Playing the Game ...

 

As I'm home waiting to bring my daughter to her doctor's appointment to confirm a fractured ankle that was diagnosed last night in the ER, I thought about blogging again.  I haven't found the need to write in over six months.  Nothing really got me going as photography has become my true creative outlet.  However,  as I was looking at my photos from last's night's game,  I saw something I needed to vent about.

As parents of athletes, we know our place in the stands well.  We love to support our teams and our children, be there when they need us, be there when they don't think they need us (lol!), and have a good time watching the development of their team and themselves.  Right?  But one of the biggest fears is having a game called by referees who seem to forget how to call a game.

Time and time again it happens and of course refs are people too and they will make mistakes  (I know what it is like to be second guessed as I was an NJSIAA official for high school gymnastics).  However, when refs do not set up the parameters of  the game, all rules go out the window and athletes are essentially on their own to defend themselves on the field.  Believe me, I'm all for them playing their heart out and pushing it to the next level, but sometimes they push it because they know they can pull it off without getting called for it.

I'm not upset about our girls losing games.  I am not upset about even an unfairly called game so much as I am about letting them play in a game that is dangerous.  Soccer is definitely an impact sport!  With all the concussions and injuries happening, it is a risk that all players take as they step onto the field.  My problem is that the refs need to be refreshed in the current way the sport is being ruled.

When the ref told my daughter after being tossed around that, "It was all ball,"  she thought he was joking ...

Okay ...

My question is why do NJ high schools only use a two man referee system?  FIFA does not recognize a two man system.  If this was football, and another ref was needed, it would be no problem.  The game has limits when only two referees are watching.  We finally get a three man system if the team makes it to semi-finals in counties.  But ...  travel and club games ... they use a three man system for every full sided game.  This makes absolutely no sense!  And here's my last rant ... for those players who play club year round, I know they get a lot of pressure not to play in high school - this is why.  Too many injuries that make it hard to continue playing.  

So sad, because the love of the game, the good friends they grew up with and trying to make their high school proud is why they play.

Here's to the game ... and those that try their best to call a fair, safe game!

Have a great weekend!

3 Days till Spring!

Happy St Patty's Day!

Here is a great way to get your greens in!  Maybe tomorrow after the corned beef is consumed ;) or you need to find something interesting to kick off Spring on Saturday.  I know kale has been overdone in the superfood cultures,  but this just tastes good.  I could eat the whole platter myself so here goes:

Lemon-Basil Kale
Serves 2-3 Enjoy!!!
3/4 pound of kale (about 6 cups chopped) 2 cups water
2 teaspoons extra virgin olive oil
2 garlic cloves, finely minced
15 fresh basil leaves, cut into fine ribbons salt to taste
2 teaspoons freshly squeezed lemon juice
*Variety - Add 1 cup fresh or frozen corn with the kale in step 1. Cook along with the kale for 4 to 5 mins. Continue with recipe.

1.  Wash kale and strip leaves off the stalks. Discard the stalks. Chop the kale into bite- sized pieces. Bring the water to a boil in a 10 to 12 inch skillet with a tightly fitted top. Add the kale, cover, and cook over high heat, stirring occasionally, until tender, about 5 minutes. Remove and drain, saving the cooking liquid to drink.

2. Rinse out and dry skillet, then use it to heat the olive oil over medium heat, lifting and tilting the pan to coat. Add garlic and sizzle for 15 to 30 seconds, stirring constantly to prevent browning or burning.
   
3. Add basil and saute for 15 seconds more. Add kale and stir until heated through. Season to taste with the salt. Stir in lemon juice and serve immediately.
   

***It is important to add the lemon juice after the the greens are cooked and just before serving. If you cook greens with an acid you turn bright green vegetables into a drab army green color. 

 Be Well,
Krista

Blood Red Oranges

I had no idea that different oranges had different benefits ... I mean aren't they famous for fighting colds, tasting sweet and looking pretty on your plate?  Last week I was fortunate to have lunch with a dear friend of mine who mentioned how she uses them so I picked some up on one of my runs to the market.

So here's the deal on the benefits:  they are grown in the volcanic soil of Mount Etna in Sicily and have high levels of antioxidants.  Their pigment (see pic below) is also the same found in blueberries that ranks high in antioxidants.  Anthocyanins are the natural compounds that are known for their antioxidants, anti-inflammatory properties, the ability to fight disease that comes with age, keeping LDL cholesterol from accumulating, preventing heart disease, cancer and diabetes.  Wow!  The list goes on ... Vitamin A does the job of keeping our retinas and skin healthy and the Calcium keeps our teeth and bones strong!  Although regular sweet oranges have benefits, they are not as nutritious as these blood red varieties.

So, once again there are all these facts (that I am terrible at recalling) that push us to eat colorful food.  No need to know why exactly you should be trying them,  just try to get color on your plates!   After the long winter most of us have endured, start introducing one new color a week if you can!  If you have young athletes and your Spring season has kicked off,  just put a plate out on the counter ... enjoy!

Wishing you much color this week!!
Krista

The Sweet Spot

Yay!  Spring is almost here!   Anyone else sync with the seasons like myself?  I think we're all ready to come out of winter hibernation asap.  Makes Spring that much sweeter when the Winter has just kind of well ... put you over the edge just a bit? 

I apologize to those of you I haven't seen in awhile ... but I am a homebody come winter.  Period.  My vitamin D levels are great,  but I tend to be happy in my little warming hut we call home.

Ok, back to reality ... so psyched! Some energy and motivation coming back and honestly with no snow days or delayed openings this week,  I actually have time to write!  I just wanted to get back to sharing ideas and maybe some new recipes with all of you who have asked where I went!

I made this recipe last week because my family does enjoy their chocolate mousse.  I don't even know what possessed me to make a dessert, but how could I say no to dark chocolate, ricotta cheese, cinnamon and a little brown sugar? Everyone needs a little sweet treat now and then ...

Chocolate Mousse Cups

Ingredients:
4 oz dark chocolate  (I love dark but you can use milk)
1 Tablespoon brown sugar
1/2 teaspoon cinnamon
2 cups ricotta cheese

Melt the chocolate in a metal bowl over boiling water.  Blend everything in a food processor (my VitAMix was great) until smooth.  Spoon into cups (I used 4 of my grandmother's old ice cream dishes) and chill in refrigerator for at least an hour.

Serve topped with whipped cream and a dusting of grated chocolate ... if you haven't eaten all of it by now!

Recipe courtesy of The Forest Feast by erin gleeson

Here's to warmer weather, longer days, flowers waking up and good times over good food ... my sweet spot!

Krista

Somewhere in Jackson Square, New Orleans 2 weeks ago 

Veggie Slump?

Is the winter putting you into a rut in the kitchen?  The usual not so spectacular anymore?  I love simple meals but the usual green salad I make every night for the kids and my man, is getting boring.  I get my greens in every morning with my smoothie, but I know they definitely need some color on their dinner plates in the winter.

Easy peasy carrots that aren't the usual soft chopped strips?  Try these, I think you'll all like them!

Crispy Carrot Chips

Ingredients:
4 large carrots
3 T. olive oil
1/2 t. coarse salt
1/2 t. curry powder

1.  Use a peeler and make ribbons from 4 large carrots.  Trim the ends.
2.  Combine the olive oil, salt and curry. 
3.  Mix the carrot ribbons with the oil, salt and curry.
4.  Bake at 325 degrees until the edges are crispy.

Enjoy! 

Krista

Close up shot of raw carrot ribbon ... sorry french fries, we like your cousin better tonight!