Those that really know me know that Nathan is the chef in the house. Sure I cook, the simple things, you know the stuff you eat every week...pasta dishes, casseroles, Mexican dishes...
Nathan came home with a recipe in mind that he found out of one of our books, and let me tell you...damn! Best steak ever!
Bella thought it was a fancy occasion and decided to wear a pretty necklace for the event. The rest of the night was pretty relaxing with a DVD from Netflix.
I don't know what your market is called wherever all of you live but here we go to Publix. It looks like this
Anyway, this post most certainly is NOT about a stupid shopping market...it is about a delicious recipe of the salad kind. You've done it, we've all done it...its FREE SAMPLES TIME! Oooh how we love free sample time at the grocery store. This one particular time I stopped at the "Aprons Booth" and they were making this delicious Greek cucumber salad. It seriously blew my socks off with its tastiness, and I said we've got to make this. We grabbed the card & the ingredients: (this is where you might want to practice that copy and paste sequence)
Ingredients 1 cucumber 1 pint cherry tomatoes 1/2 cup pre-diced onions 1/2 cup Greek salad dressing 1/2 teaspoon Greek seasoning 1/4 teaspoon kosher salt
Prep
Peel cucumber, if desired, then cut in half lengthwise. Slice thinly and place in medium bowl.
Cut cherry tomatoes lengthwise into quarters; add to cucumbers.
Steps
Stir in remaining ingredients until evenly coated.
Let stand 10–15 minutes to blend flavors. Stir and serve.CALORIES: 140kcal; FAT 11g; CHOL 0mg; SODIUM 520mg; CARB 31g; FIBER 2g; PROTEIN 1g; VIT A 15%; VIT C 20%; CALC 2%; IRON 2%
Not only is it quick and easy, but its deliciouso and is a great alternative to regular 'ol tradish salad. The only thing I added on top that the recipe didn't call for was some Feta Cheese, I highly recommend you do it.
BAM! There it is. I don't have a fancy camera, although I'd like one....so I take a lot of random crappy pics with my severely outdated phone. This is the last time I'm apologizing for it. Ok maybe not.
Lunch is called “dinner” and dinner is called “supper”…but lunch is dinner, too.
Beans (carb) are a meal, so long as cornbread (carb) is the side.
Black eyed peas are to be eaten on New Years Day in order to bring luck your way for the year.
Okra, beets, squash, and turnips are popular vegetables.
Pickles and okra are best when fried.
Potatoes are the favorite vegetable among all. They’re best when fried.
There’s a great way to prepare every meat – chicken fried steak, fried chicken, fried pork chops, fried catfish, etc.
All beef in the country is lean “because you take it to the butcher to be prepared”…
When pecan trees are producing, you make pecan pie. Constantly.
Goulash is a meal that’s prepared NUMEROUS ways, but staple ingredients include ground beef, tomatoes, and rice.
Tea is sweetened, with sugar, unless otherwise specified. Milk is assumed to be whole. If you buy low-fat milk, it’s 2%. A “hot sandwich” is an open-faced burger on top of fries, piled with gravy. An order of biscuits and gravy consists of TWO biscuits, halved, and swimming in gravy. There’s chicken fried chicken and chicken fried steak – pounded meat dipped in batter and deep-fat fried and smothered in gravy.
A lesson in Greek yogurt:
Q: What makes Greek yogurt "Greek"?
A: Greek yogurt found in the US is made from pasteurized cow’s milk, versus the raw goat’s or sheep’s milk in “real” Greek yogurt. Greek yogurt, known for its thick texture, is due to the extensive straining that removes most of the yogurt’s liquid whey. With the removal of whey, the lactose and sugar content are lower, leaving a thicker, highly concentrated, tart product containing almost twice the protein of regular yogurt. Greek yogurt also causes fewer side effects for those suffering from lactose intolerance.
Q: What makes Greek yogurt so versatile?
A: Due to the thickness of the yogurt, it is easier to cook with and is less likely to “break up” when heated in cooking.
