More on that in a minute.I've gotta catch you up on our eats from last week. Mikey made pork carnitas with carrots & peas last weekend. It's best served on crushed tortilla chips, melted cheese, romaine lettuce, red onion, chipotle mango lime salsa & sour cream:
We're trying to incorporate more veggies in our diet so the carrots & peas were a new addition. It should come as no surprise to you that there was enough carnitas to easily feed a family of 12. So, I've been eating it all week.On Friday night, I put together a "garbage" salad that consisted of random veggies & an apple from our fridge:
I drizzled some olive oil, balsmic vinegar, honey and cracked pepper to dress up the greens. On the side I had a slice of cinnamon raisin bread with almond butter. All washed down with lime infused ice water:
I did a 35 minute hill workout on the treadmill prior to coming home from work and so this quick dinner hit the spot! It's been fun to get home on Fridays and tune into the March Madness... such good games this year! 'Round 7:30 I headed over to a friend's house for some pre-partying for the Cloud Cult show at UMD. I'm not real familiar with their music, but for $3 I thought I'd give it a try. It's not exactly my style of music but I was glad I went.
On Saturday we slept in and spent the day together!!! We took Annie down to Park Point to run around and then ran some errands.
Someone got a (much needed) haircut:
Someone else had a glass of wine during his haircut or so she wished:
Great Clips will make anyone run for the wine bar!We spent the rest of the day/evening making dessert for dinner club on Sunday night. Here's a clue as to what we're making:
(10 points if you spot the mystery character)Navel & Blood Oranges getting candied in a simple syrup solution:
Orange juice being reduced down with ginger & mint infusion:
Off to do some researching before dinner club tonight!! Pics to follow...
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