 (36:41):
Yeah, and you get a slice of soda bread.
But I think with everythingthat we got, we got a slice of
soda bread, yes, and then youcould actually get a separate
side of soda bread if you wanted.
Glorious, so they're making itfresh in house.
And it was nice and dense, justa wonderful texture, and you
get that hint of soda in thebite after you swallow.
Speaker 2 (37:03):
It's so good and it it's just a great job with it.
Look, you can have a.
You have to call ahead, but youcan have a loaf you can have
them make a loaf for you.
Speaker 1 (37:14):
That's awesome.
Yes, you know what?
If you're wanting to get it forsaint patrick's day and you
didn't want to bake it yourself,I could totally see doing that.
Speaker 2 (37:23):
Totally.
I am just saying yeah.
Speaker 1 (37:27):
So we started with the scotch egg, which I'm a big
fan of.
Who doesn't like sausage andeggs?
So give that a shot if you'venever had one.
Speaker 2 (37:35):
It's so good.
I know people feel like they'repeople who feel a certain way
about eggs.
They just don't like them, butI love them in all their forms.
Speaker 1 (37:46):
I think they're hard to beat and in terms of,
especially if you're eating,looking for, counting your
macros and all that, eggs areone of the things you can get.
Great for protein.
Sausage, great for protein.
Yes, you're going to get yourfat in there, but that's OK.
Speaker 2 (37:59):
So good.
What else was good?
It was really hard.
Speaker 1 (38:03):
Yeah, I know To choose.
We almost ended up getting thesame thing, but at the last
minute I zigged so you ended upwith the fish and chips.
Speaker 2 (38:11):
Oh, I did and what was the okay?
So sometimes when we go toDisney, it's tilapia.
Speaker 1 (38:19):
If you go to Epcot and you go to the Rosencrown,
which is their English pub.
Yes yes, not Irish.
Their English pub there rightnext door is their fish and
chips stand.
The fish and chips stand.
There is tilapia, that is beer,battered, fried and then served
(38:43):
with chips or French friesFrench fries Really thick.
If you go inside to the Roseand Crown, they serve Atlantic
cod or black cod, so you get ahigher quality fish inside.
That said, I'm a big fan of thethe fish stand.
They do a great job out thereso you can't go wrong.
(39:05):
So when we, when you orderedthis, I was like oh, how is this
gonna compare to either ofthose.
Speaker 2 (39:11):
and what'd you think?
Oh, I'm I just so.
It's all of the all of it ontheir menu.
Icelandic cod.
It was so flaky it wasn't fishy.
The breading adhered to itperfectly.
It was served piping hot, freshout of the fryer.
(39:32):
They were on it all night longwith every table that we saw
them running food.
Speaker 1 (39:41):
And they were serving a lot of food.
Speaker 2 (39:44):
Oh, it, you get two big pieces.
Yeah, you had a lot of fishyeah I somebody who was not that
hungry could split it easily,or I guess if you wanted to try
more of the menu, you could notnecessarily start with the
scotch egg, but maybe start withthis as an appetizer, or I
(40:07):
don't know, but I just had tohave.
It was so hard to choosebetween that and the shepherd's
pie which is what I got.
Speaker 1 (40:14):
Oh so their shepherd's pie was really nice.
They did traditional rough mashof the coal cannon potatoes for
the top layer and then and thenthe bottom layer, of course,
was your, your mince meat or init.
In this preparation it was beefwith that spiced gravy and
(40:36):
carrots, and it was absolutelyfantastic.
They topped it with a saucethat has like a little sweet and
sour kind of component to it,and it's called hb sauce yes
yeah, this is something I'veseen in the in the international
food aisle at our local grocerystore.
(40:58):
It comes in a bottle that lookslike an A1 steak sauce bottle
here in the States, but this isa sauce that's traditionally
sold or it's sold over in the UKand they drizzled the top of
the shepherd's pie with that.
