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Tag Archives: pumpkin spice
Time for a quick update on this past weekend. First off, the big news of the weekend was that our house went up on the market on Friday! It’s the beginning of a new phase, and though slightly scary, very exciting! The best part is, I have to keep the house perfectly clean all the time…so it’s a great motivator and I LOVE living in a clean house! Read more here.
Friday night, we experimented and made a big batch of She Crab Soup! It was my first attempt and turned out splendidly.
Saturday, we slept in, then met our friends Dave & Rachel for a late breakfast at Janet’s Eatery in Greer. The food was pretty good, though I have to admit, I was disappointed that the cheese was the fake slices and the coffee was weak. Everything else was good. Then I went over to my friend Gina’s house to talk about JuicePlus+ and catch up on our lives (plus, she gave me a delicious pumpkin spice scone with molasses ginger icing and a splendid cup of coffee). Gina is awesome! She’s a stay-at-home mom with 3 kids, a beautifully landscaped yard, and has a passion for natural and organic cooking.
Saturday lunch, my sister and nephews stopped over. I heated up leftover she crab soup and we chatted, while she picked through the clothes and movies I’m getting rid of (check out for sale items here). Then we packed up and drove out to Bryan’s parents’ house for his nephew Isaac’s 2nd birthday! We had grilled turkey hotdogs with turkey chili, homemade slaw, mustard and onions, on whole wheat buns! Bryan and I both passed on the cake (even though it was carrot cake, one of my favorites). His mom asked, “What is with you people?!” We’re just trying to cut back on sugar in general. I ate sliced apples and a banana instead and was completely satisfied. And I didn’t have that horrible feeling in the pit of my stomach because it was trying to process so much sugar!
Sunday morning, Bryan made me organic waffles and 2 eggs with a cup of hot tea for breakfast while I studied our Sunday School lesson (we teach 4th grade). He had grits instead of waffles. Lunch was whitefish seared in a little butter and olive oil with Adobo, green beans with garlic, brown rice, and a small bowl of, you guessed it, she crab soup. I had a late afternoon snack and finished up Thursday night’s salad (romaine, avocado, broccoli, red pepper, onion, tomato, sunflower seed, and balsamic vinagrette). Then I made a delicious veggie stirfry for dinner (red pepper, snow peas, onion, cauliflower with garlic, rice wine vinegar and a little soy sauce). Bryan seared up some beef tips for the guys (Bryan’s best friend Joshua came over and made gingersnaps, and my cousin Ryan brought his roommates over to get off campus after church). A fun evening was had by all.
This morning, I started the day with a homemade pumpkin spice latte (8 oz. coffee, 8 oz. milk, 1 tsp. prepared pumpkin, and 2 Tbsp. or so of the molasses ginger icing from the pumpkin spice scone recipe above). I had a half of a multigrain pita filled with feta, mint and radishes for breakfast. Lunch will be leftover brown rice and fish with some Chinese veggies. Dinner is TBD. I have my personal trainer clients coming over tonight, so it will likely be a smoothie or cereal with fruit before heading to the gym with Bryan.
Happy Monday! How was your weekend? Did you cook something new this weekend? Let me know in the comments below.