WIAW: Good Groceries

G’day eaters!

This week is kicking my butt a little. As in, I fell asleep as soon as I climbed into bed at 10pm last night. I tried so hard to stay awake, but I failed miserably.

(Side note: my mind is in such work mode that I almost typed “10p” instead of “10pm,” because that’s how we write times at work. And I spend a lot of time writing out times.)




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So here’s yesterday’s food.

Breakfast:

Scrambled eggs with bell pepper and cheese, with an apricot on the side.

Scrambled eggs with bell pepper and cheese, with an apricot on the side.

I felt the need to eat somewhat healthy yesterday since I barely even thought about vegetables while at the beach. Also, I was dying to eat an apricot.

Apricots are one of my favorite fruits, but I never buy them because they’re so expensive. And because half their weight is air and a pit.

WIAW702

Sadly, these apricots weren’t too great, which only reaffirmed my thought that I like them dried better than fresh.

Lunch:

Nachos made with tortilla chips, TJ's black bean dip, avocado, Wholly Salsa, jalapeños, Cabot cheddar, and hot sauce.

Nachos made with tortilla chips, TJ’s black bean dip, avocado, Wholly Salsa, jalapeños, Cabot cheddar, and hot sauce.

As I was unpacking groceries on Monday I was dreaming up this lunch. I love breakfast nachos and having fresh avocado, homegrown jalapenos, and black bean dip from Trader Joe’s makes them all the better.

Dinner:

Bean and chicken bake.

Bean and chicken bake.

I got the idea for this recipe from Kath’s blog. I was drawn to it because it’s so versatile and we always have chicken in the freezer. Here’s my scaled down version with white kidney beans, grape tomatoes, basil, balsamic vinegar, and a bone-in skin-on chicken thigh and leg.

Bean and Chicken Bake

Yields 2 servings

1 can beans, drained and rinsed

2 c vegetables, chopped

2 T fresh herbs, chopped

1 T oil, plus a little extra

1 T acid

2 chicken pieces

salt and pepper

Mix the beans, vegetable, herbs, oil, and acid in a baking dish with salt and pepper.

Rub oil over the tops of the chicken and add salt and pepper. Place the chicken in the baking dish on top of the bean mixture.

Bake at 425F for 35-45 minutes, depending what parts of the chicken you use.

This dinner ended up being delicious, without being too wintery. And it was a great way to use up our small stash of tomatoes, since neither Leon nor I eat raw tomatoes.

Snacks:

Throughout the day I kept dipping my hand into a tub of Trader Joe’s animal crackers and sipping some of my homebrewed kombucha.

And there you have it — a pretty normal day of eats. If I was more sensible about my snacking I would have kept my hands out of the cookie jar and instead made myself a solid afternoon snack, but that didn’t happen. Not yesterday. not today. And I won’t have time for it tomorrow, either.

Maybe Friday?

Your turn, eaters:

What are some of your favorite groceries that you rarely buy?

Are you a snacker/mini-meal person or a grazer?

Later eaters!

WIAW: Back On Track

G’day eaters!

It’s Wednesday. I’m exhausted and the hard part of my week hasn’t even started yet.

How are you doing?

Ha! Sorry to complain. I’m adjusting to having two jobs (I’ll tell you more about that eventually) and still trying to figure out how to fit the rest of my life around them, so I’m a little worse for wear right now.

I’m especially worse for wear because, after a few too many days of a few too many treats and a little too little movement, I’m trying to tighten up my healthy intentions again. And I don’t care how healthy you eat or how hard you workout, getting back on track after a little detour is always hard.

It’s especially hard when all you want to eat is pizza and cake and a job that makes you especially sedentary.


Breakfast:

Scrambled eggs with leeks and apples with cinnamon and pb.

Scrambled eggs with leeks and apples with cinnamon and pb.

I had leftover leeks that needed using and I figured they would add enough flavor to my eggs to make this very healthy, but very over-eaten breakfast more palatable. I also added some cinnamon to my apple for the same reason.

Lunch:

Leftover moo shu vegetables and sweet and sour chicken.

Leftover moo shu vegetables and sweet and sour chicken.

