Never Ever Ever...

Agreed.

The Color Run - San Diego 11/3/2012

The Color Run

Be a Color Runner!

Not going to lie, but I'm super excited for this.

Like SUPER EXCITED FOR THIS!

Found out this lovely 5K run from Erin, AlexJ, & MMW and was completely hooked after I watched the video. It's pretty much amazing. Hence the excitement.

"Are you ready for the craziest, colorful, 5k of your life?" Yes, yes I am.

What is the Color Run?
The Color Run is a one of a kind experience that is less about speed and more about enjoying a color crazy day with your friends and family. Our events, are all about people of all different speeds, ages, shapes, and sizes toeing the start line. Whether you are a casual morning mall walker or an Olympic athlete, the 3 miles of the Color Run course will be the most enjoyable real estate you’ve traveled in a VERY long time. You will love this Color Dash of fun!

How does it work?
The Color Run pretty much has 2 SIMPLE rules. 1. White shirts (any mostly white T will work great) mandatory at the start line and 2. Color plastered EVERYTHING at the finish! Runner/walkers begin the 5k at the start line like a brand new pristine coloring book, they end looking like they fell into a Willy Wonka… tie dyed… vat of colored goodness.

What is the Color?
Each kilometer of the event is associated with a designated color. 1k is yellow, 2k is blue, 3k is green, 4k is pink, and the 5k finish is a “Color Extravaganza.” As the runners/walkers hit the Kilometer COLOR RUN Zones, they will be blitzed by our volunteers, sponsors, and staff with COLOR. The color is a special “elf made” recipe of magical color dust. All products are 100% natural and safe. You can eat the stuff if you’d like (we have tried it and don’t suggest it, it is surprisingly high in calories and leaves a chalky aftertaste).

Now I know November 3rd is a ways from now, and other excitements are bound to arise, but as of this moment (well, really the moment I signed up the race till now) I'm SUPER EXCITED!

(I don't think you understand my excitement!)

Check out the video and look for a race near you!

Be healthy. Be happy. Be YOU!

P.S. -

Go Team Colour Me Fancy!!!!

Friday Finds: New at Sephora

Went on Sephora.com and checked out some of the new things they had. Here are my favs!

Bliss FatGirlSixpack

If you want a flaunt-worthy core, this tummy-targeting gel is sure to ‘cut it.’ Designed to help you sculpt the ultimate six-pack by firming and toning, this breakthrough tool/formula hybrid uses six super-effective ingredients that will give you the abs of steel you’ve always wanted. While decreasing the appearance of bloating and cellulite, this product tones and tightens for a sleeker, smoother, healthier-looking stomach.

 I love me some Bliss FatGirl products! I just wish I was more faithful to them and used them regularly... they smell awesome!

Sephora's Moonshadow Baked Palette - In The Heat

Create a variety of summery eye looks with this palette of dry-baked shadows, from soft and sultry, to smoky and sizzling. Finishes range from sheer to intense and look extra-stunning when layered together. I love neutral palettes and this one has a little of color for when I feel like jazzin' up with some pop!

Nails Inc. Neon and Nude Collection

Opposites attract in this gorgeous set of long-lasting shades in neon and nude. The nails inc. formulation has been specially created and developed using the latest professional technologies for instant and exceptional results. The formulation is ultra glossy and easy to apply so that you get the best possible results every time.

 I'm loving the summer pop colors: the reds, corals, oranges, yellows, everything that screams HOT! And this perfect for summer toes in the sand!

(& I'm sure MMW's soon-to-be fav too!)

 Sephora + Pantone Universe Shades of Nature Eye Shadow Palette

Open your eyes to the sparkling vitality of the season and let vivid sunsets, cool blue waters, and bright flowers inspire your look with this set, including seven gorgeous shades from the Pantone Summer trend book and an additional 28 harmonious hues. The creamy, ultra-fine formulas glide on with a second-skin effect and the pure color lasts all day. The buildable coverage ensures a perfect finish every time, from dazzling, smoldering eyes, to subdued and romantic. The ultra-sleek package is the thinnest palette on the market and it easily slips into your purse for on-the-go beauty.

This was the first product I saw on their website (best for last). Ever since I was little I've been "collecting" eye shadows and palette and so I'm sure I have most all of these colors, but who doesn't love this, I mean, come on... it's the rainbow in Pantone!

#62 DZP: Participate in a Mud Run

#62 DZP Goal: Participate in a Mud Run

Dear Body,

I'm so sorry for the pain I put you through yesterday.

