And we're back

After many wonderful adventures in California, we are back to the heat, the humidity and the diet of "normal life." We had an excellent time. The wedding was beautiful, the mountains were amazing, and the food was just down right delicious. We managed to hit an English Pub one night for dinner, and Irish Pub the next, and then have the wedding food that night. The food at the wedding was quite good. There was a fantastic salad of mixed greens with tomatoes in a raspberry kinda dressing. It was amazing (and I'm still trying to get into the berry flavor thing). The chicken marsala was well cooked and complimented with some wonderful rice pilaf. I'm normally not big on wild rice but tasted great. The wedding cake was awesome. I just hope the bride and groom managed to eat more than Marc and I did of ours (which was the first bite).


In line with getting, "back to standard operating procedures," our jet-lagged minds still created our weekly menu.

Tonight: Shepherd's Pie
Wednesday: Chicken Parmesan
Thursday: Leftover night (after the pie and the parm - it'll be amazing if there isn't a fight on who get's which leftovers)
Friday: Chicken Spinach Pitas
Saturday: Lasagna


We're skipping our normal Tuesdays out tonight seeing how we blew our diets the past 4 days. Marc was on the scale this morning and had gone back up a bit. I was attempting to get ready for work and ate breakfast before I hopped on. I have no doubt that I've gone back up too, I'm just not sure how much.

We had previously been food journaling as well. We skipped that over the four days partially out of the "we're in vacation mode" attitude, and also because it is really hard to guess the amounts of foods and what other ingredients may have been put into it. So we are back to that too. It's amazing how much that helps keep you on track. Having an iPhone app to help makes it a lot easier too.


We're planning to post up the recipes for the shepherd's pie and chicken parmesan as we do them, similar to the pot pies. I'm told that someone is making the pot pies tonight and I'm very eager to hear back and hear any suggestions to make it awesomer.