Today has been a good day.
– It’s Friday, period.
– I got up on time and we left on time.
– I had a good breakfast, lunch, and dinner.
– Work was pretty good, and I had a good snack of veggies + hummus.
– I got the sweetest package from a great friend (and fellow blogger!) today that you’ll be seeing soon :)
– I MOVED today for the first time in months.
– Dinner was killer.
Let’s start with the movement.
So, the last time Nick and I went running was the week of Halloween!
November was kind of crazy with the Foodbuzz Festival and Thanksgiving, and it got cold + dark…which means we can’t run outside here anymore. We don’t belong to a gym, so for the past couple of months, I just haven’t done anything.
And I just needed to move today. So I did.
Once we got home this afternoon, I took the main part of our dinner out of the freezer to thaw and I did a little peanut butter flow, thanks to Polly :)
And I think this will help get me going on my yoga goal – I’m still not sure if earlier in the day or later will work better for me most days, but I hope to try out some different times soon.
It felt so good to just stretch and breathe and twist.
After finishing my time with my mat, I came upstairs and got working on dinner.
As part of the Foodbuzz Tastemaker Program, I got a coupon for some Pepperidge Farm Puff Pastry a few weeks ago.
I’ve actually never made anything with puff pastry before, but I knew I needed to come up with something so I could enter the Pepperidge Farm 1, 2, 3 Puff Recipe Contest!
I made us a “sandwich” of sorts with the puff pastry.
Puffed Ham, Brie, and Apple Sandwich
1 sheet Pepperidge Farm Puff Pastry, sliced in half
1 Tbsp whole grain mustard
1/4 apple, thinly sliced
4 slices good ham
1 oz. brie, sliced
Preheat oven to 425 degrees.
Lay one half of puff pastry on a baking sheet.
Spread mustard on puff pastry.
Layer ham, sliced apple, and brie on top of mustard.
Put other half of puff pastry on top and pinch the edges together.
Brush top of "sandwich" with milk or egg.
Bake at 425 for 20 minutes or until golden brown.
Slice in half and then slice the halves on a diagonal.
While the “sandwich” was baking, I got the salad ingredients out and chopped.
The puff pastry was awesome! So buttery and crispy and flaky – and it went perfectly with the salty ham, creamy brie, sweet apple, and spicy mustard.
For salads, we had:
- diced apple
- dressing made of olive oil, Blackberry/Pear balsamic, and the same dijon in the sandwich + salt and pepper
I was a little sad when I finished my dinner ;) It was so good and felt so gourmet! I’m happy that it turned out so well, because it was really easy!
I’ve got big plans for tonight – watching Diners, Drive-Ins, and Dives in my pajamas.
I love lazy Friday nights at home.
Do you use puff pastry? What’s your favorite thing to make with it?