Not the healthiest (with the deep fried sweet and sour chicken), but the moo shu vegetables weren’t too bad a choice.

I followed this up with lots and lots of mints, because this was a little stinky for an office lunch.

Pre-Crossfit:

Half an apple and pb with a GNC wheybolic protein shake to fuel me through my workout.

Crossfit:

We did a burpee ladder yesterday and it was a surprising ass kicker.

The ladder goes: 1 burpee, 1 breath, 2 burpees, 2 breathes, 3 burpees, 3 breathes, etc. all the way up to 10 and back down. (You, of course, could breathe as much as you wanted while performing the burpees.)

I really thought it would be easy, because I can easily do 10 burpees in a row, but the breathing part kicked my ass. My body wanted to breath fast and shallow, but to maximize my rest time, I wanted to take slow and deep breathes.

I was fighting a losing battle.

Dinner:

Homegrown lettuce with bell peppers, cucumbers, radishes, and steak.

Homegrown lettuce with bell peppers, cucumbers, radishes, and steak.

I really wanted a frozen pizza, but we had a ton of homegrown lettuce that needed to be eaten up and, ya know, frozen pizza isn’t really the healthiest meal.

I compromised with myself by saving that if I got hungry after dinner I could have dessert — vanilla pound cake with vanilla Greek yogurt and berries — but I never got hungry.

So I ended up with a pretty damn healthy day. I managed to resist the candy dish full of peanut M&Ms, too.

In a couple of days I know that my cravings for junk food will pass and I’ll be back to my usual 75/25 (or 80/20, if I’m feeling ambitious) balance. But until then, I’ll keep chugging water and reminding myself that no one has ever died from not eating enough candy.

Your turn, eaters:

How do you handle cravings?

Tell me about the last workout you did that was a surprise ass kicker.

Later eaters!

WIAW: Magical Mexican Soup

G’day eaters!

I want to start off by saying a big ole Congratulations to Jenn, the host of WIAW, for getting knocked up!

Everyone around me seems to be getting pregnant. It’s awesome and all, but…

I really hope it’s not contagious.


Pre Crossfit:

Half an apple. A lot of pb. A vanilla whey protein shake.

Crossfit:

#PROOF of my 105# floor press PR!

#PROOF of my 105# floor press PR!

PRs are my favorite.

Breakfast:

Scrambled eggs with bell pepper and avocado, and a pair of cuties.

Scrambled eggs with bell pepper and avocado, and a pair of cuties.

This is my new typical breakfast.

Yup, I’m still on the scrambled eggs and cooked veg breakfast.

Side note — these are the smallest, cutest clementines I’ve ever seen. I finally feel like I’m getting “cuties,” not like those small-ish oranges I’ve been calling “cuties” all these years.

Lunch:

A Cobb salad of sorts — bib lettuce (my favorite!), rotisserie chicken, bacon, bell pepper, cheddar, avocado, and balsamic dressing.

A Cobb salad of sorts — bib lettuce (my favorite!), rotisserie chicken, bacon, bell pepper, cheddar, avocado, and balsamic dressing.

Look! I did something “healthy living blogger”-like and made my lunch the night before while I was making breakfast. Let’s ignore the fact that I ate it at home.

Another pair of cuties.

Another pair of cuties.

Having it ready was still mighty handy.

Snack:

Let’s play the game where you don’t scold me for buying a giant bag of Twizzlers because it was $1 and I won’t pretend I only ate one serving.

Dinner:

This meal knocked my socks off! That’s real talk, eaters. Real talk.

A pork tamales and a pair of salsas, because I was indecisive.

A pork tamales and a pair of salsas, because I was indecisive.

First, I made the pork tamales over the weekend as part of my thesis. And while they were good on the day I made them, they were so much better a few days later when the exhaustion of making them had worn off.

Second, this soup was pure magic. I wanted to make some sort of lazy tortilla soup so I mixed a can of fire roasted diced tomatoes and then leftover “broth” from the tamale meat (which was the pork cooking water pureed with cooked garlic and cooked onion). I added a little bit of spice and pureed the whole deal again.

The most magical of all Mexican soups, topped with cheddar and tortilla chip crumbles.

