By the time I normally left for work yesterday, the snow was still coming down really lightly, so I ended up going in. All the schools were closed so the traffic actually wasn’t too bad.
My SIL went to the Entenmann’s outlet over the weekend. I bought a package of whole wheat Arnold thins – so I had an egg white, spinach and cheese sammie with delicious honeydew melon on the side.
But as the morning progressed, the flakes got bigger the winds started picking up. My one boss worked from home, the other was on vacation and that left me with just one attorney, and he didn’t mind me taking a half day.
Not sure how long it was going to take me to drive home, I had lunch before I went. Okay people – this panini is a.m.a.z.e.b.a.l.l.s! My homemade artisan bread, roast beef, horseradish mustard, one slice of mozzarella cheese and pickled asparagus.
I promise that is only one slice of cheese – it got so melty!
The pickled asparagus makes this sandwich – the crunchy texture and the tang of vinegar. This one needs to be on the regular rotation!
It took me about an hour to drive home. My only exercise was spending the hour snow blowing our drive-way, and I have to tell you, the snow was really wet and heavy and it was quite a workout. In all I think we got about 8 inches of snow?
I am dreaming of the day when Tony and I can sit outside and bbq, cold beer in our hands and him smoking a cigar.
I had defrosted a found filet mignon that I found in the freezer over the weekend. I decided to make a cauliflower gratin. I’ve made them before, but this one is really easy. We had a computer virus that Tony had to take care of last night, so I had no computer access – I’ll provide the nutritional stats later.
Makes 6 servings: 168 calories, 9 fat, 13 carbs, 3.6 fiber, 9.7 protein and 168 sodium
- 1 head of cauliflower
- 2 tablespoons butter
- 2 tablespoons flour (I literally just spelled flower – ha!)
- 2 cups skim milk
- 1 cup cheese of choice (I used a Mexican blend)
- pinch of salt and pepper
- 1/2 teaspoon lemon pepper seasoning
- 1/2 teaspoon ground mustard
- 1/3 cup Italian bread crumbs
Cook the cauliflower whole on “fresh vegetable” setting in your microwave. Let cool slightly. It will still be pretty crunchy, but that’s okay. Cut into bite size pieces.
Melt the butter in a pot. Add flour, cook for 1 minute. Slowly add the milk, stirring constantly, until thickened. Add in cheese, salt, pepper, lemon pepper, mustard and stir until cheese melts. Add in the chopped cauliflower mixing to coat, then put in a pan sprayed with Pam, top with bread crumbs and bake at 350 for 30 minutes.
Last night I decided to cook our steaks on high heat in our cast iron skillet to give them a nice crust. For this rare piece of steak, I cooked on high for 3 minutes a side. I must have been hungry because I only took 2 pictures of dinner, and this one is the best of the two – ha! I actually ate the mushrooms too!
I have to give a huge shout out to my Chobani peeps! They hooked this sista up!
They sent me a selection of their new yogurts called “Flips.”
Say hello to the newest dymanic duo, Chobani Flip. Since our fans were already flipping in their own mix-ins, we made it a step easier. These grab-and-go 5.3 oz cups are made with only natural ingredients and are available in six perfect flavor pairings you’ll get hooked on.”
They range in calories from 150 to 230.
And they sent me this cute spoon and a t-shirt!
Thanks Chobani! Can’t wait to try it out for breakfast this morning.
I know there are a lot of people who love watching The Bachelor. Tony and I stumbled across a spoof of that show, and it’s fricken hilarious. It’s called Burning Love and it’s on E. Here is the trailer – you need to find it and DVR it, you’ll thank us later.
Alright, time to scrape off the cars and head to work. Make it a great day!