There has been a huge shift in my derby life. I can’t wait to get to the rink and lace up. I look forward to constructive critique. I adore my teammates. We come, we skate, we go home. We don’t sit around and gossip in the parking lot after practice about other teammates or the struggles with life/derby balance. I enjoy having the fresh meat around, no matter how many times they trip up the pace line, blatantly cut the track or backblock their way through walls.
I started coaching junior roller derby.
I’m sure there’s been some eyebrows raised over the last few months when I made the shift from skater to coach. After all, who in their right mind would let me around kids?! I’ve only received 1 MVP Blocker award in a bout yet named Life of the After Party two years in a row. I’m better at offending people with my obnoxious comments and sailor vocabulary than I am at holding a jammer. I’ll be the first to admit that even after skating for nearly 5 years there is a lot that I haven’t accomplished.
Giving up being a rostered skater was a decision I didn’t entirely make for myself. Between working longer hours, my mom’s passing, fear of re-injury, other goals and fostering a relationship with my boyfriend (now fiancé) I let derby take a smaller and smaller chunk of my life. It was an extremely bitter pill to force down, and its lodged still in my throat.
So I coach. It gives me the chance twice a week to lace up my skates and hang with some really cool people. I still see some of my old teammates as they come in for their practice, I have some of my old coaches helping me out and I have some of the NSOs and refs that I’ve known for years aiding me with practices. My group of kids are nothing short of awesome. They range from 3 years old to 17, and I mostly work with the kids who have had a little time on their skates. Thanks to some amazing coaches before me (Skatey Spice, Green Megs & Slam and Elle O’Kitty, among others) we have some top notch talent already. Thanks to some amazing coaches alongside me (Truth or Darron, Robusta Brews, and others) we’ll have the incoming freshies bout ready in no time.
And my heart explodes every time I show up. David Lee Wrath giving me my first whistle. Putting a freshie jammer out and watching her give the veteran kids a run for their money. Seeing five year old brothers and sisters knocking each other down with hip checks. When I had to miss 2 practices in a row and the kids were like, “Punk, where did you go? We thought you left us!”
If the aforementioned statement is not enough reassurance that I’m doing something right, I can always rely on Johnny 3:16 to remind me of how well I’ve adapted to coaching. Apparently even the parents dig my style as well. I also amaze myself at how well I turn sailor mode off.
Since our practices are Sunday and Tuesday late afternoons/evenings, I have to make sure I have dinner recipes that either Tim my fiancé or I can execute fairly quickly/easily. I’ve finally jumped on the spaghetti squash bandwagon last year and I love how versatile it is! I like this recipe in particular because you can do a lot of the prep work beforehand and have the lasagnas ready to pop in the oven after you put down the gear bag and before you hop in the shower. By the time you’ve gotten the derby stench off your body, you have a healthy and delicious home cooked meal.
2 spaghetti squash
½ cup part skim ricotta cheese
1 cup mozzarella cheese
1 pound of a protein of your choice. I like lean sausage crumbles or diced chicken breast.
1 jar of your favorite marinara sauce
1. Preheat your oven to 400 degrees. Cut your squashes in half and scoop the centers. (I like to save the seeds for roasting and snacking later!)
2. Season squashes with a little salt, pepper and olive oil and lay cut-side down on a baking sheet lined with tin foil. Tin foil makes clean up a breeze. Bake these suckers for an hour.
3. Cook your protein of choice while your squash is baking. Set it aside.
4. After the squashes are done, let them cool until you can handle them. Take a fork and flake away the meat of the squash from the skins. Be careful not to rip the skins, since those are going to be delicious boats to Flavorville once you fill them back up.
5. Toss the spaghetti part of the squash with about 2/3 of the jar of marinara sauce, or more if you’d like.
6. Fill each squash shell with the sauced “spaghetti”, a layer of chicken, a layer of ricotta and then a layer of mozzarella.
All of the cheese
7. If you’re cooking these now, pop them back in the oven for 20-30 minutes until bubbling hot and melty. If you’re saving these for later, throw them in the fridge and when you’re back from derby practice they’ll be ready to cook!
Fresh herbs make everything fancier