Mudd Volleyball

This weekend I participated in the 17th annual Mudd volleyball tournament benefitting the Carrie Tingley Hospital Foundation. I know what you are thinking...Morgan? in a volleyball tournament? I thought the same thing when my co-workers asked me to be on the team, but trust me, skills are not important when you are standing in a knee deep mud pit. Our team started off well, winning our first 2 games! Then...the beer tent opened and that's where it all went down hill! We didn't make it past our 5 pool play games, but we had a great time none the less.


Only in ABQ can you do the national anthem like this!


Our team before...


the mud was deep!




Duct taped shoes so you dont lose them into the mud!


After...

Calabacitas

With my new found love/addiction to New Mexican food, I want to share my latest fave...Calabacitas! Calabacitas ("little squash" in Spanish) is a squash casserole type dish that is on every New Mexican restaurant's menu around here and, because I don't prefer Spanish rice as a side, this is heaven! I also feel a tiny bit healthier ordering "veggies" alongside whatever fried, cheesy, green chile laden item I am way to often indulging in. In a hunt for the best Calabacitas recipe, I decided to make up my own....enjoy!



Calabacitas
4-5 Zucchini (you can also mix in yellow squash), sliced
1 large onion, sliced
2 cloves garlic, minced
1 cup green chile diced
1 can corn, drained
1 can sliced stewed tomatoes, undrained
1 cup Mexican blend cheese
canola oil
salt & pepper

Preheat oven to 400. In a large skillet over medium heat, saute zucchini, onion and garlic in olive oil until almost tender. Add salt and pepper to taste. Add green chile, corn and tomatoes just to heat through. Transfer zucchini mixture to a glass baking dish, add cheese and mix. Bake for 20 minutes.