I’m glad that you all enjoyed yesterday’s weirdo food combinations- PLEASE let me know if you try any of them out (especially mustard on pizza!). I also loved reading about some of your own favorite “weird” combos- but I can’t believe that I forgot this one! This is probably my second favorite “weird” combo (after mustard on pizza):
Anyway. Onto today’s installment of WIAW- which features my eats from last Sunday!
And when I got home, I made a bowl of perfect oatmeal.
This was not actually the bowl that I made. I was doing about 100 things at once and forgot to take a picture. But it looked kinda like this.
Since Greg and I were heading over to Baltimore to see the Orioles/Red Sox game, I wanted to throw something in the Crockpot for dinner later. To me, there is really nothing better than coming home to dinner already cooked, and waiting for you in the slow cooker. I chopped up a bunch of vegetables and threw them (along with some other ingredients) into the Crockpot and we headed out the door.
When we got the to the game, the first order of business was BEER.
I got a Goose Island Harvest Ale and IPA, and Greg and I shared both of them (because both were equally delicious!)
To go along with that beer, I got the infamous Boog’s BBQ (mine was pulled turkey) and loaded it up with BBQ sauce, spicy mustard, lettuce and onions.
Boog’s is legendary at Camden Yards- and you really can smell it when you walk into the park.
A little later, I ripped into a Honecrisp apple that I had bought from the Farmers’ market on Saturday.
I pretty much always bring an apple or some kind of other little snack with me to ball game. And that was the best apple I’ve had so far this season.
The game was super short (like 2 1/2 hours?) and we were home a little after 5:00! By that time, Greg and I were hungry- and as luck would have it- dinner was waiting for us!
I used this recipe from last year, and threw some kale on top for the last few minutes. SUCH a good addition.
Oh man… this soup is SO good- probably my favorite “fall flavor” soup ever.
The house smelled like butternut squash, rosemary and sage for the next day… which wasn’t a bad thing!
The soup filled me up really fast- but then I was hungry again in about two hours. I made a super-easy-quick-delicious PB Pumpkin Spice muffin, topped with chocolate sauce.
Here’s my version:
PB Pumpkin Spice Muffin w/Chocolate Sauce
2 T peanut flour
1 T vanilla protein powder (I used Sunwarrior)
3 T pumpkin puree
about 2-3 T egg whites
about 1-2 T milk (I used almond milk)
1/2 T peanut butter
1/2 tsp pumpkin pie spice
1/2 tsp baking powder
tiny pinch of salt
sweetener of choice, if desired (if using protein powder, you don’t really need it)
Chocolate or carob chips, if desired (I used carob)
Mix all ingredients together in a small bowl. Microwave for 2 1/2 – 3 minutes.
2 T unsweetened cocoa powder
1/2 T peanut butter
2 T almond milk (more or less, depending on desired consistency)
sweetener of choice, to taste
Stir ingredients together gently in a small bowl until the desired consistency is reached. Pour over top of the muffin!
What a delicious day!
What’s your favorite ballpark food? Do you break out your slow cooker in cooler weather?