keep on trucking...

Today is going to be a busy one for me! I'm having a little mole surgery. My dermatologist needs to do a large biopsy on a mole on my back {yuck}...

:: Just need a little LOVE today {i'm accepting hugs} ::

Then I need to run 2 1/2 miles today for my 1/2 marathon training. Hope my back won't hurt. The procedure will be done right by my bra line. Ouch! I'm thinking very positive today. Positive!

I was going to take a picture of the suspect, but I didn't want to lose all 5 of my strong rooster followers & gross them out. Good choice! LOL Enough about that yucky stuff!

Last night I was pretty busy as well... {story of my life}. I took those large white ginger jars from the rooster to my house & tried them in my master bedroom... What do you think?

I like them very much... They are so strong & masculine looking! I kept looking at them last night in bed... & dreamed of all the places I could put them. One day in my new {one day} home they will look gorgeous! My traveling Ginger jars with my circus kids!

On another note... I cooked an amazing dinner last night... I kind of like this creative cooking thing! I've been finding balance so I have more time & energy {eating healthy & working out} to cook. Yaaaaa Here's a few photos to show you my step by step cooking process... Ahhh looking at these photos. It's making me so hungry right now... Enjoy!

baking

cooking

in the pot getting mixed all together

Taaa Daaa... Yummy Dinner!

{ok... This is a picture off of Martha Stewart everyday recipes... My husband ate it so fast I didn't have time to take an end picture of it}

Cooking directions:

• 2 pints of grape tomatoes
• 4 garlic cloves, unpeeled
• 3 shallots, cut into 8ths
• 2 tablespoons fresh Thyme leaves
• 2 tablespoons extra-virgin olive oil
• coarse salt and ground pepper
• 8 ounces of rigatoni pasta
• 1/3 cup pitted olives, such as Nicoise, coarsely chopped
• 3 cups baby arugula or spinach

Directions:

1.) Preheat oven to 450 degrees. Place tomatoes, garlic, shallots, and thyme on a rimmed baking sheets. Toss with oil and seasons with salt and pepper. Roast until tomatoes burst, shallots are browned, and garlic is soft, 20 to 25 minutes.

2.) Meanwhile, in a large pot of boiling salted water, cook pasta until al dente. Reserve 1/2 cup pasta water; drain and return to pot.

3.) Peel roasted garlic & mash with the flat side of a chef's knife. Add to pasta pot, along with vegetables, olives, and pasta water. Cook over medium-high until sauce thickens, about 3 minutes. Let cool slightly, then toss with arugula.

Hope you all have a very Happy day! Keep on smiling!