Okay. I have so much to tell you. We’ll start slow, though. Save the rest for other posts.
Okay, so I have totally slacked off in the fitness category. Helloooooo, gross, Kaylie. Don’t worry. Dec. 26 I was back at the gym. Just a casual spin and walk but my heart rate was way too high and that is a tell-tell sign of too much peppermint and chocolate.
Anyway, after nearly hyperventilating while spinning at a moderate pace, I finished with some walking on the treadmill. AND GUESS WHAT WAS ON. Discovery channel had this cool feature on ‘Submarine,’ this massive shark. I have a weird fascination with sharks. Don’t ask. I mean, don’t we all deep inside?? Did you know there’s a special place off the coast of South Africa [somewhere] where the waters are just teeming with sharks. CAN YOU IMAGINE? Thrill meets heart attack. But anyway, this special species is technically called Megalodon. It’s this prehistoric species that may or may not be coming back. And they range from 30-70 feet long. That’s like…. bigger than I can seriously imagine.
So I was going to just finish up my last 7 minutes on the treadmill. And that turned into 12 minutes. Which turned into 19 minutes. I mean, I couldn’t tear myself away from this fascinating show about how this shark may be back from bazillions – yes, bazillions – of years ago possibly due to shifts in the ocean floor and the earth. All these storms and earthquakes have shifted our planet’s ‘floor,’ if that’s the right word, and all these crazy new species are surfacing. HIDE YO KIDS, HIDE YO WIFE. Megalodon is [maybe] back.
FASCINATION NATION. Anyway: food. These are delicious. And ridiculously easy. And man approved.
Spinach Artichoke Mac and Cheese Cups
Adapted slightly Bev Cooks, retrieved through Tablespoon
1 c elbow macaroni
1 jar alfredo sauce
1 9oz. package frozen spinach, thawed and drained
1 jar artichoke hearts, drained and slightly chopped
8 crescent rolls
1/4 c Italian breadcrumbs
1/4 c grated parmesan cheese
1. Cook macaroni according to directions.
2. Combine alfredo sauce, spinach, and artichoke hearts in a pot over medium heat until warmed through.
3. Put crescent rolls in muffin pan by pulling slightly and making sure the entire cup is covered.
4. Add pasta into alfredo pot, then spoon mixture into muffin tin cups.
5. Combine breadcrumbs and cheese, and sprinkle on top of crescent roll cups.
6. Cook at 400°F for 12-15 minutes, or until sides are slightly browned.