Moving On...

I have been missing for far too long! I'm currently on a new adventure, building my holistic nutrition business! You can find me at my website www.intuitivenutrition.ca, where I will be starting a blog very soon! You can also find me on Facebook!

I look forward to seeing you there! 

In health and happiness,

Ashley

Pineapple Not-So-Fried Rice.

I sort of thought the Cheesy Broccoli Soup was going to be my favourite recipe from Chloe Coscarelli's cookbook, Chloe's Kitchen. I was wrong. I already have another favourite.

The Pineapple Not-S0-Fried Rice brought me back to my most recent trip to Thailand in 2011. Almost one year ago to the date. I went with my sister to the Chatuchak Weekend Market in Bangkok, where I ordered pineapple fried rice. It was amazing and served in a pineapple which was pretty amazing. Today, I put my serving in a pineapple too! So much fun - it's the small things.

Pineapple Not-So-Fried Rice (adapted from Chloe's Kitchen)


Ingredients:


3 cups cooked rice (I used brown rice but she recommends jasmine)
1 pineapple or 1 1/2 cups diced pineapple
1 Tbsp. coconut oil
1 onion, thinly sliced
sea salt
3 cloves garlic, minced
2 tsp. curry powder
1 tsp. ground coriander
1 tsp. chili-garlic sauce (or if you're me, you will use WAY more)
3/4 cup cashews (I didn't have any so I used macadamia nuts)
1 carrot, peeled and shredded
1/4 cup vegetable broth


Directions:

In a large skillet, heat coconut oil over medium-high heat and sauté onions until soft and lightly browned. Season with salt. Add garlic, curry, coriander, and chili-garlic sauce. Stir and cook for another minute or two. Add the pineapple, brown rice, vegetable broth, carrot, and cashews. Cook until heated through and adjust salt to taste. If you want to be super fun, serve it in a pineapple shell!


If you're me, you don't read directions well. Clearly. As I was writing this out, I discovered why mine was stodgy - I used 3/4 cup vegetable broth instead of 1/4. Whoops! I still think it's amazing though but don't mind my photo. I'm excited to try it again and do it the right way. Also, the original recipe called for tofu, frozen peas, and raisins but I'm not a fan so I omitted. Delicious recipe! It's a must try.

(Ridiculously excited to finally use my chopsticks from Japan!)

Buckwheat Hot Cereal.

Source

I ventured down to Pro Organics Saturday market with my mom this past weekend and picked up some Buckwheat Kasha along with an amalgamation of vegetables. I have never cooked with buckwheat before so I was excited for a new experience! (Super huge shout out to my mom for soaking her quinoa she bought at the market prior to cooking - love this!!!)

Buckwheat Hot Cereal

Ingredients:

1 cup buckwheat groats {soaked}

3 cups water

2 cups almond milk

2 tsp. cinnamon

Directions:

Bring the above ingredients to a boil and then simmer uncovered for 30 minutes, stirring occasionally. Cooking time will depend on how thick you like your cereal. I added two Tbsp. of organic maple syrup and 1/4 cup of butter. Cook until melted, stirring.

If you like a thicker cereal, I would recommend reducing the amount of water. You could also add some fruit or sliced banana which would be delicious!

PS. I have a confession. I will continue using butter throughout this month. I don't have positive feelings about artificial vegan spreads, etc. so for health reasons I'll continue using it! I will substitute for coconut oil where I can though!

Quinoa Salad.

I made copious quantities of quinoa the other night. This happened to be the same night my parents got home from a holiday in Hawaii and brought me back raw macadamia nuts. I knew the two had to be combined. This was the result.

Miss Ashley's Quinoa Salad

Ingredients:

2 cups quinoa, cooked

1 red onion, finely chopped

2 Tbsp. organic extra-virgin olive oil

6 organic lemons, juiced

small amount of lemon zest

1/2 cup organic cranberries

1/2 cup raw macadamia nuts

salt & pepper to taste

red pepper flakes {optional}

Directions:

In a small bowl, mix olive oil, lemon juice, and lemon zest. In a separate bowl, mix room temperature quinoa, red onion, cranberries, macadamia nuts, and spices. Add in the liquid and mix.

I'm sure adding cilantro or parsley would only enhance this recipe but my taste testers approved as is!

Cheesy Broccoli Soup.

