Weekend Recap…

Yikes I had a busy weekend!  It was one of those where you don’t really feel rested on Sunday evening and you feel like you need another weekend to catch up on the sleep you didn’t get over the weekend.  I think my busy weekend sensation is just magnified by the busy week I’d had.  Due to an unfortunate confluence of scheduled events, I had my newsletter due to print at the office, a midterm in my Intro to public administration course, and Ole Marketplace was kicking off.  Lets just say that I had about 16 hours sleep over the 4-day period from Monday to Thursday.

Friday, with my midterm turned in and the day off of work – I was free to spend much of the morning at Ole Marketplace visiting with my friend Rory in her booth and making sure all of the marketing components of the show were going smoothly.  My mom and I met up at Ole for some shopping and then we had Thai food for lunch – Thai Chili on Stone Oak Parkway is NOT good in case you had been wanting to try it.  After lunch we headed back to my parents house where my Mom and I intended to spend some quality time together watching domestic TV.  Due to my midterm induced sleep deprivation, I promptly fell asleep and stayed asleep until about 4pm.  Later than evening I caught up with Steve after he returned from a geology field trip and we went up to the Flying Saucer for a few drinks.
Saturday I will admit started off on the right foot because Steve and I had a record breaking morning as far as sleeping late goes.  We didn’t get out of bed until 1:30 pm (gasp I know) and we only really surfaced at that point because we figured the dogs were probably dying to go outside.  It was pure heaven to get that much sleep.  We had both earned it.  The unfortunate part about sleeping that late is that you miss breakfast, and I love breakfast.  Anyone who knows me well can confirm that if I don’t eat within an hour or so of waking up, its going to get ugly.  Needless to say I was a bit of a grouch when we woke up since not only had we slept through breakfast, but the window of opportunity for lunch was slipping away.  Steve is a smart man, and he got me to Fudruckers asap.  Saturday night we went to a fancy party for Steve’s office, where his boss was announced as the newest partner in the their firm.  Commercial real estate functions are hilarious because everyone in the room is really really good looking.  That has never been my experience in the workplace personally.
Sunday morning I hit the trail with Steph, rufus and Maddie for a long walk to get the week started right.  After my walk I headed to HEB to do my shopping for the week, and to enjoy the wonders of  the “Alon Market”.  (Seriously if I could quit my job and just go to Alon Market everyday, I would).  In addition to the staples, I bought what I needed to make Goulash for Steve and I to eat during the week (watch for the recipe in a subsequent blog post) and also the goodies to make homemade brown rice pudding as a treat for me.  With Sunday drawing to a close, I’m about to dive into my second midterm – MIS in public administration.

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Cha Ching!

So today we recieved our bonus checks for the first half of the year. The payout was based on projected year end performance, and we’ll receive the second half in January of 2009. When I opened my envelope I was amused to see that my check was for less than $20. Awesome. I’ll try not to spend it all in one place.

I miss having a real job.

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Take that Jamba Juice!

The other day my friend Kristy came over to keep me company while I cooked (and also to fill up her casserole dish for the week). She was sharing hilarious stories from her adventures at the NKOTB concert last week, and she still hadn’t gotten her voice back – can you say multi-day hang over? She was jonesing for a Jamba Juice to restore her life-force, but there isn’t one near my house. Lucky for her I just happened to have all of the makings of a yummy smoothie in the fridge!
I think they turned out delicious! I’ll for sure be adding these to the rotation, they are perfect for a snack or a breakfast on the run. The recipe below yields 4 healthy servings.
Ingredients:
2/3 cup frozen blueberries
2/3 cup frozen raspberries
1/2 cup low fat plain yogurt (you could use vanilla if you prefer)
1 cup orange juice (apple would work too, but cranberry wouldn’t be sweet enough I don’t think)
1 cup ice
Just throw everything in the blender at once and after about 30 seconds to a minute you have a smoothie!

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Confession Mondays…

So I am following Kelly’s lead and ripping off “Confession Mondays” – she borrowed the idea from a fellow knottie blogger, but today I was inspired by Pioneer Woman’s monday morning confession. Here goes…

  • I Love “The View”. I do. I love it, and I watch it everyday. I have my DVR set up to record it, and I watch it as I’m laying in bed each night before I fall asleep. I even like Elisabeth Hasselbeck. Deal with it.
  • Sometimes I wish I didn’t work. And by sometimes I mean I have this thought almost once a day. And I don’t mean I only feel this way in a moments of frustration – its not a “gee my job is getting stressful, I could sure use a vacation to unwind before I hit it hard again” kind of thing. But more of a “Even though my work is stimulating and fulfilling, I would rather not be doing it” kind of way. My life is divided into pretty even quarters: Work, School, Junior League and my Social Life… I’m not sure that makes for a healthy balance, but its the one I’ve got. I swear though, sometimes I wish that I could just eliminate the work 25% all together. Does this mean I’m not driven?

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Pumpkin Pancakes and Fall Frittata!

Last night I made me and Stephen one of my favorite meals, “breakfast for dinner”.  I tried a new recipe for pumpkin pancakes and they turned out so amazing!  I might never want a plain buttermilk pancake again now that I’ve had pumpkin pancakes. Muy tasty and they have extra fiber to boot.

Here’s the recipe in case you want to give it a try.
Ingredients:
1 cup all purpose flour
1/4 cup light brown sugar
2 teaspoons baking powder
1 teaspoon pumpkin pie spice
1 teaspoon salt
1/2 cup pumpkin puree (canned is fine)
1 large egg, beaten
1 cup skim milk
Whisk dry ingredients together in a large batter bowl and add pumpkin puree.  Add in the egg and gradually whisk in the milk until the batter is the desired consistency.  Let the mixture stand for 10 mins or so.
Spray hot skillet or griddle with cooking spray (or use butter if you feel like being bad).  Pour batter onto the hot greased surface and allow to cook for approximately 1 1/2 mins (or until you can see bubbles forming on the surface that let you know its flipping time!)  Flip and cook for 1 min on the other side.
Fall Frittata
For my frittata I used potatoes, onions, red bell pepper, zucchini and goat cheese.  It was insanely good and simple to make.  You can make a frittata with whatever ingredients you have in the fridge, its a great way to use left overs.  If you’ve never tried a frittata I highly recommend it.  
Ingredients (get as creative as you want here):
1 small russet potato, peeled and chopped into 1/2 inch pieces
1/2 yellow or white onion
1/2 small zucchini chopped
1/2 large red bell pepper chopped
5-7 large eggs
2 tablespoons herbed goat cheese 
Select your fillings and saute them in a medium non-stick skillet until tender.  If at all possible use an oven safe skillet, or at least be sure that there is no rubber or plastic on the handle since this dish will finish in the oven.  Beat 5-7 large eggs in a small bowl and add the goat cheese (you could use parmesean, swiss etc).  
Over low heat add the egg and cheese mixture to your sauteed fillings and stir together so everything is well incorporated (do this quickly so you don’t end up with scrambled eggs).  Let the combined ingredients begin to set-up on the stove top then transfer the skillet to the middle rack of a 350 degree oven. Bake for 8-10 mins, or until the middle is set but not completely firm.  Remove from oven and slide frittata onto a plate or serving dish.  
I find that everything turns out better if you wear a cute apron.

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