Q: Which Greek yogurt is the best? There’s so many out there! A: According to the Chicago Tribune’s blind taste test….the 0% fat Greek yogurts (best to worst):
Fage
Okios
Chobani
Siggis Icelandic Yogurt
Trader Joe’s
A huge thanks to Kristina at Stonyfield Farm who sent me Okios coupons for free 16 ounce Okios Greek yogurt! Thank you, Kristina! While I will have to keep a coupon or 2 to try new flavors, you have a chance to win a FREE 16 OUNCE OKIOS COUPON (among many other things) by entering into the Prevention Cookbook. It's a win-win, I'm tellin' ya!
Another huge thanks to Shari at Chobani for sending samples to try! I don't think there's a flavor out there I won't get to sample. So excited -- thank you, Chobani (and Shari!)!
Complete coincidence on both Chobani and Okios fun arriving today. While I've tried Okios, I am yet to try Chobani. I will give a full review once I've formed a solid opinion.
Yogurt lovers: Have you tried Greek yogurt? Do you like it better than regular yogurt? Do you have a preference for one brand over the other?
For those wonderful individuals who have already entered into the Prevention Cookbook, your recipes look delectable! If you haven't heard about the Prevention Cookbook, please go here! Wouldn't YOU like to start the new year with a bundle of healthy new recipes to try!?
I thought so!
*!*!*!*!*!*! HELP *!*!*!*!*!*! Google Readers: Is there a way to respond to leave comments on blogs from Google Reader? I am kind of slow when it comes to this stuff, and work has officially blocked everything fun (gmail, blogs, everything - AH!). Thanks in advance!
Also, preventionrd.com / preventionrd.blogspot.com is in the works! My projected switch date to Wordpress is December 23rd! Trying to keep you all in the loop so we don't lose touch!
My favorite mornings are those that start with oats and laptop time (blogging) time. Oh, and cappuccino. Absolutely cannot forget the cappuccino.
And not any oats, bloggies...the best oats. Oats a la pumpkin butter! With Splenda brown sugar, turbinado, and pecans. Mmmmm! To DIE for!!!
What's your favorite way to start your morning?
Sadly, Lily's toe is hurt. She was playing with her sissy yesterday, though we're not sure what actually happened. Sweetie pie has been limping around looking all pathetic since it happened. She's going in to see the doggie doc this afternoon. Poor punkin...
Literally, she's looked like this since yesterday. Doesn't she just look...sad? And pathetic?
Count her chins..that always makes me smile.
Lunch today was Tuna Edamame Salad, light string cheese, a Nutridel cookie, and a can of Zevia. It was a really satisfying lunch -- one of the most satisfying I've had in a long time! High-five, self, for planning ahead and making that tuna salad last night!!
The wonderful people at The Healthy Baking Company sent me suncakes and Heart Thrive Meals-to-go. Not only are they adorable, but check this out...
One 2-ounce Heart Thrive contains...
~150-165 calories
~2 grams of fat
~32 grams of carbohydrate
~6 grams of fiber
~15 mg sodium
~6-7 grams of protein
~260 mg calcium
Ingredients in the Apricot Heart Thrive: Oats, unsulfured apricots, brown rice syrup, brown rice flour, soy protein concentrate, soy flour, inulin (chicory root extract), rice bran, natural fruit juice, dried plums, dried apples, dried pears, orange peel, calcium citrate, almond extract.
Facts: Vegan, wheat-free, dairy free, no preservatives, no GMO, low glycemic index
Taste: A
Nutrition: A-
These Heart Thrives are GOOD! My only regret is that they're not lower in calories. Hence the minus. Would I recommend this product? ABSOLUTELY! The Heart Thrive was extremely filling, but I would need something more to call it a meal. Though, I do have the appetite of a heifer.
Thank you, Mark over at The Healthy Baking Company for the tasty samples! If you're interested in trying Suncakes or Heart Thrives, go here.
BEST PART!! If you place an order, you get SIX FREE Heart Thrives/Suncakes...and I do, too! Did you hear that?! Drop my name or blog name saying that you heard about The Healthy Baking Company through me and you get 6 FREE items with your order!
You may also be a lucky recipient of a suncake or Heart Thrive if you participate in this...
I received a slew of recipes yesterday for the cookbook but none yet today. :( Don't forget to send your recipe(s) to Mrs.RD44@gmail.com! You will be the lucky recipient of tried and true favorite recipes and also enter to win a fabulous giveaway (which will be edible!). Up to 12 entries per person! Go here for more details!
In nutrition and health news...
