Running the Angel Island 12K and Other Scenes from the Weekend

This weekend was filled with a ton of socializing, with a great run, a great nap, and lots of kitchen experimenting in between.

On Friday night we “loaded up on carbs” (read: drank margaritas) before waking up on early Saturday morning to catch the ferry to Angel Island to run a 12K! The run was VERY hilly to start but overall a great course with some stellar views of San Francisco and the Bay Area. It’s amazing how easily you can escape SF and be in total wilderness - one thing I love about this city. The second half of the race was pretty downhill and we all finished strong - the boys finishing in less than an hour. I think my total time was 1:25, which included some bathroom breaks in the wilderness and photo taking :).

I wasn’t feeling so hot after the race, so I ate my breakfast sandwich…in bed (don’t tell Nate!) I spent the afternoon recovering and lolling around.

Beyond the race, there was a variety of fun to be had this weekend, including a house party in the Mission on Friday night, a friend’s housewarming party in Nob Hill, cheering on the San Francisco marathoners at mile 20, going to our local farmer’s market, and a BBQ on Sunday afternoon in the Marina. Lots of eating and drinking!

A HUGE benefit to dating a guy who grew up on an organic vegetable farm is that pretty much every question I have about vegetables can be answered without google. For example, “look at that absolutely DEFORMED carrot?! how in the world could that happen?” Well turns out that since carrots grow in the ground, if when baby carrot is growing and it hits a rock or something, it will sprout out and kind of grow around it. Hence, deformed carrot over here.

We ended Sunday with a casual evening BBQ with a big group - the food was cooked by our good friend’s boyfriend who also happens to work at Saison. You know, the #1 restaurant in San Francisco, the #56 restaurant in. the. world. Just watching him do the most basic things in the kitchen, like cut bell peppers, was really quite amazing to watch. He had a couple of colleagues from Saison helping him out in the kitchen, and when they gave a thumbs up to my dessert, I think I blushed. The food was great, and we had awesome views to boot!

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