Last night Matt and I watched the first game of the World Series.
Although both of my parents are originally from New York, I grew up in Connecticut and a Boston Red Sox fan. Some of my fondest memories include taking trips to Boston to watch games at Fenway.
From Connecticut, my family and I moved to St. Charles, Missouri…a small town right outside St. Louis. During our time in St. Louis, Mark McGuire was in his home run record breaking season. There were plenty of games that we attended in Busch Stadium and the Cardinals became part of our baseball family.
As we moved to Virginia, just an hour south of Washington D.C., we never went to a Nationals game or Redskins game. Tennessee doesn’t have a baseball team and the state is pretty much split in half on who they cheer for: Atlanta Braves or St. Louis Cardinals. Finally, as we moved to Minnesota, we have gone to a few Twins games and like cheering them on, as they’re usually the under dog.
(Throwback photo! I think this was from 2006!)
So this World Series is a win-win for me. Two teams that certainly have a place in my heart playing against one another. And in case you’re wondering, Matt grew up a Cardinals fan!
Moving on from sports talk, let’s chat about music!
I don’t listen to music while I run, but I always listen to music before a run to pump myself up! Typically they are songs that I would want playing in my earbuds if I could tolerate them. These are a few of my current favorites that I hope you enjoy as well!
And now I’ll leave you with this morning’s yummy breakfast!
I’ll call these pumpkin cheesecake eggs! I microwaved 3/4 cup liquid egg whites (about 4 egg whites) for about 2 minutes, stirring every 30 seconds. At about the 1:30 mark, I mixed in 1/4 cup pumpkin puree, 1/4 cup cottage cheese, cinnamon and pumpkin pie spice. Then I finished microwaving everything for the last 30 seconds!
I topped it off with peanut butter, naturally.