This evening is the start of the 2012 Summer Olympics.
I am beyond excited for many reasons.
1.I fell in love with the summer games as a 4-year-old girl who practiced routines on a wooden balance beam in my back yard.
2. I am a complete running geek.
3. I became a rowing fan after spending two years in Henley-on-Thames, England. Big hats and champagne aside, the rowers are a rather impressive bunch.
4. My heart rate increases during the swim races as if I were churning through the water myself.
5. I tear up with every podium ceremony.
I just love the culmination of sport, hard work and a lifetime of dreams.
I could possibly be considered Olympian obsessed but I prefer the term extreme fan. This is about as close as I have gotten to some Real-life Olympians:
Caitlyn carried the torch for the 2010 North American Hershey Games. She handed the flame off to Olympians: Rafer Johnson, Sanya Richards and Carl Lewis. CARL LEWIS!!! Cait was unphased and unimpressed.
I caught this shot of 5-time Olympic Rowing gold medalist, Sir Steve Redgrave, while viewing the Henley Royal Regatta.
Here are a few shots of the Men’s Olympic Marathon Trials for the 2008 Olympics.
If you remember, I was in Houston this past January watching our US Olympians race for their spots on the Marathon team. Check out that race here. I can’t wait to watch these men:
and these women:
in upcoming days. I will be cheering loudly for my friends.
And in an effort to avoid complete stalker status, let’s get back to the food. Since tonight I will be indulging in some serious TV time, our dinner will be easy to make, eat and clean up.
When we moved to the UK, fast food took on an entirely new slant. Your typical fare can be found – McDonald’s and Kentucky Fried Chicken exist, but more so in city settings. When out in the country side for a horse show or a rugby match, the concession stands sell foods that I would classify as hearty British fare. In the span of 3 tears, my kids never fully appreciated the burgers and sausages served, but they became HUGE fans of the Jacket Potato Stands. What we Americans think of as Baked Potatoes, are served in their jackets (skins) with a wide variety of fillings (toppings.) As mom who is always eager to fill my kids up nutritiously, I was always happy to shell out a few pounds for a big potato bursting with meats and cheeses and veggies. Since my children began to associate Jacket Potatoes with a fun outing, it was seen as a special treat when I made them at home. For years now, we regularly rely on this simple meal to satisfy everyone, and little do they know, it is SO easy to prepare.
First: bake your potato until it is cooked through, leaving the insides light and fluffy. (400 degrees, for 60-90 minutes.)
Second: now for the fun part – the fillings. Tonight we will go British. I will start off with my girls’ all-time-favorite. I admit that I don’t completely understand it. But I win the Mother of the year award every time I serve it.
Jacket Potato with Tuna and Sweetcorn and crushed crisps (potato chips) on top.
Here are many more ideas for fillings.
- Baked Beans
- Broccoli and Cheese
- Taco – meat, cheese, tomato, sour cream
- Ham and Cheese
- Sour Cream and Chives
- Cheese Steak – meat, onions, cheese
- Marmite and Mushrooms
I was excited to see that the Olympic venues will have Jacket Potatoes for sale at their concession stands. It is kind of fun to think that the spectators will be eating the same meal as we are (minus the $3000 entry fee.) But sadly, their menu doesn’t include Pimms. Mine does.
So now, let’s get down to business.
Who will light the cauldron? David? Sir Steve? Paula Radcliffe? Or the future King of England?
Who are you betting on, Phelps or Lochte?
Tune in soon for more Olympic themed foods and festivities. I’m off to get a bit of exercise before planting myself on my bum for the next 16 days.