Our Snorting House Guest, 22 Laps on a Track, and other July Events

Hello blog world!  As July winds down I wanted to share some of the things we’ve been up to this month.  So, without further ado, here I go!

1.  We have a tiny house guest who snorts occasionally. (OK, a lot.)

Meet Spencer.  This feisty little pug belongs to Matt’s sister and her husband and he’s staying with us for a few days.  He has quite a personality and is constantly snorting and sniffing his way around the house and yard.  Quite a difference from the big GSPs and labs that I am used to!  There are more photos of this little character at the end of the post if you haven’t gotten your fill of pug pictures yet.

2. I chose to run 22 laps around a track yesterday.

Yup, that’s 5.5 miles in case you were counting.  Yesterday I must have gone crazy because I voluntarily joined a running club for their weekly speedwork at a local track.  This was my first time running on a track since 2007 and boy, was it different than running a hurdle workout!  The goal was to run the intervals at 5K pace and I actually did that surprisingly well, but apparently an 8 minute 5K pace is pretty slow because even the slowest of the women lapped me at least once during the workout.  But, I guess that’s why I’m trying speedwork… to get faster!!! :-)  I’m not sure yet but I think I might just go back next week.

Tuesday night speedwork

3. On Saturday we hosted a party for 50 people..!

Did I mention that Matt and I have been crazy busy with housework and yard work since May?  That’s because we knew we were hosting a huge fiesta-themed bridal shower for our awesome soon-to-be sister-in-law and we wanted to get everything looking good.  “Looking good” included a complete overhaul of our front walk landscaping, tons of gardening, repainting and steam cleaning the room that used to be Bailey’s hangout, and a multitude of other self-imposed tasks around the house.  It all came together perfectly on Saturday when 50+ people arrived for the shower.  (That’s a lot of people, by the way.)  The party was a blast but I’m also kind of excited that it’s over… now I might actually find some time after work to sit down and relax! (Or, you know, blog!)

4. Pup of the Month, Miss July edition:

Way back in November I learned that Bailey was chosen to be featured in Purebread Deli‘s 2014 Calendar.  Purebread is a local bakery/cafe that has a dog theme and as part of winning the contest we got a free calender full of dog photos and coupons.  Bailey was named “Miss July” so her photo has been gracing the wall of my cubicle at work all month.  It’s hard to believe that she has been gone exactly 6 months today.  Matt and I still miss her a lot but we are at least fortunate to get to spend time with the other dogs in our family like Spencer, Bella and Hershey.
(The calendar photo was taken at a DockDogs event in 2012 – you can read about it in this post if you’re interested.)


 

And now, as promised, here are more pictures of Spencer.  He’s pretty cute, right?  :-)  Have a great night!

Swarthmore Independence Eve 8K

Way back on Friday, July 18th I ran the Swarthmore Lion’s Independence Eve 8K.  (Latest race recap ever, I know!)  As the name suggests, the “Independence Eve” 8K was supposed to be held on July 3rd but due to severe storms it was postponed.  This was fine with me – the make up date ended up being a beautiful, low-humidity July evening.  I love it when the weather cooperates on race day!

After the Swat 8K Race

Swarthmore is a quiet residential town located west of Philadelphia in Delaware County, PA.  The race started near the borough hall at 7PM and the course wound through the beautiful wooded campus of Swarthmore College before coming back through the tiny town center and looping around on neighborhood streets.  There were around 100 runners (including lots of very fast kids!!) which I thought was an ideal size after experiencing the Media 5 Mile’s 1600 competitors.

Swat 8K start

Swarthmore 8K start on Park Avenue

I started off at a nice steady pace (7:58) as the first mile took us onto Swarthmore College’s campus and up a long, winding hill.  I knew the hill was coming (but was still surprised by how steep it was!) and I remember feeling encouraged by the fact that we would soon get to run back down the hill at around the 2nd mile marker.  Sure enough, what goes up must come down and I happily cruised down the hill as Milky Chance’s “Stolen Dance” pumped through my earbuds with a comfortable second mile split of 8:03.

