It's been a cozy winter day here at the resort. We got up yesterday to four inches of new snow, which made for a gorgeous fairyland outside!
I worked all day at the shop and then we went out to dinner at our favorite Mexican restaurant. Mmmm, it was delicious and the really special part was that it was a gift from our nephew JR as a thank you for some help we extended after he had vehicle woes earlier this week.
After a great night's sleep (unless you count the part where Dan had a dream that he was being chased by a bear and woke me up with his yelps), and sleeping in, I have enjoyed a thoroughly lazy day. There were new magazines and catalogs in the mail and I actually looked through all of them, I had leftover burrito for lunch (and it was so huge, there is still some for tomorrow's lunch!), and I've played on the computer (lost my game of Spider Solitaire).
The snow has melted some, but the trees against the sky have been lovely to see.
It's been such a great winter! Some years it's dark and dreary, but we've had enough snow, interspersed with sunny days, that we truly can't complain. And spring is not far away. Which reminds me. The moose is back. I said to Dan that I suppose that means no tulips again this year, but he said that if it continues to hang around, he's thinking of calling the Fish and Game and asking that they relocate it. I'm thinking that's not a bad idea, especially since there are kids around here and moose can be so unpredictable.
Oh, and in a kitchen update, the brussel sprouts were delish. We'll definitely have them again. Here's a picture of them just out of the oven (link to the recipe is in my last post):
I'm pondering tonight's menu as I type. We have leftover meatloaf, but I haven't used my new food processor yet, so perhaps the meatloaf will wait and I'll try pizza. Hmmm... :-)
We had steamed sprouts for the supper the other night. Mike and I remember that sprouts were sometimes bitter. But Hallie suggested Brussel sprouts at Christmas and we've had them several time since then. They've been good.
ReplyDeleteYour pictures are lovely and your observations on the quality of our winter weather are apt, though the valley hasn't seen much snow.
How nice of JR to treat you to dinner at your favorite Mexican place. Enjoy those left-overs.
I think the last time I did sprouts was when I took the microwave classes after Dan gave me my first microwave. We liked them, but for some reason I never thought of them except when I read a Rosamunde Pilcher book and they'd be mentioned when a character was cooking dinner. Hopefully they're back on my radar now.
DeleteThat first picture you shared is like a picture-postcard - but cheaper cause you don't have to mail it. LOL
ReplyDeleteLazy is good!
I did some sewing yesterday and then some cutting. Finished my cutting this morning as soon as I got up so I could sew after putting the Chili in the crockpot, changed linens, picked up frozen doggie do, went outside for a walk with the doggies.
Hubby already fixed my vacuum that stopped during the week while he was gone.
Yes, I believe it's time to sew- in between changing loads in the washing machine/dryer.
Hugs for a Happy Sunday.
Thanks for the compliment on the picture. The trees were just too beautiful not to capture!
DeleteWow, you've been busy. Isn't it great to have handy hubbys?? I never have to call a repairman and I'm so thankful!
You've inspired me--I'm heading down to my sewing room!! Wish me luck!
We like roasted Brussels sprouts but are more apt to cook them in the skillet because it's faster. I'm interested to know what you do with your food processor. We have a recipe that calls for cashew butter and we always make that with the food processor and I tried out the slicer attachment this week.
ReplyDeleteI put up a new post tonight about making pizza dough using my processor. I think now that I have a new one, I'll use one more, but I love it for shredding. I've thought about nut butter, and may try some almond butter.
DeleteI've made, I guess for a better word, ground chicken but not recently. And now we have the grinder attachment for the Kitchenaid, but for the little bit I'd make, I'd probably still use the processor.