Thursday, November 10, 2011
Next Race...
Wednesday, November 9, 2011
Mark's Birthday
What is the past tense of Skydiving? Skydove sounds way wrong. Anyway, that is what we did for Mark's birthday.
Before anyone freaks out, it was at iFly in Renton and was an indoor wind tunnel, so there was no jumping out of an airplane!
Mark has been wanting to do this for a long time, and we had a blast! We each had two, one minute sessions in the wind tunnel, and we were all able to fly solo at different points.
It is much harder than it looks to get the correct body position to "free fall", and I was way sore the next day from holding my legs in the right spot. But, it was so much fun!
Yesterday was his actual birthday and the three of us decided to check out a Korean BBQ in Lakewood, and it was amazing!!! We are very adventurous food people and I ate stuff like pork jowl, and other stuff I had never had before. The fun part was you get all your meat and sides and then you cook it yourself on the grill in the center of your table. We had so much fun trying all different combinations of yummy food.
The staff was wonderful teaching us what to do and what everything was, they adored Sky, the price was great and we will totally go back! I highly recommend Cham Garden Korean BBQ!
Some pics from iFly...
Before anyone freaks out, it was at iFly in Renton and was an indoor wind tunnel, so there was no jumping out of an airplane!
Mark has been wanting to do this for a long time, and we had a blast! We each had two, one minute sessions in the wind tunnel, and we were all able to fly solo at different points.
It is much harder than it looks to get the correct body position to "free fall", and I was way sore the next day from holding my legs in the right spot. But, it was so much fun!
Yesterday was his actual birthday and the three of us decided to check out a Korean BBQ in Lakewood, and it was amazing!!! We are very adventurous food people and I ate stuff like pork jowl, and other stuff I had never had before. The fun part was you get all your meat and sides and then you cook it yourself on the grill in the center of your table. We had so much fun trying all different combinations of yummy food.
The staff was wonderful teaching us what to do and what everything was, they adored Sky, the price was great and we will totally go back! I highly recommend Cham Garden Korean BBQ!
Some pics from iFly...
Me flying with the instructor keeping a hand on my leg so I don't hit the wall. The wind speed when I was flying was around 98 to 100 MPH.
Mark of course was good at it and lot's of solo fly time. His wind speed was between 107 to 111 MPH.
All of us geared up and ready to go. In the wind tunnel there is too much noise for the instructor to be able to talk to you so they use specific hand signals to communicate. This one means relax. Hold your position, but relax because stiff boards don't fly.
Sunday, November 6, 2011
Football
This is how Sky watches football....
...you can see how into it Mark is, obviously we are not watching the Steelers!
Friday, November 4, 2011
World Run Day 11/6
Sunday is World Run Day! What are your plans for running? Michelle and I are hitting 5 mile drive at 8:30 in the morning, rain or shine.
This is how Sky gets her run on...
Happy Running!!!!
This is how Sky gets her run on...
Happy Running!!!!
Thursday, November 3, 2011
Radom Thoughts
-Is there anything more fake than a Kardashian?
-I'm loving the cool yet sunny days we are having, makes running so much more fun!
-I broke down and got Sky thigh-high socks in the hopes they will stay on. Not sure how I feel about my baby girl in thigh-highs.
-Really wish I could just cook all day, I love being in the kitchen.
-I love the new speakers Mark installed in the kitchen, now I can hear the stereo when it's playing in the living room.
-It's perfectly acceptable to put Christmas stuff up now isn't it?
-I love listening to Sky talk herself to sleep over the baby monitor. She cracks me up!
-Why is the Social Security Office full of not "normal" people? People that sit next to you and fart so much they stink you out and then have the nerve to blame it on my baby?!
-I can't believe how hard it is to stay on task. I just love sitting and talking to/playing with Sky so much that I don't get half of what I should get done, done.
-Love the Ellen show!! I look forward to it every day.
-I really don't enjoy Dodgeball as much when we lose. I use the drive home to stop being pissed.
-I kind of want to do a year of not buying any clothing/shoes new. That means thrift store shopping for a whole year. If I do it I may have to modify it and add Ross and TJ Max so that it's only discount or thrift stores. Don't know though that I can commit to it for a whole year. But being unemployed may necessitate it. I will think about it.
-Half done with Christmas shopping, only the difficult to shop for people are left...off to see what I can find on-line.
-Oh one last thought, speaking of on-line shopping...I love getting FedEx and UPS packages. And way easier than dragging Sky around from store to store.
-I'm loving the cool yet sunny days we are having, makes running so much more fun!
-I broke down and got Sky thigh-high socks in the hopes they will stay on. Not sure how I feel about my baby girl in thigh-highs.
-Really wish I could just cook all day, I love being in the kitchen.
-I love the new speakers Mark installed in the kitchen, now I can hear the stereo when it's playing in the living room.
-It's perfectly acceptable to put Christmas stuff up now isn't it?
-I love listening to Sky talk herself to sleep over the baby monitor. She cracks me up!
-Why is the Social Security Office full of not "normal" people? People that sit next to you and fart so much they stink you out and then have the nerve to blame it on my baby?!
-I can't believe how hard it is to stay on task. I just love sitting and talking to/playing with Sky so much that I don't get half of what I should get done, done.
-Love the Ellen show!! I look forward to it every day.
-I really don't enjoy Dodgeball as much when we lose. I use the drive home to stop being pissed.
-I kind of want to do a year of not buying any clothing/shoes new. That means thrift store shopping for a whole year. If I do it I may have to modify it and add Ross and TJ Max so that it's only discount or thrift stores. Don't know though that I can commit to it for a whole year. But being unemployed may necessitate it. I will think about it.
