Trimming the fat

I was going to write a post yesterday entitled “what’s it going to take?” after weighing in and discovering I had gained yet another pound, but c’mon…it’s a pound.  And do I really need to wallow in self-pity when I’ve brought it on myself and am not surprised in the least little bit?  I’ve been at a plateau for awhile and it’s no shocker – I’ve been eating whatever the hell I want whenever I want over the past month or two, so I’m amazed I’ve only gone up a few pounds overall.  I’m tired of being tired, tired of being scared to go back to the gym and to running, tired of feeling gross all the time, tired of being ashamed of what I eat. So boostraps, I pull myself up by ye.  Pumpkin bread has been put in the freezer, cookies have been given away, and I made a relatively “clean eating” dinner last night…

I tried a recipe I found in the book The Pastry Queen Christmas: Big-Hearted Entertaining, Texas-Style – pork tenderloin marinated in Sam Adams double bock beer, worcestershire, honey, lime juice, and salt, and then rubbed with chili powder, some chipotle powder, salt, and pepper before roasting.

As a garnish, I made some more apple and pear chutney like the stuff I put in the baked brie for Lofton’s wedding.  I peeled and diced two pears and two apples and cooked them on the stove with honey, brown sugar, dried cranberries, dried apricots, walnuts, cinnamon, nutmeg, and cloves.

On the side, I made spaghetti squash with sage and pine nuts (I’ve been looking for where I saw this originally and can’t find it – I’d totally give them credit if I did!), and I added some queso fresco I had left over from my pumpkin enchiladas.  Leftover steamed asparagus rounded out one of the best meals I’ve made in a long time!

We’re getting a new oven today – everything baked or roasted has been done in our little microwave/convection oven, so I’ll be SUPER-grateful to have a regular-sized oven again.  I’m trying to think of what to make for the inaugural meal!  Any suggestions?  As badly as I want to make cookies, I’ll try to hold off for awhile…

Impromptu Tailgate

When I got home from Lofton’s wedding on Friday night, Mom surprised me with some last-minute Clemson vs. Georgia Tech tickets she scored from a friend.  It’s about 2 hours from home, and I found out we were going at about 11pm the night before…holy last minute, Batman!  I planned a small tailgate for us – curry chicken salad from the latest Food Network Magazine…

(made with Greek yogurt and chock-full of veggies, it’s healthier than the chicken salad you’d find in your grocer’s deli section).  We also brought a veggie tray…

…and some less-healthy treats, too.

(two-bite brownies with Halloween icing – AMAZING)

(Blue Moon’s seasonal offering – frosty cold and best enjoyed while walking around campus!)  I brought my big lens for some “pretend to know what you’re doing” shots:

 

 

PS – I lived in that dorm below for 2 years in undergrad – home sweet Holmes, where all the nerds honors students live!

 

If you tailgate, do you make a big production out of it?  Bring a grill/smoker?  Or do you bring easy finger foods?  When I was in school, we had BIG tailgates…I was the Martha Stewart of tailgating back in my day (geez I sound old).

My OTHER Best Friend’s Wedding

The two IRL friends I refer to most often, Catherine and Lofton, both got married a week apart.  Both are my very dearest friends, and my head is spinning in the aftermath of their weddings (and one of my other closest friends just revealed she and her husband are expecting their first baby – my mind has been blown).  Catherine had a yearlong engagement and a big affair which I’ve already recapped, but Lofton had a very short engagement and a small backyard ceremony on Friday night (no, she’s not knocked up).

Because it was a small event, a few of us friends brought appetizers, and family members provided the dinner.  My friends brought pigs-in-a-blanket and “meat-wrapped meat” (bacon-wrapped weenies with brown sugar glaze)…

 

…Greek dip: hummus topped with feta, olives, and roasted red peppers…

…and I made baked brie with a quick compote.  I diced an apple and a pear and cooked them in a saucepan with about 3Tbls brown sugar, 1.5Tbls honey, a few diced dried apricots, about 1/3c dried cranberries, and about 1/3c chopped walnuts.  I *think* I added some cinnamon, but I was in such a hurry, I honestly can’t remember.  I probably did.  Anywho, I placed a wheel of brie on a sheet of puff pastry, topped with the compote, and wrapped the dough around the cheese before baking.  I served it with some assorted crackers and baguette slices.  I wish I had gotten a shot of all the cheese oozing out when I cut it open. 

Dinner was an amalgamation of different homemade comfort foods – I had mac ‘n’ cheese, chicken and broccoli casserole, curried chicken over saffron rice, peas, layered salad, and a croissant.

And don’t forget the cake!  Our friend Kaycee’s mom made some AMAZING pound cake with buttercream icing and marshmallow fondant.

 

Of course there was beer and wine to be had, and I took a picture of this red blend that made me think of you guys:

“Blends have more fun!”

Though at Lofton’s wedding, us IRL friends had a lot of fun, too.

 

 

Congrats, kids!

 

Did you have/do you want to have a big wedding or a small wedding? Lofton’s backyard ceremony had such an amazing feel to it – the awkward pomp and circumstance weren’t there, and we were all able to just be ourselves and have fun.  I wouldn’t mind something similarly low-key!

The dos and don’ts of pumpkin enchiladas

 

• DO use this recipe by Cheeky Kitchen.  It’s amazing.
• DON’T get distracted add the chicken + onion TO the pumpkin cream sauce.  Chicken goes inside.  Sauce goes on top.
• DO use flour tortillas instead of corn (or at least warm the corn tortillas up).  Cold corn tortillas break when folded and you will cry.
• DON’T get all smart and add pickled jalapenos to the mix, even though you’re currently obsessed with them.  If you DO decide to add some, start with a couple, then add more as a garnish.  Your tongue will thank you.
• DO add something green on the side, so you don’t feel like such a heifer for eating such a creamy, carby, cheesy dish.

• DON’T try to eat half a recipe, even though it tastes amazing.  You’ll fail and be miserable.

• DO take notes and attempt it again in the near future.

Find any new fun pumpkin dishes lately?

My Best Friend’s Wedding

Well, Catherine done went and got herself hitched.

It was a long few days of apple-dipping…

…doing girly things…

…eating and drinking…

…shaking and crying and speech-ing…

…smiling and laughing and hugging…

…keeping up traditions…

…and being silly…

I can’t believe these two crazy kids are married.

My best friend is a wife!