Little Hummingbird



Rock ‘n’ Roll Marathon!

Hey guys! Yesterday I ran in the Rock ‘n’ Roll Mini Marathon in Phoenix! It was super fun and shorter than a half marathon. There were over 60000 people running the race! My three best friends and I stayed at the Arizona Grand (great hotel!) for one night and went swimming there, and then ran the race the next morning! It was super fun.

Where have I been? Well…

Sorry it’s been SOOOO long, I have been on vacation in Colorado for two weeks! We started off our vacation by flying to Denver, CO. We stayed there for a few days and ate dinner at this really nice place called the Rialto Cafe. The service AND the food is amazing! We then drove up into the mountains to Beaver Creek to ski. I had a lot of fun skiing with my family. On New Year’s Eve, my cousins and I watched the fireworks from our house’s jacuzzi. We had a blast Playing in the snow. My youngest cousin and I  made the cutest little snowman in our driveway! The weather there was MUCH colder than Tucson’s weather, for sure! Bye guys, talk to you later! Pics later!

Giving Thanks… 2 days before Thanksgiving

Hi guys. Is anyone else excited for Turkey Tofurkey Day? (Tofurkey is tofu turkey) Tonight, my family and I are having a sort of mini Thanksgiving. My. Mom is currently making chiken stuffed with stuffing, cranberry sauce (my fav), mashed potatoes, roast veggies, cranberry butter (also my fav), and rolls from the farmers market yesterday. I’ve never really noticed how lucky I am until my mom sent me out to get rosemary for the stuffing. I mean, it doesn’t seem like much but this is what happened: 

I walked outside, followed by my wonderful dog Biskit, and was met by what must have been the best weather ever… It was like, 60 degrees Fahrenheit! I walked outside, trailed by an ectastic Biskit, and saw what had to have been the prettiest Sonoran sunset ever! Sorry, have to go now… Dinner’s ready!

Rain, rain, go away!

Sorry, forgot to post this yesterday: 

it has been raining FOREVER!! Well, not really, it’s only been raining since late Thursday night, but it has felt like forever. It is also really cold, and that I LOVE! Cold is welcome now, after a long summer, except for the fact that the Tour de Tucson was this Saturday and that the Tucson Fire Department got numerous calls about hypothermia during/after the race. The rain has filled thel swimming pool in our backyard almost to the edge, left puddles all over town, and, on a better note: made the creosote (a type of shrub in the desert that smells good when it gets wet) smell good, and left the clouds and mountains and desert looking beautiful. It stopped raining early this morning. It is funny how we could ever not want rain, but when it rains for 2 1/2 days strait…

Farmers’ Market Fun

OK, so today, I discovered this little farmers market. there are like 20 cute little booths selling everything from dog/cat treats to soap to veggies! There is live music and pets are allowed. We bought a TON of stuff… Mushrooms, beets, soaps, dog treats for Biskit, peppermint lip balm, chile mango jam, muffins, rolls, tortillas… the list goes on and on! It was really super fun!

Puppy at age 7-8

ImageImageImageThis is my dog, Biskit. He is super cute and smart and is also a rescue from the Desert Lab Rescue. this is what we think his story is: He was bred and/or bought from a pet store as a puppy. Mean people got him and abused him. They then left him alone in a house and moved away. Biskit escaped and was out in the desert for a little while. He was found by a nice lady but the two dogs that she already had attacked him, so she gave Biskit rescue Desert Lab Rescue, where we adopted him from. When we got him he was afraid of long sticks (such as brooms and shovels), had scars on both of his ears, and got really anxious whenever we would start to pack or leave for a trip. We have had him for about five years and he is now about 6 to 8 years old and the cutest puppy ever!!!!!

pumpkin pie!

Hi everybody, its me again. So, today I made this really good pumpkin pie. The recipe is from a book that my dad used to read to my younger brother called “Halloween Pie”. It was (and still is) a tradition to make this pie every year. Here is the recipe:

1 pie crust


                            cup sugar                                             
                            teaspoon ground cinnamon                                             
                            teaspoon salt                                             
                            teaspoon ground ginger                                             
                            teaspoon ground cloves                                             
                            can (15 oz) pumpkin (not pumpkin pie mix)                                             
                            can (12 oz) evaporated milk                                             

                Sweetened Whipped Cream            

                            cup whipping cream                                             
                            tablespoons sugar


  • 1 Heat oven to 425°F. In medium bowl, mix flour, 1/2 teaspoon salt and the oil with fork until all flour is moistened. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all water is absorbed. Shape pastry into a ball. Press in bottom and up side of 9-inch glass pie plate.                           
  • 2 In large bowl, beat eggs slightly with wire whisk or hand beater. Beat in 1/2 cup sugar, the cinnamon, 1/2 teaspoon salt, ginger, cloves, pumpkin and milk.                            
  • 3 To prevent spilling, place pastry-lined pie plate on oven rack before adding filling. Carefully pour pumpkin filling into pie plate. Bake 15 minutes.                            
  • 4 Reduce oven temperature to 350°F. Bake about 45 minutes longer or until knife inserted in center comes out clean. Place pie on cooling rack. Cool completely, about 2 hours.                            
  • 5  In chilled medium bowl, beat whipping cream and 2 tablespoons sugar with electric mixer on high speed until stiff peaks form. Serve pie with  whipped cream. Store in refrigerator.

It is really good… wait, sorry, I have to go. My family is carving pumpkins. 🙂