Breakfast With A Bee

As I’m reflecting on last weekend, I can’t shake thoughts of contentment and joy. I don’t really know how to describe the feelings I have, but it seems like everything just flowed. I didn’t do anything grand, but I got to spend some time with people I love and some quiet time with myself and my higher power {who I call God}. I feel a little more connected to the present moment today than I do on most Mondays, so I guess somethings clicking. :)

My intention for this week is to have faith that I’m filled with Spirit, and I feel like I became aware of this intention slowly over the course of last weekend.

intention

Friday

Keeping up with my normal routine, I did a little praying and writing followed by breakfast. Friday feed included fried farm fresh eggs with Boar’s Head All Natural Ham, avocado and figs.

friday breakfast

After breakfast, I headed to the gym for another great workout with John G. When we finished, I caught up with a friend over coffee before meeting another friend to get our nails and toes done at Holly Nails {both un-pictured}. I swung by The Fresh Market and made a salad at the salad bar for lunch — also un-pictured. It was delish though!

For dinner, John and I made a taco salad with ground bison, sautéed peppers and onions, fresh guacamole, and a dollop of Greek yogurt.

dinner

Saturday

After an intense Insanity video, I had a Greek yogurt bowl for breakfast. In it went 0% Plain Wallbaby Organic Greek Yogurt {my new favorite plain Greek yogurt}, Enjoy Life Crunchy Flax Original Cereal, local tree ripe peaches and figs, and a swirl of raw local honey.

Greek Yogurt

I sat outside and enjoyed my first ever breakfast with a bee!

bee

Then I got the best news EVER. Someone canceled their reservation for the Knife Skills Class with Tom Swieczhowski at The Cook’s Station in Greenville! I was disappointed when I called {too late} on Friday and all the spots were taken, but I ended up getting to go after all. It was a very nice surprise.

Some of our very best friends live in Greenville, so John came with me to have lunch with them before my class. We went to Mac’s Speed Shop  since it was close to The Cook’s Station, and it was good! I had half of a smoked chicken with a side salad and sweet potato fries. It was way too much food for me, but was excellent.

chicken

John had the pulled pork with a side of baked beans and mac n’ cheese. He said the beans and mac n’ cheese were great, but he wasn’t a big fan of the BBQ.

john's lunch

We finished up our plates and I walked down the street to The Cook’s Station while John, Bryan, Sarah and their baby, Salters, went to hang out downtown.

It was love at first sight when I walked into The Cook’s Station. Filled with gourmet appliances and all kinds of cooking gadgets, it was pretty hard for me to bypass it all and walk straight to the back. I got there just in time, with no extra time to shop. Lucky John…

Chef Tom Swieczhowski taught the class with the help of his wife, Lesli. It was only an hour-long, so they got started right away. He gave us a brief introduction and then imparted some basic knowledge of knives, including safety and different knife styles.

class

I brought two of my own knives to practice: my santuko and my larger chef’s knives.

knife talk

After this crash course, we got to cutting. He showed us some classic cuts using potatoes,

potato

carrots,

carrots

grapefruit,

grapefruit

tomatoes,

tomatoes

basil,

basil

and my favorite, the bell peppers! I have been cutting bell peppers wrong my whole life, and had no idea how easy it is to make them smooth and flat like this. I’ve seen other people do it, but had never tried myself. It’s not hard at all, and I will post a video soon to show you how you can do it too!

bell pepper

Once they are nice and flat you can easily cut them to suit your needs. This was by far my favorite skill I learned throughout class.

bell peppers

After we cleaned up, we had just enough time to taste the recipes he shared with us using all of the cuts we learned. Recipes included a “Dang” Good Asian Salad,

recipe 1

Peach, Basil, and Panzanella Ceasar Salad,

recipe 2

and a Savory Watermelon Salad.

recipe 3

Although the class was short, I definitely learned some necessary basics about knives and the proper way to use them. I look forward to taking many more classes at The Cook’s Station, including a Macaron 101 Cookie Cooking Class tonight with Lindsay Marsoun!

We made it home with just enough time to relax for a couple of hours before heading into town for a fun dinner at Willy Taco {un-pictured}.

Sunday

For breakfast, I had leftover “ratatouille” with fried eggs while we watched Sunday Morning.

breakfast

After breakfast, John had to go to his office for a little while so I took the time to chill by myself. I read a book all morning, straightened up the mess I made in the kitchen last week, and then made lunch. I had grilled chicken and toasted walnuts over spinach — with carrots and bell peppers leftover from my knife class.

lunch

After lunch, I watched an old Super Soul Sunday episode and then spent some time with my good friend, Christen. We headed up to Mill Spring, NC to have dinner with friends and had a blast catching up. It was past due!

It was almost time for True Blood when we actually got home, so I put on my PJs and enjoyed some vampire smut before bed.

And that’s all folks! I hope you have a great week ahead.

Tootles!