Cooper completed his final cross country race by earning himself a new personal record. He ran his 5K in 22:46 which is great for him! His team swept the championship by taking 1st place in JV girls and boys, as well as Varsity boys and girls. Coop had sort of a love-hate relationship with cross country, but he did it. He completed the season and persevered through the daily practices, which were anything from a 2 mile run and track work to a 6-mile run all over town.
Way to go, COOPER!
He never went to practice without his basketball in his backpack, though. Before and after cross country practice, he could be found in the high school gym or on the outdoor court shooting hoops ~ his true passion. He can hardly wait for basketball season, which we will be in Texas for. He's been allowed a spot on the Austin, TX homeschool team which we hope will work out well for him.
In other news, have I mentioned that I really love coconut milk? And lentils? And Indian food? Well, I do, and here's a really easy vegetarian, gluten free, and dairy free recipe that encompasses all of those loves. It reminds me of something they serve on the hot prepared food bar at Whole Foods ~ so delicious.
Coconut & Red Lentil Curry
2 Tbsp olive oil
1 Tbsp ginger root, finely chopped
2 garlic cloves
1 tsp cumin
1/2 tsp coriander
1 tsp tumeric
1 tsp salt
1 jalepeno or serrano pepper, finely chopped
2 cups water
1 1/2 cup dried red lentils
1 can coconut milk
Saute onion in olive oil about 6 minutes. Add the ginger and garlic and saute 2 or 3 more minutes. Add the cumin, coriander, tumeric, salt, jalepeno, and saute 2 more minutes.
Stir in the water, lentils, and coconut milk. Simmer about 5 minutes. Stir in zucchini and simmer until just tender.
Serve over rice.