Hey there my favorite whippersnappers! Guess what! It’s finally Fridaaaaaaay!!
Am I the only one that feels like this week has drug on forever? Or maybe just last night when it took me FIVE hours to figure out how to upload a video that only a few of you could even see! Ugh, sorry guys! Good news is, I think I fixed the embed code and it should play properly now! So go check out my accent vlog if you haven’t already! I can’t believe the extent of my technology handicap…it’s almost like I was born in another generation…a MUCH older one!
I could plead a strong case for an early membership to the AARP. I think I’m going to start a petition with the following as my proof:
- I can never sleep past 7:30am
- I rarely go anywhere without packing a sweater (even in the summer)
- I think kids are too loud
- I get extremely irritated when the neighborhood kids use my backyard as a pass-thru
- My motto with computers is: “Click every button until something works!”
- And hey, I already have a cat!
So now I’ll I have to do is dye my hair silver, sign up for my first bingo tourney, and learn how to finish a crossword puzzle and then BAM…it’s time for discounts at Kroger and Cracker Barrel! 😉
Young and hip or old and senile, breakfast is a must for all! This morning’s bowl was inspired by Liz over at I <3 Vegetables. When I saw her tweet (hey, that makes me hip, right?) yesterday about a quinoa with walnuts and cranberries, it got my wheels turning. I cooked up some quinoa last night before going to bed and then this morning morphed it into a hot breakfast cereal!
Nantucket Breakfast Quinoa:
- 1/2 cup cooked quinoa
- 1/2 cup unsweetened vanilla almond milk
- 1 tsp cinnamon
- 1/2 tsp vanilla
- sweetener to taste (I drizzled a bit of agave in mine)
Combine all ingredients and cook on the stove top over medium heat until quinoa gets more of a creamy soft texture. Top with your favorite granola or trail mix. Lately, I’ve been a bit obsessed with this one:
I love the clean taste of this blend and can I get a “heck yeah” for a trail mix with shelled ‘stachios?
Today was a typical Friday at the good ol’ hospi! Run, run, run and run some more! After minimal sleep last night, I was ready to pass out when I left at 3pm. When I got home, I did something I never do (which I guess catapults me into senior citizen status even more)…I took a nap…and it was glorious!
I have never been much of a nap-taker. I always seem to feel worse after I wake up and would prefer to just go to bed earlier instead, but today I knew I wouldn’t make it without a little shut eye. I was OUT for 2 straight hours and when I woke up my first thought was, “Yay, I don’t feel like doo-doo anymore!” followed by, “Man, I’m starvin’!”
Not quite sure how I can instantly go from thinking poo one minute and food the next, but that’s besides the point!
Now, I could’ve just had taco salad leftovers from Wednesday, but for some reason I had a massive craving for chili (might’ve had something to do with the fact that it was raining Persians and Poodles outside earlier). So, my taco salad bowl pulled a little Clark Kent in a telephone booth move and I had one of the most amazing bowls of chili I’ve ever made…and it only took 15 minutes!
- Leftover Tempeh Taco Salad “meat” (1/2 recipe)
- 1 15oz. can of beans (I used a tri-bean blend)
- 1 8oz. can of tomato sauce, no salt added
- 1 chipotle pepper, chopped
- 1/2 teaspoon Adobo sauce from canned chipotle peppers
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- sprinkle of my favorite spice blend ever
Combine all ingredients on stove top and cook over medium heat until heated through. Garnish with desired toppings (I used Daiya cheddar, avocado, and cilantro).
Mmm soooooo good…and I didn’t even have to take my teeth out! 😉
How about you? Do you act your age or would you like to borrow a pen to sign my petition?