Friday’s breakfast: Matt made a waffle stack using Van’s Gluten Free Ancient Grains Waffles layered with Wild Friends Pumpkin Spice Peanut Butter, banana, and spinach on the bottom then Fage 2% plain Greek yogurt, peaches, dates, and maple syrup on top. I had an Old Mill Bread Co. Montana Sourdough roll split, warmed and topped with peanut butter, cinnamon, and honey on one half along with Fage 2% and Muddy Pond Sorghum Mill sorghum syrup on the other.
For dinner we pan-seared steak in our new cast iron skillet and served it with roasted rosemary garlic red potatoes and steamed green beans topped with freshly homemade kale-collard green pesto (recipe to come tomorrow!).
For dessert, I ate most of my leftover white chocolate pumpkin cheesecake with pour over Joe Van Gogh coffee in my Lil Bub mug. We then watched the season premiere of Elementary, and we are so glad it’s back!
Saturday morning began like this with sweet kitty cuddles. ❤
I decided to check out The Southern Market Shops during their open house, and I saw a lot of really fun items! I especially loved these sayings and wall art.
My ultimate goal was to snag a package of homemade marshmallows by Sugar Mama’s Bakery, and I was so glad I did!
Snuggles with Jackson before making dinner. ❤ That eye is so pretty and unique – love him!
Flash gets him every time. 😉
We watched Spy with Melissa McCarthy, and we both laughed so incredibly hard! It was nearly the hardest I’ve ever seen Matt laugh. It was hysterical!
Sunday brunch was perfect with steamed greens, warmed steak, over easy egg, hashbrowns made from our roasted potatoes topped with melted Havarti, a little ketchup for me, a gala apple, and pour-over coffee using Crema’s La Roca roast.
I decided to treat Matt and I to a sampler pack of these savory meat bars by Epic Bar!
After putting in a great workout at the Y, Kaci and I met at the vets for the babies’ annual exam. Rachel was not a happy camper. They had to breakout a bag just to tame her so they could get the necessary blood sample. Poor baby. Kaci now has the boys, so I feel weird not seeing them. 😥
Sunday’s dinner included: sautéed peppers, onion, mushroom, and garlic served over a bed of spinach with salsa on top / freshly shredded and sautéed beets and parsnips with golden raisins / Qrunch green chile veggie burger pan-cooked and topped with a thick slice of tomato, avocado, and a dollop of Fage.
For dessert, I had a “deconstructed” s’more using a square of chili dark chocolate, marshmallow, and gf snickerdoodles. I sipped on a latte made using Good Earth Tea‘s ‘Cocoa Tango’ and frothed Cruze light milk.
Per usual, Matt showed me up and created these cute s’mores! He also enjoyed a pear-mango smoothie because our appetites are big. 😉
All-in-all, we had an amazing weekend, which makes today so much harder to accept!