Wednesday, December 18, 2013
Monday, December 16, 2013
Snowy Race Day
Ryan finished up his successful race season yesterday. He was hoping for a snowy race, and he got it! He had a great race and finished 21st of of 52. We are all so proud of how well he did this season. Five more months until mountain bike race season starts!
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| Warming up inside with a snowman friend. |
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| Waiting for Dad to come by. |
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| The infamous stairs. |
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| Yes, Ryan managed to pass people on the stairs. |
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| Enjoying a pretzel sandwich from one of the food trucks. |
Wednesday, December 11, 2013
Wednesday, December 4, 2013
Sunday, December 1, 2013
Happy Birthday Hudson!
You are one of a kind and we love you!
Wednesday, November 27, 2013
Monday, November 25, 2013
Cold!
It was a cold day for Cyclocross yesterday. The high was only 26! Ryan had a great race and finished in the top half of a very competitive field. He also raced on Saturday and finished 6th out of 19. He has had an amazing season and we are very proud of him. There is only one race left in the year, and Ryan is hoping for snow.
Monday, November 18, 2013
Storms and Swim
We had a crazy storm go through here yesterday. The schools are closed today due to damage and power outages. The middle school that Ryan first taught at when we moved to Lafayette was badly damaged. I am very thankful that this happened on a Sunday when the schools were empty. Our house is fine and we were some of the few that didn't lose power.
The boys took part in their swim club fun night on Friday. They had a great time swimming, playing crazy games, and eating pizza.
The boys took part in their swim club fun night on Friday. They had a great time swimming, playing crazy games, and eating pizza.
Thursday, November 7, 2013
Tasty Thursday
This skillet was fabulous! Make it, you won't be sorry. Great for a chilly fall day.
Chili Cornbread Skillet
Chili:
1 TB oil
2 cloves garlic, minced
1 small onion, chopped
1 jalapeno, chopped
1/4 cup tomato paste
1 can fire roasted tomatoes
3 cans beans (I used one kidney and 2 black)
1 TB chili powder
1/2 tsp cumin
1/2 tsp oregano
1 tsp salt
1 cup shredded sharp cheddar cheese
Cornbread:
1 cup yellow cornmeal
1 cup flour
1/4 cup sugar
1/2 tsp salt
4 tsp baking powder
1 cup milk
1 egg
1/4 cup vegetable oil
1. Add the oil, onion, garlic and pepper to a large, oven safe skillet. Saute over medium heat until the onions are soft and translucent.
2. Drain the beans and add them to the skillet, along with the tomato paste and diced tomatoes. Stir to combine.
3. Add the chili powder, cumin, oregano, and salt to the skillet. Stir to combine and bring to a simmer.
4. Preheat the oven to 425. In a large bowl stir together the flour, cornmeal, baking powder, sugar, and salt. In a separate bowl whisk together the milk, egg, and oil. Mix together the wet and dry ingredients.
5. Make sure the chili mixture is spread evenly in the skillet and then sprinkle the cheddar cheese on top. Carefully pour the cornbread mixture over the chili and cheese and spread it out evenly.
6. Place the skillet in the oven and bake for 25 minutes, or until the cornbread is golden brown.
The boys were bored Sunday afternoon, so we baked cookies together. I had them round up all the chocolate from their Halloween stash and we used it in the cookies. It was a tasty way to get rid of it.
Peanut Butter Candy Cookies
1 1/4 cups flour
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/2 cup butter, softened
1 cup creamy peanut butter
3/4 cup sugar
1/2 cup brown sugar
1 egg
1 TB milk
1 tsp vanilla
1 1/2 cups chopped Halloween candy (I used snickers, reeses's cups, and M&Ms)
1. Preheat oven to 350.
2. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
3. In the bowl of a stand mixer, beat the butter and peanut butter together until fluffy. Add the sugars and beat until smooth. Add the egg and mix until combined. Add the milk and vanilla and mix again.
4. Add the flour mixture and beat until combined. Stir in the chopped candy.
5. Drop by tablespoons onto baking sheets lined with a Silpat or parchment paper. Gently flatten each cookie. Bake for 10-11 minutes, or until the cookies are slightly brown on the edges.
6. Cool on the baking sheets for 5 minutes, and remove to a wire rack to cool completely.
Chili Cornbread Skillet
Chili:
1 TB oil
2 cloves garlic, minced
1 small onion, chopped
1 jalapeno, chopped
1/4 cup tomato paste
1 can fire roasted tomatoes
3 cans beans (I used one kidney and 2 black)
1 TB chili powder
1/2 tsp cumin
1/2 tsp oregano
1 tsp salt
1 cup shredded sharp cheddar cheese
Cornbread:
1 cup yellow cornmeal
1 cup flour
1/4 cup sugar
1/2 tsp salt
4 tsp baking powder
1 cup milk
1 egg
1/4 cup vegetable oil
1. Add the oil, onion, garlic and pepper to a large, oven safe skillet. Saute over medium heat until the onions are soft and translucent.
