Awesome 80s 5K (5K #3!)

I ran my third 5K two weeks ago! It was the Awesome 80s 5K at Golden Gate Park in San Francisco and we couldn't have asked for a more beautiful day. My friend Josh, who I ran my second 5K with, asked if I was going to try to beat my time from my last 5K. I told him no, this was a "fun run." Ha.

Shirt and headband from Amazon.

Ready to run!

Yes, that is the Stay Puft Marshmallow Man.

This was a family (both 2- and 4-legged) friendly event.

So fun! There was a ton of neon and some seriously fun (and creative) costumes. The mood was so positive and non-competitive. My friend and I kept a good pace and got into a good running and walking groove. Our final time was 40:55 and I was happy with that.

Oh, and we got medals!

Awesome.

Seriously cute medals and the first one I have ever gotten!

After the 5K, we met up with our honeys and went to a great little Italian place in North Beach for bottomless mimosas and one of the best brunch dishes I have ever had...

*drool*

I can't even put into words how good that dish was but just imagine the best combination of crispy breakfast potatoes, bacon, tomatoes, greens and sunny side up eggs...all topped with pesto and a perfect balsamic reduction.

After stuffing our faces, we wandered around and I soon found this Maya Angelou quote at my feet.

Perfect. 

And yes, I am already signed up for a fourth 5K. It will be a "Hot Chocolate" 5K in January. I will be running that one with the same friend from this 5K as well as my friend from my first 5K and my honey. My goal for that one will be to run the entire time. I will probably be slow but I will do it!

Recipe: BLT Egg Muffins

I like making things in muffin tins. (Exhibit A) I also like easy/healthy/filling breakfasts that I can eat on the go (Exhibit B). So when a friend posted a drool-inducing Facebook post about bacon and egg muffins, I quickly decided that I wanted to create a bacon, lettuce and tomato (BLT) version.

These are good on their own but I think these would be even better topped with fresh avocado slices and a few drops of your favorite hot sauce. I think that avocado and hot sauce make most things better.

Oh, and while you could use regular bacon, I opted for turkey bacon and still found them to be delicious. According to my calculations, each egg muffin, without toppings, is approximately 115 calories. Two of these are a perfect, substantial workday breakfast for me.

Makes: 8 muffins

Ingredients:
8 slices turkey or regular* bacon
8 whole eggs or egg whites
A handful of arugula, chopped
2 tomatoes, seeded and chopped
Garlic powder
Avocado and hot sauce for topping (optional)

Nonstick spray

Directions:

1. Preheat oven to 350 degrees.
2. Spray muffin tin with nonstick spray. 
3. Wrap a piece of bacon around the inside of each cup of the muffin tin. Divide the chopped arugula and diced tomatoes between the cups. 
4. Crack an egg into each cup (or pour in egg whites) and top with a pinch of garlic powder. 
5. Bake for 30-35 minutes or until eggs are set. Let cool slightly and then pop out muffins to eat immediately or pack up and refrigerate for a future grab-and-go meal. 

* If you use regular bacon, you will probably want to transfer the cooked muffins to paper towels to soak up some of the grease.

Project 365: 103 | Brunch | 09.30.12

Project 365: 103 | Brunch | 09.30.12

A friend invited me over for a girls' brunch on Sunday. When I arrived, I helped her with these smoked salmon and chive cream cheese crostinis. It turns out she doesn't even like smoked salmon but she said that it she wouldn't be a good jew if she didn't serve something "jewy." They were delicious and so was everything else she prepared.

Camera: iPhone

Photos: Brunch

A group of girlfriends and I get together for regular brunches, cocktail parties, etc.  Most of the parties have become tradition, including theme and time of year.  These are a few of my favorite photos from yesterday's brunch.

French cheese plate.

Cheers!

Pastries, mimosa, and an egg bake.

Pastries.

Flowers.

All you really need for a delicious brunch.

I thought the lighting in the kitchen made for some great photos.

It would be weird if the day didn't end with handstands.

Our next brunch will be in December, between Christmas and New Years, and I will be hosting.  I have already been brainstorming ideas for food and beverages including a bloody mary bar and a fruit, yogurt, and granola bar.  What can I say, I love a good "build your own                  " bar.

Recipe: Egg Bake

I spent this past weekend with a group of fabulous ladies.  For breakfast on Saturday morning I made an egg bake that I have made for a number of get togethers and it is always very popular.

This is a perfect make ahead recipe because it needs to chill overnight in the fridge.   It is best served warm from the oven but is also good at room temperature.  I have only made it according to the recipe below but have plans to throw in some spinach the next time. 

I have to give a shout out to my wonderful honey because, even though he hates eggs, he got this recipe for me from his coworker after it was scarfed down at a work potluck.

Egg Bake

Egg Bake
Servings: 8 - 10
Preparation time: 30 minutes
Rest time: Overnight
Cook time: 30 minutes


Ingredients:

• 9 slices white bread, crusts removed and cut into large chunks
• 1.5 cups shredded swiss cheese
• 6 slices bacon, cut into small pieces
• 1 tablespoon extra virgin olive oil
• 8-ounce package sliced mushrooms
• 4 green onions, thinly sliced
• 8 eggs
• 1.5 cups milk
• Salt and pepper
• Cooking spray

Directions: 

1. Place the bread in the bottom of a large greased baking pan.
2. Top bread with shredded cheese.
3. Heat a skillet over medium-high heat and cook bacon until brown and crispy.  Drain on paper towels and set aside.  
4. Carefully wipe out bacon grease from the skillet and add the olive oil.  Add green onions and mushrooms and cook until mushrooms are browned. 
5. Layer the cooked veggies and bacon on top of the bread and cheese.
6. In a large bowl, whisk together the eggs and milk.  Season with salt and pepper.  Pour egg mixture into the baking dish and cover with saran wrap.  Place in the refrigerate and chill overnight. 
7. After the dish has rested overnight, bake in a 350º F oven, uncovered, for 30 minutes or until the top starts to brown.  (The eggs may still be a little wiggly but will firm up when cooling.)
8. Let rest for 10 minutes before serving.