Wednesday, October 1, 2008

dew tour!

riding trax to the dew tour

all the athletes bikes

saw this cute little kid holding this sign so....
...i went and gave him a hug!
me and mark with the VIP passes!

we snuck up to the athletes lounge after hours

I have to thank my brother Brandon for the sweet passes! I had such a fun time!


Anonymous said...

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Brooke said...


Court said...

Can i just say amazing photography skills! I love you court! Your doing my wedding one day!

Adrienne said...

here are the goods:
8 oz. penne
1 c. walnut pieces
3.5 oz. pesto
1/4 c. crumbled blue cheese
1/2 lb. thin asparagus spears

1. Preheat oven to 350.
2. Make the penne like the box says.
3. Bake the walnuts for 4 to 5 minutes til lightly toasted.
4. Place the pesto and blue cheese in a large serving bowl and, using a fork, mash the blue cheese into the pesto.
5. Rinse the asparagus and break off the icky ends. Then cut it into 1.5" pieces.
6. During the last 3 minutes of the penne cooking time, add the asparagus to the pot and cook until they turn bright green and they are crisp-tender. Drain it and then add to the pesto bowl and mix it all up. Top with the toasted walnuts. Eat until you are too full to move.

Ok. I know this might seem like a funny recipe with the blue cheese and all but it is SO GOOD. Just trust me. Last week I ate it for two meals a day, four days straight. Also, just add as much pesto or blue cheese as you like. I usually have a little more than it says. Hope you like it.

bethany said...

um, totally rad.