We put up the tree, and lights on the deck. I subjected the furry children to wearing their sweaters. Insert death stares.
And now it's past my bed time.
That's all for now!
I don't think running more than a mile on the treadmill is going to happen. I need to get outside. And somewhere without a lot of hills, 'cuz the area near where our apartment is has too many hills. And a pedometer would be nice too. Oh, and something to hold my iPod.
P.S. Jinx, the kitty, is twitterpated. He goes nuts when the patio doors are open.
Cook the pasta accordigng to the package directions, adding the beans and peas during the last 2 minutes of cooking. Drain.
Meanwhile, heat the oil in a large skillet over medium heat. Add the leeks and season with 1/2 tsp salt and 1/4 tsp pepper. Cook, stirring occasionally, until tender (but not brown), 8 to 10 minutes. Add the wine, and let boil for a little while. Add the cream and cook until slightly thickened, 3 to 4 minutes. Toast walnuts and add to pan. Melt half of the cheese into the sauce.
Add the pasta and tarragon to the skillet and toss to combine. Sprinkle with cheese before serving.
This is my effort to add more fiber into our diets.
On another kitchen note, I have some shiny new Italian glass storage containers on our counters now. They make me happy :)
Preheat oven to 350F. Chop up the almonds. Spread the oats, cereal, and almonds on a 13x9 nonstick pan lined with parchment paper. Bake, stirring occasionally, until the oats are toasted, about 15 minutes.
Meanwhile, chop the apricots; transfer to a large bowl. Add the raisins, protein powder, and wheat germ; toss with rubber spatula to mix.
Combine the rice syrup and agave nctar in a heavy saucepan over medium-high heat and bring to a boil. Reduce the heat to low and stir in peanut butter, vanilla, and cinnamon. Quickly pour the syrup over the oatmeal mixture and stir well.
With a spatula, immediately spread the warm mixture into a jelly-roll pan. Place another piece of parchment on top of the mixture and press into a thin, even layer. Chill until firm, at least 4 hours. Cut into whatever size bars you wanted and store in an airtight container and refrigerate.
These granola bars are actually really easy to make, and you know exactly what's in them!