Will the Food Guide Pyramid eventually include weekend and holiday guidelines? Studies show that weekend eating habits are as terrible as at the holidays. Researchers at the University of Pittsburgh found that the quantity and quality of foods eaten during a meal over the course of the day differs considerably on weekends and and holidays [1]. If you're anything like me, that's not an understatement in the least.
Question: Do you think it's sensible to add holiday and weekend guidelines to the Food Guide Pyramid?
Have a good evening, all...and to all a goodnight! Just kidding...I'll be poking around reading blogs later!
[1]. Leff Ritchie, Amanda. Should Guidelines For Weekend and Holiday Eating Be Incorporated Into Food Pyramid? University of Pittsburgh. December 11, 2009.
Hubby and I stayed in last night with homemade broccoli cheese fondue and a great movie by the fire. I can't remember the last time we had such a relaxing night in. Lily is finally starting to display less and less constant puppiness, requiring less and less non-stop supervision. And thus, husband and I can enjoy more and more cuddle (and meal) time. Ahhhhhhhh :)
Broccoli Cheese Fondue with carrots, broccoli, cauliflower, and bread to dip
Today has been an ACTIVE day, to say the least. I started my day with hockey game #1. Husband and I cleaned ALL afternoon, and then it was off to hockey game #2 for the day (scored a goal, woot!). I'ddddd say it's about time for a shower, wouldn't you? Eeeewww.
How cute is this...
My hubby's family enjoys reading my blog and his aunt even reads it to his grandma. Grandma says that my husband is "spoiled" with my "gourmet" cooking. While flattering, Grandma H, I think any cooking going down in this kitchen is a long shot from gourmet. Palatable and balanced is probably more like it!
I have received LOTS of delicious-looking recipes to my inbox since yesterday. I am so excited about the "Prevention Cookbook" and I'm so happy to hear that you are, too! Don't forget to submit your recipe(s) by January 1, 2010! Mrs.RD44@gmail.com !
I was laying in bed this morning desperately trying to fall back asleep after a late-night Christmas party (ending with "after-hours") and thought, "Wouldn't it be nice to get together a ton of PHENOM recipes with other bloggies and blog readers?". I don't know about you all, but most of my recipes are in Word document on my laptop, and so why not try to put together something fabulous of "our" own!?
So here's what I'm thinkin' for the Prevention Cookbook...
1. If you submit at least 1 recipe, you will receive a copy of the "cookbook".
2. If you submit at least 1 recipe, you will win 1 entry into a giveaway drawing (TBD as to what the prize will be, but I ASSURE you, it will be worth copying, pasting, and emailing me a favorite recipe!).
3. If you submit a recipe to one of several "categories", you win additional entries into the giveaway. Two recipes....2 entries...three recipes...3 entries, and so on*. And, of course, our recipe book grows.
* Up to 6 recipe entries per person -- one per recipe category, listed below.
4. Your blog site/name will be associated with your recipe(s) -- hello, blog traffic!
(Side note: Heretofore, don't pick a horrible recipe!)
5. Recipes should be relatively healthy (i.e. lard is bad, canola oil is good). If you have the nutritional information for your recipe, each recipe you enter wins you an ADDITIONAL entry for a total of 2 entries each and a total of 12 entries!
6. Email me your recipe(s) by January 1, 2010 (WEIRD, 2010!) to Mrs.RD44@gmail.com
Recipe categories will be:
salad
soup
appetizer and hors d'oeuvres
entree and main dishes
casseroles and side dishes
desserts and sweets
On January 1st, participants can expect a cookbook filled with delicious recipes delivered straight to their inbox, helping to start the new year right! Get to sendin'!
What can I say, I'm feeling like a very lucky girl today!
I received this (first!) blog award from the creative and lovely Rebecca of Chow and Chatter. Rebecca is a fellow Registered Dietitian who recently gave tribute to our profession, including information on how to become a dietitian. Thank you, Rebecca!
I would like to pass this award on to several blogs I love and am sure to read each day...
You ladies are all talented and wise and make my days more fun -- I love your sites and others do, too!
I also received another Giveaway package yesterday...
KREMA!!!! AKA another "hot item" in blogland!
Michelle of Lucky Taste Budsrandomly selected me as a winner of her Krema Natural Peanut Butter Giveaway. Krema is wonderfully creamy and is a richer, nuttier taste than most other peanut butters I've tried. Yum!
