Getting it all done

I enjoy getting away on a short vacation, but it’s such a chore trying to remember everything that needs to be done prior to leaving.  I have all sorts of notes in various locations reminding me what to do, what to bring, when to do it, don’t forget..and so on.  There are 2 rooms in the house that look like “Post-It” factories.

Update on Almond Torte Feedback

The first response was good, Mary Ellen says..” OMG – Delicious!” …”Don’t change a thing”

Good news so far.

Family Photos

Sue sent a gorgeous photo of the view from their home in Forestport taken early in the morning and over looking the lake.

 

 

 

 

 

 

She also shared a picture of Oscar the cat. 

He is a Mainecoon and a very BIG cat.  

Food Bites

Lunch was left overs again but with a beautiful spinach salad with lots of crunch via way of fresh and bright red bell peppers. 

 

 

 

 

 

 

Dinner tonight is a “Rolling Sole”.

 

 

Preheat your oven to 425 F.

 

 

 

The ingredients:   

• Italian Salad Dressing
• 1 lb of Sole
• Smart Balance
• Asparagus Spears
• Vegetarian Baked “Ham”
• Lite Garlic and Herb Laughing Cow Cheese
• Spinach
• Salt, Pepper to taste.
• Parmesan Cheese

 Spread about 1 lb of sole fillets in dish and pour lemon juice over each one. Let sit about 10 minutes.

Line an oven proof dish with foil, and spread Italian Dressing on the bottom. I used Roasted Red Pepper Italian.

Take each fish (side with lines in it facing up), salt, pepper and spread with just a little Smart Balance. Lay spinach leaves on top. Take your Laughing Cow and slice each triangle into 3rds (if you have 6 fillets, you use 1/3 for each fillet).  Take 1/3 and put it on top of spinach (you don’t have to try to spread it). Put on a slice of Vegetarian Baked Ham and 3 asparagus spears on top of that.  Roll up and secure with a toothpick. Once you have done this with all the fillets, and they are sitting nicely in your lined baking dish on top of the Italian Dressing, you carefully drizzle just a little more dressing on top and sprinkle with Parmesan cheese.

Bake for about 20 minutes. Serve with steamed broccoli.

 

Tonight I have a new “Women’s Running” magazine to thumb through and then some things that need to be done.  But I’m looking forward to a peaceful night. 

Hope yours is too. Good night.

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Good Wednesday

Good Morning!  The sun isn’t shining yet, but I have hopes. 

I had been looking forward to watching “House” last night, but it was a repeat. So Ted and I watched a little of “Mary Poppins” until falling asleep on the couch, only to wake up again at 9:30, take Shane out in the cold, then trudge on up to bed.  

Began the day with a Jay Robb preworkout shake.  That took me through 4 miles on the T/M and 40 minutes of a chest and bicep workout.  12 – 15 reps. x 4 sets. Using the cable machine, I did chest presses + bicep curls. Using the dumbbells,  I did incline chest presses + rope curls using the cable machine.  4 sets of incline flies + concentration curls. Lastly, cable cross overs + bench hammer curls at an incline.   Of course the pooch had to go for a walk, so we trudged through the unplowed snow, while the falling wet snow hit us in the face, feeling like tiny pin pricks. 

A warming breakfast was needed after that and I heated up 1/4 cup Bob’s Red Mill 10 Grain Cereal, cinnamon, and some SunSweet Fruit Puree.

  The puree is a great substitute when baking without fats and oils. Kind of like using mashed bananas or applesauce. This puree has a lot of flavor and worked out really well in my hot cereal.

Fruit this morning was 1/2 a grapefruit and my shake was 1 scoop Jay Robb + Fuze.

 

Not sure about today’s agenda, but it shouldn’t be too grueling since December is typically a slower month at work.  Tomorrow we have the company lunch holiday celebration and a surprise for Teddy… so TEDDY…if you’re tuned in, make sure to check us out on Friday.  Everyone out there, have a great day!

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