I have a huge favor to ask, will you visit the Seki Japanese Restaurant page on Facebook and “Like” some photos for us? Just go to their “Photos” page and look for the photos that I posted!
The first place winner of the photo contest wins $50 to Seki! We did a post about a date night visit to Seki here- Date Night at Seki! Seki is Lexington’s BEST Sushi Restaurant, be sure to check them out if you have the chance!
This weekend was a blast at the Cooper household. It seems that we have survived the end of the world. Must be all the greens we’re eating!
On Friday afternoon, I got to catch up with a friend over free Starbucks (Thanks for letting me share your gift card, Ashley!) Daniel and I also made a trip to the grocery store together to re-stock our pitiful fridge.
On Saturday, Daniel and I headed to the gym to get our sweat on. I did some easy cardio and then a killer Bodyrock.tv workout. Seriously, if you want a good workout, head over to www.BodyRock.tv and try some of Zuzana’s workouts. I did the “Hot Attack” workout on Saturday and it was fantastic (and it only took 12 minutes).
After getting sweaty, we picked up Silas and headed to Jacobson Dog park to soak up some sun (and to wear our pup out).
After our pup was thoroughly tired, we headed home and inhaled some lunch. The rest of Saturday afternoon was quite lazy- we napped, cleaned up the house, and actually sat down to dinner, TOGETHER! We grilled up some tilapia and ate it alongside some AWESOME pickled Asian cabbage and wholesome brown rice.
I’ve been meaning to “catch up” on the Harry Potter phenomenon. I read whatever books were around in 8th grade (back in 2002), but now I really want to see ALL of the movies! Daniel picked up the 5th movie and I can now say that I’ve seen movies 1, 2 and 7th I’m pretty excited about finally watching 3, 4, 5 and 6! Silas is such an attention hog!
Sunday was just as fantastic as Friday and Saturday. We went to the 10:10 service at Southland, and then we went to pick up the triplets I nanny to do a 5k. Now, the boys are only 4, so they weren’t going to run the 5k, but Daniel and I thought it would be a good idea to wear the boys out so their mom and dad could get some work done around the house!
The race that the 5 of us participated in was the “Running 4 the Sole” 5k. The entry fee? A pair of gently used shoes. The race was held along a portion of the Legacy Trail. We ran/walked with the boys, swapping “rides” in the jogging stroller every 5 minutes. Everyone had a blast, and our hard work was rewarded with ice-cold water bottles at the finish (they boys were SO excited about disposable water bottles). We dropped the boys off at home, and we brought back a “Patio Peach Tree” that Daniel promptly planted.
I know it doesn’t look like much right now, but in a few summers, we may actually get some fruit off of the tree!
Speaking of plants, here’s a garden update!
Our pea and squash plants have had quite the growth spurt! I love the curly little tendrils of the peas and beans creeping up their supports! Our tomato plans are still teeny tiny, and our herbs are coming along (slowly).
One last outdoor picture of the weekend:
And a few more indoor pictures:
Yes, our cat, Mowgli, fell asleep on a picture.
We wrapped up the night with a reading from “The Love Dare”, a daily devotional and challenge for married couples. While Daniel read, I munched on some black beans.
Stay tuned, I’ve got TWO recipes coming up for you in tomorrow’s post!
We eat frittatas a lot. There are some past frittata recipes on here (a hash brown Qui-ttata and a Greek frittata).
This week’s frittata included a special ingredient: turkey bacon. It’s also packed with nutrient-rich broccoli, and there’s even a little cheese sprinkled on top for pizzazz.
Served with roasted potatoes (we opted for sweet potatoes) and some fresh fruit, this combo would be a winner for a brunch or for a simple supper!
Turkey Bacon and Broccoli Frittata
Ingredients
2 whole eggs
2 egg whites
1 tsp. olive oil
1/4 c. finely chopped onion
1/2 c. chopped broccoli (cooked, we just thawed some frozen broc.)
8-10 slices of turkey bacon, cooked
1/3 c. 2% cheddar cheese, shredded
Directions
Preheat oven to 375
Lay 8-10 pieces of bacon on a baking sheet and bake for about 10 minutes (or until bacon is crisp). Let bacon cool and chop/break into small pieces.
Heat oil in a large skillet over medium-high heat. If your skillet handle isn’t heat proof, wrap it in 2 layers of aluminum foil. Sautee onions until they are soft (about 5 minutes).
Add broccoli, let excess water cook out.
Add bacon. Season with salt and pepper (I didn’t need to add any salt).
Whisk your eggs together, pour over your frittata filling, stir to distribute broccoli and bacon evenly in eggs.
Remove skillet from heat, sprinkle cheese on top.
Place skillet in preheated oven for 5-10 minutes or until frittata is firm in the center and the cheese is starting to brown.
