Thanksgiving has passed us and now let the holiday season begin!!! I'm so pumped for this year and all the updates I have to share with you, world!
21 November 2012
The first Saturday of the month, Goodwill has a 50% off sale to clear their inventory and I seriously couldn't pass it up! After an hour in line to check out, which was totally worth it, I walked out with this beauty! It was so interesting and only $1.50!
The artwork is entitled "Wild Heritage" by Lee Roberson one of the premier artists of the Smokies. His gallery is still around if you are planning a trip to East Tennessee and was the first official tourist attraction recognized by the state of Tennessee. Rated highly on TripAdvisor, apparently Lee and his wife are usually present at the gallery and take the time to interact with their customers! Super cool!
I listed "Wild Heritage" and it was purchased by a man with a recognizable last name from my home state! I hope it makes a nice contribution to his home.
20 November 2012
|Renato de Arauj "Pappagio" Sold!--To be Mrs. Collier|
Before Halloween I posted about this awesome piece of art. I never learned much about it but I must report that it was sold! In fact, it was sold to a man from Canada who collects parrot memorabilia. He was super excited about this piece as was I! Congratulations and happy bidding!
13 November 2012
I volunteered to participate in a local bake sale which contributes to hurricane relief on the East Coast through my association with YELP. Yes! Bloggers unite! I wouldn't consider myself a food blogger but I am a yelper and enjoy food. Anyway, I found this great recipe for Pumpkin Snickerdoodles and I couldn't resist trying these out. The recipes is really easy and the cookies are absolutely delicious! For the bakes sale, I made my own wax paper wrapping and found some adorable tags from the Frugal Girls to add a little personality.
|Pumpkin Snickerdoodle from ToBeMrsCollier|
3 and 3/4 cups of flour
1 1/2 tsps baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
2 sticks unsalted butter (room temperature)
1 cup sugar
1/2 cup dark brown sugar (light works well too)
1 cup pumpkin puree
1 large egg (or two medium/small)
2 tsp vanilla extract
1/2 cup sugar
1 tsp cinnamon
1/2 tsp of ginger
|Out of the oven!|
Preheat oven to 350 degrees F.
Cream butter, sugar and vanilla. Add pumpkin and then egg(s). Preferably use a mixer.
Add dry ingredients but do not over beat. If the mixture is too wet, add more flour.
Cover and refrigerate one hour until firm (optional).
Line baking sheets with parchment paper or use silpats.
Mix coating ingredients and place on a plate or in a small bowl.
Scoop dough 1 tbsp. onto the cookie sheet about an inch apart.
Press cookies into shape using the bottom of glass slightly wet and dipped in the sugar mix.
Re-sugar the glass between each cookie.
Bake for 10-14 minutes until the centers are set. Let cool and enjoy!
|Looks good enough to eat!|
06 November 2012
I realize that it is technically week 7 but this is a week 6 update. Well, I'm down to 144 lbs which is 9 lbs from the beginning of this journey. So woo-who! Even with Halloween treats and left over candy hanging around.
Don't get me wrong, I've been indulging in that candy dish. Something I'm not exactly proud of but I found a great article on Lauren Conrad's website on how to curb sugar cravings that has a great strategy of identifying the trigger for the sugar craving. Mine is definitely stress or upset feelings. For example, yesterday I was preparing figures for my committee meeting and I couldn't get one figure to match the others. I literally spent 30 minutes trying to put a frame around a text box. So annoying! In the middle of the struggle I had to take a break and straight to the Butterfingers I went! I could definitely use L.C.'s advice and drink more water, distract myself or just walk away.
Last week I aimed to hydrate my nail beds and increase my walking to 30 minutes a day of cardio. Well, I have started training for the zoo run run 5K with Mr. Collier. Two days last week I did some brisk walking and Sunday night Mr. Collier and I went on a 1.1 mile jog. Sure, my pace was slow I've been reading a lot lately about winter running since the 5K is going to be in January and have been enamored with all of the clothing and accessories. What I have learned about getting the running shoes back on is that you have start slow and stay comfortable with your breathing. If you can still talk and are not straining then you are probably at a good pace.
05 November 2012
I have never loved Daylight Savings as much as I do right now. Yesterday I was able to get a nap in during my one extra hour for the day! I found myself going to be early last night because 8 o'clock DST was actually 9 o'clock the previous day and Mr. Collier and I were able to sneak in a jog around the block last night to train for our 5K in January. Have you ever noticed how extra sleep really puts some fuel in your boosters? Well, during our run I popped dinner in the oven (more on that in a minute) and by the time we came back it was almost ready to eat! Talk about set it and forget it.
More on dinner. Well, Kroger had a special on salmon fillets, which I absolutely love. My Saturday was jam-packed so Mr. Collier was in charge of the grocery shopping for this month. Go Mr. Collier, Go!
If you couldn't guess, we had salmon for dinner last night. In fact, I am going to consider this a Pinbuster post because I found a very simple and tasty way to prepare salmon fillets. Here is the original source.
The components include aluminum foil, the fish fillets, butter, a lemon and salt and pepper. Preheat the oven to 350 degrees F. Cut/Tear a piece of foil such that you can create a pocket or boat sort of vessel around the salmon. Slice the lemon to create a base for the fish to rest upon instead of just the foil. Place the salmon skin side down onto the "lemon bed" with the pink side up. Sprinkle your desired amount of salt and pepper. I actually added a touch of rosemary for additional flavor. Then cut a square or two of butter depending on the size of your salmon fillet, and place it on top of the seasoned fish. That's it! Close the foil boat to prevent leaking. At this point I realized two things. 1) I could cook some potatoes as sides at the same time (hence the little round orbs in the photo below) and 2) The baking sheet that I placed the fish on, as shown in the photo, could have gotten me into trouble if the boat decided to leak salmon juice or butter. I ended up switching to a baking sheet that has a lip around it to catch any potential dripping. Allow the salmon to cook for 25 minutes and any extra time depending on how rare you prefer it.
Ours turned out beautifully. I paired the fish with a mini-baked potato and a spinach salad with our own tomatoes! That's right, we're farmers. Sort of.
04 November 2012
03 November 2012
A few weeks ago I posted about my desire to run and train for another 5K. Well, this old gal has been out of commission in the high impact cardio department (despite the barre workouts) so I need to find a program to get my behind back in shape. The couch to 5K program is quite popular on the interwebs and so I think I'll try it out.
The program is designed for me to have three workouts each week about 20-30 minutes in duration. I don't know if you knew this but Nashville is getting quite cold out and so I may have to do the majority of my training inside. The plan is for me to follow the couch to 5K program and then register for the race on December 1st. That way, if I totally bomb this idea as I typically do I won't waste the $27 entry fee. Although all proceeds go to a great cause!
01 November 2012
WOW! What an accomplishment!!! I cannot believe I've gotten this far in the journey. It is funny because I'm a very good starter of things but when it comes to completion or staying true to an idea, I flop. Besides graduate school, this may be the one thing I've stuck to for an extended period of time. So thanks for joining me on this journey...So onto the first (hopefully of many) blog highlights reel! Here are my top 10 favorite blog posts since the beginning.