I feel like I have LOTS to talk about on this sunny, gorgeous Monday and am overwhelmed with putting together a mile long post, so I will just bullet everything!
* I made shepherd’s pie on Saturday night. So comforting and Fall to me. I used this recipe, but instead of the layer of mashed carrots {random} I sliced some baby carrots, diced red and orange peppers and onions and simmered in beef broth with thyme, salt & pepper before adding some frozen peas at the last minute. I then layered the beef, this veggie mixture and the mashed potatoes. YUM!
* I also made an apple crisp using this recipe. Used the granny smiths and Arkansas black apples from our apple picking adventure weeks back.
* Yesterday my long run was 7 miles. This is the longest I’ve gone…and it was LLLLOOOONNNNGGG. But 13.1 is longer so I will forge ahead! Next week I am shooting for 9…I’m not going to lie, this “race” in less than 3 weeks has me stressed. Along with Thanksgiving and preparing for the holidays, the last thing I want to think about is running 9 miles and then finishing 13.1 the weekend after the long Turkey Day weekend. But I am committed and will get through it. Running, walking or crawling…I will get through it! On a positive note, I am not very sore this morning and haven’t had to ice my knee for weeks now.
* I have a new quick craft that I am in love with. I love a craft that I can bust out and be done with. I’m not a fan of lingering projects hence why I haven’t started sanding and painting my little table! I like instant gratification in the craftiness/DIY department.
Check these out:
Glitter Clothespins
Adorable, huh?
Elmer’s glue, a foam brush, some clothespins and glitter.
Wham! Bam! You’re done!
This year I am going to use them to display our Christmas cards ~ I usually put them in my Santa basket and call it a day, but I think they will certainly add a festive touch around the house. I used a couple pictures from last year to see how they’d look clipped to the chicken wire doors of the secretary…
I love that something as simple and mundane as a wooden clothespin can instantly be turned into a fun, fancy, useful piece!
* This past weekend marked our 2 year anniversary back in So Cal. It’s unbelievable to me that 24 months ago the giant Allied Van Lines truck unloaded our belongings here in the SCV. We were greeted with the Sylmar fire the weekend we moved in which caused our refrigerator delivery to be postponed for a week! Ugh….eating every meal out for a week is TOO much.
But here we are 2 years later. Happy we made the move. Sad we left wonderful friends and family in Nor Cal.
* The kids watched Toy Story 3 like 4 times in a 24 hour period this weekend. Thanks Red Box!
When we relocated to the Bay Area almost 5 years ago we’d spend beautiful Fall afternoons strolling through the DAR-LING town of Los Gatos. Elliott was just 5 months old…oh the memories.
Anywhoo, we inevitably stumbled across the cutest little bakery, Icing On The Cake.
They had all sorts of delicious baked treats, but I remember the old-fashioned cookies standing out the most…especially the Oatmeal Butterscotch.
Oh my.
I am a sucker for a BIG, soft cookie of any sort.
Oatmeal is proven to help reduce blood cholesterol so why not bake up a batch of these to kick off your weekend?
I used this recipe and substituted the raisins with butterscotch morsels. {we don’t need to make these cookies TOO healthy! ;-)}
Today I am remembering the little downtown strolls through Los Gatos. Recalling the breathtaking mountains surrounding the little shop-lined streets. Remembering lunches with dear friends while balancing infants and toddlers on our laps.
I am remembering {and missing!} “Icing”…envisioning the looks-too-good-to-eat, way over-priced, but worth EVERY penny cakes that graced Elliott’s first two birthdays.
I am smiling.
{although I’m sure that smile will turn to regret after the idea of how much raw cookie dough I just ate sinks in}
*****
Happy Friday!
What yumminess reminds you of a time in your past?
I know the title of this post sounds like I am in the last trimester of pregnancy, but I am referring to my 40th Birthday.
In 3 months from today, I will no longer be 30something!
Jay has been asking me what I want to do.
Well, what I WANT to do and what we will end up doing are two different things.
Obviously, I would love to take a family vacation to Paris to celebrate, but that is just not an option.
No matter what we do, it will be wonderful I know.
Vegas maybe?
This little vase of flowers made me think of my life ~ bright, cheery, flourishing and drinking everything up ~ and there is one bloom for every decade!
*****
Flip Flop Fitness Update ~ Thursday, 7.8.10
{This week has been OFF with Monday being a holiday and Jay being out of town for a couple days. I have not been to the gym in a week….no excuses, I know!}
2 cups coffee with 4 tbsp. coconut creamer: 4 points
3/4 cup Kashi cereal with 1/2 cup lowfat milk: 4 points
Lean Cuisine Sesame Chicken frozen meal: 7 points
1 cup blueberries: 1 point
Chopped Chinese Chicken Salad
1 chicken breast tender: 1 point
1/3 cup mandarin oranges: 1 point
1/8 cup sliced almonds: 2 points
2 tbsp. toasted sesame seed dressing: 2 points
Total points: 22
Workout:
30 minutes on elliptical @ 10 resistance: 320 calories
A couple summers ago my good friend, Melanie, introduced us to her “Gram’s” pink lemonade ice cream.
I was instantly hooked and I think that is when I longed to purchase our own family ice cream maker.
2 years later….
Beverly’s Pink Lemonade Ice Cream
1 can pink lemonade frozen concentrate, thawed
5 cups half & half (I used 2 cups h&h, 3 cups whole milk)
3/4 cup sugar
1/2 tsp. salt
On the stovetop, dissolve sugar & salt in 2 cups of h&h/milk in a saucepan (takes just a few minutes). Combine concentrate and the other 3 cups of h&h/milk and refrigerate for 2 hours. Pour into ice cream maker for about 20-25 minutes.
{The amount above had to be done in two batches}
Enjoy the taste of yesteryear!
The perfect blend of tart & sweet.
*****
As I prepared the mix for this ice cream, I couldn’t help but think how special this recipe is. Not one that I googled or read about in a current magazine, but one that probably is still written in an old leather book with yellowed, musty smelling pages…bent, torn and wrinkled over the years.
The kind of recipe that makes it’s way from one generation to the next.
It put a smile on my face thinking that Mel’s Gram enjoyed this same tart, yet sweet creamy goodness years and years ago.
I am honored to try this recipe and excited to file it away in my book of keepers.
I hope that Elliott and Holden will enjoy these tried and true recipes in years to come out of my special book…
…also sure to be tattered, sticky, spotted, dog-eared, but most of all LOVED.
