God is it Sunday already? It’s funny because Monday through Friday went so painstakingly slow yet Friday night and Saturday were a blur. So last week was cray-cray as usual. 100 hour work weeks, full time TKW job, working on the house and trying to celebrate Mr. Fantabulous’ birthday. Since we had gone out the weekend before his birthday the actual day of his birthday we kept it low key. For dinner I made him one of his all time favorites – Linguine di Mare and Angel Food cake for dessert. Two things I so am not a fan of. Well the linguine I actually hate as I cannot stand mussels or clams like that. And Angel food cake always, always taste like cherries which you all know I’d rather cut off my arm than eat one. I know it’s the almond extract that gives it that flavor and if you omit it, well it tastes like nothing. I’ve put vanilla in it prior and it was okay but not the same.
Making that cake though, honestly was kind of rough. You see that was my sister, Dianna’s, all time favorite cake. She’d never cut it but rather she’d pull off pieces, roll it into a ball and then drop them in a glass of milk using a spoon to scoop them out. Ever since I was wee little she did that. So as I was making it I did tear up (as I am now) because I really, really miss her. To think she’s been gone now only a few months just doesn’t seem real. What I wouldn’t give to hear her laugh again or look into her jaw-dropping blue eyes.
I was actually surprised that Mr. Fantabulous asked for this cake as normally for his birthday I make him his childhood favorite. Mama Fantabulous makes this Austrian Sponge cake that’s 4 layers and filled with a super light whipped cream, pineapple and strawberry filling. It’s HUGE and so light and airy. It’s a pain to make as you have to make it all by hand, even the cake mix.
So of course thinking I could be ahead of the game I bought all of the ingredients I needed to make that cake only he turned around the day prior and said he wanted the Angel Food cake to which I had to go back to the store as I had only 3 eggs in the house and I need about a dozen for my cake. Oy! The things we do for our loved ones.
Speaking of things we do for our loved ones, it’s been a particularly crazier than normal week work-wise. Not only did I have to go into the office one of the days but then I had to drive downtown for a meeting. On top of that, I was super, SUPER busy with TKW and the house. By the time I was done with my work (aka taking an hour break) it would be 8pm at night. Mr. Fantabulous would then have to stop what he was doing on the house and tend to his real job (you guys all know he owns his own company, right?). Seeing the level of utter exhaustion on his face just is breaking my heart. So every night while I was taking my ‘break’ I would go down to his building and help him do his stuff albeit soldering stuff (yes I can actually solder) to just keeping him company.
I pray once my critical path project I’m on now is over after the 22nd of this month work can ease up just a bit so I can bear some more of the burden from this house. But we’ve made a lot of progress on the flooring. We’re more than 1/2 way done and it looks amazing but dear lord it’s so much work. I have to say though, if I had to choose between laying down tile and putting down this hardwood flooring I’d go with the hardwood. It’s nowhere near as messy and not as friggen heavy.
Enough about that, you want food right? LOL So have you been following what I’ve been posting on Instagram lately? So if you’re like me you always have bananas that are just too ripe to eat. And if you’re like me you can only eat so much banana bread/muffins/cookies/’nice’ cream. Yesterday I had 3 very, VERY black bananas and a few strawberries that were just on the verge of turning. Instead of freezing them for another smooth (as I have about 472 baggies in my freezer of smoothie stuff) I decided to whip up some Strawberry Banana Jam (with a hint of bourbon which is optional but then again bourbon should never be optional). The recipe is in the post.
10 minute Strawberry Banana Jam (with a splash of bourbon) 😍 -3 very ripe bananas -1 1/2 cups chopped strawberries -almost 1 cup of sugar ( if your berries are really sweet add less) -1 tablespoon lemon juice -splash of bourbon ( optional) -1/2 teaspoon Butter 1. Put everything but the butter in a sauce pan. Bring to a boil then reduce to medium stirring constantly for 5 minutes. 2. When the jam viats the back of a spoon add the butter and remove from heat, stirring, 3. Spoon into clean jar or if you do not want chunks, use an immersion blender to smooth out. 4. Once cool, top with a lid and store in the fridge.
Yeah that jam is um the jam! lol
Now we all know breakfast is the important part of the day. However some mornings you just want a banana split but we all know that’s not exactly healthy of practical. So I came up with Banana Split Oatmeal. Folks this was so good I had this twice in one week!
Who says you can’t have a Banana Split for breakfast? You can when it’s made with Oatmeal! . 🍌 🍓 🍫 . #instagood #foodie #cheflife #chef #chefsofinstagram #foodnetwork #thekitchn #thekitchenwhisperer #SmilesForTheDay #huffposttaste #buzzfeedfood #eeeeeats #breakfast #oatmeal #nomnom #healthy #healthyeating #fit #fitness
And then we have his birthday dinner – blech but he loves it so that’s all that matters, right?
Also I shared with you a 5 minute charcuterie board for unexpected company. Check out my video!
And just posted today… my High Protein Cheesecake Pancakes – AND they are gluten free!
Gluten Free, super High Protein Pancakes to kickstart my Sunday . . ❤ Today I’m going with Protein Cheesecake Pancake stack layered with some fresh whipped cream and some of that strawberry banana jam I made yesterday. . . 1 cup old fashioned oats 1 large egg 3/4 cup cottage cheese 1/2 teaspoon baking soda 1 1/2 tablespoon cream cheese 1. Put everything in a blender and blend til thick any creamy. 2. Preheat nonstick pan over med and coat with cooking spray. 3. Add 1/4 cup of the mixture to the hot pan and reduce heat to med low. Cook for 3-5 minutes per side, flipping once. 4. Alternate layers with whipped cream and jam . ❤ . #dessert #nomnom #breakfast #brunch #pancakes #sunday #fit #fitness #healthyeating #healthyfood #workout #cheatday #chef #protein #cheflife #chefsofinstagram #thekitchenwhisperer #thekitchn #foodporn #foodgasm #foodnetwork #feedfeed #f52grams #gym #pancakesunday #pittsburgh
And with that peeps, I need to get my butt in gear and get out to the kitchen. I have an Orange Sherbet Freezer pie to make for a shoot this week!
♥ Monday – Savory Tomato and Zucchini Cheesy Tart
♥ Tuesday – Double Chicken with Power Greens Soup
♥ Wednesday – Italian Rocket
♥ Thursday – Simply the BEST Macaroni & Cheese with Crispy Fish Sticks
♥ Friday – Grilled Pollock Flatbread Pizza with Slaw and Mexican Crema
♥ Saturday – Ultimate Oven Roasted Chicken
♥ Sunday – Mom’s Comfort Beans & Weenies Tater Bake
♥ Dessert of the week – Pineapple Banana Upside Down Bundt Cake