Today was supposed to be our lazy chill-out day. A little grocery shopping, a pedicure, make some fruit salad with all the fruit we bought and try out a new recipe.
We went to Stop & Shop after Laura came home from the gym and then back home to unpack and have lunch. Before going to our pedicure appointment Laura noticed that she was missing her new flavor Crystal Light and then a few more items. On our way to the appointment we checked out the car to make sure we didn't leave a bag in the trunk or perhaps the items had fallen out of a bag. Then I asked Laura if she had her receipt, so we went back in the house to check it out. It turned out there were ten items that we were missing. Next we called and changed the time of our appointment and went back to Stop & Shop. The checkout girl with the blue streak in her hair had the bag with all the items under her counter. As an added surprise, I noticed that Laura was mischarged for her oatmeal which was in the bag since they were they were priced as 2/$4 on the receipt and she was charged 3.97. When she went to get another one there weren't anymore. I told the gal at the service desk that we couldn't get two but were charged full price thinking we would be charged $2 but instead we got all the money back since it rang up wrong.
Our only relaxing time of the day was when we had our pedicures. Then we went back to the house to work on the fruit salad and dinner. It took us a couple of hours but everything was delicious.
Laura tried a new Weight Watchers recipe with bulgur wheat that neither of ever cooked with before now.
Savory Bulgur with Vegetables
POINTS® Value: 1
Servings: 6
Preparation Time: 20 min
Cooking Time: 12 min
Level of Difficulty: Easy
Bulgur is made of wheat berries that have been steamed, dried and crushed. It has a mild taste and chewy texture - perfect in salads, meat and vegetable dishes.
Ingredients
1 tsp olive oil
1 cup(s) zucchini, chopped
1/2 cup(s) carrot(s), sliced
1/2 cup(s) sweet red pepper(s), chopped
1/4 cup(s) scallion(s), chopped
1/2 cup(s) canned chicken broth
1 tbsp Dijon mustard
1 tbsp fresh lemon juice
1 tsp garlic powder
1/4 cup(s) parsley, fresh, chopped
3 cup(s) cooked bulgur
Instructions
* In a large skillet, heat oil. Add vegetables and cook until crisp-tender, about 6 minutes.
* Add broth, mustard, lemon juice and garlic powder; bring to a boil. Add parsley and bulgur; heat through. Yields about 3/4 cup per serving.
Laura preparing the Bulgur
The Bulgur
The Fruit Salad
We watched TV in bed and both fell asleep watching Castle and then woke up near the end of Eli Stone before really going to sleep.
