a. Because its fairly boring; and
b. If I don't pass this is not gonna be a fun follow-up in the fall!
But I can't take it and I need to write. I've been checking in with everyone's blogs though, just not being very active in writing myself, which is no good. Even now I don't have too much to update about. I graduated from law school at the end of May, that was the first big "whew!" Now its the Bar - NY and CT. I can't explain how all-consuming it is or how easily it incites panic attacks when I come across an assigned study exercise that I didn't do. I guess its a lot like a marathon in that I just need to stop whining and keep doing as much as possible everyday and don't look back. Ick, I'm boring myself just writing about this. The one good thing is that I'm doing at-home study on an ipod, this new thing that Barbri (the company that has basically a monopoly on Bar study) has which at least lets me listen to the lectures repetitively while I run, so I can still get some exercise in. I've been working half days til 1pm, I come home and listen to my lecture about 4 hours and make dinner and then try to do as much studying as possible. Poor B either goes to work out or uses ear phones for anything else like the computer, video games, etc. at night
The biggest thing that I missed during law school was having dinner at night with B, so at least we've been able to do that even with the studying. I'm convincing myself that staying physically healthy is necessary to do well on the Bar (not just a needed distraction) :) So I'm hoping to run a full marathon this October. I've been running 5 miles several times a week in the wee hours of the morn and 8 miles on Saturdays which I'm gonna need to up but probably after the bar.
Oh, on that note, I tried a new pizza recipe that B loves (it's lox pizza - if you don't like smoked salmon, you might enjoy this b/c the salmon gets baked and crispier then if you just have it on a sandwich) any way, here it is:
Whole Wheat pizza crust (makes two 10-12 inch crusts)
1.5 cups warm water
1 tblspn olive oil
1/2 tspn salt
1.5 cups all purpose unbleached flour
2 cups whole wheat flour
1tspn organic sugar
1 tblspn yeast
1tspn italian seasoning
Mix in bread machine on dough only setting (add ingredients in the order I listed)
Topping (for 1 pizza)
1/4 cup light cream cheese
1 tblspn lemon juice
1tspn dried dillweed
dash of salt and pepper (watch the salt - lox is already very salty and baking it really brings out the smoky flavor)
1/2 package Nova Lox
1/2 red onion, sliced thinly
2 or 3 roma tomatoes sliced thinly (or 1/3 cup canned, drained diced tomatoes)
Roll out 1 pizza crust to a square or circle (sprinkly board with cornmeal so it doesn't stick - you may have to use a generous amount of cornmeal b/c this dough is very moist - it's necessary to keep it tender since its whole wheat flour). Bake in 400 degree oven for about 10 minutes. Let cool about 5 minutes. Spread cream cheese mixture over crust and then layer thin pieces of lox, onion and tomatoes, back in the oven to bake for about 15 minutes (watch carefully that lox does not over cook) Slice into 8 pieces.
I usually serve with a spinach salad with red onions, dried cranberries, shredded carrots, corn, peas, cucumber (whatever veggies you have lying around). For dressing I like straight balsamic vinegar but here's a different one to whir up in the food processor:
1 very small peeled garlic clove (can use 1/2 tspn garlic powder if you don't want the flavor as intense)
dash of salt and pepper
1 tblspn plain, nonfat greek yogurt
1/4 cup balsamic vinegar
-this dressing makes it necessary to have either the corn, dried cranberries or some sort of fruit in the salad to sweeten a little b/c its pretty intense - but I promise it will clear your sinuses :).
Here's one more recipe for pesto with a twist that goes great on a whole wheat flat bread sandwich w/ fresh mozzarella and fresh baby spinach:
1/2 cup chick peas
1 cup fresh basil
1/2 tspn olive oil
1 tblspn parmesan cheese
2 garlic cloves
1/2 cup canned, drained diced tomatoes
salt and pepper to taste
1 tblspn lemon juice
whir all in food processor (makes about 4 sandwiches) I press them in the foreman grill or in a skillet on the stove top (You can use the same recipe above for the whole wheat flat bread, just don't roll it out as thin so you can slice each piece for sandwiches. If I make it this way I also brush the dough w/ olive oil and salt and pepper before baking.
OK, I think I better get back on the studying wagon. Thank you all for sharing your daily lives, it helps keep me going to read up! Have a blessed day.
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