Deployment thoughts, Uncategorized

What day is it today?

I swear I have lost my mind, and yesterday threw me on a roller coaster of emotions I had thankfully forgotten from our first deployment. Our final goodbyes for the year have been said, and I can honestly say that I am not sure how I survived the 60 minute drive home yesterday.  After being enveloped in my husband’s arms as we all sobbed, I just can’t put into words the raw emotion that we felt.  My daughters and I simply hung on to one another yesterday, and after tucking my youngest in as she cried herself to sleep, I knew I’d have my hands full this next year.

Even Sammy is missing him
He texted me this photo on his way to the airport. They were being escorted by veterans. SO cool.

So my sister challenged me, to keep busy, find a project,  and/or journal to help the quiet of the evenings hurt a little less.  So that’s the plan.  I’ve got several house projects to do on my list, and plan to write a lot more.  That’s the joy of my blog, it’s multifaceted, and not just about running.  Plus, it’s mine and I can write what I want to, LOL!!!

I still have to remind myself to breathe sometimes.  I have to choke back the sobs more times in the day than I can count.  But with each day that passes, it’s one day closer to his return.  And I am reminded daily of all the blessings in my life.  I walked in to work this morning to find this on my desk, a beautiful gesture from my entire staff.  #allthelove


I also received several texts, got a dozen hugs, and this awesome gift from my friend Kelly.  I wish I had words to describe how grateful I am for all the awesome people in my life.


And as the day came to a close and my kids played outside while I did laundry and cleaned I received a text from my oldest. “Mom, come outside and look at the sunset” She loves the sunrises and sunsets nearly as much as I do.


As we watched the sun set into the horizon, we hugged each other tightly and she whispered, “Love you…” and held her even tighter.

This will be a very tough year.  But we love each other so very much, that I believe in the end it will help us get through this even stronger.  The crazy emotions of the week have brought on a pretty terrible headache so I put off my workout for another day because I just can’t bear to be down for the count.  I’ll get back at it in no time.

Who’s your biggest supporter? Do you have beautiful sunrises and sunsets where you live? What’s your latest workout?

Cheers!!  ❤



food, goals

Weekend wrap up

I’ll admit I needed a couple extra days off after the last few weeks of work.  But…I have a job, and for that I am thankful.  The much needed break called for me to take the day after Thanksgiving off, which I am SOOO glad I did.  I don’t have a lot of time saved up, but this added day left me extra time to decorate for Christmas, clean, and scrub areas of my house that were completely neglected lately.

Yet this can bring stress too…you know, the kind of stress where you feel there just isn’t enough time in the day.  I spent Thanksgiving with my family which was just wonderful, but the chores were calling my  name.  Saturday I got up and cleaned like a crazy women…I shopped for groceries for the week, and found myself TIRED.  But I got a text from a friend inviting me out for drinks Saturday night and I JUMPED at the chance.  It was a simple two hours of laughter and fun, but just what I needed to add extra charge to my batteries.  And I saw THIS as I was getting ready…God had his paintbrush out, for sure…

What a perfect sunset!
What a perfect sunset!

I was so recharged last night, I put myself out there in my running group on Facebook, requesting a partner in crime for a run this morning.  My goal was 4-6 miles, with no pace in mind.  Karen, from raised her hand, and I felt so very blessed she wanted to run with me.  So this morning we met up, and despite tummy issues I was able to get 5 miles in!  My farthest distance since the half marathon the beginning of this month.  It always amazes me the bond runners have.  I don’t know her well outside of running, but there she was to support my slow run.

Sole sisters and shoe twins!
Sole sisters and shoe twins!
We did it!
We did it!

I came home, showered, and promptly sat down on the couch to watch Football.  Who won?  Not sure…I was just happy to relax.  I even let myself take a cat nap on my recliner for an hour.  Sheer. And utter…BLISS.

But, it IS Sunday, so Sunday Supper needed to be prepared.  This has become so important to me as a busy working Mom, to make time at least ONE day per week to have a NICE sit down meal.  So tonight we had pork roast that was seasoned with my own homemade rub of rosemary, thyme, onion powder, crushed red pepper flakes and salt and pepper.  I grinded all of the spices in my mill, and rubbed generously on the pork.  I seared the pork on all sides, then transferred to the oven to roast at 375 degrees for just over an hour.

To accompany the roast, I made my cranberry/red wine reduction sauce.  The recipe is simple.  One bag of fresh cranberries, poured into a sauce pot.  Add half a bottle of GOOD red wine, (I used a good Cab), brown sugar, one shallot, salt, pepper, and a couple sprigs of thyme.  Cook down by half, and puree with an emulsion blender. Strain, and add a pat of butter (the real stuff) and let simmer.

Our sides included Brussels spouts and shitake mushroom risotto.

For the Brussels sprouts I first cubed a 1/4 cup of pork belly and browned.  They are also known as lardons, and this was my first time making them.  My best tip is to make sure you brown them, and drain off all the grease.   Set aside, and add in 1/4 cup of shallots, one clove of garlic both finely chopped and sauté for just a few minutes.  Add in your Brussels sprouts, and cook for about 20 minutes.  Add in your drained lardons for the last couple minutes.  DELISH.


For the risotto, I wanted to highlight the mushrooms.  I  chopped 1/2 a cup of shitake mushrooms, one shallot, and 2 cloves of garlic.  In a separate sauce pan I had 4 cups of veggie stock with 2 bay leaves on low heat.  Take a wide sauce pan and drizzle with evoo and one pat of butter.  Add in your veggies, and sauté for 2-3 minutes.  Add in one cup of good Arborio rice and stir for 2 minutes.  Slowly add in your chicken stock, one ladle at a time, cooking slowly.  Continue to add in the chicken stock until your rice is cooked al dente.  Garnish with parsley and Grana padono cheese.

I drizzled the final dish with black truffle oil.  YUM!
I drizzled the final dish with black truffle oil. YUM!

And so we plate….here is this week’s Sunday Supper.

Dinner, is, served!
Dinner, is, served!

With that, I leave you with a smile, a ready palate, and passion that is unending.  Keep Movin!

❤ Michelle