You had a great time though, I know you did.

Don't hate me.

Love,
Shannon

Of course I picked probably the hardest mud run there is. But the gang was doing it too, so I went along for the mud ride!

I'm sore just typing this but I was in Camp Pendleton's World Famous Mud Run.

Ya. Understand my soreness now?

I did NOT train for this, like I should have. Can't remember the last time I ran even 1 mile.

I did NOT know what to expect, except what people had told me. What to wear was really helpful.

I did NOT think I would finish, but the I crossed that finish line... at 1 hour 51 minutes!

I came in #201 for my age group... last in our little group... but I finished damnit! That's all I care about.

Before Picture (Thx MMW for the Pic!)

I've never done a 10K race. Ever.

Until yesterday that is. And my body hates me for it.

After Picture (Thx MMW for the Pic!)

Now don't get me wrong, I hated life around the 3rd mile, but I had a blast in all the mud pits/walls/slides/rivers/etc! The mud was (of course) the best part, and I enjoyed the "refreshing" cooling part about it! Not to mention that it was great getting dirty! The hose-downs were lovely too!

I had butterflies all morning and was really starting to second-guess doing this race. The thought "WTF ARE YOU DOING HERE SHANNON?!?" crossed my mind several times. But I'm so glad I did it though. During the hard times (there were a lot of those times) I could hear Alex chanting "Pain is weakness leaving the body, Shannon. Pain is weakness leaving the body." and that helped me get through most of it. Also thankfully MMW was there pushing me through too.

It was probably the hardest thing physically I've done... wait, maybe second to giving birth... but you get my point.

If you ever get a chance to participate in a mud run, or CampP's mud run: DO IT! You'll be glad you did.

Now, where did I leave the ibuprofen at?

Beef Burgundy

Again, searching through America's Test Kitchen and came across this slow cooker favorite.

For Christmas, we got a new slow cooker and I've been trying to find recipes to use it. Who doesn't love coming home to a fragrant kitchen!? It took a little bit of time in the morning, but I chopped up and had all my ingredients ready the night before, so all I had to do was heat the pan!

Beef Burgundy

Ingredients

• 8 ounces bacon , chopped
• 4 pounds beef stew meat (preferably chuck)
• Salt and pepper
• 1 large onion , chopped fine
• 2 carrots , peeled and chopped fine
• 8 garlic cloves, minced
• 2 teaspoons chopped fresh thyme leaves
• 4 tablespoons tomato paste
• 2 1/2 cups Pinot Noir
• 1 1/2 cups low-sodium chicken broth
• 1/3 cup soy sauce
• 3 bay leaves
• 3 tablespoons Minute Tapioca
• 3 tablespoons minced fresh parsley leaves

Instructions

• 1. Cook bacon in large skillet over medium-high heat until crisp. Using slotted spoon, transfer bacon to paper towel-lined plate and refrigerate. Pour half of bacon fat into small bowl; set skillet with remaining bacon fat aside.

• 2. Dry beef thoroughly with paper towels. Season beef with salt and pepper; place half of beef in slow cooker insert. Heat skillet containing remaining bacon fat over medium-high heat until just smoking. Cook remaining beef in single layer until deep brown on all sides, about 8 minutes. Transfer browned beef to slow cooker insert.

• 3. Add reserved bacon fat to now-empty skillet and heat over medium-high heat until shimmering. Add onion, carrots, and 1/4 teaspoon salt and cook until vegetables begin to brown, about 5 minutes. Add garlic and thyme and cook until fragrant, about 30 seconds. Add tomato paste and stir until beginning to brown, about 45 seconds. Transfer mixture to slow cooker insert.

• 4. Return now-empty skillet to high heat and add 1 1/2 cups wine, chicken broth, and soy sauce. Simmer, scraping up brown bits, until pan bottom is clean, about 1 minute. Transfer wine mixture to slow cooker insert.

• 5. Stir bay leaves and tapioca into slow cooker insert. Set slow cooker on low, cover, and cook until meat is fork-tender, about 9 hours.
• 6. When ready to serve, discard bay leaves and stir in reserved bacon. Bring remaining 1 cup wine to boil in large skillet over high heat and simmer until reduced by half, about 5 minutes. Stir reduced wine and parsley into stew and adjust seasonings. Serve.

The Final Touch
In addition to the rich flavor of the wine, many people consider a garnish of sautéed onions and mushrooms one of the hallmarks of a great beef Burgundy. We think this little bit of last-minute kitchen work is worth the effort.

