1) Super Bowl
Super Bowl weekend turned out better than I could have imagined: YEAH GIANTS! I was so surprised they won, but then again, I irrationally hate Boston teams (this comes from being a die-hard Yankees fan) so I was thrilled! I don't really have much else to say about yesterday, except that I ate way too much and fell off my healthy eating wagon. A couple of friends at work and I have been using SparkPeople to lose weight and I love the site! It has a nutritional tracker, exercise track/plan and tons of articles and supportive people. It isn't just for people who are trying to lose weight either; you can also choose the option to "get healthy" and it gives you all kind of support for that as well.
2) New Purchases
Craft stores with Kate = trouble. I spent way more than I meant! I will admit that it was stuff I needed, but I'm not used to the price tag that comes with crafting + I'm way too addicted to fun crafting stuff to enter those stores without buying too much anyway!3) Food
I didn't take a picture but I've just got to share this lentil soup recipe. Nick and I have made it twice but somehow I always forgot to get my camera involved. It is from Epicurious and it was so delicious. I would eat it everyday! I highly recommend it- if you don't want to eat vegetarian, I'm sure it would be good with some sausage or bacon in it!
Below is the recipe edited for how we made it (to find the full recipe, click on the link above):
Ingredients3 tablespoons extra–virgin olive oil
2 cups chopped onions
1 cup chopped celery stalks
1 cup chopped carrots
2 garlic cloves, chopped
4 cups (or more) vegetable broth
1 1/4 cups lentils, rinsed, drained
1 14 1/2–ounce can diced tomatoes in juice *Italian style
Heat oil in heavy large saucepan over medium–high heat. Add onions, celery, carrots, and garlic; sauté until vegetables begin to brown, about 15 minutes. Add 4 cups broth, lentils, and tomatoes with juice and bring to boil. Reduce heat to medium–low, cover, and simmer until lentils are tender, about 35 minutes.
Transfer 2 cups soup (mostly solids) to blender and puree until smooth. Return puree to soup in pan; thin soup with more broth by 1/4 cupfuls, if too thick. Season with salt, pepper, and a splash of *lemon, if desired. Ladle soup into bowls.
Enjoy with corn bread!
4) Love the hat!
Almost done with the hat! I just need to thread a piece of yarn on the top and pull, but you can get a perfectly good idea from this WIP picture. The color is actually a little darker than that but I couldn't get it quite right with photoshop.