Happy Sunday all! I wish the weekend wasn’t over already. It really flew by. Hubby and I both got our long runs in yesterday, I got a hair cut, and then we went to dinner and a movie.
We tried out a new place about a block away from our house called Felice 83. It’s a new wine bar located in a very tiny space. I felt kind of cramped right away when we sat down. I hate feeling like I can’t really have a conversation with my husband when we’re at a restaurant because the people next to us are basically eating with us.
I got over the tight quarters and checked out the menu. There were some pretty interesting selections on the menu, and I finally settled on the quinoa dish. Hubby and I started off by sharing a salad (overpriced at $15), and we each had a glass of Cabernet. The negative was that, for a wine bar, our glasses of wine were very small. And at $8 and $15 a glass, we were expecting a decent-sized goblet. Not so.
The salad was very good, and my quinoa was delicious. I tried some of Hubby’s dish and it was good too. Overall, I’ll say the place is decent. It offers organic and local selections, so I guess I can see why the prices may be a bit more. However, I think we will be trying some other local places before we go back to this one again.
After dinner, we went to see Extremely Loud and Incredibly Close.
I was a little hesitant about this movie because I knew it would be tough subject. But it wasn’t focused solely on 9/11 – it was really more of a close look at a family who lost a father/husband in one of the buildings. The boy in the movie was so good. He was pretty amazing. It was a very emotional and heart-wrenching movie, and I probably cried for most of it. But I certainly wasn’t the only one – I heard people all around me sniffling too. It was a good movie, but you have to be prepared for it, and in the right frame of mind to watch it.
So after our busy Saturday, one might think Sunday would be a relaxed day. Not so. Before I got down to business, I fueled up with a delicious french toast breakfast.
With both of us in training now, we have more stinking (literally) laundry than ever before. It was overflowing and I knew it was going to be a big project. Four loads of laundry (up and down five flights of stairs about 20 times), and it was all finally gone. So now we can start our second week of training off with clean clothes and an empty laundry basket.
The rest of my Sunday was filled with cleaning, running errands, and then making a delicious veggie lasagna.
Here is the recipe:
Vegetable Lasagna (6 servings)
- 1 teaspoon olive oil
- 3/4 cup sliced mushrooms
- 3/4 cup chopped zucchini
- 1/2 cup sliced carrots
- 1/2 chopped red bell pepper
- 1/2 cup chopped red onion
- 3/4 of a bottle of tomato basil pasta sauce
- 1 (15 oz.) carton of part-skim ricotta cheese
- 6 hot cooked lasagna noodles (halved)
- 3/4 cup shredded mozzarella cheese (I used skim)
Pre-heat the over to 374 degrees. Cook the noodles and then saute the mushrooms through the red onion for 5 minutes. Then add the sauce and simmer for another 10 minutes.
Then spray an 8-inch square baking dish with non-stick cooking spray. Line the bottom with 1/2 cup of the tomato mixture, then lay 4 noodles on top. On top of the noodles place 1/2 of the ricotta cheese and then 1 cup of the tomato mixture on top of it. Repeat the layers and end with noodles. Then put the last remaining tomato mixture in a thin layer over the noodles and sprinkle it with mozzarella cheese.
Then bake it covered for 30 minutes, then uncover and bake it for another 20 minutes. Then take it out and let it cool for about 10 minutes.
This is the second time I made this lasagna and it has come out really well both time. And I now have lunch for about four days this week. I love leftovers!
Okay – time to watch the rest of the SAG Awards and head to bed. Week two of training starts tomorrow!
How was your weekend? Anyone training for a spring marathon too?! What races?