Tuesday, April 20, 2010

2010 BOSTON MARATHON



By Buzzy Buzz Blogging
{Ticking the title redirects you to their site}
Boston Marathon 2010 Results – In case you missed the Boston Marathon 2010 yesterday, we have the top 10 race results for both the men and the women.

The Boston Marathon that took place yesterday was the 114th Boston Marathon. If you’re from Boston, like I am, then you would know that this day is treated like a holiday. Unfortunately, I was working so I didn’t get to enjoy it like most people. Though, I know someone who actually participated in the race and he finished with a pretty good time. Unfortunately, it wasn’t in the top 10 spots.

Also, this is the first time that I found out how much money you could winning by finishing in the top 10. It breaks down similar to finishing in the final table in a poker tournament!

Below are the Boston Marathon race results (name, country, time and winnings) for both the men and women:

Women’s Race Results

1. Teyba Erkesso (ETH) 2:26:11 $150,000
2. Tatyana Pushkareva (RUS) 2:26:14 $75,000
3. Salina Kosgei (KEN) 2:28:35 $40,000
4. Waynishet Girma (ETH) 2:28:36 $25,000
5. Bruna Genovese (ITA) 2:29:12 $15,000
6. Lidiya Grigoryeva (RUS) 2:30:31 $12,000
7. Yurika Nakamura (JPN) 2:30:40 $9000
8. Weiwei Sun (CHN) 2:31:14 $7400
9. Nailya Yulamanova (RUS) 2:31:48 $5700
10. Albina Mayorova-Ivanova (RUS)2:31:55 $4200

Official Men’s Race Results From Boston Marathon Website

1. Robert Cheruiyot KEN 2:05:52
2. Tekeste Kebede ETH 2:07:23
3. Deriba Merga ETH 2:08:39
4. Ryan Hall USA 2:08:41
5. Mebrahtom Keflezighi USA 2:09:26
6. Gashaw Asfaw ETH 2:10:53
7. John Komen KEN 2:11:48
8. Moses Kigen Kipkosgei KEN 2:12:04
9. Jason Lehmkuhle USA 2:12:24
10. Alejandro Suarez MEX 2:12:33
~~~~~~~~~~~~~~~
And the Seattle Post Says;;;
BOSTON -- The up-and-down course of the Boston Marathon ended just in time for Ethiopia's Teyba Erkesso.

She held off a charge from Russian Tatyana Pushkareva on Monday to win the women's race in 2 hours, 26 minutes, 11 seconds. Erkesso beat Pushkareva by three seconds in the third-closest women's finish in race history.

Erkesso grabbed the lead after 12 miles, when Pushkareva wasn't even among the top 10 women. But by mile 21, Pushkareva had narrowed the gap to about a minute. With six-tenths of a mile to go, Pushkareva was just 15 seconds behind, but she ran out of room.

Pushkareva said the late surge was part of her strategy and she had no doubt she made her move at the right time.

"In today's race, I did everything that I could," she said through a translator. "I would not change anything."

Last year's champion, Salina Kosgei of Kenya, finished third in 2 hours, 28
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1 comment:

  1. SheriApril 20, 2010 at 1:17 PM

    i know this sounds stupid, if only to my ears, but i never knew that the winners received any more than recognition, status amongst their peers! boy was i wrong, and by several thousands :)
    thanks for taking the time to share this because i hadn't taken the time to look into it just yet!

    ReplyDelete

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Banana This; Recycle Old Peels~ fertilizer or silver polish

There are things you can do with that old peel.

1. Do you have a green thumb? House hold plants and outside gardens require fertilization. A great way to give your plants nutrients is with a banana peel. The banana peel is very rich in potassium and phosphorus, which give that added boost to your plants soil, especially so with roses. Here is how to use a banana peel to fertilizer your soil for your plants. Remove the peel from the banana. Place the banana peel on a cookie sheet to let it air dry. Grab a paper bag or envelope. Crumble the dried banana peel and place it in the bag. Let the banana sit at room temperature for about two days. When your caring for your plant, give it a potassium treat of crumbled banana peel. Mix well in the soil to ensure the roots are fed evenly.
2. Have you been thinking about pulling out that old silver? Well there is no time like the present. Bananas peel can also be used to polish silver. Yes, polish silver. Take the old peels and place them in a blender. You want the peels to become smooth and creamy. Once they have, grab a cloth and small amounts of the creamed banana peel and begin polishing your silver. The shine will be breath taking.

SOURDOUGH STARTER with WILD YEAST

SOURDOUGH STARTER with WILD YEAST
Wild yeasts exist in the air around you and to some extent on the wheat berries. There are wild yeasts on grapes (unsulphured) and apples and other fruits. It is those wild yeasts which are 'captured' to make a sourdough starter. The process takes from 3 to 5 days. I wish I had specific amounts for you, but you could start with 1/4 to 1/2 cup of flour and mix in enough warm (not hot) water to make a thin paste. DO NOT make it too soupy. That, in fact, is the trick to a good starter, according to the French bread makers, and I think they should know. And after you've fooled around with the flour and water thing, you might wish to branch out into adding those unsulphured grapes, apples, sour milk, etc as a catalyst in order to capture other strains of yeast. Each of these strains has a slightly different taste. In fact if you move to another area, you might end up with a starter that produces an entirely different flavor. For instance, San Francisco sourdough bread is well known and has a distinct taste due to the wild strains in the air there. On day one you mix the flour and water (and add any catalysts to encourage fermentation) and place in a warm spot. After 3 days, the dough should be moist, inflated, and slightly sour. More flour and water is added (mixed in) and left to sit in a warm spot. After 2 days the process is repeated. Then the next day it is done again. Note the order: 3 days, 2 days, 1 day. At this point you should be able to make a loaf of bread using part of the starter and adding back what you took out in the form of more flour and water. Rule of thumb: Use about 10% starter to size of loaf. In the case of a 2 lb loaf this is a bit over 3 oz of starter (3.2 to be exact). For a 1 lb loaf 1.5 oz would be used. A book that describes this process in great detail is The Village Baker by Joe Ortiz, copyright 1993, published by Ten Speed Press, Berkley CA. If it's not still in print, try the used books stores, that's where I got mine. Or try your local library. If they don't have it, they might be able to get it for you. ©2008 by Ernestina Parziale

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