Whole Foods post-work was a success my bloggin’ friends! I got a great stash for my trip this weekend…..
- vanilla soymilk
- coconut cream pie & pbj larabars
- Justin’s almond butter packets (plain + maple) —- anyone ever had this stuff before?! please do tell!
I plan on packing oats & bananas as well so I can make sure I have a breakfast of champions! There may or may not be some wine drinking takin place so gotta fuel up 😉
I also picked up these beauties
My previous basil plant has been lookin’ a lil, shall we say, lackluster (bad plant mommy 😦 ) so I decided it was time for a replacement…. sayonara sucker!
I also decided to splurge on a honeycrisp apple (or 2) after seeing them on Kristin’s post and drooling on my keyboard 😉
And since it was beautiful 70 degrees and partly sunny out, I chose to partake in some of this on our back patio
while watchin’ this crazy fool bark at squirrels 50 feet away up in a tree — ’cause that’s ever gonna happen Lu!
Once The Man got home we set out to run some errands and the weirdest thing ever happened to us, I don’t quite know how to describe this situation hahaha but let’s just say it included an 80 year old lady, us being blocked into a Pier 1 parking lot and then said lady backing up at like 20 mph onto a curb — I’m talking a half cars length jacked up there…. yea, no words.
After that minor incident it was time to head back home for dinner!
Tonight I made a recipe I saw over at homegirl Lauren’s website that I knew I just HAD to try 🙂 Check out her awesome site for the ingredients!
SENSATIONAL STUFFED SPUDS!!
I had baked the sweet potatoes (400F for about 45 minutes) right after work while I was sittin’ on the porch w/ my wine (multi-tasking?) – and just left them in a baking dish covered while we were out errand running/bein’ run over by grannies (??) and when we got back they were ready to go!
Here’s what you need for the topping (plus salt/pepper to taste)
Check out how super-fantastic this avocado was — it was at just the stage of ripeness perfection
Then I just heated up the ol’ oven to 375F and put the taters, topped with feta, back in for a few to warm up and heat cheese
Then top the sweet taters with the bean/avocado/tomato topping and voila!!
No words once again. All I can say is this dish was FANTASTIC to the max. Holy cow!
Lauren, you rock girlie, thanks for this fantabulous recipe that I hope others will get to try too — sooooo healthy, soooo good, ah yes 🙂
Well I have mountains of laundry to tackle before this weekend’s adventures, but I want to leave you friends with these last things tonight!
Gushy mushy moment of the century haha (praying the Man is not reading today, or any of his friends, sorry honey!)
Me emailing the man at work: “How’s work? I am really missin’ you today for some cuuuurrraaazzzzzy reason ;)”
The Man back to me: “Now u know how I always feel!!!!!!”
Okay, I literally may have almost started crying right then and there from the sweetness…. yes, I may be a bit lame 😛
Check out this awesome pumpkin butter giveaway (sound familiar peeps?!)
Not only could you win a jar of TJ’s finest, but the lovely Danica is giving away some other pumpkin goodies to go with, does she rock or what?!?!
Alright my lovelies…. see everyone tomorrow for perhaps a few more hints on this weekend’s adventures 😉 NIGHT!!