Posts Tagged ‘wedding’

Hey everybody! My mom just told me I have some family members reading the blog – welcome! ๐Ÿ™‚ Check out my updated About Me page and the new Reads page.

Today for lunch, I drove across town and joined the fiancee at our favorite restaurant for Indian buffet lunch ๐Ÿ™‚ Aashirwad is now to be called “Awesomewad” lol We pigged out on malai kofta, vegetable kadhai, naan bread, and a spinach-chickpea mixture. I hope you all don’t mind that I want them to cater our wedding reception ๐Ÿ˜›

Came home and we ran a super sweaty 2 miler in 21:03 – that’s 2 minutes faster than we had planned! The hand trick is really working!

There ain’t no shame in posting sweaty red-faced post-run pics ๐Ÿ˜›

I managed to get in some weights at the house too, including pushups & pullups.

Pullups were actually about 10 negatives, which is where you jump up and slowly lower yourself down – this is a good way to begin with pullups if you’ve never done them before (i.e. if you’re me).

My little sister Courtney (aka Corky) convinced me to buy one of these at-home pullup bars – she’s the buffest girl I know in real life, which says a lot since I know P.E. teachers & firefighter girls! Here’s Corky when she was super little:

Dinner was leftovers from last night: whole wheat pasta with vodka sauce, plus some sun-dried tomatoes & spinach that I snuck in, topped with parmesan cheese.

The fiancee got me a mini-tripod at the dollar store (where we went on our first date in grad school lol) so I could take up-close food pics:

Stay tuned later this week – I want to do a post about the library and how much I love it, and why you should use yours! ๐Ÿ™‚

Until then, leave some comments & let me know what you think of the blog!


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Weekendย Recap

This weekend started out like I wish all weekends would – froyo! ๐Ÿ™‚ The froyo place in College Park was just reopened and mm mm mm!

ย I got the dark chocolate froyo with blackberries, almonds, raspberries, and cookie dough – perfect dessert! We ate a random dinner of PB&J + steamed broccoli, so it was a really hodge-podge kinda night. I’m so happy to have a “neighborhood froyo shop” – talk about community connectivity!

We headed over to the beach to visit the fiancee’s dad and I got to see my fiancee waterski! He was really good at it! And he’s been talking all day about what a full-body workout it is, and how he’s sore everywhere – maybe I need to try this? I skipped my turn this weekend b/c I didn’t want a mouthful of saltwater, so maybe I’ll try it on a lake someday ๐Ÿ™‚

Relaxing and getting some sun ๐Ÿ™‚

While we were at the beach, we went to a really cool restaurant called Ocean Breeze.ย  This is the first place that has struck me as a good place to host a wedding reception (I guess I wasn’t looking until very recently lol). It has very cool lounge furniture inside, with a big patio & dock to the sand and would be a great place for about 50-70 people to get down ๐Ÿ™‚ I have no idea what it costs but have a feeling it’s probably too much, considering they’d have to close the restaurant for the night to have our party… :-/

When we got back to Orlando, I made us a late lunch with this Indian treasure:

Gotta love Chamberlin’s. I mean look at the ingredients!

I’m not sure why they have watermelon seeds, but WOW! I mixed it up with some broccoli, whole wheat couscous, and hot sauce from our trip to Key West ๐Ÿ™‚

This is our favorite hot sauce – Palo Alto Firefighters Pepper Sauce. Too bad we never discovered it while we lived there ๐Ÿ˜› It tastes like a gigantic bottle of Taco Bell Fire sauce but better, and the proceeds go to charity.

For dinner we stuck with the tons-of-veggies theme and made mushroom veggie burger asparagus stirfry:

With a little side snack of pita chips & white cheddar cheese.

We cut way too much cheese (heh heh) and ended up saving half for snacks at work. BTW these mushroom veggie burgers look a lot like salisbury steak which I ate a lot as a kid.

ย (Source)

So let me decide… veggie burger made with mushrooms, or salisbury steak mystery meat. To quoth Wikipedia (and gross you out):

The USDA standards for processed, packaged “Salisbury steak” require a minimum content of 65% meat, of which up to 25% can be pork, except if defatted beef or pork is used, the limit is 12% combined. No more than 30% may be fat. Meat byproducts are not permitted; however, beef heart meat is allowed. Extender (bread crumbs, flour, oat flakes, etc.) content is limited to 12%, except isolated soy protein at 6.8% is considered equivalent to 12% of the others. The remainder consists of seasonings, vegetables (onion, bell pepper, mushroom or the like), binders (can include egg) and liquids (such as water, milk, cream, skim milk, etc.). The product must be fully cooked, or else labelled “Patties for Salisbury Steak”.


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