The most magical of all Mexican soups, topped with cheddar and tortilla chip crumbles.

And by the grace of the Mexican food gods (who I imagine have heads made out of grilled cheese sandwiches) it ab-so-freaking-lutely rocked!

The end.

Your turn, eaters:

What was the last winging-it meal that turned out magical for you?

What’s your favorite candy?

Later eaters!

WIAW: Chirp

Hiya eaters!

I am FINALLY getting a chance to sit down today and it feels ah-maze-ing! Actually, I’m laying on my bed while I ice my back. And yes, it does warrant elongating that word into three syllables.

Like I mentioned yesterday, my life is still crazy. It’ll get better the second I’m done with both cleaning and homework. Until then, I’m hustling.

Speaking of hustling…


Breakfast:

I am incapable of taking quick showers in the winter, so by the time I was showered and dressed yesterday I had exactly 5 minutes before I was supposed to leave for the chiropractor. So I threw together a quick breakfast of fried eggs over leftover quinoa with kale and avocado, akin to this breakfast.

And then I shoved half of it in my face before dashing out the door.

Chiropractor:

First, I abbreviate “chiropractor” to “chiro” in my iCal, but autocorrect keeps changing it to “chirp” and then I get amused every time I see that I have a morning appointment with “chirp” like Cinderella.

Does that make sense?

Anyway, the good ole chirp cracked everything and then massaged my hip muscles some more. As of right now my back is feeling considerably better than it was before, but not in any way 100%.

Coffee:

Harris Teeter cookies are so good.

I had an hour between the chirp and work so I grabbed a free Harris Teeter cookie and then parked myself at the Starbucks in Teeter to do some homework.

Grande coffee with cold soy, the usual but a little bigger.

Work:

Work wasn’t great, but it wasn’t bad. It’s very stressful for me to be stuck in a place where I know I have to be and that is on my To Do list (like work or class) and feel bored or unproductive or like I’m trying to waste time.

Balance bar #1 for the day.

While wasting time/getting something from the stock room I took bites of my bar. Because half a small breakfast and a cookie don’t cut it.

Lunch:

Bibb and arugala, apples, avocado, pork chop pieces, homemade bacon, bell pepper, and a mix of balsamic vinaigrette and BBQ sauce.

In the 40 minutes I had between work and class, I ate this delicious salad.

Seriously, the balsamic vinaigrette and BBQ sauce dressing I’ve been mixing up is delicious. As were the TWO kinds of pork.

I really love pork, said the non-Jew.

Snack:

Balance bar #2 for the day.

Having two bars in one day really bugs me, but there really wasn’t anything I could do about it unless I wanted a far less balanced (pun intended) snack.

Dinner:

Bacon and vegetable frittata.

In case you were unaware, frittatas are my lifesaver.

Dessert:

Left: Sweet Water festival ale.

And in case you were unaware again, I really love dark beers.

Guinness.

The end.

Your turn, eaters:

What are some funny autocorrects you’ve had?

Do you take free samples?

G’night eaters!

WIAW: Model Muffin

G’day eaters!

Today has been a bit of a whirlwind and I feel like I haven’t got much of anything done. So I should probably do something productive before I go out to a bar and drink and eat my face off.

Ready…Set…GO!


Spooky Snacks and Healthy Halloween Treats
Breakfast:

Half a honey crisp and pb.

I decided to fully embrace this unexpected leisure time and go to the 10:00am Crossfit class, which meant a real, whole breakfast before hand.

Swiss chard and scrambled eggs.

Yup, this is my idea of leisure.

Crossfit:

We did “Collin,” which is:

6 rounds

400m run carrying a 20 lbs wall ball

12 push presses with 53 lbs

12 box jumps with a 20” box

12 sumo deadlift high pulls with 45 lbs

This damn benchmark nearly killed me. It wouldn’t have been half as bad were it not for that damn wall ball. It was so awkward to carry that I couldn’t really run at all. I spent every round of “running” thinking about how much easier it would have been if I were carrying almost anything else — a 20 lbs kettlebell, 2 10-lbs weight plates, a 20 lbs weighted vest.

