This past weekend, I got to participate in LUVMUD Island, a 5k mud race on Mud Island. I would say, this is one of the most creative races I’ve ever been to – outfitted with costumes, obstacles, the mud pit, and even the iPad (about that later). The race in Memphis supports Habitat for Hope, a local charity. This is my second time to run in this race, and it was just as fun as last year. In spite of the super hot weather, the race was full of thrill and excitement. It was like doing a Survivor… well, the mild version of it. Some of the obstacles included running through tires, climbing over hay barrels, going down the slip-n-slide (my favorite), and, of course, plowing through a 50-foot-long pit of mud. The most interesting part of the event was the iPad challenge. The first person to find an iPad, buried inside the mud pit, was going to be one lucky winner (too bad that wasn’t me). Check out the LUVMUD website for pictures, videos and what’s to come next.
Famosa means “famous” in Spanish, and that’s exactly how I felt when I saw photographs of me posing with food (laughing) at Mosa Asian Bistro, a locally-owned Asian-fusion style restaurant. I have recently had an opportunity to have dinner and catch up with Sophorn McRae, an extremely talented Memphis photographer and blogger at Norococo. I also got to assist her in her craft of making these beautiful images of food. She zooms right in and knows just how to capture the most amazing details and make one salivate instantly when looking at her images. Thanks to Sophorn for taking great photos and writing a nice article. Check out her blog when you get a chance at www.norococo.com. Mmm, that cupcake was good too.
This year, I decided to take my pumpkin carving to the next level by making use of the pumpkin seeds. It was easier than I thought. All I had to do was separate the seeds from the pulp after emptying out the pumpkin. Here is the rest of it…
Preheat the oven to 300 degrees. Wash the seeds and place them wet on a large greased cookie sheet. Bake the seeds for 30 minutes, stirring every 10 minutes. At this point, the seeds should be dry. Add some butter and salt to the seeds and stir. Bake the seeds for another 20 minutes or until they look golden and crispy. Be careful, they are addictive!