Sunday, January 1, 2012

Happy New Year!

I hope everyone had a fun (and safe!) New Year's Eve last night. I had a wonderful night with my adorable boyfriend. First we went out to The Grove, a restaurant in Downtown Houston.
First bf and I split the Sashimi Tuna appetizer- avocado, raw tuna, topped with mango salsa. So yummy!
  Boyfriend ordered the NY Strip, which came with au gratin potatoes. I ordered the lamb because I love meat popsicles, it came with the most amazing truffled mac and cheese balls. And of course we celebrated with a bottle of wine.

The restaurant was in a park that was having a big New Year's party- a parade, live music, and a light show being projected onto the big Convention Center across the street. We planned to eat dinner there and then wander into the park for the festivities. My boyfriend bought himself an orange light up mohawk (to show his Virginia Tech spirit, of course).  (There's my hair being crazy again!)
However the park was super crowded and we weren't interested in the music so we decided to ring in 2012 on my couch.  We headed home where I had champagne chilling. Since we had an hour until midnight, I whipped up some tuxedo strawberries. Yum!

Fancy champagne, dressed up strawberries, and a funny hat- that's my kinda New Years!
This morning after sleeping in, I whipped up a special brunch to celebrate the new year. We had a little champagne left over, so I added it to orange juice for mimosas. Too soon to day drink? Not on Jan 1st! For breakfast I made 9 grain and seed bread into French toast with...
Homemade Berry Compote (serves 2):
  • Frozen Berries- I used the triple berry smoothie mix with blackberries, raspberries, and blueberries
  • Orange juice
  • Sugar
  • Cornstarch
Add a handful of the frozen berries and a splash of orange juice to a small saucepan. Add a sprinkle of sugar (about a half teaspoon). Mix and bring to a boil. Reduce heat and simmer. Add about a quarter teaspoon of cornstarch to thicken- this is optional, you could go with soupier sauce.
Leave on low heat until your french toast is ready, then pour over the top. The online recipe calculator estimates because I didn't measure anything this has about 40 calories a serving- way better than syrup!

I also mixed some 0% plain Chobani with some powdered sugar and vanilla extract for a topping.

Then I spent my afternoon cleaning up the house and writing thank you notes for Hannukah and Christmas presents. That's starting the year off on the right foot (adorable penguin feet, that is!), don't you think?

Happy 2012 everyone!

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