I only have one more practice left coaching GOTR at Stephens Elementary. I am going to miss these girls. I told them yesterday that I was leaving. They were sad and asked if I would be coming back for the 5K in June. But looking at my schedule last night, it doesn’t look like I’m going to be able to make it. Anthony said that they were probably also sad because their “baking hook-up” would be gone. Probably also true.
In either case, they have been a fabulous group of girls, and I hope to coach again in the fall in NC. Yesterday’s practice was about celebrating gratitude. This is one of my favorite GOTR practices to teach. The girls really have to think about what they are thankful for. I wrote a post on this after teaching the lesson last season. The girls also have to run a lot a lot during this practice which helps them be more confident about their upcoming 5K. Several of my girls ran 2.25 miles yesterday! And even more ran 2 miles! I was so proud of them!
So, there is a little GOTR update. Now for a TNT update!
I haven’t run with TNT in awhile, but here are some pictures from our last group run where we were all bundled up.
However, I continue to get lots of support via email and FB. Some of our group is running the half-marathon in DC this weekend! Woot! They are going to do great!
I did get my racing jersey in the mail the other week that I will wear on race day! I should probably wear it a time or two once I unpack it just to make sure I can run comfortably in it. I also got my team sweatshirt in the mail for reaching my goal before recommitment. Yay, TNT! Thank you so much to everyone who has donated. I appreciate it more than you know! And I am so excited about this race!
Last night, I went to see Lydia Loveless. She is a character and just says what’s on her mind. Her music is pretty good, too!
Time to pack for the Dirty Girl Mud Run!! It’s going to be great! I’ll post again when I return! And I’m sure I’ll have lots of crazy pictures for you!
Food for Thought: Miso (a fermented soybean paste) contains probiotics that aid digestive health and help form bone-building vitamin K. Miso is high in sodium, but studies show that it may not raise blood pressure like table salt does. A 2012 study found miso may protect against heart disease.
Quote of the Day:
“Consider first the end.” -Leonardo da Vinci
This flatbread is probably one of my least favorite recipes that I have made recently. Something about the dough just wasn’t doing it for me. I think the combination of cheeses would be good on a normal pizza dough, though! I may have to give that a whirl!
Quattro Formaggi Flatbread
– 1 3/4 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 cup water
– 1/3 cup olive oil plus more for brushing
– 2 garlic cloves, minced
– 6 ounces swiss cheese, freshly grated
– 6 ounces mozzarella cheese, freshly grated
– 4 ounces parmesan cheese, freshly grated
– 4 ounces gorgonzola cheese, crumbled
– Preheat the oven to 450*.
– In a bowl, combine the flour, baking powder and salt, stirring to combine. Add the water and olive oil and mix with a spoon until the dough comes together. Use your hands to finish bringing it together into a ball, then knead it a few times on a floured surface.
– Roll the dough into your desired shape about 1/4-inch thick – you want it to be thin. Place it on a nonstick (or parchment papered) baking sheet and brush with a bit of olive oil. Bake for 10 minutes, until a few air bubbles form and the dough is golden.
– Remove the bread from the oven and cover it with the garlic, swiss, mozzarella, parmesan and gorgonzola. Return the sheet to the oven and bake for another 10 to 15 minutes, or until the cheese is totally melted, bubbly and golden. Let cool for a few minutes then cut into pieces.
Adapted from How Sweet It Is