Highs and Lows

18 Sep

Well hello guys – long time, no see! Sorry about that, this weekend/week has just been a little bit insane so far. But as I said last week, I’m trying to put life’s priorities above blogging, for my own sanity. And I must say, you guys are the best for being so understanding. This is why I love the blogging community.

But I’m here now, and ready to give a quick, picture filled recap of my weekend – which was seriously full of highs and lows. So let’s review, shall we?


On Friday evening Chris and I headed up to Pittsburgh to meet up with some friends for the Virginia Tech v. Pittsburgh football game.

After a late night hanging up, we were up early for some tailgating. Because it’s not football without tailgating, come on! Can you guess which one is me? Hint: I’m the awkward one!







I only took one picture from the game. And that was before it started. Because the game basically sucked, and we left very disappointed in our team. Plus some of the rude fans did not really help the situation. There is supporting your team, and then there is being a 65-year-old who taunts college-age kids. Uncool.


Sunday was basically spent recovering from the exhausting trip and trying to get caught up on life.

Chris and I did get to test out a new recipe however: Chicken with Lemon Leek Linguine. OMG, so simple, and so good! TRY THIS NOW!

  • 6 ounces uncooked linguine (I used thin spaghetti)
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon black pepper
  • 1/4 cup all-purpose flour
  • 3 tablespoons butter, divided
  • 3 garlic cloves, thinly sliced
  • 1 leek, trimmed, cut in half lengthwise, and thinly sliced (1 1/2 cups)
  • 1/2 cup fat-free, lower-sodium chicken broth
  • 2 tablespoons fresh lemon juice
  • 1/4 cup of sundried tomatoes (I added these)
  • 2 tablespoons chopped fresh flat-leaf parsley
  1. Cook pasta according to package directions, omitting salt and fat. Drain; keep warm.
  2. Place chicken between 2 sheets of heavy-duty plastic wrap; pound to an even thickness using a meat mallet or small heavy skillet. Sprinkle chicken with 1/4 teaspoon salt and pepper. Place flour in a shallow dish; dredge chicken in flour, shaking to remove excess.
  3. Heat 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add chicken; cook 3 minutes on each side or until done. Remove chicken from pan; keep warm.
  4. Melt 1 tablespoon butter in skillet over medium-high heat. Add garlic, leek, and remaining 1/4 teaspoon salt; sauté 4 minutes. Add sun dried tomatoes. Add broth and juice; cook 2 minutes or until liquid is reduced by half. Remove from heat; stir in remaining 1 tablespoon butter. Add pasta to leek mixture; toss well to combine. Serve chicken over pasta mixture; sprinkle with parsley.






However, during the weekend we did find out that Chris’ grandmother has gone into hospice. Please keep her, and Chris’ family, in your prayers as they make her comfortable.

So there you have it – my review for the weekend. Just a few days late… my bad! You all forgive me, right?

So tell me: What did you do this weekend?


3 Responses to “Highs and Lows”

  1. Chelsea Eats Treats September 19, 2012 at 12:00 pm #

    Looks like a fun weekend, however I am so sorry about Chris’ grandmother 😦 please keep us posted and let us know if there is anything we can do 😦


  1. Peace Out 2012! « My Freckled Life - January 1, 2013

    […] are no words for this horrible game. But the company was awesome. I’m not sure how I feel about the city of Pittsburgh after this […]

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: