Tag Archives: virginia

Hey!

Long time no post.  I keep telling myself I will make blogging a regular habit and it never happens.  I used to blog all the time on my previous blog, but not so much with this one.  Life is busy!  Let’s chunk this up into some sections to update!

Pregnancy!

On Friday, I will be 25 weeks pregnant.  Time sure is flying by, which I did not think was going to happen.  When I first found out I was pregnant in March, November seemed SO FAR AWAY, but no, it’s not.  It’s less than 4 months away, which is a little scary.  We still have SO much to do to get ready for our little nugget.  We are having our baby shower next month back home and I am so, so, so excited for that!  Until then, I will be enjoying the great parts of pregnancy (baby wiggles!) and trying to enjoy the uncomfortable parts.

Food!

I’ve had a friend staying with me most of the summer and she’s my eating partner.  I’ve been using her sourdough starter to make all sorts of tasty treats including waffles, bread, and pretzels.  We’ve also been eating out at really great restaurants.  We went to the No Frill Bar & Grill last night and got the largest order of nachos I’ve ever seen.  They were fairly epic, and certainly the best nachos I’ve had in Norfolk, top 3 overall anywhere.

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Military Life!

So Norfolk is still an adjustment.  Yesterday, the “feels like” temperature was 104 degrees.  No thank you.  I’m still adapting to the aspect of military life that my husband doesn’t come home every night.  Our last duty station was recruiting, so it was a Monday-Friday sort of job, but my husband’s “normal” job is not like that and requires deployments (both long and short) and duty every few days so he isn’t home.  It’s very weird for me, but I’m figuring it all out!

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Southwestern Quinoa Salad with Cumin-Lime Vinaigrette

My husband is an eater.  He prefers things featuring high spice levels, meat, cheese and basically anything wrapped in a tortilla, but I’m pretty lucky in that my husband will eat basically anything put in front of him.  Last night we compromised by having sausage burgers on homemade cheese buns, grilled potatoes (oh my goodness, so good!), and this delicious quinoa salad.  I thought it was delicious, and apparently so did he because he also had it for breakfast and a post-run snack today.  Which is all well and good, except for the fact that there’s no more left for me!  So I’ll be making this again, and you should try it too!

Southwestern Quinoa Salad with Cumin Lime Vinaigrette 

Southwestern Quinoa Salad with Cumin-Lime Vinaigrette

1 cup quinoa, dry
2 cups water or broth (I used vegetable broth)
1 1/2 cups cooked black beans (equivalent to 1 can, drained and rinsed)
1 cup corn, fresh or frozen, thawed
1 large tomato, chopped
1 jalapeno pepper, ribs & seeds removed (optional)

1. Bring water/broth to a boil.  Add quinoa, reduce heat to low, cover.  Quinoa usually takes anywhere from 15-20 minutes to cook.  It should be soft and water should be absorbed.  Let quinoa cool slightly.
2.  Add beans and corn to medium sized bowl.  Mix together.
3. Add slightly cooled quinoa and vinaigrette (see below for recipe), mix together.
4. Fold in tomatoes and pepper, if using.
5. Eat!  Can be served cold or room temperature.

Cumin-Lime Vinaigrette

1/3 cup olive oil
1 tbsp apple cider vinegar (white vinegar would be fine)
1- 1.5 tbsp lime juice, to taste (I used 1.5 because I like the zing!)
1.5 tsp ground cumin
salt & pepper, to taste
hot sauce, to taste (optional, I used chipotle Tabasco)

1. Whisk/shake together all ingredients.  Taste and season accordingly to your preference. 
(I like to make my dressings in mason jars, so they can be quickly shaken together)

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Enjoy!

Eeeep!

I moved to Virginia.  We moved for my husband’s job and even though I knew the move was coming, and I was excited before we left, I don’t love it (yet).  I’m sure I will eventually, but right now, I just want to be home.  As I tell my husband – I don’t have a job (yet), I don’t have any friends (yet), I have no life other than grocery shopping and hanging with our dogs, and I miss my “New England life”.  I love where I’m from and usually, I love moving around, but this time I find myself in a funk, bummed out, and with no real inclination to change that.  I know it will work out and sometime our in our 4-5 tenure here, I will find my niche and I will love it.  We’re going home next weekend for Memorial Day and I’m really excited about that, and my best friend is coming down for most of the summer so that’s good too!

In the meantime, I have been buying a lot of groceries (it’s sort of my happy place), cooking a lot (and eating out a lot), and exercising a little.  Right when I start to feel in my exercise groove here, something shifts and I take 4 days off.  It’s all good though!  So, what I have been cooking?

Yesterday, I made Gruyere Rolls & Raspberry Chia Squares.  They were both delicious.  I ate a roll for lunch and a roll for dinner with a homemade veggie burger.  And, I had a toasted roll for breakfast.  I like to make the rolls much smaller than the recipe suggests, so they are more like sandwich buns or dinner rolls.  The raspberry squares are nice because they’re a little lighter than the average dessert bar (and slightly less sweet), but they do taste delicious with a little ice cream on top!

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Other things I made since we arrived (a month ago, oh goodness!) were cinnamon rolls (for my husband’s 30th birthday), a Bavarian feast, an impossible amount of salads (to combat the heat), vegan stuffed shells, empanadas, foccacia and so many meals on the grills (kabobs, burgers, veggies, shrimp, pork tenderloin).

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We’ve also been making a fence a.k.a doggy prison for the pups.  My skills at using a level are basically unmatched.

unnamed (2) Anyway, I’m hoping now with my incredible amount of free time that I can use this space as a place to unwind and share all of the recipes and food that I always meant to.  I’ll try to keep my whining to a minimum. xo