Don’t forget I’ve moved!

Head over to my new website as I will no longer be posting on this one!

http://www.thefoodieinthecity.com

 

Psssst! I have a secret…

And the secret is at http://www.thefoodieinthecity.com!

Please switch your readers and head on over to the new site.:mrgreen:

I’ll be back!

Hey guys.  I am off to happy hour and then to the Timberwolves game.  I’ll be back tomorrow for regular blogging AND a surprise🙂

Have a fabulous night.  What are you up to this hump day evening?

Today is a Special Day

First off, I would like to thank all of the servicemen and woman who serve and have served our country. I would like to thank you all from the bottom of my heart, you are all amazing people.

Today is even more special to me because it is my mama’s birthday!!

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Now, you already know how amazing she is in taking Petrie in until Mike and my lease is up.

But words cannot even express how incredible she is as a mom, sister, friend, career woman, and the list goes on and on. Most importantly though, she has raised my brother and I to be the strong and successful individuals that we are today. She would do anything for us in the world, but she also taught us tough love.

As any family has, we’ve had our bumps in the road, but my mom has kept the three of us a tight-knit family through thick and thin. She is my best friend in the whole wide world and she deserves a long life of happiness for years to come. Happy birthday mama, I love you!

Moving on to today…

I got 8.5 hours of sleep last night and practically sprung out of bed this morning.  It think a good nights sleep was exactly what I needed to not feel sickly and run down.  Since I am obviously feeling better and have loads of energy, back to the gym routine it was for me.   7.2 miles in 67 minutes.  Whoohoo!

For breakfast this morning, I dug into the freezer for inspiration last night.  Guys, I love the freezer, and the freezer loves me.

Whenever we have leftovers that I won’t eat before they go bad, bread products, fruit, meats, etc., they all go in the freezer for future eating. 

Now I obviously didn’t find my Barney Butter in the freezer, but is the star of my breakfast.  How could Barney Butter not be the star of any meal that it is included in? 

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But what I did dig up out of the freezer is a pumpkin bagel!

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I love buying ‘last nights bagels’ from the local bagel shops such as Brueggers and Panera. However, they don’t have the added preservatives, so they go bad much, much quicker than store-bought bagels. So into the freezer of love they head for purposes like today.

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So yes, I am having a bagel + Barney Butter for breakfast. And a banana to have with breakfast or as a mid-morning snack.

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Lunch today will be bought.🙂 Reasoning? Because my company has today off, but I am working. So if I am working, you best bet I will be treating myself to something good! (No worries, I get an extra vacation day for working today).

While I am out for lunch, I will also be sending Petrie, as well as one of my favorite bloggers and best bloggie friend, packages today.:mrgreen:

Does your work/school have today off? If so, what are you doing to enjoy your day off?

That’s a Wrap

There is something about a sandwich or a wrap that never gets old.  And I think I know why…

Because of the endless possibilities there are to change-up the combos.  You can change one or two ingredients in a sammie and you have a whole new flavor.  Keeps things interesting.😉

Tonight it was a wrap night in our household.  Mike and I couldn’t agree on a dinner idea, so what better way to have the ‘same’ thing, but yet so different.

We had an avocado that was either going to be used tonight or tossed.  So of course, I used it and based all the additional add ons around avocado.

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What else did I throw into my wrap?

We’ve got…

  • Spinach
  • Avocado
  • Tomato
  • Black beans
  • Mexican cheese
  • Sour cream

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I pressed it all together on my panini press to get it all ooey and gooey.

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There has to be dipping sauce of course.  Arizona Heat mustard and mayo mixed together to create a sauce with some serious kick.:mrgreen:

A not appetizing photo though…

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On the side, a salad with sea salt and pepper croutons and poppy seed dressing.

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Dessert is TBD.  No worries, dessert is always had though!

Tonight I am going to be doing a little more work on my new site.  I am getting SO excited.  Hopefully not too much longer until I can reveal it to y’all.  Eeekk!

What is your favorite TV show of all times?  Why? Mine is Friends and Will and Grace.  I love how the story line develops each character so you really feel like you know them.  Even better, they can always cheer me up.

