Oh my goodness! The past few days have been filled with a lot of errand running and treadmill running. It’s getting to that important time of the summer for us to make our shopping trips for the upcoming school year in Alaska. We still won’t be leaving for another three weeks, but it will take at least that long for our goodies to get shipped. Luckily, we have a whole year under our belts and have figured out the best methods for buying all of our food/cosmetic/toiletry/kitchen/cleaning supplies. Our different options are:
- Buy from local store and have Mom ship it =)
- Order online and ship directly to the island
- Put in an order through our AK Bypass shopping system – VERY handy!
- Buy goods in Anchorage and take them on the plane as additional checked baggage.
It’s taken us the entire first year to figure out what is best to be bought & shipped by the various methods. I just hope that keeping all of this straight hasn’t pushed other vital information out of my brain, you know like riding a bike or what setting to dry my linens on.
But all is well and we’re going to enjoy the simplicity of life down in the “lower 48” until it’s time to head off to the great white north. Is that an Alaskan reference, or Canada? Oh well. I meant Alaska.
Breakfast the past two days has been delici-oso smoothies. I was worried this morning because I am out of greek-style yogurt, but I simple added more Almond Breeze (1 cup instead of half) and a whole, frozen banana for substance. They both turned out great!
Tuesday’s Workout – Interval Training
- 5 minute warmup @ 10:00 pace
- Switch between 7:30 and 13:30 pace; one minute each
- 5 minute cool down @ 10:00 pace
with a splash of lower body circuit training.
Wednesday’s Workout – 4 mile run @ 8:45 pace AND Jackie Warner’s upper body & abs circuit (planned)
- I usually do my run first, then circuit training. But my #FirstWorldProblem was that my Nike app was updating right when I wanted to jump on the treadmill. Not thinking a thing of it, I switched it up and started with weights. I’m not sure if that’s what caused my sluggish legs and waves of heat pulsating through my head, but I only ran 2.5 miles @ a 8:45 pace.
I wasn’t a happy camper.
This is total bunk!
So when in doubt, carb it out!!!
Lunch would be homemade spaghetti sauce with whole wheat pasta and FROM SCRATCH whole wheat breadsticks. I’m not sure if this was a teaching moment for Mom, or more for her own amusement, but she asked Dear Hubby and I to make them.
The dough was already made for us, but I’m told it was quite easy to make. Dangerously easy. As in I can throw it together everyday and then give the Pillsbury Doughboy a run for his fat-ass money!
- 1 C. lukewarm water (120 – 140 degrees)
- 1 Tbsn. yeast
- 1 and 1/2 C. flour
- 1 C. whole wheat flour
- 1 Tbsn. sugar
- 1/2 tsn. salt
- 3 Tbsn. olive oil
- Place water in a bowl and sprinkle the yeast over the top of the water.
- Let the yeast dissolve for five minutes in the water.
- In a separate bowl, mix dry ingredients. Blend well.
- Pour dry ingredients into the water/yeast mixture. Mix well until a sticky dough is formed.
- Add olive oil. Mix until olive oil is incorporated into the dough.
- Kneed the dough on a lightly floured surface for about 4 or 5 minutes.
- Place dough into a clean bowl and cover with a towel. Let sit for an hour.
1. After allowing the dough to rest & rise undercover for an hour, take the cloth off and take a picture.
2. Pretend that the dough is the guy who cut you off in traffic and punch it down. Be mindful so you don’t hurt yourself.
3. Take the dough out of the bowl and allow it to rest for five minutes under a bowl. While waiting, this would be the ideal time to declare what toppings you are going to be using on YOUR breadsticks.
4. After those five minutes have passed, check to make sure that the dough is thoroghly rested. As a runner, I can appreciate rest days. I’m told that the dough will not look any different, so just take it out NOW Amanda!
5. Separate into two equal portions so that the kids won’t fight over who got more. If only one person is making the breadsticks, or the bakers are more mature than a 3 year old, you won’t need to divide the dough. Roll each segment of dough into mini loaves. Think “Outback Steakhouse” size.
6. Each “log” should be able to be broken down into 8 breadsticks. I recommend making mini slices to ensure you don’t end up with 7 normal breadsticks and one that resembles a chopstick. Once you’re happy with the portions, cut the dough.
OMG!!! At first I thought those were my hands - Thank God they're Dan's!!!
7. Now that you have the dough dissected for each breadstick, roll it out into longer, thinner versions and lay on a baking sheet. They will spread a little, so give each one its own space. Using a baking brush, spread on a healthy layer of egg whites.
9. Now comes another fun part: the toppings! I chose garlic, rosemary, and parmesan cheese. Dear Hubby chose garlic and mozzarella cheese.
10. Bake in an oven that’s been preheated to 450° for 8 minutes.
I enjoyed my fair share of breadsticks, and tried not to over do it, but I needed fuel, damnit! So four breadsticks and a plate of pasta later..
I am ready to eat!
I love that you can clearly see what each ingredient is in the sauce. I also love that I was able to get in a 3 hour nap before Dear Hubby and I headed off for the Detroit Tigers game at 7:05 PM.