I’m a little behind on the chevron trend.
But now I have this pretty baby.
I think the stripe is just what I needed to make the room look a little more masculine and modern. Poor Dave has to put up with all of my pretty things…I do try to pick some things I think he’ll like. Like the brass angry birds. And all the navy blue stuff (dark blue is his favorite color). And since spring it was getting a bit too much of the shabby/antique vibe than I wanted. I guess that happens when you buy a lot of old stuff.
The really sweet part about this rug though? I got it for 75% off during the RugUSA.com Labor Day sale. A 5×8′ was $469, I got it for $117.25. Free shipping.
I win :)
I have discovered the best breakfast ever. (Except for pie. Nothing beats leftover pie for breakfast.)
Cottage cheese cheesecake. Say that 3 times fast.
This particular one is Chocolate-Pumpkin, but I also made, and devoured, Brown Sugar Peach. Next up is Blackberry, or maybe Pumpkin Bourbon. Or Apple Cinnamon Cranberry. Oooo or White Chocolate Orange. It’s the weekend, Imgonnagocrazy!
It’s rich, just a little sweet and so so satisfying.
Chocolate Pumpkin Cottage Cheesecake
- 3 c lowfat cottage cheese
- 2 eggs
- 1/4 c flour
- 1/2 c sugar
- 1/4 c cocoa
- 1/2 can pumpkin
- 1 t vanilla
- 1 t cinnamon
Blend all ingredients extremely well in the food processor. Almost all the little white bits of cheese will disappear. Pour in a lightly oiled 8×8″ square or round baking pan, put that pan on top of a cookie sheet to prevent a burnt bottom (there’s no crust!) and bake at 325° for 1 hour. Chill before cutting and eating. Makes 4 servings. 317 calories. 45g carbs, 6g fat, 26g protein. 100% daily value of awesome.
skunk river drying up. pink flowers. street art a couple blocks over. avocado tree progress. coffee coffee coffee. chocolate-pumpkin cottage cheese cheesecake for breakfast. gold nail polish.
I finally updated my phone (was still using Android 2.1! eek!) and now I have Instagram! It’s like Twitter for photos. @erin_carpenter
image from savorysaltysweet.com
I’m currently on a crazy diet to complement my athletic training. Pretty much restricted to dairy/eggs, fruits and vegetables for the time being. Beans, grains, nuts, etc are OK, but only in small, infrequent doses. (If I ate meat, that would be OK, too. But no. Not going there.)
Wait, no(t to much) grains? But I love bread. I work in a bakery! It’s maddening.
Ice cream is still cool, though. AND I got a Kitchen Aid ice cream attachment for my birthday. So I made this Brown Sugar Nectarine Ice Cream. It’s ridiculously good.
Now all I can think about is dessert.
On my list of food to bake:
Oh, and maybe something that’s not dessert…Oh who am I kidding. I can totally live off of cottage cheese and pie.