I actually got a little sun yesterday! I guess after being outside at the farmer’s market, the football scrimmage, eating lunch, and running last night, I got more than I thought. My arms are a little darker and my face just looks a little sun-kissed. Bring it on, Spring!
After finishing most of the laundry, Nick went to mow the lawn, so I set out on a run. I started to get another side stitch about halfway through, so I changed my route to get it go away (aka, went an easier way when I was having the pain) until it was gone. It did end up going away, AND I ended up running a little over 4 miles in 38:35! I am psyched! Other than the one time the side stitch started to bug me, it was a really good run. I left here around 6:30, so the sun was still up and shining, but not brightly and it had cooled down a bit. It was the perfect running weather.
When I got back and showered, I started making dinner. I knew this dinner was going to include this:
I got this sample in a huge box the other from Foodbuzz – I’m glad I got it when I did! It solved my dinner plans for last night :)
This is from Buitoni’s New Riverva Line of pasta – they actually have no artifical ingredients, which is nice. I could understand everything in the ingredient list. I would have loved it even more if they were whole wheat, but I guess I can’t complain too much.
Mushrooms Lover’s Pasta – Serves 2
- 1 package Buitoni Wild Mushroom Agnolotti
- 8 oz mushrooms, sliced
- 1/2 – 3/4 cup fat free evaporated milk
- 1 Tbsp flour
- 1/2 cup frozen peas
- Heat pan to medium, and add mushrooms with a little olive oil. Cook until browned.
- While mushrooms are cooking, boil water for pasta. Cook pasta for 4-5 minutes.
- Stir in flour until it’s cooked in with the mushrooms.
- Pour in evaporated milk and let come to a bubble and start to thicken.
- Once sauce has thickened, stir in cooked pasta, frozen peas, salt, and pepper.
- Let cook a few minutes until peas are heated and pasta is covered with sauce.
This turned out really well! The filling was really flavorful, and you could really taste the roasted garlic, which I loved.
With my patsa, I also had a slice of the whole wheat sourdough bread we got from the farmer’s market, and a salad with romaine, red onion, sundried tomatoes, and some olive oil/vinegar dressing.
We didn’t end up eating dinner until around 8:30, and then we started watching a movie and basically watched it until we fell asleep – all the sun just wore us out!
We both wanted something sweet last night, so I whipped up a couple of milkshakes.
Mine was a little less decadent than Nick’s, but still great! I used 1/2 cup of the slow-churned Samoa ice cream, 1 cup of milk, and 1/2 scoop of this chocolate vitamin powder. I love this Samoa ice cream! the little cookie bits are awesome.
Nick’s was made with whole chocolate milk from a local dairy and some vanilla ice cream. I did have to taste it – just to make sure it was good :)
Alright, I gotta get ready for church – see you this afternoon!
What’s your favorite flavor ice cream / milkshake?