Monday: I actually took this picture yesterday, but I made it my wallpaper today and it has made me smile several times. I fancy myself a photographer sometimes. I took about 1300 pictures when we went to France, I just never did anything with them.
Just to give you some perspective on how artsy I am, here’s the actual flower pot.
I had a little 4:00 to 6:00 job at Piedmont Hospital today. It’s conveniently located near my house, so I had plenty of time to mix up this little salad for lunch.
It’s just your everyday pear-goat-cheese-candied-walnut salad, but the important part is the lettuce from my garden. You like how I act like no one else can grow vegetables?
Tuesday: As much as I am not a morning person, it is nice to be done with work by noon. I did a little work on the couch and then I made this Basil-Pecan Freezer Pesto from Southern Living’s Little Jars, Big Flavors.
I’m dying to toss this with some pasta.
Wednesday: Today I had a little afternoon depo. Every time I have a medical job I swear I come home with whatever symptoms are discussed. Knee replacement? Knee pain, check. Eye injury? Twitching eyelid, check. Discectomy? Low-back pain, check. Today’s topic was incontinence. Need I say more?
I made these awesome muffin/brownies from Hungry Girl. If you have a cake mix, a can of pumpkin, and 20 minutes for the oven, then you can make these babies too.
They are the perfect vehicle for my homemade cherry-vanilla ice cream. And when I say homemade I mean that I put cherries in some vanilla ice cream and stirred them up.
Thursday: Just your average fender-bender depo today, which is only important because it equals an easy day.
I got this awesome grater from Amazon today. Looks like your average grater, you say. What’s so special about it, you say.
First, it’s made by Jacob Bromwell, which means it’s Made in America. Second, it’s part of the order I placed with the $200 gift card that I won from the Pioneer Woman! Not that I’m bragging or anything, but I’m totally bragging.
Also, I made Smoky Roasted Cherry Jam. I actually got the recipe from Eating Well and it’s so easy I’m going to tell you how to do it: Put 4 cups of halved pitted cherries, 1/2 c OJ, 1 TB of fresh thyme, 1/2 tsp smoked paprika, and 1/4 tsp of salt into a 9×13 pan and roast at 450 for 35 to 45 minutes, stir a few times and you’re done. Next time I make it I will also use the immersion blender on it.
I’m very pleased that it only makes one jar; my fridge is overrun with little jars lately.
Friday: I had to work again today. I always dread the five-day workweek. I guess it’s my own brand of paranoia since this is the first time it’s actually happened in over a year.
I had to make this Blackberry Chip Ice Cream that I saw in the Food Network Magazine. Thank you, Pioneer Woman. Here’s the recipe from her site. Ironically, it doesn’t include the 4 ounces of semisweet chocolate that you throw in at the end. I say ironically because, although I never discriminate against chocolate, I thought it would be better without it.
Needless to say, I’m kind of into PW lately.
Saturday: I made these Fresh Cherry Scones that I came across on Sweet Pea’s Kitchen.
Obviously, I went rustic instead of following her directions. The point was to get rid of the last of my cherries, not spend an hour folding dough like an envelope.
Sunday: I didn’t leave the house today; my favorite kind of Sunday. I did manage to make this Asparagus en Papillote from the new Weight Watchers 50th Anniversary Cookbook. I don’t follow the Points system anymore, but I couldn’t resist this book. Besides, I had a coupon. I really can’t wait to delve into it a little bit more; there’s a few snippets of history throughout.
As for the asparagus, I always thought en papillote meant in paper. I guess in this case it means in aluminum foil. Eh, whatever works. Perfectly steamed in the oven at 450 for 20 minutes and simply tossed with olive oil, lemon juice, and salt and pepper.
All in all, a pretty low-key weekend. I just ran a couple of errands, did some work, and watched Lonesome Dove on Netflix. I’ll be going now as it’s time for Dexter.
Eat Well and Savor.