Yum Yum!!

Old Navy Active Wear

Soooo... in case you haven't heard about crowdtap, it's a website that you join and give market feedback.  It's pretty simple but as you accrue more points you get to a higher level and are invited to opportunities.  This time I got an opportunity to sample the active wear line with my sister.  She was actually wearing an activewear top that she had purchased on a previous trip.  I own a runner skirt and a pair of compression pants from Old Navy's activewear line.

Today we tried on several new items and had a blast restocking our closet for the fall.  I picked out the 'carbon' women's color block jacket. It is a moisture wicking jacket that also has thumb holes, a full zip, and handy dandy pockets. (I love thumb holes.)  I picked out a matching grey pair of ruched compression capris.  They also have a handy pocket (can't get enough of those!).

Not only did I get some samples from Old Navy, I had the "obligation" of bringing a friend.  She picked out a pair of the full length compression pants with a "purple ivory" (sort of maroonish) strip across the top and a matching hooded running top.  Overall, a fun time checking out Old Navy's activewear.  I'm looking forward to sporting it around town as I train for my next 1/2 marathon ...

Meatless Monday

This week for Meatless Monday ~ we were lucky enough to have guest chef Megan Robinson.  She treated us to a spicy black bean and quinoa.  We got tortillas and made veggie burrito style.  We also were treated to a delicious Caperese salad.  Lori added fresh sliced avocados with tomatoes, mozzerela cheese, fresh basil, and a homemade balsalmic vingerette.  Timmy finished us off with spicy sweat potatoes.  Yum yum!!

Ingredients

• 1 teaspoon vegetable oil
• 1 onion, chopped
• 3 cloves garlic, peeled and chopped
• 3/4 cup uncooked quinoa
• 1 1/2 cups vegetable broth
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• salt and pepper to taste
• 1 cup frozen corn kernels
• 2 (15 ounce) cans black beans, rinsed and drained
• 1/2 cup chopped fresh cilantro

Directions

1. Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned.
2. Mix quinoa into the saucepan and cover with vegetable broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes,
3. Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro.

Footnotes

• Questions about quinoa?

Nutritional Information 

Amount Per Serving  Calories: 76 | Total Fat: 1.5g | Cholesterol: 0mg

20th!!

Timmy and I are excited to let you all know that we have finalized a date.  We plan to get married on October 20th 2012!!  We are going to get married at Our Lady of Sorrows Catholic church.  It is the parish I registered in last year.  It's very close to the house.  If you know me enough, than you know that we have confirmed our wedding with my cousin Father Tom Molini, who is a pastor out in Kirkwood. 

We are planning to keep the wedding festivities close to home.  We are looking at venues and things that remind us of home in South City.  We are between Hendri's and The Christy.  The Christy is bright and has a large room with an even bigger dance floor.  They apparently have the hook up on cake with 2 different bakeries.  Hendri's is very classic and elegant.  It has a black & white tiled floor that looks perfect for a first dance.  They have lots of hard wood and gas light look alike lighting.  The downside is the room is dark without any windows.

So many more details.... so much more to do!!

Catching Up...

So behind on posts!! I hope to have updated pictures from all of our recent and delicious creations.

Tonight, June and Warren worked together to create stuffed squash.  June has made many a stuffed pepper and they are always delicious.  They scooped out two different types of squash -- acorn and summer.  Both are from our CSA so we were able to sample both types.  They put some of our already cooked and toasted wheat berries slow cooked with some veggie broth, diced apples, basil, garlic powder, insides of the squash.  Then they baked them while we were getting our work outs done for the evening. 

It was another delicious meal shared by all of us.  Even Warren got in on our supper.  We also had a yummy salad provided by Sophie.... I am a bit bummed that we haven't received more salad greens.  They did say that with the cooler weather coming in we should see more salad greens.  I'm very hopeful. 

By the way.... we need to start baking!! We have at least 2 dozen eggs in the fridge and more on the way on Thursday.