So you got this wonderfulcreaminess from the potato, but
(41:19):
the potatoes were not whipped tothe point where they had no
texture, so they had some biteto them.
You also had just wonderfulsaucy, beefy bottom there that
was perfectly spiced.
And then you got this nicelittle, just a little bit of
that sweet and sour from that hbsauce on top.
(41:40):
So good.
Yeah, they did a great job withthat and the soda bread and
then, of course, you get thesoda bread magical.
Speaker 2 (41:49):
You got it with everything and you.
The malt vinegar is there withyou at the table, where you, if
you're at a table or at the barmalt vinegar is more for the
fish than the shepherd's pie,but yes.
Yeah, but for the fries and forthe.
Yeah, it's so good.
Speaker 1 (42:07):
It's hard to beat.
Speaker 2 (42:08):
It's so stinking good , I just we didn't stop there.
Speaker 1 (42:13):
No.
Speaker 2 (42:13):
We really didn't.
Speaker 1 (42:15):
No.
Because, we had dessert as well.
Speaker 2 (42:18):
We could have stopped there.
Speaker 1 (42:19):
In the course of conversing with our bartender,
we learned that they have aGuinness ice cream there that is
made at a local creamery rightdown the street just for them.
So we order that they bring itout with a couple of spoons for
(42:39):
sharing and it's in a crock likeyou would have French onion
soup in, and they bring this icecream out and the ice cream
it's not quite white, it's notreally super dark, it's an
off-white color.
Speaker 2 (42:53):
I would say it looks like coffee ice cream.
Speaker 1 (42:55):
A little bit like coffee ice cream yeah like that
color.
And when you bite into it, thatwas the essence that I
initially get yeah, and you said, this reminds me of coffee ice
cream, but as you swallow, it'sat the very end you get the beer
flavor.
Yes, it lingers the bitternessa little bit of the hoppiness
(43:15):
comes through at that point, andas much hoppiness as you get in
a Guinness, it's more roastymalt notes that you get.
Speaker 2 (43:22):
But that was really great to go with it, the
Jameson's bread pudding.
Speaker 1 (43:27):
That didn't suck.
Speaker 2 (43:28):
Oh, so good, Like just pieces of bread and this
caramelly.
Speaker 1 (43:40):
It's just slathered in this caramel with Jameson's
Irish whiskey.
Speaker 2 (43:46):
Oh, so good.
Speaker 1 (43:47):
And it comes out and it's just perfect.
Literally every bite and theedges of the bread pudding where
it's been baked gets that realcrisp caramelization and it's
just crunchy on those crispyedges and soft on the inside.
It's ridiculous.
So honestly, we didn't, andthere was so much on this menu
(44:12):
that we didn't even get to touch.
They have an entire, an entirepasty menu.
I know it.
I want to go back in the moodfor hand pies of all varieties.
You could find something totickle your fancy there.
And then they of course hadbangers and mash, and you name
it.
Speaker 2 (44:31):
Listen, their menu is ridiculous they said, if you
want to have a magicalexperience, you need to get the
guinness bacon cheeseburgerpasty.
Speaker 1 (44:40):
Yes.
Speaker 2 (44:42):
Stuffed with fresh hamburger, aged Wisconsin
cheddar, sauteed onions, thickapplewood smoked bacon simmered
in Guinness beer cheese, servedatop of it Chips and soda bread.
Okay, when are we going back?
I know right, Because it's allamazing and I'm so happy that
(45:02):
they're there.
In fact, I think that they dida bar takeover like a cocktail
takeover at Nice Guys Pizzaright after Hurricane Milton.
Oh really, Like you said, thecreamery down the road does
their Guinness ice cream.
So I get that same feeling fromthem that they lift up those
(45:27):
around them.
And it's like that with NiceGuy.
Speaker 1 (45:32):
Nice Guy's Pizza used to do beer shakes and they got
a Tahitian vanilla bean icecream custom made for them for
the purposes of making thoseshakes by a local company that's
now at a business called icescreaming, and they made that
vanilla bean ice cream for themjust for that.
