Run Kristi Run

I kicked off my morning at 6:00am, seriously I haven't been up at that hour on purpose in a REALLY long time!! The upside of unemployment, sleeping in! I woke up at 5:45 to prepare for my run. By prepare I mean I checked the weather (look outside), got bummed it wasn't raining to save me from running, got dressed cause you had NO excuse not to run, made a cup of coffee (note that all of this "preparation" up until this point besides dressing has been mental!!), and hit the pavement. The only issue here is that I can never remember the walk path gate code to get out of my neighborhood. I had to HOP my fence to get out of my gated community, the downside to a gated community, upside is that is safe!!  Although I have now proven its not that hard for someone with long legs to get in! With all these obstacles I am really surprise that I have not turned back and headed to bed!! But driven by good health, lower stress, a great running partner, and well maybe a Mexico ready body, I run on!!

Always Makes My Day!

Telling someone I love them always makes me feel fantastic, as I never want someone to not know how I feel about them.

But when someone shows you how much they love you, its even better. Especially when they make it their goal to make you smile and love making you smile...that is unselfish/unconditional love.

I can't stop thinking about the importance of unselfish love...I do it, but struggle with letting someone do it for me.  Perhaps I need a change of heart!

Creative Fresno

Tonight I attended a little Creative Fresno blender at The Cosmopolitan downtown.  I had a great time seeing friends from Junior League and hopefully next time I will get there earlier and do a little networking!! :) Check out the Creative Fresno Calendar. And help create Fresno!

P.S. The Cosmopolitan has really good food!!
The Cosmopolitan
Fresno & G Street
Downtown Fresno

Hallelujah for this Photoshop Tutorial

For years now I have owned and semi-operated the Adobe Creative Suite, but only recently have I been able to REALLY use Photoshop.  I totally get Illustrator, and Illustrator gets me. But Photoshop and I have had a rough start. Typically my vast (sarcasm, pure sarcasm) patience kicks in, and I email one of my dear digitally savvy friends to save me! Masking or removing a background has seemed like the Mt. Everest of digital design, but after having quite a bit of time on my hands, and wanting to "produce" (or screw around) something I have conquered my Photoshop fear with this easy "step by step". I am now a masking machine! I thought I would share it with you!!

Photo Shop Masking Techniques

Now if I could only network my laptop and desktop to make it easier to access files and pictures...Hello K2 (the second largest mountain in the world)!!

Hallway Crushes

So I was driving home from Hanford yesterday on Hwy 41, and saw a familiar face from Cal Poly driving next to me.  But I can't for the life of me remember his name. (Clearly early onset of Alzheimer's).The funniest part of all of this is that I had the hugest hallway crush on this guy! It was a pleasant little surprise!! It brought back a little bit of nervousness, the way a great crush does!

Back to Brussels

Several years ago I fell in love Brussels Sprouts! I had them in San Francisco at the Americano Restaurant in the Hotel Vitale...I believe this was the same night I met some of the Phoenix Suns players. Anyway,  besides meeting the MVP of the NBA Steve Nash, the highlight of the night was definitely the roasted Brussels Sprouts. Since then I have made it my mission to change the BAD reputation of Brussels Sprouts one diner at a time. So earlier this year when my college roommate was in town from Ventura I surprise her family was roasted Brussels Sprouts. I demanded everyone try JUST ONE!

And they Loved them!

At Thanksgiving she called to say she was making Brussels!! I think this is the biggest compliment that a chef can be paid. To have served a dish, that the your guests didn't think they would love, ended up loving, and are now sharing with others!

Welcome back Brussels!!!

25 trimmed and halved Brussel Sprouts
5 sliced of Bacon cut into small pieces (you can also use diced Pancetta).
1 garlic head minced
1 T Brown Sugar or Maple Sugar (optional, the carmelization gives great flavor)
Zest of 1/2 lemon
Salt and Pepper

Preheat over to 475-500 degrees.  In a roasting pan add Bacon pieces and roast until halfway cooked, not quite crispy. While the Bacon is cooking up, trim and halve Brussels. Add Brussels, Garlic, Brown Sugar, Lemon Zest, and Salt and Pepper. Toss well.  Roast until Brussels are firm, not mushy (that's what gives them their bad flavor) approximately 10 minutes. Toss well at 5 minutes. Serve warm.

And make sure everyone tries them!!! :)