We had a fun weekend filled with friends! Friday night we stayed low-key because Brady had a late meeting and we needed to save our energy. On Saturday I started the morning with a Psycle class that Hallie taught. It was a great workout and coffee with her afterwards was just what I needed!
Then I came home to make lunch and hang out with our college friends Levi, Alexis and Jesse who had all just come in town from Columbus and Charlotte. We had a salad + sub feast while catching up about life since we had seen each other in October.
Saturday night, we stopped at our friends’ baby showe/coctail party and then met a big group of friends from Wittenberg at Georgetown in Lakewood. We had a great dinner in a private room!
From there we stopped across the street for another drink before making the trek back to the East side. By then it was almost 1am and Alexis and I were ready for bed but the boys were still ready to hang out. We hit it, while they went to the basement to try out Brady’s new bar he built (more on that). I think the sun had come up by the time they decided to call it a night. It’s sad we only all see each other about 2-3 times year but I think that is all our bodies can handle anymore.
Sunday was spent recovering and hanging out. We went to dinner at our friends house and stepped out of the college world and back into the world of toddlers. There was still beer and pizza involved but there were also tutu’s, sippy cups and lots of baby dolls.
And now, we are back to Monday. Ready to get on track for spring break with some balsamic salmon.
Balsamic Glazed Salmon
4 garlic cloves, minced
2 T. white wine
2 T. honey
1/2 c. balsamic vinegar
2 tsp. dijion mustard
salt and pepper
In a small pot on med-low heat, add vinegar, garlic, wine, honey, mustard and salt and pepper.
Simmer until combined and thickened on low – 10-15 minutes. Careful not to burn.
On a cookie sheet, place salmon and spray or drizzle with olive oil.
Bake at 425 for 15-20 minutes or until salmon is cooked.