Such is Life.

Hi All,
        I have an interesting story to share with you about my current week. I'll start by sharing the fact with you, that many athletes don't participate in activities that may jeopardize their performance or their ability to participate at all. For example, since I started college, I do not snowboard, ice skate, wake board, or numerous other risky activities, in fear that I could get hurt. However, this past weekend, I made an exception. I took on what I knew was a strenuous hike the day before my
tournament because it was a friend's birthday. I know what you might be thinking, I probably slipped, tripped or fell down the mountain. NOPE. I actually made it 6 miles without such a mistake. Pleased and impressed with myself, thinking "I may not be as clumsy as I always think," I headed for a much needed pedicure.  Upon arrival, I picked out a Spring-shade for my toes and slipped off my sandals to step in the tub. Stepping in, the unexplainable happened.... something Bruce would call a freak
accident. (If you have a weak stomach, I suggest you skip to the bottom!!)  My foot slipped slightly, sending my big toe into the bubble-jet. It didn't even hurt until I felt my foot stinging in the hot water. I pulled my foot out, and to my surprise, I see a gash on the instep of my foot, at the knuckle of my big toe. As I hold it up, the gash opens up and starts to pour blood. The nail-techs did their best to stop the bleeding, sanitize the wound and wrap it up for me, but all I could think about was, how was going to play the next day? How would I transfer my weight from my right to my left and avoid the pain? Could I tough it out? As I arrived home, I am angry and discouraged knowing I probably won't be able to compete the next day, let alone put a shoe on. After some deliberation I pulled out of the tournament. The opportunity vanished, POOF. Although I was upset, because I had practiced on the tournament courses all week and was hitting the ball fantastic, I knew I had made the right choice.
         Although I missed a great opportunity at the tournament this week, the break did allow me to have time to whip up a fabulous pot of seafood jambalaya, start on the Burbank taxes, spend an entire day with my mother, and of course, update my blog.  This was a great reminder that as much as I want to control everything in my life, many times it's out of my control. So remember, when life gives you lemons .....make jambalaya?

  Jambalaya Recipe 

25 medium shrimp, peeled, deveined
8 ounces chicken, diced

2 tablespoon Creole seasoning, recipe follows

3 tablespoons olive oil
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped celery

3 tablespoons chopped garlic

1 14.5oz canned died tomatoes drained

6 bay leaves

2 teaspoon Worcestershire sauce

2 teaspoon hot sauce

1 1/2 cups white rice

5-6 cups chicken stock

10 ounces Andouille sausage, sliced
Salt and pepper

 

Creole Seasoning

WARNING!!! Don't make the same mistake as many before you

 and add ALL this creole seasoning to your Jambalaya. 

This makes almost 1 cup so that you can save it for next time. 

Only add the amount called for in recipe.

Mix the following together and set aside:

2 1/2 tablespoons smoked paprika

1 tablespoon salt

1 tablespoon garlic salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder

2 teaspoons cayenne pepper

1 teaspoon red pepper flakes
1 tablespoon dried oregano

2 teaspoons dried thyme

1 tablespoon dried parsley 

Servings: 10 grandmas or 5 large men 

Instructions: In a bowl combine shrimp, chicken and Creole seasoning, and work in seasoning well. (This makes a SPICY Jambalaya. If you aren't one for spicy, reduce to about 1 tablespoon of creole seasoning and adjust at the end if needed.) In a large saucepan heat oil over high heat then add onion, pepper and celery. Cook for about 5 minutes until tender. Add garlic, tomatoes, bay leaves, Worcestershire and hot sauces. Stir in rice and slowly add 5 cups of the broth. Save the last cup of broth to moisten later if too dry.  Reduce heat to medium and cook uncovered until rice absorbs liquid and becomes tender, stirring occasionally, about 15 minutes. If the mixture becomes too dry, stir in your left over chicken broth. When rice is just tender add shrimp and chicken mixture, and sausage. Cook until meat is done, about 10 minutes more. Remove Bay leaves. Season to taste with salt, pepper and Creole seasoning. 

ENJOY!

P.S. If you have leftovers, we do what's called, "put an egg on it" and call it breakfast.