Paul and I went for a walk after work. I bought him a Nike+ GPS sports watch for his birthday, so he was using that to track our speed and distance while I used the Map My Run app on my smartphone. At the end of our walk, my app said we went 0.4 miles farther than his watch did…I’m not sure which one to believe! I’d prefer to believe his watch since tracking distance and speed is its primary purpose (unlike my phone, which does so very many things), but then again, my phone told me we walked farther. Which I like. Hmm.
Our walk took us past Nationals Park. (Those big silver things are baseballs.)
The CrockPot was simmering all day with homemade chicken stock, so I strained the liquid through cheesecloth when we got home (I’ve started using cheesecloth instead of a regular strainer because the broth turns out much cleaner). One container went in the fridge for upcoming meals and the others were stacked in the freezer for later.
Breakfast: 2 hard boiled eggs, 1 sweet potato
Lunch: Country Captain Chicken with braised cabbage
Snack: 1 apple
Dinner: Taco salad (beef with homemade taco seasoning, onion, mushrooms, yellow bell pepper) over braised cabbage with guacamole and salsa
I had browned the ground beef and chopped the bell pepper and onion before we left for our walk, so it was a simple process to turn it into a big taco salad (for me) and regular tacos in soft shells (for him).
(Reminder: I’m following the Whole30 for the month of July. Here’s why.)
thanks for the stock directions! I made my own for the first time the other day (and used carrots, celery, and onions in there too). I had to keep mine in the crockpot overnight and then some (24 hours total or thereabouts) before it tasted like stock and not just chicken flavored water. I wonder how yours cooked so fast. I only put enough water in to cover the chicken. I did use a pre-cooked carcass, from a deli chicken. In any case, I haven’t used the stock yet, but I’m excited to find a recipe for it.
Honestly, I’ve never cooked my stock longer than 12 hours or so, so maybe I just don’t know the difference! Ha! Maybe I’ll cook it for a full 24 hours sometime soon and see if I notice a difference. :)
would love your recipe for the braised cabbage:))
I keep planning to write that post and just haven’t done it yet. Soon, I promise!