“Stolen Dance” is my new favorite running song, second only Capital Cities’ “Safe and Sound,” which Pandora thoughtfully started to play just as I felt like I was losing some steam as I passed the 3 mile marker.  I really tried to pick up my pace, but that 4th mile still ended up being my slowest.  As I reached the 4 mile point a spectator was calling out splits.  Very helpful in theory, but actually extremely UNhelpful because she clearly had assumed that the race started promptly at 7:00:00 PM (it didn’t) SO, she was giving us times that were about 2 1/2 minutes slower than they should have been.  I was crushed for about 200 yards after hearing her call out 34:34 as I passed (how could I have slowed down to an 11 minute 4th mile?!?) until my Runkeeper belatedly chimed in to tell me that my 4th mile split was in fact 8:19 and that my total race time so far was still in the 32’s.  That cheered me right up, especially as I realized that I was on track to crush my old 5 mile PR of 42:47.  YIPPEE!!!

As the finish line clock swam into view I was completely shocked to see it still ticking away in the low 40s. !!!  I decided that I was going to cross that line by 40:30 and I sprinted towards the finish, leaning across the electronic chip line like I was back in a college 100m hurdle race (in the heat of the moment I forgot that this doesn’t remotely matter in a chip-timed distance race, but whatever..).  My clock finish time was exactly 40:30 and my chip time was 40:28.  WOOHOO!!!!!

I ran a cool down and got back to the borough hall just as the awards were starting.  I was pleasantly surprised to get a 2nd place age group medal (there were only 5 females total in my age group) but mostly I’m just thrilled by my 5 mile time.  A 40:30 finish means that I averaged an 8:06 pace and before that slow 4th mile time my 5K split was likely sub-25.  After spending all Winter and Spring hunting down a sub-25 5K time I’m tickled that I can apparently run that fast now in a 5 MILE race with a huge uphill climb.  I can’t wait to see what I can do in some road 5Ks once the weather starts to get nice this Fall!!  :-)

That’s enough blogging for today – the weather is gorgeous this afternoon so I’m headed out to a local running store’s group 5 mile run.  Happy running, everyone!

 

Miles since last post:  67.4
Days since last post:  16
Avg. Daily Miles since 7/18/13: 4.79
2014 TOTAL MILES: 983.8

 

Related Posts:
•  Cam’s ‘Moonlight’ 5K (7/10/14)
•  Media 5 Miler (6/20/14)
•  Radnor Conservancy 5K Trail Run (6/1/14)
•  Rocky Run 5K Trail Run (5/30/14)
•  Run for Victory 5K (5/18/14)
•  Elwyn 5K (5/3/14)
•  St. Tim’s 5K (4/26/14)
•  Rick’s Run 5K (4/19/14)
•  Las Vegas Security 5K (4/3/14)
•  Color Out Cancer 5K (3/30/14)
•  Athlete’s Closet March 5 Miler (3/1/14)
•  Athlete’s Closet February 5K (2/1/14)
•  Athlete’s Closet January 5K (1/4/14)
•  New Year’s Eve 5K at the YMCA (12/31/13)
•  Athlete’s Closet December 5K (12/14/13)
•  Turkey Trot 5K (11/28/13)
•  Trinity Presbyterian 5K (11/2/13)
•  Oy Vey 5K (10/27/13)
•  Fueled Up & Fired Up 5K (10/19/13)
•  Run-A-Muck 5K (9/22/13)
•  The Challenge Begins: 100 Mile iPad Mini Challenge (7/23/13)

Ricotta Pizza with Spinach and Roasted Red Peppers

I’ve posted more than a few pizza recipes on my blog, but I’m of the opinion that there can never be too much pizza (especially homemade pizza!!) so I am adding to my pizza repertoire with this delicious white pie that Matt and I made last week.  Look at this feast… ricotta, spinach and roasted red peppers covered in mozzarella cheese.  I wish I was eating this right now!!

