A Latte Love

In 15 degree weather there are only so many reasons to venture outside. Valentine’s day is one of them!


Holiday festivities continued this week with an official Galentine’s day gathering. Mimosas and waffles were thoroughly enjoyed by ladies celebrating ladies.


(w/Alex, Ruth, Keely & Kristen)

And when it warmed up Saturday morning I was also able to sneak in a 7ish mile run! Although it wasn’t a quick jaunt, the mileage was definitely a confidence booster. This week I wrote my race motivational Post-it note, stating “10 miles on April 12th @ 90 minutes”. It’s straightforward, and ambitious! I’d guess this weekend’s pace was about 10:20/mile which means there’s plenty of time to shave off before then. I’m hoping the combination of one spin class, one strength training class and one strong run per week can lead to a successful race. We’ll see! And I’ll also attempt to stop obsessing.

Back in hibernation mode, I concocted a few new recipes. Like:

Pretzel chicken

Pretzel Crusted Chicken and Brocoli Quinoa

The chicken, although it looks ridiculous, isn’t bad! I definitely had my doubts when it was baking, but the salt from the pretzels really bring out some nice flavors. It’s one of those recipes I’d try again when I didn’t have to impress anyone with an Instagram-worthy spread. The quinoa fell a bit flat, however. I loosely followed a Real Simple recipe, but added craisins instead of raisons and flavored it with steak seasoning. It’s a bit bland, even with the modifications.

Pumpkin bread

On a sweeter note, I also whipped up Nance’s pumpkin bread this weekend and paired it with a honey-walnut cream cheese. Both delicious! For the exception of added mental exertion in halving the pumpkin bread recipe, the loaf baking was flawless. And the cream cheese was a fun way to spice up my life.

Pumpkin Bread (makes two loaves)

  • 3 cups flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 3 teaspoons cinnamon
  • 2 cups sugar
  • 1 can one-pie pumpkin
  • 1 1/4 cups vegetable oil
  • 4 eggs
  1. Sift flour, baking powder, baking soda, salt and cinnamon.
  2. In a separate bowl, blend eggs and sugar. Add pumpkin and oil.
  3. Fold in sifted ingredients.
  4. Bake at 350 degrees for 60 minutes.


And just discovered a new favorite at Dunkin’! Hot latte with almond milk. Heart shaped sprinkles by special request only. The little things!



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