Happy Thursday, Fancy Oatmeal Readers! I am super excited today because my sister-in-law is coming into town for a long weekend; Dear Hubby is actually on his way to pick her up right now. So you know that I’ve been compulsively adjusting and straightening pillows and stacks of magazines, and trying to decide which blinds to open that show the least amount of dust!
What I should be have been doing:
Oh well, we’re family now. My dust is her dust.
On my way to Snap Fitness this morning, I was waved down by all our apartment complex employees. “Seriously guys, I’m only going to gym. I’ll be back soon! No need for a going away party!” Actually, it was “Breakfast on the Go” day (I guess I missed that holiday in my calendar) and I was handed a brown paper bag.
After I ran 6 excellent miles and did a round of “300 + 10” Abs (I added 10 reps onto each exercise), I took a quick walk up to Publix to mail a few cards (part of the July goal of becoming a real person) and bought some red wine vinegar for a side dish I’m planning on making while Jeannie is here.
Our salad of choice for today is a Marinated Vegetable Salad I found in the Better Homes and Gardens Eat Well, Lose Weight cookbook.
- 2 medium red tomatoes, cut into wedges
- 1 medium green sweet pepper, seeded and chopped
- 1 small zucchini, sliced
- 1/2 small red onion thinly sliced
- 2 Tbsn parsley
- 2 Tbsn olive oil
- 2 Tbsn balsamic vinegar
- 2 Tbsn water
- 1 Tbsn basil
- 1 clove garlic, minced
- Toasted Pine nuts (optional)
- Dice, mince, slice and whatnot all the vegetables and place in bowl.
- Mix together parsley, olive oil, balsamic vinegar, water, basil, and garlic in a container that you can shake. I didn’t have anything except an empty water bottle. Drizzle over the vegetables.
- Let salad stand at room temperature for 30-60 minutes, stirring occasionally. If desired, garnish with pine nuts. Makes 6 1/2 servings at 64 calories a pop!