Another good reason to train for a marathon - all the good food you get to eat! In the predawn hours, while most folks are still fast asleep, Mobile's marathon runners take to the streets. They are the elite, the endurance runners. They have achieved an impressive goal few ever attempt - to run the distance, 26.2 grueling miles. Ben and Victoria Stimpson are among the runners. The couple and a sizable group of their fellow athletes get together the night before a big race for feasting and support. "A huge part of having a good marathon experience is the food," says Lisa Drew, one of the Stimpsons' running companions. "A marathon is such a long distance, you want to be fueled with lots of carbohydrates. I eat lots of rice and pasta the week before. Then, two nights before, I eat a big meal. On the eve of the race, I top it off, but not too heavy." Kennon Drew, Lisa's husband, also a marathon runner, says, "Ben's spaghetti and a glass of red wine are good preparation." Ben agrees. "All real marathon runners drink a couple of glasses of red wine the night before." Most of the runners list bagels, peanut butter and bananas as the popular breakfast of champions. "I am a Pop-Tart man myself," says Ben. "I like to eat two frosted strawberry Pop-Tarts and a banana on the morning of a race." Camaraderie is another key to surviving the lengthy race. One of the group's favorite marathons was in Chicago a few years back. "About 10 of us all ran together for the first 20 miles. It was so much fun, we talked almost all the way through," says Lee Ann Galloway. But, the last six miles were punishing. "You get in a zone. You want it to be over, and you can't talk to anybody," says Lee Ann. "Then you hit the finish line, and it's just amazing. You forget all about the pain." Lisa concurs. "As soon as I cross the finish line, I always think 'I will never do this again.' Within an hour we are talking about the next race we want to do." START SMALL Ben says most runners don't start out aiming to run a marathon. "You might run a 5-K race, then a 10-K, then a half-marathon. You get addicted. When I started running 10 years ago, I couldn't run more than two miles. I was toast. I was fat and out of shape." Now, 22 marathons and countless pairs of running shoes later, Ben is 40 pounds lighter. He runs an average of 40 miles a week. The marathoners have established a pretty core group since 2000. Members include Lori Thomasson, Marty Walsh, Scotty Waters, Robert Hope, Jimmy Donaghey, Elinor Carter, Lewis Shreve, and Kristin and Joe Babington. All the members have participated in more than one marathon. Several have competed in more than 20. The average finish time is three and a half hours. "I have met very few people who have done just one marathon," says Ben. "Almost everyone goes on to do more. Once you have done all that training, you don't want to lose it." The training is arduous and quite calculated. "It has become an art and a science," says Ben. "There are very specific training plans that slowly build you up over about an 18 week period." Ben recommends halhigdon.com for those with marathon aspirations. SNAPPER SEVICHE This is a delicious, fresh-flavored, high protein appetizer, loaded with Vitamin C. Marathoner Marty Walsh and wife Mary double this recipe to feed the runners. 1 pound freshly caught red snapper, or other good quality white fish 1 medium onion, chopped salt and pepper, to taste pinch of cayenne pepper 1 clove garlic, minced 1 jalapeño pepper, minced 2 tablespoons chopped parsley 2 tablespoon chopped cilantro juice of 3 lemons juice of 3 limes Cut fish into pieces and place in Pyrex or oven-safe glass dish. Scatter onions over fish. Add remaining ingredients and cover with the juices. Refrigerate at least 4 hours before serving. (Fish will turn opaque). Serve with saltine crackers. Serves 10 - 12. BEN'S MEATY SPAGHETTI SAUCE The night before an important race, Ben Stimpson serves his carb-loading crowd spaghetti. He generally makes 2 big batches of sauce: the following recipe, and one without meat for a vegetarian alternative. 2 pounds Italian sausage, casings removed 1 1/2 pounds ground beef 3 (24-ounce) jars Classico tomato/basil spaghetti sauce 1/2 bunch fresh parsley, chopped 1 (8-ounce) package sliced mushrooms 1/2 (12-ounce) jar Heinz chili sauce 1 cup red wine 1 bottle Guinness beer 1 tablespoon Tony Chachere's In a large pot, brown meats together. Drain excess fat. Add remaining ingredients, stir to combine. Bring to a boil, reduce heat and stir again. Cover and simmer for about an hour. Stir occasionally. Serve over whole-wheat pasta. Serves approximately 16. BABINGTON'S FAVORITE CHALLAH BREAD Kristin Babington always brings her beautiful, hot, homemade breads to pre-race dinners. The challah is also dandy for sandwiches, she says, if fashioned into fatter loaves. 