I joked about that with my coach after I finished and then he pointed out that that was the point — it was supposed to be the hardest possible version of everything. That’s what makes it a hero WOD.

Duh!

Lunch:

Pork, cheddar cheese, apple, bell pepper, spicy salad mix, and BBQ sauce.

Apple, cheese, and BBQ is one of my favorite food combinations. And surprisingly, I even liked the “spicy” lettuce mix that I got from my CSA in this combination.

Fun fact: I really kind of hate arugula and, as of about a year ago, raw spinach makes me gaggy.

Snack:

Seriously Sharp Cheddar Cheese.

So much muffin batter. And some cheese.

Almost Paleo Apple Almond Muffin with pb.

And then the model muffin, because it already had pb on it.

Dinner:

Bak choy, eggplant, and pork stir fry with Trader Joe's green curry simmer sauce over rice.

Neither Leon and I were feeling overly ambitious and we had a ton of bok choy to use up, so a stir fry sounded perfect.

Dessert:

I poured some of the chocolate chips that now live on my nightstand directly into my mouth.

Have I mentioned that my life is awesome? Because it is.

What do you think, eaters:

What food lives in your bedroom?

How do you feel about “heroic” workouts?

G’night eaters!

WIAW: Heavy Cream for Survival

Hiya eaters!

As you read this I will either be speeding down the highway (but not more than 5 miles above the speed limit because speeding is bad, right Papa?) on my way to the Dirty Dirty (AKA my hometown of Macon, Georgia) or I’ll be sitting at the kitchen counter, eating chips and salsa with my mom while some crappy Bravo TV show plays in the background.

Either way, I’ll be super freaking happy!

I haven’t been home since April and I haven’t seen my mom since…the very end of May when she drove up to drop off furniture.

And then on Saturday I’m going to have fun times with my absolute best friend, Coco!

Can you tell I’m super freaking jazzed?

Because I am!

But since I’m writing this at my kitchen counter wearing my dry workout clothes (because I was too slow to make it to Crossfit on time) with a very empty suitcase waiting for me in my bedroom, I’m going to make this snappy!


Spooky Snacks and Healthy Halloween Treats
Breakfast #1:

Carrot and pb.

Duh.

Crossfit:

As I mentioned yesterday, Crossfit sucked. BUT I worked hard the entire 30 minutes of the AMRAP, so I can’t be too upset.

Breakfast #2:

Scrambled eggs with Swiss chard and "spicy salad mix" with cheese, and a Clementine.

I know I said I was getting sick of this breakfast, but it was almost good yesterday with a switch in greens and a little cheese.

Also, first Clementine of the season.

Lunch/Snack:

A Pure Protein bar I swiped from Papa. (Thanks!)

I ate breakfast late and had work from 1-5, so there was never a good time to eat again. I grabbed this bar and ate it at work.

Snack #2:

A cheese-stuffed burger patty with A1 sauce wrapped in a Swiss chard leaf, and a few animal crackers.

My stepmom gave Leon and I a big bag of leftover cheese-stuffed burger patties from the party and I have been loving them in these little greens wrap/glove.

Dinner:

A half eaten "tostada" thing — blue corn tortillas, Trader Joe's black bean dip, peppers and onions and hot peppers, ground beef, and Wholly Guacamole.

This dinner ended up being rather traumatic because I apparently got the vast majority of the hot peppers. That would have been fine back in the day, but my heat tolerance has dropped dramatically. And then a big hunk of hot pepper hit me right in the back of the throat and I was almost down for the count.

But then I remember that we had some heavy cream in the fridge, so I chugged a bit of that. (Which was gross, especially after having not drank straight dairy in close to a decade.)

A shot glass for heavy cream.

I thought I was fine after that, but the peppers kept coming so I ended up with a shot glass of heavy cream to sip on.

Yup, I am in fact winning at life. Thanks for asking.

Dessert:

I shoveled some chocolate chips straight into my mouth. They were tasty.

The end.

Your turn, eaters:

How high is your heat tolerance?

What’s your favorite kind of green?

Later eaters!

WIAW: And Then…

G’day eaters!

