3 INJURY RECOVERY STORIES
That Prove the Power of PT
injuries that severely limited his playing time from 1999 through 2001. However, he was back to his unstoppable best by the 2002 World Cup, leading Brazil to the title with an astonishing eight goals during the tournament, all while sporting one of the worst haircuts of all time. Seriously, look below and tell us that’s not one atrocious hairdo.
a full recovery in an astonishing 10 months. Oh, and he would also rush for over 2,000 yards that year. BUSTER POSEY After bursting onto the scene and winning NL Rookie of the Year in 2010, Buster Posey suffered a gruesome injury early in 2012. During a collision at home plate, Posey fractured his fibula and tore ligaments in his ankle. How did he fare in 2013? He won the batting title, hitting a monstrous 0.346. Since then, he’s continued to be one of baseball’s premier catchers. RONALDO We had to include a soccer player in honor of the recently completed World Cup, and there’s no better example than Ronaldo — the Brazilian Ronaldo, not Cristiano. As one of the greatest strikers of his time, Ronaldo’s dominance was stalled by a series of knee
Playing sports comes with the threat of injury, whether you’re a professional athlete or rec- league regular. As sports science has advanced over the decades, so has the ability for athletes to fully recover from serious injuries. While the procedures and techniques used to get star players back on the field are constantly evolving, physical therapy is always integral to the recovery process. Here are a few famous cases where athletes returned to the field as good, if not better, than when they left it. ADRIAN PETERSON A combination ACL/MCL tear is a diagnosis that nobody wants to hear, especially not a running back who relies on their explosive lateral movement. That’s exactly what happened to All-Pro Adrian Peterson at the end of the 2011 season. In the past, rehabilitating an injury that severe would’ve taken at least a full year. With modern advances, however, Peterson was back on the field for the first game of 2012, making
Wisdom FROM HARRY
GRILLED LEG OF LAMB
I tried to be my friendly, doodle-like self, but after dragging her by her leash about 25 yards in the snow one winter day, she started to purposely avoid me. For the past year since her owner passed away, we have become closer. I can sense her sadness and loneliness, and I am playful with her, but much more gentle. I can tell she appreciates it, and she has warmed up to me. Sometimes we share the same couch together. So I guess if there is any wisdom to gain here, it would be this: Differences that cause discord can be disposed in time.
We have another dog in our family who we inherited from my owner’s mother, who passed away last October. The dog’s name is Malibu. Yeah, it’s true. She was shipped by air to Michelle’s mom, unordered, from one of Michelle’s sisters in California. The sister thought that a lady of 70-something years, with end- stage lung disease and who was on oxygen 24/7, needed a hyper-active, constantly barking, previously abused little American Eskimo dog to keep her company. Malibu and I did not get along very well in the beginning. My brand of friendship with other dogs is intensely playful, exuberant, and, I’ll admit, rough. So she was hyperactive, and I was playfully rough. That would be okay, I guess, except that she weighed about 25 pounds, and at that time, I was a svelte 50–60 pounds.
Ingredients
•
1 4–5-pound boneless leg of lamb, not butterflied
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2 tablespoons fresh rosemary, minced
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1/4 cup extra-virgin olive oil
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Salt and pepper, to taste
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8 cloves garlic, smashed and coarsely chopped
Directions
3. Heat grill to medium-high. Season lamb with salt and pepper and grill until lamb reaches an internal temperature of 130 F (medium rare). Cook time will vary depending on size of lamb pieces. 4. Let lamb rest, covered with tin foil, for 15 minutes. Slice thinly and serve.
1. On a large cutting board, cut between the muscles on the leg of lamb to divide into 4 pieces, pulling apart with your fingers if need be. 2. In a mixing bowl, combine
olive oil, garlic, and rosemary. Add lamb and toss to coat. Marinate for 4 hours at room temperature.
—Harry
Inspired by Food &Wine magazine.
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