Instructions for the Garnish:
Before reducing wine in step 6, bring 2 cups frozen pearl onions, 5 tablespoons unsalted butter, 1 tablespoon sugar, and 1/2 cup water to boil in large skillet over high heat. Cover and simmer over medium-low heat until onions are tender, about 5 minutes. Uncover, increase heat to high, and cook until liquid evaporates, about 3 minutes. Add 10 ounces white mushrooms, quartered, and 1/4 teaspoon salt and cook until vegetables are browned and glazed, about 5 minutes. Stir onions and mushrooms into stew and proceed to reduce wine in now-empty skillet as directed in step 6.

#87 DZP: 3/5 Done!

Tuesday Taste Buds: Pasta E Fagioli

Found this recipe on America's Test Kitchen and fell in love! This Italian pasta and bean soup sounded so comforting and when I read the ingredients I knew I had to try. It also seemed easy to do, a plus for me!

Pasta E Fagioli

Ingredients

• 1 tablespoon extra-virgin olive oil
• Extra-virgin olive oil for drizzling
• 3 ounces pancetta or bacon, chopped fine
• 1 medium onion , chopped fine (about 1 cup)
• 1 medium rib celery , chopped fine (about 2/3 cup)
• 4 medium cloves garlic , minced or pressed through garlic press (about 1 heaping tablespoon)
• 1 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes
• 3 anchovy fillets , minced to paste (about 1 teaspoon)
• 1 (28-ounce) can diced tomatoes with liquid
• 1 piece Parmesan cheese rind , about 5 inches by 2 inches
• 2 cans (15 ounces each) cannellini beans , drained and rinsed
• 3 1/2 cups low-sodium chicken broth
• Salt
• 8 ounces orzo or other small pasta
• 1/4 cup chopped fresh parsley leaves
• Ground black pepper
• 2 ounces grated Parmesan cheese (about 1 cup)

Instructions

Heat oil in large Dutch oven over medium-high heat until shimmering but not smoking, about 2 minutes. Add pancetta and cook, stirring occasionally, until beginning to brown, 3 to 5 minutes. *Your kitchen smells wonderful too!*

Add onion and celery; cook, stirring occasionally, until vegetables are softened, 5 to 7 minutes.

Add garlic, oregano, red pepper flakes, and anchovies; cook, stirring constantly, until fragrant, about 1 minute.

Add tomatoes, scraping up any browned bits from bottom of pan. Add cheese rind and beans; bring to boil, then reduce heat to low and simmer to blend flavors, 10 minutes.

Add chicken broth, 2 1/2 cups water, and 1 teaspoon salt; increase heat to high and bring to boil. Add pasta and cook until tender, about 10 minutes (refer to package instructions to better estimate pasta cooking time).

Discard cheese rind. Off heat, stir in 3 tablespoons parsley; adjust seasoning with salt and pepper. Ladle soup into individual bowls; drizzle each serving with olive oil and sprinkle with a portion of remaining parsley. Serve immediately, passing grated Parmesan separately.

#87 DZP 2/5 Done!

#89 DZP: Eat at a restaurant that was featured on "Diners, Drive-Ins & Dives"

#89 DZP: Eat at a restaurant that was featured on "Diners, Drive-Ins & Dives"

Now this was as random as they come.

Story: Our good friends Vince & Shanna were going on a trip to Arizona.

I made cake pops for them, and for their trip.
Thought it would be a tasty treat for the drive out there.

Next thing I know Bebe, Petite Bebe, and I were in Chandler, Arizona... at Chino Bandinos.
(and yes, that's Ryan in the picture)

When Shanna came to pick up the cake pops, she mentioned why they were all going to Arizona: to go to a restaurant: Chino Bandinos. It's a delightful mix of Mexican & Chinese food. It was featured on Diners, Drive-Ins, and Dives, that's what sparked the inspiration to go and visit Arizona. And the unlimited combinations are endless.... ok, maybe not endless, but you get the idea.

I unfortunately did NOT take any pictures of my awesome combination, but I had a carnitas quesadilla with jade red chicken, jerk fried rice, and cuban black beans. Let me tell you: jerk fried rice and jade red chicken... that was my favorite! *drool*

Fun times were had and it was a great FIRST family road trip!

(Special thanks to our wonderful friends who let us come with them on their family adventure!)

Here's apart of the DDD video I found on YouTube in case you were interested: