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You are here: Home / Lifestyle / Surprise Package

March 5, 2008

Surprise Package

The UPS truck stopped in our cul-de-sac today. Of course I assumed it wasn’t for me, but he started coming toward our door with a big box!!

Turns out my grandmother send a box full of goodies – linens galore and some fun antique dishes (hint hint, to use on the blog!)

I unwrapped each item eager to see what was inside. Here are some of the dishes and linens.

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My grandmother reads the blog – hi Gram!!

All ready for Easter too –

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Tiny Snack

Of course I had to eat my snack on a plate and chose the blue one (I should know the name for this kind of china but I forget – Blue Willow maybe? My mom has a ton too so I think I remember that name).

I had the tiniest banana, sliced very thin, with a half serving of tiny crackers, each dabbed with a tiny bit of almond butter. I actually wasn’t that hungry but I knew I couldn’t wait 2 hours for dinner so I chose something small but fun. I drizzled a little honey on the leftover banana. All served with a tiny fork!

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I also had a cup of tea. Here’s my snack with my grandmother’s initial linens. I believe she said HER grandmother made these!?
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Change of Plans

It’s been a long day, and the husband and I weren’t in the mood to make rice and cabbage, so we ate what we were craving: sweet potato and brussels sprouts. The planned dinner got bumped to Friday 🙂

The part that didn’t change was TJ’s Salmon Patties. We baked them and topped with half a slice of muenster cheese! I also sprinkled on some dill – my favorite herb!

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The sweet potato fries turned into sweet potato chips because we cut the discs so thin. Some of them burned too. Whoops! The smoke alarm went nuts. I had some ketchup on the side.

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Plus frozen, thawed, and baked brussels sprouts – with some spicy dijon mustard and dill –

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All together with more tea (Good Earth this time)

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Dinner tonight was about 470 kcal, 10 grams fiber and 27 grams protein.

Dessert

I munched on two ginger cookies for dessert. I LOVE how crispy these are!

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Pasta Salad

Do any of you have an “oh my gosh this is A.MAZING” pasta salad recipe?? I got a craving for some today so I’d like to plan one for my lunch this weekend or next week.

Computer Thumb

My right hand’s thumb connection is killing me – I think from too much computer use. I’m off to take a bath and read in bed. I need to do some studying, but there’s no use trying to get anything productive done tonight. I’ve checked out mentally. But I plan to get up early tomorrow and get cranking on the work I haven’t done the past two days from the start, so see you bright and early!

Filed Under: Lifestyle Tagged With: Brussels Sprouts, Salmon, Sweet Potato

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Comments

  1. Romina says

    March 5, 2008 at 8:37 pm

    That’s so sweet of your grandmother!! Everything she sent you is absolutely beautiful. =)

    I love your PB& crackers, how very cute you can eat them with a fork!

    Reply
  2. hk says

    March 5, 2008 at 8:42 pm

    what a lovely surprise, I love those:) I’m jealous of the antiques–those aren’t exactly fitting for a dorm room setting, due to all of their hard use and wear and tear, but they’re lovely and definitely make a for a nice meal-time ambiance 🙂

    I’ll be up bright and early with the birds for a nice run and then off to the books, as well! night, (and sorry about your thumb connector, weird!hah)

    Reply
  3. Cat says

    March 5, 2008 at 8:52 pm

    You need to get an ergonomic mouse!! I love everything your grandmother sent…how very sweet! My omg great pasta recipe is made by my favorite local coffee spot. I will try and beg for the recipe tomorrow. What I’ve figured out so far is ww penne, parm reggiano, pickled garlic, evoo, basil. I’ll get back to you with that.

    Reply
  4. B_Hlthy says

    March 5, 2008 at 9:13 pm

    My A-Mazing Pasta Salad Recipe..

    -Cooked Whole Wheat Pasta ( I usually do 6 out of the 8 serving box )
    -Edamame (thawed and thrown ontop of hot, drained pasta)
    -One small julienned carrot or chopped if you prefer
    -One small can sliced blacked olives
    -One small jar of roasted red pepper (slice and dice it)
    -Some (thawed and squeezed dry) frozen spinach
    – “Good Seasons” Light Greek Vinagrette w/ Oregano and Athenos Feta ( not much actual feta inside) I used about 1/2 the bottle which is 7 servings at 50 cal each
    -Reduced Fat Feta Crumbles

    I eyeball everything! If you want me to send exact amounts I will figure it out… I made this practically every week this summer for cookouts and parties, everyone loved it!

    Reply
  5. Monica says

    March 5, 2008 at 9:17 pm

    Hey Kath! I have been a long time reader of your blog and I love it! This is the first time I’m commenting because I just had this amazing pasta salad at my friend’s wedding shower this past weekend. It is so good! This recipe comes from a local restaurant here in the Twin Cities. Unfortunately, this recipe isn’t healthy but I’m sure it can be made healthier with some changes. However, it is so yummy! The recipe does have onions in it, but of course you can leave those out. Also, I HATE mayo. It makes me gag…however, I couldn’t really taste it in this (which is surprising considering there is 2 cups!!)

    TURKEY DRIED CHERRY PASTA SALAD
    From: D’Amico and Sons
    Source: Mpls-St.Paul Magazine
    Serving: 4-6 people

    POPPY SEED DRESSING:
    2 cups mayonnaise
    2 tbsp dijon mustard
    1/4 cup powdered sugar
    1 oz champagne vinegar
    1 oz water
    1/2 tsp black pepper, ground fine
    1/2 tsp poppy seeds
    2 tsp kosher salt
    SALAD:
    1 lb rotelle pasta cooked
    1 tbsp olive oil
    8 oz diced turkey breast (into 1/2 inch cubes)
    3 oz dried cherries
    1/2 cup yellow onions, medium diced
    1/2 cup celery, medium diced
    1/2 cup toasted whole almonds

    Mix together all the ingredients for the dressing completely; set aside.

    Cook the pasta al dente, drain, toss in olive oil and cool completely.

    Combine pasta, turkey, cherries, celery and half of the almonds in a large bowl. Mix in dressing to desired consistency. Taste for salt and adjust if necessary.

    Transfer to a serving dish and top with the remaining almonds.

    Let me know if you try it!

    Reply
  6. Justy2003 says

    March 5, 2008 at 9:22 pm

    The dishes and linens are so cute! And your snack looks super yummy!

    I made your MIL’s lasagna tonight and it was sooo good! Even my meat-loving boyfriend liked it and didn’t mind the fact that there was no meat in it! Tomorrow night we’re trying brussel sprouts. I’ve never had them before, so we’ll see how it goes! 🙂 I’m planning to just roast them with some EVOO…seems like that’s how most people make them from what I can tell! If anyone has any better ideas though, let me know!

    Reply
  7. BethT says

    March 5, 2008 at 9:23 pm

    My go to pasta salad is pretty simple: any cut of pasta ( I like macaroni, reg or whole wheat); drained tuna; a little diced or shredded cheese; chopped cucumber, celery and (if you like) bell pepper. Toss together with a creamy dressing. I use a ranch style dressing because I’m not big on vin dressings, but I think a little fage, dijon and fresh dill would be great if you don’t like bottled dressings.

    I like this because it has protein from the tuna and crunch from the veggies.

    Reply
  8. Alisha says

    March 5, 2008 at 9:26 pm

    I like whole wheat penne pasta with grape tomatoes, fresh basil chopped, and red onion, tossed in olive oil and red wine vinegar. It is good hot and cold. It is based on Robin Miller’s Orzo Pasta Salad!
    http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_33586,00.html

    Reply
  9. VeggieGirl says

    March 5, 2008 at 9:53 pm

    I LOVE your mini snack – I just posted about mini pound cake loaves :0)

    brussels sprouts!!! **swoons**

    rest your thumb; and more importantly, rest your whole self! have a great night, Kath!

    Reply
  10. VeggieGirl says

    March 5, 2008 at 9:55 pm

    P.S. – I totally forgot to mention how adorable the contents are, from the package you received from your grandmother. Whoa, sorry for the awkward sentence, haha – you know what I’m trying to say ;0)

    Reply
  11. Betsy says

    March 5, 2008 at 10:10 pm

    ugh-i remember that pain from college. now that i’m applying to grad school…i’m remembering it again.

    your grandmother is just adorable! how sweet of her to send you that!

    brussel sprouts! **double swoon** hehe

    Reply
  12. JennK. says

    March 5, 2008 at 10:10 pm

    Monica — I’m from Eden Prairie! I love D’Amico & Sons! Such a small world 🙂

    Reply
  13. Cara says

    March 5, 2008 at 10:16 pm

    Your grandma is the sweetest! Awww. It makes me happy inside.

    Reply
  14. Alyssa says

    March 5, 2008 at 10:18 pm

    I’m from MN too!

    Reply
  15. Laura says

    March 5, 2008 at 10:21 pm

    My mom has the same blue china! I’m not sure if they are Blue Willow, but I want to say they are called Blue…something…anyway, aren’t grandmas the sweetest? 🙂

    Reply
  16. Mel says

    March 5, 2008 at 10:24 pm

    Your grandma is so cute!

    I was actually wondering about using frozen brussel sprouts and then roasting them. Did they taste good?

    How do you defrost them? In the bag they come in or a separate container or something else? Haha, who knew I could have so many questions about brussel sprouts- you must laugh at our questions sometimes 🙂

    Reply
  17. Jill - GlossyVeneer says

    March 5, 2008 at 10:31 pm

    What a great surprise package! Where on earth do you store all of your cute dishes? I would love to get more variety in my place settings. It kind of makes a meal more enjoyable if it is visually appealing too!

    Reply
  18. June says

    March 5, 2008 at 10:41 pm

    Those plates are so pretty…….I would break good china!

    When you buy a big thing of broccoli or cauliflower, how do you clean it? I am not sure if I am supposed to break apart the big “flower,” for lack of a better term, or just soak the whole thing as one piece.

    Reply
  19. Amana says

    March 5, 2008 at 10:47 pm

    I wished my husband craved sweet potato and brussels sprouts.

    The sweet potatoes look delicious! I haven’t made them like that before. I always cut them into fries.

    Great package today! What a cool gift.

    Reply
  20. June says

    March 5, 2008 at 11:06 pm

    Sorry, have one more question.

    When you eat pumpkin yogurt do you add a sweetner? Like you, I try not to eat artificial stuff, but I am thinking pumpkin and yogurt are both tarty.

    Reply
  21. erika says

    March 5, 2008 at 11:14 pm

    I’m from MN too! Are any of you at the U?

    Jenna – could you post how to make those sweet potatoes? Are they just baked in the oven? Thanks!

    Reply
  22. erika says

    March 5, 2008 at 11:15 pm

    Kath!!

    Wow.. I definitely just called you Jenna!! Sorry!!

    Reply
  23. Sarah C says

    March 5, 2008 at 11:22 pm

    Kath,

    I love pasta salad with wheat penne, olives, feta, grape tomatoes, red and green pepper, with light italian dressing. (if you want meat, I sometimes add tuna) No real recipe, just what ever sounds good. Kind of like an antipasto pasta salad!

    Reply
  24. Shannon says

    March 6, 2008 at 12:15 am

    Kath, those sweet potatoes look so good! It’s been so long since I’ve had sweet potato fries — usually I just nuke one in the microwave.

    My favorite pasta salad is good hot and cold and is so super easy to make!

    Just toss together some whole wheat penne or bow ties (I like bowties) with:
    Halved cherry tomatoes
    Chopped black olives
    Feta cheese
    Fresh basil
    Extra virgin olive oil
    Vinegar
    Low-sodium chicken broth
    Pepper

    I always just eyeball the amounts and keep tasting until I’m satisfied. 🙂

    Reply
  25. Kristine says

    March 6, 2008 at 12:32 am

    My favorite A.Maz.Ing Pasta Salad Recipe
    (and so easy!)

    1 package whole wheat farfalle (bow tie pasta)
    1 jar sundried tomatoes in olive oil (already cut if you can find them)
    1 jar pitted kalamata olives
    1 package reduced fat-feta cheese
    Chopped fresh cilantro – as much as you want!

    Cook pasta as directed. Slice sundried tomatoes and save the olive oil for later. Halve olives if you desire. Add tomatoes, olives, feta cheese and cilantro to pasta and toss together. Add olive oil from sundried tomatoes as dressing. Toss and refrigerate for at least an hour to let the flavors blend together. Tastes even better the next day!

    Makes several servings so reduce the portions as needed.

    Reply
  26. Kath says

    March 6, 2008 at 6:12 am

    Thanks for all the recipes!! Sounds like I need to take the best of all of them and make my own A.Mazing salad!! I think olives, feta, tomatoes and sun-dried tomatoes sound like a good base. Plus tons of veggies!

    Justy,
    If you’re using frozen sprouts, I’d recommend searing in a hot skillet. We tried roasting last night and they are too water-logged from being frozen to really crisp up in the amount of time we had. If you’re using fresh, roast ’em!

    which brings me to Mel’s question. For the frozen ones, I recommend the first method I did – put them in a bowl with a little water and microwave for 1 minute or so – until thawed. Then add a tiny bit of olive oil to a skillet and sear until they start to turn brown! Don’t try to roast unless you have a lot of time since ours were still quite soggy.

    Jil,
    I NEED MORE STORAGE!!! ‘Nuff said 🙂

    June,
    I’m not sure if we’re doing it right, but we usually chop into florets, then wash in a colander. I feel like if you keep it whole you won’t get in the cracks!?

    I do add splenda to my pumpkin. I use splenda in two things: pumpkin and coffee. Although I wish I didn’t have to use any at all, I feel like limiting my use to just two types of foods is definitely better than using it all the time. Moderation!

    Erika,
    We have yet to perfect our sweet potatoes. These didn’t turn out that great – they were half burned!! But we just chopped, tossed with 1 tsp olive oil and baked for about 30 minutes. I’m not sure why ours keep turning out un-fry-like, but we decided last night it might be that we cook them at a too-high-heat? (400*)?

    Kath

    Reply
  27. Katie says

    March 6, 2008 at 7:28 am

    Oh my gosh, your grandma is AWESOME! That is soo cute and nice of her! Also — PB and banana is one of my favorite snacks EVER! I’ve eaten it since I was a kid. We take whole grain bread, toast it, put on a little pb, then banana and sprinkle it with lots on cinnamon. Mmm…

    As a dessert when I was a kid my dad used to make that some thing but with a little bit of drizzled honey. SUCH a treat!

    Reply
  28. amy says

    March 6, 2008 at 8:00 am

    Kath,
    I think Blue Willow is right. Check out these at
    http://www.blueandwhite.com/ to find some more beautiful patterns!

    Reply
  29. Becky A. says

    March 6, 2008 at 8:28 am

    I def. burned my sweet potatoes the other night. I ate them anyway, and I thought about that part of Thin from Within(I think?) where you’re only supposed to eat things that really taste good to you. Mine did not taste that good, but I ate them anyway becaue I was hungry! I guess I have a long way to go!

    Reply
  30. Mariposa says

    March 6, 2008 at 8:46 am

    Kath! can we get a close up of the bowl and bigger bowl in the pic that is to the left of the pink plate?! I think I have those bowls! would be funny, because they are antiques!
    My mother is an antique collector and EVERY DISH we have is older than dirt! (well not that old i guess…but still old!) anyway… just wanted to see if they were the same.. that would be fun!

    Reply
  31. Cait says

    March 6, 2008 at 9:15 am

    Hi Kath! I’ve been reading your blog for a while now but have never posted before. I love making sweet potato fries or chips and I’ve found that tossing them with s&p, cumin, chili powder and a little garlic makes them delicious. Another easy way to do this is to toss them with a little bit of the reduced sodium taco seasoning packages. You only need a little and it makes the sweet potato fries very “fries like”. Thanks for keeping up with this blog – I love it!

