Weekend recap (to the shock and surprise of no one)

Monday, October 21, 2013

Monday again so soon?

I am not pleased about this, but hey, what can you do?

How was your weekend? Mine was great! It went by way too quickly (which all good things tend to do), but I got to enjoy time with family and I had MY SECOND TO LAST LONG RUN BEFORE THE MARATHON!

You have NO idea how happy this makes me! While I didn't have to run for over 3 hours this Sunday, running 12 miles is certainly nothing to scoff at, so I'm marking today as my official first day of tapering! Instead of running 5 miles, then 8 miles and then 5 miles this week, my schedule is 3 miles tonight, 5 on Wednesday, and 3 on Thursday. Doesn't that sound like heaven? I'll have time for so many more activities!

Sunday's run was actually really, really good. Had I tacked on just one more mile, I would've had myself a nice sub-2 half marathon! I've been running all of my distances over 10 miles at around a 10:15 per/mile pace, but this weekend I cruised along at a nice 9:00 min/mile stride. The entire time I felt like Ricky Bobby: "I WANNA GO FAST!" (cuz it sure felt fast to me!)

The weekend following my and my mom's birthdays is usually when we all get together to celebrate, and this year we had our little shindig at a charity corn hole tournament at a bar up in Greenwood. My mom is a member of their rotary club and was volunteering at the event, so that's how I found myself drinking whiskey and Diet Cokes at 11 o'clock on Saturday morning.

After the tournament, we went back to my mom's house to exchange presents (OMG! YAY!) and then had lunch at a restaurant called The Stacked Pickle. I tried their Spinach-Berry Salad because I'm a HUGE fan of any salad resembling O'Charley's California Chicken Salad (arguably one of my favorite foods!).

I usually bake the cake for our mutual birthday party and this year I wanted to try something new, so I made an apple spice cake with salted caramel frosting. I've never attempted making my own caramel before because I have a nasty habit of burning any and all liquids on the stove, but I took my time, was super patient, and the end result was fantastic! I now have another excellent frosting to add to my baking repertoire.



Word to the wise? Apple cake made with real apple filling is super moist wet and will be a huge pain in your rear to remove from the baking pans. It may very well rip apart completely and leave you crying on the kitchen floor at 1 o'clock in the morning because the cakes are being stupid and you're just so, so tired.

And once again, my family spoiled me for my birthday! I was ecstatic to open a gorgeous Vera Bradley wallet in my favorite pattern, Tutti Fruitti. (And the fact that it matches my new Fossil handbag perfectly is not lost on me.) My sister is somewhat of a Vera expert and knew I'd love it!



My mom presented me with a jar of Origins' Night-a-Mins face cream that I've been eyeballing for months (I've been taking my skin care very seriously over the past few years), and the gosh darn cutest owl mug I've ever seen! I enjoyed a hot cup of apple cider in it last night, and it was a hoot

Ha. You see what I did there?

On Sunday evening, Clayton was pretty jazzed about the Colts and Broncos football game, so I wanted to make a special dinner to honor Peyton's return to Indy. I made breaded salmon (we found a bag of amazing bread crumbs that had a mixture of Cajun spices and other seasonings) and roasted Brussels sprouts (my sister swears by these). I've now accepted that no matter how hard I try to jazz up Brussels sprouts, my husband will not eat them; I ate the entire pan by myself.

To me these look scrumptious, but I realize that these may also look like some folks' worst nightmare.

If you're a veggie lover like me and my sister, here's the lowdown on making your own delicious, fiber-filled roasted Brussels sprouts: 

Take one carton of fresh Brussels sprouts (about 2 cups) and cut off the stems. (Frozen Brussels sprouts are wilt-y and gross, so stick with fresh ones from the produce aisle!) Toss them in a bowl with about 1/4 cup of extra virgin olive oil, a generous spoonful of garlic salt, a pinch of pepper, and some rosemary. After coating the Brussels sprouts with the oil and spice mixture, arrange them on a large baking sheet. Bake at 400° for about 35 minutes or until browned. Shake the Brussels sprouts every 7-8 minutes to ensure they brown evenly.

And enjoy!







P.S. I failed to post on Friday and let you know how my first night of teaching went. Since I'm here blogging today, it's safe to assume that teaching didn't actually kill me. I was a shaky mess right before class started and I probably breezed through the syllabus and introductory materials faster than I would have under different, less distressing circumstances, but I'm trying not to beat myself up or let it deter me from trying harder this week. I've never done anything like this before; it's not going to be perfect. And I'm okay with that. As long as I teach someone something and people enjoy my class, I'll be more than happy!

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1 comments

  1. Did you like the Stacked Pickle? We regularly go to two other restaurants that share the parking lot but have never been there! I hear they have fried pickles. :)

    ReplyDelete

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