On Wednesday, I thought there was no way we’d have a snow day on Friday, but here I am, at home, and I will be home now until January 2 because of winter break. A thirteen day break is quite long, and sometimes these longer breaks make it even more difficult to go back. I hope that doesn’t sound like I am complaining, though, because I very much appreciate this perk of being a teacher.
My morning started off like yesterday: toast, a hot beverage (coffee this time), and grading.
Then I worked out.
After 65 minutes on the elliptical, my feet were sufficiently tingly and I had worked up a light sweat. I hopefully will be able to get to yoga one day this weekend and maybe start running again next week after Brody’s bronchitis clears up.
Grocery stores make me happy, especially empty ones.
You know what doesn’t make me happy? Dog poop…in the house…on the carpet. Moose must be having some tummy troubles, which I feel bad for, but I also feel bad for me because the house smells bad and it takes at least twenty minutes to thoroughly clean it up. I’ve heard that dogs can tell if you’re pregnant and sometimes act out. I don’t think that is necessarily the case here, but I do think that’s an interesting notion.
I made plans this morning to meet my friend Jennifer at the dog park this afternoon. She was a little late, but the dogs had fun playing in the deep snow and I liked sitting on a bench under a tree taking in the winter scene.
Normally, without snow, I can make it around the dog park loop, which is 2/3 a mile, in 12 minutes. It took Jennifer and I at least 30 minutes to do one lap. The snow was deep, up to my knees in some areas, as no one else had been crazy enough to go there and forge a path for us. Jerks. We actually took a few breaks, and at one point sat down in the snow to rest for a couple minutes. This was definitely my second workout of the day!
It’s been a while since I’ve posted a recipe, so I’d like to share what I’m making for dinner tonight. This was a Wine and Recipe recipe by Kathy from Mel’s bar food theme night. I loved these and hope they turn out.
Buffalo Chicken Meatballs
By Rachel Ray
-2 tbs vegetable oil
-4 tbs (1/2 stick) unsalted butter
-1/3 cup Frank’s Red Hot sauce
-1 pound ground chicken, preferably thigh meat
-1 large egg
-3/4 cup bread crumbs
-1/2 celery stalk, minced
-1 tsp salt
1) Preheat oven to 450 and evenly drizzle oil over baking dish.
2) Combine butter and hot sauce in a sauce pan, and cook over low heat, whisking until butter is melted. Remove from heat and let cool for 10 minutes.
3) Combine chicken, hot sauce mixture, egg, celery, bread crumbs, and salt in a large bowl by hand.
4) Roll the mixture into round, 3/4 inch balls, making sure to make the meat firmly. Place balls on baking sheet, touching one another, to form a grid.
5) Roast for 15 to 20 minutes. The center of the balls should be 165 degrees.
Serve these with celery stalks and dip in blue cheese or ranch dressing.
Have a great Friday night, and to all you teachers or students out there, happy winter break!!!
Do you enjoy or despise grocery store trips?
What was your workout today?
What is your favorite meatball recipe?