A little bit of food goes a long way...

Yesterday was a nice day for many reasons. Mostly because I got to sleep in. My husband and I didn't crawl out of bed until close to 11am. I seriously cannot remember the last time that happened! Shortly after waking up, we decided to go for a walk to get some things to make breakast/brunch. First, we walked around our neighbourhood enjoying the sunshine, meaning we took the long way to the grocery store. When we eventually got to Safeway, we settled on french toast (and for him...bacon). I grabbed some raspberries too 'cause they were on sale and happen to be my favourite fruit!

When we got home I got started on the french toast while my hubby took our car to be washed. I used this recipe as a guideline...and I'm glad I did because it tasted amazing!

And even though I don't have a picture of it...I also cooked my husband's bacon to perfection which is rare for me because normally when I cook bacon, it ends up how I used to like it 15 years ago - crispy...which is the exact opposite of how my hubby likes it!

By the time we ate our 'breakfast' it was almost 2pm. Today was definitely turning into a lazy day. Mostly we hung around the house, watched TV, played on the computer, napped and cleaned the house! Maybe not the most glamorous day but somehow I still enjoyed it. Eventually I got around to thinking about dinner. On the menu tonight? Ribs for my husband and side dishes of marinated grill wok veggies, rice and salad for me. I was ready to master ribs on the BBQ.

I set my BBQ for low heat and went inside to 'supervise' my husband while he put a dry rub on the ribs. While he worked on the ribs, I prepped a marinade for the veggies. Grill wok veggies have the most amazing smoky flavour...made even better by the following marinade: 4 minced garlic cloves, 1/4 cup chopped fresh basil, 2tsp dried oregano, 2tbs red wine vinegar, 1 tsp salt, 1/2tsp black pepper and 1/4 cup extra-virgin olive oil. I put the marinade on chopped yellow and orange peppers, zucchini, mushrooms and red onions. While the veggies marinated, I went outside to put the ribs on the BBQ....and found out the BBQ had ran out of gas. Perfect. Sigh.

Neither of us felt like going to get more gas and reconnecting the BBQ so we resorted to plan B. Oven ribs finished under the broiler with roasted veggies. The rice and salad didn't need the BBQ anyway! I put the dry rubbed ribs on a cookie sheet lined with foil and added an inch or so of water and a few slices of lemon. I let the ribs cook for about an hour and added the marinated veggies on a cookie sheet for the last 40 minutes. While the ribs and veggies roasted, I sauteed some garlic, peppers and mushrooms to add to the long grain rice. Then I chopped the salad veggies. After an hour I took the ribs and veggies out of the oven, added BBQ sauce to the ribs and broiled them for 3 minutes per side, basting them in more BBQ sauce in between. The results of yesterdays dinner? Fabulous!!

I loved the oven roasted veggies even though they didn't end up with the smoky BBQ wok flavour. This marinade makes veggies good no matter how you cook them! My husband absolutely loved the ribs too....and here's a pic of how they turned out.

You might have noticed that my husband has a glass of wine with his dinner. Like I could let him drink alone!! So I had a glass too ;-)

And that was it for my eating yesterday. It was a late starting and overall chill day. We ate breakfast/brunch late and we also ate dinner late. Afterwards we watched a bit of TV, I made a batch of protein bars for tomorrow and then we landed our butts in bed. Monday was up next and I figured that going to work after such a great weekend was going to be hard enough...there was no point in making it worse by not getting enough sleep. Plus, I needed to save my energy for Burnaby Hit...which was on my list of things to do tomorrow!