A year ago… 53:45
I beat my time! Not by much but we did it!!
A year ago… 53:45
I beat my time! Not by much but we did it!!
This year Carmen, David and I chose one word for our daily motivation if you will.
Mine is to be Fierce. David is to be Daring. And when speaking with Carmen yesterday she couldn’t remember hers. Really? David and I have been taking ours to heart. Telling each other to be daring or to be fierce. To approach the day or the task with our word at our forefront.
I have often thought of Fierce as a negative, but really have come to realize what a strong, vibrant word it can be. It is exciting, and truly gets me going for the day. I get encouraged by telling David to be daring! To tackle the day only in the way he can.
Have you chosen a word for 2018? How do you incorporate it into your daily life?Apparently, these word things are a pretty big deal, and someone had the bright idea to make some money off of them. I got David and my words done for our key chains (with Lupus ribbons on mine). Cool idea, and neat thoughts if you want to look at their site myintent.org.
What masks do you wear on a daily or weekly basis? Literally or figuratively? What do you do to make yourself feel or look younger?I am tried this one the other night. Not near as pretty as they make the out to be on Instagram. Cooling. Yes. Felt very odd even mummy like. I am not sure that I did it right…ugh.It did hydrate my skin, and made it feel very smooth. Not sure I am made out for this type of beauty regime. I kind of like just washing my face and putting lotion on it. So if any of you have any suggestions on some other ones to use (that aren’t too expensive) let me know.
Wash and dry all produce. Core and seed tomato, then cut into ½-inch pieces. Zest lemon until you have 1 tsp zest, then cut into wedges. Trim, then thinly slice scallions, keeping greens and whites separate. Mince or grate garlic.
In a small bowl, stir together sour cream, half the lemon zest, and a few squeezes of lemon juice (to taste— start with about ¼ of the lemon and go up from there). Season with salt and pepper. Taste and add more lemon zest or juice, if desired.
Melt 1 TBSP butter in a medium pot over medium-high heat. Add couscous and cook, stirring occasionally, until lightly toasted, 2-3 minutes. Add 1 cup water, then bring to a boil. Lower heat slightly and let simmer until al dente, 7-9 minutes. Remove couscous from pot and set aside.
Heat another 1 TBSP butter and a large drizzle of oil in pot used for couscous over medium-high heat. Once butter is melted, add scallion whites and tomato. Cook, stirring frequently, until slightly softened, 2-3 minutes. Lower heat to medium and add garlic. Cook until fragrant, about 1 minute. Stir in couscous. Season with salt and pepper, then remove pot from heat.
Heat a drizzle of oil in a medium pan over medium-high heat (use a nonstick pan if you have one). Pat salmon dry with a paper towel. Season all over with salt, pepper, and fry seasoning. Add to pan skin-side down. Cook until skin is crisp, 4-6 minutes. Flip and cook to desired doneness, 2-3 minutes more.
Fluff couscous with a fork, then stir in half the scallion greens. Divide between plates, along with salmon. (TIP: Arrange the fillets skin-side up to keep the skin crisp.) Drizzle salmon with a spoonful of crema. Sprinkle with remaining scallion greens. Serve with any remaining lemon wedges and crema on the side. Photo of their dish and David’s:This time the tomatoes disappeared, and the seasoning was too much (what they had provided), but this was my favorite meal of the three that we tried. My plate:
I had enough for lunch leftovers the next day. I will try to make this again.
Wash and dry all produce. Adjust rack to upper position and preheat oven to 450 degrees. Cut potatoes into ½-inch cubes.
Toss potatoes on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Roast in oven until browned, 20-25 minutes, tossing halfway through.
In a small bowl, combine panko, mozzarella, a drizzle of olive oil, and a pinch of salt and pepper.
Place chicken on another, lightly oiled baking sheet. Brush 1 TBSP pesto onto top of one piece. Repeat with other piece (you will have some pesto left over). Cover pesto-brushed sides with crust mixture, pressing to adhere. Roast in oven until chicken is no longer pink in center, about 20 minutes.
