giving thanks

I'm thankful for: my family. I have a doting husband, an adorable daughter, supportive parents and a pain-in-the-neck brother who loves me enough to razz me about my cooking. 

I'm thankful for: oyster crackers and water. It's the only thing that got me out of bed this morning. 

I'm thankful for: morning sickness. It reminds me of the life growing inside me. A life I love already. 

I'm thankful for: my husband's fantastic job. We've had an incredible year. SO much has changed and we are having a blast. All that was made possible by his employer and I'm so thankful for that. Hand-in-hand with that...

I'm thankful for: a hardworking husband (yeah, he gets two mentions). He has always worked hard, and is so good at what he does, and that affords us life's little luxuries...like dryer sheets and new cars, trips to Disneyland and food on our table. Plus, it's soooooo cute when he says things that are nerdy. 

I'm most thankful today for: women who've taught me to cook. My grandparents, my mom and my sisters have all taught me so much that I felt so confident in every little thing I did to prepare for my first Thanksgiving meal. Even though I cooked the entire thing alone, in my tiny little kitchen, I felt like I was surrounded by my family. I felt my Mim's presence when making whipped cream and chex mix. I felt my Mamaw's presence when making the stuffing and cranberry sauce. I felt my mom's presence when I smelled the sweet potato casserole baking in the oven. I felt Amanda's presence when dressing the turkey. I felt Allie's presence in the desserts. Jay's grandmother and my great-grandmother were in my mind too today when I made hard-boiled eggs and set out the tray with pickles/olives/okra in it. I'm so glad I decided to make Thanksgiving dinner instead of BBQ or something else. I really felt the love in every bite. I guess that's why they call it comfort food. 

Thank you, friends and family...for making this a tremendous life. 

Good food: Nicoise Salads

Jay and I have been having "at home date nights." Which really, really, really sounds like a cop-out. But, in reality, is SO fun. So far, we've had three of these...and what happens goes something like this: Jay makes and serves dinner in three courses; soup or salad, main course, dessert. I'm not allowed in the kitchen. We both shower and shave and get dressed up like we actually are going to leave the house. We listen to records, and put away the technologies (for the most part). We talk about current events, work, the future and other fun things. Then after dinner, we play a board game or watch a new movie, or both. 

This Saturday night, Jay made Nicoise (knee-swahz) salads and tomato bisque with ice cream and milano cookies for dessert. Nicoise salad is one of his favorites that i've never ventured to try. Though I don't know why...because I LOVED it. 

There are different variations and recipes for this delicious salad. Jay enjoyed one last week that used salmon instead of tuna and asparagus instead of green beans. We stuck to the traditional recipe (minus olives, because if you know anything about my husband...you should know he hates olives and most pickles). 

Jay made the dressing from scratch. Here's the things you need for the dressing:

3/4 cup olive oil

1 shallot, minced

1 tbsp. fresh (or dried) thyme

2 tsp. oregano (we used dried whole mexican oregano)

1 tbsp. fresh basil

1 tsp. dijon mustard

1/2 cup lemon juice

salt and pepper to taste

Other things you'll need to pick up from the market:

Sashimi-grade Tuna steak (one should be enough for two people)

small red new potatoes 

fresh green beans

1 egg per person, hard-boiled

Nicoise Olives (or capers or kalamata olives, if you can't find nicoise) 

Boil your potatoes and your eggs (separately), and flash cook or steam your green beans. You want the green beans to be crunchy and sweet, not soft and mushy. You'll want to cool these things down before you put them on the lettuce to keep the lettuce from wilting. Jay let them sit in some ice water for a few minutes to bring them to room temp. 

Drizzle a bit of olive oil on your tuna steak, and then pan-fry it over medium heat. Keep the center pink, don't overcook the tuna. You can put a little bit of kosher salt on there, if you like. After cooking, slice it and divide between the salads. Let it cool down a little before putting it on the lettuce.

To arrange your salad, start with fresh butter lettuce. We got the hydroponic head of butter lettuce at the store because Jay loved the tagline on the packaging: "You know it's fresh because it's still alive." Queue the sinister laughter. 

In the middle of the lettuce, place your sliced tuna steak in the middle. Then, arrange the remaining ingredients in clockwise fashion. Potatoes (4 or 5), green beans, sliced deviled egg, and olives. Instead of olives, I opted for capers. Which, I have to say...were really delicious. Drizzle your dressing over the top, and enjoy! 

Nicoise deliciousness

dinner date

Tasty Snack

If you can read The Hunger Games and not run out and buy goat cheese and soft bread to snack on, you...my friend....have no heart. Or stomach. Or something.

Ok...going to eat my cheese and croissant.

geez...

So today, I'm really excited. Actually, I got really excited on Saturday...and rushed out and spent more money on shoes than I've spent in a LONG time...at a running store...on running shoes. I know. First world problems.
But...anyway, I'm excited. Today, we are starting a new round of GAME ON!
So here's my stats:
Weigh in: 143 lbs.
How I'm Feeling: Heavy. My fat jeans have become my skinny jeans and my skinny jeans...well, they've been on their hanger for about 5 months now. The thickness in my neck is making me paranoid....and I know its just a little extra weight.
On giving up coffee: I'm missing it. Horribly. But all this water I'm drinking is helping.
Exercise for today: Running. Gotta get my $ worth, there.