Weekend Wrap-Up

Here's what I did NOT do:
- Run 7 miles {guilty}. Even Tory couldn't get me motivated in 20 degree weather.
- Take down the Christmas decorations. Guys... it's bad. Christmas tree is still up in all of it's glory. Lights and all.

Here's what I did do:
- Ate BONE MARROW for the first time!! Britt and I had date night on Friday at Virtue Feed & Grain, a new farm-to-table restaurant in Old Town Alexandria.

Not as scary as I thought.
Tastes like a rich pesto spread with garlic.

- Cleaned the entire apartment. It's amazing what you'll do when you're trying not to work out.
- Spent 2 hours at the grocery store with Mr. Smith.
- Made a new delicious version of our traditional "Grilled Cheese and Tomato Soup Sunday" recipe.

Swapped out good 'ole Kraft cheese for Provolone and added Avocado.

The perfect pair!

This meal has been a staple in our Sunday night routine since we started dating. One time he mentioned to me that Grilled Cheese & Tomato Soup was his all time favorite thing his dad made, and this happened to be one of our family favorites... so of course I had to impress him ;) 5 years later, it still works!

Incase you're itching for a way to spice up the same ole same ole, here's how:

Easy Tomato Soup {a Mrs. Smith original}
************
1 can diced tomatoes {I use Hunt's Basil, Garlic, and Oregano}
1 can tomato soup {I use Campbell's Healthy Request}
Chicken broth {fill tomato soup can}
1 Tbsp butter
Fresh basil and Provolone topper
Salt, pepper to taste

Puree diced tomatoes to desired consistency. Heat puree in sauce pan over high, add butter, tomato soup, broth, s&p, and bring to boil. Cover, reduce to low, and let simmer while you prep the sandwiches , stirring occasionally. Add basil and cheese right before serving.

Grilled Cheese {for 2}
************
4 slices of white bread {Wheat doesn't turn out the same}
Butter {room temperature or it will tear the bread}
2 slices Provolone Cheese
4 slices honey ham

Heat skillet over medium. While skillet is warming, butter both sides of the bread and set aside generously... I personally cover every square inch. Sounding a little like Paula Deen, here. When pan is almost smoking, place first piece of bread on skillet {it should sizzle} and let it cook for 15 seconds. Carefully place cheese on open face of bread, then avocado, then ham, then other half of bread. After 60-90 seconds, carefully flip and cook the other side 60-90 seconds. Voila!
~~~~~~~~~~

This week will pretty much be dedicated to food posts-- just a warning! Tomorrow, we're heading South of the border and cooking up some avocado enchiladas for Valentine's Day dinner, complete with mango margaritas and salsa. Aye aye aye <3 Next, we will head to Louisiana and try some of my Mimi's famous gumbo!! Last but not least, I'm cooking my first Frittata courtesy of a fellow blogger, Michelle. She has some amazing recipes {that are gluten free}, stop by and check her out some time.

Also, not sure if you saw, but the Bachelor was in BELIZE tonight :) I'm signing off to go watch it and get psyched for our trip that's in... mmmm... 2 months!

Sweet dreams.