I think weekends off are going to start being the norm 😉 Even though blogging never feels like a chore to me – it was nice to take a break…namely because of all the work I had lined up! Okay – so there wasn’t actually a ton of work lined up, but I shot a senior portrait yesterday and going through them all lasted all night/into today. Especially since we had such gorgeous weather yesterday and going through them kept getting delayed!
Since the shoot wasn’t until 10, I had some time to kill at home before I had to leave at 9. This was done best by some serious yoga! It’d been far too long, and it felt so good…especially this morning 😉 Teddie play time took place afterwards and then I had some other shenanigans to tend to until I finally made it home.
Today was a bit of a dreary day, and I didn’t get to make it out to see Teddie. The weather was a large factor – I really wanted to work with the ponies here before it rained this afternoon, and I didn’t think the weather would hold out for both Teddie and taking “the girls” on a walk down the road! Add to that some schoolwork, and I just stayed home.
It was nice to stay home and not have tons of work to do like we’ve been doing – just the usual caring for the horses! Without further uh-doo: my weekend in a nutshell!
Of course you knew there’d be waffles. In classic cold-month tradition, I brought back the act of sauteeing the fruit on top. Remember when I always did this for my hot oats?! Lately I’ve been nuking the fruit just for the sake of time – and so I forgot how much of a [wonderful] difference there was when you take the time to sautee. I usually just start simmering my fruit of choice in some almond milk an a drizzle of maple syrup or honey before starting my oats or waffles. Usually by the time I’m done it thickens a bit and gets just like a pie filling!
…and this morning’s carrot cake waffles were a little less aesthetically appealing but just as delicious – grated carrot and half a peach sauteed in almond milk and maple syrup with some raisins, as well.
This accidentally ended up being lunch yesterday. I figured I’d get home a little later than usual, so grabbed this 9 Bar sent to me from across the pond by the lovely Nicky because it was the “biggest” bar I had – protein, cal, and carb wise. Little did I know I wouldn’t get home until 3…but it did so well keeping me full I wasn’t even hungry when I got home. And, well, Dunkin Donuts was calling to me…they were in the gas station I stopped at for free air since my tires needed some. Caffeine was necessary 😉
As a side-note: does anyone else get a kick out of putting air in your tires, reading the pressure gauge and all, all by yourself while guys stare like they’e never seen a girl inflating her tires before? No? Oh…
Oh, yeah – back to the bar. I had the original 9 bar this time. You may remember when I raved about the pumpkin – and this was just as impressive. I was skeptical when I first saw how much carob coating it had, but it ended up not being a turn-off at all! It was sweet, nutty, seedy, and perfection all in one. And don’t forget how long it kept me satisfied for! I think they call it a 9 bar because a normal person could stay full from it for 9 hours. Too bad I’m not normal, though it’s still an impressive feat considering I eat just about every two hours.
I want to move to the UK…you guys have the best bars and snackage!
Today, though, lunch was a bit more proper, with the assemblage of my newest favorite wrap-ish ever. I even made one for my mom! Nuked sundried tomato pesto wrap with garlic hummus, italian herb mozz, feta, and fresh tomato slices. omnomnom.
Due to yesterday’s subpar lunch, however – hunger struck all of a sudden and I needed dinner fast! Enter: my beloved broccoli bowls. This one starred roasted broccoli, roasted carrots, garlic hummus, fresh tomato, feta and scrambled eggs (2 eggs, almond milk, sundried tomatoes, mozzarella, tomato, salt, and pepper). I actually sort of bombed at making the scrambled eggs since I added fresh tomato to that, too, making them too watery – but they still tasted delicious. Or I was just really hungry.
It’s anybody’s guess.
With the colder weather, we’re trying to get everything in out from the garden. I’ve got more spaghetti squash than I’d bargained for and quite a few tomatoes and ears of corn! As excited I was about having red peppers out the wazoo – I didn’t get more than that one mini one 😦
While I was reading the bible looking for recipes this afternoon, my mom brought in a very suspicious package. (I realize ther’es no mail on Sundays – we forgot yesterday!)
