It was just not our night to go the symphony! First, it was a very busy weekend, so we probably should have just stayed home, but carpe diem because there were only 2 weeks left! Second, a boy vomited right in front of us everywhere. I felt felt bad for the parents. But it was nice to see how many people helped them by offering diapers to mop it up, rolls of paper towels, water bottles, etc. All from picnic baskets! We gave them our cooler bag’s ice water to rinse the spot. Then when the symphony started our closest speaker was out so we could barely here. THEN it starting pouring about 20 minutes into the night. It was Broadway night too, so I’m sad we missed it. We ended up leaving early because it was hard to hear anyways.
I got hungry this afternoon around 5:00 and knew I couldn’t wait until 7 to eat or I’d be famished, so I had a small bowl of cereal. WHO KNEW that Cinnabon had a healthy cereal? I received this box as a sample to try and was quite surprised by the nutritional panel: It’s whole grain and made with all-natural sweeteners . 3 grams of fiber and 150 kcal per cup. Not too bad for a crunchy sweet snack!
I added skim milk to my bowl after the photo…
Once at the symphony, I had a mini bottle of wine . I surely didn’t need wine tonight, but it’s no fun to watch other people drink and have a good time, so I had a glass anyways. This Riesling was a little too sweet for me tonight, but luckily it’s also low in alcohol so I didn’t really feel it (which means no negative effects either!)
The husband brought a mint julep in a flask!! Naughty!
Salad of the Week
I ordered some new kinds of grains to try from Bob’s Red Mill , and Millet was one of them. Since it’s popular in Asia, we went with an Asian theme tonight:
Asian Millet Salad
- 1/2 cup uncooked Bob’s Red Mill millet
- 1 small head cabbage, sliced into ribbons
- 1 medium zucchini, cut into bite size pieces
- 8 oz package cremini mushrooms
- 1 head broccoli, cut into pieces (about 2.5 cups)
- 1/3 green pepper, cut into bite size pieces
- 1 corn on the cob, corn cut off (or 1/2 cup frozen corn)
- 1/2 poblano pepper, diced
- 1/2 a jicama , cut into bite sized pieces
- Clove garlic
- 2 tsp fresh grated ginger
- 1/2 cup toasted sunflower seeds
Cook millet as directed on package. Sautee veggies in garlic, ginger and cooking spray or olive oil until tender.
- 1/3 cup rice wine vinegar
- 3 tbsp tamari or soy sauce
- 2 tbsp lemon juice (half a lemon)
- 1/2 tsp fish sauce
- 1 tbsp honey
Shake or whisk together dressing and pour over millet. Combine millet and veggies. Toss with toasted sunflower seeds.
Makes about 12 cups . About 110 kcal, 6 grams fiber and 4.5 grams protein per 1 cup serving.
It was delicious – but unfortunately not very pretty:
My college roommate Alaa’ is visiting from Florida and joined us for the evening. She brought along a fruit salad –
Dinner plate (I ate another 2-3 pieces of fruit after)
I also had a Seltzer water .
We’re home a little early, so we’re hoping to hit the gym first thing in the morning. We managed to get our oatmeal pot made today, so we have 6 servings for the week. I’m excited!