Sorry for the posting delay! My haircut, errands and studying ate up my afternoon!
Lunch was simple today because I was on my way out the door to get my haircut – an All-American sandwich with some carrot sticks and yogurt.
I’ve been craving soft 100% whole wheat store bought bread and really enjoyed my Rudi’s Organic Honey Wheat last week. This week I thought I’d try Pepperidge Farm Cracked Wheat because of my new love for wheatberries, but I’m actually quite disappointed. It tastes like “diet bread” to me (the 45 kcal per slice kind) and isn’t really that soft at all. There are too many craters!
But my sandwich was still good. All-natural ham, avocado, jalapeño, pickles, mustard, and romaine. Along with carrot sticks. I swear there’s more to the sandwich than just lettuce – guess the rest is all hidden!
Plus about half a cup of plain yogurt with strawberries + fiber cereal –
With a can of seltzer –
I had 3 inches chopped off! My hair hasn’t been this short in about 2 years so I was really nervous about cutting it, but I really like it. My long hair was getting drab and hard to manage. I feel friskier now!
Herbs + Hammock
While I was gone the husband trimmed our overflowing herb bushes and hung them in the garage to dry. They’ll be great for mid-winter cooking!
And here’s us on the Mexican hammock! It was the husband’s bed for a summer when he spent 2 months studying archeology in the Yucatan jungle. I studied Medical Terminology on it all afternoon. And I can’t wait to continue reading my romance novel on it after these exams are over!
I had a cup of mixed cereal + hemp milk around 5:00. But my hunger never did go away until we ate dinner at 7. Maybe I’m thirsty deep down.
We tried another Rachel Ray recipe tonight: Spring Vegetable Soup. We changed the method around some to make it easier on us (less standing over the stove). We also didn’t have crusty bread so we skipped that.
For our version we roasted the asparagus, green beans (way more than her recipe called for – and we still only put half of these into the soup) and tomatoes in the oven at 450* for about 12 minutes.
Then we added the peas to 2.5 cups of defrosted frozen homemade stock along with 2 cloves of garlic and a bunch of lemon thyme. After adding the roasted veggies, we stirred in 2 cups of spinach and let it wilt.
Served with parmesan sprinkled on top. We used to just use hard parmesan and grate it when we needed it, but it was so much work that we never wanted to do it. I recently started craving the grated kind and we now keep it grated in a container – much easier to sprinkle on when necessary!
Since the soup was basically just veggies and broth, we each had a glass of milk on the side! Drinking milk with dinner was like being a kid again when my parents would set down a 12 oz cup each night. I’ve always liked milk though, so it was a happy association.
And lastly, some kashis for grains. Of course the one time we need homemade bread we don’t have any on hand!
All together –
My legs were glad to have a day off, but I’m already looking forward to a gym trip in the AM. I’ve got some good magazines calling my name too 🙂
When the Kat’s away, the mice will play, eh? Looks like y’all had an entertaining few days with the comments. Thankfully, I stopped reading them (intentionally) on Thursday and caught up later. Thanks to those who kept things positive.
Regarding the Reese + Jake sighting: I didn’t get to look at them long enough to get any details on their outfits or lunches. But they were sharing a dessert when I went to the bathroom! It appeared to be the Coconut Cake. Something white and fluffy.