It’s a quart of coffee kind of day.

It’s exactly as it looks, a quart of iced coffee; half gone.

Today is one of those days. I woke up feeling the effects of a long dance session yesterday with the three year old.  When you are throwing around a moving object that weighs about 36lbs, sometimes the ol’ back EFFING HATES YOU WHEN YOU WAKE UP!!! Obviously, I will be having a little visit with my chiro today–and maybe my accupuncturist. Or maybe just the local watering hole. Drink till it quits hurtin’. (just kidding, that’s what pills are for! STILL KIDDING!!) So I am going to go get bent(no pun intended), cracked, adjusted and twisted, stuck with needles, and hit up with some electricity. Dear G-d, let it work.

On the brighter side, I really thought I was going to have a crappy run yesterday, it was hot, I was sweating 5 minutes into it, and I couldn’t get my head into my pace. Until minute 15. Yes, 15 whole minutes into my run, I FINALLY knocked down my mental block and speed up from 6.5 to 7 mi per hour, eventually finishing around 8ish mph. I got to finish my run at the park where my husband and kids were playing. Elijah was going cray cray on jungle gym and was extra happy when I got him a cone off of the ice cream truck. “brown and white with sparkles” (you can guess what that means, right? so adorable!) It felt like I had run the best run of my life; all because of the smiling faces at the end of it.

looks good, doesn’t it?

Along with dinner last night, I made delicious spicy, crispy kale.


spicy kale chips

by Cat Tan

Prep Time: 5 minutes

Cook Time: 15 minutes

Ingredients (1-2 servings)

  • 1 head kale
  • 1t-1T EVOO
  • salt
  • pepper
  • small pinch cayenne
  • 1/4 tsp garlic powder


preheat oven to 350F

Wash and dry the kale (salad spinners are great for this) I suggest using a sprayer, but coat the leaves in EVOO, mix together the spices and sprinkle over leaves and toss again. Spread onto a jelly roll pan so that the leaves are separate. Bake for 15 minutes or until crispy but not burned.

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