Archive for the ‘Wine’ Category

Excelente. I got such a good night’s sleep, and that makes a world of difference in how my day goes…I went to bed last night at 9:15, and got up at 6:15 this morning.

Breakfast: Fresh juice and later whole grain toast topped with peanut butter, and a cup o’ tea.
Mid-morning snack: Hot mocha
Lunch: Leftover Happy Rice, lentil salad, garbanzo salad.

Dying to know what I’ve been dining on the past day or so? Were you lying awake at night, wondering?

I know, I know.

So here’s a (partial) recap!

(Note: That goo in the jar isn’t a science experiment. It’s breakfast. I ran out of to-go cups since I’ve been running home from work and leaving everything behind. The jar sufficed, although it didn’t keep the oats as warm as my travel cups do).

Not pictured: SMS Cake!

Tuesday- Ran 4.5 miles home from work
Wednesday- 55 minutes at gym
Thursday- I plan to work out after work…we’ll see!

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Afternoon snack: A big apple and later a granola bar from the vending machine
Dinner: A glass of wine, parsley & garlic bean burgers, kale chips

This wine was pretty blah. It’s a dry white wine, a Whole Foods brand Pinot Grigio, that we got for the yesterday’s risotto recipe. But it’s Friday. And desperate times call for desperate measures….

First up, a nice bed of salad greens topped with creamy goat cheese crumbles and sunflower seeds, drizzled with olive oil…

Time to make the kale chips.…before…………………………and…….after…………….

The bean burger mix…….

Bean burger ingredients:
-3 cups cooked pinto beans (you can used canned if you want to)
-handful of fresh parsley, finely chopped
-1 clove of garlic, minced
-6 tbs of flour (I used spelt flour)
-1 and 1/2 tbs of water

1. Mash the beans. I placed them on a large cutting board, and went to town with a rolling pin. If you don’t have a rolling pin, mash the beans with a fork.
2. Place mashed beans in a bowl. Add the parsley, garlic, and flour. Season with salt and pepper, and mix well.
3. Add the water. Keep mixing until well combined.
4. In your hands, form the bean mix into patties. This makes about 8 small patties.
5. In a greased pan (I heated a frying pan with a generous drizzle of olive oil), cook on one side for 5 minutes over medium to high heat.
6. Flip burgers over; heat on other side for 5 minutes.
7. Ready to serve!

Fry, baby, fry!

Dinner is served.

I was trying to go all healthy with the bean burgers, but I wasn’t really sure what to expect….The bean burgers were surprisingly delicious and satisfying! The parsley and garlic were team players in the flavor department…what a great contribution they made. And the pinto beans were so good! I kept shoveling them into my mouth as I was making the bean mix….Who knew beans could be so desirable?………The kale chips weren’t bad, but didn’t come out with the potato-chip effect like they did last time. I cooked them less time and added less salt, and totally skipped the parmesan cheese. I think next time I will use the original recipe.

Zzzzzzzzz…tired……I really don’t want to think about the disaster area in the kitchen….Can I clean up tomorrow?!?

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I met up with my friend Peggy and we enjoyed Happy Hour at Blue Star Cafeteria. We had some good one-on-one time!…The grilled cheese at BSC is to die for, and the Kiona Riesling is my new favorite.

Dinner: Grilled cheese sandwich and 2 glasses of Riesling
Dessert: I had half a pint of my favorite ice cream: Amy’s Mexican Vanilla while catching up one some 30 Rock episodes. My kind of Friday night! 🙂

Looking forward to a relaxed weekend. I hope you are too!

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Recap from yesterday: I came home and had a little happy hour for myself: white wine, cheese from Spain, homemade bread, and olive oil.

