I had way too much fun with photoshop tonight.
I was actually working on some DIY projects for the wedding (I promise to share them when I’m done!) and wanted to keep the momentum going. I’m terrible at photoshop and graphic design (I really should take a class to brush up on my lack of skills, I’m pretty helpless in the design department), but lately I’ve been digging the new trend of using a fun font to make anything work. As long as you have a fun font, you’re good.
Oh, and the Pumpkin Pie Protein Smoothie was my delicious snack this afternoon. I had a request for measurements for the smoothie, but the best advice I can give is to go by feel. Start with a handful of ice on the bottom of the blender (always start with the ice on the bottom since it takes the longest to break up), add about 1/3 of a 16-oz can of pumpkin (I use generic Publix brand), go heavy on the pumpkin spice (I like to lay it on thick since I like a lot of spice in the smoothie), a generous spoonful of peanut butter (feel free to lick the spoon or dive in for another spoonful for direct consumption), 1/2 an individual container of plain greek yogurt, 1 scoop of vanilla protein powder (I use the scoop that came in the container), and start by pouring enough milk to cover everything (you’ll see it rise up the edge), then continue adding milk as you blend until you get the texture you want (I add almost as much milk as I started with by the time I’m done to get the semi-thick smoothie I’m after).
I’d say smoothies are an art that just take time and practice to get it right. I’ve had lots of trial and error in the smoothie department over the years. LOTS. (most of which involve trying to follow recipes from magazines that just weren’t working – live and learn).
What? Why stop at one? I was on a photoshop roll!
I LOVE meatloaf, not only because it’s super tasty, but because it’s super easy to make. Tonight’s meatloaf had 5 ingredients: 1lb of lean ground beef, 1/2 cup rolled oats, lots of garlic salt, 1 egg, and lots of ketchup. I started with the beef, added the rolled oats and egg, seasoned with garlic salt, and drizzled lots of ketchup directly in the bowl. I mixed everything together with my hands to formed a loaf that went in a cake pan (and drizzled with MORE ketchup) then into the 375 preheated oven for 30 minutes.
I wouldn’t say it’s the prettiest meal ever, but it gets the job done.
I added some asparagus to the oven during the last 10 minutes to roast
I think the best part about the meal was that Derek and I made it together and spent the 30 minutes while the meatloaf was baking talking about our day (while he did the dishes and I did laundry – tag teaming chores!). Love that.
Alright, time to walk away from photoshop, make a cup of tea, and settle into bed.