I couldn’t ask for a better day 🙂 We didn’t have any plans to go anywhere today and that was fine by us!
I got up early (6:45am) and had my coffee and Eggs-N-Oats. When the kids got I up, they had their cereal and we were out the door by 8. I wanted to hit up the fruit market and get a few things at the grocery store before it got too warm. The plan was to power walk with the BFF. She called around 9 to say she wasn’t going to make it. No problem. Got home, put away the groceries and jumped on the treadmill for 30 minutes of high intensity intervals. At one point I thought I was going to hyperventalate (spelling?)! It was AWESOME! After that I finished my workout with 5 alternating sets of push-ups and pull-ups.
By the time I was done, it was H-O-T outside, sooooo, threw some swimmies on the kids and about a gallon of sunblock and headed outside for the day!
I grilled up a classic 4th of July lunch: hamburgers, hotdogs, turkey burger for me, pasta salad, green salad and some green beans and asparagus. Yum.
The kids played:
I love Peyton’s bathing suit! It’s a 2 piece number my sister had gotten for her in Hawaii a couple of years ago. Soo girlie!
After Reese went down for a nap, Peyton helped me weed the garden..
Then we painted and put together puzzles on the deck so Officer M could have some quiet study time.
Dinner was nice and light. I started by grilling the remainder of my mini peppers so I could make a Roasted Pepper Aioli (although it was more of a Grilled Pepper Aioli I suppose…). I also marinated some shrimp while that was chilling in the fridge. The game plan for dinner:
Garlic Shrimp Wraps with Roasted Pepper Aioli
First the aioli…
I grilled approx 10-12 mini peppers (red, yellow and orange) until they were charred and soft, only a few minutes. *One med/large red pepper would be just fine here* In my Magic Bullet I pressed 1 large garlic clove, tossed in some onion powder, salt, pepper, a squeeze of lemon juice and 4 tablespoons of Hellman’s Light mayo. Then I tossed in the peppers, skin and all. Let the blender go until nice and creamy and put it in the fridge for an hour. Sorry I don’t have more accurate measurements, the only thing I actually measured was the mayo…
While that was chillin, I tossed some (frozen – thawed) shrimp with another large pressed garlic clove, chopped green onion, fresh basil and a good squeeze of lemon. Set that in the fridge for about an hour, then tossed it on a hot grill pan to warm it up. Officer M had his on a Flat Out wrap with green leaf lettuce, green beans and leftover pasta salad:
I had mine on large pieces of green leaf lettuce with beans (and the last of the leftover chicken there on the top):
So freakin’ good….
The boy came over and finished up what Officer M did not:
Then it was time to ROAST MARSHMALLOWS! The kids were waiting for this ALL DAY!
Officer M got the fire pit a-roarin and I helped the kiddies with the mallow stix…
Please ignore our sun-burned lawn. It’s been kinda dry around here lately and honestly, we aren’t the best landscapers….
And to end this glorious day….
I love fruity wine in the summer almost as much as beer.
Hope you all had a fantastic holiday!