It Runs in the Family

Yesterday, my brother-in-law Dan (the same Dan as the fabulous yard Dan) and his friends Bruce and David came up to the mountains to do some biking. I was lucky enough to be invited to tag along. Matt was unlucky enough to have to work.


We started off in sunshine.

Here we are on our way to Copper Mountain. Who has the cooler bike? BTW,  Dan did not want to take pics with his helmet on. I think it may bring back bad memories from his school days on the short bus (haha. That was a joke. It is just because he is vain).


We decide to take the chair lift up and ride our bikes down. I was not sure this is the best idea, but as the only girl in the group, I had to act tough.

What me worry? 

 Dan rocking the helmet.

Up we go.

Did I mention it is "monsoon season" in the Rockies. Well, look at the clouds rolling in.

After we waited out the downpour in the lodge, we headed down.

Self-portrait.

When I showed Matt this picture he said that my helmet is pretty much always on crooked. 

WTF?  Why would he let his wife run around town looking like a spaz and not say something?  

This was taken moments before Dan convinced me to go down the single track. Good lawd! I have only had this bike a week people.

The scenery was well worth the risk of breaking my leg.

We made it down and went (pretend) spelunking. 

I gotta be honest, we were all too chicken to even put our head in there.

In the end it was chilly and the rain muddied us all up.

Me: (to Dan) "your glasses are covered in mud."

Dan: "Your jacket it covered in mud."

Me: "Well, at least we look tough."

Dan: "I think we look underemployed."

Good point. It was Thursday after all.

Can you tell Matt and Dan are brothers???

PS: Matt and I are going to Ft. Collins tomorrow to visit his parents ( there will be a lot of smart mouths  around one table for sure).  Should be lots of  fun.

FYI, Ft. Collins is pretty much a perfect town. I went to undergrad there (Colorado State University),  Matt grew up there and Ft. Collins is home to the fabulous New Belgium Brewery, maker of Fat Tire beer (which is pretty much the best beer ever).

CHEERS,

It Runs in the Family

Yesterday, my brother-in-law Dan (the same Dan as the fabulous yard Dan) and his friends Bruce and David came up to the mountains to do some biking. I was lucky enough to be invited to tag along. Matt was unlucky enough to have to work.


We started off in sunshine.

Here we are on our way to Copper Mountain. Who has the cooler bike? BTW,  Dan did not want to take pics with his helmet on. I think it may bring back bad memories from his school days on the short bus (haha. That was a joke. It is just because he is vain).


We decide to take the chair lift up and ride our bikes down. I was not sure this is the best idea, but as the only girl in the group, I had to act tough.

What me worry? 

 Dan rocking the helmet.

Up we go.

Did I mention it is "monsoon season" in the Rockies. Well, look at the clouds rolling in.

After we waited out the downpour in the lodge, we headed down.

Self-portrait.

When I showed Matt this picture he said that my helmet is pretty much always on crooked. 

WTF?  Why would he let his wife run around town looking like a spaz and not say something?  

This was taken moments before Dan convinced me to go down the single track. Good lawd! I have only had this bike a week people.

The scenery was well worth the risk of breaking my leg.

We made it down and went (pretend) spelunking. 

I gotta be honest, we were all too chicken to even put our head in there.

In the end it was chilly and the rain muddied us all up.

Me: (to Dan) "your glasses are covered in mud."

Dan: "Your jacket it covered in mud."

Me: "Well, at least we look tough."

Dan: "I think we look underemployed."

Good point. It was Thursday after all.

Can you tell Matt and Dan are brothers???

PS: Matt and I are going to Ft. Collins tomorrow to visit his parents ( there will be a lot of smart mouths  around one table for sure).  Should be lots of  fun.

FYI, Ft. Collins is pretty much a perfect town. I went to undergrad there (Colorado State University),  Matt grew up there and Ft. Collins is home to the fabulous New Belgium Brewery, maker of Fat Tire beer (which is pretty much the best beer ever).

CHEERS,

When you can't ride, bake.

