{"id":1146,"date":"2008-10-27T14:38:13","date_gmt":"2008-10-27T18:38:13","guid":{"rendered":"http:\/\/foodembrace.com\/?p=1146"},"modified":"2008-10-27T14:38:13","modified_gmt":"2008-10-27T18:38:13","slug":"october-26th-2008-lunch-and-dinner","status":"publish","type":"post","link":"https:\/\/foodembrace.com\/2008\/10\/october-26th-2008-lunch-and-dinner\/","title":{"rendered":"October 26th, 2008: Lunch and Dinner"},"content":{"rendered":"

Hi guys! I know so late in the day! Let’s get cracking on the recap!<\/p>\n

\"Sunday<\/a>

Sunday Breakfast, Italian version<\/p><\/div>\n

I tried to get caught up on blogs as much as I could after posting the breakfast post. Eventually I got hungry and decided it was time to start making Sunday breakfast, I knew the smells would get Scott up. I moved around the kitchen for a little while trying to figure out what to make. I was hungry and didn’t want something that took too long. I also wasn’t in the mood for anything sweet like waffles or pancakes. I eventually settled on making a dressed up open-faced egg sandwich. This turned out to be probably one of my more favorite meals and we will be having it again!<\/p>\n

I fried up an egg for each of us, his runny and mine fully cooked. Then I lightly toasted up some blues bread. Once it was toasted, I put on some leftover pizza sauce on the bread, then a slice of prosciutto, then the egg, and then topped that with a slice of provolone. Put it back in the toaster oven to toast up some more and melt the cheese. Along side we had some sundried tomato and basil chicken sausage that I cooked in a skillet. And some fruit salad made with peaches, pineapple, and mango (all frozen and thawed). I ate all of my sandwich and sausage (that’s half a link in the pic) and then I had a few more bites of the chicken sausage on Scott’s plate. Yum! This was so tasty and full of flavor.<\/p>\n

\"Snackie\"<\/a>

Snackie<\/p><\/div>\n

Yesterday was cold, dreary, and so windy! I’m surprised we didn’t have weather alerts for the wind because it was crazy strong. Mostly I relaxed yesterday afternoon doing some website stuff and laundry. I got a little snacky and decided on a cut up apple, some PB<\/abbr> puffins, and a glass of choco soymilk. I ate all of the apple, drank all of the soymilk, and only had about 4 puffin squares.<\/p>\n

I also colored my hair and it is now a very cool purpley-burgundy color. :D<\/p>\n

Eventually it was time to settle in for the evening with some dinner and finishing up the game from Saturday. I couldn’t decide on what to make. I was too lazy to do any major cooking because I didn’t want to spend the time and then have to do cleanup. Scott said snackies, which means small amounts of stuff we can pick at. I agreed and got started putting stuff together.<\/p>\n

\"Dinner\"<\/a>

Dinner<\/p><\/div>\n

We ended up having:<\/p>\n

    \n
  • Oven fries with olive oil, garlic powder, seasoned salt, and some soy sauce<\/li>\n
  • Eggrolls that Scott brought back from his last visit to his parents<\/li>\n
  • Edamame with olive oil, garlic powder, salt, and chili powder<\/li>\n
  • 1\/3 of a link of kielbasa sauteed<\/li>\n<\/ul>\n

    I had one eggroll, some oven fries (10?), 5 slices of kielbasa, and a handful of edamame. Everything was fine and it was a nice meal to pick at because I wasn’t super hungry but I wanted there to be more veggies. We were out veggies so edamame was the best I could do. :p In retrospect, I probably should have made myself a small spinach salad to go with the meal. We also had more Cran-apple fizzies (1) with the meal.<\/p>\n

    After finishing the game (the Pens lost) and watching a show, it was time for me to head to bed. I had to get up early and didn’t want to risk not having enough sleep.<\/p>\n

    Today’s post, I do a full recap at the end of the day! I’ve got some food prep I need to get cracking on and a little more laundry. See you later!<\/p>\n","protected":false},"excerpt":{"rendered":"

    Hi guys! I know so late in the day! Let’s get cracking on the recap! I tried to get caught up on blogs as much as I could after posting the breakfast post. Eventually I got hungry and decided it was time to start making Sunday breakfast, I knew the smells would get Scott up. […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"spay_email":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"_links_to":"","_links_to_target":""},"categories":[3],"tags":[],"jetpack_featured_media_url":"","jetpack_publicize_connections":[],"jetpack_shortlink":"https:\/\/wp.me\/p4KYWa-iu","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/posts\/1146"}],"collection":[{"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/comments?post=1146"}],"version-history":[{"count":0,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/posts\/1146\/revisions"}],"wp:attachment":[{"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/media?parent=1146"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/categories?post=1146"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/tags?post=1146"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}