I had a wonderful day!
Barb Vermilyea took me to a restaurant called Tuscanos. Then she dropped me off at the kids' school so I could get Jack and walk him home. Once home I hung a load of laundry outside. Not long after I finished, Sam arrived home, and Mark took all three boys to the mall to find a present for me over the lunch hour. When Mark and Joel got back after dropping Sam and Jack at school, Mark sent me out for a couple hours of peace...and coffee. I spent the afternoon at The Second Cup writing my update.
When I arrived home, balloons and streamers decorated the dining room and Mark was already deep into the preparations for my birthday supper. Joyce called to wish me a happy birthday and to sing to me sometime after I got home. We had Tuscan chicken (sautéed tomatoes, basil and capers over grilled chicken breast), corn on the cob, and rice. And we had Cheese Blintzes which were INCREDIBLE and healthy too.
Here's the recipe:
3/4 cup whole wheat flour
1 cup water
1 tbsp vanilla extract
250 g of pressed low fat cottage cheese
2 scoops vanilla or strawberry protein powder
1/2 cup Splenda
1 cup strawberries
1 tsp lemon juice
Preheat oven to 350. Preheat non-stick skillet on medium heat.
In a mixing bowl, mix whole wheat flour, water and vanilla extract until just smooth. If this mixture is too watery, add small portions of whole wheat flour to thicken it up but keep in mind this has to be fluid. Pour the batter into the skillet, forming a circular crepe. Cook for 30-60 seconds, based on the thickeness of the crepe--the thinner the crepe, the less time it will need to cook. Once the crepe is browned on the bottom, carefully flip it over to the other side, cooking for another 30-60 seconds. Once the crepes are finished, place aside.
In a mixing bowl, combine cottage cheese, protein powder and 1/2 cup Splenda. If the mixture appears too thick, use 1 tsp of low fat skim milk to make more fluid. Once mixed, place equal portions of the mix onto each crepe and wrap them up. Wrap the bottom upwards first. Then, fold in the two side walls, followed by the top.
Place the blitzes onto the baking sheet. Bake in the oven for 25-30 minutes. While baking, place strawberries and lemon juice in blender and blend to make sauce. Place aside.
When the blintzes are finished, take out of the oven and arrange onto a plate. Take a few berries and arrange alongside. Top with sauce.
While we were eating, Claudia (my neighbor and friend) brought me a present. It was a pot of "table tomatoes" which are cherry tomatoes that grow indoors and can go right from the plant to the table as they are pesticide-free. There was ONE ready the next day so I ate it. It was delicious and a reminder that fresh-from-the-garden produce can not be beat. I can't wait for the rest to ripen.
It was a feat to take the time to enjoy such a nice birthday supper and also get everything cleaned up in time for our small group meeting by . We almost succeeded--Mark was still in the kitchen washing up the last dishes when the first people showed up.
One of the girls brought brownies and ice cream (nice surprise) and we partied again. After everyone left Rich called and we talked for quite a while. Dan tried too, but we didn't connect. Thanks for remembering, guys. Thanks to the rest of you who sent me notes during the day. I really appreciated it. Simone called on Friday to remind me that for a couple days I'm older than she is. I had such a nice time talking to her and catching up a bit. Thanks, Simone. And happy birthday to you TODAY!!!