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More Sweating in the Kitchen

Again, a “non-traditional” take on my #Elf4Health assignment for today. Though I will indeed be working out today (pushed off til later so that I could get a handle on cooking), and I did run (7 miles on the TM without pain wooooo) yesterday, the “new” sweat that I worked on was over the oven. So far, the only thing that I have made in the past 24 hours that I have ever made before was made this morning, my jalapeno-cheddar cornbread muffins (recipe to come, but a fairly standard one.  Just google around).  Take 2 of the pecan pie came out far better than the mini pies, and I created an oatmeal-pecan crust for it and was able to add the Crown Royal in for Round 2 so #victory.

Far superior.

Far superior.

Zoe being "helpful." She would not survive out in the world on her own, I can tell you that much.

Zoe being “helpful.” She would not survive out in the world on her own, I can tell you that much.

I went ahead and roasted the bnut squash while the pecan pie was cooking (trick–use a ceramic veggie peeler to peel the squash). And I’m not going to lie, the pieces look goooorgeous. And I may have tried one of the smaller pieces and they were nom. Whoopsy.

I shredded the cheddar (by hand! Thank god for those hard-earned muscles! #sweat) just prior to cooking the muffins. Like coffee beans being the best when fresh ground, cheese is best fresh shredded–worth the extra 5 minutes.  Unfortunately, I think I left them in a minute or 2 too long, but they will still be delicious.

Ready to go

Ready to go

This was when I went to turn them halfway through.

This was when I went to turn them halfway through.

Yeah, 1-2 minutes over. OHHHH wellYeah, 1-2 minutes over. OHHHH well

Then back to the (regular) grocery store for tortillas, and a few other odds and ends so that I can finish my prep this afternoon. This pm, I need to prep/assemble the enchiladas (all I will have to do tomorrow is pop them in the oven to heat through), steam the haricot vert, and decide if I want to do the buttercream today or tomorrow, and if I am going to make sweet cornbread muffins as well. And make my maple mustardo. Then I have to clean ALL THE THINGS (see? more #sweating!), work out (#sweat; today will likely be back (my fave) after a spin bike warm up), and, if I am still feeling ambitious, assemble the side table to go next to our couch (definitely #sweat–we know how well furniture assembly goes).

Tomorrow’s menu will be as follows:

Bevs:

*Rose Champagne

*Pumpkin Beer

*Sparkling Cranberry

Dinner:

*Turkey, Cranberry, and Chipotle Pumpkin Enchiladas

*Haricot Vert and Butternut Squash Salad with Shallots, Black Mission Figs, Pecans, and Maple Mustardo

*Jalapeno Cheddar Cornbread

*Assorted Olives from WFM Olive Bar

*Pacific Foods Cranberry Sauce (Jellied)

*Homemade Cranberry Preserves

Dessert:

*Cranberry Cupcakes with Chai-Apple Cider-Cranberry Compote and Cran-Apple Cider Frosting (may be just Cran, going to see how it works)

*Mini Pecan Pies and Crown Royal-Pecan Pie Tart with Oat-Pecan Crust

*Mini Panetone (store bought)

*Pumpkin Ice Cream (Whole Foods)

*Sweet Ophelia Cherry Pecan Chocolate

Am I a little Miss Susie Homemaker or What????

If I do not return, I hope you fools have a wonderful and family-filled day. I think I am going to do my own Turkey Trot (no need to pay for it, plus it’ll be cold) before my mom and bro arrive mid-morning, and then hopefully Alex will get out around 6 or 7 so that we can have dinner at a respectable hour.  I don’t do well if I have to wait for food, and I really don’t want to ruin my dinner. Because, let’s face it, I worked hard enough on it!

#sweat methinks….

Peace out, kids.

I am an #Elf4Health!

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