Out and About

Wednesday, March 18, 2015

This past weekend we had absolutely beautiful weather (and it hasn't stopped since!), so Adam and I decided to take advantage. It takes a lot to get me (showered/put together/etc) out of the house these days, but since I've been feeling pretty good we went for it.

Saturday we headed over to Red Hare Brewery for a little pre-St. Patty's Day festivities with Evan and Dominica.
Since when?? (Just kidding.)

Adam and Evan kept the party going at Mulligan's and 120 Tavern, but I called it as day after the brewery. I'm so glad Adam finally went out with friends!

Sunday was a super fun-filled day! After church, Adam thought of the genius idea to go putt putt at Mountasia.


After our game of putt putt, we took the pooches to the dog park and it was basically the greatest day of their lives! (But everyday is the best day of their lives.) For the first time in forever, we also menu planned for the week (gasp!) and went to the grocery store. Weee! It's fun to be old!

I lost at putt putt (but only be one hole!), so I've promised Adam a week of home-cooked dinners. I really was on a cooking kick prior to getting pregnant, but now it's the last thing I want to do at night. Here's the first meal I made on Monday.

Cast Iron Sausage and Green Peppers
-3 green peppers, one diced
-1 cup heavy cream
-1 lime
-1 package (of 4) chicken sausages cut into 1/2 inch slices
-1/2 pound rotini pasta (I just used half a box)
-1.5 pounds mozzarella cheese
-coarse salt and freshly ground pepper

1. Place two peppers on a small baking sheet and broil until charred and black all over (about 10 minutes)
2. Place in a plastic bag and let steam for 10 minutes
3. Remove the skins, stems and seeds
4. Places roasted peppers in a food processor along with the heavy cream and a good squeeze of lime juice, a pinch of salt and pepper. Blend until smooth.
5. Cook the pasta
6. Saute the chicken sausage in a large cast iron skillet over medium-high, until browned all over.
7. Add the diced peppers and saute another minute.
8. Add the cream sauce and simmer on low for a couple more minutes.
9. Add the cooked pasta to the skillet and toss to combine. Sprinkle the mozzarella on top and slide skillet into over (on Broil) until the cheese is browned and bubbly (about 3-4 minutes)

And voila! I have to say, it turned out real pretty and even tasted pretty good!


Tuesday was St. Patrick's Day and the Taste of the Nation chef photo shoot. Even though I don't work at Share Our Strength anymore, I still got roped into being the Restaurant Committee Co-Chair, which I love. It's always a fun morning! (Plus, I was able to demolish a couple Sublime donuts. Yummm!)



We followed it with a festive lunch at Fado Irish Pub - and baby girl finally popped out to say hi! Allison is due with her little girl in 7 short weeks, so there are actually 5 girls in this picture!


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