Uncategorized

Hannah and I just got back from shopping.  What a gorgeous day!  Tony worked outside today – the lawn looks great! I cooked up some chicken breasts on the grill for lunch.  Yummy! I don’t usually do calorieking over the weekends, but I think I do pretty good keeping my calories around 1400 to 1500.  Off to make my first pot of split pea soup...

We slept in, which I love!  Of course, Ed was waiting for his morning walk.  He kept looking at me as if to say “um, usually we’d already be back from our walk at this time!” While I took him on a walk, Tony made me breakfast (and took this picture!).  Again, he makes the best eggs!  We have this tree in our back yard...

So Tony was the chef tonight – blackened pork chops!  He found this recipe online for a blackened mix.  This is enough rub for 18 pork chops, so we made the whole batch to have on hand: 1 tablespoon salt 2 tablespoons white pepper 1.5 tablespoons black pepper 2.5 teaspoons dry mustard 2.5 teaspoons cayenne pepper 2 teaspoons garlic posder 1 teaspoon Italian seasoning If...

I was going to run outside, but I only had a t-shirt in my bag, and its kind of chilly outside.  So I decided to go to the fitness center and watch Healthy Eats with Ellie.  She did a orange glazed and chipotle chili pork chop that looked amazing!  Tony (my husband’s blog name!) doesn’t like sweet flavored meat, so I’ll have to save that...

I had to get to work early this morning, so breakfast was thrown together rather quickly! 1 ounce Cherrios 1/2 ounce fiber one 5 ounces milk 1 ounce sliced banana I really like these Fit & Fresh containers.  They have the measurements on the side which is helpful (although I still weigh everything just to make sure!) I am planning on running for 45 minutes...

No dinner post tonight, just leaving work now (8:45 p.m.!).  My only exercise was walking Ed this morning, unless you count standing in front of a copier scanning documents for seven hours exercise! Tired, need wine.  See you for breakfast!

Quick break! Lunch: 8 ounces cooked spaghetti squash 1/2 ounce diced pepperoni 3 oz. tofu, marinated in marinara sauce 3 cups spinach 2 ounces baby carrots 2 tablespoons light balsamic dressing FRESH HERBS: rosemary, parsley and basil (made the dish!) Breaks over . . . see you at dinner!

Ed and I took a 30 minute walk this morning – in 38 degree weather!  Although 38 degrees in October doesn’t feel that cold. Beautiful blue skies! Breakfast: Okay, so today is Boss’ Day and the support staff (including me) made breakfast for our bosses today.  The main event – waffles!  We had four waffle makers going, and had different toppings, syrup, whip cream, nuts...

I’ll be posting breakfast and lunch after lunch today, but in the meantime: I love FoodBuzz, because it basically confirms the fact that I am not the only one in the world who thinks, eats, cooks about food all day long.  If I am not eating food, I am thinking about what to fix my next meal, you get the picture.  Happily, there are thousands...

So I used a different peanut/Asian marinade this morning with the hopes of making chicken kabobs on the grill with potatoes and zucchini in between. Well, I came home, and DID NOT like how it looked at all.  It called for peanut butter, sesame oil, soy sauce, garlic, etc.  When I opened up the marinade, it looked like I had just shmeared peanut butter all...