Our tour with with Randy. He taught us all about the scandals in the streets of New Orleans. Now I just need to figure out how much to believe of what he said. Didn't someone once say you should only believe 10% of what you hear? I think it may have been closer to 1% in this case but it was still fun.
It's been a great week around here. I got 97% on my advanced neuro exam, got to hang out with my parents, had a productive week, and am getting ready for a quick road trip this weekend. Here are a few photos from my week:
1. Of course I have to include a football game selfie with B. P.S. He still loved his "hipster" sunglasses!
2. It was a busy week of teaching for me... and midterms for my students. Sometimes it's nice to change it up and do a different workout to challenge us on a stressful week.
3. I love this window at my new workplace. The colors make my day.
4. We had an exciting Thursday afternoon at work/ school. There was a fire in one of the mechanical rooms that was blowing smoke throughout the building. We evacuated... 10 fire trucks arrived... and my midterm was cancelled. I would have preferred to write the exam and get that checked off my to-do list but I will use this extra weeks to study more!
More healthy thanksgiving recipes for you! These two recipes are our favorite ways to eat some healthy vegetable as our side dishes.
3 heads broccoli, cut into florets
1/2t red pepper flakes
1/4c grated Parmesan
Steam broccoli for 5 minutes. Spray roasting dish with Pam. Add steamed broccoli to dish, top with red pepper flakes and cheese. Roast in 400 degree oven for 15 minutes... we do this while the turkey is resting!
1 head cauliflower, cut into florets
1t minced garlic
1/2c plain Greek yogurt
white pepper, to taste
Steam cauliflower for 20-30 minutes or until soft. Mash cauliflower, stir in garlic, yogurt, and pepper.
P.S. Did you see the quinoa dish on the corner of the broccoli photo? We had it as a substitute to stuffing! The recipe is mushroom fennel quinoa stuffing from Skinnytaste! It was delicious!
I have a secret. We discovered this weeknd that I know how to make a killer cranberry sauce. You know I would never eat cranberry sauce from a can so homemade is the only option! I found this recipe recipe online and made some adjustments... less sugar!
2 bags fresh cranberries
1c brown sugar
1/2c orange juice
zest of 2 oranges
Combine all ingredients in a medium saucepan. Cook on medium heat until cranberries burst and soften. Let cool and serve. You can make this days ahead or while your meal is cooking. You can also refrigerate the leftovers for use within a few months.
This was amazing on our thanksgiving turkey and in our turkey wraps for lunch! Yup... turkey all week!
This weeknd we went to the LSU football game. It was the first college football game my parents have attended! Although it was hot for the first half of the game, the cloud cover in the second half and a win for the hometown team made it a great event.
Hopefully we will be able to have them back next year (and my brother too!) for another game!
Happy thanksgiving to my Canadian family and friends! I'll be back tomorrow with some recipes from our turkey dinner!
Happy Friday! It was a busy week but the weeknd is finally here! Let's get straight to my fave parts of the week:
Where was I yesterday? Writing a neuro exam... that's where! Sometimes school has to comes first. Hopefully having my priorities straight will pay off with an excellent grade on the exam. One more midterm next week too!
We made chicken stew on the weekend. It was amazing so I thought I would share the recipe! It was so simple and made tons of leftovers for lunches... exactly what I needed on a Sunday night.
2 small butternut squash, peeled, seeded, & cut into 1" peices
5 cups of low sodium chicken stock
3 large chicken breasts, trimmed of any fat
1 onion, diced
dash of salt
4 cloves of garlic, minced
2 cans fire roasted tomatoes
3/4c black olives, pitted & quartered
1/4c flat leaf parsley, chopped
Steam butternut squash in a microwave safe bowl for 6 minutes on high. Remove half and steam for another 4 minutes. Mash pieces cooked for 10 minutes then mix with other half of butternut squash and set aside.
In a large pot, bring chicken stock to a boil. Turn down to a simmer, add chicken and poach until cooked through (about 15 minutes). Remove from broth, side aside on a plate to cool, and set aside stock in a bowl.
In the same pot (we use our Staub) sautée onion in evoo until brown. Add garlic, salt, and oregano. Sautée for 30 seconds. Add both cans of tomatoes and butternut squash. Stir to combine. Add chicken stock and quinoa. Bring to a simmer, cover, and let cook for 15 minutes.
Shred chicken with a fork.
Add chicken and olives to pot. Bring to a simmer for about 5 minutes to heated through.
Serve garnished with parsley.
Happy Friday! It's been a busy week (like always) and hopefully it will end with a productive weekend. I have an exam to study for... and it appears as though my studying will be completed indoors as tropical storm Karen is headed our direction bringing an excess of rain all weekend. We will make the best of it and just find things to do inside.
Here's a few great parts of my week:
1. Check out this cute pie! We spent Saturday afternoon watching football with friends and their little one. I love her hair!
2. Programming + MatLAB is getting easier.... I think. I did make this happen then transposed a bunch of other graphics on to it using Inkscape. Small successes can be a big deal sometimes.
3. This week we made sautéed leeks and chorizo sausage then added eggs on top. It was delish! And so simple too!
4. The scrubs are officially purchased. Actually, I am wearing them right now as I am going to work later this morning. I do not know a ton about my job yet but I am excited to learn more what what my responsibilities will include.
Have a great weeknd! If you are near us, stay dry! If you are somewhere sunny, get outside and enjoy the sunshine!