Matt and I packed up and headed to Kershaw, SC to camp and race at Carolina Motorsports Park. It was Matt’s first race weekend since attending his race school and earning his license last month.
We stopped at a rest area and were able to get a few photos together. 🙂 Aside from cutting off our heads, this is one of my fav photos!
I so love him.
Matt worked really hard on Friday while I put in a half day at the office, and he loaded up the car onto the trailer.
You know you’re an RD when you pack a sardine and eggplant spread salad for dinner on the road. 😉
Matt’s mentor is amazing and so helpful! We arrived late, and they all jumped in to help us unload and set-up our tent.
Matt surprised me with my own chair, and he chose this awesome print and color! He knows me incredibly well.
The track is 2.23 miles long and is more technical than Roebling where Matt completed his school.
Before we left for our trip, LOVE GROWN FOODS sent us an amazing package! I had asked if they had any stickers for his car, and they surprised us with all of this LOVE.
I took a shower, but unfortunately, I missed Matt’s qualifying run. He did well, and I couldn’t resist getting another quick photo together. Represented Eat Healthy Designs until I had to put on my K Brew sweatshirt. It was a rainy, chilly weekend. Burr. But so worth it!
Our sweet set-up.
More car decals!
We brought a microwave that his mom gave us last year along with a new hot plate. I made Pereg‘s Southwestern quinoa complete with deviled eggs I made at home, peppers, tomato, and avocado.
I made the deviled eggs on Thursday, and I have to say I was proud with how well they came together!
The start/finish line.
Late Saturday afternoon we were able to walk the track. I went ahead of the guys and ran most of it. I failed to turn on my Runkeeper app, so I don’t know exact distance or pace. Darn.
For Saturday’s dinner, I brought TJ’s ham, butterleaf lettuce, carrot raisin salad (needs some tweaking), and sauté-steamed asparagus with garlic and pepper.
We finally finished the pumpkin cheesecake from Christmas!
For breakfast on Sunday, we enjoyed chocolate Mighty Flakes complete with Fage 2% plain, almond butter, banana, and strawberries.
Matt reminded me to bring my owl rain boots (thanks to my aunt!), and I was so thankful! They certainly came in handy.
Lunch was comprised of leftover quinoa and asparagus plus sharp cheddar, peppers, avocado, and chia quinoa tortilla chips. Another yogurt cup, pb, and a dried fig for dessert.
Lined up in the grid for the last race.
Matt did extremely well, but his weekend didn’t end as he had hoped for. There’s a kink in the track that was causing his car to lift. He tried accelerating through it, reaching 110 mph, but it caused his car to lose traction and spin off into and across the grass, only stopping when he hit the green tire wall. He is no quitter, though and took her around the track once more (after pulling into pit lane and ensuring it was safe to do so), but there’s something off in the rear.
Watching it helplessly from the sidelines made my heart just drop, but thankfully, he was just fine. The car needs primarily body work, and he should be ready to go out again soon. She just has more character now. 😉
For Easter Sunday dinner, I assembled ham-pesto-honey sandwiches in the car with asparagus, greens, peppers, and carrot raisin salad.
We got caught in traffic from a wreck, so that’s when I took the opportunity to make our plates.
We later stopped in Asheville for a tea latte for me and coffee for him. I wanted to try a cute local café, but Starbucks was the only thing available.
We got in late, but it was still a nice drive home. I only wish we were still at the track! He and I are in the “come-down” phase. Womp womp.
I hope everyone had a wonderful Easter!