Ricotta Pizza with Spinach and Roasted Red Peppers

As you’ll see in the instructions below, I find it really challenging to transfer an uncooked pizza with full toppings from the peel to the stone, so my new tactic is to transfer the dough onto the stone in the oven while it’s still “naked” and then add all of the toppings while it’s in the oven.  Maybe not the most efficient use of electricity, but this method ensures that my pizzas end up (mostly) symmetrical without half of the cheese and toppings sliding onto the stone or, worse, the bottom of my oven during the raw dough transfer process.  Works for me!  :-)

Ricotta Pizza with Spinach and Roasted Red Peppers 2

Ricotta Pizza with Spinach and Roasted Red Peppers

You will need…
1 Red Bell Pepper
2 cloves Garlic, pressed through a garlic press
1/2 Yellow Onion, halved and sliced into very thin rounds
1/2 cup Frozen Chopped Spinach (or 2 cups fresh spinach steamed and chopped with excess water squeezed out)
approx. 2 cups shredded Mozzarella Cheese
approx. 3/4 cup Ricotta Cheese
Semolina Flour
1 package raw Pizza Dough
Salt and Pepper, to taste

Directions:
Start by roasting the red bell pepper.  There are several ways to roast a pepper, but for this particular pizza Matt sliced the pepper into thirds, removed the seeds and ribs, and placed the pepper pieces on a baking sheet in a preheated 400° oven until the skin was wrinkled and starting to blacken.  Then he peeled off the skin, sliced the peppers into 1/2″ strips, and set the roasted peppers aside until it was time to put them on the pizza.

Preheat the oven (with pizza stone inside) to 425°F.  Since I’m incapable of transferring a fully topped, raw pizza from the peel to the stone I put the naked dough on the stone and quickly add all of the toppings once it’s already in the oven.  To avoid wasting too much heat and energy during this process, I prep all of the toppings in advance and set them next to the oven.  With this in mind, arrange the roasted red peppers, minced garlic, chopped spinach and sliced onions on a plate and make sure that the mozzarella and ricotta are open and ready to go.

Next, prep the pizza dough.  Again, there are many ways to do this, but for this pizza I sprinkled a few tablespoons of semolina flour on a pizza peel and stretched the fresh ball of dough into a 15″ diameter circle.  Carefully transfer the dough onto the preheated pizza stone and use your fingers to quickly spread the minced garlic over the top of the dough, leaving a 1-2″ margin on the edges for the crust.  Close the oven.

Working in quick intervals, open the oven, slide the pizza stone rack out slightly, and start adding your toppings and cheese.  Start with the onions along with a thin layer of mozzarella and close the oven.  After few minutes, add the spinach and 8-9 generous spoonfuls of ricotta.  After another 1-2 minutes spread on the roasted red peppers and top with the remaining mozzarella.  Once all of the toppings have been added allow the pizza to cook for another few minutes until the crust is fully cooked and the cheese is just starting to turn golden brown.

Use a pizza peel to remove the cooked pizza from the oven (working with a cooked pizza is so much easier than raw dough!!) and season with salt and pepper.  Cut the pizza into 6-8 slices and enjoy!

Ricotta Pizza with Spinach and Roasted Red Peppers 3

Cam’s “Moonlight” 5K… in a Thunderstorm!!

Last night I ran Cam’s Moonlight 5K in Exton, PA.  With a 9PM start time, this was my first night race and, with a violent thunderstorm going on during the race, this was also my first race in torrential rain and lightning!  It was a unique experience to say the least.

I arrived at the corporate center where the race was being held at around 8:30pm to pick up my bib.  Although there were storms far to the southwest, the radar overhead was absolutely clear at this point.  I could see some ominous storm clouds on the horizon and it was just starting to drizzle ever so lightly, but I figured this was a passing shower at worst and kept my iPhone and headphones with me as I lined up with the 500 or so runners and walkers for the start of the race.

