Are you in for HomeSpun Sundays? A few of my plans got pushed back, but they’ll still be happening soon!
Today was a great Sunday.
Nick and I got up and ran this morning, and the weather was actually really nice. The past few times we’ve gone early, it’s already been hot, but this morning was a little cool and there was a layer of fog keeping the heat out a bit longer.
We ran about 3 miles along the river and saved a baby bird on the way! A good run overall.
Nick made us some coffee and breakfast while I diced up some peaches.
I had one piece of Applegate Farms Canadian Bacon, some oatbran and eggs, and a diced peach.
I’m pretty sure nothing beats a perfectly ripe peach.
I cuddled Maggie and finished my coffee until it was time for church – that time is turning into one of my favorite things about the weekends. Nick always has to go a bit early to help set up sound, so it’s just me and Maggie for about an hour.
We came home for lunch, and I don’t think I took pictures? But there are leftovers, so you’ll see them soon enough ;) I cooked some whole wheat pasta and mixed it with some diced tomatoes, broccoli, white beans and seasonings. Easy!
This afternoon, we took Maggie to Glen Alton! We both wore our bathing suits so we could swim in the pond, too. It was a perfect afternoon – we walked around the farm for about an hour with Maggie and then headed to the pond to let her swim for a while before heading home.
She is such a water dog now! That’s all she wants to do.
We got back home around 6, and I got started on dinner.
There was about a cup of leftover sloppy joes from the other night and I wanted something new using my half of the leftovers :)
Nick just had another Sloppy Joe on one of those whole wheat Nature’s Pride buns, but I made stuffed zucchini. So good, and so easy!
I took one zucchini, sliced it lengthwise, and scooped out the middles to make each half look like a zucchini “boat”.
I took the zucchini I scooped out and diced it up, mixed it with the sloppy joe mixture, added some salt, pepper, and Italian seasonings and stuffed the mixture back into the zucchini.
I put them in the oven at 400 for about 15 minutes – it was awesome!
We also had some barley and chickpeas (cooked from scratch!) and some rainbow chard I bought at the market last weekend.
I cooked the chard with a little olive oil, salt, and crushed red pepper and then we finished it with a spoonful of a dijon/garlic mustard and a splash of apple cider vinegar. Greens are good, and it still amazes me how much they shrink down.
My original plans for HomeSpun Sunday today included trying another batch of yogurt in the crockpot and cooking some pinto beans from scratch, but those got pushed off the schedule since we went to Glen Alton.
I’m pretty sure the yogurt will happen tomorrow, though :)
As for tonight, the only things I’ll be doing are:
- reading my new book
- finishing watching Holmes on Homes
- enjoying a bowl of popcorn with olive oil
Hope you’re enjoying the last of the weekend!