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I've got a time in my head for a 10K race when I was in my prime... which was my PB (never to be beaten!) - nothing special, but just better than 6 minute miles.
Then I read something last month where it said "runners will often have stories of great times, like a 38 minute 10K... but they'll never have proof".
OMG I thought... that's me! (though I was a bit better than 38 mins). I bet no one believes me. Maybe I don't believe me - it's a long time ago!
I did have a print out of my time... but I've lost it. I'd love to see proof. I contacted the current race organisers... and they kindly had a look.. and said that they had electronic records going back quite a few years, but unsurprisingly not back to the eighties.
So... I just wondered if there are any avid record keepers on here, who maybe kept results from Ribble Valley 10Ks from that era. I'm not even sure of the year. I could make a small donation to a charity of the choice of the first person to give me my time!
Ha ha!
I'd rather deal with real names by PM... the first question is whether I'm lucky enough to find someone who perhaps ran in the RV10K a few times in the eighties, and happens to be the sort who keeps results sheets.
Dave The Ex- Spartan wrote (see)
Blackburn harriers have a decent website, why not try them ?
Thanks Dave... I did that, and they kindly had a dig around. Their electronic records go back to the nineties, not eighties. I think I'm going to have to hope I come across an enthusiast who doesn't throw things like that away! I'd have to be lucky.


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Hotel Waldorf
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My First Trip Abroad
... the background and people in medieval costume running around. Turns out a Japanese tv show was filming that day. If only I brought my medieval garb I could have been in extra in some Japanese tv show. The day was pretty much sent walking around the small city and taking in the views. On such a nice day it was a much needed break. ...
Day 51 - Republica San Marino City/State
... Rocca or the rock. In fact it served as a prison for a couple hundred years until 1975. We walked the spine of the mount towards the North where an aerial tram takes visitors up the mountain. We visited the church as well as several plazas and government buildings along the way.
We enjoyed a lunch in the old town and Kathy got side tracked by a pair of boots in one of the shop windows, we didn't leave empty handed! After about three hours we left San Marino ...
'Nothing' but an evening beach stroll
... except to say that we finished the day feeling very relaxed'. We topped off our relaxing day doing something by an evening beach walk. It was lovely to leave the apartment and do something that is at least worth remembering otherwise our day would have been a full day of something that really means ...
Farewell to beautiful Venice
... up the stairs and got off as quickly as I could. There was no point even trying to apologise because if he didn't speak English I would probably have just made it worse. Another tourist brownie point lost with the locals. It must have been the day for rude people (and by people I mean me!) because on the walk from the airport back to our car we passed three different groups of people who were walking along the path three ...
Milan day 2
... getting ready for the film festival - saw lots of cats, carp and turtles. The park is in the shadow of a Castello (castle) and a lovely find. Find out more about Castello Sforza here https://en.m.wikipedia.org/wiki/Sforza_ Castle
In the evening we got a bit lost looking for somewhere to eat and wandered a bit aimlessly. This is always a little frustrating however, as is often the case ...

