House Hunting Roller Coaster

Hey there!

Life has been BUSY over here.  We went from house hunting, to thinking we were first time homeowners, to full-time renters.  Let me back up a bit…

About two weeks ago, Joe and I went to see 6 houses in the ‘burbs on a wild-and-crazy Sunday adventure.  Warning for any house hunters: if it looks good online, it’s horrible in person.  If it looks “meh” online, it’s probably great in person.  Well, we found a house that seemed perfect.  Big room sizes, all neutral (ready for me to decorate!!), within our price range….so we bid.  We were told to give our “best and final offer” by noon the next day. It was crazy.  There were four other offers.  Now keep in mind, this is all happening within 24 hours of seeing the house for the first time.  Anyway… we ended up finding out we WON 😀 at 10PM on Monday.  We were overjoyed.  The verbal offer was there.  Pinterest and I were best friends.  I slept even less that night, because I was too busy thinking of paint colors, furniture ideas…

Then, come Tuesday morning, we found out that we were back into competition.  Apparently “best and final offers” don’t actually mean “final” to some selling agents.  And, depending on who it is, they may let some up their bid without letting other interested buyers do the same.  So, while we remained hopeful, we soon realized that our verbal offer was no longer valid.  We lost our house.

After lots of thinking, we’ve come to realize this is a bit of a blessing in disguise.  Last summer was spent entirely wedding planning; we didn’t get to explore the city we love.  We’ve decided to sign our apartment again, and we’re ready to live life to the city’s fullest.  And save money.  That whole thing.

But anyway, in order to get our mind off of the house….and in the essence of saving money…I made an AWESOME two-ingredient, cheap, and DELICIOUS slow cooker recipe.  I based it off of THIS recipe, but switched 1 of the 2 ingredients….because why not.

Blue Moon Pulled Pork

Ingredients:

– 2 pounds(ish) of pork loin

– 1 bottle of Blue Moon (or whatever beer you have)

– Salt & Pepper (these don’t count as ingredients in my book…they’re basics).

Directions:

– Salt & pepper the pork loin.  Be generous – that’s a good amount of meat.

– Put pork loin in slow cooker.  Pour beer over slow cooker.

– Cook on low for 10-12 hours.

– Shred meat.

basic pulled pork

This made enough for 4 meals – 2 for me, 2 for Joe.  Because this is such a plain/basic way to make pulled pork, the ways to eat this are ENDLESS.  Night #1 we made bbq pulled pork sandwiches in a pita with a side of asparagus.  Night #2 was pulled pork with roasted veggies & a baked yam (basically a sweet potato).  Other yummy ideas would be pulled pork bbq pizza, pulled pork nachos, pulled pork salad…did I mention nachos?

So while I enjoy my leftover pulled pork tonight, I’ll also enjoy the view from my apartment.  The ‘burbs ain’t got nothing on this.

sunset

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Lazy Sunday Lasagna

Hey there!

So as mentioned the other day…this blog is back my friends, this blog is back.  Some things have changed within the past few months.  Well…a lot of things.  But here are some big ones…

1.  I’m engaged!

NYE 2012

NYE 2012

 

2.  I registered for the Chicago Marathon – thankfully, before the lottery system went into place!  And, Joe registered for it too!  It’ll be his first marathon and I’m super pumped for him.

3.  My knee has started acting up…no bueno.  So running and I are taking a little break until I see a doc and he/she can tell me what’s up.

But wait…does that mean a break from working out?  Uh yeah…yeah right.  In the mean time, I’ve been doing yoga and some elliptical workouts. 🙂

Oh…and I’ve been doing some cooking and baking.  I mean…I have all this extra time from not running, I might as well eat it away…right? 😉  Well this past Sunday, Joe and I did just that.  I made us a healthy and easy lasagna.  I was a little nervous because (a) it was my first lasagna (b) I’m Italian and I’m cheating by using cottage cheese instead of ricotta (c) I’m cooking it for Joe, and I’m using fake meat (he is kind of a carnivore).  The good news is this lasagna passed both of our expectations with flying colors.  Thanks, Aunt Kath for the recipe!

Spinach Lasagna

Ingredients:
– 1 big box of oven-ready lasagna noodles- 2 jars of your favorite spaghetti sauce – [fyi: I used about 1.5 jars]
– 2 packages of mozzarella cheese (long ones) – [fyi: I used part skim mozz]
– 2 eggs (beaten)
– 1 carton of reduced fat cottage cheese (drained)
– shredded parmesan cheese
– 1 ten-ounce package of frozen chopped spinach (thawed and drained)
– 1 package of Smart Ground (fake meat) – [*fyi: this was not in my aunt’s original recipe…and is totally and completely a (delicious) optional ingredient

Directions:
1.  Preheat oven to 350F.  Spray a glass baking dish with cooking spray.  Cover the bottom with a little spaghetti sauce.
2.  Mix the cottage cheese, spinach, 2 eggs, and 1/4 of shredded parmesan together in a bowl.
3.  Layer the lasagna noodles over the spaghetti sauce, add half of the cottage cheese/spinach mixture, place mozz cheese slices over that.  If you’re using the smart ground meat, but that on top of the cheese.  Then, cover with more spaghetti sauce.  Repeat the layers as many times as you desire.  End by pouring sauce over entire lasagna.  Cover with foil.
4.  Bake at 350F covered for 60 minutes.  Let stand for 10 minutes after.  FYI: After it has baked for 50 minutes, take the lasagna out, sprinkle some shredded parm cheese over the top and let it continue to bake for the last 10 minutes uncovered.

This lasagna was amazing.  Best part?  It was healthy, vegetarian, and my carnivore fiance liked it.  Even better part?  My Italian future mother-in-law tried leftovers…and loved it.  Then Joe preceded to tell her that it wasn’t ricotta.  She was shocked.  Then he mentioned how it wasn’t real meat.  Again, shock.

My advice?  Make it for your friends whether they’re vegetarians OR carnivores.  Or make it for yourself and eat until your heart is content.  I’m not judging.