Thank you, Michelle!
Dinner last night was baked chicken breast, brown rice shrimp stir fry, and baked cauliflower.
Again, husband didn't think he'd like the cauliflower (what is this week make-husband-like-veggies-he-doesn't-like-week?).
Baked Cauliflower
3 cups cauliflower florets, raw
3 Tbsp Smart Balance light, melted
3 Tbsp whole wheat bread crumbs
2 Tbsp ground flax seed
3 Tbsp grated Parmesan cheese
Spray bottom of 1 quart casserole dish with cooking spray. Toss in cauliflower and drizzle melted Smart Balance Light over florets. Sprinkle the bread crumbs and flax seed over the cauliflower. Bake at 350 F for 30-35 minutes. Remove cauliflower and top with cheese. Return casserole dish to the oven for an additional 5 minutes of bake time. For a browned topping, you can put your oven setting on broil and knock up the temperature to 410-450 F.
Enjoy!
Have a wonderful day! Our treadmill is supposed to get delivered today!! : )
I first heard of Kombucha from Paige of Running Around Normal. She drinks the stuff all the time and raves about it's deliciousness and healthfulness. I began researching Kombacha and where I could get some after seeing it spread like wild fire in blogland. Hence, this is why I asked "Zevia or Kombacha" in the This-or-That activity from a few days ago. Which, by the way, you all seemed to love! Thanks for humoring me and my nosiness!
So here are the Kombucha varieties I've located: Citrus, Original, and Multi-Green
The Original flavor tastes like a milder version of Welch's Sparking Cider, to a tee. Taste-wise it was fine. The fizzies gave me a bit of a tummy ache and I didn't enjoy the aesthetics of the floating organisms!! You could seeeeeeeeee them! Kinda cool, but not fun to look at in a beverage! All in all...
Taste: C-
Healthfulness: A-
The reason I don't think Kombucha is a can't-live-without-it health food is simply because all that it contains can be found in other foods. And I tend to stay away from beverages with a caloric content.
Kombucha (kom-BOO-cha) is a Chinese tea which is cultured for 30 days. Each bottle contains all B-vitamins, antioxidants, and probiotics -- 1 billion Lactobacillus Bacterium organisms and 1 billion S. Boulardii organisms.
Here's the label -- nothing shocking here.
I do find it funny that the bottle reads:
"Please note: Due to fermentation, this product may contain a trace amount of alcohol (less than 0.5%)."
I read this as I was drinking the Kombucha and driving. I put the lid on and put it in my purse...just in case!
This portion of the label is stating that Kombucha is a raw food and that cultures (bacteria organisms) can be seen with the nekked eye. And, it's true. There's definitely floaters in the tea.
Morgan (brave soul that she is) of Live, Love, Eat, and Play attempted making her own Kombucha! Read about it here.
I made a recipe tonight from Kalyn's Kitchen -- Roasted Brussel's Sprouts with Pecans and Gorgonzola. Yummmm!! Her recipes ALWAYS look gourmet and delicious. And yet, doable for the average kitchen talent ;)
I tossed the brussel's sprouts with EVOO, salt, pepper, chopped pecans, and fresh minced garlic. I organized them in a single-layer on a Pyrex dish sprayed with cooking spray. I baked at 375 F for 30 minutes.
During the last 5 minutes of baking, I took the sprouts out and sprinkled gorgonzola over the top and placed them back into the oven for a final 5 minutes of cooking.
Result: DELICIOUS!
Husband was like, "Um, ew." (verbatim) when I told him I was making brussel's sprouts. Well, let's just say he went back for seconds of the sprouts before even finishing his dinner plate.
Tonight's dinner was the brussel's sprouts with leftover spaghetti squash topped with a homemade marinara containing diced tomatoes, Chianti, mussels, EVOO, garlic, Italian seasoning, and fresh chopped basil.
Today we had our friends take a family shot of us for our Christmas card. We tried getting our snake, Pinky, in the picture, but Lily doesn't understand that her brother is not edible. Here was our best take...
Giveaway Alert!
Nutritious is Delicious is having a Pizzey Flax/Omega-3 bar giveaway! Go here to enter! and Iowa Girl Eats is having a Larabar giveaway! Go here to enter!
