Hello, friends – how were your weekends?
I got out on Saturday morning for a nice run, which always puts me in a good mood – thank you, endorphins! I’m trying to get more consistent about running again because it really does boost my mood quite a bit – something that all of us can use these days!
The sky was looking quite moody over DC:
Want to save this post?
Enter your email below and get it sent straight to your inbox. Plus, I'll send you great content every week!
It was a nice morning for a run – here’s the view from the pedestrian bridge over to Roosevelt Island!
I always love the boardwalk on Roosevelt Island – hadn’t been there in ages.
The rest of the weekend was very low key. Matt and I got some stuff done around the house, played with Riese, and had some cozy meals at home.
We ate lots of sandwiches – I was very into a turkey, cheddar, mashed avocado, mustard, and arugula combo, plus some bell peppers on the side.
On Friday night we ate random leftovers; Saturday night we got takeout from our favorite Thai place, Sawatdee, in Arlington.
Matt made us a yummy veggie and cheese frittata for breakfast yesterday; I’m excited to have the leftovers to snack on this week:
And last night we welcomed Matt’s parents – they drove down from Pittsburgh yesterday. They are here for the week for Riese’s birthday and for Thanksgiving. It’s so nice to have them!
For dinner with Matt’s parents, I got some inspiration from the recipe area of the Watermelon Board website! They challenged me to try one of their recipes as part of our ongoing partnership this year, so I had fun looking around to see what to make.
I was temped by the Slow Cooker Korean BBQ Pork Lettuce Wraps (don’t those sound good?!) but since it was on the warmer side this weekend, I ended up going for the Watermelon Kale Greek Salad.
It was really yummy and easy to throw together, which was perfect! I made it ahead of time so it was all ready to go when Matt’s parents arrived. The salad uses watermelon instead of tomato, which was fun – I loved the sweet and juicy bursts of flavor in the salad from the watermelon. Highly recommend!
Matt grilled us some chicken to go on top of the salads, and we had some of Matt’s dad’s homemade sourdough bread (!) with butter, too. Simple and yummy meal!
Matt and I are taking off work today and going on a hiking adventure – taking advantage of having grandparents here to stay with Riese! It’s supposed to be a beautiful day and it will be fun to go a little farther away from home and to do a longer hike than we can usually do with Riese in the mix.
I’ll see you back here on Wednesday with a new recipe (a simple fall-themed salad that you may enjoy before or after the Thanksgiving feasting this week!), and then on Friday with a recap from the week. Until then, my friends – stay safe out there!
