The Cooking Runner

On the fourth day of Christmas, my true love gave to me…

4 calling birds, 3 french hens two turtle doves, and a partridge in a pear tree… Or I could just give you a recap of one fun as hell races I ran this weekend!!!

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via whoville Facebook page

It was a 5k fun run, it was not timed. The race supported a great cause, Wounded Warrior, and the shirts were long sleeve Patagonia tech t-shirts…AMAZING!!!!!  My new race running buddy (she just doesn’t know it yet) ran with me for the first time!!! K- I am compiling a list of 5k’s…

27888_3450570842544_1031094536_n32365_4958421959836_363621966_nApparently I need to soak my vest in some Bright White, it is lookin a little dingy next to good ole’Santa!

Oh Yeah…Can’t forget Whoville Gangnam style!!!!

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taken by Rudy Malmquist of Mindutopia

Once again not my picture, but check out the video! and check out more pictures from the race here!

Packet pickup was so convenient. Parking was a breeze. Starbucks coffee and hot chocolate. Lots and Lots of Christmas goodies…

These people need to write a manual about putting on a race. There were a lot of people running and you would have never known it. It was FANTASTIC…way to go WHOVILLE!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

WE ARE DOING THIS NEXT YEAR…AND YOU SHOULD TOO!!!

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The Famous Red Cup

I decided since it was 31* this morning when I got up it was time to pull out the fleece lined running pants. I am not sure what happened over the summer… I put them on and they are super short WTH? They are not too tight just too short…hmmmm If I figure it out I will let you know! So two years ago when I did the Hot Chocolate Race in Chicago, they gave out these wick-away hoodies…they are so snugglie and warm!  A month or so ago “Women’s Lifestyle” magazine interviewed me for the November/Thanksgiving issue. I have to say…Thank you!!! The article you wrote was fabulous and the pictures rocked! In celebration of the awesome article I treated myself to the red cup!

I decided that Mushroom Bruschetta sounds nothing short of amazing… so guess what I made…

Mushroom Bruschetta

1/2 cup chopped Portabello mushrooms

1/2 cup Shitake mushrooms

1 shallot

1 clove garlic

olive oil

Aged Balsamic vinegar …The Cheese Lady has the best!

Goat cheese

sliced Italian bread

Saute the shallots and garlic in olive oil until translucent

Add the mushrooms and saute until they are soft

While the mushrooms cook, toast the bread in another skillet with olive oil until slightly crispy.

When the bread is crispy and the mushrooms are tender, spoon the mushrooms on to the bread and sprinkle with Goat cheese. Lightly drizzle aged balsamic over the top and enjoy!!!!

Don’t forget, if you live in the Grand Rapids area to sign up for the Whoville 5K to support Wounded Warrior!!!  Dec. 16!!!!

Important days…Emily in t-minus 4 days

                                  Girls weekend in t-minus 10 days

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Trick or Treat….give me a treat

My sweet little devil dog…                      

Yep, you guessed it, I am that girl, Who dresses their animal up for Halloween!!! So I made Sasha wear a costume when we went out on our run this morning.  She was none too happy with me. She even looked annoyed in the pictures! We went over to the neighbor’s to “trick or treat”, Sasha saw Maverick the Schnauzer  and you could tell she felt stupid. Poor Sasha…

I am counting the minutes down until the first trick or treater come to the door. We have one of the best streets in the neighborhood for trick or treaters. I have 275 pieces this year, I am thinking it will last about 30 minutes… I will let you know. Last year I was out of candy in 45, but I can’t remember how much we bought. When we first moved here, I gave out the good stuff, but I have learned that why waste the money? I am that house that gives out cheap candy… well tootsie rolls. We get the kids that tell me they need an extra one for their brother at home….yeah, Ok kid, here have another Tootsie Roll! bahahahahaha, Sucker.

Ok so it was a little slow this year, it took an hour to go through the 275 pieces. When I was out of candy, I walked over to my neighbors with my little devil dog only to find out her mini border collie was a devil dog too!!! Her costume was way cuter than Sasha’s though!

Tomorrow , NOV 1 starts a new training season for me. I have so  many races planned!! It is going to be a busy year! Starting with the “Whoville 5k” in Grand Rapids on Dec. 16!!!!

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The Grinch who stole my egg sandwich and meatballs…

If you live in the Grand Rapids area, are free Dec. 16, 2012, and want to support Wounded Warrior …. Come out and run or walk the Whoville 5k! Check out the website…http://www.whoville5k.com/ . Best part about the race????? A LONG SLEEVE PATAGONIA TECH SHIRT!!

Sasha and I went for a run this morning, and Sasha got a compliment from a friendly police officer. That made her day!!! I think it made up for the fact I made her run 4 miles straight without a swimming break in the middle. I Have to say, there is just something super awesome about running in the fall… I love it!

After I got back from my run, I had my second breakfast…oh was it so good!!! Fogarelli’s Import Market in Traverse City has all these amazing Italian meats and The Cheese Lady, well, nothing short of amazing. So I have prosciutto,  aged provolone, and fresh farm eggs from Knot Yet Farms. The end result is a egg sandwich from heaven…

So I found this awesome jewelry box idea on Pinterest….um, yeah, it looked like a good idea! I went to Hobby Lobby and Home Depot, bought what I needed…. EPIC FAIL. The box is so bad I couldn’t even post it on here!!!

Since I failed at arts and crafts, I started to cook… and let me tell you… I DID NOT fail at that!!!

Meatballs and Red Sauce

2 pounds ground venison

2 pounds ground beef

1 clove garlic

1 medium shallot

1 c mini bella mushrooms

1 c shitake mushrooms

1/4 c Penzy’s Tuscan Sunset Seasoning

1/4 c Pensy’s sweey basil

1/4 c grated Parmesean cheese

a couple shakes of red pepper flakes

a couple shakes of truffle salt

1/2 c Italian bread crumbs

1. In a food processor combine mushrooms, garlic and shallots.

2. In a large bowl mix all ingredients, including the mixture in the food processor. Mix with hands until it is well blended.

3. Form into 1″ balls and place on a parchment lined, rimmed cookie sheet.

4. Bake at 350 for 15 minutes. After 15 minutes, check for pink meat. If it is pink bake for another 5 minutes.

Use homemade or store bought red sauce and enjoy!

* you can substitute pork for venison in this recipe.

 

What is your favorite season? 
Have you tried to make anything off Pinterest?
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SkinnyRunner

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