Tuesday, September 20, 2011

Terrific Tuesday

At least that's what I'm hoping for.  It has certainly started off well.  I walked 1.7 miles with Rebecca this morning and it wasn't too crazy hot out there.  I was back in the house around 6:45 and I did some chores.  It feels good to have checked a couple of cleaning and laundry chores off my list already.

On Sunday my oldest niece, Courtney, turned twelve.  I can't believe she's twelve...it sounds crazy.  Here we are together in 1999.

I blogged about her upcoming birthday in this post: Time Flies.  It truly does.  Anyway, she is a big old 6th grader now.  She got her ears pierced this summer and she is getting into jewelry.  So what better present for my favorite 12 year old than to start her a James Avery charm bracelet.  You Texans will recognize the jewelry.  Courtney called me on Sunday very excited about the bracelet.  She told me her mom text me a picture of her wearing the bracelet.  I was very excited about this.  Thinking a picture of her smiling face holding up her wrist.  This is what I got.

Bummer, but cute bracelet.
For those of you that are not familiar with 12 year old goings on, the peace sign and tie dye is back in.  Good times.  Here is mentioned smiling face with her sister and new puppy.

Last night for dinner I tried something new and it turned out great.  I was inspired by eggplant parmesan.  I baked some chicken to go along with it and had some olives on the side...don't judge...if you like olives and you haven't tried it they are awesome in/with/near pasta sauce.

Makeshift Eggplant Parmesan
  1. 1 eggplant sliced in thin circles
  2. olive oil spray
  3. garlic salt
  4. half a jar of pasta sauce (I like Barilla)
  5. part skim mozzarella cheese or parmesan (I used mozzarella last night since I had no parmesan)
Arrange eggplant slices in single layer on cookie sheet, spray with olive oil spray and sprinkle with garlic salt.  Roast for 10 minutes in a 400 degree oven.  Spread some sauce in the bottom of a corning ware and arrange a layer of the roasted eggplant, add sauce, repeat until eggplant is gone and remaining sauce is on top of the layers.  Bake covered in the 400 degree oven for 15 - 20 minutes until it is nice and bubbly.  Add cheese and bake uncovered until cheese is melted.

Yummy!  This dinner tallied 12 weight watchers points, but I only ate half of the chicken.

Today the pen color of the day is orange!

Happy Tuesday!

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