Sunday, November 29, 2009
Saturday, November 28, 2009
Tuesday, November 24, 2009
- Take artwork to be framed at Michaels (60% off coupon in the mail this weekend, score!).
- Buy bedding for the downstairs guest room and the Master bedroom. The ongoing debate over white bedding continues. The dog sleeps with us (yes, save your comments since I know we're breaking the one rule of dog ownership), so I need something that can be washed frequently and won't require ironing. Ideas? Please help.
- Hang remaining shelves and anything else ready to go. We have some things that have been in closets/storage since we closed on the house 18 months ago. Embarrassing.
- Trim hydrangeas and butterfly bushes.
- Make some batches of something since we have no food in the freezer...butternut squash soup, chili, pasta sauce.
- Start Chranukkah, Christmakkah, or whatever you want to call it, shopping. 17 days until Hanukkah and 29 days until Christmas. Yes, it's all very confusing, but somehow it works.
- Finish custom orders.
- Give Vella a bath. She smells like Doritos. Or, maybe Doritos smell like dogs? Ponder away in your spare time.
- Take Vella for a pedicure. We don't attempt this, it's like she's having her leg cut off. Geez.
Friday, November 20, 2009
Wednesday, November 18, 2009
3 cups canned pumpkin puree
1 1/2 cups vegetable oil
4 cups white sugar
4 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground nutmeg
1 1/2 teaspoons ground cloves
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three (9x5 inch) loaf pans.In a large bowl, mix together the pumpkin, oil, sugar, and eggs. Combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves; stir into the pumpkin mixture until well blended. Divide the batter evenly between the prepared pans.
Bake in preheated oven for 45 minutes to 1 hour. The top of the loaf should spring back when lightly pressed.
Tuesday, November 17, 2009
Sunday, November 15, 2009
One Republic opened the show with a great 30-minute set...check them out here. You'll recognize Stay Awake and Apologize from the radio.
And the best quote of the night was, "This is yuppiest concert of the year!" That was just fine by us considering the last concert we went to was DMB at the Garden, which always draws a crowd interested in "extracurricular" activities at the concert if you catch my drift.
Saturday, November 14, 2009
Friday, November 13, 2009
My sister recommended this recipe from Rachael Ray's first 30-Minute Meals cookbook. I'm adding a big handful of sugar snap peas and the chicken is marinating as we speak.
Cashew! God Bless You Chicken
1 box jasmine rice
1 pound of boneless, skinless chicken breast, diced
2 TB sesame oil, divided
2 cloves garlic, minced and mashed
2 TB rice wine, rice vinegar, dry sherry, or sake
A couple shakes of crushed red pepper
Black pepper, to taste
1 large carrot, peeled and diced into small cu bes
1 red bell pepper, seeded and diced
1 can (about 7 ounces) sliced water chestnuts, drained and coarsely chopped
3 TB Hoisin sauce
2 handfuls cashews
3 green onions, thinly sliced on an angle
Marinade chicken with 1 TB of the oil, the garlic, rice wine, red pepper, and black pepper.
Meanwhile, following directions on box, start the rice.
Heat the rest of the oil (1 TB) in a wok or large nonstick skillet over high heat until it smokes.
Add carrot and stir-fry for 2 or 3 minutes.
Add the coated chicken and cook another 3 or 4 minutes.
Toss in the bell pepper and chestnuts. Heat through for 1 minute. **If you would like the cashews a bit soft, add them now also.**
Add the Hoisin and toss to coat evenly.
Dump chicken out over a bed of jasmine rice and top with cashews and green onions.
Tuesday, November 10, 2009
Monday, November 9, 2009
This week was a good example of a four-day workout week.
Monday - 2.5-mile Run; 1 Core Strength Training Circuit
Tuesday - 2.5-mile Run, 1 Mile on the StairMaster
Wednesday - Day Off
Thursday - Day Off
Friday - Weight Training
Saturday - Day Off
Sunday - 4-mile Run
Dead Lifts w/ a Row (I use a 35 or 40 lbs. bar)
Forward Lunge with Press(using a lat pull down machine or something similar, ensuring that it's set at shoulder height)
50 Jumping Jacks Holding a Balance Bar at Chest Level (15 lbs.)
I can't stress how much I believe in interval and core strength training when you're race training. Check out Hal Higdon's website. His training programs always incorporate interval and core training, which will prevent injury and increase your endurance as you log miles. The best part is that you can find ways to incorporate these in your schedule if you can't get to a gym.
Sunday, November 8, 2009
Below is the recipe for the Cheddar & Chive Biscuits they serve. I think I'll make these for the holidays.
1 1/2 Cups Flour
2 Tsp Baking Powder
1 Tsp Salt
1/4 Tsp Cayenne Pepper
3 Tbsp Shortening
3 Tbsp Butter
1 Tbsp Chopped Chives
1 Cup Sharp Cheddar (Shredded)
1 1/4 Cup Cream
1. Mix together the flour, baking powder, salt and cayenne.
2. Cut the shortening and butter into the flour mix. DO NOT OVERWORK.
3. DO leave the butter and shortening in small pieces.
4. Toss in the chives and cheese.
5. Toss in the cream, just until mixture comes together. DO NOT mix too much.
6. Bake at 375 for 15-17 minutes.
Thursday, November 5, 2009
Vella had something else in mind since she ATE the right shoe this morning. Yup, chewed the heel to bits while I was in the shower. She plucked the shoe right off the "needs to go with me to work" pile on the bed. So, I'm wearing a pair of JCrew Big Bow slingbacks instead. Life goes on, they're just shoes. JCrew doesn't sell them anymore, I'll have to look on eBay. But I did tell my little Odie if she does it again, she's getting a one-way ticket to Abu Dhabi.
Tuesday, November 3, 2009
Now, what should I buy with my $50 off $100 of in-store purchases? I'll make the trip to one of the Manhattan stores tomorrow and report back!