subset: commoncrawl


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PING Eatery
Page Tools
Ping, Port Melbourne .
Photo: Roger Cummins
Great idea, well executed and expertly managed but inconsistency with the food mars the ultimate score.
WHERE: 49 Beach Street, Port Melbourne. Phone 9681 8881
FOOD: Vietnamese/Thai
COST: Typical small dish $12; typical main $18
WINE LIST: Brief but interesting
CORKAGE: n/a
WE DRANK: San Pellegrino 500ml $5
SERVICE: Strong
VALUE: Fair
OWNER: Gina Koutropoulos
CHEF: Lance Rosen with consultancy by Meera Freeman
VEGETARIAN: Many
OUTDOORS: Yes
WHEELCHAIRS: Yes but bathroom access difficult
PARKING: Street
CARDS: AE BC DC MC V Eftpos
WEB: www.pingeateryandbar.com.au
HOURS: Lunch midday-3pm, dinner 6pm-11pm seven days
Public holidays mean staying up late the night before. And so it was that a perfectly lovely Australia Day eve barbecue ended with a few pre-slumber minutes of the endlessly fascinating Jerry Springer Show.
I'm surprised US authorities haven't excluded Springer's program from the Free Trade Agreement; it certainly doesn't show mainstream America in a flattering light.
So, after an Aussie barbie of marinated lamb loin chops, various salads and McLaren Vale shiraz, I went to bed with the uncomfortable image etched on my mind of a rather pathetic, obese American chap eating live cockroaches.
They eat weird things in Vietnam, too. Visiting Vietnam last year, I didn't see any evidence of bug munching, although I did manage to eat cooked coconut grub, a barbecued cuckoo (what would the Swiss think?) and a truly memorable - and truly horrible - dish of fried goat udder.
PING, a particularly groovy new bar and restaurant in Port Melbourne, serves food that is largely inspired by that of Vietnam. But weirdness is definitely not on the menu.
PING's is a safe version of the food hundreds of thousands of Melburnians eat every week in Richmond, Footscray and Springvale; the food that introduced many of us to frequent dining out because of its accessibility, conviviality and affordability.
Frankly, I'm surprised it's taken so long for a gwailo to take the Vietnamese thing and massage it into a super-contemporary setting.
The gwailo, in this case, is Gina Koutropoulos, who was half of the successful duo behind the very groovy Veludo back in the old days (mid-90s). I've eaten at PING three times now; her experience shows.
It shows in the design, by Chris Connell, which although noisy, captures the light and makes the most of the period architecture in a thoroughly relaxing manner. The feel is modern, yet soft and it's a fun place to be.
It shows in the management of the place: PING runs like an atomic clock, with staff who create a great link between kitchen and floor.
It shows with menu construction. There is a series of smallish and larger dishes, both designed for sharing.
And there is a series of soups inspired by a number of Asian cuisines that are probably best kept to yourself. There is dim sum at weekends, too.
And it shows with a really smart collection of wines, well suited to the food and sensibly priced.
There are other gwailos involved with PING. Author and language scholar Meera Freeman consults to the restaurant on its menu, while Lance Rosen, formerly of Richmond Hill Cafe, is the head chef.
Three visits have seen a fair bit of the menu pass under my nose and most of it has been pretty good. Some of it is straight; some more interpretive.
More expensive than authentic Vietnamese cafe versions, to be sure, but not really comparable at an amenity level.
The most recent visit, however, could only lead to the conclusion that PING's food is inconsistent.
A "cellophane noodle salad with pork and Thai flavours" ($10) had been a highlight at lunch in December. It's a lovely dish of spiced minced pork, peanuts, fungus, herbs, dried shrimp, chilli, fried shallot and fishy/limey flavours, all bound up in firm bean thread noodle made from mung bean starch.
Today, the portion is much smaller, the noodles are mushy and overcooked, and the sourness of lime completely overbalances the whole.
Ditto a "Thai stuffed omelette" ($12), which comes with a chilli/fish sauce-based dipping sauce and a small pot of jasmine rice, all on smart white crockery: the thin omelette wraps a spicy, minced pork filling, and the hot/salty dressing really lifts the whole.
Today, the pork is insipid, bland and a little too wet. Not in the same league as the example at lunch before Christmas.
It's not all disappointing.
Rice paper rolls - $10 for three - are textbook versions, with prawns, pork, rice vermicelli and herbs, a little green onion tail protruding. They're made to order, I'd say, arriving soft and pliable with a dark soybean paste/sauce peppered with crunchy peanut and a bit of chilli. They're great.
PING's version of Peking duck ($5 each) is fairly effective, too: fresh, pliable whole crepes, a generous piece of roast duck breast, hoisin, cucumber and slivers of commercial pickled ginger, which my guest, a chef, thinks inappropriate, but didn't bother me.
Today, we follow with a special ($14) - a kind of special fried rice (served on a flat plate) littered with pieces of duck meat, lychee, egg, deep-fried shallots and coriander.
The duck/fruit combo is pretty good, although I'd like to see it served in something that retains the heat a little better.
And the curiously named but rather excellent "weeping tiger barbecued beef fillet" ($22), so named, apparently, for its chargrill stripes and the juices that "weep" from the rested meat.
It's excellent because the kitchen uses a very good - if small at about 175 grams - piece of eye fillet with more flavour than this meat usually offers, and cooks it with a dark crust revealing a juicy, medium rare interior with good structure and texture.
The beef itself has been rubbed with some kind of fibrous coriander/lemongrass paste before cooking, and is served with a sweetish dipping sauce, green bean segments and cherry tomato halves.
The sweetness of the sauce is incongruous. But it is close to your ideal low-carb, post-Christmas-excess dish.
To finish, there is a brilliant parcel of glutinous rice filled with banana grilled in a banana leaf and served with a coconut sauce ($9). It is garnished with sesame seeds and, with a little saltiness in the sauce, is about the most flavour-filled thing we try.
A trifle ($9), layered with cream and pandan sponge, lychee and pandan jelly, is finished off with a crumbled sesame praline. It's pretty successful, too.
But I can't help the feeling that some of the big flavours and rather adept Asian cooking I've experienced here before have gone on summer holiday and not returned yet, and that's a bit of a worry.
I like the PING concept. It represents informality in drinking and dining at its most sensible. But consistency with the food is fundamental to a restaurant's reputation.
I'd like to think this was an aberration; PING probably deserves a bigger score for the pleasure I know the place can provide, but I'm afraid they have some work to do.
1-9: Unacceptable, don't bother.
10-11: OK, some shortcomings.
12-13: Getting there.
14: Recommended.
15: Good.
16: Really good.
17: Excellent.
18: Outstanding.
19-20: Near perfection.


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Humorist magazine 'The Onion' has apologized for a tweet calling 9 year old Oscar nominee Quvenzhané Wallis "kind of a c–t" on Sunday night. The offending tweet was deleted after an hour, but the criticism online gained steam, with some activist calling on 'The Onion' to apologize. In response, on Monday morning, 'The Onion' CEO Steve Hannah apologized for the "crude and offensive" comment.
The initial tweet read: "Everyone else seems afraid to say it, but that Quvenzhané Wallis is kind of a c–t, right? #Oscars2013″
Hannah posted the following apology on 'The Onion' website:
On behalf of The Onion, I offer my personal apology to Quvenzhané Wallis and the Academy of Motion Picture Arts and Sciences for the tweet that was circulated last night during the Oscars. It was crude and offensive—not to mention inconsistent with The Onion's commitment to parody and satire, however biting.
No person should be subjected to such a senseless, humorless comment masquerading as satire.
The tweet was taken down within an hour of publication. We have instituted new and tighter Twitter procedures to ensure that this kind of mistake does not occur again.
In addition, we are taking immediate steps to discipline those individuals responsible.
Miss Wallis, you are young and talented and deserve better. All of us at The Onion are deeply sorry.
Wallis received an Oscar nod for her role in Beasts of Southern Wild.