Oh dear, vegan broccoli soup is absolutely delicious. You need to try it. I served it with some roasted garlic bread from A Bread Affair and some delicious quinoa salad {recipe to come!}. The soup was so "cheesy" and filling! Perfection!

Cheesy Broccoli Soup by Chloe Coscarelli

Ingredients:

2 Tbsp. coconut oil

1 onion, chopped

Sea salt to taste

2 cloves garlic, minced

2 cups vegetable broth

2 cups almond milk

1 bunch broccoli, florets cut, stems trimmed, peeled, and chopped

3/4 cup nutritional yeast flakes

2 tsp. lemon juice

Freshly ground pepper

Directions:

In a large pot, heat 2 tablespoons oil over medium-high heat, and sauté onions until soft. Season generously with salt, add garlic, and let cook a few more minutes.

Add broth, nondairy milk, and broccoli. Bring to a simmer, cover and reduce heat to medium-low and let simmer for 20 minutes un

til broccoli is tender.

Spoon out a small amount of broccoli florets and reserve. In batches, transfer the remaining contents of the pot to a blender an

d puree. Return pureed soup to the pot and add the reserved broccoli florets. Over low heat, stir in nutritional yeast until incorporated. Add lemon juice and season with salt and pepper. Enjoy!

The Month of Veganism Begins!

April has finally arrived and I couldn't be more excited! I have been anxiously anticipating it's arrival since I decided to go vegan for the month back in early March!

You might be wondering why I want to do this? It's really out of curiosity and experimentation. I want to know how how my body feels without animal products, how difficult it is when you're out for dinner, and have fun experimenting with different recipes. We'll just have to wait and see if I fall in love with it by the end of April. I have already started experimenting with recipes, so you may be bombarded this month with vegan friendly eats. I hope you're excited too.

Today's recipe is from Chloe's Kitchen by Chloe Coscarelli.

Thai Chickpea Burgers

Ingredients:

1 15oz. can chickpeas, rinsed and drained {If you aren't up to cooking your own chickpeas, the best canned brand to use is Eden organics - but try to cook your own when possible!}

1 small onion, chopped

2 cloves garlic

1 teaspoon grated fresh ginger

1/2 small jalapeño or green chill, seeded and finely chopped

1/4 cup packed fresh cilantro

1/2 cup bread crumbs

1 Tbsp. lime juice

1 tsp. sea salt

2 Tbsp. coconut oil, melted

Directions:

Place chickpeas, onions, garlic, ginger, jalapeño, cilantro, bread crumbs, lime juice, and salt in a food processor and pulse until just combined, stopping frequently to scrape down sides. Using the palms of your hands, form mixture into six burger patties.

In a large non-stick skillet, heat oil over medium-high heat and pan-fry patties, letting them cook about 3 to 5 minutes on each side. Once patties are nicely browned, remove from heat and drain on paper towels.

These patties were good, but they were very crumbly. I didn't end up putting them onto buns and instead mixed them with a sautéed red onion, a few celery stalks, and a yellow pepper as well as a cup of quinoa and an amalgamation of different spices. It turned out great! These patties definitely didn't lack flavour in the least!

Vegan in April?

I have not been so great with posting the latest recipes I've been trying, but I will get better. (I'm thinking we will see improvement in April?...more on that in a second.)

My classmates and I had a potluck last weekend which was SO amazing and filled with healthy, delicious food! I made flourless chocolate cake for dessert (come on, dark chocolate is healthy!) and it was delicious! I didn't take a photo, so I'll just send you over to the blog of the fabulous 'Gluten Free Goddess!' I was super concerned when I saw it's gummy sort of consistency on the outside, but don't let that fool you. I might just need to make a whole one to freeze in slices. I highly suggest you make it if you're a chocolate lover.

I recently ordered the vegan cookbook Chloe's Kitchen by Chloe Coscarelli and I cannot wait for it to be delivered early next week. I am inspired to go vegan for the month of April. What do you think? I'm totally on board with this! So, expect to see some vegan recipe posts in the next couple weeks!

Coconut Oil & An Update!

I've been seriously absent from the blog world lately. Especially in a personal sense. I check in once and awhile to share a bit of nutritional wisdom, but don't offer up an update. I guess it is time.

