Last Thursday, we got up really early, and headed out in our rental car on a drive from North Port, FL to Charlotte, NC. It was an enjoyable drive, with a scrumptious lunch and some sightseeing in Savannah, GA.
This week has been a relaxing one, we've spent a lot of time in the pool, enjoying the last few weeks we'll be staying in Florida.
Oscar has been taking a few naps...
I ventured into Trader Joe's and bought some marinated chicken, fresh fruits and vegetables. You can read about that here. I also treated myself to some sunflowers.
My hubby brought be a pint of coffee chocolate chip gelato from Publix. Oh my goodness, it is so delicious, I treat myself to a few spoonfuls every few days.
If you know me well, you will soon find me surrounded by my watercolors. I have been working on a hand lettered, watercolor collection of both mine and my hubby's childhood memories. Here's a sneak peak at my work space...
I love to look in magazine's for inspiration, and in this image I was inspired by this Victorian style roll top bath and the pink peonies.
Last, but not least we went to see The Butler the other evening. Such a moving film, with references to The South, past President's and to our country that now has fairer equality than fifty years ago. Oh, and in the scene from the 80's with Oprah...my hubby says his mom had the exact same sweatsuit. Cringe! Ha ha.
This past weekend we did a grocery shop at Trader Joe's near Sarasota, Florida.
I love an abundance of fresh fruits, vegetables, and decided to buy:
marinated chicken breasts
4 bean dip
teeny tiny potatoes
a rainbow of mini tomatoes
This past Sunday for lunch I roasted three of the marinated chicken breasts in our toaster oven on 375 for around 30-35 minutes. I turned them over once during cooking and after cooling them down, sliced them and served them on the platter with the 4 bean dip on top.
The vegetables (including some baby carrots I had from another store) roasted in the oven at 375 for 33 minutes, if I'm going to be precise just drizzle the bottom of the baking sheet with extra virgin olive oil, and give the pan a shake about halfway through to prevent them from sticking.
It was a delicious lunch, and as a treat, I got myself some sunflowers also.