There’s this place that Fast Mikie always takes me to for breakfast when I visit him in SD that serves the most AMAZING steamed eggs. I have recently been jonesin’ for them and have always wondered how they make them like that? And they’re steamed too! So that’s gotta be healthier for you too, right?
Well, I broke down and googled a recipe today, only to discover it requires a steaming wand:
It almost makes me want to start drinking coffee so I have an excuse to pick up an espresso machine. That, or go back to San Diego….
Mmmmmm… steamed eggs…..
Gratitude. It’s a terrible thing to waste.
On this weekend, we lost a wonderful soul from our pool community, Stub Foley. I then see on FB that my friend Melinda from Texas also lost her mom on the same day. I believe it was not too big of a surprise in both cases but it reminded me of when I lost my last surviving grandparent. I was only 14.
This weekend’s deaths also reminded me of how precious life truly is. In an instant, the we people we care so much about can be taken away from us.
If there’s one positive thing I can take away from all of this, that is to remember to be grateful for the special people that I have in my life. If I feel like telling someone I love them or miss them or care about them, I’m going to!
The time you spend with someone could always be your last.
I’ll be leaving on a jet plane this Thursday to Seattle to be with my sweet husband.
By the time we reunite, it will be 24 days since we last seen each other. So far, this has been our longest time apart. Coincidentally, it will also be 79 days since the last time I traveled anywhere, and 143 days since the last time I got on an airplane. That’s definitely a record!
This has been the longest time I have stayed in one place in the past four years. Wow…
No wonder I’m feeling a bit antsy.
I can’t wait to see my husband!
I can’t wait to take my husband!
Free admission is limited to Colorado residents only. Be prepared to show some ID!
Here is a list of the remaining 2011 free days at some of the best Denver attractions:
100 West 14th Avenue Parkway
- August 6, 2011
- September 3, 2011
- September 10, 2011
- October 1, 2011
- November 5, 2011
- December 3, 2011
1007 York St.
- August 29, 2011
- September 26, 2011
- October 10, 2011
8500 Deer Creek Canyon Rd.
- November 4, 2011
2001 Colorado Blvd.
- August 22, 2011
- August 28, 2011
- September 18, 2011
- September 26, 2011
- October 31, 2011
- November 13, 2011
- December 5, 2011
5. Denver Zoo
2300 Steele St.
- October 12, 2011
- October 20, 2011
- November 6, 2011
- November 12, 2011
This year, the Denver Center for the Performing Arts offers $10 tickets on Tuesdays. The tickets go on sale at 10 a.m., and the $10 price is good for all Denver Center Theatre Company plays, as well as some traveling productions. For more information, call 303-547-3410
I was so excited today when I saw this commercial!
I’m so happy they’re back. They are still the cutest shelled couple in my book.
Here are a few more adorable vids:
I’ve been on a serious carrot juice kick lately!
The other day, I bought 10 pounds of carrots and juiced it ALL! I’m still pretty unimpressed with how little juice you can get with 10 whole pounds of carrots but it sure is yummy!
Post-juice, it seemed like I had 9 1/2 pounds of pulp left. So, I googled some recipes.
Here’s one I found:
3/4 cup of water
1 cup of carrot pulp
2/3 cup of vegetable oil (I subbed coconut oil)
2/3 cup of honey (I subbed agave nectar)
2 cups of whole wheat flour
2 teaspoons of baking powder
1/ 2 teaspoon of sea salt (optional)
1 teaspoon of pure vanilla extract
1/2 teaspoon of pure lemon extract
(I also added about 1 teaspoon of cinnamon)
Add the water to the carrot pulp in a small saucepan and cook over a very low heat for 10 minutes, stirring often to keep the pulp from scorching. Meanwhile, beat the oil and honey together in a bowl, then beat in the egg. Stir in the cooked carrot pulp, the flour, the baking powder, and—if you wish-the sea salt. Add the vanilla and lemon extracts, stir, and spoon the dough out onto a greased cookie sheet. Bake 12 to 15 minutes in a pre-heated 400°F oven.
They came out pretty yummy! My officially taste-tester told me so. That’s all that matters to me anyway.
I am so grateful for my patient, kind, sweet, loving husband. I don’t know how he puts up with me! Every so often the only-child comes out in me. I admit it. It happens.
Whenever I start losing my patience and getting cranky, he just laughs at me and tells me how cute I am. Who does that? How can I stay mad at him for the silly thing that wasn’t even worth being mad at in the first place. It’s for that reason that we have still yet to have a real big knock-down, drag-out fight. I feel incredibly fortunate to have found someone that truly loves me so unconditionally.
Okay, now that you’ve puked in your mouth a little, let’s talk about food!
We got some pretty cool stuff recently for our reception. One of which was the grill I had on the registry. (Thanks, Tina!) Since then, I’ve been a grilling machine!
The other day, I made some Gourmet Bangers ‘n Mash:
I used four different kinds of chicken sausage (jalapeno cheese, basil, spinach feta, and mango) seasoned with Favorite Son lemon pepper seasoning, and Trader Joe’s garlic mashed potatoes (because I was feeling lazy) which I added fresh garlic and some Gorgonzola crumbles to. It was still pretty yummy.
I always hate that looming feeling whenever we know we’re going to have to be apart for a while, even if it’s only for a few days. This past month has been our record-breaking longest stint together…..39 blissful days…
For me, personally, this has been an all-time record length of time that I’ve stayed in one place anywhere since 2007. I’ve been home since we got back from Vegas on May 31. That’s nearly 2 months! I’ve only traveled about 8,000 miles and been gone 81 days this year. Wow… That’s a record for sure.