I went on a run today (!!) and noticed that most of the leaves have fallen off the trees. What was a huge orange fireball of a tree at the end of our street last week is now winter bare bones. And I’m sure Miss Sandy is going to take the last of them.
Don’t hate me, but I sort of see my birthday as the end of fall and the beginning of the holiday season. I am one of those who starts listening to holiday music (not really Christmas music, but holiday music) on November 1st. So at least there’s some good on the way when the leaves have said goodbye!
We started our day with bath time – wheee!
And 2 outfits after this one was exploded upon
And finally some pumpkin yogurt
Greek yogurt (about 1/2 a cup) with 1/3 cup pumpkin and 1/4 cup raw oats mixed in. Plus a juicy pear and Cville Cluster Granola on top for crunch.
After Mazen’s morning snack, we headed to the market in the stroller. It was our last week there for Great Harvest this year. We had such fun being a part of the City Market and made so many friends! It’s kind of like summer camp coming to a close.
I made my rounds and bought some things for dinners this week before heading home and assembling a nutritious + delicious salad
Packed with veggies, sprinkled with flavor.
Greens with leftover sautéed Brussels sprouts and roasted butternut squash, dressed in olive oil, honey and salt, and served with a scoop of grass-fed ricotta and Blue D’Auvergne. Grapes on the side –
As an afternoon snack, I smashed a banana in a mug with some almond butter and topped it with some Autumn Spice. Perfect combo of textures and perfect fuel for my run!
Run #3 was 3.75 miles long and HARD!! I chose a route with some big hills, which I had to walk up towards the end, and added the distance at the same time. I was chuggin’ along by the end, but felt so good when I returned. I wish you could tell how red my race was because this photo does not do it justice!
Matt and I were thrilled to have a low-key evening in after the hectic two days prior. Sweatpants were donned, blues went on Pandora and we made a combo of leftovers and newovers –
The wonderful Chicken Marsala that Whitney brought us a few weeks ago (I froze a portion and we thawed it out and heated it up). It was served with a pile of sautéed braising greens we harvested from the garden and sautéed in olive oil, salt and pepper.
And on the other side – a pile of roasted taters! Matt sliced these thinly and smothered them in olive oil, parmesan cheese, rosemary, salt and pepper and arranged them on a cooling rack (that should be called baking rack since that’s what we use it for all the time – like this one!). We baked them for an hour at 400* until they were nice and crispy.
Happy Sunday. Stay dry and safe East Coasters.