#girlstrip! woohoo!
If just planning and anticipation are any indication, this year's annual girls only camping trip will be one for the record books. We were scheduled to leave tomorrow, but we decided to start the fun a day early and are pulling out in just a few hours. It's really cloudy here right now and may be raining at the lake, but we should meet the clouds heading south as we travel north.
When we decided yesterday that we would leave a day early, I had to kick it in gear. On my other camping trips I don't do too much at-home prep, but for the girls trip I do. We like to make the meals as delicious and as easy as possible. So I made chicken salad, washed and prepped all the vegetables for grilling and omelets, prepared the broccoli salad and dressing so that it just has to be tossed together, and packed the ice chest. Friday I did most of my clothes packing. Now I just have to load a few things in the truck, hook up to my little pop-up, and pull out.
We've left the husbands two fridges full of yummy food for grilling. They may eat better than us - but I doubt it.
I stumbled out of bed in a fog this morning. As I got ready for my run, my eyes weren't focusing correctly, and I didn't notice that my c25k was set for a repeat of w3d1 instead of w3d3. It's exactly the same run, so times don't matter - but I want it to say that I completed w3d3. I felt pretty good while running. And was even thinking bring on w4d1 (which is my nemesis). I guess I jinxed myself by being just a bit too cocky. Because believe me, w4d1 is going to kick my ass! But now I have a dilemma: re-run w3d3 with the app so that it is marked complete or skip it and go on to w4d1. I'm mentally ready for week 4, I've pumped myself up for week 4, I've planned to begin week 4 on Wednesday. But I think not having week 3 completed (even though I did run the three days) will possibly drive me nuts. I could do w3d3 tomorrow but then I'll need to not run s4d1 until Thursday. this is just throwing my entire schedule off.
I'm hoping that I have enough cell service to get in a post from my phone on Wednesday; otherwise it'll be the weekend before I'm back.
Monday, June 4, 2012
Friday, June 1, 2012
a few new recipes
This morning I crawled out of bed, slipped on my shoes, and went out to get in my exercise. I wasn't looking forward to the running that I was scheduled to complete, and then I opened the door. The weather was PERFECT. So cool and just a light breeze. The entire time I was thinking that it would be perfect weather for grilling tonight, so I started making plans. I had found some recipes in the June issue of Southern Living a few days earlier and had everything I needed on hand.
When Lovey came in for lunch, I asked him if he felt like grilling (he had not felt great the night before). As soon as I got the okay from him, I sent Carrie and Liz a text. Can't let this wonderful weather go to waste. Supper on the deck tonight. Around 6:30. Who's in? Liz had to go cheer on her boy in a double header, and Clay had previous plans. So it was to be a small group. When Carrie arrived, I put the finishing touches on the sangria.
We grabbed our glasses and went straight to the deck. We have had such a hot spring, and tonight's temperture was juuust right.
The view was great, the weather was perfect, and the sangria was tasty. Shortly, Lovey got the grill going. Supper included Broccoli Slaw with Candied Pecans, Grilled Pineapple, and Porkchops with Basil-Garlic Rub. Early in the afternoon I had prepared the basil-garlic rub. About an hour before grilling time, I put the rub on the chops.
I had also prepared the salad dressing and had the broccoli slaw waiting. When Lovey put the pork chops on the grill I added the glazed pecans and mixed the slaw and dressing. The prep ahead made supper time easy.
The pork chop was amazing. And grilled pineapple is perfect with porkchops. But that broccoli slaw? It was goo-oo-ood. These two recipes will be repeated for sure.
Tomorrow we are trying the Buttermilk-brined Grilled Chicken from the same issue. I'll let you know how it turns out. Tonight, I've got one more glass of sangria to finish. Yum.
Sangria recipe
Grilled Porkchop with Basil-Garlic Rub
Broccoli Slaw with Candied Pecans
When Lovey came in for lunch, I asked him if he felt like grilling (he had not felt great the night before). As soon as I got the okay from him, I sent Carrie and Liz a text. Can't let this wonderful weather go to waste. Supper on the deck tonight. Around 6:30. Who's in? Liz had to go cheer on her boy in a double header, and Clay had previous plans. So it was to be a small group. When Carrie arrived, I put the finishing touches on the sangria.
We grabbed our glasses and went straight to the deck. We have had such a hot spring, and tonight's temperture was juuust right.
The view was great, the weather was perfect, and the sangria was tasty. Shortly, Lovey got the grill going. Supper included Broccoli Slaw with Candied Pecans, Grilled Pineapple, and Porkchops with Basil-Garlic Rub. Early in the afternoon I had prepared the basil-garlic rub. About an hour before grilling time, I put the rub on the chops.
I had also prepared the salad dressing and had the broccoli slaw waiting. When Lovey put the pork chops on the grill I added the glazed pecans and mixed the slaw and dressing. The prep ahead made supper time easy.
The pork chop was amazing. And grilled pineapple is perfect with porkchops. But that broccoli slaw? It was goo-oo-ood. These two recipes will be repeated for sure.
Tomorrow we are trying the Buttermilk-brined Grilled Chicken from the same issue. I'll let you know how it turns out. Tonight, I've got one more glass of sangria to finish. Yum.
Sangria recipe
Grilled Porkchop with Basil-Garlic Rub
Broccoli Slaw with Candied Pecans
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