So the Ravens game last night was way intense, to say the least!
For my first football game ever, it was quite an experience. Baltimore made the news for some angry chanting over some seriously questionable calls by the refs. There was so much screaming I thought I might go deaf, and I’ll admit I was pretty impressed by the way the players were brought out on the field.
I won’t bore anyone with the details because I’m probably the only one who hasn’t seen this sort of thing before, but I there were fireworks, and flames and, of course, a whole lot of screaming. Everyone was so amped up! During the game there was even a streaker!
(Sorry about the pic quality, I had to move fast to snap a shot before the guy was tackled and escorted off the field, presumably to streaker-prison)
It was a really close game, but the Ravens won it in the end! What a relief, too, because Zach can be quite difficult to be around when his teams don’t perform as well as he would like them to.
I had planned on working out today, but I didn’t get to bed until after 2 thanks to the Ravens last night and I still had to be up early for work so I was pretty tired all day and the last thing I wanted to do when I got home was any kind of sweating.
Instead, I felt like staying home and baking, and I made a batch of healthy (healthy as far as cookies go, anyway) Coconut-Orange Oatmeal Cookies. I was really happy with how this recipe ended up turning out, and I’ll post the recipe tomorrow so check back for it if you’d like to try it out!
For dinner tonight, my mom had made one of my favorite dishes, chicken enchiladas (She follows this Kraft recipe, I always remove the cheese). I whipped up some Avocado Salsa to compliment the meal and served it over my enchilada… delicious!
I found the recipe for the salsa from Chef in Training but you can also find it below with a few modifications, and made to serve just 2 people.
- 1 ripe avocado, diced
- 1 medium-sized tomato, diced
- 3 Tbsp chopped onion (I would recommend using a red onion, but all I had on hand were white onions and it turned out fine!)
- ¼ cup corn (I used super sweet yellow & white corn by Green Giant)
- 3 Tbsp finely chopped cilantro
- 1 Tbsp lime juice
- ¼ tsp garlic salt
- ¼ tsp ground black pepper
- Combine avocado, tomato, onion, corn, and cilantro. Stir well.
- Add lime juice, garlic salt, and black pepper. Stir again.
- Keep refrigerated until ready to use.