Planning that Perfect Little Snack

Today was the day for planning. Not only was I helping Katie plan all the packing details for her trip, but tomorrow my work is having a company outing on the Provincetown II boat that required planning. We’re just going to be circling around Boston Harbor, but it’s a half a day away from my computer desk!  I’m pretty excited to have some time to relax, have fun, and wind down. I’m driving one of my work friends to the outing so I’m picking her up from her house in the morning. The outing is over at 5pm so we’re going to have dinner in the city and wait out the summer, Friday gridlock. 

I went to Whole Foods after work to pick up some essentials for Katie and found more mango pluots. They’re bigger than last week’s batch, so I could not resist!

My mum came over for dinner tonight. She brought over some organic turkey meat for her and my sister, along with Italian, white pasta shells, and asparagus. I sautéed shallot and garlic in a pan with a bunch of spices and added some to my mum’s turkey pan, then used the rest for my veggie version of our dinner.  The asparagus added a depth of flavor that paired well with the acidity of the sauce. Remember the homemade tomato sauce that kept me up late on Sunday? Well I used my portion for tonight’s dinner and my mum took hers home to freeze for a later meal. That’s the best way to have a healthy, homemade meal in the middle of the week. I usually make a big batch on a weekend and then freeze it for future meals.

Tomorrow’s blog might be a late one depending on how much fun I have at dinner!

Food Blog:

***It was someone’s birthday at work and another colleague made homemade red velvet cupcakes that looked divine! I could not resist having one. I knew it would be my snack for the day so I kept reminding myself about that tonight, especially when my sister brought out a box of cookies. There were lots of little temptations at Whole Foods too, but I resisted. I’m feeling proud of myself for being able to do that today. Isn’t that cause for celebration tomorrow? I will have that extra cocktail on the boat!

Breakfast	2 tbsp	cream cheese, organic
	2 pcs	multigrain toast
	1	mango pluot
Lunch	1 c.	Veggie Sticks: Celery, Carrots, Cucumber (organic)
	2 pcs	multigrain toast
	2 tbsp	peanut butter, organic
Beverages	7 c.	water
	2 c.	black coffee
	1 c.	tea
	1	red wine, glass
Snack	1	red velvet cupcake, with white frosting***
Dinner	1 1/2 c.	shells, white enriched pasta
	1 c.	Tomato Sauce, homemade
	1 c.	Garlic, Shallot, Asparagas
	1/4 c.	mozzarella cheese, shredded organic

Sarah Jenkins