A Hearty Breakfast

Great news - the table is gone! I sold it to a nice couple moving from Georgia yesterday (originally from Sweden). A cool $200 bucks in my wallet I'm one step closer to having a downstairs I love. It feels a little empty, but, once Eric gets a move on building me a bench for under the window (I would say this is a hint, but, he doesn't read this) with storage and a wine rack (that idea came to him this morning in the car) I will be able to get another chair to compliment the couch.

Been having a great breakfast the last couple of days...

Morning One

Morning Two

 Honey Oat Wheat Bread (Bread Machine Recipe)

• 1 1/4 cups water
• 1 tablespoon olive oil
• 1/3 cup honey
• 1 teaspoon salt
• 1 cup rolled oat
• 1 1/2 cups whole wheat flour
• 1 1/2 cups white bread flour
• 1 teaspoon instant yeast (or one packet)

Use your 1.0 loaf size and basic setting. If you want a super soft crust, put it in a large plastic bag right after it's done and seal tightly.



Lucky Lady!

Since these last couple weeks have beens stressful - Eric convinced me I needed to get a good run in yesterday, so we hit the Monday run for a nice 4.5. After we got home and I got done with my shower, I heard something in the kitchen.

...it was Eric, cooking our delicious Mahi Mahi. He saw how stressed I was yesterday and just started cooking it while I was upstairs - probably the best gift he's ever given me. And it tasted amazing! We had it over lettuce and some steam fresh veggies + rice (recipe below).

Had a great lunch with Stacey yesterday - I can't wait for her and Kev to close on their new home in Dilworth -- fingers crossed! She and I were trying to plan for the weekend, but are waiting to see how rainy it will be - a nice hurricane throw-back to my FL days.

Ginger Glazed Mahi Mahi

Ingredients

• 3 tablespoons honey
• 3 tablespoons soy sauce
• 3 tablespoons balsamic vinegar
• 1 teaspoon grated fresh ginger root
• 1 clove garlic, crushed or to taste
• 2 teaspoons olive oil
• 4 (6 ounce) mahi mahi fillets
• salt and pepper to taste
• 1 tablespoon vegetable oil

Directions

1. In a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil. Season fish fillets with salt and pepper, and place them into the dish. If the fillets have skin on them, place them skin side down. Cover, and refrigerate for 20 minutes to marinate.
2. Heat vegetable oil in a large skillet over medium-high heat. Remove fish from the dish, and reserve marinade. Fry fish for 4 to 6 minutes on each side, turning only once, until fish flakes easily with a fork. Remove fillets to a serving platter and keep warm.
3. Pour reserved marinade into the skillet, and heat over medium heat until the mixture reduces to a glaze consistently. Spoon glaze over fish, and serve immediately.

Here's a nice little snapshot of how great Saturday was out on the Lake:

Relax

With the bathroom repair looming over my head, I've been doing more yoga breathing lately than ever.

To foment some of this stress, I've been practicing yoga more [solo], and grabbing new recipes to cook. Eric's been into his new book, Think Smart, which told him to (1) Eat more fish (2) Play more video games (3) Drink more red wine.  ... 2 out of 3 isn't bad :) So with this in mind, on Friday night I did a nice 75 minute Yoga Practice at home via Podcast with David Farmer and then headed out to the ranch to make my Crab Stuffed Tilapia.

Thanks to my Mom for my Simple and Delicious magazine (the Christmas gift that keeps on giving).

Crab Stuffed Tilapia

Ingredients

• 1 small onion, finely chopped
• 1 celery rib, finely chopped
• 2 packages (3.53 ounces each) premium crabmeat, drained
• 1/3 cup dry bread crumbs
• 1/3 cup mayonnaise
• 1 egg, beaten
• 2 tablespoons Mozzeralla cheese
• 1/4 teaspoon seafood seasoning
• 4 tilapia fillets (6 ounces each)
• 1/4 teaspoon paprika

Directions

• In a large skillet, saute onion and celery in some butter or EVOO until tender. Remove from the heat; stir in the crab, bread crumbs, mayonnaise, egg, pimientos and seafood seasoning. Spread 1/3 cup crab mixture over fillets. Roll up each from the pointed end; secure with toothpicks or lay the fillets flat and stack the crab mixture on top (I did the latter).
• Place seam side down in a greased 9-in. square baking pan. Melt remaining butter; drizzle over fish. Sprinkle with salt and paprika.
• Bake, uncovered, at 400° for 25-30 minutes or until fish flakes easily with a fork. Discard toothpicks. Spoon pan juices over fish. For 2 Fillets - I cooked for 20 minutes.