I hope you all enjoyed a wonderful weekend! Yours truly scored a goal in my hockey game today. It was a pretty sweet shot...if I do say so myself! However, we lost 5-3. : (
Question: Do you sometimes feel over-whelmed with the number of blogs you follow each day?
I LOVE to read, especially foodie blogs...but it's a lot of catching up to do every day! Does Google Reader help you stay organized? I want to stay up to speed with you all!
...and it isn't pine or mistletoe! But rather.......COOKIES!!!
Today I made SEVEN varieties of sweets -- some healthy, some not so healthy, but all are delicious! 214 cookies + 16 brownies later I am pooped and my house smells like the December issue of Taste of Homes looks.
Ingredients: 1 bag Betty Crocker Chocolate Chip Walnut Cookie Mix
3/4 C Andes Creme de Menthe chips
Directions:
1)Preheat oven to 375 F 2)Mix together cookie mix and ingredients listed on package. Once well mixed, add in the 3/4 cup of creme de menthe. 3)Drop cookie dough by rounded Tbsp onto a ungreased cookie sheet or a cookie sheet covered in tinfoil/parchment paper. 4)Bake each batch for 9 to 11 minutes, or until edges are lightly browned.
Ingredients: 1 bag Betty Crocker oatmeal cookie mix+ingredients listed on mix 3/4 cup Andes Peppermint Crunch chips
Directions: 1)Preheat oven to 375 F 2)Mix together cookie mix and ingredients listed on package. Once well mixed, add in the 3/4 cup of peppermint chips. 3)Drop cookie dough by rounded Tbsp onto a ungreased cookie sheet or a cookie sheet covered in tinfoil/parchment paper. 4)Bake each batch for 9 to 11 minutes, or until edges are lightly browned.
Note: I could NOT (for the life of me) find Holiday Kissables, so I settled for Holiday M&M's. Also, I used Betty Crocker Peanut Butter Cookie Mix instead of the chocolate mix the recipe called for*.
Ingredients: 1 bag Betty Crocker Peanut Butter cookie mix* 1/3 c. (canola) oil 2 eggs 1 tub of chocolate frosting 1 bag of Hershey's Christmas Kissables
Directions: 1)Heat oven to 375°F. In large bowl, combine cake mix, oil and eggs; stir with spoon until thoroughly moistened. Shape dough into 1-inch balls; place 2 inches apart on ungreased cookie sheets. 2) Bake at 375°F. for 6 to 8 minutes or until edges are light golden brown. Cool 1 minute, then press your thumb into the center of each cookie. After that remove from cookie sheets. 3)Spoon some frosting into a pastry bag or a zip loc and snip the end. Pipe frosting into the indent of the cookie and top with 3 Kissables!!
A trick with the Christmas Chocolate Cheers is to use a Ziplock as a frosting gun...
Oatmeal, Chocolate Chip, and Pecan Cookies
Yield: 3 dozen (serving size: 1 cookie)
Ingredients:
1 1/4 cups all-purpose flour (about 5 1/2 ounces)
1 cup regular oats
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup granulated sugar
1/2 cup packed brown sugar
1/3 cup butter, softened
1 1/2 teaspoons vanilla extract
1 large egg
1/4 cup chopped pecans, toasted
1/4 cup semisweet chocolate minichips
Preheat oven to 350°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt), stirring with a whisk; set aside.
Place sugars and butter in a large bowl; beat with a mixer at medium speed until well blended. Add vanilla and egg; beat until blended. Gradually add flour mixture, beating at low speed just until combined. Stir in pecans and minichips. Drop dough by tablespoonfuls 2 inches apart onto baking sheets lined with parchment paper. Bake at 350° for 12 minutes or until edges of cookies are lightly browned. Cool on pans 2 minutes. Remove cookies from pans; cool on wire racks.
Source: Julianna Grimes and Ann Taylor Pittman, Cooking Light, DECEMBER 2007
Peppermint Cheesecake Brownies I colored the cheesecake batter with red food coloring -- about 3 drops for a festive flare!