2. Drain the beans and add them to the skillet, along with the tomato paste and diced tomatoes. Stir to combine.
3. Add the chili powder, cumin, oregano, and salt to the skillet. Stir to combine and bring to a simmer.
4. Preheat the oven to 425. In a large bowl stir together the flour, cornmeal, baking powder, sugar, and salt. In a separate bowl whisk together the milk, egg, and oil. Mix together the wet and dry ingredients.
5. Make sure the chili mixture is spread evenly in the skillet and then sprinkle the cheddar cheese on top. Carefully pour the cornbread mixture over the chili and cheese and spread it out evenly.
6. Place the skillet in the oven and bake for 25 minutes, or until the cornbread is golden brown.
The boys were bored Sunday afternoon, so we baked cookies together. I had them round up all the chocolate from their Halloween stash and we used it in the cookies. It was a tasty way to get rid of it.
Peanut Butter Candy Cookies
1 1/4 cups flour
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/2 cup butter, softened
1 cup creamy peanut butter
3/4 cup sugar
1/2 cup brown sugar
1 egg
1 TB milk
1 tsp vanilla
1 1/2 cups chopped Halloween candy (I used snickers, reeses's cups, and M&Ms)
1. Preheat oven to 350.
2. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
3. In the bowl of a stand mixer, beat the butter and peanut butter together until fluffy. Add the sugars and beat until smooth. Add the egg and mix until combined. Add the milk and vanilla and mix again.
4. Add the flour mixture and beat until combined. Stir in the chopped candy.
5. Drop by tablespoons onto baking sheets lined with a Silpat or parchment paper. Gently flatten each cookie. Bake for 10-11 minutes, or until the cookies are slightly brown on the edges.
6. Cool on the baking sheets for 5 minutes, and remove to a wire rack to cool completely.
Monday, November 4, 2013
Pumpkin Paddle
Brooks and Hudson have been working hard at swim club. They joined the team in September and have practices 3x a week at the high school (thankfully only 5 minutes away!). 3 weeks ago, they had a practice swim meet with another local team. This past Saturday was their first big meet. Brooks and Hudson both competed in the 25 yd freestyle and 25 yd backstroke. As you can see from the videos below, they have really improved in just 3 weeks.
October 13, 2013
Developmental Meet
November 2, 2013
SCSC Pumpkin Paddle
(Brooks is in the 1st lane from the bottom and Hudson is in the 2nd lane)
(Brooks is in the 1st lane from the bottom and Hudson is in the 2nd lane)
Both boys improved their times. Brooks finished 12 out of 29 on the Freestyle and they were both middle of the pack on Backstroke. They were very happy with their finishes, and are proudly wearing their swim club shirts to school today.
Friday, November 1, 2013
Fun Friday
The boys made it around the entire neighborhood before the rain storm hit. Brooks was a "1890s guy" and Hudson was a race car driver.
Wednesday, October 16, 2013
Tuesday, October 15, 2013
Tasty Tuesday
I picked up a monster zucchini for one last batch of baking. This Zucchini Coconut Bread is really tasty, and on the healthy side of things as far as zucchini bread goes.
Zucchini Coconut Bread
3/4 cup unbleached flour
3/4 cup whole wheat flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1 1/2 cups shredded zucchini
1/2 cup brown sugar
1/4 cup sugar
1/2 cup yogurt or buttermilk
1/4 cup coconut oil, melted
1 egg
1 tsp vanilla
1 cup shredded unsweetened coconut
1. Preheat the oven to 350. Grease a 9x5 loaf pan.
2. In a large bowl, whisk together flours, baking soda, baking powder, salt, cinnamon, and nutmeg.
3. In another large bowl, combine zucchini, sugars, oil, yogurt, egg, and vanilla.
4. Add the wet ingredients to the dry ingredients and stir until moistened. Stir in the coconut.
5. Pour the batter into the pan. Bake for 50-60 minutes or until done.
Grits? For some reason I had been craving them. Everyone flipped out for these and scraped the pot clean. Next time I'm making a double batch. I did remove my chorizo from the casing and cooked it in the skillet like we always do. We get fabulous chorizo made at our local Mexican grocery store. If you have one, try their chorizo, it's always better (and usually cheaper) than the stuff at the big box store.
Roasted Poblano Grits w/Chorizo
2 poblano peppers
1 cup milk
3 cups water
1 clove garlic, minced
1 tsp salt
1 cup quick cooking grits (not instant)
2 T butter
2 links chorizo, cooked
1. Roast the poblanos over the flame of your gas stove until charred. Place in a glass bowl and cover with plastic wrap to steam for 10 minutes.
