So I was ready for a bit of a change…
And a rich new fall hair color! After rocking my natural color for a good 10 years, it was time to have some fun!
I had a super busy Monday…the gym, a lunch date (tacos and guac), shopping, crockpotting, and then a hair appointment. I got home after sun down but even the BOY noticed my new hair color. Unlike when I got bangs and it took him 3 days to notice, this week he approved right away. We had leftovers for dinner. Our friends are amazing and sent us home with ribs, mashed potatoes, and cake : )
We have an exciting week ahead…our 1 month anniversary (is today!) and the BOY’s birthday…so lots to celebrate!
And celebrations require sweets!
This weekend, I made the most amazing Monster Bars and Oatmeal Raisin Cookies. Both are disappearing quickly.
This morning, I took my new tennies for a test drive.
It was about 30 degrees and way too cold. Well, I’m sure in a few weeks, I’ll be wishing it was that warm, but it got me thinking…Brrr…that first frost is the coldest (and toughest)!
I ran about 5 miles and although I LOVED my new shoes, my fingers didn’t warm up until 3 patients into my day : )
I’ve ran out of tangents so I am off to bed…
What’s your Tuesday tangent?
Meal Planning 11/09/15
Tuesday: Crockpot Chicken Curry
Wednesday: Sushi for the BOY’s Birthday Dinner
Oatmeal Raisin Cookies
1/2 cup butter, softened
2/3 cup light brown sugar
1 tsp. vanilla extract
3/4 cup all-purpose flour
1/2 tsp. baking soda
3/4 tsp. cinnamon
Dash of nutmeg
1/4 tsp. salt
1 1/2 cups old fashioned oats
3/4 cup of raisins
Preheat oven to 350°F.
In a small bowl add the raisins and cover with water. Let them sit for five minutes. This will help plump them up.
In a large bowl, cream together the butter, brown sugar, egg and vanilla until smooth and creamy. In a separate small bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Add the dry ingredients to the butter/sugar mixture. Blend until combined. Stir in the oats and raisins.
Spoon about a tablespoon of dough into a round ball, leaving space between each cookie. They will spread a little. Bake them for 10 to 12 minutes. Take them out when they are golden at the edges but still a little under baked in the middle. Let them sit on the hot baking sheet for five minutes before transferring them to cooling rack.