It was so delicious.
Yeah, I love that they do that.
(45:52):
I love that celtic ray is sogood local partnerships and
they're a fixture and it's oneof those.
If you're going to fly inSouthwest Florida, this is one
of those must do locations.
Speaker 2 (46:06):
Oh, it's so good, it's just so good.
I highly recommend, oh,absolutely Highly recommend, not
only for the food.
Speaker 1 (46:17):
No, they also might have a thing or two to drink on
their menu.
Speaker 2 (46:21):
Yes, let's talk drinks.
Speaker 1 (46:22):
Are we going to get creative and go outside of the
bar?
Are we going to stay rightthere at the Celtic Ray for
beverages as well?
Speaker 2 (46:28):
we're going to be at the Celtic Ray exactly.
Speaker 1 (46:31):
You know this.
Their beer selection is out ofthis world.
They do some local things, theydo some things that are
domestic.
They also have a greatselection of traditional irish
pub beers that you would expect.
Of course you're going to haveyour guinness, you're going to
have your smithicks, you'regoing to have your harp kill
kenny, your kill kenny.
(46:52):
Those are going to be there.
But then they also had beer byabita brewing in louisiana In
Louisiana.
And they had Schafferhofer,which is about as non-Irish as
you could get.
Speaker 2 (47:04):
Brown chicken, brown cow brown ale.
Speaker 1 (47:08):
That's the first beer that I had.
Speaker 2 (47:09):
Yes, and I had not really heard of it how did you
like it.
Speaker 1 (47:17):
This beer is made by Escape Brewing Company.
Escape brewing company intrinity, florida.
Five percent abv.
Speaker 2 (47:26):
This is a traditional brown ale and lighter than like
a heavier bottle, like a than astout.
Speaker 1 (47:33):
Yeah, lighter than a stout, really lighter than even
a porter.
This one was a little higher in, uh, in terms of carbonation.
5% ABV is perfect for somethingthat's nice and drinkable.
This had really nice notes oftoasted malt and a little bit of
bitterness, but nothing too badat all and really enjoyed that
(47:57):
one.
That was my first, my firstdrink of the evening there.
Speaker 2 (48:00):
I had to have a strong bow in Guinness together.
Yeah, of course, and it wasbeautiful and glorious.
And you might even see a photoof that in the episode artwork
Possibly or on our social media,because it's delightful and
they knew how to pour it it wasperfect.
Speaker 1 (48:18):
They did make some very nice black and tans or
variations on black and tans.
Speaker 2 (48:22):
So there's like black and tan, and then there's black
, velvet, and there are so manydifferent.
Speaker 1 (48:28):
And, it was interesting, their version of
the black and tan.
They used Guinness and thenthey had an ESB that they were
using instead of a harp or abass sail.
Speaker 2 (48:39):
It was.
I really enjoyed all of theirdifferent combinations, and even
in the cider and guinnesssituation there was a magners
that I think was on tap.
They let us try a little bit ofit before we actually committed
to they have the elderberrythere was an elderberry and I
was like, oh, is it going totaste really earthy, or perfumey
(49:02):
.
Just like that floral earthy,whatever.
But no, that was good, it wasmore berry.
Speaker 1 (49:08):
Yeah, Really that one surprised me.
I was expecting the same thing.
I was like this is going to belike perfume.
Yeah, and it wasn't, it wasdelicious.
And I think their combinationsand their bartenders'
recommendations for how to dothat interplay between a little
(49:31):
bit of house version of theblack and tan is a nice choice
because the Guinness actuallysmooths out the ESB and you
don't get quite the bitterfinish on it that you normally
(49:52):
would.
It ends up being a reallydrinkable black and tan.
Speaker 2 (49:55):
I don't know, ken, absolutely great job, and I'm
going to tell you that theirIrish coffee is no slouch either
.
Speaker 1 (50:01):
They do make a pretty good Irish coffee.
They make a nice presentationthere.
