No gi jiu jitsu

This is great for lunches especially if you like to pre-pack at the start of the week.  2 cups uncooked quinoa 3 cups fat-free, less-sodium chicken broth 2 tablespoons extravirgin olive oil 1 teaspoon minced fresh mint 1 teaspoon grated lemon rind 2 teaspoons fresh lemon juice 1 teaspoon sherry vinegar 1/2 teaspoon sea salt 1 cup cherry tomatoes, quartered 1 cup thinly sliced radicchio 1/2 cup chopped yellow bell pepper 1/2 cup chopped English cucumber 1/3 cup (about 1 1/2 ounces) crumbled reduced-fat feta cheese 3 tablespoons chopped pitted kalamata olives 1 tablespoon minced shallots Place quinoa in a large bowl; cover with water. Let stand 5 minutes; rinse well, and drain. Bring broth to a boil in a large saucepan; stir in quinoa. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed. Uncover; fluff with a fork. Cool to room temperature. Combine olive o

A guest post by Kate Carsella about BJJ4Change , an amazing opportunity to support the favela kids, a documentary, and a very impressive training camp in Brazil... Grief and tragedy are known quantities in every community. It is an unfortunate truth. But there is always relief. There are always unions borne of need and compassion. One topical example is the growing number of organizations hoping to give back to the community, to children, by way of Brazilian Jiu-Jitsu. Yes, you read that right. Up in Milwaukee, WI, a change is underfoot. Never Ending Light Productions, the studio behind multiple award-winning, praiseworthy documentaries is currently working on their project “ BJJ 4 Change ”. Train with Jiu-Jitsu Champions. Star in your own documentary. Return home from Brazil. When you purchase a ticket to this event, a portion of the sale is going directly to the children. When you play the documentary in your city, proceeds from the ticket sales go back to Brazil and the children. Re

I have reffed at in-house tournaments briefly, but this past weekend I got to experience "real" refereeing at a "real" tournament for the first time.  And, by real I mean "really stressed out about making mistakes" and "REALLY worried about being yelled at." I'm happy to report it went smoothly and I feel like I kept mistakes to a minimum.  Here's what I learned... Random quick notes: wear layers, it will be cold in the morning and by afternoon you'll be roasting hot. Also bring a sandwich or two and fruit, unless you don't mind waiting for lukewarm pizza. I couldn't have done it had I not competed before, and attended many tournaments, and worked many many tournament matches as a scorer/ring coordinator.  I feel like that level and depth of experience filtered into my subconscious and I was able to better communicate with my scorer/timekeeper and table staff, how to predict the action, understand how the score was being earne

Yup, it's starting to get towards the holidays, though I can hardly believe how fast this year has flown.  Anyway, this pie is great. Got the recipe from Farmhouse Delivery in Austin. Dark chocolate and nutty pecans set off with a salty sweet kick. Enjoy with clouds of softly whipped cream. 1 recipe basic pie dough 3 oz. semisweet chocolate, chopped 3 Tbs butter 2/3 c. sugar 1 c. organic corn syrup 3 eggs 1 tsp. vanilla 1 1/2 c. pecan halves 1 tsp. coarse, flaky salt Preheat oven to 400. Line an 11 inch tart pan with rolled pastry, trim edges, and set aside. In a small saucepan, over low heat, melt chocolate with butter, stirring constantly until smooth. Remove from heat and set aside to cool. In another small sauce pan, heat sugar and corn syrup to a full boil over medium high heat. Lower heat and simmer for 2 minutes, then remove from heat and cool. In a mixing bowl, whisk eggs and vanilla, then pour in melted chocolate mixture and sugar syrup. Place pecan halves in tart shell an