...busy traveling to PA. Busy missing my husband. Busy taking care of my pup. Busy spending time with my sister and preparing her nursery for her little baby coming in October. Busy caring for my sick Grandmother. Busy enjoying the little things in life. Busy meeting up with old friends. Busy eating dinners outside and frozen yogurt in cute little towns. Busy training for our marathon (9 miles on a treadmill due to 104 degree heat is NOT ideal). Busy making and eating too many gluten-free sugar cookies. Busy relaxing ;) Busy getting a tattoo...
This is my second tattoo. My first says "compassion" in Hebrew on my wrist. I've always wanted a second one and finally got it this past weekend. It says "love until it hurts, then love more" (my favorite Mother Teresa quote) in Ancient Greek. I love it!
What have you been busy doing?
I used a great recipe from Smitten Kitchen to make these! I'm not going to post the ingredients and recipe because if you go here you can find everything you need.
Jeff likes blueberries but doesn't love them (crazy), so decided to just make regular boring old pancakes for himself. I still love him, though. He has class at 1:00 on Mondays and Wednesdays and I have loved being able to spend the first half of the day together this summer!
After about 5 minutes you have yourself some amazing pancakes-full of fresh berries! I topped mine with peanut butter and pure maple syrup.
I have lots to do today. In about an hour I'm heading to the gym for a 4 mile run. We are up to 9 miles on our long run and right on schedule to be ready to run 26.2 miles in November. Still seems impossible but each run we feel a little bit more confident runnnig. After the gym I'm off to Trader Joe's then visiting the family I nanny for tonight! Hope you have a great day :)
- 2 cups flour
- 3/4 cup Loosely packed brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup canola or vegatable oil
- 2 eggs
- 1 teaspoon vanilla extract
- about 1 1/2 cups freshly grated zucchini (with skin)
-Grease a loaf pan with a little oil and butter and then bounce flour around in the pan to coat
-Add vanilla and the eggs.
-In a separate bowl, mix all the dry ingredients together and then add to the wet mixture and beat until blended. Stir in zucchini until fully incorporated. Use spatula to pour evenly into pan.
-Bake for about 50 minutes. Test with a toothpick by sticking one in the top of the bread and making sure that it comes out dry.
And finally, an updated picture from Ollie! He is growing by the day. Almost 14 pounds now. Can you believe he was only 3 pounds when we first got him?