The start was really disorganized.  I didn’t see a start line and didn’t know which direction we would be running but realized that I was WAY in the back of the crowd when suddenly the pack started off at a jog ahead of me.  After my crowded-start experience at the Media 5 Miler, I was frustrated at the prospect of starting from the extreme rear and I quickly began weaving my way through the slow moving crowd to get into a better position.  After about 0.2 miles of dodging and weaving the crowd suddenly stopped (reminiscent of the doomed Color Out Cancer 5K race earlier this year!), and that’s when I realized that we had all been running TO GET TO the start line.  Crazy!

By the time the race really started from the actual start line, the skies were dark and the rain was falling steadily.  I was significantly closer to the front of the pack and after the real “GO” I set out on the course, happy to get a do-over on my start and ready to put down a good time in my first 5K road race since the Run for Victory.  About a minute into the race the clouds opened up and the torrential rain began.  Bolts of lightning lit up the pitch black sky and the edges of the smooth corporate center roads immediately turned into mini rivers of water rushing towards the nearest storm drain.  It was raining so hard that my headphones stopped working (they got quieter and quieter before dying completely at around 1.5 miles in) and I was taking in so much rainwater with each breath that I found myself consciously working to spit water out of my mouth every time I exhaled.  It was wild!!

If this race had been scheduled for 9:10PM instead of 9, I firmly believe that the race organizers would have cancelled it on the spot, but because the runners had just been released onto the course just as the storm hit it was too late to stop the race.  Luckily, the course was VERY well marked with glow sticks and dozens of volunteers who braved the storm to hold their positions at the various intersections we crossed.  (Thank you, volunteers!!)  Despite the excellent course marking, I quickly discovered that the darkness, rain, and monotony of the corporate center’s identical roads made it extremely difficult to get a feel for where I was on course.  When I hit the 1st mile split I tried to make a mental note of where I was, but by the second lap around the corporate center my headphones were dead and I had no idea if I was 1 mile or .25 miles from the finish.

Cam's Moonlight 5k Runkeeper

After what felt like an eternity of slogging through puddles and spitting out rain water, the finish finally came into sight.  I was thrilled to see that the race clock was still in the sub-25 range and I thankfully crossed the finish line at around the 24:46 mark.  Woohoo!!  A man at the finish line was yelling “RUNNERS, DO NOT STOP!! GO STRAIGHT TO YOUR CARS!!!!” so I got my bearings and marched right to my car, where I promptly soaked the driver’s seat and took this photo.  What a race!

Soaking Wet after the Cam 5K

Matt had driven separately from a lacrosse game to watch the race (he ended up staying in the car!) and he followed me home along Route 30 as the torrential rain continued.  It was raining so hard I could barely see the road and at one point I drove through what Matt said was about 8″ of rushing water.  I could feel the current start to push the car to the left so I stepped on the gas… scary!  (And yes, I know you should never drive across a flooded road, but it was raining so hard I couldn’t even see the river… whoops!)  Long story short, we made it home safe and sound and I was very thankful for dry clothes and a warm bed.

This morning I found myself constantly refreshing the RunCCRS web site, eagerly waiting to see my final time and finish position.  Sadly, I got an email after lunch saying that the extensive rains caused the chip timing system to malfunction and no results would be provided. Boo.  :-(  At least I paid attention to the timing clock as I crossed the finish line so I know my approximately time AND, most importantly, I ran another sub-25 5K!!!!  Forget the rain, lightning, no results, and everything else… I did it again!  Yay!!!  :-)

 

Miles since last post:  93.5
Days since last post:  18
Avg. Daily Miles since 7/18/13: 4.81
2014 TOTAL MILES: 916.3

P.S. For anyone wondering what happened to the Swarthmore 5 Miler (7/3/14) and the Firecracker 5K (7/4/14) races that I was supposed to run over the holiday weekend…  BOTH got postponed due to storms (that, by the way, were far less severe than last night’s!).  I missed the make-up date for the Firecracker 5K but I’ll be running the Swat 5 Miler next Friday.

