New Weightlifting Gloves (Recipe: Chicken Florentine Artichoke Bake)

I needed new weightlifting gloves.

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Ya think?  These were as old as the hills.  Literally, I think I got them freshman year of college.  So, it was high time for some new ones.  And here they are!


Nike Lockdown Training Gloves.  They are fantastic.  I am a big fan.

I have a fairly small hand and the men’s small fits very well.  I recommend them if you are looking for a pair!

This past weekend when A was in town, we went with some friends to see the movie Into the Woods.  I thought it was a good movie–a tad long.  They could have shortened it by just a bit, but I enjoyed the songs, and now I’d like to see the musical if it’s still out there.

I also went out for New Year’s for the first time in ages.  I mean ages.  I am usually a stay at home with the pups and friends kind of girl, but I had a lot of fun this year going to the NC Museum of Natural Sciences.  Lots of good food and beverages and music and friends!  It was a great way to ring in 2015!

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And tonight I was trying to leave my sports massage appointment, and my car wouldn’t shift out of park.  Awesomeness.  Gotta love older cars.  Thank goodness for good friends and a close Firestone!  Hopefully, it is a quick and inexpensive fix!  I’ll find out first thing in the morning!

Food for Thought:  Gingerbread Cookie.  The first bite you take out of a gingerbread cookie says a lot about your personality, according to Dr. Alan Hirsch.  If you start with the head, you’re a natural born leader; if you prefer the legs, you’re sensitive.  Bite the left arm first and you’re likely creative; bite the right arm and you tend to be pessimistic.

Quote of the Day:

“The world is full of magical things, patiently waiting for our senses to grow sharper.” -W. B. Yeats

We had a little potluck a few weekends ago, and A and I contributed this Chicken Florentine Artichoke Bake.  It was a hit!  And I think it is a keeper of a recipe!  It takes some prep, but I think it was worth it.

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Chicken Florentine Artichoke Bake


– 8 ounces dried bow tie pasta

– 1 small onion, chopped

– 2 eggs, lightly beaten

– 1 1/4 cups milk

– 1 teaspoon dried Italian seasoning

– 1/2 teaspoon salt

– 1/4 teaspoon pepper

– 2 cups chopped cooked chicken

– 1 14-ounce can artichoke hearts, drained and quartered

– 1 10-ounce package frozen chopped spinach, thawed and drained well

– 2 cups shredded Monterrey jack cheese

– 1/2 cup oil-packed dried tomato, drained and chopped

– 1/4 cup grated Parmesan cheese

– 1/2 cup soft bread crumbs


– Preheat oven to 350 degrees. Cook pasta according to directions; drain well. In medium skillet cook onion over medium heat until tender then set aside.

– In large bowl, combine eggs, milk, Italian seasoning, salt, pepper. Stir in chicken, artichokes, and spinach. Stir in cooked pasta, onion, Monterey Jack cheese, dried tomatoes, and 2 tablespoons of Parmesan cheese. Transfer mixture to 3-quart baking dish.

– Bake covered for 20 minutes.

– For topping, in small bowl combine bread crumbs, remaining 2 tablespoons Parmesan cheese, 1 tablespoon melted butter, and Italian seasoning. Sprinkle over chicken mixture. Bake uncovered for 10 minutes or until golden.

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