New Wave

I am absolutely loving our new dishes. We used a full 2 sets today between all of our meals!

Our Saturday got off to a late start. We didn’t wake up until nearly 10:30! It was really quite nice to wake up to a room flooded with sunshine!

For breakfast, I only wanted one thing: roasted potatoes. I guess I didn’t get my fix last week!

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To go with the taters, I made “Leah-style” eggs and a couple of soysauges!

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I might be going a little picture crazy while falling in love with our beautiful, stark white dishware!

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I also enjoyed herbal tea in our new mug!

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And Jodus opted for coffee.

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The perfect breakfast, eaten while watching ANTM!

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There were seconds of potatoes to be had!

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These were the larger of the two plates that came in the setting. (Even larger ones exist!) They are a bit smaller than my usual plates so I am hoping maybe they will help with portion control? Obviously, it was a fail this morning. 😉

I spent the morning/early afternoon lazily on the internet! It was wonderful! We finally decided to start moving around 1:30. Before heading out the door to do some errands, we ate the leftover pizza from last night.

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And this was the smaller of the two plates.

One piece of my soft egg and dandelion green pizza.

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And one slice of Jodus’ roasted garlic and pancetta pizza.

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Unfortunately, the crust was incredibly tough to eat today. Not stellar leftovers. But it was the perfect size lunch to hold us over but not make us so full that we would be eating dinner at 8pm.

Heading out to run errands, we stopped at Caffe Ladro and split a Jumbo Soy Latte with Irish Cream.

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We had a really fun errand today! We picked up my wedding band! Wheee!

And less exciting, we did our grocery shopping!

When we got home, we unloaded and watched a couple episodes of Weeds then got crackin’ on dinner.

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Tonight, our soup came from Cooking Light, naturally!

Chili-Spiced Chicken Soup with Stoplight Peppers and Avocado Relish

Yield: 8 servings We only got 5 servings out of it.

Ingredients

  • Spice blend:
  • 2 1/2  teaspoons  chili powder
  • 2  teaspoons  ground cumin
  • 1 1/2  teaspoons  ground coriander
  • 1  teaspoon  dried oregano
  • 1  teaspoon  cracked black pepper
  • 1/2  teaspoon  kosher salt
  • Soup:
  • 1  tablespoon  canola oil, divided
  • 1 1/4  pounds  skinless, boneless chicken breasts, cut into 1/2-inch-wide strips
  • 2  cups  chopped sweet onion
  • 1  cup  chopped red bell pepper
  • 1  cup  chopped green bell pepper
  • 1  cup  chopped yellow bell pepper
  • 1 1/2 orange bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1  tablespoon  minced garlic
  • 1/2  teaspoon  salt
  • 2  cups  fresh corn kernels
  • 1  (32-ounce) carton fat-free, less-sodium chicken broth
  • 1  (28-ounce) can fire-roasted crushed diced tomatoes, undrained
  • 2  tablespoons  fresh lime juice
  • Relish:
  • 1/2  cup  chopped fresh cilantro
  • 1/3  cup  chopped green onions
  • 1  teaspoon  grated lime rind
  • 3  ounces queso fresco, crumbled shredded mild cheddar cheese
  • 1  diced peeled avocado
  • Cilantro sprigs (optional)

Preparation

1. To prepare spice blend, combine first 6 ingredients in a small bowl.

2. To prepare soup, heat 2 teaspoons oil in a large nonstick saucepan over medium-high heat. Add chicken; sprinkle 1 1/2 tablespoons spice blend over chicken. Sauté 8 minutes or until done; cool. Chop chicken; set aside.

3. Heat remaining 1 teaspoon oil in pan over medium-high heat; add onion, bell peppers, garlic, and 1/2 teaspoon salt. Sprinkle vegetable mixture with remaining spice blend; sauté 8 minutes or until vegetables are tender. Stir in chicken, corn, broth, and tomatoes; bring to a boil. Reduce heat; simmer 15 minutes. Add lime juice.

4. To prepare relish, combine chopped cilantro and next 4 ingredients (through avocado).

5. Ladle 1 1/4 cups soup into bowls; top with 1/4 cup relish. Garnish with cilantro sprigs, if desired.

The boy and I made a great team on this one!

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I thought the flavor was really good. I didn’t care for the large diced tomato chunks. I should have chopped it a bit more. I loved the “relish”. And queso fresco probably would have been even better.

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After our delicious dinner, we watched Did You Hear About The Morgans? I thought it was really cute! I enjoyed it! While we watched, Jodus and I split a chocolate bar that Brie sent us!

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It was delicious!

Tomorrow is work at Nordie’s, 12-4. Not too bad but that shift always throws off my eating schedule so … yeah. Today was gorgeous here in Seattle and I feel a little guilty about not going out and really enjoying it but it was a bit windy and chilly still. And my body was achy today. It was weird. Like I worked out but we all know that didn’t happen.

If you could pick out any china to have, what would you pick?

-L4L-

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