Related Posts:
•  Media 5 Miler (6/20/14)
•  Radnor Conservancy 5K Trail Run (6/1/14)
•  Rocky Run 5K Trail Run (5/30/14)
•  Run for Victory 5K (5/18/14)
•  Elwyn 5K (5/3/14)
•  St. Tim’s 5K (4/26/14)
•  Rick’s Run 5K (4/19/14)
•  Las Vegas Security 5K (4/3/14)
•  Color Out Cancer 5K (3/30/14)
•  Athlete’s Closet March 5 Miler (3/1/14)
•  Athlete’s Closet February 5K (2/1/14)
•  Athlete’s Closet January 5K (1/4/14)
•  New Year’s Eve 5K at the YMCA (12/31/13)
•  Athlete’s Closet December 5K (12/14/13)
•  Turkey Trot 5K (11/28/13)
•  Trinity Presbyterian 5K (11/2/13)
•  Oy Vey 5K (10/27/13)
•  Fueled Up & Fired Up 5K (10/19/13)
•  Run-A-Muck 5K (9/22/13)
•  The Challenge Begins: 100 Mile iPad Mini Challenge (7/23/13)

Media 5 Miler – My biggest race yet!

On Friday night I ran the 34th annual Media 5 Mile Race in the borough of Media, a walkable (runnable!) little town located 12 miles west of Philadelphia.  Matt and I lived in Media for a few years before buying our house and although we cheered runners on in the past this was my first time actually running in Media’s biggest race of the year.

880 Media 5 Mile Race Start

The race was well organized with bib pick up on Wednesday, port-a-pottys available on random street corners around town, and polite, happy crowds.  The local police closed down the streets that the race course followed well in advance of the start time and the people living along the course set up chairs, signs, water stations and, in a few cases, sprinklers and hoses to prepare for the two 2.5 mile laps that the runners would make through their neighborhoods.

With 1,600 runners, the Media 5 Miler was my largest race to date.  (I know, still not that big compared to say, Broad Street’s 40,000 runners, but it was big for me!)  The sheer number of runners made the start a little difficult.  There were no corrals or pace groups, meaning that all of the runners were gathered in one huge crowd extending back from the starting line.  When the starter said “GO” it took several seconds for the crowd around me to even start moving.  Luckily the race was chipped so my official time didn’t begin until 29 seconds later when I actually crossed the starting line, but all of the runners around me basically shuffle-walked the first quarter mile or so before moving into a slow jog (with constant people-dodging) through the first several turns of the race.

The crowd of runners finally started to thin out when we hit the first big hill around the 1 mile mark.  Matt and I had jogged the course on Wednesday so I knew the hill was coming (and I knew that it kept going up around the next turn!) and I felt mentally ready for it.  I high-fived a runner wearing a giant pickle costume on the way up the hill before finally falling into what felt like a normal pace at the top of the hill.  At the end of the first lap we looped back around to State Street and I spotted Matt on the sidewalk taking photos.  Here I am smiling for the camera.

The second lap felt a lot harder.  Those hills that I had confidently powered up during lap 1 suddenly seemed like mountains and I trudged up them at a slow jog.  Luckily I felt a little better by the time I got to the top and before I knew it there was just a mile left to go.  I told my legs to go faster and somehow that worked (!) and I managed to make my 5th and final mile my fastest split of the race.  Woohoo!

My official chip finish time was 42:57, just 10 seconds off of my PR from March.  I would have really liked to beat my March time, but considering how I was stuck in major foot traffic during the first mile (something I definitely didn’t deal with in March) I think Friday’s race was a better overall performance.  I’m really excited about my last split… 7:54 on Friday vs. March’s 8:36 (!) and I know that I could have comfortably run a much faster first mile if I had had the room to do so.

