What a weekend! One of my good friends was in town for the weekend and I exerted just about all of my energy trying to keep up with my plans. Saturday morning I biked to and from yoga and then made soup to try to revive myself from the night before. By mid afternoon we all decided to go to the Northern Virginia Brewfest!
This was a ton of fun and it was a beautiful day out. We tasted a bunch of delicious beers and ate the best kettle corn of my life. Your typical evening shenanigans ensued and your truly didn’t get to bed until 3am. This wouldn’t have been a problem but I was signed up for the Color Run (5k) and the race started at 9am. Woof. I got picked up at 8am for this lovely race and my alarm never went off so I was up at 7:55am and out the door at 7:57am. The race was fun but I would have much rather been in bed / eaten breakfast before yogging around for 3.1 miles. Luckily it was a fun run and not timed!
I did learn that if you do a color run you should wear cotton! I was in all spandex / under armor and the color didn’t stick to me at all! I just looked kinda dingy…
Next up on the agenda for the day was brunch with my friends from home and the boytoy. We last-minute decided to go to Medium Rare and the food was to die for. I got steak and eggs and was treated to the most fantabulous poached egg of my entire life. I don’t think it will ever be topped honestly.
Moving on… after some napping, football, and grocery shopping it was time to make dinner. My family is what I call “pork challenged” and we are always over cooking pork. It’s a problem. The manfriend on the other hand is a pork master. I have been taking lessons. I managed to make us some great pork chops last week so I decided to give it a go last night. I over cooked it a little bit but the flavor and the sides rescued dinner. I started out by marinating the pork with Wegman’s Chicken BBQ sauce. In a skillet over medium / medium low heat plop the pork and juices and cover with a lid. This is where it gets tricky… 5 mintues a side and done. I always leave it on for too long, nerves lets call it.
For the side I sliced a bunch of zucchini to make sgetti. In a large pan over medium heat goes the zucchini ribbons, Wegman’s Basting Oil (stuff of the gods), greek seasoning, and salt. Let this cook for about 10 minutes, or until the zucchini is flimsy. In addition to a delicious meal there is also an addition to the house. The family dog just made the move to DC this weekend! Not only do I have to watch out for Jax stealing food Reggie is a crafty thief too.