Okay, 24 hours down. What did I accomplish today? Well, I showered. There’s that. Even blow dried my hair, too!
Seriously, though… thank you guys so much for all the sweet comments!! They definitely made me feel better. And thank you to my awesome friends for the calls, Sonic drinks (Julie, Molly and Gabe) and goodies (Lauren):
Brownies and pumpkin muffins- she knows me well And the first season of Mad Men (which I’ve been wanting to get into) and Eastbound and Down (highly recommended by Robert).
Breakfast was a yogurt bowl with plain yogurt, pumpkin butter, chopped apple and raisins.
I think I had this same breakfast on Monday- but if it aint broke, don’t fix it! I’m a huge fan of the pumpkin butter/yogurt combo.
For some reason tuna salad has sounded really good the past few days. The salad itself is just tuna, mayo, dijon mustard and sweet relish. My mom always adds chopped apples to her tuna salad, so I did a tuna melt version of that by topping toasted wheat bread with the salad, then layered on thinly sliced apples and cheddar cheese. Broiled in the oven for a couple of minutes until the cheese melted:
For dinner we got creative with some random ingredients hanging out in the fridge. It’s kind of hard to see everything when it’s all crammed in the bowl, so here’s a layer-by-layer view for ya…
Layer 1: Brown Basmati Rice (cooked with chicken broth)
Layer 2: Sauteed Frozen Broccoli and Shitake Mushrooms (cooked in olive oil and topped with soy sauce)
Layer 3: Cashew-Ginger Tofu from Eat, Drink and Be Vegan
I love the cashew-ginger sauce. If you make the recipe, just know that the sauce takes a while to thicken up in the oven. The recipe says to cook it uncovered for 5-7 minutes, but it actually takes closer to 10.
Okay, off to watch Glee!! That show is genius.
Who do you think will win Top Chef? Project Runway?
Kevin and Irina (sadly I like her designs, even though I find her personality AWFUL)