Hey guys…
Sorry for the lack of posting. I started getting sick on Thursday and pushed through for 2 days. I thought it was just my allergies, but it just kept getting worse. Then I had to take Regan to the doctor for her cough and turns out she had double ear infections. 
With all this I ended up having to skip one of my best friends weddings. 
I felt horrible all day (besides being sick) and if you follow me on twitter I’m sure you heard all about it.
We finally had a peaceful night’s sleep last night or at least Regan did. I tossed and turned most of the night with back aches, sneezing and coughing. BLECH…. I still felt pretty crappy when I woke up this morning, but rest, lots of fluids and lots of vitamins will get me back to my old self again in no time – I HOPE!
I had my whole Maria’s Deli reveal planned for Friday and then had issues getting my pictures off the memory card so I’m putting it off until tomorrow so I can figure it out today.
Jason’s on his way home with bagels and coffee from Bread Co and I can’t wait. I haven’t had much coffee at all this week. We’ve been out so our coffee maker has gotten a little vacation, but this morning I NEED to drink hot coffee out of a cute mug!!
Since I am a food blogger and haven’t done much food blogging this week I thought I would leave you with one of my favorite super yummy & super easy potato recipes. We actually had this for dinner on Thursday, but by the time dinner was over I was not feeling well at all and, well, you get it…
Oven Roasted Dill Potatoes
- Cut about 10-12 small potatoes into 1 inch bites.
2. Sprinkle with dried dill weed (that word secretly makes me laugh a little!)
3. Add a tiny bit of kosher salt to taste.
4. Drizzle with EVOO.
5. Get your hands in there and toss all together!
6. Spread out on large cookie sheet. I line mine with parchment paper for easier clean up.
7. Cook on 350 degrees for 30-40 minutes or until potatoes are fork tender. Then serve along side your favorite meal as the perfect side dish! We chose Morningstar Farms Riblets & steamed broccoli.
I just finished my breakfast courtesy of the husband. He brought home a large hazelnut coffee made just the way I like it (cause he’s awesome!) and the jalapeno cheddar bagel with cheddar cheese, egg and sun-dried tomato cream cheese from Bread Co. It is the perfect Sunday late morning breakfast for a mommy who is trying desperately to get better. 
I’m going to work on my pictures now and hopefully have a good reveal post for you later today! And don’t forget to stop by later this evening for the next guest poster in the I’m A Vegetarian series…