…but what is it, you ask?! Date syrup. Or at least, I’m pretty sure – that’s what Mo and I had arranged for, at least – but everything was too coated in brown sludge for e to be totally sure 😛 Does anyone else think the parcel workers were up to some shenanigans for this one? I mean – this is how I found it. How does the cover get completely unscrewed and wind up next to it?! Especially since I’m (assuming) there was some sort of seal on it, anyways.
Don’t make fun of my finger, I was trying to not get it all over me! haha. Needless to say, none of it was salvageable 😦 I actually almost kept licking my fingers (I mean – doesn’t everybody do that when they’re cooking and get syrup/pb/whatever on their fingers?) out of habit and then remembered that probably wasn’t a good idea.
Mo – now I’m afraid you’ll have a pumpkin explosion on your hands! TI hope the food Gods aren’t upset with me for smuggling all of Vermont’s canned pumpkin out of the state. For everyone concerned, Libby’s has you all wrapped around their little finger. There is no such thing as the pumpkin shortage. They just don’t know how to harvest pumpkins.
Surprisingly, my baking and cooking bug wasn’t in full swing today. Probably because I have a freezer ful of bran muffins? I decided chili was a good idea, and was thisclose to making Ashley’s Chili but when I saw the bible’s recipe for spaghetti squash mexicana I figured that was a good compromise of having chili and using a homegrown s’ghetti squash.
I still decided her cornbread was a must-make, though! It was heavenly. I made a few minor changes – spelt flour for the flour, a flax egg for the egg, mixed vegetables for the corn (I would have used corn if I’d had it! I actually really wanted to use corn and dried cranberries or peas and dried cranberries but I didn’t have dried cranberries. Would that have been weird?) and 2 T. pumpkin butter for the 2 T. sucanat. Don’t look at me like I’m crazy, you can’t taste it. Oh, and I just greased the bottom of the dish with butter rather than melting 2-3 T. in it.
So. ir. re. sist. uh. bull.
I had to read the first chapter for intro to nutrition, and I don’t think I’ve ever been so excited to read for class. Right now it’s sort of “meh” just because it’s reiterating what I’ve been reading for a while now: what humans first existed on were basic foods. Vegetables, grains, meat – that kinds of things. Now, the public is greeted by tons of processed food, usually not in a good way, either. And yet – the food that remains most nutritious are those basic foods.
I decided to highlight what I found blog-worthy because otherwise if I highlight what sounds important, I end up highlighting everything. Does anyone else do that?! Anyways – this random thought stood out to me – the Healthy People 2010 Nutrition Objectives include increasing consumption of vegetables, one-third being dark green or orange. They didn’t offer an explanation, and I just found it sort of…odd. Why dark-green or orange? So I googled. Which turned out to be a difficult thing to google, and took a while…and finally relied on Yahoo Answers. Which is lame and not necessarily always accurate, but I’ll take what I can get:
Dark green and orange vegetables and fruit contain more vitamins and cancer-preventing antioxidants and should be a large part of your diet.
There you have it. I was really hoping for a long explanation. I was let down.
I pretty much followed the recipe for the s’ghetti squash – but mixed up the salsa a bit. I will say – at first I wasn’t going to make it cause it sounded too weird. (tomato, pineapple/mango, avocado and cilantro? meh.) I was just gonna slice a tomato on top. But I’m so glad I did more! I mixed chopped garden tomato, dried pineapple, dried mango, dried cilanto, salt, green pepper, and lemon juice and let it chill while I made dinner. When I took it out I saw the other half of my peach from this morning and thought that would be perfect! So – the peach was peeled, chopped, and added. It made it perfect!
So – how was your weekend?!
Strangest combination of foods you’ve had and loved?!