As you can probably tell by my lack of posts lately, life has been busy, very busy! This past weekend my family, well the girls anyway, came down to visit Dustin and I, so of course I wasn’t going to sit on my computer and blog my life away about a healthy life, now that wouldn’t be healthy at all.
We visited the local winery Friday night which was wonderful: a nice way to escape the everyday norm. I do have one quick, funny story that I have to share about dinner however. ”I’ll have the Flounder and Shrimp dish please,” I said to our server not having a clue what I was really ordering. I thought I would have a few shrimp and a nice, thin piece of flounder, a relatively healthy meal right?
My dinner came and to quote my sister, Chelsea, as she was retelling Dustin, “The server didn’t even have time to sit her plate down in front of her.” No lie, also to quote my sister, my dinner looked like I went through the “Long John Silver’s” drive through: an ENTIRE plate FULL of FRIED food, as if I got the Fried Fish Seafood PLATTER. I wasn’t trying to be rude but that would, and never will, fly. I kindly asked my server to have the kitchen remake my dinner, specifying that I wanted it grilled, which was how I assumed it was going to come anyway, I guess I forgot where I was, the deep south.
Saturday we road tripped to Savannah and enjoyed a lovely lunch on River Street at “Rocks on the River” which lead to drinks on the roof at “Rocks on the Roof,” both a part of the Bohemian Hotel. We ventured back and had a relaxing evening at home, catching up, laughing, and being entertained by Cameron’s (my 12 y.o. sister) fascination with our Mac.
This week, school work is piling on. I am learning a lot which I am thankful for, but it’s just hard to have time to do the things I love to do as well.
One of my favorite busy week secrets is roasted vegetables. The chopping takes a mere five minutes, toss with EVOO, spices, salt and pepper and they are ready with in the hour. Tonight, I’m using the ‘Use what you have method’ since it’s past time to go to the grocery store, but there’s just not enough time today!
1 Orange Bell Pepper; diced
2 Large Carrots; peeled and diced
2 Baking Potatoes; cubed
2 Sweet Potatoes; cubed
1 Sweet Onion
Toss with EVOO, salt, pepper, garlic powder and rosemary and bake at 375 for about 30 minutes. Veggies are ready for dinner and lunch tomorrow! Have a wonderful week!