It is not all beer and sausages - Part Twelve

It is not all beer and sausages – Part Twelve

 

Lap one runners begin the steep descent to Governors Bay in Lyttleton Harbour

 

For the third consecutive year the NZ Road Relay championships were held over the Christchurch to Akaroa road course. This 74km, eight lap race is fantastic on a fine spring day, and yesterday was one of those days. The M50s from Scottish Harriers were light in numbers this year so we raced in the M40 grade with a wide array of ages in our team. I ran a flat leg of 9.4km in glorious running conditions, if anything it was too hot. I started off too fast and slowed towards the end kilometres, although I was pleased that I maintained an even pace over the last few kms. I was afraid that I might just run slower and slower, but I managed the last kilometre a tad quicker than the previous pace I had set. Although I had wanted to run faster I was satisfied with my time. I even managed to pass a couple of runners, while the speedy athletic juniors who ran a shorter course steamed past me at a great rate of knots.

Speedy John hands the baton over to me.

As I have identified in previous posts about this event some people turn up hoping for a medal - we turn up to have an enjoyable time. There were 14 teams in our grade and we were a minute off achieving a top ten placing. In relays you compete against teams that are running a comparable race to you. We were particularly keen to beat our club’s Senior Women’s team. Although the lead seesawed as the event progressed we were able to prevail, and arrive before they did at the Akaroa Recreation Ground.

 

Although we did not figure at the sharp end of the event, I have no doubt that we had the best selection of beer and sausages in our van. The sausages were the perennial favourite of kabanosy and a Polish kranksy from Park Avenue Quality Meats. The beer selection in the van was Epic Pale Ale, Founders Pale Ale and Speights. We were able to soak in the sun, enjoy the heat on our backs and even witnessed rams becoming a eunuchs in one the paddocks as we passed. It was a very enjoyable day of camaraderie and bonhomie.

 

 

The kabonosy sausage were very well received - they have a meaty taste and moderate level of smokiness which seem to have universal appeal among sausage eaters. Everyone in the van preferred the kabonosy, which is what I expected. The Polish kranksy with an initial mild garlic taste on the palate, is followed by a hint of pepper. The Epic Pale Ale was refreshing with a mild taste of hops.

It is only on driving back to Christchurch that the distance you have covered is really evident - it is a long way. Next year’s event is in Rotorua and we will look forward to running over a new seven lap course in 2016.  

For other parts of this series, see this index.

The view down to the finish and Akaroa Harbour.

 

Polish Kransky at the Marae

Polish Kransky at the Marae

I was at Park Avenue Quality Meats brought some Polish kranksy. This sausage is made from 1/3 beef and 2/3 pork. It is gluten free. The sausage meat has a moderate amount of garlic and black pepper added.

I took these sausages with me when I went to Te Kakano o te Aroha Marae (The Seed of Love Marae) in Randwick, Lower Hutt. This is an urban marae, it was established by Tuhoe and is also affiliated to the Presbyterian Church. The wharenui (large house) is dedicated to Rua Kenana from Tuhoe, and John Laughton, a missionary who lived and worked in Te Urewera in the earlier part of the twentieth century.

 

 

During our time at the marae I was in charge of kai (food) for the group who were staying. As someone who likes kai, I enjoyed the time supervising the preparation and eating of the food. Delegation was to the fore and I only helped to prepare one meal, other people staying at the marae were responsible for other meals. I had the role of oversight of the kai preparation. However I was aware that I was a guest in someone else’s kitchen. We had a surfeit of kai during our noho marae(time on the marae), it made for an enjoyable stay.

 

 

 

The sausages were served as part of an evening meal and quickly disappeared. Other people at the marae knew I had brought sausages, and also anticipated and commented that the sausages I supplied would be of high quality. Life it too short to eat a poor quality sausage. Yet again Gordon and his team at Park Avenue Quality Meats delivered. These sausages have an aroma of garlic. When eaten garlic is the first taste which is followed by the pepper. All the flavours are moderate and complement the blend of pork and beef. This is a very good eating meaty sausage that was appreciated by the carnivores at the marae. Many favourable comments were made by people who ate the sausages.

I also made a cauliflower, broccoli and blue cheese quiche. We had a few vegetarians in our group. In preparing for the noho I had establish the dietary needs of our group. I liked the colleague who responded with, "Not too many veges." Now here is a person who will appreciate a good sausage. And he did.