Volleyball - 2nd Match

Last night was our 2nd game of Indoor Volleyball. I just joined the league last week. In Dallas I played on several recreation teams, indoor and outdoor. My favorite is indoor for the competitiveness but I love sand volleyball for the fun and party feel. I never played in school (except for a PE credit in middle school, so by no means am I "good." I'd say... well, I don't stink terribly bad at vball. LOL.


Here is the team. We are calling ourselves "Brown Bombers." The name is inspired by the AWFUL shirts we have to wear. (Left to Right: Jason, Hannah, Ryan, Me, Bodi, Paul and Jill is sitting up front)

We all signed up as singles so we have never met each other before the first game. It takes a little while to get used to each other as players and communicators. Jason has "never touched a volleyball" and is struggling to keep up. Good news is he learns quickly. After 1 game and 1 practice he is already serving better. He is motivated to improve. Hannah, Bodi and Jill obviously played in school. Very intimidating but they are all super nice and helpful. Ryan and Paul are both good, too. I think our team will get better quickly.

1st Match against "You Look Fat When You Cry"
Lost 2
Won 1

2nd Match agains "GatorNoleCats" +some ringer guy they used for a sub.
Lost 3
Won 0


Last night, before vball, I made a quick and super yummy stuffed bell pepper.


Once again I will remind you that my food photography sucks but trust me it was tasty. Here is what I did. These are rough measurements and times.
I cut off the tops of 2 bell peppers and pulled out the seeds and stem. I drizzled EVOO (extra virgin olive oil) over them in a baking dish with about 1/2 inch of water in the dish. Sprinkled a little S & P (salt and pepper) and then they went in the oven at 350 degrees while I made the stuffing.
In a pan I sauteed a chopped onion, and diced jalepeno for a couple mins. I added about 1/2 - 3/4 cup of Boca vegan crumbles, 1/2 - 3/4 cup of white rice (all I had), 1 large chopped tomato, cumin, cayenne pepper, S & P, 1/2 cup of salsa verde, 1/4 cup of water, and hand full of cilantro. After about 5 mins of simmering. I stuffed the peppers half full with stuffing, sprinkled daiya cheddar cheese, another layer of stuffing and topped with daiya cheddar cheese. They went in the oven until cheese was melty and gooey.

I topped mine with Tabasco as I do with pretty much everything. LT said his was already too spicy. OOPS! ;)

I gotta go for now.