I'm busy. Very busy but loving every moment. I'm over half way through my holistic nutrition program which is exciting! We're full swing into case studies now, which is exciting, yet scary all the same.

Dan is home now, for good. He got a fabulous job a month or so ago. It's night shift, but he adores it and with my hectic schedule, I barely realize he's not around. (Until he creeps in at 6am and I wake up! Thankfully, I've adjusted to this!) I'm loving having him home and getting back into a routine.

Now, you didn't think I'd give you an update without some nutritional advice did you?

I have been using the wonderful coconut oil for years now as my primary oil. Look out olive oil! Did you know that when you heat olive oil, it actually goes rancid? Due to its chemical structure, when you cook it, it actually becomes suseptible to oxidative damage. That isn't the only reason that I would recommend coconut oil though. There are many other fabulous benefits such as:


- Promoting heart health

- Promoting weight loss if and when you need it

- Supporting your immune system health

- Supporting a healthy metabolism

- Providing you with immediate energy

- Helping to maintain youthful, glowing skin

- Supporting proper functioning of the thyroid gland


Coconut oil even removes make-up! Why use a commercial brand that costs you the Earth AND contains alcohol and other not-so-good-for-you ingredients? If put on your skin as a lotion, it even helps prevent free radical damage. It also helps exfoliate the outer layers of your skin as well as strengthen the underlying tissues as it penetrates.

This oil is so great that I know I could go on about the benefits all day. I'm pretty sure neither of us have the time to hear all that. If you have any questions about quality fats or oils, please talk to me! All fats are not equal!

Wishing you a fabulous, health-filled weekend!

Spice Education.

There is more to spices than what meets the eye. Have you ever considered the quality of the spices you purchase in your local supermarket? Probably not. I know I didn't. I mean, if I was at Whole Foods or another natural grocer and needed a spice, I'd buy it there but I didn't exclusively buy organic spices. The key to buying spices is to buy non-irradiated. It likely won't say on the package but I can bet most supermarkets are selling irradiated spices. What is irradiation you ask? I'll fill you in.

The bottom line is irradiation damages the quality of any food in order to kill microbes, pests, and bacteria. The ionized radiation process breaks up molecules and creates free radicals. While the free radicals have the ability to kill some bacteria, they also bounce around in the food causing damage to vitamins and enzymes. The free radicals also combine with existing chemicals, like pesticides, forming new chemicals called unique radiolytic products (URPs). What are examples of URPs? Benzene and formaldehyde are two of them, but there are some URPs that exclusively pertain to irradiated foods as well.

The number one reason why companies are irradiating spices is to increase the shelf life of their product. While that may sound good to some (most importantly the government and the Canadian Nuclear Association), all it leaves us with is a degenerated food product since most of the valuable qualities of the herb or spice are killed off.

If you would like to get the most from your spices, choose organic, non-irradiated spices. If you're wondering about spices you currently own, just e-mail the company or research online! As soon as I found this out, I threw away all of my spices. That may sound dramatic, but I don't want to eat potentially carcinogenic and essentially dead food. Today, my collection of spices from Simply Organic were delivered so I can now enjoy my organic, non-irradiated food!

Back to Basics: Chewing.

Are you ever consiously aware while you're chewing? Probably not. These days, we tend to eat on the go, while distracted, working, thinking of absolutely anything else, but we don't focus on the art of chewing. You might laugh when I say art, but I think you'll understand after you give consious chewing a try. It's really hard.

We discussed chewing in depth in one of my classes a couple months ago. On the way home from school, I was hungry so I decided I'd practice chewing. I chewed a segment of a mandarin orange 77 times. I thought my brain was going to explode. It felt like the hardest thing I'd ever done. I'm sure my digestive system was thankful. Aside from the obvious of chewing food so that it can easily be swallowed, here are a few other reasons why you should spend time chewing:

- The body uses less energy to digest the well-chewed food, since the teeth and saliva have done some work. Food that hasn't been chewed sufficiently, requires more work from the body and takes away from other jobs it could be doing to keep you healthy!

- The molecules of the nutrients in the food are quickly released and assimilated while chewing.

- The longer the food stays in the mouth while chewing, the better the tongue can recognize all of the wonderful flavours. The tongue then sends a message to the brain and the brain sends a message to the digestive system. This allows the digestive system to release the appropriate digestive juice needed for that particular food!


