So what's my deal? Why no lists of goals and resolutions? For me, its about the process, the daily process. "We tend to focus on the end result and not on the process."
Today, tomorrow, and the weeks to come I want to LAUGH MORE and COMPLAIN LESS. That’s it. Kapeesh?
In order to kick off this laughing more, lets review the most embarrassing moments of 2010.
- Forgetting to shave my armpits before teaching my strength conditioning class. – Lets just say they couldn’t take their eyes off me.
- Getting caught on the trails “popping a squat.”- Note to self, make sure there is not a group of runners behind you on the trails and go far far into the bushes!
- Spending 20 minutes trying to light a FLAMELESS candle and wondering why the house smelt like burnt rubber.- The hubs sure got some entertainment out of that one. He just let me continue to light the darn thing!
- Getting stuck inside a porta-potty at one of my hubs many races. – Well at least I mastered the art of holding my breath for a LONG time!
- And of course, the too much wine talk.- The fun time the hubs and I had walking the vineyards and wine tasting after VINEMAN 70.3 race. At this point,we had been in the sun for 8 plus hours and up since 3:3am. We were quite chatty and giddy towards people. So glad we could humor them!
Don’t you just wish you were a fly on the wall for our conversations. haha!
Alright no complaints here! If you can’t laugh at yourself, then you're not really living, right? haha.
Here’s to 2011! May it be Full of….
yes, that is the hubs in the drink ice tub post race!
Whoops, no complaints starts tomorrow, right?
AND GOOD FOOD!
Black Eyed Pea and Hominy Succotash With Barbecued Portobello Mushroomsoriginal recipe adapted from here
- 2 tablespoon oil
- 6 large mushrooms, portobello (can also use tempeh, chicken tofu, etc.)
- 1 medium zucchini or squash
- 1 small pepper(s), red, bell
- 1 cup corn or carrot – diced
- 1/4 cup(s) vinegar, cider
- 2 teaspoon sugar, brown, light
- 1 teaspoon paprika, hot
- 3/4 teaspoon sea salt
- 15 ounces black eyed peas (1 and 1/2 canned)
- 15 ounces hominy
- 10 ounces beans, lima, frozen (can also use garbanzo)
- 6 teaspoon barbecue sauce
- 6 teaspoon seeds, pumpkin, toasted, salted
Preparation1. Preheat grill to medium-high. 2. Brush tops of mushrooms caps and both sides of zucchini and bell pepper with oil. Grill along with corn/carrots, turning occasionally, until tender and lightly charred on all sides, 5 to 6 minutes for the mushrooms, zucchini and bell pepper and 8 to 10 minutes for the corn.
3. Whisk vinegar, brown sugar, paprika and 1/4 teaspoon salt in a large skillet. Add the grilled mushroom caps and turn to coat. Bring to a boil over medium heat. Remove the pan from the heat. Transfer the mushrooms to a cutting board.
4. Meanwhile, cut corn/carrots and cut the zucchini and bell peppers into 3/4-inch pieces. Add to the marinade in the pan along with black eyed peas, hominy, lima beans and the remaining 1/2 teaspoon salt. Return the pan to medium heat and cook, stirring, until the succotash is heated through, 3 to 5 minutes.
5. Slice the mushroom caps and serve on top of the succotash. Garnish with a spoon full of barbecue sauce and pumpkin seeds (if using).
Want more protein? Add Chicken, tofu, or steak instead of mushrooms!
Nutritional Info (Per serving): Calories: 251, Saturated Fat: 0g, Sodium: 559mg, Dietary Fiber: 9g, Total Fat: 6g, Carbs: 42g, Cholesterol: 0mg, Protein: 10g
Happy New Year from the Cotter Crew!
GT kombucha winners announced TOMORROW! Sick of me saying that yet?