Just Another Saturday

It was just another Saturday spent at the rink. Goalielocks had five games to referee this morning while the Mayor had a marathon practice for Peewee Quebec. Today’s games were Goalielocks first travel games. Fortunately or rather unfortunately, they were mites or as we call them now U8.

For the uninitiated, hockey parent craziness seems to be inverse to the age of the kids. Meaning as the kids age, the parents tend to mellow. At U8, however, every kid is going to the NHL and every game brings an intensity from the parents you only wished to get out of your players.

It’s been awhile since we’ve been in mite hockey, but the cavalcade of cowbells quickly brought me back. I found my seat in the bleachers next to the hubby, so we could anonymously watch him ref.

Honestly, I only made it through one game. Refereeing is hard enough because of all the rules and all the responsibilities that go with it. When you add crazy parents screaming at you and you’re only fifteen, it’s a whole different world. At least from a mom’s perspective. I think the best part is watching them scream at both refs for not calling penalties forgetting that penalties are assessed at the end of the game. I left, but my husband was quick to point out this cycle continued. How quickly people forget….

My ref was good with it, which is why refereeing is so good for our kids. You learn so many viable life skills. On the otherhandn I headed home to take care of the laundry and grocery shopping since I had no desire Not wanting to get into a fight. Goalielocks did end up having to eject his first parent. No surprise here, but it was a goalie dad. We goalie parents are a special breed. Long story short, my boy enjoyed his day refereeing.

Midway through Goalielocks’ marathon ref session, the Mayor’s Peewee Quebec practice started. His practice ran from 11:30-5:30 with Coach Shawn putting them through two on ice sessions and off ice. I missed the practice, but the hubby was able to watch most of it.

We’re so excited that our Mayor’s been given an opportunity to play at Peewee Quebec. Goalielocks did the tournament three years ago and it was one of the best trips ever. I love Quebec City, especially old town, so I’m bummed I’m going to miss this trip. Nevertheless, someone has to hold down the fort in Florida!

The best part about the last practice before the tournament is getting all the swag. My Mayor was wearing his new hat all night! The pin bag brings back great memories for both Goalielocks and I. I know the Mayor will love trading pins.

Tonight we grilled some flank steak fajitas (recipe below) and served it with grilled onions and roasted peppers for a healthy low carb dinner. Well, mine was low carb as I used romaine lettuce as my tortilla. I know what you’re thinking, I’m taking my life into my hands using romaine lettuce and you’re probably right. The Mayor was deeply offended by our gross dinner choice, so he made himself pizza rolls.

Make it here:

Steak Fajitas:

1 flank steak

1 juice of one lime

2 onions sliced

1-2 lbs of mini bell peppers, sliced lengthwise

Olive oil

Pepper

Salt

Instructions:

If using a charcoal grill, get it started.

Onions:

Cut the onions into slices.

Coat the onions in olive oil and sprinkle with salt and pepper.

Place onions on the grill and cook for 15-20 minutes until they’re tender.

Peppers:

Pre-heat oven to 450

Slice peppers lengthwise

Coat peppers in olive oil and season with salt and pepper

Roast the peppers for 20 minutes and remove from oven once the edges have started to turn black.

(If using regular bell peppers, I prefer to cook them on the grill with the onions.)

Steak:

Use the juice of one lime and olive oil to coat both sides of the flank steak. My hubby prefers to rub the steak with olive oil and freshly squeeze the juice over the steak. Use the salt and pepper to flavor as desired and set aside until the grill is ready. Don’t let it sit for too long or it will get mushy.

Once the grill is hot, cook five minutes per side. We cooked ours for about ten minutes and it was medium rare, which is how we like ours.

Let the meat rest 5-10 minutes before slicing at a 45 degree angle against the grain.

And then assemble. I should have taken a picture of the final product, but I ate it too quickly! It’s so simple and so good!