Lately

So lately I've been weaning myself off the internet a little bit. I love to blog, but sometimes it's nice to just sit back and enjoy life and not feel like I have to turn it into a blogpost. Don't worry - I've kept up with all of your blogs! I couldn't give that up. But I've just recently been having the desire to simply spend time with people instead of spending those couple hours conjuring up a new post for the next day. And it's been so nice.

Some things I've been up to lately?

freshening up my home for spring

family time over Easter weekend

exercising outside

rooftop restaurants & home cooked meals with friends

casual date nights with the hubs, involving Mexican food and How I Met Your Mother

filing our taxes

(not fun, but it had to be done. actually this was mostly Michael,

but I did add in all FIVE of my forms from the various jobs I had in 2011!)

using a Groupon to get my nails did.

I tried the gel polish for the first time - it's been 3 days and has yet to chip!

pretty awesome

What have you been up to lately?

Zucchini and Black Bean Skillet

Do you ever feel like cooking is therapeutic? There's something about taking a bunch of ingredients and then creating something that smells and tastes delicious. Tonight was a night where I wanted to cook. I went straight to Harris Teeter from work so I could get the ingredients for this recipe I saw on Pinterest (right now I'm on a veggie kick, and you know my love for black beans). I finally got home and cleared out my kitchen to prepare for cooking, only to find out I bought a CUCUMBER instead of a ZUCCHINI. Wow, my brain really must have been somewhere else while I was shopping. I ended up going back to HT for my zucchini, because I was determined to cook tonight. (This extra trip actually worked in my favor because I picked up a bottle of wine that I also forgot, of which I'm now  enjoying a glass!) I'm so glad I went back for the zucchini, because this recipe was delicioso! I also needed that stress-relieving time in the kitchen. So much that after dinner I baked some more chocolate chip pumpkin muffins. It turned out to be a good night after all :)

Zucchini and Black Bean Skillet

1 tablespoon olive oil (or canola)
1-2 zucchinis, chopped
1/2 green pepper, diced
1 can black beans, drained and rinsed
1 can fire-roasted diced tomatoes with garlic
3/4 cup water
1 cup instant brown rice
1/2 cup Cheddar and Monterey Jack cheese blend

Heat oil in large skillet over medium heat. Add zucchini and green pepper, saute for 5 minutes. Add black beans, undrained tomatoes, and water. Increase and bring to a boil. Add rice, stir well.

Cover and let stand for 8-10 minutes (until water is absorbed). Sprinkle with cheese and serve!

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Source: Ready Set Eat

This post is featured in Alderberry Hill's "Make the Scene Monday" and Dittle Dattle's "Amaze Me Monday" Link parties