The first half of July has flown by and I’ve got no blog posts to show for it. I hate to say “I’ve been busy”, but… I’ve been busy! We just got back from visiting a dear friend of mine in Florida, with lots of play time on the beach.
(and at a splash pad in Venice too. Please note that Maxine is wearing a swim mask and is letting the water blast her straight in the face.)
Before Florida we were at the family cottage for some 4th of July fun.
And before the cottage I was engrossed in birthday party planning and prep for this guy, who turned one at the end of last month!
He is officially a toddler. And he eats hummus off a spoon. (Don’t tell me you’ve never wanted to do the same.)
I used this recipe to make shredded pork for his party for FORTY PEOPLE. This is why I used the word “engrossed” to describe my position while getting ready to celebrate: I made shredded pork. For forty people.
His party was on a Saturday and I started thawing 5 pork roasts on Tuesday and spent Thursday and Friday cooking. I had multiple roasts going at one time using the crock pot, oven and counter top roaster (that the previous owners of this house had left behind – it worked great!) I have never, ever made so much food for so many people in my entire life, but it all worked out and I was very happy with the way the pork turned out. And thanks to a handful of friends and family who very generously offered to bring a dish to pass, we had real summer BBQ style birthday meal with coleslaw, macaroni and cheese, potato salad, corn bread to go with pork sandwiches, plus snacks and a big ol’ ice cream cake too.
So that explains where I’ve been. What I have for you now is a sampling of the random collection of food photos on my camera from the past few weeks.
Black raspberries came into season around here at the beginning of July – and we have a HUGE black raspberry patch in our small city backyard. It was black raspberries and plain yogurt for breakfast every day between trips, even at the cottage too with its own black raspberry plants.
The CSA cherries weren’t safe from taking a swim in yogurt either.
We stayed at my girlfriends house while in Florida, so were able to eat well and save money by cooking most of our meals in her kitchen, but there was the occasional meal out as well.
Strawberry cheesecake ice cream for lunch? Don’t mind if I do!
(but I was forced to share.)
I’ve been drinking green juice nearly every day since we’ve been home –
a lot of foamy green juice because the foam guard went missing for a while.
Roasted chicken that I swiped from a party that had tons of leftovers,
with more Asian coleslaw.
And for a fast dinner last night after an entire day at the Sterling Renaissance Festival (Giant turkey legs? Mile High cake? Yes, please!)
I quickly threw together a meal of sauteed shrimp (frozen and thawed) in butter and rosemary with two helpings of sauteed CSA zucchini – very fast and simple and so good!
The only exercise I did while were away was walking and self guided yoga. I did manage to squeeze in one studio yoga class between trips to the cottage and Florida, plus a bike ride too. I’ve been listening to the Paleo Lifestyle and Fitness podcasts for a month or so now and Sarah and Jason have me totally convinced that you don’t need to do a ton of cardio to be fit and healthy. With their advice in mind, I’ve spent the last few weeks enjoying a very low key, laid back approach to fitness. More on this to come.