Serious question: is anyone else having one heck of a time determining whether their allergies suck (all the typical symptoms + sore throat) or they have coronavirus? I also spent yesterday afternoon glued to the couch, sleeping much of it. Could have easily been the lunch-time bloody Mary, could be covid-19. I sound sarcastic, but I’m very much not kidding.
Has anyone else turned into a complete crazy person, analyzing their every symptom, on high alert for covid-19? This is no way to live!
As in most surrounding states (thank you, cold weather…eye roll), coronavirus numbers are spiking and most sane people are wishing we could throw in the towel in on 2020 and skip through to Q2 of 2021. Or at least those are my feelings on the matter. An educated guess says our schools are a handful of week from going remote.
I ordered a few new puzzles off Amazon, as well as a new light for my food photography. I am accepting all indoor ideas – PLEASE. I’m going to need the distraction as Mark just ordered Gladiator GARAGE work bench “furniture” for our upstairs landing. It’s going to be his “office”. So uncool. Homes are going from our havens to our practical spaces, transformed into where we spend ALL of our time.
I’m clearly in a GREAT mood. Don’t mind me 😉
Yesterday was fun (before the nap). We went to a trunk of treat – a first for all of us. Everyone was so creative in their trunk displays and the girls – Princesses Aurora and Belle – had so much fun. Interestingly, they both chose the bag of chips (Cheetos for one, Doritos for the other) ahead of any candy when we allowed them to each choose a piece to enjoy on our way home. Are these seriously my children?! So weird.
We then carved pumpkins and decided to get creative with the seeds. I settled on this sweet & salty variety while also whipping up Spicy Chili-Lime Roasted Pumpkin Seeds – (spoiler, they weren’t anywhere near as good as these!). As we settled in for a movie with the girls, we all snacked on our seeds and not another peep was heard about Halloween candy…until first thing this morning, of course!
- 2 cups raw pumpkin seeds
- 2 Tbsp brown sugar
- 1 Tbsp olive oil
- 1 tsp balsamic vinegar
- 1 tsp vanilla extract
- 1 tsp kosher salt
- Preheat oven to 350 degrees F. Line a baking sheet with parchment and set aside.
- Thoroughly clean and dry the pumpkin seeds. Place on the prepared baking sheet with all remaining ingredients and toss well to coat evenly. Arrange in a single layer on the baking sheet.
- Roast for 10-15 minutes. Continue baking for 5 minutes at a time until the seeds no longer slide around the parchment and begin to turn golden.
- Remove from oven and allow to cool completely. As they dry, the coating will harden onto the seeds. Store in an air-tight container.
Recipe from Sidewalk Shoes
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 177Total Fat: 14.8gCholesterol: 0mgSodium: 290mgCarbohydrates: 8.1gFiber: 1.0gSugar: 3.1gProtein: 7.0g
Weekly Menu: October 25th – 29th
- Sunday: leftovers
- Monday: Honey Garlic Steak Bites with blue cheese brussels sprouts and roasted potatoes
- Tuesday: Italian Helper with steamed broccoli
- Wednesday: Fig and Prosciutto Pizza with Balsamic Drizzle + salad
- Thursday: Instant Pot Taco Pasta
Want to incorporate more nutrient-packed seeds in your life? Check out these recipes!
- Lemon Chia Seed Pancakes
- Cranberry-Seed Breakfast Cookies
- Roasted Brussels Sprouts Salad with Maple Butternut Squash, Pepitas, and Cranberries
- Superfood Breakfast Cookies
- Fuel-to-Go Muffins