About two weeks ago, I was able to achieve a goal I set out earlier this year. I wanted to ski race...once again. It has been over 15 years since I last raced. Yes, 15 years. Sure, I get to ski with my family and friends, but not racing.
Earlier this year, my wife, Elizabeth, set up a calendar for the year asking us, as a family, what did we want to achieve this year? She wanted to be sure we put vacations down on paper, because work will always fill in around it. I agreed, of course.
She also looked at me and said, what do you want to achieve? I really had to take a moment to think about it. It was ski racing. I have a love for it and never get to do it any more.
In early March, I tried to sign up for a race at Snow Summit. Unfortunately, I did not have the right credentials to qualify for the race. At that point, I did not think I would be able to race this year and would try to accomplish it next year.
As it turns out, I was able to ski for a few days at Deer Valley. Deer Valley has a Nastar race course set up on a daily basis. The first day I skied, the course was closed for a private event. The next day though...it was open.
I quickly signed the release forms and hopped into the start gate. I placed my poles on the other side of the timing wand (once you touch it, the clock starts). I waited for the countdown and I was off. My first run I qualified for a gold medal (compared to the times of the day for my age category). My second run, I improved my time by about 1/3 of a second and qualified for platinum. I was feeling really GOOOOOD! And then I was exhausted. My adrenaline was pumping for the races and once they were over, I was coming down.
The next day, I wanted to race one more time. There were a couple of random people that pulled up to the race area, when I was chatting with the race department gentleman working the course. The first person was off before I could ask if he wanted to race. I was told that he races the most out of anyone at Deer Valley. The second person who pulled up races the second most and I was able to race against him. The countdown was on to start and away we went. Having someone right next to me, made me want to push myself harder. I hit more gates (the flags you turn past in the race course) than I did the day before. I felt him trying to catch me and he did not. I was able to beat my competition by a 1/2 second. In the photo above, I am on the left, in the blue pants and gray jacket.
After 15 years, I was able to achieve a goal I did not even know I had until my wife helped me identify it. I am so thankful to Elizabeth, for helping me rekindle a passion of mine and help me achieve my goals.
Elizabeth's Corner
My wife, Elizabeth, is a Mom, an amazing wife and an incredible chef. She trained at the California Culinary Academy in San Francisco. She shares a helpful tip below.
With Summer almost here, I wanted to include something a little easier....when you have left overs. Quick and Easy Summer Grill Bowls is delicious, full of flavor and may look complicated, but you can adapt it however you need. This recipe is courtesy of Lillie Eats and Tells.
Quick and Easy Summer Grill Bowls
Ingredients:
Dairy-free Herb Pesto (serves 12)1 cup Cilantro (40 g)
Directions:
1. This bowl is meant to be built with leftover grilled chicken and veggies. If you’re starting from scratch, grill your chicken using your favorite marinade.
Grill Your Veggies
2. The recipe is written using your already grilled veggies, but if you don't have any already, simply grill as many as you’d like! We do a couple of bell peppers, a zucchini or two, half of our pineapple, an onion, and a couple of ears of corn. Build bowls all week with any leftovers! To grill the veggies, wipe your grill down carefully with oil. Slice your bell pepper, zucchini, pineapple and onion into nice large pieces so they’re easy to flip and handle on the grill. Keep that knot on the end of your onion and slice so that it keeps each wedge from falling apart. Spray your veggies with a mist of olive oil spray, and season liberally with salt and pepper. Add a light sprinkle of garlic powder and place all veggies on the grill over medium high heat. Grill until they’re charred and tender. Zucchini will need to come off first so it doesn’t get too soft!
Make Your Dressing
3. Make your dressing by adding all ingredients to a small blender or food processor and blend until pretty smooth. The nuts will leave it a little chunky– that’s good! But blend until it’s your preferred consistency. Enjoy this drizzled on all the grilled meats, sandwiches, bowls, wraps, and salads.
Build Your Bowl
4. Build your bowl by adding arugula with ½ Tbsp balsamic vinegar. I love to use a delicious fruit-infused light balsamic vinegar from Baker and Olive. Lemon and peach are my favorite! Add salt and pepper your greens. Toss gently.
5. To the bowl, add your cooked brown rice, grilled chicken, and all of your chopped grilled veggies and pineapple. Top with crumbled dairy-free feta (or your favorite cheese!) and Dairy-free Herb Pesto. Finish with a squeeze of lemon, some fresh basil, salt and pepper to taste.
Enjoy!
Aaron Rosen
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