Last night was a stare-at-the-tv kind of night. I even when out and bought Ben & Jerry’s to go along with it. I might have eaten the whole pint! Not something I really want to admit, but well, it’s part of the blog. I’ve strayed from the path to healthy living and eating the last couple of days, but well, I’m back on the path again so here we go…

Breakfast: Lucas brought me a juice in bed. How good is this man? The fresh juice had carrots, apple, lemon, ginger, and I think some grapefruit. Later at work, I had Ezekiel toast with crunchy peanut butter and agave nectar.

TGIF, and I mean it. This week has been e-t-e-r-n-a-l.

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Get yer carbs on

Today was over in the blink of an eye. I knocked out one creative writing assignment, but that was the only thing I managed to do in the three hours after lunch! Still a good day though….I got in a nice run at Town Lake, and we had a fun dinner with my parents and Liz and Jill.

A slow-as-molasses 10k at Town Lake…..The crowds were out today! Must be a lot of those folks in town for the marathon.

Snacks: Dried currants and an apple
Dinner: Salad greens with honey dijon dressing and a large portion of spaghetti with meat sauce and parmesan, homemade bread, and white wine. We had to carb up Mom and Jill for the big race tomorrow!

As per usual, credit goes to Lucas for this amazing feast.

Early morning tomorrow! Heading out at 6:00 am to support my Marathoners!

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Three cheers for Girls’ Night Out!

Happy Hour:
Apparently Sampaio closed down, so we headed next door to Blue Star Cafeteria. Uh, can I say thank you Sampaio for closing down, or else I would have never discovered the wonder that is The Grilled Cheese Sandwich at Blue Star?!?!

Grilled Cheese Sandwich
Imported swiss, provolone, cheddar & gorgonzola cheeses on sourdough served with apple & dried fruit chutney and dijon mustard.


Afternoon snack: 7 Cali figs and later a banana
Happy Hour/Dinner: Grilled cheese sandwich and 2 glasses of Reisling

My friend Peggy ordered this beautiful pink drink: cranberry juice with sparkling French wine. I had two glasses of the house Riesling. I should have asked the name of it—it was lovely!

After our gabfest at BSC, we headed over to see “It’s Complicated.” A cute film—lots of laughs, and I LOVE Meryl, Steve, and Alec. (Yeah, we’re on a first name basis).

Gym: Treadmill – 25 minutes jogging (6.8 mph) and 20 minutes walking (4.0 mph)

It was a fun night! I’m going to finish my cup of peppermint tea and hit the hay—so sleepy.

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Lucas and I spent over an hour driving around several neighborhoods in Austin, looking for “For Rent” signs in yards. We’re both fond of a place we saw a few days ago, but we just wanted to get a taste of what’s out there. Not much apparently. At least, not from what we saw. Still, I seem to be of the mindset of “If it isn’t on Craigslist, then it isn’t out there.” Because everyone posts on Craigslist, right? Wrong. But that’s what I like to think.

Anyway, we were in the midst of our search when hunger hit. We were thisclose to grabbing dinner at Chipotle. By thisclose, I mean we had pulled into the parking lot and had our hands on handles of the door, ready to make a mad dash for Mexican. Then I opened my big fat mouth and said, “But even if we eat here, we’d still have to cook tonight for lunch tomorrow.”

And with that, we headed home.


But not really, because we had Restaurant Night.  Look at this delish fish dish we made, inspired by the Fish Tacos & Shallot Ginger Dipping Sauce from Z’Tejas.

Afternoon snack: 4 delicious medjool dates
Pre-dinner: A whole wheat tortilla and a glass of red wine.
Dinner: 2 fish tacos. Grilled fish on a whole wheat tortilla, topped with shredded cabbage and carrots. A tangy dipping sauce jazzed it up.

Dessert: A serving of Swiss chocolate with nuts.

I’m getting sleepy. Very, very sleepy……

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2 Step Omelet

Dinner duty was mine tonight. In theory. Lucas ended up making the Happy Rice, and I, the omelets.

2-Step Omelets:
Step 1: Chop fresh spinach leaves.
Step 2: Crack two eggs into a bowl and mix well.