2. After they have rested, peel away as much of the charred skin as you can. Remove the seeds and chop the peppers.
3. Add the garlic, milk, water, and salt to a sauce pan. Cover, and bring to boil over medium heat.
4. When it reaches a full boil, pour in the grits while stirring. Also stir in the chopped poblanos. Return to a boil, and turn down to medium-low and allow it to simmer with the lid on for 5-7 minutes.
5. Stir in the butter, and add more salt if needed.
6. To serve, scoop the grits on plates and top with the desired amount of chorizo.
Looking for a easy fall meal? This is it. It made the house smell fabulous and tasted amazing. Next time I think I'll throw in some red potatoes too. I served it with a loaf of crusty bread.
Oven Roasted Autumn Medley
1 medium onion
1 1/2 lbs sweet potato
2 medium apples
2 TB olive oil
1 tsp dried basil
1 tsp dried rosemary
1/2 tsp salt
freshly cracked pepper
2 links bratwurst (or apple or turkey sausage)
1. Heat the oven to 400. Cut the apple, onion, and sweet potato into one-inch chunks.
2. Place the chopped apples, onions, and potatoes in a 13x9 dish. Toss with the olive oil and seasonings.
3. Nestle the sausage down into the veggies. Bake for 45 minutes, turning the sausage after 25 minutes.
4. After removing from the oven, slice the sausage, and add it back to the dish.
Zucchini Coconut Bread
3/4 cup unbleached flour
3/4 cup whole wheat flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1 1/2 cups shredded zucchini
1/2 cup brown sugar
1/4 cup sugar
1/2 cup yogurt or buttermilk
1/4 cup coconut oil, melted
1 egg
1 tsp vanilla
1 cup shredded unsweetened coconut
1. Preheat the oven to 350. Grease a 9x5 loaf pan.
2. In a large bowl, whisk together flours, baking soda, baking powder, salt, cinnamon, and nutmeg.
3. In another large bowl, combine zucchini, sugars, oil, yogurt, egg, and vanilla.
4. Add the wet ingredients to the dry ingredients and stir until moistened. Stir in the coconut.
5. Pour the batter into the pan. Bake for 50-60 minutes or until done.
Grits? For some reason I had been craving them. Everyone flipped out for these and scraped the pot clean. Next time I'm making a double batch. I did remove my chorizo from the casing and cooked it in the skillet like we always do. We get fabulous chorizo made at our local Mexican grocery store. If you have one, try their chorizo, it's always better (and usually cheaper) than the stuff at the big box store.
Roasted Poblano Grits w/Chorizo
2 poblano peppers
1 cup milk
3 cups water
1 clove garlic, minced
1 tsp salt
1 cup quick cooking grits (not instant)
2 T butter
2 links chorizo, cooked
1. Roast the poblanos over the flame of your gas stove until charred. Place in a glass bowl and cover with plastic wrap to steam for 10 minutes.
2. After they have rested, peel away as much of the charred skin as you can. Remove the seeds and chop the peppers.
3. Add the garlic, milk, water, and salt to a sauce pan. Cover, and bring to boil over medium heat.
4. When it reaches a full boil, pour in the grits while stirring. Also stir in the chopped poblanos. Return to a boil, and turn down to medium-low and allow it to simmer with the lid on for 5-7 minutes.
5. Stir in the butter, and add more salt if needed.
6. To serve, scoop the grits on plates and top with the desired amount of chorizo.
Looking for a easy fall meal? This is it. It made the house smell fabulous and tasted amazing. Next time I think I'll throw in some red potatoes too. I served it with a loaf of crusty bread.
Oven Roasted Autumn Medley
1 medium onion
1 1/2 lbs sweet potato
2 medium apples
2 TB olive oil
1 tsp dried basil
1 tsp dried rosemary
1/2 tsp salt
freshly cracked pepper
2 links bratwurst (or apple or turkey sausage)
1. Heat the oven to 400. Cut the apple, onion, and sweet potato into one-inch chunks.
2. Place the chopped apples, onions, and potatoes in a 13x9 dish. Toss with the olive oil and seasonings.
3. Nestle the sausage down into the veggies. Bake for 45 minutes, turning the sausage after 25 minutes.
4. After removing from the oven, slice the sausage, and add it back to the dish.
Thursday, October 3, 2013
Mud Pit
Sunday's race was very different from the last one. Instead of a beautiful fall day, it rained the whole time. It made for a muddy, slippery course. It was Ryan's first race in Cat 3 and he did really well. He finished in the top half.
Wednesday, October 2, 2013
Monday, September 16, 2013
Ryan is on fire
Sunday was the start of Cyclo-Cross season. The first race was in Bloomington and Ryan was awesome. He did 2 races, the first race was age 35+ Masters and he finished 1st out of 49. The second race was Cat 4/5 and he finished 6 out of 77, and 4th in his class. It was a beautiful day for Cross!
