Super Bowl Sunday!

The day started off early with Jamie running the San Francisco ½ marathon. This was Jamie’s second time running this race and his seventh competitive ½ marathon. He ran this ½ marathon with our friends Lauren and Lisa (sisters). He also helped pace Lauren run in under 2 hours. They rocked the race with a time of 1:52:49! Yeah Lauren!

Here is a picture at the finish line. Lauren is wearing a teal blue hat and Jamie is wearing a black visor.

Annmarie and I met everyone at the finish line. Annmarie, unfortunately, was in a weird mood, I think she is going through some mommy issues. She wanted me to hold her or she wanted to be working on her walking skills and chasing dogs. Unfortunately, I didn’t put her in the best shoes for this, as the grass was all wet and muddy, so that’s my fault. But we found some pavement that wasn’t too wet.

Here is everyone!
The runners!
Back home we started preparing for the Super Bowl. We had a small gathering with my parents and Aunt Bonnie. Annmarie appeared to enjoy Bruce’s performance and started to dance.
Jamie BBQ'd some party wings and these awesome teriyaki beef skewers (recipe to follow). I made an orzo salad and guacamole. Bonnie contributed some hummus and veggies and Grandma and Grandpa brought over the family staple cheesecake.
It was a fun and busy day!

Teriyaki Beef Skewer Recipe - Complaints of Fant Daddy!

Marinate overnight for maximum slam factor

Ingredients:

2 lbs. Flank Steaks
1 Green bell pepper
1 Yellow bell pepper
1 Orange bell pepper
2 Bottles of Soy Vay Island Teriyaki (this stuff: they have it at Whole Foods, it’s not cheap, but it’s the stuff!)

1 bulb of garlic
1 large/10-12 oz. cans of mandarin oranges in light syrup
1 can/14 oz. of crushed pineapple

Instructions:

Dump all of the Teriyaki sauce into one of those giant roasting pans. Dump in the crushed pineapple. Strain the oranges from the syrup, and then crush them with your hands into the teriyaki sauce. Mince up at least half the garlic, but I usually do close to the whole thing, depends on how much garlic you like, and dump all of that in. Mix it up.

Cut the Flank along the grain of the meat, I think, you basically want to be able to see that layer of fat between the meat. So make the cuts thin and long. Once you have all of the strips of steak, I usually cut those strips into three sections. Then skewer that with small pieces of the pepper and when you’re done, put all of the skewers into the marinade. Cover it all up and throw it in the fridge and turn occasionally.

Grill for about 6 minutes on each side. Can’t really undercook them since they are such thin strips of meat. Enjoy!