Yield: 16 servings (serving size: 1 bar)
Cheesecake batter: 1 (8-ounce) block 1/3-less-fat cream cheese 1/3 cup granulated sugar 1/4 teaspoon peppermint extract 1 large egg 1 large egg white 1 tablespoon all-purpose flour
Brownie batter: 4.5 ounces all-purpose flour (about 1 cup) 1/2 cup unsweetened cocoa 1/2 teaspoon salt 1 1/2 cups packed brown sugar 1/4 cup canola oil 1/4 cup buttermilk 2 teaspoons vanilla extract 2 large egg whites 1 large egg Cooking spray
1. Preheat oven to 350°.
2. To prepare cheesecake batter, place cheese in a medium bowl; beat with a mixer at medium speed until smooth. Add granulated sugar and peppermint extract; beat well. Add 1 egg and 1 egg white; beat well. Add 1 tablespoon flour; beat mixture just until blended.
3. To prepare brownie batter, weigh or lightly spoon 4.5 ounces (about 1 cup) flour into a dry measuring cup; level with a knife. Combine 4.5 ounces flour, cocoa, and salt in a medium bowl, stirring with a whisk. Combine brown sugar, oil, buttermilk, vanilla, 2 egg whites, and 1 egg in a large bowl; beat with a mixer at medium-high speed until well blended. Add flour mixture to brown sugar mixture; beat at low speed just until blended.
4. Reserve 1/2 cup of brownie batter. Pour remaining batter into a 9-inch square baking pan coated with cooking spray. Carefully pour cheesecake batter over top; spread evenly to edges. Dot cheesecake batter with reserved brownie batter. Swirl top two layers of batters together using the tip of a knife. Bake at 350° for 26 minutes or until top is set. Cool completely in pan on a wire rack.
Source: Kathy Farrell-Kingsley, Cooking Light, DECEMBER 2008
Oatmeal Cranberry White Chocolate Chip Cookies
2/3 c butter, softened 2/3 c firmly packed brown sugar 2 large eggs 1 ½ c old fashioned oats 1 ½ c all purpose flour 1 tsp baking soda ½ tsp salt 1 (6 oz) package dried cranberries 2/3 c white chocolate chips
Preheat oven to 375 degrees. Using an electric mixer, beat butter and sugar together in a mixing bowl until light and fluffy. Add eggs, mixing well. Combine oats, flour, baking soda, and salt in a separate mixing bowl.
Add to butter mixture in several additions, mixing well after each addition. Stir in dried cranberries and white chocolate chips. Drop by rounded teaspoonfuls onto ungreased cookie sheet. Bake for 10 – 12 minutes or until golden brown. Cool on wire rack. Makes about 2 ½ dozen cookies.
Source: Weight Watchers (online forum)
Chocolate Peanut Butter Cookies
Yield: 3 dozen (serving size: 1 cookie)
1 cup granulated sugar 1 cup packed brown sugar 1/2 cup creamy peanut butter 1/4 cup water 1/4 cup canola oil 2 teaspoons vanilla extract 2 large egg whites 1 large egg 12 ounces all-purpose flour (about 2 2/3 cups) 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 2/3 cup semisweet chocolate minichips
1. Preheat oven to 350°.
2. Combine first 8 ingredients in a large bowl; beat with a mixer at medium speed until smooth.
3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt in a small bowl; stir with a whisk. Add flour mixture to peanut butter mixture, stirring just until combined. Stir in minichips. Drop dough by tablespoonfuls 2 inches apart on 2 baking sheets. Bake at 350° for 12 minutes or until golden. Cool on a wire rack.
Source: Kathy Farrell-Kingsley, Cooking Light, DECEMBER 2008
And only 3 hours later...my friends are the lucky recipients of THESE:
Tins filled with...
cookies! Obvi..
I taste tested all of the cookies (and brownies) and they are ALL really good!
If I had to choose a favorite it would have to be the Oatmeal Cranberry White Chocolate Chip Cookies.
I must fess up -- my morning started off on a bad note...forgetting to eat breakfast before I set out for a day of power shopping. Around 10 I gave in to a bad, bad guilty pleasure: McDonald's Sausage Egg McMuffin. 450 calories and 85% of my daily value of saturated fat later...I completed my shopping spree successfully. In my defense, I get fast food a handful of time in a calendar year, and typically it is because of instances like this morning.
Question: How often do you eat fast food? What is your "favorite" fast food restaurant (if you had to choose one)?
Husby and I are off to my work Christmas party! Hope everyone's having a wonderful weekend!
Tomorrow...the LD on this KOMBACHA everyone in blogland is yappin' about!!
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