Living History Farms XC Race 2012…
Yes, it is crazy fun running through the dense woods and waist deep creeks and then scaling greasy muddied embankments with ropes, tree branches or other runners’ legs, but I opted out this year. Now six months pregnant, I’d feel safer riding one of my half-ton horses than on that wild course. Even still, while chatting with an acquaintance before the race she suggested I should be running instead of cheering. The suggestion went something like, “No offence, but you’ll probably drop your baby in the first year anyway…” First off, that’s weird, and prefacing a ridiculous phrase with, “no offence” does not make the statement any less ridiculous. Secondly, is there some baby-dropping statistic with which I’m unfamiliar?
Thanks for the encouragement; I’ll stick to cheering for this guy…
…and to going for top three overall females next year. Top three m/f get cool pottery and a meat check good to spend on meat at various local grocers. The novelty of a “meat check” was too much that I couldn’t part with mine from last year and still have it.
For now it’s barefoot and pregnant in the kitchen.
Here’s one of our fall favorites:
Baked Acorn Apple Squash
(serves 2) preheat oven to 350°
- 1 acorn squash
- 1 apple
- 2 T brown sugar
- ½ t cinnamon
- pinch salt
Cut the acorn squash in half. Clean out seeds and insides. Sprinkle a pinch of your two tablespoons of brown sugar in the holes of the squash. Half and core the apple. Squish the apple inside the squash. You may slice the apple if it’s too large; then fan it out in the squash cavity. Sprinkle the rest of the sugar (dividing it evenly) on the apple halves. Add the cinnamon, about ¼ t to each and a dash of salt to each half. Place in baking dish. Cover with aluminum foil. Bake until squash is tender and cooked through, about 45 minutes.
Allow to cool for a few minutes and enjoy.