How did everyone’s holiday weekend go?
Our has been busy and fun – we’ve been shopping, helping some friends house hunt, making food, making clothes, making bread, making donut holes… making stuff. That is what we tend to do to relax these days!
Saturday after boot camp (and after a much-needed shower) we headed out to Bolt, our neighborhood fabric boutique. I love that store! They always have the best cute prints for clothes (see above). We may have gone a little crazy. I am swearing off buying new fabric until I’ve done all of the projects I’ve currently purchased. This should hold me for a while – but I’ve already completed the first project!
I finally found a few dress patterns I’ve been looking for, so I picked fabric for all of them and started working on one last night/this morning. And I finished it with no trouble! Kudos, New Look – you are the first pattern company that has actually been true to size for me. I am pleased to say that this pattern could not have been more clearly written OR perfectly constructed. I didn’t have to change anything at the end to alter it down to size/normal human shape.
And amidst the fabric shopping, we had some time for a quick chilled salad:
This was a great post-workout lunch, but it was still nice and light (light enough to have plenty of room to for our lovely date night dinner at Tasty n Sons).
Here’s what you need:
- 2 cups cooked, chilled couscous. Leftover works great! (tip: to prevent sticking, toss with a teensy bit of oil before allowing to cool)
- 1/2 zucchini, diced
- 1/4 cup crumbled feta
- 1-2 seeded, chopped tomatoes
- handful of chopped fresh herbs -whatever you have lying around!
- salt and pepper
- juice and zest of half a lemon
- 1 tbsp. olive oil
Basically all you need to do is toss! It’s nothing too fancy, but it is a clean, healthy vegetarian lunch or side.