    Reply
  32. Beckysue27 says

    March 6, 2008 at 9:45 am

    I have two pasta salad favorites that get eaten up quickly when taken to a BBQ:
    Orzo with Everything from Epicurious:
    http://www.epicurious.com/recipes/food/views/5608
    Cavatappi with Spinach, Garbanzo Beans, and Feta from Cooking Light:
    http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=222381

    Reply
  33. rhodeygirl says

    March 6, 2008 at 9:47 am

    my favorite pasta salad… i make it with orzo.. is with:

    orzo or any pasta (farfalle work well too)
    celery
    kalamata olives
    pine nuts or slivered almonds depending on the mood (i throw them in a skilled with some non stick spray for a couple of minutes to toast them)
    a little feta cheese
    red onion (obv you can skip this one)
    wilted spinach
    flat leaf parsley
    roasted grape tomatoes (just slice them in half and pop them in the oven for about 10-12 minutes)
    a little red wine vinegar
    a little olive oil
    salt and pepper

    Reply
  34. V says

    March 6, 2008 at 10:12 am

    My favorite pasta salad!!

    – cooked whole wheat shells (or fusilli or whatever you like)
    – cooked lentils
    – chopped carrot, cucumber, bell pepper, celery
    – dressing: dijon mustard/olive oil/red wine vinegar/balsamic vinegar/black pepper and a little salt. Add lemon juice too if you want a citrus taste!

    Use equal amounts of pasta, lentils and veggies and dressing to taste. Mix and chill for a couple hours before serving – this is even better the next day when the flavors all meld together!!

    Reply
  35. Kiala says

    March 6, 2008 at 11:30 am

    We always burn our sweet potatoes, too. I think keeping them just a little thicker and roasting them at maybe 375 instead might help. I don’t know. I DON’T KNOW OK?

    Reply
  36. Phoebe says

    March 6, 2008 at 12:21 pm

    Kath — I think that the SECRET to making delicious pasta salad is to make your own salad dressing (you do need a lot, like 2 cups) and to put half of it on the pasta while the pasta is still hot. Very important! Then it absorbs into the pasta and tastes extra good. I also think the other secret is adding dill. We make pasta salad with chunks of grilled chicken breast, dill, blanched broccoli, jicama, cherry tomatoes, cucumber, carrots, olives, peas and whatver else you feel like putting in. I like it best with penne but farfalle is good too.

    Reply
  37. TC says

    March 6, 2008 at 3:02 pm

    Do you still take baths with epsom salts? After reading about them on your blog I tried them, and I have to say they really made my bath all the more relaxing!

    Reply
  38. Kath says

    March 6, 2008 at 4:40 pm

    Mariposa,
    I will try to tonight! Remind me if I forget.

    Cait,
    Your seasonings sound great, but what’s your technique!? We have to get ours not to burn first!

    Beckysue27 ,
    Both of those look great! Thanks!

    Phoebe ,
    Thanks for the hot pasta tip!! I would NEVER used bottled dressing so that’s not a worry!! I guess my biggest mistake might not be using enough, so I’ll be sure to make a lot. Does adding the dressing the night before break down the pasta at all? You can tell this isn’t one of my cooking fortes!

    TC,
    Yes! I think there’s something about the salt that makes you float more, which is so relaxing. They have these flotation tanks all over the country now where people float to meditate in Epsom Salt. That’s what I try to do in my tiny bathtub 🙂

    Kath

    Reply
  39. Jem says

    March 6, 2008 at 8:56 pm

    This is my all time fave pasta salad…I never really measure the veggies…just put in as many as you like. Serve chilled.

    Orzo Pasta (boil it, toss it with the EVOO, and let it cool down while you chop the veggies)
    Cucumber
    Red, yellow or orange bell pepper (or all 3)
    Purple Onion (which you will leave out, of course)
    Kalamata olives
    Fresh Parsley
    Juice of one, large lemon
    1 tbs. olive oil

    Optional add ins: Feta cheese, sun dried tomatoes, or fresh tomatoes

    Reply

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