The calming effect of the desert.

Back from the desert.  Joshua Tree had exactly the effect I was hoping for.  The last trip out to Joshua Tree was more of a frenzy for Kat and Zak to show me all the sights of JTNP.  Because I've seen it before, this time was more of a focus for all three of us to relax from the chaos of everyday life and have no set plans whatsoever.  I think we accomplished that goal extremely well.

Friday morning, we made the drive over to Joshua Tree from Redondo Beach.  It was a much different weather situation than I had experienced in June 2011.  It rained - most of the time - that we drove over to Joshua Tree.  And even when we got there, to the desert, it was still raining.  And it was in the high 40's.  Of course, this was a warmer departure from the cooler temperatures I was used to in Minnesota, so I didn't complain.  Friday, we did our typical - settled into Casa Rosita at The Desert Lily (the B&B that we stay at on each visit) and grocery shopped for the meals that we would make at "home" in our time there. Zak played the shit-tar (the cheap guitar) at us and we spent plenty of time relaxing on Friday evening.


Saturday brought our first venture into JTNP on this trip.  We took a bag lunch along with all good intentions of eating in one of the hiking areas of the park.  The wind from the weather system that blew through the day before helped us decide against that.  We didn't get a hike in at Split Rock as originally planned, but it would have been a miserable one with the wind (and windchill, for the Californians), so I got a few shots there before we ate our lunch in the warmth of the Jeep.  From there, we headed down to the Cholla Cactus Garden in the heart of the park.  It was beautiful - and warmer - down there.  The sun also made an appearance and we enjoyed the short hike around the garden, being very careful to avoid the beautiful - yet very sharp - cholla cactus.  After a few hours in the park, we headed home to get ready for dinner at Pappy & Harriets.  I was so, SO craving a steak.  They fulfilled nicely.  The medium-rare ribeye, paired with citrus broccoli,  garlic mashed potatoes and a Corona Light were all beyond delicious.  Enough so that I passed out from a very happy food coma before 9PM that night on my bed in Casa Rosita's living room.  Oops.

Sunday was our day of rest.  I made an egg bake for us that morning.  We were pretty lazy at getting going for the day and didn't get out of Casa Rosita until the afternoon.  We made a Taco Bell run for lunch - my first Taco Bell since I went on WW last June - and then ventured into JTNP for a late-afternoon hike.  We visited Barkers' Dam - a place that Kat and Zak had yet to visit in their times to JTNP.  Beautiful.  The scenery, along with the setting sun, made the entire place a breathtaking sight.  We also enjoyed the fact that on a Sunday evening, we weren't contending with the crowds we had just the day before.  It's like we had the place to ourselves.  It was the perfect way to end our time in the park.

Monday found us all in a bit of a depressing mood, mainly because we knew we had to leave the desert.  I had a 5:30 flight, so we needed to get on the road by noon.  It gave us enough time to not feel rushed with packing up and getting out of town, though.  Around 10AM, as Kat was showering, Zak was enjoying a cigarette outside and I was writing in my journal on the couch, I noticed that the grate to the heater started to shake, gradually harder, and then lighter again. Because of all of the wind we had dealt with over the last few days, I chalked it up to that.  However, when Zak came inside a bit frantically, I knew otherwise: we had just experienced an earthquake.  I confirmed it by checking on the smartphone - a 4.7 magnitude - with an epicenter just to our Southwest.  Wild.

Flying back to MN was sad - as it always is - for me.  I don't think there's been a time where I haven't silently cried on the plane ride home.  Kat and Zak are two of the closest friends I have, and I'm lucky to have them both in my life.  I am also lucky to get to see them once - sometimes twice - a year.  I'm so happy that they invited me to the desert along with them this year and I can't wait for our next trip out together.

So, I'm now back to reality.  And it turns out that the trip was exactly what I needed from a kickstart on the WW front.  I lost 5.8 pounds last week.  The desert definitely done me good.

Breathe.

It's nice to have the kind of day with no specific plans or tasks to do.  This was one of those days. 