Eric actually liked the fish - he is slowly learning to eat healthy. We picked up a ton of frozen fish at Trader Joes yesterday (Mahi, Ahi Tuna, Salmon, and Talbot). E cooked dinner for me -- Turkey Sloppy Joes/Salad/Chocolate Chip Cookies for desert.

Hope everyone had a nice weekend!

Hawaiian Style

Great run yesterday and I have to say ... this barefoot girl might be thinking of shoes thanks to my bud/crazy TAC instructor, Tim. Checked out the Newton's last night at CRC with Dana (who wears them) and was initially a big fan. Since they have a steep price tag, it's going to take a couple more fittings to really sell me on them, but, they would be a nice "break for my feet," especially in the summer months when it's Africa hot on the pavement.

Leftover Easter Ham was delicious on a salad last night and much deserved after a solid 7miles. Tugs is down to a mile a day with the imposing heat. She's also sleeping on the floor at night too (#WINNING). Hello Summer!

Hawaiian Salad

• Lettuce -- Romain or Spinach
• Cucumber
• Jalapeno (I put this on everything I make)
• Israeli Couscous [from Trader Joes]
• Ham (cold and cubed)
• Pineapple
• 1 Tbsp of Light Ranch
• Mozzarella

Simply pile on the ingredients in the portions you like (I like extra pineapple :P)

A big thanks to Jules and helping me pick out some new swimsuits ... which partially arrived last night. I love all three, but this one was at the top of Eric's list -- Miraculous Halter in Smoking Grey.

Em's wedding and our vacay down to FL can't come soon enough!

Holy Lettuce, Easter Bunny!

Fantastic weekend here in the Carolinas. Saturday morning was a lot of fun running the one-miler with Huff and Eric.  Kev brought Sailor from the house too so she was there supporting as I was finishing [and very jealous she wasn't running]. Later that day we spent the lazy afternoon at the ranch watching hockey followed by the first time at Pinky's and the Amos concert. New Love: Firefly Skinny Tea with Crystal Light Lemonade (72 calories per 1.5oz).

The garden is in full swing. We have a ton of lettuce that is the best I've ever tasted -- glad Eric spent extra time tilling/testing the dirt this year. Yum and Yum. 

Easter Sunday was great too -- I got to spend the whole day in the kitchen cooking in peace with Sailor lounging around sleeping [after her big-day out Saturday]. We had quite a feast and an excellent group for dinner. Thank you Molls for the cute treat bags and Eric for my lovely daffodils.

Easter Dinner

Ham with Raspberry-esk Glaze and Pineapple

Mashed Squashtatoes

Green Beans with Momma Frank's Bacon Topping

Shells and Cheese ala Molly

Almquist Deviled Eggs

Homemade Chocolate Cake (from scratch ..thanks Mom for the Easter recipes!)



Mashed Squashtatoes

• 1 Cup Chicken Broth
• 2 tbsp Garlic
• 2.5 lbs of Potatoes
• 2.5 lbs of Squash
• 8 oz Low-fat Sour Cream
• 8oz Shredded Cheese (pick what you like)
• 1/4 cup milk
• Butter to taste
• Pepper to taste

Start by boiling a large pot of water withe the broth and garlic. Cut up the potatoes and squash into smaller pieces -- toss into pot once at a rolling boil. Boil for ~15min. Drain and throw into Mixer (I used my kitchenaid) and add Sour Cream and Cheese (can also use Cream Cheese, I just didn't have any on hand). Once properly mashed, toss in a croc pot on low. About an hour from dinner, add the milk, pepper, butter, and anything else you'd like for taste. I had mine simmering for ~3hours while the ham was cooking.

Cheers to the Weekend

Other than getting shouldered in the nose in 1v1 basketball with Eric, the weekend was excellent. Started off with a great crowd at Mac's celebrating Tudor's closing followed by Jack's with everyone + FL girlfriends.

The garden is looking phenomenal [and my flowers are quickly growing around the border] with the lettuce a week or less away from picking and the carrots sprouting. The squash/spinach/cucumbers have been transplanted to the actual garden too - busy Saturday.

Made some yummy food/drinks this weekend in honor of the Masters.  Here's a new one for the summer:

White Sangria

• Bottle Dry White Wine
• 3/4 Cup Peach Vodka
• 4 tbsp Frozen Lemonade Concentrate
• 2 Peaches sliced
• Grapes as desired
• Optional - 1/8 Cup Sugar (I added this and it was too sweet for me)

Who wants to golf this weekend?