So guess what this means?  That I’m signing up for another 5 mile race, of course!!  I’ll be running in the Swarthmore Lions Independence Eve 8K on July 3rd, this time with a much smaller crowd and more 5 mile experience to fall back on.

Miles since last post:  101.5
Days since last post:  22
Avg. Daily Miles since 7/18/13: 4.79
2014 TOTAL MILES: 822.8

Related Posts:
•  Radnor Conservancy 5K Trail Run (6/1/14)
•  Rocky Run 5K Trail Run (5/30/14)
•  Run for Victory 5K (5/18/14)
•  Elwyn 5K (5/3/14)
•  St. Tim’s 5K (4/26/14)
•  Rick’s Run 5K (4/19/14)
•  Las Vegas Security 5K (4/3/14)
•  Color Out Cancer 5K (3/30/14)
•  Athlete’s Closet March 5 Miler (3/1/14)
•  Athlete’s Closet February 5K (2/1/14)
•  Athlete’s Closet January 5K (1/4/14)
•  New Year’s Eve 5K at the YMCA (12/31/13)
•  Athlete’s Closet December 5K (12/14/13)
•  Turkey Trot 5K (11/28/13)
•  Trinity Presbyterian 5K (11/2/13)
•  Oy Vey 5K (10/27/13)
•  Fueled Up & Fired Up 5K (10/19/13)
•  Run-A-Muck 5K (9/22/13)
•  The Challenge Begins: 100 Mile iPad Mini Challenge (7/23/13)

Roasted Corn Salsa

Last night I made my third batch of Roasted Corn Salsa in less than a month which can only mean two things…  One, this salsa is awesome and two, it’s high time it makes an appearance on the blog!!

Roasted Corn Relish 1

This bright, flavorful salsa features grilled corn, roasted peppers, fresh tomatoes, cilantro, and lime juice.  It pairs perfectly with grilled fish and grilled avocado (<– my new favorite way to eat avocados).  We’ve also tried the salsa on shrimp tacos and, although Matt thinks it’s a bit too lime-y for eating straight, I personally really enjoy eating it with tortilla chips.

Last night’s batch of salsa is being refrigerated until we have Matt’s parents over for dinner tomorrow night.  Making it ahead of time will save me prep time on Saturday and the extra hours in the fridge will allow the salsa flavors to fully combine.  I’ll post pictures of the final meal (grilled salmon!) next week.

Roasted Corn Relish 2

Roasted Corn Salsa  (adapted from MyRecipes.com; makes 6-8 servings) 

You will need…
Cooking Spray
4 ears Corn, husked
4 Anaheim Peppers or 4 Cubanelle Peppers (for less heat), or a combination of the 2 types
1 cup diced Tomatoes (from approx. 2-3 Roma Tomatoes)
6 tablespoons freshly squeezed Lime Juice (from approx. 3-4 limes)
1/4 cup chopped Cilantro
1/2 teaspoon Salt
1/4 teaspoon Ground Pepper

Directions:

Lightly coat the grates of a grill* set to medium heat with cooking spray.   Place the corn and peppers directly on the grill.  Allow the corn and peppers to cook, turning occasionally, until the corn kernels start to brown slightly and the peppers become soft and dark splotches start to form on the green skins.  Transfer the roasted corn to a plate to cool.  Place the roasted peppers in a large bowl and cover for 10-15 minutes.

Cut each corn ear in half, then place the flat end down on a cutting board and slice the kernels off of the cobs.  When the peppers are cool enough to handle, peel and discard the skins and remove the stems, seeds, and membranes.  Slice the peppers into 1/4″ pieces.

Combine the corn, peppers, tomatoes, lime juice, cilantro, salt and pepper in a large bowl.  Serve immediately or cover tightly and refrigerate up to 3 days to allow the flavors to intensify before serving.

