Girls on the Run Charity Relay, Random Pics + Last Week’s Runs

It’s official. I’m running the Los Angeles Marathon again…half of it. This year Ellen and I are teaming together to run the Los Angeles Marathon Charity Relay for Girls on the Run of Los Angeles. We’re setting the goal of raising $1000 for the cause. All the money we raise will help fund the KIPP Academy of Opportunity Girls on the Run Team. 100% of our girls receive scholarships to participate in this empowering program. Help us reach our goal! 

In other news, maybe I would have been more excited about halloween if I came up with this idea.Screen Shot 2014-11-02 at 12.01.18 PM

I finally made an omelet that didn’t turn into scrambled eggs. I may have overdone it with the spinach 3 (7)

Mama and I choose a new recipe every week for Sunday night dinner. This week we made chimichurri chickenphoto 4 (6)

Brent and I had dinner at The Tasting Kitchen on Abbot Kinney in Venice last night. We went with the 5 course tasting meal, which is essentially whatever the chef feels like making. This was one of our appetizers, oxtail ragu with grilled bread. We drank lots of wine, ate steak, fish, bone marrow, pasta, dessert. It was incredible. photo 2 (21)

I spent a lot of time at the beach this weekend. It was cooler and cloudy, a nice change of pace in 5We made our mark in Playa by buying a bottle of wine at Bacari PDR. If you buy a bottle they’ll hang it up on the ceiling! We ate lots of mac & cheese, pork skewers and had bone marrow here too. Bone marrow twice in a week!? Fancy! (For those of you who haven’t had it, it tastes like meaty butter)photo 1 (21) Here’s what I ran last week:

  • Monday: Off
  • Tuesday: MDR Track Club (4 x 300, 3 X 800,  4 X 200)
  • Wednesday: Four Mile Run with Back on My Feet (7:20 Average)
  • Thursday: Off
  • Friday: Eight Mile Run with Gisele in Palos Verdes. It was SOOOO BEAUTIFUL! We saw the sun rise. Also, FYI SoCal runners, you can park for free at the Terranea resort at the lot left of the roundabout.
  • Saturday: Eight Mile Run with Lauren and Ellen followed by Beach Runner’s Boot Camp with RunMDR (sprints, squats and drills on the beach!!!)
  • Sunday: Eleven Mile Run at Lululemon

Boston Marathon, Girls on the Run + Last Week’s Runs

This is the best email I’ve gotten in a while!

photo 2 (6)

It has been quite a journey. I set the goal of running Boston about two years ago. You can read about some of my failed attempts here, but now it’s official. April 20, 2015 will be the next time I run 26.2!

Other things that I’ve been up to…

Alaina, Jared, Brent, Marta and I went to Bacari PDR, a wine bar that just opened up in Playa. Playa is getting cool. I love having so many options within walking distance. Bacari serves tapas (we especially liked the chorizo pizza, bacaro fries, salame calabrese, and burrata), a huge wine selection, beers, cocktails and delicious sangria. Alaina and I will be back tomorrow. They are doing three weeks of happy hour prices ($6 a dish and great drink prices). Check it out!



Girls on the Run started the 2014 Fall Season today! Check us out at the beach in Playa del Rey! We ran about a mile and a half in the heat. This year the program is open to 5-8th grade girls at my school.

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Last week I ran lots of easy miles. Maybe I’ll try to push the pace this upcoming week:

Monday: 5 easy miles with no watch (Had run the half the day before)

Tuesday: Off (Brent and I went to Perch for dinner)

Wednesday: 5 Miles in 40 minutes with Back on My Feet and Yoga with Tamal at The Green Yogi (AMAZING CLASS)

Thursday: 5 easy stress relief no watch no music miles

Friday: 1 mile with Back on My Feet  (On monthly meeting Fridays we run a timed mile before we meet)

Saturday: 6 Miles on the beach in Santa Monica with Marta, Ellen and Brianna followed by Santa Monica Power Yoga with Rudy

Sunday: 12 Miles averaging 8:40s in the HEAT with Lululemon Run Club


Birthday Weekend, Last Week’s Runs + Peach Blueberry Cobbler

Thank you for all the birthday wishes! I was lucky to celebrate both in both Los Angeles and in Michigan. 28 was a great year!

20140901-103210-37930868.jpgThis year’s highlights:

  • Lucille’s wedding in Puerto Rico
  • Brent’s 30th birthday celebration in Vegas
  • Finishing my Masters at Columbia
  • Traveling to Alaska
  • Running the LA Marathon with Brianna and Ellen
  • Coaching a Girls on the Run team
  • Becoming an administrator at KIPP
  • Finding out I was going to be an Aunt again!
  • Getting involved with Back on My Feet
  • Sri’s Wedding in West Palm Beach

This is a running blog. I should probably mention something about running. This week’s runs:

Monday: 3 Miles with Back on My Feet
Tuesday: 6 Miles with 4 at Tempo in Playa del Rey
Wednesday: 3 Miles with Back on my Feet and Yoga with Tamal and The Green Yogi
Friday: 6 Miles in Santa Monica with Ellen followed by Yoga with Rudy at Santa Monica Power Yoga
Saturday: 6 Miles in Playa del Rey with Brent before flying to Michigan
Sunday: 12 Miles in Michigan with Brent

I also wanted to add a recipe this week. We had a late lunch in Port Huron yesterday. When we got home we were in the mood for dessert and made brownies and whipped up this delicious cobbler (aka lazy pie). It was SO easy to make and delicious! You likely have all the ingredients at home right now, and you can also sub any fruit you have lying around. 

20140901-104039-38439660.jpgPeach Blueberry Cobbler

1/2 cup sugar
1 tablespoon cornstarch
1/4 teaspoon ground cinnamon
2 cups sliced fresh peaches (3ish medium)
2 cups blueberries
1 teaspoon lemon juice
3 tablespoons butter
1 cup all-purpose flour
1 tablespoon sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
Heat oven to 400º.
Mix 1/2 cup sugar, the cornstarch and cinnamon in 2-quart saucepan. Stir in peaches and lemon juice. Cook over medium heat stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Add and stir blueberries at the end. Pour into ungreased 2-quart casserole.
Cut shortening into flour, 1 tablespoon sugar, the baking powder and salt in medium bowl, using pastry blender or crisscrossing 2 knives, until mixture look like fine crumbs. Stir in milk. Drop dough by 6 spoonfuls onto fruit mixture.
Bake 25 minutes or until topping is golden brown. Serve warm.

Have a Happy Labor Day!