Friday, October 18, 2013

It’s almost one of my favourite days of the year…

Car Rally tomorrow!!  Woo hoo!!  I can’t wait!!

But as usual, I must confess first before the fun begins…

friday confessional

Linking up with Aubrey @ High-Heeled Love :)

I confess… the painting progress is slow-going.  It IS going… but… it’s slow.  And I’m not the most patient person in the history of the world.  This is a tough test for me to endure!!  I keep reminding myself that it’s being done right and it’s being done well, which is much better than me slapping paint on the walls haphazardly and making a mess (which I know, without a doubt, I would’ve done.  Zero patience, remember?)  So that’s all that matters.  It’ll all be OK, Jill…

I confess… it dawned on me yesterday morning that I’m supposed to be hosting Book Club at my place next Friday night, and there’s a good chance my house will still be upside down.  I hope that at least the living room, hall & dining room will be done, but there’s no guarantees at this rate.  I had a moment of panic before deciding I can move it to my mom’s place last-minute if need be.  Mom to the rescue, as usual!!!

I confess… that I’m a little sad that I have a box full of Halloween decorations sitting in the spare room upstairs, and I know there’s absolutely no point in putting them out when everything is covered with dropsheets. 

I confess… that I feel like I’ve cut the grass eighty billion times this year.  I’m hoping the rain holds off this afternoon so that I can cut it after work.  And Lord help me, it better be for the last time!!!


I confess… that I’m 4 episodes into Season 5 of Dexter, and I’m still kind of not over what happened at the end of Season 4.  It still troubles me.  And makes me sad.  And I have to be cryptic like this because Lindsay is still only in Season 3 and I don’t want to spoiler her.


I confess… that it was a little weird trying to pick out healthy snacks for Car Rally tomorrow.  It’s generally a big junk-food-pig-out day for me, so it kinda felt wrong grabbing pretzels and low-fat cracker chips and a bag of dried fruit and bottled water to snack & sip on during the day.  But I’m still recovering from Thanksgiving feasting, and I’m still making strides towards reaching “The Magic Number”, so I don’t want to set myself back again.

I confess… that I don’t care if it makes me an old lady.  Truthfully, I so look forward to Friday nights now because I get to put on my comfy clothes and catch up on PVR’d shows and episodes of Dexter.  It sounds heavenly to me.

I confess… that this Friday evening is even more lucrative to me because I got up early this morning to get my work-out in, so I don’t have to do it tonight!  BONUS!!!

I confess… that I have had a spaghetti squash sitting in my fridge for over 2 weeks now.  I have no idea if it’s still edible or not, but if it IS – I’m going to try it for the first time tonight!  This is the recipe I have my eye on: Spaghetti Squash Au Gratin.  I think it will go great with some sweet & sour meatballs that I have in the freezer.

spaghetti squash au gratin

I confess… that I’m so looking forward to touring the back roads and having fun with Stacy, Ricky, Sara & Graham tomorrow!!  It’s looking like it might be a cool, showery day, but I know we’ll still have a blast!!  2nd place… HERE WE COME!! ;)

Car Rally 2

Have a fabulous weekend, everyone!! :)


Nicole said...

Yeah so that looks/sounds awesome. I'm coming over for dinner :). haha. I think you or Lindsay described this race thing to me last year but what is it? Maybe every year someone should just slap what it is on my forehead so I can quit asking :)

Jillian said...

have fun! I just use spaghetti squash as a pasta alternative.

Ricki Treleaven said...

You please must share with me the spaghetti squash recipe you ended up cooking. I'm becoming a wee bit obsessed!


meeganjae said...

Spaghetti squash will keep for a month or longer on your counter or in a cool place. Cut in half, scoop out the seeds. Salt and pepper. Roast on a foil lined baking sheet @ 350 for 35 mins or longer till cooked. Use a fork to pull strands out till they look like spaghetti. I crumble feta and top with pulled pork. Yum. Or top with pasta sauce. Enjoy. Glad to hear that you had a great rally.

Stacie said...

Let me know if you make the squash, I'm curious. Think I could fool a die hard carb eater with it?

Nancy said...

Love spaghetti squash with just butter