Marshall Orthodontics - April 2019

ON THE ROAD AGAIN HALF A DECADE OF RUNNING THE COOPER RIVER BRIDGE RUN

When I’m not seeing my patients through to their perfect smile in the office, I’m busy putting a smile on my face by doing the things I love most. One of those passions has always been running. The euphoria after a big race, the brisk morning air on my face to start my day, and the feeling of self-love I get from staying fit — there’s really nothing like a good run to get my mind right. I’ve found that professional life goals are something I must work hard to achieve, but I’ve also found personal life goals to be just as important. That’s why I ran the Cooper River Bridge Run earlier this month for the fifth straight year — my ultimate goal being to beat my time of 47 minutes from last year, which wasn’t half bad. The pride I feel when I’ve achieved a difficult objective is hard to beat, and it doesn’t hurt that I can burn away some of my cheat days while I’m at it. The nice thing about running a 10k is that while it’s a fairly long race, I’m not worried about blowing my knees out in the process, which I would be with a marathon. It’s in a perfect sweet spot. I have plenty of time to get loose in the early stages and keep up my pace to the very end. As an added bonus, the run is just long enough to produce those legendary runner’s endorphins, which help push me along to the end. For me, it’s all about getting better every year, whether professionally in the office or personally in my free time. Having something tangible to work toward can keep us young and full of life. That’s how I make running work for me. When I’m having a bad day or need to clear my head, going out for a jog helps to get my mind in the right place again while giving me some much- needed alone time. Physical health is widely known to boost mental health, and now, after half a decade of partaking in this wonderful event, I know from my own experience that it’s true. I’d just like to give a big thanks to the volunteers and sponsors who made this year’s event possible, because when I finally saw my name listed on that placement board, I saw all my hard work come to fruition. Here’s to longer runs and brighter smiles, from your friends at Marshall Orthodontics.

PASTA PRIMAVERA

Inspired by Food Network

INGREDIENTS

• 12 ounces pasta, ideally fusilli • 1/2 pound broccoli florets • 2 carrots, shredded • 1 yellow bell pepper, cut into strips

• 1 pint cherry tomatoes, halved • 1/2 teaspoon crushed red pepper flakes • 1/2 cup grated Parmesan cheese, ideally Parmigiano-Reggiano • Kosher salt, for pasta water and to taste

• 1/4 cup extra-virgin olive oil • 4 cloves garlic, thinly sliced

DIRECTIONS

1. In a large pot, liberally salt water and bring to a boil. Add fusilli and cook according to package directions. Add broccoli, carrots, and bell pepper during the last 2 minutes of cook time. 2. Drain the pasta and veggies, reserving 1/2 cup of cooking liquid. Return pasta and veggies to pot. 3. In a large skillet, heat olive oil to medium heat. Add garlic and cook until translucent and golden, 30 seconds. Add tomatoes, red pepper flakes, and 1 teaspoon salt. Cook until tomatoes are wilted, about 2 minutes. Stir in reserved pasta water.

THANK YOU FOR OUR REFERRING MEMBERS!

Brian C. Mykerra T. Jayla S. Abby G. Shaquille H.

Tess A. Riley W. Sierra M. Addie C. Xavier W.

Onajisha P. Will H. Kayleigh B. Anaston B. Emily W.

Wytega W. Javier G. Amanda S.

4. Add tomato mixture to pasta pot, stirring to coat evenly. 5. Divide into bowls, top with Parmesan cheese, and serve.

864-336-2965 • 3

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