I love weekends spent at home just relaxing. Weekends away are always fun, but the comfort of being in your own home with nothing to do but rejuvenate for the week is so refreshing!
Saturday was a gloomy looking day over here on the Treasure Coast. Although there were plans to spend the morning at the beach and the afternoon grilling by the pool, the weather had other plans! It was overcast and windy all day long. Boo.
Instead of staying indoors all day, I woke up and decided to head to the Fort Pierce Farmer's Market. I've seen in a few times, first when I ran the FK Sweets 5k on a Saturday morning and then again for the Shamrock Shuffle. Both runs were super close to the market, and each time I wanted to stop by and check it out.
This Saturday I finally did. It was adorable! I absolutely love the Farmer's Market in downtown Orlando, and I was pleasantly surprised to find that the one in Fort Pierce, though not as large, holds its own.
I skipped the crafts section and headed straight for the food! I was at first confused by the produce stand's format. In Orlando, patrons browse through the tent, selecting and bagging their produce and find an associate to pay out. In Fort Pierce, you only walk around the outside and use a small shopping basket to store your items until an associate can bag and total the items for you. Different but it worked!
I found amazingly ripe strawberries, plums, oranges, and tons of veggies to fill my basket.
After getting my fill of greens, I wandered around the other food booths. There were a few local honey stands, some fresh baked bread, an orange stand, an awesome jam and sauce stand, and tons of booths that offered things like gyros, hotdogs, and various fresh juices.
I really love how cute downtown Fort Pierce is. With a setup right on the water, music playing as your browse, and cute pedestrian friendly shops and a park how could you not be charmed?
With my wallet emptied, I returned home to devour some of my scours and relax. Really the rest of the day was spent intermittently cleaning, watching TV, snacking, and cooking.
 |
| doesn't this produce look awesome?! |
Backtracking a little, last week, I was ambitious and made about a dozen hard boiled eggs to eat throughout the week. My mom then added to that with colored eggs in our Easter baskets. Fast-forward to this weekend. Since neither David or I ate many eggs this week, we had WAY too many to devour alone. Therefore, I decided to make potato salad!
Here is a very simple & delicious recipe I found in my favorite cookbook, Easy Everyday Favorites. I tweaked it a bit so my modifications are in parenthesis.
Potato Salad
*makes enough for 20 heaping servings, 10 if you use my measurementsIngredients:
5 lbs potatoes, peeled and cubed (I used 2.5 lbs instead)
2 cups mayo (I basically added mayo until I got the consistency that looked right. I probably used about a cup. You just want it good & creamy!)
1/2 yellow mustard (I gave it one good long squirt, I would say less than 1/4 cup.)
1 cup chopped onion (1/2 cup chopped onion)
2 tbsp horseradish (I didn't use this at all so I don't know how it tastes w/it)
Salt & Pepper to taste
8 hardboiled eggs, chopped (I used six, but I love eggs in my potato salad.)
3 dill pickles, chopped (I loved the idea of using pickles instead of relish. It seems like the same thing, but the taste is SO much better with chopped pickles. I used 2 instead of 3 pickles.)
Boil potatoes, cook about 10 minutes until tender. Drain & set aside. Stir in onion, salt, and pepper while hot. This allows the potatoes to absorb the flavor. Cool for 20 minutes.
Add mayo, mustard, horseradish and mix well. Gently stir in eggs and pickles. Chill 30 minutes before serving.
--------------------
It is probably the best result of my numerous attempts at potato salad! The others were good, but this time was just right. Perfectly creamy, just enough pickles, and lots of eggs. Yum!
Today was beautiful, and I woke up early and craving a good breakfast. I think Sundays and a hearty breakfast just go together. Dave & I feasted on scrambled eggs with cheese, bacon, and still-hot blueberry muffins.
After breakfast, we made our way to church & then to our friend's pool to relax for the afternoon.
Now it's time to relax & get ready for the week! It's FCAT next week so it will definitely be chaotic! I know my elementary teacher friends have probably been preparing for weeks, but in the high schools unless you're teaching 10th grade, it really isn't such a huge deal. I teach mostly seniors and so largely avoid the dreaded test. However, with the newest EOC (end of course) testing being phased in, I'm sure in the next couple years we will all have to bust our butts and teach even more towards the test.
That is a WHOOOLE other post though!
Only a month and a half left of school; it's crazy how the year has flown!! David & I will soon be moving, Baby Girl will be here in less than 4 months, and I will have taught an entire year in no time. Wow.
Today I'm 23 weeks & 5 days. Baby Girl is so active now! Here's my weekly baby bump pic. Hope everyone has a great week!