The next time you're eating - count how many times you chew each bite on average. Slowly try to increase the amount by focusing on what you're doing. Do your digestive system a favour!

Sweet & Sour Chicken.

I said I was going to get better at making meals in advance. Mission accomplished. Now, let's just see if this can contine. Dan bought me some beautiful glass locking food storage containers that I've been eyeing up for awhile, so I was excited to use them. I despise using the microwave, so I'm excited to be able to reheat my food in these little gems using the oven at work.

I started by making the Sweet & Sour Chicken. It smelled amazing and proved to be a successful dish! Who wouldn't love these tender chicken morsels with pineapple, garlic, and ginger?!

Sweet & Sour Chicken from Clean Eating Magazine

Ingredients:

1/3 cup low-sodium soy sauce
2 tbsp raw honey
2 cloves organic garlic, minced
1 tsp fresh ginger, grated
1/4 tsp organic crushed red pepper flakes
1 1/4 lb boneless, skinless organic chicken breasts (about 4 breasts), chopped into 1-inch pieces
1 organic medium red bell pepper, cut into 1-inch chunks (about 1 cup)
1 organic medium green bell pepper, cut into 1-inch chunks (about 1 cup)
1 organic small yellow onion, chopped (about 3/4 cup)
1/2 fresh pineapple, cut into 1-inch cubes (about 1 3/4 cups)
12 sprigs fresh organic cilantro, chopped (about 1/4 cup)
1 1/2 cups cooked brown rice, optional

Directions:

In a small bowl, whisk together soy sauce, honey, garlic, ginger and pepper flakes. Place chicken in a large shallow dish. Pour soy sauce mixture over chicken, tossing gently. Cover and refrigerate for at least 30 minutes or up to 8 hours. Heat a large nonstick skillet over medium-high heat. Add chicken and marinade and sauté for 5 minutes or until chicken is cooked through. Add bell peppers and onion and cook for 5 minutes or until vegetables are slightly tender. Add pineapple and cook for 2 more minutes. Sprinkle with cilantro and serve immediately over rice for a complete meal, if desired.

I didn't use brown rice, and instead used quinoa spaghetti from Gogo Quinoa. If you or someone you know, is Gluten intolerant, this pasta tastes like the real deal! It is delicious and I'm so excited that I get to eat this wonderful, clean food for lunch today!

Back to Normal.

I'm over halfway through my Christmas break from school, and I know the later half is going to fly by. Time off just has a way of doing that. I haven't accomplished any school work that I had planned on, in order to make my New Year just a bit easier, but I suppose I do still have some time!

Tonight's New Year preparations will include making homemade marinara, Sweet & Sour Chicken, and Gardener's Shepherd Pie all from Clean Eating Magazine. Around the holidays, I am a total slacker when it comes to cooking. This results in me eating not so great foods and feeling a little squishy. So, here's to getting back on the healthy cooking train and removing the squish. I'm planning on making the few dishes previously mentioned so we have some quick "go to" meals for nights I'm at school and other busy times! Making meals on Sunday's and freezing them really needs to be fit into my schedule come the New Year.

I love the holidays, but I also love when life goes "back to normal" if there is such a thing. Getting back into a routine of cooking healthy, wholesome foods and exercising is so refreshing and puts a bounce in my step.

What are your goals for the New Year?

Merry Christmas!

Merry Christmas to all of my blog loves! Thank you for hanging out with me and reading my posts! Wishing you and your family all the best this holiday season and a New Year filled with love, peace, and many blessings!

Christmas Eve & Pumpkin Spice Pancakes!

During a Trader Joe's trip sometime in November, I bought a few cans of organic pumpkin puree in anticipation of the holiday season. My baking time was limited, so I still had three cans up until a week ago when I made these pumpkin pancakes for me and Dan.

I have to share them with you because they were delicious! They were the perfect balance of pumpkin and spice. I think I'm going to have to make them again this week, since I still have two cans left. Plus it's just really gratifying to make anything that I "pin" on Pinterest!





