Football. Laundry. Baking. Cleaning. Running.
Check em off the list! We slept in a little this morning and then enjoyed some coffee together while the world was still peaceful. The hot air balloons were decorating the scene from our picture windows and Nick surprised me with chobani waffles. In case you haven’t noticed, we sub Chobani in for just about everything these days. It’s a great way to cut the fat in a lot of goodies, while adding a healthy kick of protien. You can see other people’s great substitution ideas in the new Chobani Kitchen.
I decided I’d head out for a run with our fatty dog Tucker. It was nice getting in a run outside. All of my runs so far have been on the treadmill and I have to say that the outdoors thing is a whole different species. My lungs were BURNING – that cold air really got to me. I felt like it took me quite a while to get my breath and my stride together. Of course, just about that time, Tucker had had enough. That little bugger, once he gets tired he will literally lay on the ground. He’d rather be pulled along on the asphalt than walk another step. Stinker
After my run I was craving some hot and salty – tomato soup to the rescue! I enjoyed mine with a handfull of the new whole wheat goldfish crackers. Mmmm – tastes like childhood!
Amongst our other household chores, Mackenzie and I baked an apple pie! (Seriously, you can see the laundry in the pictures! Sorry)
We made the apple pie using Grandma’s Pie Crust and apples from the farmers market.
Less Sugar Apple Pie
Prep Time: 10 Min. (we had the crust already set to go) Cook Time: 1 hour at 375. Serves: Makes one pie.
6 Tart Apples – I used Jonathon Apples from the farmer’s market
3/4 tsp Cinnamon
1/4 tsp AllSpice
1 Tbsp Sugar
1 cup Water
Roll pie crust out and bake in a pie pan for about 10 min until slightly golden.
Peel the apples and dice.
Rinse the apples once more before adding in the rest of the ingredients.
In a small bowl, combine the apples, cinnamon, allspice, sugar and water.
Stir until thoroughly combined.
Pour over the partially baked crust.
Cover with foil and bake for forty min.
Uncover and sprinkle with the crumbles of any remaining crust dough, a light sprinkling of sugar and cinnamon for desired “look”
Bake uncovered for an additional 10-15 min.
While the pie was baking, Nick and I got ready for the Saints Colts game and a fun activity.
Hot Sauce Tasting! My mom got this little hot sauce set for Nick as a stocking stuffer at Christmas time (I know, I know, it’s about time we got around to using it). We cooked up some sauceless buffalo wings and whipped together some ranch to help cool our mouths down.
I like to make ranch with Chobani because it’s a lot healthier than making it with mayo and sour cream like the recipe calls for – and its a little thicker which I really like.
The hot sauce was fun but we both agreed that these were a little out of our league. I mean, “blazing hot” just doesn’t describe the on fire feeling I got from this.
I guess we had a very adventurous “tasting weekend” – beers and hot sauces. Kinda wierd.
What were you up to this weekend? Do you “go all out for game day”?