Peter Piper

It is my first day back at work after a week off -- needless to say, I'm having a bit of re-entry shock.  My week at home (which considered of carpet stretchers, carpet cleaners, window washers, house-pressure-washing, laundry, working out, cooking, relaxing, cleaning, painting the bathroom, and then a quick 24 hours at the cabin), was fantastic, and I'd be lying if I said I wasn't super bummed to NOT have another week at home this week -- this time to actually relax.

We've had a pretty intense heat wave here over the past week and a half, and the forecast this week called for temps in the 80s... apparently Mother Nature decided to revise that forecast, and yesterday was another 90 degree day in which The Hubs and I found ourselves working in the yard, replacing gutters, watering, weeding, etc.  WE are "this close" to having the house ready for market, but every time I think we're done, I turn around and realize that there are 20 more friggin' things to do.  Sigh.

Anyway, in the midst of all the crazy, I was thrilled that we were able to escape to the cabin for a fun family night / day.  I could have stayed on the boat all afternoon on Sunday, and it was nice to just BE -- not be overly scheduled, programmed, etc.  A sense of peace and calm washes over me every time I walk through the doors of that place -- it had been WAY too long since I had been there last, and I was happy to find it as cozy and home-like as always.

But in the midst of the busy, last night, I found time to make a beautiful meal.  And afterwards, The Hubs and I spontaneously went to see a movie (TED - hilarious), which made for two nice date nights in a row, and helped ease me back into today's work schedule. 
Without further ado - they certainly weren't pickled, but check out the gorgeous mini baby bell peppers that I roasted for dinner last night...

(1 bag of mini bell peppers, trimmed; 1 can of sweet corn, drained; 1 diced sweet onion; 1 chopped bunch of cilantro... toss it all in a bag with some olive oil, salt, cumin, chili powder, juice from half a lime, and 2 chopped garlic cloves... roast on a parchment paper lined cookie sheet at 350 for about 40 minutes)

Alongside Guy Fieri's Margarita Chicken...

(I forgot how much more tender, flavorful, and juice bone-in chicken breasts are, as opposed to boneless / skinless).

Served alongside a simple box of Mexican rice.

Because I'm only a mediocre food blogger, I forgot to take "after" pics of how it all looked coming out of the oven - you'll have to take my word for it... delicious!

I'm excited for my leftovers today. :-)

Off and running,

~Jessica