Serving suggestions:

  • Serve over grilled salmon or another grilled fish (salmon recipe coming soon!)
  • Spoon over grilled avocado (slice avocado lengthwise & remove pit; brush grill with oil and place avocado halves directly on grates for 2-3 minutes until grill marks appear)
  • Serve as a fresh, citrus-y salsa with tortilla chips

Roasted Corn Relish 3

*If you don’t have a grill, use boiled corn on the cob or thawed frozen corn kernels.  The peppers can be roasted in an oven… here are some basic instructions on how to do this from Ina Garten.

Whirlwind Spring Recap

Matt and I have been going non-stop this Spring with yard work, running, family gatherings, weddings and work trips.  As a result, I’ve been pretty bad about blogging (I need to use our rare down time to relax!!).  Nevertheless, I do want to share what we’ve been up to so I’ll attempt to use this post as a catch-all recap of our Spring…

After returning home from California in mid-April, we spent a weekend in New Jersey to celebrate the marriage of two of our college friends, then I raced three weekends in a row (Rick’s, St. Tim’s, and Elwyn) before we embarked on another work trip, this time to Baltimore.  We were in Baltimore for three days and got in some good meals and two nice runs around the Inner Harbor (which is beautiful!!).

After Baltimore we were home for a few weeks during which I ran three more races (Victory, Rocky Run, and Radnor).  We also celebrated Mother’s Day, my mom’s and brother’s birthdays, and Memorial Day, AND started on a major home landscaping project… ripping out and replanting all of the overgrown shrubs along our front walk (more on that in a future post!).  For my mom’s birthday I did a photo shoot of her on her new horse and then Matt and I had my mom and stepfather over for a fancy dinner of grilled salmon and avocado with roasted corn relish and Mexican rice pilaf.  (And don’t worry, that recipe will be up on the blog soon!!).  :-)

After Memorial Day we had the pleasure of taking care of Matt’s parents’ German Shorthair, Bella, for a few weeks.  Bella patiently watched us dig up stumps in the front yard (fun!), went running with me at Ridley Creek State Park, and, best of all, got to come with us to the Hunting Camp where she got to experience the central PA wilderness.  We were at the Hunting Camp for 3 days, during which we hiked and ran over 20 miles.  Matt and I also made a big taco dinner for everyone on Saturday night but we were too busy cooking and eating to take photos of the food, sorry!

Matt and I left the Hunting Camp late Saturday night so that we’d be home for our first wedding anniversary on Sunday.  We celebrated by sleeping in, doing some yard work, then spending the afternoon wine tasting at our wedding venue, Sweetwater Farm and Grace Winery.  The winery recently started hosting dog-friendly tastings so Bella came along and happily flopped on the ground between our chairs as we sipped our wine.  After the tasting we had dinner at La Porta, our favorite local restaurant, and then returned home to — you guessed it — MORE yard work!  :-)  Good thing we both like hauling rocks, compost, and stumps around!

The Tuesday after our anniversary we headed out of town again, this time for a work-related trip to a nuclear power plant to do a nighttime lighting demonstration.  It was a productive visit but between the Hunting Camp (4 hours away) and nuclear power plant (5 1/2 hours away) it meant that we spent close to 20 hours in the car in less than a weeks’ time.  And the road trips weren’t quite over yet…

On Saturday we were on the road again, this time to Avon-by-the-Sea, New Jersey for another fantastic wedding celebration.  The weather was perfect and we spent the night in Asbury Park right next to the boardwalk and the beach.  I loved waking up to the view of the beach and sand right outside our window.  New Jersey is pretty nice!

That’s about it for my whirlwind Spring recap.  Now that our travels are done (until 4th of July, at least), I’m hoping that we might have a little more time to kick back and relax.  First I need to make it through the Media 5 Mile race on Friday night!  :-)

How’s your Spring going so far?  Has it been busy or relaxing?