This time of year, the ice hockey season is in full swing. I play year-round which totally confuses people. As soon as the fall/winter season is through, there’s spring and summer sessions starting. Unfortunately, playing hockey is somewhat of a part-time job. With a 45 minute commute (without snow…) on each end, time to change into gear and undress, plus the ice time or game, going to hockey is a solid 3 hour time commitment. I play as early as 5:45pm on Sundays, or as late as 10:15pm during the week, and I typically play twice a week — one practice and one game. It’s a major commitment, no doubt! But, I love it…and it’s a great workout.
In the winter, there’s even an outdoor rink in my town and so I tack on a third time on the ice Thanksgiving through mid-to-late March, weather pending. But, the rink here lacks in organization.
I contacted the team I played on last year, which had a full roster. Honestly, I think this was the nice way of saying they’d prefer to not have the under-skilled (female) on their team, but I try to give them the benefit of the doubt and not assume that. Anyways, the captain from last year’s team got me in touch with the rink manager and I finally got hooked up with a new team who scrimmaged on Tuesdays. I joined their Facebook group, paid my dues, and then….the rink called to say the Tuesday slots were all full and the team would be playing on Mondays, but needed less skaters, asking if a few people would swap to Thursday nights — a slower paced league.
Being the newest addition, I volunteered. Needless to say, I’m now on that team. Until I hear otherwise. Hopefully I don’t hear otherwise.
I’ve been traded and now traded myself and the season hasn’t even begun. What a mess. I feel like the red headed step child of the hockey league here. Forgotten and over-looked.
Something similar happens in my kitchen — I never think to make side dishes. It seems like a lot of work to make an entree and a side and I guess I’m a fan of the all-in-one entrees. Except, I really like side dishes. Thanksgiving – I’ll probably skip the bird and go straight for the stuffing and potatoes. Mmmm…potatoes.
I saw this recipe and was inspired to make a side dish with its simplicity and flavors. It was a winner, no doubt!
- 8 small potatoes (about 2 pounds), cut in half
- ¼ cup unsalted butter, melted
- 3 Tbsp grated Parmesan cheese
- ½ tsp garlic powder
- ½ tsp salt
- black pepper, to taste
- Preheat oven to 400 F.
- Pour melted butter into a 9x13 inch pan and spread evenly across the bottom. Sprinkle cheese, garlic powder, salt, and pepper over the butter. Place potato halves face down on the butter. Using a brush between the small spaces between potatoes, spread the butter over the tops of the potatoes.
- Place in preheated oven and bake for 40 to 45 minutes.
Book signing tonight – squeeeeeeee!!! And, the weekend. I’m a happy girl. But first, the gym and rather busy day at work.