We’ve had a wonderful day from lunch through dinner! Today’s weather here was just PERFECT! Still balmy with cicadas, but cool enough that there’s just a touch of autumn in the air and it’s totally comfortable outside.
Mid-morning Matt and I went hiking on the Monticello Trail. 4 miles up and down – cool and fun!
AC is off! [For the night, at least. I know it’s not good to turn it on and off, but the low is in the 60s and we love the windows open!]
For lunch I ate two slices of our leftover pizza from last night. MY GOSH it was so good!
Plus hummus and veg on the side.
My body must really be preparing for not being pregnant to crave those : )
This afternoon I watched a Newborn Care DVD that we got during our childbirth class. And about halfway through I COULD NOT KEEP MY EYES OPEN! It wasn’t like an “oh a nap would be nice” situation but more of a “nap is absolutely necessary” kind of thing. I’ve heard the last few weeks fatigue really sets in, so this doesn’t surprise me. After 30 minutes of snoozing, I felt much better!
I put some nesting to use by washing and sun-drying our pillows : )
Dinner was great – Chorizo + Millet Stuffed Peppers!
We had a bunch of little gypsy peppers from the garden and half a pack of Rock Barn chorizo that I had thawed out for dinner.
We combined a mixture of the following in a big mixing bowl and stuffed it into the peppers:
- 1/2 lb chorizo sausage, browned in skillet
- 1.5 cups cooked millet (yay rice cooker!)
- 1 small poblano pepper, sautéed
- ~10 cherry tomatoes, sautéed
- ~1tsp chili powder (the chorizo was pretty flavorful already, so if you used something plain like ground beef, you might want to add a bit more spice)
- Salt + pepper
- 1.5 cup cheddar cheese mixed in and another half cup for the topping
Baked for 15 minutes at 400*.
After thought: this dish needs greek yogurt!
We’re in the middle of the movie Knocked Up. So far, it’s cute. Not very realistic at times, but cute : )
Hope you guys had a great Sunday and are rested and recharged for the week ahead!