 

Rusted Engine

I’m totally not feeling all that with it today, a little bit like a rusty engine that isn’t wanting to turn on.

I woke up in the middle of the night sweating and feeling a little cruddy. I am crossing my fingers whatever it is just works its way through my system. I am feeling slightly better already having gotten up and moving around. Positive thoughts!

Needless to say, my appetite is present, just not 100%. So I packed the components for a yogurt mess to make at work.

First up, the star of the show. Pomegrante Yumberry yogurt. It looked intriguing at the store. Has anybody ever tried/seen this flavor before?

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The cereal component is one of my long lost loves. Go Lean Crunch. I always forget about this gem. It has the best crunch and fabulous staying power for me.

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And an overripe banana. Nasty to many, delicious to me. And makes the perfect, easy mix in.

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Soothes the soul, those yogurt messes.🙂

For lunch I packed a hearty, comfort food meal. Leftover Shepard’s Pie and mini salad with spinach, snap peas and TJ’s three layer hummus.

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I love hummus as a ‘dressing’. Especially this TJ’s flavor with the zesty cilantro layer.

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Here’s to another work day, my friends.

My company gets tomorrow off, but I am working and catching up. I then in turn will get another vacation day. I am estatic because here is my vacation lineup:

  • Next Friday off, my brother will be in town
  • Thanksgiving day and the day after
  • The whole week before Christmas
  • New Years Eve

And that still leaves me with three days to burn.  Whoohoo!

Do you like overripe bananas?  Or do you like yours more green?  I have found people are VERY particular about their bananas.  Mine need to be overripe.

Don’t forget to enter your recipes into this weeks Blogger Secret Ingredient Contest!  The ingredient is ricotta cheese.

Guest Post: Mike’s Beef Stew

Hi everyone! Mike here, and I hope everyone had a wonderful day. My day was both good and bad. I woke up this morning feeling a bit under the weather so I took a sick day today. While feeling ill is unfortunate, I strongly believe that a full day of rest is often times just what the doctor ordered in order to regain your motivation and health. It worked and I am looking forward to hitting the grind hard tomorrow and getting some things done.

Since I was at home all day, and since Jenna and I had purchased rough ingredients for it during one of our recent trips to the grocery store, I figured today would be the perfect day for slow cooked beef stew. So, when I got out of bed at about 8:15, I got to work right away so I could rest up and get better. If any readers haven’t used a slow cooker (honestly my first time using it for something other than an appetizer or dip), those things are awesome! Super easy to use and the outcome was delicious. Here is all it took to serve 2 (many recipes out there call for a family of 4-5):

1 lb. of Beef Stew Meat (usually comes pre-cut in the meat section – both inexpensive and convenient)

2 Carrots – chopped (obviously)

1 and a half of a Jumbo Russet baking potato – peeled and cubed

2 Celery stalks – chopped

about a handful of frozen pearl onions

1 cup of water

Half packet of McCormick Beef Stew Seasoning

3 Jalapeno Rings – chopped (Optional, Jenna and I add Jalapenos to just about everything if you had not noticed!)

Additional Spices as desired. For this guy I added in: Garlic Salt, Black pepper,  a little over a teaspoon of both Roasted Garlic Worcestershire Sauce and Franks Red Hot for a kick.

All you need to do is toss all the veggies and meat into the slow cooker, mix the seasoning in a separate bowl with the cup of water, toss onto the goods, stir, add your extras, stir some more and cook on low in the slow cooker for about 7 hours. It was ready by the time Jenna got home.

Here are the photos, served with a side of sourdough baked in the oven:

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Overall pretty outstanding meal if you ask me. Perfect for a cool, fall evening. Definitely will be using the slow cooker much more often.

Dessert is more of Jenna’s to-die-for apple crisp a la mode (aren’t I lucky to get all of these treats all the time?? I mean, come on!):

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Thanks for reading. To go along with Jenna’s question theme: What is your favorite slow-cooker meal? Any good suggestions for something else to try?

Looking forward to posting again soon!

Mike