5.19.10

Dear Husband,

On Friday, you drove me to Corpus in a monsoon.  Then we stopped and you had to swim to the truck to pull up and pick me up so I wouldn’t get my leather flip flops and purse wet.  On Saturday morning, you woke up with me at 5am, then let me go back to sleep while you ran, then came back and woke me up, dropped off all of my friends, picked up my friends, held my umbrella, gave me the best pep talk eva, bought me dinner, forced Gatorade into my body because I stink at post-race fueling, and missed the Houston Crit.  On Sunday you drove me back to Houston and helped with the abode and groceries.  Stellar job.  Epic, perhaps.  Monday you were the best running buddy.  You motivate me to no end.  And last night when you told me I owed you tons of push ups, it was true.  And I know it. 

Nose flip,

Wife.

I could learn a lot from Jessica

 

I can sorta run, but I canNOT jump

This weekend, 6 girls and one hero of a man (maybe my husband) set out to Corpus Christi to run the Beach to Bay Marathon Relay.  Each leg was around 4.somethin miles.
As we were driving into Corpus through a massive downpour, we were positive the weather would be okay for the race.
Fail.
The race started at 7am and it.poured.the.whole.time.  Our 1st leg had to run on the beach and our 3rd leg had to run up and over a causeway in the hardest part of the storm.  You would think that once you got up and over that thing, the rest of the leg would be cake.  Except that the wind was in her face.
I ran the anchor and probably one of the easier parts of the race.  It was still raining and the wind was blowing.  Apparently these conditions are ideal for me because I ran my fastest race pace ever.
And then, of course right after I finished, the sun came out and the rest of the weekend was gorgeous.  But, I think we all prefer rain to heat.  Maybe that's just me?

The group post-race at the top of the madness that was the after party.  We look dang good for running through a hurricane.

And then Erin suggested a jumping picture.  Not my forte apparently.

That's where Mel and I karate chopped each other

Yeah that's me on the ground.

 

I think the problem here is that I jump way too quickly for everyone else.  Like lightening.  I'm up and down before you can blink.  No?

There it is.

Don't worry, after this we went to the beach so I could get some sun and not blind you with my fluorescence.

This handsome man was there too...

It would have been absolutely impossible for us to do this race without him.  He planned out our leg times, figured out the circus show that was the shuttle system, drove us to our starting points, picked up runners, held umbrellas, ran to the truck, ran back to the truck, cheered, high fived, took pictures, and when the race was over, he lugged our cooler down to the beach for us.

He. rules.

High five to Crossing the Line Jelly Jelly Shake Your Belly for an epic race.

Would someone like to explain THIS?!?!?!

Why are the pepper plants making mushroom friends?

No, seriously, someone help me.

I want them gone.

I don’t care if they’re really fun guys…I hope someone gets that.

It’s Friday, party people!

Bon appequiche

Spinach and Red Onion Quiche
Preheat oven to 350

You need a frozen pie crust from the store.  We bought organic whole wheat.  Poke holes in the crust to keep it from making bubbles. 

When the oven is ready, cook the crust alone for about 20 minutes.

While it cooks, cut up a red onion and throw it in a skillet with a smidge of olive oil for about 4-5 minutes or until soft.  Then add 1 clove finely chopped garlic and cook for about 30 seconds.

Trim and slice some shitake mushrooms and add them to the skillet. You can buy these pre-sliced in some stores.

Cook until softish – about 4 minutes.

Chop up tons of spinach and add it to the pan.  Cook it until it is wilted- about 1-2 minutes.

Pour the cooked mixture into a strainer and press with the back of a spoon to get the moisture out.

Transfer the mixture to the cooked crust and spread evenly.

In a medium bowl (I used our pancake bowl for easy pouring), plop in 3 large eggs

love those hands.

3/4 cup milk.  The recipe called for almond milk, but I’m all why am I going to go buy a different milk just for this when I have milk in the fridge?!  So I used cow.

add 1/2 c grated parmesan cheese, a dash of nutmeg, salt, and pepper, and whisk together.

        

Pour evenly over the spinach mixture

and bake for about 40-45 minutes.  When you pull it out, let it stand for 15 minutes.

First quiche I’ve ever made = friggin good.

Here’s the nutrish on this one.  Very good.  You can change the fat in this based on which crust you choose.  Ours had a smidge more fat than we like, so next time we’ll look for one that suits us better or go crust-less.  While our quiche cooked, we did Yoga Meltdown.  A little butt kicking earned us some quiche for sure.