Halve lemon. In a large bowl, toss together lettuce, a squeeze or two of lemon, and a large drizzle of olive oil. Season with salt and pepper.
Divide potatoes and chicken between plates. Serve with salad on the side.
Our comparison plate to their photo plate. Not bad. We ended using way too much of the coating of the panko mixture. It doesn’t indicate how much to use, so of course, I used all of it. David’s plate:My plate:
Due to the amount of breading the chicken wasn’t dry, but we didn’t care for this one as much. I would be willing to try it again to my error in the recipe. David isn’t a big fan of pesto, so there is that as well.
The first meal that we prepared was the Hello Fresh Meatloaf Balsamico. (Instructions copied from the Hello Fresh Site):
Wash and dry all produce. Adjust rack to middle position and preheat oven to 450 degrees. In a small bowl, mix 1 TBSP vinegar (we sent more) and ketchup. Mince 1 clove garlic (use other as you like). Chop parsley. Halve and peel onion. Using the large holes of a grater, grate one onion half into a large bowl (use the other half as you like).
Add garlic, parsley, ¼ cup panko (we sent more), beef, and ½ tsp salt to bowl with onion. Crack in 1 egg (use the other as you like). Season with pepper, then mix with hands to combine. Shape into two 1-inch-tall loaves, then place on a lightly oiled baking sheet. Brush with ketchup mixture.
Roast meatloaves in oven until cooked through, about 25 minutes total (we’ll check on them after 10 minutes). Meanwhile, peel sweet potatoes, then cut into ½-inch cubes. Place in a medium pot with a pinch of salt and enough water to cover by 1 inch. Bring to a boil and cook until tender, about 10 minutes.
After meatloaves have baked 10 minutes, remove baking sheet from oven. Toss green beans on same sheet with a drizzle of olive oil and a pinch of salt and pepper. (TIP: Use tongs to avoid burns.) Return to oven and roast until meatloaves are cooked through and green beans are tender and lightly crisped, about 15 minutes more.
Drain sweet potatoes and return to pot. Mash in pot with a potato masher or fork until mostly smooth. (TIP: If potatoes have cooled, quickly reheat over medium-low heat.) Add 1 TBSP butter and honey. Continue mashing to combine and melt butter. Season generously with salt and pepper.
We were given a week of meals from a friend from Hello Fresh. We chose the two person meal plan with three meals for the week.
I loved that the box was prepackaged per meal. I didn’t have to sort or figure out what ingredient went with what protein. It was also packaged with recycled foam instead of Styrofoam which made my heart happy. Overall, I was extremely please with the packaging of the fresh ingredients.The sizing of the portions were perfect for David and I. He eats more than a normal serving, and I can’t eat a whole serving. Perfect.
I will post on each of the meals the rest of the week.
Non-Scale Victory (NSV)…I painted my toes the other day. I live in Florida, and I have been wearing closed toe shoes all winter (here it is October-ish through February). I wanted to wear my flip flops but my toes were in serious need of pampering. Our budget is dictating for me not to have a pedicure at this time, so I thought I could do them myself.
Please understand I have not painted my own toes since I was in my twenties! I haven’t been able to reach my toes comfortably for a long while, and didn’t think I could be able to do it well.It isn’t done to my nail tech’s caliber, but I would say not bad.I ended up buying more polish at Target (for a total of $6) for future polish days. Happy toes! And, yes, that is a summer schedule of math classes that I am considering for the summer—but not sure yet!
Stay strong, stick with it…get back on track.
Every Spring I crave lamb. Part of my up bringing I suppose. I love it. David is not a fan, and so I cooked these chops just for me. He still had leftover pull pork to eat on, so don’t feel to bad for him.
I marinated the chops in some olive oil, minced garlic, and dried rosemary. (One of these days I might be able to have and maintain a herb garden.) I grilled them on our Cuisinart Grill Panni Press. I need to use it more often as it cooks evenly, and I love the clean up. The grill pans just pop off, and I can put them in the dishwasher or hand wash them. I loved these chops. I had them with some of asparagus. My plate: