Today was just a lazy day...I did some laundry and we planned a few things we want to do in Washington. We are leaving Wednesday! This afternoon Ashley and I went to the pool for a few hours and both of us read like crazy. I must be the slowest reader on earth. Part of my problem is that I fall asleep so easily when I read! So I can only get through about 3 pages before I am out like a light! Meanwhile, Ashley just started a book today and she is practically halfway through it!
Tonight we went to a church softball game. Ashley's boyfriend, John, plays on the same team as alot of the guys in our Sunday School class. And tonight they played the other team from our church, so everyone there was someone we knew!
After the game, we headed to Salsa's for some Mexican food. We saw our friends Wes and Katie there. They love that place as much as we do because we see them there all the time! When we got home, Steve's parents came over and taught us how to play Mexican Train Dominoes. That was alot of fun!
Okay...so I wanted to share two quick recipes with you. They are two completely opposite recipes, but both good, I promise!
The first one is probably more for people who really like green vegetables. I know alot of people are not huge fans of brussels sprouts. You might think of them as bitter, mushy little cabbage balls that you were forced to eat as a kid.
But, being the vegetable lover that I am, I thought this recipe sounded yummy, so I tried it. And it was really good! My girls liked it, too--we tried it for lunch one day. It's from the Katie Lee Joel cookbook.
Stir-Fried Brussels Sprouts
1 T. vegetable oil
1/2 c. chopped scallions, cut on the diagonal
1/2 t. peeled and grated fresh ginger
1/2 c. slivered almonds
1 pound brussels sprouts, trimmed and quartered
2/3 c. vegetable or low-sodium chicken stock
1 t. kosher salt
1/2 t. pepper
Heat the vegetable oil over medium heat in a wok or large skillet. Add the scallions, ginger, and almonds, and stir-fry until almonds begin to brown, 3-4 minutes. Add the stock and cook uncovered for about 6 minutes, or until the sprouts are tender and almost all the liquid has evaporated. Season with salt and pepper, and serve immediately.
And then....Andes Mint Cookies! I got these from one of my favorite blog friends, Heather. They are literally "melt-in-your-mouth!" I got a craving for them the other night and made a whole big batch. They are probably the easiest cookies on earth to make, too!
Andes Mint Cookies (from heaven)
1 pkg. Devil's Food Cake Mix
1 pkg. Andes mints
1/2 C. oil
Mix cake mix, eggs, and oil together. Batter will be thick. Drop by teaspoonfuls on cookie sheet. Bake at 350 for 7-8 minutes. After cookies are removed from the oven, place one Andes mint on each cookie, allowing it to melt. Swirl lightly with a knife and let cool before storing in an air tight container.