I can not begin to tell you how much I love this episode of Winnie the Pooh! I thought about it all day today as hurricane Irene approached Washington, DC. The rain started around 9:30AM and the wind quickly followed! In preparation for today’s weather, I made a Mediterranean pasta salad.
I began by cutting up an English cucumber and halving a pint of cherry tomatoes. I then rinsed a can of chickpeas and a can of artichoke hearts. I left the chickpeas whole but cut up the artichoke heart into small pieces. I then placed all of the ingredients into a large bowl and added a container of Mediterranean seasoned feta cheese (from Trader Joe’s).
While I cut up the vegetables, I sauteed a new batch of pesto marinated chicken from Trader Joe’s and a bag of vegetable pasta. I LOVE this chicken!
After the chicken was done I allowed it to cool and drained the pasta. I then cut the chicken into cubs and put it in the refrigerator to cool.
With all of the ingredients ready, I added the chicken and pasta to the vegetables and added some fat free balsamic dressing, also from Trader Joe’s.
This pasta salad is fantastic! It’s light and fresh and totally hits the spot. It was also really easy to make and should last me a good 4-5 days.
I didn’t think Neal would be open to trying it, but after a few tastes he served up a whole bowl of it!! I was shocked. I failed to tell him about the artichoke hearts but after he finished the bowl of pasta salad I let him in on the secret ingredient!
After Neal and I finished our second fantasy draft today, we faced the blustery weather and got out of the house for a few hours. I don’t mind sitting at home for a bit, but I get cabin fever way too easily! A little rain never hurt anybody, at least I hope it didn’t, so we headed out to Grounded Coffee!
This coffee shop is awesome and it makes me want to open up my own shop. I daydream about opening a coffee shop all the time but seeing a place like this makes it seem like more of a reality.
After I finished some graduate work, Neal bought a piece of raspberry cheesecake and I bought a bottle of GT’s Kombucha!!
I’ve been wanting to try this drink for some time and was so excited to see it at Grounded Coffee. Although I haven’t opened it yet, I’m thinking it’ll go well with breakfast tomorrow morning. It also has only 60 calories in the entire bottle, woop woop!
After Neal finished his rockin’ cheesecake, which I tried (social sweet only), we stopped by Kohl’s. We had NO reason to go to Kohl’s, but sometimes it’s fun to just walk around! I can’t wait to show y’all what we bought… but that’ll have to wait until tomorrow.
The rest of the day was spent working on graduate work and Neal worked on his 3rd book. In between work, Neal took a nap…
and I made a batch of cookies…
Ashley’s Cinnamon Chocolate Chip Oatmeal Raisin Cookies
1 3/4 cups all-purpose flour
1 tsp baking soda
1 tsp salt
1 cup butter softened (2 sticks)
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 tsp. vanilla extract
2 large eggs
1 bag chocolate chips
1/2 cup oatmeal
1/2 cup raisins
1 tbsp cinnamon
Preheat oven to 375 degrees Fahrenheit
Combine four, baking soda, and salt in a small bowl and set aside. Beat butter, sugar, brown sugar, and vanilla in a separate large bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chips, oatmeal, raisins, and cinnamon.
Now I used a LARGE scoop and pushed each dough ball down slightly before putting the tray into the oven. Because the cookies were so large, I baked them for 15 minutes. It was also important to allow them to cool for about 5 minutes before removing them from the tray. The oatmeal makes them very chewy, so you have to allow them to cool before moving them.
Tonight Neal and I are enjoying a night in, shocker, and are planning to watch Win Win! I’m hoping to drink my dinner tonight, an ice cold corona with lime, but I’m sure a little pasta salad will make its way into my belly.
I hope everyone in Irene’s path is safe and that everyone is enjoying their Saturday!