Hey y'all! It's my birthday week! I turn 33 on Saturday and I will be in Knoxville to celebrate both my cousin's college graduation and a wedding for Ian's best friend. Luckily, I had an amazing early birthday dinner Sunday in which I was showered with gifts...I'm super spoiled. Shout out to my Oma for the purse, my parents for the Dyson fan that now makes my bedroom feel like a meat locker, the beautiful bracelet from my brother and his girlfriend and my fresh summer hair from Ian! I'm sure I'll work some more celebrating in over the next couple weeks because it is birthday month after all. I'd also like to wish a happy early Mother's Day to my mom and all the other mothers out there! Y'all are awesome! My diet is a hot mess roller coaster that I really don't want to talk about and I'm already feeling the difficulty that summer can bring to my self esteem and willpower. I'm trying to push that aside though as I'm going to be out of town the next two weekends. I'm still exercising like crazy though and cutting corners when I can.
I was craving brunch on Sunday and instead of spending $30 on something I can do myself (also I didn't want to leave the house), I decided to make a poached egg concoction. I love poaching eggs. It's pretty easy to do but it still makes me feel fancy. All I did was poach the eggs in one skillet (boil about two inches of water and then pop them in and take them out when all the egg whites are actually white) and in another skillet, heated up some ham in which I covered with gouda cheese. I added the ham and cheese to two pieces of thin, 40-calories toast, topped that with leftover salsa from Moe's (resourceful) and then added the poached eggs to the top. Runny yolks honestly make me feel like royalty. The salsa added a spicy kick and the rest was rich and delicious without using any butter or added fat. Plus, I got to eat it in my bed.
The only other thing I wanted to show you was this Campbell's Oven Sauces thing we tried. We've tried the sesame chicken before which was good but this time we prepared the Creamy Garlic Butter Chicken. In an effort to save money, I've been grabbing drumsticks on occasion because they are so cheap but we haven't quite mastered the prep for them. This time, we baked them but when we noticed the skin wasn't what we wanted, Ian had the idea to pop them on the grill. He really saved dinner that night because adding that char to the chicken was what it needed. After all the prep, it was good with the veggies on the side but I probably wouldn't get it again. The pre-made sauce was a little goopy. I did use the chicken to make a salad the next day and that was yummy.