Tomorrow I leave for Vermont and I’m so freaking ‘cited!

But because today is not tomorrow, let’s talk about yesterday.

That’s logical, right?


Crossfit:

I had every intention of going at 6am yesterday, but with a super long day ahead of me I decided that sleep was more important.

Breakfast:

Oatmeal with chia seeds and a plum, topped with peanut butter, and a piece of bacon on the side.

We still haven’t turned the heat on and it’s been getting a little nippy in the mornings. So I used that excuse to not eat the same breakfast I’ve been eating forever.

It was glorious.

And then I chugged the last few sips of my tea and left for work.

Snack:

A pear and Justin's maple almond butter, and a Balance bar.

Halfway through my shift I took a snack break for what was by then a slightly scraped up pear and almond butter.

And then I chugged the last half of my first tall coffee of the day and got back to folding denim.

Lunch:

A salad with bib lettuce, yellow bell pepper, a bit of chicken, a piece of bacon, and balsamic vinaigrette with lots of pepper.

After work I headed over to school, found a sunny bench, and enjoyed this really delicious lunch.

A cheese sandwich on Great Harvest High Protein Dakota bread.

And then I quickly grabbed my second tall coffee of the day, skimmed a few chapters in my textbook, and did research for a project that my professor hasn’t assigned yet.

Snack:

After my first class I ate the Balance bar pictured above.

And then I spent two hours doing a pretty stupid PhotoShop project that involved lots and lots of rotating and lasso selecting. But in the end I turned a picture of a pear into a line of Rockettes, so that’s kind of cool, right?

Dinner:

A roast beef, caramelized onions, and Swiss cheese sandwich with tater tots from the Lindley Filling Station.

After school I went home and figured out what take out to order because neither Leon nor I felt like cooking or doing dishes.

And then Leon went to pick it up. And I ate the whole thing.

And that’s it. Another super busy day in the books, but I’m more then okay with it because it brought me one day closer to Vermont.

#HotDamnHooray!

Your turn, eaters:

What’s more important to you — sleep or exercise?

What are some lunchbox-appropriate snacks I can start packing?

Later eaters!

Abbreviated Cobb Salad

‘Ello eaters!

I’ve had a really trying day — both mentally and physically. I’ll tell you all about it tomorrow for WIAW, so I’ve save you the sob story tonight.

Instead, let’s talk about salads, shall we? More importantly, dinner salads.

Everyone knows that salads are great for lunch. And who doesn’t love a nice salad before a fancy restaurant dinner?

But what about salad as a dinner entrée? Why does that feel so rare?

It really shouldn’t, especially considering how easy a salad can be.

But I do want to point out that, at least in my house, a dinner salad is not the same as a lunch salad.

A lunch salad is generally light, with more emphasis on vegetables. A dinner salad, though, should have a bit of heft to it. It should have at least a few sources of protein and fat. Oh, and something purely for fun.

By these standards, a Cobb salad is pretty much my perfect dinner salad.

Eggs, chicken, and bacon for protein. Bacon, cheese, and avocado for fat. Tomatoes and lettuce for veg.

With plenty of fat, protein, veg, and fun, this salad is so close to perfect. The only problem: it’s so complicated.

Who honestly has all those ingredients just lying around waiting to be put in a salad? Or who has the time to cook each individual thing for a salad, which is supposed to be a quick dinner?

Certainly not me!

So, I introduce you to the Abbreviated Cobb Salad.

A mix of green leaf and a local bib lettuce.

It’s got lettuce like a Cobb, but I prefer Romaine, green leaf, or bib instead of iceberg.

It’s got bacon like a Cobb. I suggest two slices per person.

Bacon makes everything better. As long as it's crispy.

It’s got cheese, specifically some super sharp Dubliner cheddar, but a nice Swiss would be good, too.

It’s got chicken like a Cobb, but mine is sliced off a Whole Foods rotisserie chicken (which at $8 is a bit steeper than most rotisserie chickens, but is still cheaper than buying a whole, raw chicken from WF).

Convenience is key.

It doesn’t have avocado, because I’m lazy.

It’s got green bell peppers instead of raw tomatoes, because I hate raw tomatoes.

