If you're in my household, you're lucky enough to have Fridays off, which make Thursdays one of my favorite days of the week. Plus, I just picked my classes for winter quarter and it looks as though this 3-day weekend business will be a part of my life until at least March! Bonus!
Want to know another bonus? They posted the official photos from the half last weekend!!! Check 'em out! I apologize there are so many, so just skip down if you get bored and want to just see the recipe!
Jonboy thinks he looks "like a tool" with the layers, but I told him he looks like a hardcore runner.
At 9 minutes miles, I think he definitely is.
Look at that determination.
This is what a sub 2h half looks like.
Determination. Any carrying my cell phone. fun.
Thought I looked much cooler in my head than I did in reality...
I have a lot of hair.
Leaving a happy Jon in the distance to sprint to the finish.
Look! I'm flying!
Success! In my mind, I looked way more triumphant that I do in this photo. Oh, fatigue.
Jon crossing the finish for the 2nd time
Distance shot!
Like Christina posted last week, I wish race photos weren't so expensive so I could buy a few. Bummer. Still, makes me look like a pretty hardcore runner!
Anyway, here's another delicious Fall recipe to share: Stuffed Acorn Squash. It's another old WW favorite (so I didn't make it up), but it is DELICIOUS. The department chair/my professor at work even asked for the recipe!
The perfect size to be reheated for lunch!
Sorry I forgot to take a photo of them fresh out of the oven! Oops!
Ingredients:
-2 medium acorn squash
-Nonstick cooking spray
-8oz cremini or button mushrooms, thinly sliced
-3 medium scallions thinly sliced (I substituted this for 3 shallots, which I really liked)
-2 cloves of garlic, minced
-2tsp Worcestershire sauce (PS British friends, how do you pronounce this?)
-1/2 tsp dried rosemary
-1/2 tsp rubbed sage
-1/2 tsp dried thyme
-1/2 tsp ground black pepper
-1 1/2 cups cooked brown rice
-1/4 cup grated parmesan (Fresh is best, though I used the pre-grated stuff)
-3 tbsp dry white wine
Directions:
1. Preheat the oven to 375º, Also, so you don't forget to cook the rice before you want to bake it with the squash (like I did), go ahead and get out a pot and get the water boiling for that brown rice (mine usually takes 45-50 minutes to cook).
2. Cut the squash in half and scoop out the seeds. Spray a baking sheet with cooking spray and place the halves on it face down (sometimes I like to put a bit of water on the tray too) and bake for approximately 50 minutes (or until tender)
3. Hang out for a bit (or cut up your veggies if you haven't yet). Then, when you have maybe 20 minutes until go-time (i.e. when the squash will be out of the oven), spray a skillet with some cooking spray (or add some EVOO) and sauté the mushrooms, scallions (or shallots), and garlic over medium heat.
4. Once the mushrooms look like they've started to give off some liquid, stir in the Worcestershire sauce, rosemary, sage, thyme, and pepper. Cook for a minute or so.
5. Take the pan off the heat and add in the rice, cheese, and wine.
6. Then, remove the squash from the oven, flip them over and fill each with the rice mixture. Replace the filled squash in the oven and bake for about 10 minutes.
I think this is a great, hearty Fall dinner! It's really savory and filling and it almost feels like there's meat or something in it, but there's not. It's delicious.
Have a great Thursday all!!! :)
Yum on the squash dish- its on my list for this weekend- a version of will see what ingredients I already have the squash.
ReplyDeleteI loved the marathon commentary and photos- yes you do have lots of hair.
And you did look marvelous crossing that finish line- I am so very proud of you.
More signs coming your way- I will have to get the Cricut going, if I could only find the cord?
Love you - Mom
Congrats ro both of you on a nice strong finish! I need to try that squash recipe--yum!
ReplyDeleteLove your race pictures!
ReplyDeleteYou looked like you were going all the way for it! Awesome!