Too much

 

Life has just felt like too much for the past 2 weeks. We've both been swamped at work and accidentally said yes to going to everything. We've expected too much from ourselves lately and it was so exhausting.

Friday we went out with friends, it was pretty chill and easy but still after a 60 hour week it takes a toll. So Saturday we did nothing.
Nothing
And by 11:30 pm I had been outside once to walk to the grocery store and  hubs had been out twice- grocery store and movie store. We had pancakes, then pizza, then grilled cheeses. At 11:30 pm I made brownies and we signed up for that free week of Hulu plus and watched New Girl.
The best part was we didn't feel bad about it one bit :)

We finished the weekend off well though on Sunday by going out to brunch and beers with friends from Cincinnati that were visiting the NW and then to play games at a bar with some friends. Where we got nachos and a burger :)

Starting off Monday right though by hitting up barre class and running!

A Hubs dinner

This is Joshua's first recipe appearance on our blog! He's very proud of it & he should be!
He made me dinner the other night and candles along with my favorite champagne. It was lovely.

I thought the way he found the recipe was cute so I wanted to share it:
When I asked him how he found the recipe he said he google searched,
romantic winter dinners (he said they all had a lot of meat)
romanic winter dinners for her (he said they still all had a lot of meat)
romantic winter dinner (said they had a lot of cheese which doesn't sound romantic)
romantic vegetarian dinner (and he finally found one)

 

 

Chipotle Glazed Butternut Squash
with Cilantro Lime Rice:

2-3 lbs butternut; peeled, seeded, cut into cubes

1/2 cup olive oil

2 jalapenos; chopped

2 1/2 tbs chipotle cooking sauce

2 cloves garlic; minced

1 tbs honey

S&P to taste

Rice:
1 1/2 cups brown basmati rice, cooked
1 lime; juiced
1 lemon; juiced
1/2 cup cilantro; chopped
1 tbs butter
Salt to taste

black beans

preheat oven to 350 degrees F
1   place squash in a 9x13 baking dish
2   combine olive oil, jalapenos, chipotle sauce, garlic, honey, S&P
3   pour glaze over butternut squash and bake 45-55 minutes,
     squash should be tender when pierced with a fork
4   make rice and stir in lime and lemon juice, cilantro, butter and a little salt
5   heat up black beans
5   plate the rice and top with the black beans and then add squash and drizzle
    in some of the glaze, top with cilantro

 

 

He actually combined and altered 2 recipes to come up with this one. I was very impressed and have now informed him this is his signature dish and that I need to consume it weekly :)

 

Seriously! This turned out amazing!