It’s got balsamic vinaigrette instead of the Cobb’s customary blue cheese or ranch.

It’s got chia seeds, too. Because why the heck not?!

So it may not be quite as fancy as a Cobb salad or look as good with each ingredient laid out like a rainbow. But it was a heck of a lot easier, tasty as hell, and still plenty satisfying to qualify as a dinner salad.

Who says salads are boring?

What do you think, eaters:

Do you eat dinner salads or are they strictly a midday meal or side dish?

What’s your favorite kind of salad?

G’night eaters!

Fire in The Triad, Battle Bacon

‘Ello eaters!

I’m here with a special Friday night/Saturday morning post to tell you all about the latest, most decadent Fire in The Triad battle.

(FYI, I’ve been to two other Fire in the Triad battles, Battle Poulet Rouge and Battle Lusty Monk Mustards.)

Last night the battle was between Chef George Neal from 1618 West in Greensboro and Chef John Wheeler from Southern Lights in Greensboro.

Right: Chef George. Left: Chef John.

Now, I didn’t know this going in, but just like Battle Poulet Rouge, these two chefs have some history together. If I’m not mistaken, Chef John used to be the chef at 1618 before moving to Southern Lights. He may have even trained/worked with Chef George. I do know for a fact that Chef John did train the two sous chefs Chef George chose to work with last night.

So needless to say, people were excitedly trying to guess which chef made which dishes all night. It made for great table conversation.

Alright, enough background drama. It became clear after watching a Kevin Bacon commercial that the secret ingredient of the night was…bacon!

O’m’gah! Bacon! Everyone in the room (and especially a man at my table) went wild. I mean, who doesn’t love bacon?!

First course:

Braised pork belly with adobe-turnip puree, sweet soy reduction, yellow tomato and sweet apple salsa, and topped with a Lardon-Ash county romano crisp.

I love pork belly, so this was right up my alley. Unfortunately, I don’t think most of my tablemates were as appreciative of being served a block of pork fat. My only real critique of this dish was that it could have done with less of the soy reduction because it over powered the puree.

Second course:

Bacon fat braised pork shoulder with a jalapeno-bacon popper, julienne carrots, roasted garlic, bacon caramelized onion demi-glaze, and chipotle oil.

I have a ton of critiques for this dish. The bacon wasn’t noticeable at all. The chipotle oil had absolutely no flavor. And I didn’t notice a single bit of bacon in the overly large popper.

Third course:

Pork tenderloin and Mangalitsa roulade with a bacon, crab, and brie cheese mousse in a puff pastry shell, sweet potato hash cake drizzled with maple-bacon glaze, natural sauce, and hollandaise.

The tenderloin was good, but that’s about where it ended. The mousse and pastry were just awkward and all I tasted was brie. The sweet potatoes were neither a hash cake nor fully cooked (to the point where they tasted like carrots). And the hollandaise sauce was straight mayo.

Side note — I feel it necessary to show you the bacon heart that was in my tablemate and fellow blogger, Kristi’s, tenderloin.

"Bacon loves me back!" - Kristi

Fourth course:

Pan-seared chili-glazed beef petite fillet with bacon, tasso, bacon and sushi rice-wrapped in collard greens, and a bacon, shrimp, and lobster bisque.

Had I not read the description of the beef fillet I would have loved it, but as it was, I spent both bites trying to find all the flavors listed. The collard sushi was actually really good, though.

Fifth course:

Crispy bourbon bacon pound cake bread pudding with frozen blueberry custard, crumbled honeycomb candy, and basil syrup.

My favorite dish of the night! Everything worked so well together and my only criticism is an execution one. The chef should have crisped the bacon and then mixed it in with the pound cake and poured on the liquid. Instead, I’m pretty sure the bacon was put on the bottom of the pan raw and then the pound cake and liquid were added. That resulted in very limp pieces of bacon and a very greasy bottom half of the pudding. The flavors were all there, though, so I can’t complain too much.

Sixth course:

A trio of desserts with a cheesecake with white chocolate mousse and a bacon crust, Mangalitsa bacon and pecan ice cream, and almond-dusted chocolate covered bacon.