Ok, there are a couple of additional steps (recipe below), but really, this is easy stuff.

In theory.

Attempt #1/Room for Improvement

Attempt #2/Best in Show

Pre-dinner: A glass of red wine. I am loving the Wine Houdini. The wine stays good for at least 10 days!
Dinner: 1 spinach omelette and a side of Happy Rice.
Dessert: A serving of Swiss chocolate with nuts. (After my Chocolate Bar Hat Trick this past weekend, I probably should have said no…)

2 Step Omelets
(serves 2)

You need:
4 eggs
1/2 of a 9 oz bag of fresh spinach leaves
olive oil

Make 1 omelet at a time…

1) Chop spinach leaves into small, fine pieces
2) Beat two eggs in a small mixing bowl. Add salt and pepper.
3) Heat olive oil in a skillet or frying pan, over medium heat.
4) Once oil has thinned and spread throughout the pan, add the eggs to the pan.
5) When edges start to bubble and eggs appear half-way cooked, add spinach in a neat row down the middle of the pan. See above photo.
6) Gently lift one side of the omelet, and fold over the spinach. Do the same with the other side.
7) With care, flip entire omelet onto opposite side. Cook for a couple of minutes.
8) Ready to serve.

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Simple, easy, delicious

I’ve been really good about not watching TV lately (especially now that The Office is on hiatus!), but I’ve been hearing that  American Modern Family on ABC is hilarious, so I finally sat down to watch it tonight. It was cute, and there was moments when I laughed out loud, but I don’t think I would plan to watch it again. Probably better that way!

Pre-dinner: A banana and a couple of dried Cali figs
Dinner: A generous portion of whole wheat linguini with broccoli pesto and a glass of Malbec.

This is easy to make, and you will feel like a total chef! The below recipe is my own, but it was influenced by this recipe from Food Network.

1 bunch broccoli, coarsley chopped
1/2 cup of sunflower seeds (or seed/nut of your choice)
1/2 cup of grate parmiagiano-reggiano cheese
1 package of whole wheat linguini (or pasta of your choice)
olive oil

1) Bring a pot of salted water to a boil. Set up a large bowl of salted ice water. Cook the broccoli in the boiling water for 2 minutes, drain in a strainer, then place broccoli into the ice water. This will keep the broccoli crips and turn it a gorgeous, bright green.
2) Drain the broccoli. Place it in a food processor and puree until it is a coarse paste. Add the seeds and parmigiano and puree until smooth. Taste and adjust the seasoning; salt if desired.
3) Bring a large pot of salted water to boil, then add pasta. Cook as directed on package.
4) While the pasta is cooking, heat 3/4 cup of water in a large skillet, on medium-high. After 1 minute, add the broccoli pesto. Stir to combine; continue to heat for several minutes. (If desired, at a couple of table spoons of olive oil and stir well.
5) Drain pasta after it is cooked.
6) In the same pot, add the pesto onto pasta, mix well. Ready to serve! (Makes 4 large portions)

Ran 4.5 miles home from work. Perfect weather for running–not too hot, not too cold!…..Still, I miss the cold. Come back!

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Crashing & burning

9:13 pm:
Crashing and burning. Zombie mode commencing…now.

Lucas is still watching Harry Potter & The Half-Blood Prince. BOring…I left after 30 minutes or so. Good choice, as I then taught myself to subscribe to and download podcasts to my Ipod! Por fin! (Finally!)

Pre-dinner: 6 dried Cali figs and a glass of red wine
Dinner: Big salad and Happy Rice
Dessert: Chocolate

Gym workout.
Warm up: walk to gym
15 minutes sretching/abs
15 minutes arms
25 minutes legs
5 minutes stretching
Cool down: walk back to work

My new Shape magazine came in the mail today. Katherine McPhee is on the cover—what the hell is she thinking with that terrible blonde bob?!?!? Blech.

Awfully critical tonight, aren’t I?

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