They have what they call barcream, which is a slightly
whipped cream but not fullywhipped cream.
So it's glorious.
Speaker 2 (50:12):
It's squirtable from a squirtable it is I love that
and a squirt bottle.
Speaker 1 (50:16):
I love it.
So they make the Irish coffeewith the Irish whiskey and then
top it with that and it's justfantastic.
And brown sugar that was theirsecret ingredient For sweetening
.
For sweetening A little bit,yeah, just a phenomenal job All
the way around.
Speaker 2 (50:36):
It's a great place with great beer.
They also have wine.
Non-alcoholic beverages they do, but we were there to celebrate
delayed, belated St Patrick'sDay.
Speaker 1 (50:49):
Exactly.
Speaker 2 (50:49):
So we had to have the different beer combinations and
it was just a great way tocelebrate.
I walked a 5K, I walked a 5K,but it felt like such a victory
and to celebrate it with suchflavorful dishes and tasty
(51:12):
beverages.
Tasty, indulgent beverages.
I couldn't have asked for abetter weekend.
Speaker 1 (51:22):
Well, there you have it so good.
So we're going to have a linkin the show notes to the Celtic
Ray.
I believe they are atCelticRaynet and we'll we'll
link there, but go check themout.
For those of you that are goingto be coming to Southwest
Florida anytime soon, for sure,celtic Ray is one that you
really need to make sure is inyour, in your, repertoire.
Speaker 2 (51:42):
Oh, and it's right around the corner from.
Leroy's Southern Kitchen.
I just have to say.
Speaker 1 (51:47):
That's going to be for another episode, or-.
Speaker 2 (51:49):
Or you could go back Previous episodes we have
certainly covered Leroy's in thepast.
Yes, so, yes, so you could makea lovely evening of it.
Speaker 1 (51:57):
But anyway, that is going to do it for this week's
episode.
We want to thank our friends atmagic mind once again for
sponsoring the show.
Don't forget, we have a limitedtime offer for you and you can
use it right now.
That gets you up to 48 off yourfirst subscription, or 20 off
(52:18):
of a one-time purchase with codeREDPOD R-E-D-P-O-D at checkout.
Or go to magicmindcom slashredpod2020.
Get that healthy boost withMagic Mind's mental performance
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Speaker 2 (52:37):
I can tell you, going to magic mindcom, slash red pod
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Speaker 1 (52:56):
Yes, hard to beat that Hard to beat.
Speaker 2 (52:58):
Really, we can't say thank you enough for sponsoring
this week's show.
Thank you, magic Mind, forgiving the Runcation Nation this
discount and us the opportunityto highlight something that
really works for our fellowrunners.
Speaker 1 (53:13):
Yeah, we wouldn't be endorsing this if we didn't use
it and believe in it.
Thank you, magic Mind, andthank you, runcation Nation, for
supporting them and therebysupporting us as well, and thank
you, runcation Nation, forsupporting them and thereby
supporting us as well.
That's going to do it, though,for this week's episode.
Speaker 2 (53:27):
So thanks for joining us in 2025.
On your long run, your commuteto work around the house or
wherever you are, I'm your host,amy.
Speaker 1 (53:38):
And I'm your co-host, Dana.
Speaker 2 (53:39):
Stay safe and well and we will accomplish, explore
and indulge with you really soon.
Thanks for listening to thisweek's episode of the Run Eat
Drink podcast.
We're having another great yearthanks to your support.
Don't forget to follow us onFacebook and Instagram.
We're at runeatdrinkpodcast,and on Twitter we're
runeatdrinkpod.
(54:00):
Run Eat Drink podcast and onTwitter we're runeatdrinkpod.
You can also give us a call at941-677-2733 or send us an email
at info at runeatdrinknet.
Visit our website atruneatdrinknet and click on the
subscribe link so you don't missa minute.
Find out how you can supportthe show at patreoncom slash.
(54:24):
Run eat drink podcast.
Accomplish, explore and indulgeright along with us.
We'll talk to you next time.
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