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Sunday, November 2, 2008

A not-so-lazy Sunday


Last night, Jonathan and I crashed around 7ish...he watched The Golden Compass, and I slept soundly until 1 am. Evidently, Angus wanted to celebrate the changing of the clocks by staying up until 6 am...so we did.

We soaked in the extra hour, and I taught him all about burning the 1 am - 2 am - 2 am - 3 am oil (kind of like the midnight oil, but the special daylight savings time version). We watched the entire third season of Arrested Development on Hulu while editing. I edited 4 shoots in the middle of the night, did 3 more today, and finished 4 design projects. How anti-climactic was it to not have anyone to celebrate with at 4 am when I was making such good progress?

So yes, I woke up Jonathan to tell him.

Tonight, we made one of the recipes from the latest Clean Eating...slightly modified. Mainly, we added a little baked chicken (which I like) and omitted the green onions (which I don't like).

Other variations? I made it simply tonight (without goodies such as the tomatoes, cheese, and salsa) but will add those in for a leftovers lunch tomorrow.

It is good stuff. :) The yogurt-onion sauce is especially grubbin'.

Here's the recipe...

The Tostadas
  • Tostada shells
  • 1 bag pre-washed romaine lettuce, shredded
  • 2 medium on-the-vine tomatoes
  • 1 can reduced sodium black beans, drained and rinsed
  • 3/4 cup shredded reduced fat Monterey Jack cheese
  • 1/2 cup salsa
  • 2 baked boneless, skinless chicken breasts, chopped

The Yogurt-Onion Sauce

  • 1 small red onion, finely diced
  • 3/4 tsp sea salt, divided
  • 1 tbsp lime juice
  • 1 cup plain low-fat yogurt
  • 2 cloves garlic, finely minced
  • dash of Tobasco

The Directions

  • Make the yogurt-onion sauce first. Place red onion in a bowl, sprinkle with a bit of salt. Mix well and let rest for 5 minutes.
  • In a small bowl, stir remaining sauce ingredients, including outstanding salt, together. When the onion is watery, rinse well in a colander and add to yogurt mixture. Stir well and set aside.
  • We crushed the tostada shells into bowls, added the romaine, chicken, diced tomatoes, black beans. Add a dollop of salsa and the yogurt-onion sauce.

Lots of blog-worthy goodies this week...the recipe for the incredibly fabulous squash that's in the oven right now (if it tastes as good as it smells), who I'm voting for (up tomorrow), and some really sweet photo shoots uploaded to Finian Road • The Blog.

Why not start with this one?

But now, off to take care of the belly.

I learned a valuable lesson about the growth of Angus at 31 weeks, and learned that if you stand too close to the oven while making baked squash, you will burn your tummy not realizing that it's touching the hot stove.

Jonathan's got me nursing the ice pack inside the waistband of my fleece pants. And I think I'm done screaming, at least for a little while.

Now, that's a good thing.

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