1 package active dry yeast 10 ounces water 1/4 cup sugar 1 egg 1 1/2 teaspoons salt 2 tablespoons oil 2 cups whole wheat flour 2 cups white flour 1 egg, beaten poppy seeds or sesame seeds for garnish Kristin uses a bread machine, set on the dough setting. Place yeast and water in machine. Add sugar, egg, salt, oil and flours. When the dough cycle is finished, dough should be smooth and elastic. Let the dough rest for 10 minutes. Divide the dough into 2 equal parts. Divide each of the halves into thirds. Then create 2 (12 - 14-inch long) braids from the thirds. Place the 2 braids on greased cookie sheet, at least 5 inches apart. Preheat oven to 350 degrees. Let braids rise for 45 minutes. Brush braids lightly with beaten egg, being careful not to flatten the loaves. Sprinkle with poppy seeds or sesame seeds. Bake for approximately 25 to 35 minutes. Let cool on wire rack. Makes 2 big braided loaves. KRISTIN'S CHEESY HERB ROLLS 1 package active dry yeast 1 cup water 1/4 cup sugar 1 egg 1/4 cup butter 1 1/2 cup whole wheat flour 2 cups white flour 1 teaspoon salt 2 cups shredded cheddar cheese 1/4 cup finely chopped onion 1/4 cup (or more) snipped fresh herbs (Kristin uses mostly chives but often a bit of basil, thyme and parsley.) 1 teaspoon garlic salt Turn a bread machine to the dough setting. Place yeast and water in machine. Add sugar, egg, butter, flours and salt. When dough cycle is finished, dough should be smooth and elastic. Let dough rest on a floured surface for about 10 minutes. Roll dough into a 15 x12 rectangle. Mix together cheese, onion, herbs and garlic salt. Spread cheese mixture over dough and roll up lengthwise. Seal seam. Slice the roll into 9 or 12 pieces. Place pieces cut-side down in a lightly greased 9 x 9 baking pan. (Kristin then likes to spritz the rolls lightly with olive oil.) Cover and let rise 40 minutes to an hour, until doubled in size. Preheat oven to 375 degrees. Bake for 25 to 30 minutes. Remove from pan. Cool on wire racks and enjoy! VICTORIA STIMPSON'S SPICED SWEET POTATO CAKE WITH CARAMEL ICING Victoria Stimpson makes this lush, lovely cake to celebrate special occasions. It is the perfect finale for a pre-marathon meal. 4 (8-ounce) sweet potatoes 2 3/4 cups all purpose flour 2 teaspoons ground cinnamon 1 1/4 teaspoons ground ginger 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 2 cups sugar 1 cup vegetable oil 4 eggs 1 teaspoon vanilla Cook sweet potatoes in the microwave, for 16 minutes, turning once at 8 minutes. Cool, peel and mash. Preheat oven to 325 degrees. Spray Bundt pan with nonstick cooking spray. Sift all dry ingredients (except sugar). Measure out 2 cups of sweet potatoes, combine with sugar and oil and beat until smooth. Add eggs, 2 at a time. Add sifted ingredients and beat until blended. Stir in vanilla and pour into Bundt pan. Bake for 1 hour and 5 minutes. Cool in pan on a rack. When completely cool, turn out and drizzle generously with caramel icing. Serves 12 - 16. CARAMEL ICING 1 cup powdered sugar 3/4 cup packed dark brown sugar 1/2 cup whipping cream 1/4 cup butter 1/4 teaspoon vanilla Sift powdered sugar into a large bowl. Stir brown sugar, whipping cream and butter over medium low heat until melted. Turn up the heat and bring to a boil for 3 minutes, stirring occasionally. Remove from heat and add vanilla. Pour over powdered sugar and whisk for one minute. Let cool, stirring every once and a while for 15 minutes. Spoon lavishly over cake. ELINOR CARTER'S TURTLE BROWNIES These chewy, chocolaty caramel-laden confections are a sweet, petite treat at the end of a hearty feast. Elinor Carter baked up a batch for the most recent pre-race party. 1 (14-ounce) bag caramels 2/3 cup evaporated milk, divided 1 (18 1/2-ounce) package German chocolate cake mix 3/4 cup butter, melted 1 cup chopped nuts 1 (6-ounce) package semisweet chocolate chips Preheat oven to 350 degrees. In top of double boiler over medium heat, combine caramels and 1/3 cup of the evaporated milk, stirring constantly until melted and smooth. Remove from heat and set aside. Combine cake mix, melted butter and remaining evaporated milk in mixer and beat until well blended. Spread half of cake mixture into the bottom of a greased 9 x 13 pan. Bake 6 to 8 minutes. Sprinkle nuts and chocolate pieces over the baked cake, then pour the caramel mixture over the nuts and chocolate. Dollop the uncooked cake mixture over the caramel. Return to oven and bake another 15 to 18 minutes. Cool, then chill 30 minutes. Cut into small bars. Store at room temperature or freeze. Makes about 36 brownies. Image information: Main: Elinor Carter, Ben Stimpson, Kristin Babington and Lisa Drew unwind at a pre-race dinner party. Left: Kristin's Cheesy Herb Rolls Center: Ben's Meaty Spaghetti Sauce Right: An outdoor fireplace is decorated with an array of medals from previous marathon races. In front, running companions Marty Walsh, Jimmy Donaghey and Kennon Drew. Photos by Dan Anderson.