I had an absolutely lovely weekend. Really, it was just the perfect combination of lazy and active. I got some stuff done, but I didn’t feel rushed or anything, and the weather was gorgeous. Brent even got a tan on our run yesterday. We watched quite a bit of basketball. Even though the Illini are out, Purdue (Brent’s other Alma Mater) is still in there, which is semi exciting. The one thing I didn’t do this weekend was grocery shop. That’s just fine by me because I have something to look forward to after work today. Sad, on so many levels, I know, but this is how I get my kicks people.
Obviously our fridge is bare. We’re looking at condiments and a stick of Smart Balance here. Not to fret, my little health nuts, I still managed to make a balanced dinner, with a big onion as my only fresh produce. I made another recipe from Everyday Food: Great Fast Food. This time it was the Baked Shells with Winter Squash. I was able to follow this recipe almost entirely, but I did sub dried rosemary for fresh, and whole wheat rotini for the shells.
It’s definitely a winner. I personally just love a baked pasta, and this one was a nice spin on one. I thought the amount of cheese was fairly tame, since the recipe easily makes 6 servings. Brent approved as well. I think I’ll keep this one in the rotation.
I’m hoping Monday flies by as quickly as possible!