Getting Rad-i-fied

Last Saturday, the twiddles and I decided to get our run on. We signed up, whole family, back in February to do Colour Me Rad. It’s a fun run/walk where you colour bomb everyone. You get a shirt, sunglasses and some awesome temporary tattoos to complete the package. For Calgary, the course weaves up C.O.P to the top of the bob lead run and then down and around to the finish all the while clouds of coloured cornstarch is thrown around. There are certain colour stations that the people running the show toss their own supply at you. I think the only think that would make it better is if Cindy Lauper were there with here 80’s awesomeness.

Now this race is not about the time, it’s about the line. There is no pressure to run the fastest or be the best, unless you are a Kneelanderthal. It’s just to get people moving and have the most fun while doing it.

Sadly, the Mad Hatter wasn’t able to join us. He had Bishopy things to do. His priorities were in the right place even though we missed him. My friend Bonnie joined us and she was such a trooper having never done this before. She might even to it again.

 

my phone in the protective ziplock being carried where I can only carry it when my hands are full. I am still a sherpa even during a race

I swear my kids got all my swagger and I have nothing left. NOTHING.

 

We met up near the end of the race with Lisa, Matt, Brendan, Nadia and Q. Lisa managed to snap some pictures which are in this post. Thanks so much because apparently every picture I took had my plastic protective ziplock in it and since I couldn’t see because the sun was too bright. Just so you know adjusting the brightness requires being able to see the phone to make it brighter so I was snapping willy nilly and a ziplock.

 

 

Human Lab: DIY Dry Shampoo Results

So back in April, I decided to try out a dry shampoo recipe that is floating around the internet. I’m in my 4th month and we haven’t really hit the sweatiest time of year, but things seem to be going great. I have to admit this is a hard one for me to wrap my head around. Who puts food in their hair? Really?! IT reminds me of that brief time in middle school where I studied a bit of European history. One thing that really stands out was the powdered wigs and how everyone had lice. YUCK! I know it wasn’t the powder that caused the lice. Clearly this is a classic case of guilty by association, but I can’t help it. Anyway, I managed to push through and give it a try.

I am happy to report my head is still bug free and the shampoo seems to get me an extra day between washings. Yes I still use regular shampoo. The Redken colour safe one to be exact. This just helps me to treat my hair a little gentler with less processing. Remember if you are going to give this a try don’t go crazy with the application. You wouldn’t want to have frozen hot chocolate running down your head in the rain. Apply just enough powder mixture to absorb the excess oil. I’m looking forward to the summer and seeing how it works.

 

Pahhhhstahhhh

 

We aren’t big pasta eaters, we would be but husband isn’t a fan unless it’s lasagna, the heaviest of the pastas. So if we get 2 pasta meals in in a month, it’s a big enough deal that comments may or may not be made. I say maybe made as one knows if they complain, they might be on dinner making duty for the next 3 days. I however could ,if not careful, get into a pasta rut and eat it 3 times a week. It’s good I have a husband, he provides balance.

So recently I was shopping and found Catelli’s Gluten Free Pasta. It is made from white rice flour, brown rice flour, corn flour, quinoa flour and monoglycerides (whatever that is). The calories per serving are comparable to regular pasta and the taste, the most important part, is pretty much the same. I say pretty much because if you don’t watch how long you cook it for, they kind of melt together and get mushy. So far this is the best gluten free pasta I have tried, just make sure you cook it only for 8 minutes.

We team it with Kelly Ripa’s mother-in-law’s sauce. It makes a lot and so I can freeze it into 3 servings. My family likes it and they get extra veggies. I haven’t used the bouillon cubes because I don’t ever have any in my pantry but I add a bit broth instead and try to reduce the sugar.

INGREDIENTS:
3 lbs. ground round beef meat

3 (28oz.), cans crushed tomatoes with puree

1 large sweet onion

5 celery ribs

1 lb. carrots

5 big cloves of garlic

2/3 cup virgin olive oil

2 beef bouillon cubes

a “pinch black ground pepper

1 cup fresh basil

2 teaspoons dried oregano

5 teaspoon sugar (or as needed depending on the acidity of the tomatoes)

DIRECTIONS:
-Brown, crumble and drain the meat. Set it aside.

-Peel onion, carrots and celery. Cut them in small pieces and finely chop them in food processor to a puree consistency.

-In a 10 qt. non-stick pot pour the olive oil and cook the pureed vegetables for 10 minutes, stirring frequently, at medium heat.

-To the cooked vegetables, add the meat, the tomatoes, the bouillon cubes, the garlic, the pepper and the sugar.

-Cook at low heat for 10 minutes, stirring frequently.

-Finely chop the basil and crush the oregano. Add them to the cooking sauce.

-Cook the sauce for an additional 1½ hours.

-Remove the garlic, put it on a small dish and crush it into a puree consistency using a fork. Put it back in the sauce, stirring thoroughly.

-Cook sauce for 5 more minutes.
Note: Generally, the sauce is done when the garlic is soft.

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