My mom BEGGED me to go to step class yesterday with her. Friday night, however, I informed her that “I am on ‘vacation’ and I’d be happy to go with…if I happened to be awake. However, I’m not setting my alarm to get up for a morning workout. Sorry.”
She pouted a moment. I held strong.
Of course Lily had me up at 7am so making it to an 8am step class was no issue. Minus the whole getting up early thing…when on ‘vacation’.
Let’s not let my mom know I actually enjoy the class, mmmkay? I don’t need her having too many expectations for my (“infrequent”) visits home.
We got home from the gym and polished off the remainder of coffee she had brewed.
She had breakfast all planned out — my Whole Wheat Baked Pumpkin Donuts with Chocolate Frosting. (Let’s also pause to make note that as soon as she stopped whining about having to hunt around the baking aisle for whole wheat pastry flour, she was able to locate it…without issue). Anyways, she did the baking and I did the frosting and sprinkles. They turned out rather cute…cuter than mine, I must admit.
It was totally the sprinkles.
“Take pictures, Nik…I wanna be on the bloooogggggg. Take pictures, Nik!!” she pleaded.
I guess next time I’m home, I’ll be bringing along my camera as to capture her culinary masterpieces a little better than my phone and Instagram. Regardless, she makes it onto the blog in some capacity…often. If begging for her donuts to make an appearance wasn’t story enough for Ma Prevention, get this one.
I’m sitting in bed last night editing photos. She comes in and asks, “Did we have green beans for dinner?” Mind you, we definitely did have green beans for dinner. She told me they were called “fancy green beans”, and furthermore, the recipe was made solely by her and contained bacon, cashews, and onion. They were heavenly and very unforgettable…and yet, she forgot them. Or swears they never made it onto her plate. Worse yet, my father is claiming the same. No wonder there were so many leftover green beans. #facepalm
I think Mama Prevention needs to stick with simple. You know, like this recipe which I ever so coincidentally happened to serve with green beans 😉
- 6 small potatoes (about 1½ pounds), quartered
- ½ small onion, chopped
- 2 garlic cloves, thinly sliced
- 24 oz boneless, skinless chicken breasts (about 4)
- ½ tsp kosher salt
- ¼ tsp black pepper
- 1 Meyer lemon, cut into ¼ inch-thick slices and seeded
- 1 cup low-sodium chicken broth
- ½ cup dry white wine (such as Pinot Grigio)
- ¼ cup fresh Meyer lemon juice
- 2 Tbsp corn starch
- ½ tsp thyme leaves, chopped
- ¼ cup fresh parsley, chopped
- Place the potatoes, onion, and garlic in the bottom of the crock pot. Next, layer the chicken breasts beside one another in a single layer (if possible); sprinkle with salt and pepper. Distribute the lemon slices evenly over the chicken breasts.
- In a small bowl, combine the broth, wine, lemon juice, corn starch and thyme; whisk well. Pour the broth mixture over the chicken.
- Cover crock pot and cook on low for 7-8 hours. Serve sprinkled with parsley and serve hot.
Weekly Menu: December 1st – 5th
- Sunday: leftovers
- Monday: Turkey Chili
- Tuesday: baked cod with Roasted Brussels Sprouts with Avocado and Pecans
- Wednesday: Chicken & Wild Rice Soup
- Thursday: Honey Lime Shrimp over brown rice
Heading back to Michigan soon. There’s not only a full work week ahead, but OUTDOOR hockey season officially kicks off! Brrr!! 😀