-Half done with Christmas shopping, only the difficult to shop for people are left...off to see what I can find on-line.
-Oh one last thought, speaking of on-line shopping...I love getting FedEx and UPS packages. And way easier than dragging Sky around from store to store.
Tuesday, November 1, 2011
Recipe of the Week
Mexican Pot Roast in a Tequila-and-Chile Sauce
Spice Rub:
-1 teaspoon ground cumin
-2 teaspoons fresh oregano, chopped (or 1 teaspoon dried)
-2 teaspoons pure New Mexico, California, or Ancho Chile Poweder
-1/8 teaspoon ground allspice
-2 teaspoons salt
-1 teaspoon black pepper, freshly ground
Pot Roast:
-1 boneless chuck roast or rump roast (about 4 lbs), tied
-1 tablespoon olive oil
-2 cups onions, thinly sliced
-2 tablespoons garlic, finely chopped
-3 tablespoons tomato paste
-1 cup tequila
-2 tablespoons tomato paste
-1 tablespoon fresh oregano, chopped (or 1 1/2 teaspoons dried)
-2 tablespoons (about 1 chile) fresh jalapeno, chopped (optional)
-1/2 cup pineapple juice, fresh or canned
-1/4 cup lime juice, freshly squeezed
-1 cup canned low-sodium chicken broth
-1 bunch cilantro stems, finely chopped (save leaves for garnish)
-salt
-black pepper, freshly ground
-lime juice
Garnish:
-fresh pineapple, cut into chunks
-reserved fresh cilantro leaves, chopped
-red onion, finely chopped
1. Preheat oven to 325 F
2. In a small bowl, combine all rub ingredients. Sprinkle over meat.
3. Heat oil in a large, heavy-lidded pot or Dutch oven over medium-high heat and brown meat until all sides are nicely browned, about 7 to 10 minutes. Transfer meat to a platter. Pour off all but 2 tablespoons or so fat and add onions.
4. Cover pot and cook onions until they are soft and just beginning to color, about 10 minutes, stirring occasionally. Stir in garlic and chile powder and cook 1 minute.
5. Pour in tequila and stir, scraping up any browned bits from bottom of the pan. Bring to a boil and reduce tequila to about half. Add tomato paste, oregano, optional jalapeno, pineapple juice, lime juice, chicken broth, cilantro stems. Stir and bring to a boil.
6. Add back reserved meat. Reduce to a simmer, cover, and place in middle of oven. Bake until meat is fork-tender, about 2 hours. If not tender, continue to cook, checking every 15 minutes. Transfer pot to stove-top. Remove and keep meat warm and degrease the liquid.
7. Reduce liquid at a boil until it just becomes syrupy. Season with salt, pepper, and lime juice if needed.
8. Slice meat into 1/2 inch thick slices or cut into chunks and arrange on a platter. Pour on some of the sauce. Let guests add their own garnishes to taste.
Mark LOVES this dish, and we found that shredding the leftover meat, warming up some corn tortillas and topping with the Garnish ingredient turned the pot roast into amazing tacos!!!
Enjoy!
Spice Rub:
-1 teaspoon ground cumin
-2 teaspoons fresh oregano, chopped (or 1 teaspoon dried)
-2 teaspoons pure New Mexico, California, or Ancho Chile Poweder
-1/8 teaspoon ground allspice
-2 teaspoons salt
-1 teaspoon black pepper, freshly ground
Pot Roast:
-1 boneless chuck roast or rump roast (about 4 lbs), tied
-1 tablespoon olive oil
-2 cups onions, thinly sliced
-2 tablespoons garlic, finely chopped
-3 tablespoons tomato paste
-1 cup tequila
-2 tablespoons tomato paste
-1 tablespoon fresh oregano, chopped (or 1 1/2 teaspoons dried)
-2 tablespoons (about 1 chile) fresh jalapeno, chopped (optional)
-1/2 cup pineapple juice, fresh or canned
-1/4 cup lime juice, freshly squeezed
-1 cup canned low-sodium chicken broth
-1 bunch cilantro stems, finely chopped (save leaves for garnish)
-salt
-black pepper, freshly ground
-lime juice
Garnish:
-fresh pineapple, cut into chunks
-reserved fresh cilantro leaves, chopped
-red onion, finely chopped
1. Preheat oven to 325 F
2. In a small bowl, combine all rub ingredients. Sprinkle over meat.
3. Heat oil in a large, heavy-lidded pot or Dutch oven over medium-high heat and brown meat until all sides are nicely browned, about 7 to 10 minutes. Transfer meat to a platter. Pour off all but 2 tablespoons or so fat and add onions.
4. Cover pot and cook onions until they are soft and just beginning to color, about 10 minutes, stirring occasionally. Stir in garlic and chile powder and cook 1 minute.
5. Pour in tequila and stir, scraping up any browned bits from bottom of the pan. Bring to a boil and reduce tequila to about half. Add tomato paste, oregano, optional jalapeno, pineapple juice, lime juice, chicken broth, cilantro stems. Stir and bring to a boil.
6. Add back reserved meat. Reduce to a simmer, cover, and place in middle of oven. Bake until meat is fork-tender, about 2 hours. If not tender, continue to cook, checking every 15 minutes. Transfer pot to stove-top. Remove and keep meat warm and degrease the liquid.
7. Reduce liquid at a boil until it just becomes syrupy. Season with salt, pepper, and lime juice if needed.
8. Slice meat into 1/2 inch thick slices or cut into chunks and arrange on a platter. Pour on some of the sauce. Let guests add their own garnishes to taste.
Mark LOVES this dish, and we found that shredding the leftover meat, warming up some corn tortillas and topping with the Garnish ingredient turned the pot roast into amazing tacos!!!
Enjoy!
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