A few days ago, John and I were talking about music, and there’s one thing that we absolutely agreed on. Music should evoke emotion. A truly good song should make you feel something which is why I’m so fond of music from the ’70s, and why I don’t get much of the music made today. This morning I was listening to my Pandora (the John Denver station, of course!), and it made me think back on our conversation. There are definitely a few artists that provoke that emotional response for me. James Taylor, John Denver, Carol King, Stevie Nicks…….just about all their songs get some kind of feeling out of me! I wonder if I’m the only one you feels this way about music. Just a litle point to ponder on your Wednesday evening!
Now let’s move on to the real exciting stuff! It’s What I Ate Wednesday which means it’s time for food. I always think that’s exciting even if I do end up eating a lot of the same things!
I decided it was a pancake kind of day so I whipped up a batch of Brownie Batter pancakes. I absolutely love this recipe! Not only is it chocolate pancakes (yum!), but it’s a single serving recipe. That’s always good in our house because John and I only eat breakfast together on the weekends and even then he’s more of a savory kind of guy! I topped them with peanut butter and syrup, and it was delicious. If you’re a pancake fan, you’ve got to give this one a try!
Lunch was pretty interesting. Remember how I raved about the homemade refried beans last week? Well, I got a little creative, and decided to put some on top of one of my pitas for lunch. I sprinkled the whole thing with a little cheese, and, holy cow, was this a great idea! I seriously love these beans. Many of you were interested in the recipe so here’s how I made them.
1 1/2 cups dry pinto beans
1/2 small yellow onion
1/2 green bell pepper
1T olive oil
taco seasoning to taste
Soak the beans overnight. Sautee the vegetables in olive oil until soft. Drain the beans, place them in the Crock Pot, and cover with fresh water. Add sautéed veggies and taco seasoning. I use a homemade taco seasoning blend, and just sprinkle it in until I think I’ve gotten the right amount! Cook on high for 6-7 hours. Drain and reserve the liquid. You’ll probably want to add a little of it back in. I used a fork to mash the beans to the desired consistency, and that was it! I hesitate to even call this a recipe because it’s so easy.
I should probably start skipping the recap of my snack because you all know what it is! Today’s yogurt bowl was the Chobani Raspberry. I’m still digging this flavor!
I was on my own for dinner tonight so leftovers were in order! A few weeks ago, I made Butternut Squash Mac and Cheese, split the recipe between two pans, and froze one. I thawed it out over the weekend, and it’s been dinner two nights this week! Unfortunately, it’s not the greatest recipe, but I ate it anyway because I hate to waste food! I love the concept so I’m on the hunt for a great recipe.
Shortly after dinner, I was hit with a major craving for a snow cone so I headed over to our local stand. My flavor of choice this evening was sugar-free banana. Snow cones are one of my favorite parts of summer! Don’t get me wrong-they’ll never replace ice cream for me, but they do a decent job of satisfying the sweet tooth!
It’s time for us to catch up on a few of our shows and relax! Have a great evening!
What song or artist makes you emotional? What’s your favorite summer time dessert?