Again, the bacon would have been a million times better had it been crisped before being added to the cheesecake crust. This dish did serve the only crispy piece of bacon the whole night though, in the form of the chocolate covered bacon, so that was very appreciated.

All in all, I was a little disappointed in Battle Bacon. I felt like I got a lot more bacon fat and grease than salty, crispy bacon meat. And that letdown was definitely reflected in the scores, which were by far the lowest I’ve seen them yet.

But that didn’t stop the big applause that each chef got when they came out with their teams. And it certainly didn’t stop the excitement when everyone found out who made what.

Chef John made courses 1, 3, and 5, and Chef George made courses 2, 4, and 6. Once I found that out I was immediately rooting for Chef John. The pork belly and bread pudding were two of my favorite course!

And then, the moment of truth arrived. The winner was…Chef George Neal from 1618 West!

Even though my favorite didn’t win, it was still a really good battle.

What do you think, eaters:

What would have been your favorite course?

Do you think everything is better with bacon or is it overused?

G’night eaters!

All Over Sunday

Hellooo eaters!

It’s Sunday and unfortunately I don’t have tomorrow off.

Oh the joys of going to a Quaker school where they believe celebrating holidays is favoring one day over another.

Oh well. I really don’t mind Mondays because I kind of love getting back to my routine. And I also can’t complain about starting a new week when the old one ended like mine did.

As I’ve mentioned before, Sundays are my day. I am guaranteed to have them off (and so is Leon). It’s a lazy day where most places are closed, so I can’t really waste it doing annoying errands. And as of recently, Sundays also include zoning out in front of some Law & Order while clipping coupons.

Yup, it’s a lazy, yet oddly productive, and overall wonderful day.

And this Sunday was no different.

I started the day with a complete balanced breakfast.

Half a Devil's food cake donut with sprinkles and eggs with spinach and Texas Pete.

FYI, I blame Holly for the intense donut craving that set in on Saturday, prompting a nighttime trip to Donut World (on West Market St by Guilford College Rd for all you Greensboro/Triad people), where I can never ever get just one.

(This time I got three. Don’t judge. They have an amazing variety.)

I then proceeded to laze around the house, hanging out with Leon and Charlie, and wasting time on Pinterest.

It’s amazing how much time you can spend looking and pinning and how many ideas for things you can’t possibly do/eat/own/see you’ll find.

Once I had my fill of dreaming, I got to doing. And today that “doing” included buying picture frames from Goodwill for a decorating project, buying fabric and a few other supplies for a pillow project, and going to the gym for the first time since I started Crossfit.

FYI, the gym is super boring.

Once I got home I got down to business. And in no time flat I had two pillow covers sewn and filled.

My plan was to then iron on a black deer head silhouette to make something akin to these pillows. Except for the fact that the couch is new so I remembered the upholstery wrong when I was buying fabric and ended up with pillows that just don’t look right.

These two fabrics just don't work, right?

I can move the pillows to another room in the house and make new ones with new fabric, but I’m bad at picking colors. The living room has the couch, a Kelly green/avocado green vinyl recliner, and a couple of gold accents. The living room is openly connected to the dining room, which has dark blue walls and light pink chairs. There’s also lots of dark stained wood. And I’m locked in with the black deer heads.

Thoughts?

While mulling over new fabric colors and discussion options for what to do with Charlie while Leon and I are at a wedding in Vermont in a few weeks (we don’t want to board him for fear of him having Vietnam flashbacks of being in the shelter), we ate an easy stir fry.

Sunday night always used to be “brown rice and vegetables” night growing up — a scoop of brown rice and a scoop of stir fried vegetables and chicken in some brown sauce while we watched “60 Minutes.” As I got older the two scoops were allowed to touch and eventually the stir fry was served on top of the rice.

That’s a sign of maturity, right?

Anyway, this post has been all over the place tonight, but it’s kind of been a segmented, all over the place day. I hope you don’t mind.

What do you think, eaters:

 PleasepleasePLEASE tell me what color fabric I should choose. I don’t know if you can tell, but the couch is grey with threads of brown running through.

Did you/do you have any set meals based on days of the week?

G’night eaters!