Pumpkin Spice Pancakes
Adapted from: Annie's Eats, originally from good 'ol Martha Stewart


Ingredients:


1 1/4 cups organic, whole wheat flour
2 Tbsp. agave nectar (or 2 Tbsp. brown sugar)
2 tsp. baking powder
1/4 tsp. Himalayan salt
4/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
Dash of ground ginger
Dash of ground cloves
1 cup unsweetened almond milk
1/2 cup organic pumpkin puree
1 large organic egg
2 Tbsp. organic butter


Directions:


In a medium mixing bowl, combine the flour, agave, baking powder, salt, and spices. Stir with a fork to combine. Mix together the milk, pumpkin puree, egg, and butter. Add the wet ingredients to the dry ingredients and whisk together until combined.


Preheat the oven to 200 degrees. Heat a greased skillet or griddle over medium heat. When hot, add a 1/3 cup scoop of batter to the pan. Let cool until bubbles begin to form on the top surface. Carefully flip with a spatula and cook the second side until golden brown. Serve with cinnamon sugar, maple syrup, and/or whipped cream. (Or, be boring and just serve with agave nectar like me.)


Happy Christmas Eve! I hope you are all stress free and ready for a fun day tomorrow filled with family, love, and food!

Favourite Things: Christmas Blog Swap.

I have to give a huge shout out to Leigh and Lindsey for putting together such a fabulous blog swap for Canadians! Sometimes we can feel a little left out up here in the great, white North, but we had a blog swap of our very own!

My swap gift came from Bonnie, who was SO sweet. My package arrived at work and made my day. Unfortunately, some (uhh, most) parts of it are missing from the photo. What can I say, she sent me some homemade granola that was out of this world. It's all in my belly. It was made from cranberries, sun butter, chia seeds, pumpkin seeds, and sunflower seeds! Packed with nutrition, just the way I like it! She also sent me an adorable frame ornament. I'm going to put in a photo of me and Dan from this Christmas! She also sent me a running magazine, and some yummy Cranberry scented bath lovelies from The Body Shop. It was absolutely wonderful and I can't thank her enough! Here is my lame photo with half of the gift missing.

I will use this magazine to motivate me to get back into a good running routine post Christmas madness!! I'm looking forward to it!

Holiday Sticky Buns!

I've been seriously missing around the blog world. I miss writing posts, but even more than that, I miss reading yours. I can only imagine all of the Christmas fun I've been missing. I have fun stuff of my own in store - a secret santa swap, pumpkin pancakes, and cinnamon sticky buns!

Tonight, cinnamon sticky buns! I was watching Barefoot Contessa today with Dan, specifically her Christmas special "Barefoot in London." I enjoyed. I have actually never watched her show before, but she has taught Dan a few things previous to today - which are apparently top secret. I was going to tell you, and then he looked over to see what I had written and said "you can't publish my secret. How am I going to be the best if everyone knows?" He was serious. haha

You may have watched the special, but if not, she made some sticky buns with puff pastry. They looked amazing and reminded me of some cinnamon buns we had at our employee appreciation last month. These needed to be made.

Dan is very sick right now, so I went to the store to get ingredients for grilled cheese and soup for dinner (delish!) and knew I just had to buy the few ingredients I needed for the sticky buns. We were both excited after dinner and were watching the clock to see how much time had passed in anticipation of the thawing puff pastry.

Well, friends, they are as good as they look! I made 6 with raisins (not a fan, but someone else in the house is) and 6 with dark chocolate chunks. I should have put the chocolate on the top after baking, but you live and you learn. I baked it into the sticky buns and most of it crisped up on the top, but there are a few chunks baked in between the rolls which make them even more delicious.

Holiday Sticky Buns

Adapted from: Barefoot Contessa

Ingredients:

12 Tbsp unsalted organic butter, at room temperature

1/3 cup light brown sugar, lightly packed

1 package frozen puff pastry, defrosted

For the filling:

2 Tbsp. unsalted organic butter, melted and cooled

2/3 cup light brown sugar, lightly packed

3 tsp. ground cinnamon

1/2 cup raisins

Directions:

Preheat the oven to 400 degrees.

In the bowl of an electric mixer fitted with paddle attachment, combine 12 Tbsp. of butter and 1/3 cup brown sugar. Place 1 Tbsp. of the mixture in each section of a 12 muffin cup pan.

