Wednesday, December 14, 2011

More Friend Time

Some friends of ours, that moved to Seattle, were back in town yesterday.  Shannon and I trained together in karate.  I really missed her when she moved.  Karate just wasn’t the same.

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She got her fourth and I got my third degree together in June of 2010.  She was my support person and let me do stuff like this to her:

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And this:

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So, naturally, Justin and I met her and her Mary at the karate school before heading to get something to eat.

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Our school had moved to a new location and none of us had been there yet.  It was fun to see our instructor and his wife and some of the students that showed up for class while we were there.

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I DIDN’T TAKE ONE PICTURE!  That’s an oldie (obviously, because that’s me in the back ground and I’m not in karate anymore!)! I even had my big camera with me to take some and totally got wrapped up in all the excitement and forgot. waaaaaa.

After catching up with everyone at the dojo, we headed to Kate’s Kitchen for brunch.  It was good and once again, I didn’t take one picture. Gah!

I ate an egg white omelet with chicken, mushrooms and peppers, some fruit and Justin and I shared a biscuits and gravy.  We sat there and talked for so long, I was ready to eat again! Oh and when we walked in, my sister Autumn was eating breakfast with a girlfriend!  Kate’s Kitchen was the place to be!

After a quick trip to the grocery store, I ate some left over buffalo chicken pasta and salad.

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I made this Monday night before I left to meet the girls for dinner.  I took How Sweet’s recipe for Baked Buffalo Chicken Pasta and did the following (in red):

1 pound pasta (I used whole wheat orecchiette) I used brown rice noodles

3 boneless, skinless chicken breasts, cooked and cut into chunks I used left over turkey

1 tablespoon butter

1 tablespoon flour I used gluten free flour

1 1/2 cups milk I used almond milk

4 ounces grated monterey jack cheese (I used half a brick) + more for topping I used cheddar because I didn’t have any monterey jack on hand

1/3 cup grated sharp cheddar cheese + more for topping

1/3 cup buffalo wing sauce I used Frank’s Red Hot

1/3 cup panko bread crumbs

salt and pepper to taste

I cooked it like she did and it was pretty tasty.  I needed to season it some more but I would definitely make this again.

We’ve Got a Problem

It’s start with this one:

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And ends with these:

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Grrrrrrrrrr

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She’s making my excuse to not go to the gym easy…the dog ate my shoe laces!

I have a to do list a mile long today, which includes a workout, so I better get moving!  Have a great day, Friends!

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