Howdy there! How are you today? I’m sharing my first official recipe on the blog today, so I’m exited.
But first things first – we’re having some motorcycle woes ’round these parts. At first, Geico wanted to total out Luke’s bike, so he was looking at new ones … now they want to pay to fix it.
This pissed both of us off so badly this morning as we don’t have a way to haul it to Albuquerque, the location of the closest Triumph dealership, and Luke isn’t sure if the bike will have troubles down the road due to everything that happened to it while it was stolen (if it was bad enough to be totaled out at first, Luke isn’t sure about riding it in the future). To make things worse, the adjuster is on vacation on Tuesday, and that’s why he hasn’t been calling my husband back for the past two weeks. We don’t even know where the bike currently is … SIGH. It’s frustrating af.
Luke was pretty low about it today, so he bought some Cheez Its … I told him to hold the bag and look grumpy, so he did! My poor fella, he’s upset and stressed.
Yet another smoothie in a bowl today! I blended up a smattering of almond milk, a banana, a scoop of Protein One vanilla, a goodly handful of spinach, ice, vanilla, and cinnamon and topped it with some granola and a spoonful of organic peanut butter.
I did weights alone today for about 50 minutes … I’m going to start going each day, come hell or high water. Luke and I went to the store after my gym time (I also made a trip to the pharmacy to pick up my ever-important bipolar medications), and we picked up some goodies for dinner. I wanted to make Luke some nachos and a chilled lemon pie since he was feeling down.
I had an apple with cinnamon and peanut butter around 4:15 …
My hearty snack filled me up, so dinner was around 7:00 … I made sweet potato nachos! I baked some sweet potato rounds and broccoli, browned a pound of beef with taco seasoning (and mixed in some cheddar cheese), and then I assembled my little “chips” with tomato, avocado, sour cream, and salsa. Yummy and very filling!
Grandmother Polly’s Lemon Pie
8 oz package of plain Philadelphia Cream Cheese (you can sub low fat)
14 oz can of Borden’s Eagle Brand Milk (you can sub low fat)
1/2 C fresh lemon juice (and some rind if you desire)
1 tsp of vanilla extract
Start out by mixing the cream cheese and the milk with a mixer until fluffy. Next, add your 1/2 C of fresh lemon juice and the vanilla to the mix and incorporate. Pour on top of a ready-made or homemade Graham Cracker pie crust. Refrigerate for an hour and then serve!
I usually make a fresh Graham Cracker crust (it’s easy, you just put about 15 crumbled Graham Crackers, a goodly dash of cinnamon, a pinch of salt, and some melted butter into a food processor, mix it all together until fine, and then you press it into a pie tin), but I spotted a ready-made crust at the store, so I went with it. You really can’t get a much easier or more lemon-y dessert than this, y’all.
Alrighty, that’s my spiel for today! I’m off to enjoy some hot Green tea (my stomach is a little grumpy after dinner tonight). Here’s to a beautiful tomorrow, my friends!