A Little Action - Go Kart Action! & a Few Recipes

After riding the trails on Wednesday, the team members who attended were treated to a 10 lap race at Action Karting in Morrison.

I thought about joining in on the fun, but wanting to take photos won out. Ellie said that was good because I would be too slow and get in everyone's way. That is life with a teenager. The coach says that there will be a rematch. Some of the kids thought their gokarts were too slow. They call for a rematch. Ellie is totally up for that!

Next time, I might ride, too. Perhaps there could be a mom's race after the kids go at it.

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This was a nice dinner we had recently.

Steak and Pineapple Skewers
via: Guilty Kitchen Blog

Servings: 8 skewers
Prep Time: 20 minutes
Cooking Time:10-15 minutes

2 ribeye steaks (approximately 10-12 oz each and 1″ thick)
1 pineapple
1 bunch fresh basil, torn into small pieces
1/3 cup low sodium soy sauce
1/3 cup extra virgin olive oil + 1 Tbsp
1 clove garlic, grated
Fresh ground pepper
Wooden or metal skewers (if using wood, soak in warm water for 30 minutes prior to grilling)

1. In a large container (preferably with a lid), mix together the soy sauce , 1/3 cup olive oil, garlic and a substantial amount of pepper. This is your marinade.
2. Cube ribeyes into 1″ cubes and toss into marinade. Leave to marinate for 1 hour or as long as 24 hours.
(I did not have enough soy sauce so I substituted some of the Monterrey Steak Season. In the end I also added a small bit of Peach White Balsamic Vinegar and tossed it to coat the meat.)



Roasted Beets with Blue Cheese and Walnuts
via: Martha Stewart

4 medium beets (1 1/2 pounds total), trimmed and unpeeled
3 tablespoons extra-virgin olive oil
1 tablespoon white vinegar
1/2 teaspoon Dijon mustard
Coarse salt and ground pepper
2 tablespoons finely chopped fresh parsley
1/2 cup crumbled blue cheese
1/4 cup toasted walnut pieces


Preheat oven to 450 degrees. Individually wrap 4 medium beets (1 1/2 pounds total), trimmed and unpeeled, in foil. Place on a baking sheet and roast until tender when pierced with a paring knife, 45 to 60 minutes. Let cool. Rub beets with paper towels to remove skins and cut into small wedges.
Whisk together 3 tablespoons extra-virgin olive oil, 1 tablespoon white vinegar, and 1/2 teaspoon Dijon mustard; season with coarse salt and ground pepper and stir in 2 tablespoons finely chopped fresh parsley. Toss beets with dressing. Serve topped with 1/2 cup crumbled blue cheese and 1/4 cup toasted walnut pieces.