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| Ryan is on the hunt-down. |
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| What??! |
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| Taking the lead. |
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| Ryan finished the first race with a 29 second lead! |
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| Smiling after being heckled. This was at the sand pit, and they said Ryan must feel right at home in the sand. The hecklers were referring to "sand-bagging", or racing in a category that is too easy for you. Ryan isn't sandbagging because he doesn't have the points yet to upgrade to the next category. |
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| The crazy start of the second race with 77 racers. |
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| On the podium for his 1st place win. |
Tuesday, September 3, 2013
Tasty Tuesday
This pasta was easy and tasted wonderful, thanks to the fresh tomatoes. I used half and half instead of cream.
Creamy Tomato and Spinach Fettuccine
1/2 lb fettuccine
2 TB olive oil
1 1/2 cups cherry tomatoes, halved
2 cloves garlic, minced
1 1/2 tsp red pepper flakes
salt & pepper
2 TB sun-dried tomatoes
1/2 cup cream
1/4 cup Parmesan cheese
10 leaves basil
1 1/2 cups fresh spinach
1. Cook the fettuccine.
2. Heat the olive oil in a large skillet. Add the tomatoes and saute for about 3 minutes.
3. Add the garlic and red pepper flakes. Stir and cook for another 5 minutes so the tomatoes soften.
4. Add the sun-dried tomatoes and cream, cook for another 3-5 minutes stirring occasionally.
5. Stir in the Parmesan, basil, and spinach. Cook and stir until the spinach wilts. Add salt and pepper to taste.
6. Mix the pasta with the sauce and top with more Parmesan.
I finally bit the bullet and made homemade barbecue sauce. It doesn't have all the weird ingredients that commercial sauce has, although it does have ketchup which isn't the best thing. I won't be going back to the store stuff!
Finger Lickin Good BBQ Sauce
1/2 onion, chopped
3 cloves garlic, minced
3 TB olive oil
1 2/3 cups ketchup
1/2 cup white vinegar
1/3 cup brown sugar
1/3 cup worcestershire sauce
2 tsp chili powder
1/4 tsp cayenne
1. Pour olive oil in a sauce pan, and cook onion and garlic over medium heat until they are soft.
2. Add the rest of the ingredients and let simmer for 30 minutes.
Creamy Tomato and Spinach Fettuccine
1/2 lb fettuccine
2 TB olive oil
1 1/2 cups cherry tomatoes, halved
2 cloves garlic, minced
1 1/2 tsp red pepper flakes
salt & pepper
2 TB sun-dried tomatoes
1/2 cup cream
1/4 cup Parmesan cheese
10 leaves basil
1 1/2 cups fresh spinach
1. Cook the fettuccine.
2. Heat the olive oil in a large skillet. Add the tomatoes and saute for about 3 minutes.
3. Add the garlic and red pepper flakes. Stir and cook for another 5 minutes so the tomatoes soften.
4. Add the sun-dried tomatoes and cream, cook for another 3-5 minutes stirring occasionally.
5. Stir in the Parmesan, basil, and spinach. Cook and stir until the spinach wilts. Add salt and pepper to taste.
6. Mix the pasta with the sauce and top with more Parmesan.
I finally bit the bullet and made homemade barbecue sauce. It doesn't have all the weird ingredients that commercial sauce has, although it does have ketchup which isn't the best thing. I won't be going back to the store stuff!
Finger Lickin Good BBQ Sauce
1/2 onion, chopped
3 cloves garlic, minced
3 TB olive oil
1 2/3 cups ketchup
1/2 cup white vinegar
1/3 cup brown sugar
1/3 cup worcestershire sauce
2 tsp chili powder
1/4 tsp cayenne
1. Pour olive oil in a sauce pan, and cook onion and garlic over medium heat until they are soft.
2. Add the rest of the ingredients and let simmer for 30 minutes.
Monday, August 26, 2013
Hot Stuff!
Hudson has been growing hot peppers this summer with the intention of making his own hot sauce. We finally had enough to cook up a batch. He was extremely excited!
We followed this recipe, and used a combo of peppers. Hudson has been growing cayennes, but anytime I go to farmer's market he wants me to get others. The sauce turned out really good. It's spicy and flavorful.
The last mountain bike race of the season was held Sunday at Kickapoo. Ryan placed well, 5th in his age group and 11th overall. The boys had fun doing a time trial on the Kid's Loop, and then playing with the other kids while Ryan was racing. I got to relax and read a book in the shade.
The last mountain bike race of the season was held Sunday at Kickapoo. Ryan placed well, 5th in his age group and 11th overall. The boys had fun doing a time trial on the Kid's Loop, and then playing with the other kids while Ryan was racing. I got to relax and read a book in the shade.
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| Yes, that is Brooks is chasing Hudson. For encouragement? |
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