This week A Breakfast Serial is all about music! Check out my post here! (note: Lance Bass and Bad Religion are involved)
Each season I become re-inspired by music and search for sounds that fit the weather. Frank Sinatra’s “That’s Life” is my song of early Spring. When the sun is hiding behind the clouds and there is a tinge of warmth in the air, Frank’s voice reminds me that summer is around the corner and freedom awaits.
So far here is my Spring lineup- I am adding daily:
Wild Soul- Langhorne Slim
Past Lives- Langhorne Slim
That’s Life- Frank Sinatra
Mountain Sound- Of Monsters and Men
Moi Je Joue- Brigitte Bardot
Spirit in the Sky- Norman Greenbaum
I am now officially in yoga teacher training (WOO!). I am in class 4 days a week which means I am running around town like a crazy lady. I could not be happier to be this nutty women. This is one step closer to taking back my happiness and I am super jazzed about my choice.
I must say though that as I begin my journey into yoga school I am trying to be incredibly mindful of the little things that make my day better. The sun has been out during my drive to work this week. This is small but wonderful.
how could you not be in love?
A consequence of my super busy schedule is I am eating all of my meals on the go. I prepped for this shift in schedule by purchasing a ton of yogurt and fruits this past weekend. Also, I have been in the mood for clean delicious salads. I have been jones-ing for beets.
on the go. lunch, snack and dinner.
Beets and I were not friends for a very long time. In the past few weeks I have started to really dig them.
Below are two recipes that I created this week and have found to be quite delicious! Enjoy!
Beet and Spinach Salad
low calorie, balanced.
4 unsulfered apricots chopped
3 walnuts – crushed
1 c spinach
1 c mixed greens
2 beets (cooked and peeled) cubed
3/4c shredded carrots
1 laughing cow blue cheese cut into small pieces
1 tbsp balsamic vinegar
1 tsp strawberry jam
Prep all salad ingredients and place in container. Mix together dressing ingredients and place in small air tight container.
Beet Fruit Salad
small green apple chopped
2 beets (drained and peeled) chopped
4 unsulfered apricots chopped
1 small pear chopped
1/8 c granola
This is all helping me stay grounded and focused while managing all of the tasks I have taken on. HAPPY FRIDAY! Let the BEET control you!
I need a break after this VERY long week.
But instead of thinking…they are learning to die. – Bob Dylan
Nothing makes me happier then Sunday baking, having my husband on the couch and Bobby D on the record player. The weather is grim which makes for the perfect cozy Sunday. Heck, I haven’t even gotten out of my pjs today. Yoga tonight will require a change in attire but that’s a move I’m willing to make.
(we are a mess)
Today I made my final batch of holiday treats before winter break. I haven’t baked for my kids in a couple of weeks because I knew I would be stretched too thin and didn’t want to feel obligated. This week their baked good was listed on the board as “Ms. W’s Holiday Surprise Cookies.” The kids begged and pleaded to hear the ingredients but I stood strong and did not let them know what was in the recipe. I with held information for two reasons. First, they love simplicity (anything complicated scares them) and I knew if I told them that more than one ingredient was int the recipe, they wouldn’t want it. Second, I wasn’t even sure what I was going to make… slick. I knew that I wanted the cookie to have a similar taste to my holiday cookies I made for Stephen’s work but didn’t want to put the same mix ins into the recipe. After scouring the shelved of Trader Joe’s yesterday I came up a FREAKING AWESOME holiday cookie.
Chocolate Peppermint Pretzel Cookies
Makes 40 cookies (smaller cookies)
- 3/4 cup butter, softened
- 3/4 cup sugar
- 3/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon of peppermint extract
- 2 1/4 cups flour
- 1 teaspoon baking soda
- teaspoon salt
- 1/2 c chopped chocolate covered pretzel slims
- 1/2 c peppermint baking chips ( I used Trader Joes but I had seen mint chips at Target)
- 10 waffle peppermint cane cookies from Trader Joes (if you don’t have a Traders close to you I used crush up 2 candy canes and add more of the pretzels to the mix)
- Cooking spray or parchment paper
- 1. Preheat oven to 350°. Beat butter and sugars at medium speed with a heavy-duty electric stand mixer until creamy. Add eggs and 1 1/2 tsp. vanilla, beating until blended.
- 2. Combine flour, baking soda, and salt in a small bowl; gradually add to butter mixture, beating just until blended. Beat pretzels, chips, and cookies just until combined. Drop by tablespoonfuls onto parchment paper-lined baking sheets.
3. Bake at 350° for 8 to 10 minutes or until desired degree of doneness. Remove to wire racks, and cool completely (about 15 minutes).
“They taste like Christmas!”
” Chocolately peppermint goodness, 5 stars” – says the husband 🙂
Oh blog, I miss you! I have been wanting to update for over a month now but the free time I have currently is very limited. I know within a few weeks things will settle but for now… ah well the postings with be rare. I have a bunch of pictures and recipes to post and soon I will get around to it.
Because I don’t have time I figured I would let the world in on a dog treat recipe I made for Burt a few months back. You can find the recipe in my squaresquiggle blog and here http://squaresquiggle.wordpress.com/2011/04/24/go-annie/
There is also a blueberry jam recipe on that post as well.
Heres a little treat for you! I have been viewing quite a bit of Target Women for one of my classes
Some of you may know, I love 1960s french pop music. One of my favorite artists was introduced to me by my dearest friend Frankie. Shout out Frank! Francoise Hardy is so very talented and absolutely stunning. Her music is calm and her tone is ethereal. I personally love her version of Leonard Cohen’s, Suzanne.
note the fantastic Herman Miller she is sitting on!
those clothes, perfect!