Well, the fun is over. Today was the last day of vacation or should I say, stay-cation. Christmas was fun but it is time to get back to work and there is a lot for me to do this week.
My hospital work is going to be lighter than normal due to some of our beds being closed until the end of the week. But I have a lot on my plate on the research front.
Anyway, today was a very pleasant day. Like every day this week, good eats were the highlight of my day. It started with a couple toast with natural PB and half a banana. I then went to run some errands and had a facial (yay!) while the husband was still sleeping. I came home as he woke up and was ready for lunch.
This included half a whole wheat muffin with lox, a fried egg and a giant salad. Along with a smoking hot pot of tea (gotta hydrate myself after all that wine and champagne!)
Took a little nap (woke up way to early this morning), read a little, watch some episodes of the Office, went on a walk with Travis, talked to some friends. But soon enough, the kitchen called my name again and I found myself cutting up the veggies I have planned to throw in the crockpot tomorrow morning to make soup.
Meanwhile, dinner was cooking in the oven: roasted eggplant, zucchini and brussel sprouts. Topped it with a mini turkey burger, more veggies in the form of a tunisian salad called Mekbouba that I had prepared yesterday and some fresh goat cheese. Pretty good!
Mekbouba is a jewish tunisian dish made of stewed bell peppers. It can be eaten warm or cold and can be served a side, a salad, a dip…. It is delicious and so easy to make!
- 1 green bell pepper
- 2 yellow bell peppers
- 1 red bell pepper
- 5 tomatoes
- 3 garlic cloves
- 2 Tbsp olive oil
- 2-3 cups of water
- Salt and pepper to taste
- Cut bell peppers in large ribbons and tomatoes in large cubes. Place in a saucepan with garlic cut in small pieces, salt and olive oil. Cover halfway with water.
- Cover and cook over very low heat until peppers are very tender and the water has eveporated.
- Cool down and serve cold.