I needed new weightlifting gloves.
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!
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.
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.