Sunday, February 28, 2010
Saturday, February 27, 2010
Tuesday, February 23, 2010
length: 27.5", 25th percentile
weight: 16 lb 9oz, 5th percentile
head: still huge
She is going down in the percentiles but the doc isn't worried at all. She is a busy little bee and just a bit slender. She got an A+ for health today.
Sunsets are one of the reasons we love this place.
Daddy and his girl.
Mike, S, and Margie on a walk. She left yesterday and we're so sad!
Saturday, February 20, 2010
My mom also thought she was going to die with 4 weeks of no Selah pics. Here you go, Grandmas!
Friday, February 12, 2010
Wednesday, February 10, 2010
Radicchio Arugula Spaghetti
2/3 box whole wheat spaghetti
1 package Prosciutto, chopped (I added this to the original recipe)
4 T. olive oil
2 T fresh thyme leaves
3 large cloves garlic
1/2 radicchio, thinly sliced
2-3 cups arugula, roughly chopped
juice of 1 lemon
1 c fresh parmesan
salt and pepper to taste
Boil spaghetti according to directions. Save 1 mugful of starchy pasta water for the sauce before you strain the pasta.
While the pasta is cooking, brown the prosciutto, remove from fry pan and set aside. Add olive oil to pan, then add thyme and garlic. Simmer on medium heat until very fragrant, about 5 minutes.
Meanwhile, place radicchio and arugula in a large bowl, squeeze in the lemon juice and pasta water and toss. When spices are fragrant, add them to the greens along with the pasta and parmesan. Mix and enjoy.
Tuesday, February 9, 2010
Now I just have to confront my self doubt and believe that I can actually finish the race. I know success is dependent upon my state of mind and that will be my biggest challenge by far as I work toward this goal. Right now, I consider myself pretty out of shape and I have a lot of work ahead. My IT band was inflamed for nearly a month after the Vegas marathon, so I had to take it easy. Workout options in this small town are somewhat limited in the middle of winter: the nearest pool is 30 minutes away (with a full time job and an infant, I don't think so...), biking on the ice is not ideal, I'm too cheap to buy a membership to the one gym in town, and I would rather rub salt in my eyes than ride the bike trainer inside. So, I stuck to running much less than normal, maybe 10-20 miles/week. The last few weeks have been better and I'm now up to my regular 40 miles/week, but it doesn't feel very easy and I haven't done a run longer than 9 miles since the marathon. Alas, it is really okay and I'll be in shape by the time the first race rolls around.
Here is the official race schedule for the year (subject to change, of course):
April 17th, Desert RATS 25 mile: I've done this race 3 times in the past, '06, '07, '08 (I watched with 3 week old Selah in the Bjorn in '09). My goal is break my PR of 4:38.
May 1st, Collegiate Peaks Trail Run 50 mile: This was my first ultra ever in 2007. My goal is to break my 50 mile PR, 10:31.
June 26th, Seattle 1/2 marathon. Mike is doing the full marathon and I get to push Selah in the Chariot. I consider this a just for fun race. Hopefully, we'll be able to hook up with our friends Joe and Heidi while we're up north.
July 17th, the big one! Tahoe Rim Trail 100 mile. Goal? finish without dying :)
October 17th, Denver Rock n Roll Marathon.
December 5th, Las Vegas Rock n Roll Marathon. I did the 1/2 at 22 weeks pregnant in 2008 and this was my first "official" marathon in 2009. My goal is to break my marathon PR of 3:30.
It's going to be a big year!
Friday, February 5, 2010
They are both adapted from Rachael Ray recipes. I never follow a recipe very well, so I wrote them out as I made them, not as the originals were. If you make one, please let me know what you think.
Chicken Pot Pie (If this is not a husband/child pleaser, your eaters are too picky:)
- 2 boneless, skinless chicken breasts, poached and shredded or diced
- 1 onion, chopped
- 2 tablespoons olive oil
- 1/4 pound button mushrooms, chopped
- 2 carrots, chopped
- 2 ribs celery, chopped
- 1 russet potato, diced
- Salt and ground black pepper
- 3 tablespoons flour
- 1/2 cup white wine
- 1 cup milk
- 1-1 1/2 cups chicken stock
- 5 to 6 sprigs fresh tarragon, leaves picked and chopped
- 3 tablespoons Dijon mustard
- 1 cup frozen peas
- 1 sheet puff pastry or pie dough, defrosted if frozen (I used Pepperidge Farms, no hydrogenated oils)
- 1 egg, lightly beaten with a splash of water
Preheat oven to 375ºF.
Poach chicken breasts. To poach, place chicken breasts in a pan and mostly cover with water. Simmer, uncovered, until meat is cooked through, about 12 minutes. While meat is cooking, cut up veggies and brown in olive oil. Season with salt and pepper. When veggies are cooked through, sprinkle with flour, toss lightly to coat, and cook for about a minute. Deglaze pan with white wine and add stock and milk. Return to a simmer and add peas, tarragon, mustard, and shredded chicken. Stir until sauce starts to thicken, 2-3 minutes.
Transfer to a casserole dish and cover with the pastry dough, trimming it as needed to cover the entire surface (a good way to do this is to put the casserole dish on top of the dough and trace around the dish with a knife). Make a few slits in the dough to allow steam to escape, then brush the top with the beaten egg.
Bake the pot pie until the filling is bubbling and the crust is golden brown, about 30 minutes.
Chicken, Tomato, and Arugula pasta toss
- 2/3-1 lb. whole wheat penne
- 3 T olive oil
- 2 boneless, skinless chicken breasts, diced
- 2 t. poultry seasoning
- 3 large cloves garlic, minced
- 1 large red onion, chopped
- 2 pints grape tomatoes
- 3 T flour
- 1 c. red wine
- 1 c. chicken stock
- 2 cups fresh basil, chopped
- 3 cups arugula, roughly chopped
- 1 cup shredded Parmesan