Today has been a whirlwind.... from Market Basket at 7am, to finishing my last final this morning(woo hoo!), to running in a 5k, cleaning the entire house, and making dinner for eight- busy busy busy!!!
The 5k went pretty well. There were around 5500 people, all dressed up in holiday gear, including a whole group of reindeers and a santa, and two snowman! I felt pretty good until mile 2, and then my low cardio count for the week kicked in. Oops!
We had the family down from New Hampshire for dinner. I threw the stew in the two crockpots from 8am-5pm- I had marinated the meat overnight in red wine and rosemary. The roasted garlic was easy as pie, and the dates were so easy to make and looked so elegant on the platter! I do love when it all comes together!
Dinner menu:
dates stuffed with gorgonzola wrapped in bacon
extra lean beef stew
roasted garlic butter on whole wheat bread
Dr. Sharlin's gluten free chocolate cake(can't post the recipe, sorry)
Roasted Garlic:
- three entire bulbs of garlic
- 1 tablespoon of olive oil
- alumnium foil to cover the bulbs
-Preheat the oven to 375F. Cover the bulbs with olive oil, and make a foil tent to cover the garlic. Cook for 30-40 minutes.
Add to salad dressing/chicken/steak/butter
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