Lightly flour a wooden board surface. Unfold one sheet of puff pastry. Brush the whole sheet with 1 Tbsp. of the melted butter. Sprinkle each sheet with 1/3 cup of brown sugar, 1 1/2 tsp of cinnamon, and a 1/4 cup of raisins. Starting with the end nearest you, roll the pastry up snugly. Trim the ends of the roll about 1/2 inch and discard to even edges. Slice the roll in 6 equal pieces, about 1 1/2 inch each. Place each piece, spiral side up, in 6 of the muffin cups. Repeat with the second shed of puff pastry to make 12 sticky buns.

Bake for 30 minutes (or less, keep an eye on them!), until the sticky buns are golden to dark brown on top and firm to the touch. Allow them to cool for 5 minutes only, then invert the buns onto a non-stick surface, and cool completely.

"Eggnog!"

One of my favourite delights around Christmas time is eggnog. I'm not a fan of all the sugar and weird modified milk ingredients is the conventional brands. As of yesterday, I cut out dairy from my diet too, to try and eliminate some respiratory issues I've been suffering from. This obviously was somewhat upsetting to me since I adore the nog.

I'm a google fanatic, so this prompted me to "google" (yes, it is a verb) vegan eggnog. I came across the Post Punk Kitchen recipe, that you can find here. I was intrigued that it had avocado in it, but assumed it was for thickening and I believe I was right!

Oh my word, blog friends. This vegan "eggnog" is amazing! If you're vegan, or you're just a eggnog loving health fanatic like me, I highly suggest you make it! It is the perfect consistency and just filled with love!

Happy December!

Where have I been while I haven't been blogging?

- Finishing up my Business & Leadership courses! (DONE! Super big yay!)
- Falling in love with my MacBook Pro!
- Working on my first case study for holistic nutrition!
- Listening to Christina Aguilera's Christmas music - my fav!
- Welcoming my boyfriend home!!!!!!

The beginning of December has proved to be very busy and exciting! I have lots of fun recipes I want to share with you to help me (and you!) get into the festive spirit.

Tomorrow I'll be making vegan "eggnog" along with some vegan "eggnog" cookies (totally made them last week and used baking soda instead of baking powder - whoops!) and will be sure to post about them!

I hope you're all having a fabul0us December so far! School break starts on the 15th and then you won't be able to get rid of me!

Happy Birthday! Happy Monday! Happy Graduation!

First of all, Happy 30th Birthday to my sweet boyfriend who is once again stuck in the field!

Annnd, Happy Monday to all of you! I had the most amazing run this morning (despite the rain and slushies) and can already tell it's going to be a fabulous week!

I have some other exciting news, I graduate from my BCIT program this week! I have my last final to do on Wednesday and then my many years of part time classes are over! I still obviously have my nutrition program, but it's just nice to be done one chapter! So, I guess I'm a qualified business manager and leader now? Haha.

As a graduation present to myself, and partly as a Christmas present from my loved ones, I bought myself a MacBook Pro! I couldn't be more thrilled! I ordered it online (whyyy I didn't just go to the Apple store is beyond me!) but I'm practicing patience, or trying to, and awaiting its arrival in 8 short days! Until then I will just stare at it longingly...

I hope you all have a fabulous week!

Boundary Bay Moustache Half Marathon!

Oh boy, I'm SO glad that is over. This half marathon was filled with learning experiences. Let me share those with you.

1. Always charge your iPod the night before. I was so focused on making sure my Garmin was charged, I totally forgot about my iPod. I could have used my iPhone, but I updated it last week on my new laptop and have yet to transfer music over. First fail.

2. The first 5K were great. At that point, I stopped for some gatorade/water. The gatorade did not agree with me at ALL. I felt awful and sick to my stomach for the remainder of the race and many hours post race. In the future, I will stick to water only.

3. I will not sign up for long races past August or warmer months. It was freaking cold. Thankfully, I went to the Running Room and bought gloves, but my muscles had a very hard time warming up. Not to mention the course was right on the water so that added to the cold.

4. I will also not sign up for small races. The Chicago Rock 'N Roll Half was obviously huge compared to this one. There is something to be said for the energy the crowd and fellow runners bring to such an event! The location for this race was beautiful so there are definitely no complaints there, but it's hard to maintain motivation when you feel like you're running alone! If it wasn't for the pylons/markers, often times I would have thought I wasn't racing at all!

Before the race!

Home stretch!

I'm so glad I went and ran it. I got my cute, little moustache medal!

First major event down for November!