I am so excited. Matt bought me a full-suspension mountain bike yesterday! Perhaps he knows my stress level and wants me to take out my frustration on mother nature instead of him. Whatever the reason, I love it-- thanks schmoopydooppydoo.

So anyway, yesterday I hit the trails in comfort.

Keep an eye out for me at the next Extreme Games.

This is my stunt double. Squint and pretend it is me.

Well peeps, the end of July in Summit County brings the "monsoon season" which translates to rainy afternoons. Since I could not ride my bike today, I decided to make a sausage pizza instead. That makes perfect sense right?

I have a recipe for perfect pizza crust that is soooo easy (and no kneading and no rise time required).  I make this recipe all the time and it is no fail and delicious.

Quick and easy pizza crust.

1 cup warm water
1 package rapid rise yeast
1 tablespoon olive oil
1 tablespoon honey
1/2-1 tsp. garlic salt (I love garlicky and salty so I add one whole teaspoon, but you may like less)
about 2.5 cups flour

Directions: Preheat oven to 475. Dissolve yeast in water, add olive oil,  honey, garlic salt  (hint: if you add the olive oil before the honey,  the honey will glide off the oiled measuring spoon). Add the flour a bit at a time until the consistency is soft and doughy but not sticky or stiff. Then just let it sit for a few minutes while you get your toppings ready.

For this pizza:

I sauteed 1/2 pkg. leftover breakfast sausage, and then added sauteed mushrooms and onions and 1 chopped jalapeno.

After I did that, I rolled out my dough and plopped it on an ungreased pizza pan (I have a stone but I like the pan better).

I don't like too much sauce, so I just poured about 1/3 large jar marinara sauce, added my toppings and then topped with one bag of shredded Italian cheese. Bake for about 10-15 minutes or until the crust is as brown as you like. I know 475 sounds high, but trust me, your crust will not brown properly unless you have a very hot oven.

Enjoy! Oh and don't forget the grated parm and crushed red pepper. You need that for the authentic takeout experience.

I hope everyone had a fantastic weekend!

When you can't ride, bake.

I am so excited. Matt bought me a full-suspension mountain bike yesterday! Perhaps he knows my stress level and wants me to take out my frustration on mother nature instead of him. Whatever the reason, I love it-- thanks schmoopydooppydoo.

So anyway, yesterday I hit the trails in comfort.

Keep an eye out for me at the next Extreme Games.

This is my stunt double. Squint and pretend it is me.

Well peeps, the end of July in Summit County brings the "monsoon season" which translates to rainy afternoons. Since I could not ride my bike today, I decided to make a sausage pizza instead. That makes perfect sense right?

I have a recipe for perfect pizza crust that is soooo easy (and no kneading and no rise time required).  I make this recipe all the time and it is no fail and delicious.

Quick and easy pizza crust.

1 cup warm water
1 package rapid rise yeast
1 tablespoon olive oil
1 tablespoon honey
1/2-1 tsp. garlic salt (I love garlicky and salty so I add one whole teaspoon, but you may like less)
about 2.5 cups flour

Directions: Preheat oven to 475. Dissolve yeast in water, add olive oil,  honey, garlic salt  (hint: if you add the olive oil before the honey,  the honey will glide off the oiled measuring spoon). Add the flour a bit at a time until the consistency is soft and doughy but not sticky or stiff. Then just let it sit for a few minutes while you get your toppings ready.

For this pizza:

I sauteed 1/2 pkg. leftover breakfast sausage, and then added sauteed mushrooms and onions and 1 chopped jalapeno.

After I did that, I rolled out my dough and plopped it on an ungreased pizza pan (I have a stone but I like the pan better).

I don't like too much sauce, so I just poured about 1/3 large jar marinara sauce, added my toppings and then topped with one bag of shredded Italian cheese. Bake for about 10-15 minutes or until the crust is as brown as you like. I know 475 sounds high, but trust me, your crust will not brown properly unless you have a very hot oven.

Enjoy! Oh and don't forget the grated parm and crushed red pepper. You need that for the authentic takeout experience.

I hope everyone had a fantastic weekend!