Nasty Dan

Do you like this as much as I do?

running the tetons

Yesterday Jolene, Rachel, and I had an amazing run across the Tetons. The mountains were beautiful and we had such a great time. Below are some pictures of where we were. However, they really don't do our experience justice. I have never been in a more majestic place on a more perfect day. All the training was worth it!

20 miles

I never thought I would be able to or want to run 20 miles. And I always thought that people who did had some special powers, body types, natural talent etc. . . but I have learned that all it takes is dedication to training. Everyone I know who runs marathons or great distances started out small and then just decided to try to go a little further. And that's how I got to my 20 mile run yesterday. Jolene and I had a great run, felt good, and were completely exhausted for the rest of the day. 20 miles is a long way!

hurricane pass

Today I ran 16.4 miles. I am not training for a marathon. Well not one that you pin a number on anyway. I am training to run across the Tetons with 4 of my friends. We will start up Teton Canyon, summit on Hurricane Pass, and end when we come around Jenny Lake. It is a total of 26 glorious miles. I am very excited and can't believe that I am doing so well running so far. Here are some pictures of where I will be. Wish me luck!

yummy

Tonight I made chocolate cupcakes with white chocolate raspberry buttercream frosting. I have never tasted better frosting. Maybe it's because Keith picked fresh raspberries 10 minutes before I needed them. Maybe it's because I used whipping cream instead of milk in the recipe. Whatever the reason it was sensational!

zucchini relish

I love zucchini relish. Especially on summer nights when we are roasting Brats at our fire pit. If you want to try some stop by and I'll share a jar with you. Or if you want to make some of your own here is the recipe.

12 cups zucchini, grated
3 cups green peppers, chopped
1 1/2 cups sweet red peppers, chopped
9 cups onions, chopped
9 cups celery, chopped
3/4 cup salt
7 1/2 cups sugar
6 cups white vinegar
3 TBSP celery seed
3 TBSP mustard seed

Grate and finely chop all vegetables. Add salt and cover with water. Let vegetables stand in the salt water for 4 hours.
Drain and press out liquid.
In another pan combine sugar, vinegar, celery seed, mustard seed. Boil until sugar dissolves and then add the vegetables.
Simmer for 10 minutes.
Put in jars. (I like to use pints)
Process for 10 minutes in a water bath.

This yielded 14 pints for me.