She Says… We Survived!

Well, Owen and Schnitzel survived their first hurricane.

Our neighbors tree and our fence didn’t fare quite as well.

Although everyone kept commenting about how Ol’ Irene had weakened quite a bit and wasn’t nearly as bad as she was predicted to be, it was still a helluva storm! Prior to the hurricane warnings, Benjamin had planned to be hanging out on a houseboat in the Boston harbor Saturday night for a friend’s bachelor party. Thankfully that plan got nixed (but not until the guys were sure they could get their money back, which wasn’t until late on Friday night — good planning, boys!) and they settled for hotel rooms in Boston to drink ride out the storm. Either way, I was left holding down the fort for the majority of this stormy weekend.

Between the torrential downpours and crazy wind, we were all feeling a bit stir crazy by Sunday evening. Thankfully Benjamin arrived home before the eye of the storm hit and the wacky weather passed in time for us to take a [precarious] family walk Sunday evening to survey the damage the storm had done. Holy down tree limbs and scary dangling power cords! I don’t know how, but we only lost power for about 1 minute, and then it came right back on. We are LUCKY.

Oh, and in other news, I got my hair chopped and it’s WAY shorter than I anticipated and I think it looks dorky/awkward. I’m hoping I’ll like it in a few weeks. I should be used to this game by now; I ALWAYS do this. I let my hair grow “long” (for me, at least), I chop it off with a dramatic ‘do, I don’t love how short it is at first, and then I end up loving it. So right now I’m in the ugh-I-hate-this-why-did-I-cut-it-at-all stage. Pictures to come when I’m feeling better about it. The good news? It will all grow back!

Did you get hit by Irene? How bad was it?

Do you fall into the “always wanting to cut your hair and then hating it” trap like me?

—————————————————————————————–

What We’re Eating: Some dinners to catch you up on. The pictures are less than appetizing because usually they are snapped in a dimly lit kitchen by a hungry photographer who really just wants to go sit on the couch and catch up on Project Runway and Modern Family. This is why I’m not a food blogger!

Friday: Pan Seared Lemon Pepper Tilapia with Kale Chips and Multigrain Bread with Goat Cheese. Yum. Finally figured out the secret to making actually crispy kale chips — cook ’em low and slow! 275 degrees for 20 minutes, if I remember correctly. Also? Normally there would be about 10 times that much ketchup on the plate to eat with the kale chips. But those were the last, gross little squirts in the bottle. Sadness. Gotta put that on the grocery list.

We saved Owen some tilapia and he gobbled it for the next 2 days, straight from the ‘fridge. I thought it would be too peppery, but yet again the kid reminded me that he loves flayvah! Offered him some leftover kale chips as well. Those did not go over quite as well — he put them to his lips and felt the texture and got the full-body shivers and delicately dropped it off his tray for Schnitzel.

Saturday: Chicken, Apricot & Goat Cheese Quesadillas with Roasted Cauliflower and Pan Fried Greens. This just may be one of my best flavor combinations yet. I could have sworn I stole this idea from someone else, but I Googled to try to find it and came up with nothing. So I’m taking credit for it. Spread goat cheese and apricot jam on a tortilla, add in pre-cooked chicken (I chopped it up into little cubes and cooked it that night, though leftover grilled chicken or rotisserie chicken probably would have been even better), a sprinkle of shredded mozzarella (to make it stick together) and pan fry in a dry pan. Yum.

Owen can’t have wheat tortillas, so he got leftover chicken and roasted cauliflower.

Sunday: Vegetable Potstickers and Steamed Zucchini & Summer Squash. Totally not in the mood to create anything fabulous, I cooked up some frozen potstickers (these were my grocery store brand, but they were not nearly as good as the Trader Joe’s version — those are awesome!) and steamed some zucchini in the microwave.

Again, Owen can’t eat the potstickers because of wheat in the dough, so he got leftover zucchini and a frozen quinoa/sweet potato/black bean burger I made awhile ago, along with lots of other food like bread with hummus, cheese, yogurt, eggs, etc.

What did you eat this weekend?

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10 responses to “She Says… We Survived!

  1. We didn’t lose power at all and I seriously couldn’t be more thankful! We had 5 inches of water in our basement so without the electricity to pump it out it would’ve been a nightmare! Glad you guys survived more or less unscathed!
    I do the same thing with my hair every time too. Every single time I’ve gotten “bangs” it the same thing. Absolutely abhorring them at first and then loving them a few weeks later when they’ve grown a tiny bit.

  2. glad the storm was managable in your area! can’t believe ben left you to man the ship! pun intended.

    i love seeing everyone’s updates on irene; seems the majority of the blogs i read are east coast peeps. nothing in ohio but a few clouds on sunday that our weather guys said were from the storm.

  3. I feel the exact same way about getting my hair cut. I got mine cut last Tuesday and I could tell as she was cutting it, that is was way to short. There was already to much taken off to say say anything but I am trying to at least like it a little. Everyone at work is noticing it and all say it’s cute. πŸ™‚

    That apricot goat cheese quesadilla looks absolutely delicious. I am going to have to try that sometime soon.

    BTW I absolutely love your blog. I have been reading for more than a year and finally commented. πŸ™‚

  4. Our area was hit pretty hard by Irene, but we luckily only lost power for a little over 24 hours. I went pretty stir crazy in that time though, it doesn’t take much. πŸ™‚

    I haven’t gotten my hair cut in like 10 months and I was thinking of going short, but maybe I won’t because you reminded me how much I hate that awkward phase when I don’t know what to do with it.

  5. Glad it wasn’t too bad there. I can’t believe some of the pictures I’m seeing of the flooding.

    I’m the same way about my hair, although usually after cutting it short, I swear I’ll never cut it again, let it grow for about a year, then cut it and hate it. I’m in the growing it out phase at the moment after chopping it off in early July. I’m just a ponytail girl and if I can’t get it up it drives me crazy.

    That quesadilla sounds delicious!

  6. this post is useless without recipes!!!!

  7. Glad you made it through the storm!

    I grow my hair long (like to my chest or so) and cut it off every 4 or 5 years. Every time I cut it short, I love it for a day and then hate it for about a year. This time, though, I actually love the in between (just below my chin) phase. Can’t wait to see pictures!

  8. @amy, Like I said, I’m not a food blogger. I get inspired just seeing what others are making. I didn’t follow any specific recipes for these dinners, but thank you for your kind request πŸ™‚ Here’s the gist:

    – Lemon Pepper Tilapia: Sprinkle lemon pepper seasoning on tilapia filets. Heat a glug of olive oil in a nonstick frying pan. Saute the fish in the pan, about 3-4 minutes on each side (without touching it until you flip, so you get the nice brown spots). Once you flip to the second side, throw some green onions on top and saute.

    – Kale Chips: Cut off the ribs of some kale (I used curly) and toss with a glug of olive oil and sprinkle with sea salt. Spread on a baking sheet covered in parchment (that’s important!) and bake at 275 degrees for about 20 minutes, tossing every once in awhile. The longer you leave them in, the crispier they will be.

    – Chicken, Apricot & Goat Cheese Quesadilla: Recipe above.

    – Roasted Cauliflower: Cut the cauliflower into bite-sized pieces, toss with a little olive oil and sea salt and spread on a baking sheet. Bake at 375 degrees for 20 minutes or so, tossing every once in awhile. I put mine on the top shelf, closest to the heating element, to get the brown edges. It’s hard to screw up roasted veggies, though! Can’t really go wrong.

    – Vegetable Potstickers: Frozen. Follow the directions on the bag.

    – Steamed Zucchini: Slice zucchini and put in microwave safe bowl with a lid (or cover with plastic wrap) and about 1/4 cup of water. Microwave for 5 minutes or so until they are soft but not mushy.

    Enjoy!

  9. Oh my goodness! So it was quite a storm:)

    Sometimes we forget that a weak hurricane is actually a crazy thunder storm haha.

  10. I get hit by Irene frequently, especially if I ask nicely.
    HAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHA
    But seriously – I’m glad your new place is ok after the storm!

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