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Crescent Nail Manicure

Only two more days!  Yes, I am absurdly excited.  Although, I’m not sure whether it’s excitement to see my boyfriend for the first time in 74 days or to eat some of the delicious lasagna I’m making for Thursday’s dinner.  Just kidding, it’s to eat garlic mozzarella bread.

Despite still feeling ridiculously sore yesterday from Saturday’s football game, um hello awesome core workout, I managed to get myself to the gym.  I knew the rest of the week would be questionable and I should squeeze as many workouts in as I could.  Alternated between 25 minutes on the ARC trainer and 25 minutes on the elliptical followed by push-ups and some more core work.  I then negated all of  that by then sitting at home watching TV while drinking a 22 oz Fat Tire and eating Chicken Sausage, Onions, and Peppers, and Cheetoes.

So, a week or two ago I saw a fun article or posting somewhere (for the life of me can’t remember where now) for a new type of manicure.  During my Sunday full of lounging and football watching, I decided to give it a go having previously stocked up on the only supplies needed.  Those dumb paper hole protector things.

You’re supposed to put the hole protectors on your nails to cover up that white crescent area, except I’m dumb and put them waaaay to high on my nail.  Anywho, so you paint your whole nail one solid color and let it dry completely.  Like completely, completely.  I got impatient and didn’t wait quite long enough and nearly pulled some color off when pulling off the stickers.  Put the stickers on correctly, then paint the top of your nail with a darker color.  Peel off stickers.  I didn’t realize just how black my purple would look when painted over the red, so now I kind of look like I have lady bug fingers.  Oops.

Notes for next time; put the stickers lower on my nail, find a shimmery silver to use with the purple and the red.  It takes a while to do this, but overall I’m a fan of the look.  Uh, I eventually took a q-tip to my fingers and cleaned up the nail polish all over my hands.

Alright, have a good Tuesday!

 

So. Damn. Good.

Holler friends!  It’s been a while since this happened around these parts, but today I have a new (well to me) recipe for ya’ll!  I know I’ve mentioned this a few times before, but lately I’ve made some dietary changes; for no other reason than I wanted to see if it would help me drop some weight.

Here’s the dealio, Monday through Friday I pretty much eat the exact same thing for breakfast and lunch.  Breakfast is an egg bake with bacon, peppers, and onions, and for 4 days of breakfast I use 8 eggs and 8 pieces of bacon.  During my weekly grocery shopping trip, I purchase one rotissiere chicken which I pull apart once cooled and throw on my boring salad of spinach, cucumber, and mixed bag of lettuce for lunch.  Along with my salad I eat a piece of fruit, now it’s an apple, prior to this a peach.

Dinner is what’s been the struggle for me.  Despite my Irish heritage, I am a huge fan of Italian food.  Cooking it, eating it, smelling it, etc, so trying to eliminate carbs and dairy from dinner time has been interesting.  I’m also not a huge fan of red meat not in the form of ground beef, and would rather starve than eat a piece of fish… so there’s that.  That’s why there’s been a lot of meatloaf, stuffed peppers, and shepherds pie lately.

Last night, I ventured out of my ground beef/turkey rut and cooked an absolutely amazing dinner involving chicken sausages, onions, and peppers.  I initially found this recipe online, glanced at it to get an approximate idea and went to town in my kitchen.  I used a package of Al Fresco Sweet Italian Chicken Sausages, and I’m a big fan.

brown the sausages on all sides in a pan with a little bit of olive oil

While the sausages are browning, chop your onion, garlic, and peppers

Once the sausages have browned on all sides, remove them from the pan, add some butter and swirl it around to make it melt.

I think heaven will smell like melted butter

Toss in your onions and garlic and let them cook for 2-3 minutes

Add all your peppers and some wine, season with oregano and basil

So the original recipe called for 1/4 cup of white wine, but I have transitioned to the fall/winter staple of red wine so that was all I had in the house.  It works JUST fine.

Slice up your sausages while everything in the pan cooks together

Side note, if you plan on serving this on a bun or with some crusty bread, there’s no need to slice that shit up.  I ate it in a bowl, so it was easier this way.

Bam, back all in the pan together

Cover and cook like this on low for about 15 minutes.  Pour yourself a glass of the wine you were cooking with, because you should never cook with wine without having a glass.  Anxiously watch the timer count down, and then stuff your face!

Yo, seriously, so effing good. I had to keep myself to just one bowl because this needs to be dinner for the rest of the week also.  You can bet this dish has officially made its rotation into my new, boring diet.  Maybe next time I’ll cut out the butter, that kind of defeats the purpose.

In terms of the goal of dropping some weight… I think it’s working.  I’ve definitely noticed some more muscle definition in my arms and stomach, and my face looks less puffy on any given day.  Granted, I do give myself permission to eat whatever I want on the weekends, be it cheese or carbs so that is probably detrimental, but I like the changes I think I’ve seen.  Although, it could all just be in my mind.

Chicken Sausage, Onions, and Peppers
1 package of Chicken Sausage (4)
1/2 of a large Yellow Onion
1 Green Bell Pepper
1.5 Red Bell Peppers
3 Cloves of Garlic
1 Tbsp butter
1 Tbsp Olive Oil
Oregano
Basil
1/4 cup of wine

Heat the olive oil in a large pan, and brown your sausages on all sides.  While the sausages are browning, prepare your onion and peppers by slicing them into thin strips; dice your garlic.  Once brown, remove the sausages from the heat and set aside.  Add the butter to the pan, and swirl it around to melt it and coat the bottom.  Add the onion and garlic to the melted butter and cook for 2-3 minutes; add the peppers.  Once all of the vegetables are in the pan, season with basil and oregano and add your wine.  Cook until all the vegetables are tender.  Return the sausages to the pan (sliced or whole) turn the heat to low, and cover and simmer for 15 minutes.  Serve!

Just Checking In

Not really much to say here today, but go check out my guest post over at What Kelly Said, for my thoughts on how blogging is like high school.

Yesterday was pretty lazy, although I did finally make those Pumpkin Chocolate Chip cookies that I’d been meaning to make all weekend.  They’re my favorite, and I may have a zip lock bag of them sitting next to me on my desk.  I do.  I mostly just watched a lot of football, and am keeping my fingers crossed that my fantasy team pulls off the win tonight.  Ya know, since the Eagles sucked ass yesterday.  I’m currently winning by four points, and we each have one player left to go tonight.  It’s going to be a close one!

After the football games we cared about ended yesterday, the roommates and I settled in to watch the latest arrival from Netflix, Never Say Never.  Yes, that’s the Justin Bieber movie, haha.  What a cute little kid, and so talented.  Anyway, it wasn’t horrible.  It showed how he got discovered by Usher and that kinda crap, and followed him around leading up to his MSG concert.  He’s a cutie, and the songs are catchy.  Whatevs.

So yeah, that’s really all I’ve got for you today.  I’m anxiously awaiting the first day of October on Saturday, and the 10 degree temperature drop that is supposedly coming with it.  I have new cool weather clothes I want to wear!  Alright, catch ya later.