I feel like I’m cheating the system this week with only three days of work. I had Monday off for Memorial Day and yesterday was my normal Wednesday off (I a have Wednesday off once or twice a month). It was a great day!
I started my morning with Level 1 of Extreme Shed & Shred. It was a very grey, gloomy morning, and it was all I could do to make myself exercise with no sun to brighten my mood. Luckily, I felt great afterwards. Somehow I forgot that this workout starts with burpees, though.
With leftover mango from the previous night’s mango avocado grilled cheese sandwiches, I made myself a Mango Lassi for breakfast.
(I took these pictures on our cat tower, because it was the only good light I could find!)
- 1/2 cup fresh mango chunks
- 1 container Chobani mango yogurt
- 3/4 cup unsweetened vanilla almond milk
- 3 ice cubes
It was a very refreshing and filling breakfast. When I went to pick up my sister three hours later to go see a movie, I still wasn’t hungry! Probably good, because those pretzel poppers smelled delicious.
Moriah and I went to see The Great Gatsby, which I’ve been eagerly anticipating. I’m glad there are finally good movies coming out again! Even though this movie was almost two and a half hours long, I was never bored.
DiCaprio was absolutely fantastic as Jay Gatsby, and I even liked Tobey Maguire as Nick Carraway. Plus, the movie was visually stunning. The soundtrack was definitely more 2000s than 1920s, but I think it worked okay.
After the movie, we hit up Hobby Lobby so I could pick up some things to make invitations for my birthday. I love birthdays and I love themed parties, so I’m planning a Wine & Cheese party for my twenty-sixth birthday in July.
I watched some Gilmore Girls while I printed, traced, cut, and glued my invitations, which turned out pretty well.
Sorry you can’t see the whole thing: I cut off the bottom part with my address in case any of you out there are creepers.
After I finished my invitations, I made myself some dinner based on a super-duper easy recipe I found on How Sweet Eats.
Roasted Tomato Caprese Salad
- 4 cups grape tomatoes
- 4 cups cubed artisan bread
- 3 tbsp olive oil
- 1 tsp kosher salt
- 1 tsp freshly ground black pepper
- 2 cups fresh mozarella pearls
- 15-20 fresh basil leaves, torn
- really good balsamic vinegar
- mixed lettuce
Preheat oven to 400 degrees. In one pan, toss grape tomatoes with 1 tbsp olive oil, 1/2 tsp salt, and 1/2 tsp pepper. In another pan, toss cubed artisan bread with 1 tbsp olive oil. Roast tomatoes for 20 minutes and bread for 10-12 minutes, tossing a few times during cooking. Remove and let cool.
Combine all ingredients together, sprinkle with remaining salt and pepper, and drizzle with remaining olive oil and a nice pour of balsamic vinegar. Serve over lettuce.
I was looking for whole grain bread at the store but they were sold out, so I went all out with a loaf of Tomato Basil Chop Block bread instead.
Is there anything better than really good bread? I think not.
It smelled absolutely wonderful while it was toasting.
I also loved the idea of roasting the tomatoes as opposed to eating them fresh. Firstly, because I could eat them whole (I have to cut fresh grape tomatoes in half, otherwise I feel like I’m biting into an eyeball) and secondly, because they developed a rich, complex taste from the oven.
This was so easy and so good; a wonderful twist on a regular caprese salad. Perfect summer dinner!
I had so much fun yesterday that I proposed to Dave that I become a lady of leisure while he worked. He didn’t like that idea. Oh, well, back to work I go. But the weekend is coming soon!