RUNNINFORFUN

Kyle Smith—SFG Business Manager

With four kids, things can get hectic in our family. Balancing our jobs with the kids’ school activities, dance, and gymnastics classes can make things interesting. But, Kristin and I both grew up heavily involved in sports, and we wanted to continue that journey as adults. Back in 2019 we discovered Spartan Races and have been addicted ever since. They vary in length from 5k to 50k, with up to 35+ obstacles throughout the race.

This year we were lucky enough to have Kristin’s Father, Rob Spaulding join us on our races. In March he joined us in Houston and finished first in his age group!

Our latest race was in early June, at Fort Carson Army Base in Colorado Springs, Colorado. On this trip, we were joined not only by Rob, but our children too! Kenzie (our youngest) completed the half-mile course, Carson and Mason both ran the twomile course, and Taleyah joined Rob, Kristin, and myself on the 10k course. I finished with a season-best 16th place in my age group, and Rob came home with another first-place finish in his! This was a very special event for our family with three generations competing together.

Jason Smith Centerville Location Manager

Some may find it hard to believe, but I do make a little time to do something else besides work. It was just back in 2016 that I started running and participating in organized events. I ran a few 5K’s and a few half-marathons, as well as a full marathon that year. This was a lot different than running around the location here at Centerville while I worked.

The next year I ran my first ‘mud run’ and I was hooked. These events challenged me in ways I can’t articulate. My greatest accomplishment was competing in a 50km event in the Colorado Rockies. I ended up finishing 5th in my age group. I’ve been very lucky in that my partner Andrea competes in these events as well. We motivate each other to be better that day than we were the day before.

Prep Time: 15 Minutes

Cook Time: 40 Minutes

Total Time: 55 Minutes

1. Preheat oven to 375°F.

2. Melt butter in a large pan over medium heat. Sprinkle flour and garlic powder over the melted butter, then whisk together and cook for 1-2 minutes to create a simple roux.

2 Tablespoons salted butter

4 teaspoons all-purpose flour

⅛ teaspoon garlic powder

¾ cup milk

6 ounces sharp cheddar cheese, grated

4 ounces cream cheese, cubed

3 ¾ cups fresh or frozen corn (three 10ounce bags frozen whole kernel corn)

4 ounces diced ham steak or leftover ham

3. Whisk in the milk, then simmer, whisking constantly, until thickened and bubbly.

4. Add cheddar cheese and cream cheese, stirring until melted and combined into the sauce.

5. Stir in corn and diced ham. Transfer to a square baking dish or casserole dish. Cover with foil.

6. Bake for 40-45 minutes until hot and bubbly.