As I’m walking out of the grocery store on Sunday with my 9 year old daughter, with the most serious face, she turns to me and asks, “So how long do you think Miley Cyrus has been preggers?”
Me: Blank stare.
Me: Continued stare, now holding up people behind us. Because I also saw the magazines at the check out.
Me: “Who taught you how to read?”
Autumn: “Ugh Moooooooooom!”
Preggers? And so it begins….
On to things I can control, like delicious iced coffee! Without coffee, life would be unbearable. Ok, well at least mornings would be, and work DEFINITELY would be. Believe me I’ve considered buying stock in Dunkin’. A medium Iced Coffee with caramel swirl and cream, with an extra shot of caramel swirl comes to exactly $2.47. My New Year’s resolution was to stop in only once a month. But lets face it, sometimes you just NEED iced coffee more than that. Not that my waist line or my bank account can afford it. So it became my mission to find a perfect iced coffee recipe. I’m proud to say, mission accomplished. Thank you Ree Drummond! I love her!
Perfect Iced Coffee
- 1lb Ground Coffee (good, rich roast)
- 8 Quarts Cold Water
- Half and Half
- 2-3 Tbsp Sweetened Condensed Milk
- Good Stuff to your liking: Milk, sugar, artificial sweeteners, syrups, flavored creamer
- In a large container, mix ground coffee with water. Cover and allow to sit at room temperature 8 hours or overnight.
- Line a fine mesh strainer with cheesecloth and set over a pitcher or other container. Pour coffee/water mixture through the strainer, allowing all liquid to run through. Discard grounds. (This is what I find messy. I dump the grounds in to old news paper and then discard)
- Place coffee liquid in the fridge, and allow to cool. Use as needed. Like daily.
- Pack a glass full of ice cubes. Fill glass 2/3 full with coffee liquid. Add your fixin’s (creamer, milk, half and half, sugar, syrup etc) Stir and enjoy!
- It will give Dunkin’ a run for it’s money! Get it? America runs on Dun…oh never mind. It wasn’t that funny. 🙂
It’s been a nutty week and it’s only Wednesday! Not surprisingly, the ol’ man gave me the “sniffles”. The kids have mid-terms this week, so everyone is grumpy. It doesn’t help all of our brains are on the frosty side since the temperatures can seem to even get to zero. I’m pretty sure I would’ve been dead without coffee. But hey, on the bright side, the sun was out today!
This past weekend, along with the previously posted, seriously delicious applesauce, I also made Chicken Piccata. I’ve never made it before, but I have had it in a restaurant. It was pretty close. Enjoy!
- 6 boneless, skinless chicken breast halves, pounded down to about 1/2 inch thickness (I placed the chicken between 2 sheets of plastic wrap and used the side of a mallet, pretended the chicken was the face of my ex.) It makes the chicken thin but mother big.
- 1/3 C All purpose flour
- 1/2 tsp White pepper
- Dash of salt
- 2tsp Olive Oil
- 1/2 C Chicken broth
- 1 med Onion, sliced, separated into rings
- 1Tbs Dried parsley flakes
- 1/4C Capers
- 1/4C Fresh lemon juice
- Lemon slices, if you want to make it fancy
1. In a small bag, combine flour, pepper and salt; mix it up. Place one chicken breast into the flour bag, shake until completely coated. Repeat x5.
2. Heat 1 teaspoon of the olive oil in a large skillet. Cook 1/2 of the chicken breast halves (you know, 3 chickens) until brown on both sides and no longer pink in the center. Remove from skillet; cover to keep warm. Repeat with the rest of the chicken.
3. When chicken is finished cooking, and is chilling off the side keeping warm, add broth to the skillet. Bring to a boil, add onions. Cook about 8 minutes until liquid evaporates, stirring occasionally. Add parsley, capers, lemon juice and chicken. Cook until thoroughly heated. Garnish with lemon slices, ya know, if you want to be fancy. We aren’t fancy.
I’m posting this with no clue as to what I’m doing! I figure I would just write, and then try to figure out how to get the cool other things later. It’s finally the weekend and it is a celebratory one! My best friend is getting married, and a good friend is turning 30. We have all the kids and it’s going to finally be a little warmer. There were a lot of F bombs during the commute to work this week, so I’m welcoming a little stress relief.
Back on track this week!!! I limited the chocolate, and increased the exercise and water. Now if I could just get the ol’ man to commit to the exercise. I know we can do it! For me it’s losing 25lbs for him it’s gaining strictly muscle. I tried a new tilapia recipe tonight and all the kids liked it. And when I figure out how to post pictures…until then..
2/3 C canned fire-roasted diced tomatoes
12 small green olives chopped
1T minced onion
1t minced garlic
Salt and pepper to taste
1lb Tilapia fillets
panko bread crumbs
1/2 C parmesan cheese
Preheat oven to 400*F. Spray 11×7 pan with cooking spray. Combine bread crumbs, parmesan cheese, salt and pepper. Coat fillets with bread mixture. Bake until fish is flaky and opaque, about 15 minutes. Meanwhile, in a small sauce pan, heat tomatoes, olives, onion and garlic until heated through. Spoon over baked tilapia. Eat it up!! Serve with salad or quinoa if your trying to lose a couple 🙂
I should let you know that some of this recipe was adapted by “The Biggest Loser” Family Cookbook.
I’m going hit publish..and see how this looks!!