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Rebecca Rusch doesnt have a lot of time to make food while shes hanging upside down from the side of a cliff or mountain biking through the night. The 48-year-old has won the 24-hour mountain bike world championships three times and the famous Leadville 100 mountain bike race four times. Dubbed The Queen of Pain, shes a former whitewater rafting and orienteering national champion, and a cross-country skiing Masters world champion.Needless to say, food thats easy to make and easy to eat is key to keeping her going. Recipes that have fewer than 10 ingredients, with simple prep, are essential, says Rusch.But its also important to Rusch that her meals do more than just fuel her. It needs to feed your body and feed your soul, she adds. Here she shares a soul-feeding meal she learned to love while on one of her many adventures.Day and time: After a long ride or workout, and sometimes for breakfast or even lunch!Place: At home in Ketchum, IdahoWhat Im eating: Congee (a savory rice porridge). It is hard to find in the U.S., so its either make it at home or seek it out when Im traveling back to Southeast Asia.Whose recipe: I discovered this dish in 2015 during my monthlong ride down the Ho Chi Minh Trail through Vietnam, Laos and Cambodia. I fell in love with the place and the food. Congee is served up usually for breakfast and during the cold season. There are many variations, but the basic foundation is rice and chicken broth. Its a comfort food that Ive grown to love and now make at home.Why Im eating it: Its easy to cook and makes the house smell great while its bubbling away. Plus, the ingredients list is short. It also keeps really well and makes great leftovers, so I usually make a big pot and serve it hot for dinner, then eat the leftovers for breakfast or lunch the next day.The recipe: Ingredients: 6 cups water 4 cups chicken broth 1 1/2 lbs. bone-in chicken legs or thighs 1 cup long grain rice 2-inch piece of fresh ginger 2 teaspoons kosher salt pepper to tasteGarnishes: Feel free to get creative with your garnishes. These are some of my favorites:Fresh cilantro Sliced scallions Diced hot peppers Hard-boiled egg Bragg liquid amino acid Roasted peanutsPrepare and chop the ingredients. Remove the skin from the chicken and trim excess fat. Slice the ginger into pieces, leaving the skin on. Hard-boil an egg if you want to add that as a garnish on top.Place everything, except the cilantro and other garnishes, in a large heavy-bottomed saucepan or Dutch oven and bring to a boil over a medium-high heat.Once boiling, reduce the heat to medium low and cook at a lively simmer, stirring occasionally, until the rice has completely broken down and the mixture is creamy. This takes about one hour.Turn off the heat. Remove the chicken from the pot and place on a cutting board. When its cool enough to handle, shred the chicken into bite-sized pieces, discarding the cartilage and bones.Return the shredded chicken to the pot. Stir to combine, taste and season with additional salt and pepper as needed. Ladle into bowls and top with cilantro, scallions and other garnishes. Air Max 90 2019 Wholesale . Bjorn, who had a 36-hole total of 8-under 134, made a testing six-foot putt to save par on the 16th and a birdie on the 17th before bogeying the final hole after a misjudged approach shot. 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Socceroos coach Ange Postecoglou has advocated the introduction of a national second division to sit beneath the A-League and act as a stepping stone to professional football.Citing the positive effect of the FFA Cup on state league football, Postecoglou believes there is merit in the idea of bringing together the top clubs from the various National Premier Leagues in one competition and give more opportunities to players and coaches.The goal would be for promotion to and relegation from the top tier - but until that becomes feasible, he reckons a new division would serve a purpose in giving second-tier clubs an incentive to grow and bridging the gap between the A-League and the NPL.When I was coaching A-League I used to get quite a few players from NPL clubs and even the training load was a massive jump for them, Postecoglou said.The divide between what were seeing in the A-League and in the NPL will become wider and wider unless we can provide a link between the two, because I see the A-League clubs becoming more and more professional.A really strong second-tier competition can surely help.Weve seen the FFA Cup provide that little of window of opportunity and you see how its been embraced by the whole football community.If you can bridge that gap by giving some incentive to some of the second-tier clubs to become a bit mmore professional, therell be more (talent) coming out of there.ddddddddddddPostecoglou said there would have to be tight controls around the administration of a second division, who would be allowed in, and how it would link with the A-League, if not immediately by direct promotion and relegation.Australia is one of only two major footballing nations, along with the United States, without promotion and relegation in their top-flight domestic leagues.It is a topic of increasingly hot debate in Australia and while FFA chief executive David Gallop recently described it as the ultimate prize for the sport, there are no plans to introduce it, and Australias geography and tough sporting market presents numerous challenges.Postecoglou described himself as pretty bullish about immediate A-League expansion, with a second tier and promotion and relegation ideally to follow.For me the first stage is to say lets get some more teams in the top division, provide more opportunities for players and supporters and I think youll find from there, growth will kind of happen anyway, he said.I understand theres economics behind it but from where I sit, I think theres a real need for it, and sooner rather than later. 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