I flew to Los Angeles this morning.  7AM flight.  Me, along with my friends Kat and Zak - who I met in the online realm of Second Life several years ago - are going to Joshua Tree tomorrow for a long weekend of R&R, hiking and sun.  Since Kat and Zak both had to work today, it's allowed me to do nothing - which is exactly what I needed after a very long work week. 

Today, I looked at the list of upcoming 5Ks in the Twin Cities area.  Since I'm not running (or even close to running) the full 5K, I have to make sure to find those "races" that are listed as both a 5K run and 5K walk.  I don't want to be the last one crossing the finish line.  I've been there (ahem - White Bear last March where I took a complete digger on the ice at the end of the race) and it was humiliating.

• I know I said I was originally going to do Goldy's Run.  I'm thinking twice about that one - mainly because the Spring Fever 5K, the very first 5K I ever did 2 years ago, falls on the same day - April 14.  It benefits Blaine High School's track program.  It's also considerably cheaper in price ($15 vs. $40).  Since it's right in my backyard too, that most certainly helps too.
• The Anoka County 4H run - again, one that I did two years ago - falls on April 27, just two weeks later.  That is held at Bunker Lakes Regional Park - not far from my house - and is a very scenic route.
• The Mud Games Run - at Blaine's Metro Gun Club - is a 1.5 mile run through various obstacles - including mud.  I'm hoping to talk my friend Vicki into doing this one with me, although I know I'll most certainly be slowing her down with my pace.  They also have a 5K option, but since it not is only running but obstacles as well, I'm thinking that may be over ambitious for me with the running stamina (or lack thereof) that I have right now.

I've definitely fallen off the wagon of weight loss lately.  I've been maintaining weight, but I haven't been losing.  Why?  I'm not cooking at home like I should, and am picking things up on the way home.  I'm not tracking my food intake each day, so I'm not keeping a pulse on where I am at - points-wise- throughout the day.  And I'm not exercising.  I'm working.  A lot.  All excuses, I know.  I'm back to old habits of not putting myself and my health first.

So this trip is more of a self-reflection than anything.  Yes, I'm on vacation.  But I also need to reset my mind and my body.  I'm hoping this time away will be exactly the refresh and kick start that I need to get back on my program and on my way towards my goal - "One-derland."

Recipe: Slow-Cooker Cheeseburger Soup

  Slow-Cooker Cheeseburger Soup

	2 spray(s) cooking spray
	1 clove(s) (medium) garlic clove(s), minced
	1 medium uncooked onion(s), chopped
	1 rib(s) (medium) uncooked celery, chopped
	1 pound(s) uncooked 93% lean ground beef
	2 Tbsp all-purpose flour
	3 cup(s) canned chicken broth, divided
	1 cup(s) low-fat evaporated milk
	8 oz low-fat cheddar or colby cheese, cubed
	1/2 tsp paprika
	1/4 tsp table salt
	1/8 tsp black pepper
	24 item(s) baked low-fat tortilla chips, crumbled

 

Coat a large nonstick skillet with cooking spray and heat over medium-high heat for about 30 seconds. Add garlic, onion and celery to skillet; cook, stirring frequently, until vegetables are tender, about 5 to 10 minutes. Coat a 3-quart or larger slow cooker with cooking spray; spoon in vegetables.

Place same skillet over medium-high heat and brown beef, breaking up meat with a wooden spoon as it cooks, about 5 to 6 minutes; pour off any liquid and add meat to slow cooker.

In a small cup, combine flour and 1/2 cup of broth; stir until lump-free. Pour flour mixture into same skillet; add remaining 2 1/2 cups of broth. Bring to a simmer, scraping up any browned bits in bottom of skillet with a wooden spoon, and then pour into slow cooker; stir in evaporated milk, cheese, paprika, salt and pepper. Cover slow cooker and cook on low setting for 2 hours. Serve soup topped with crumbled chips. Yields about 3/4 cup of soup and 3 tablespoons of chips per serving.  Serves 8.

Nutrition Details: Calculates to 5 WW+ points per serving.

Recipe credit:  Weight Watchers!

My personal review (and modifications):  Super delicious...and super easy.  I didn't have baked tortilla chips on-hand, so I used pita chips that I had - worked just fine.  I substituted ground venison for the ground beef.   I have plenty of leftovers - perfect for lunches!