When Michael and I rang in the new year we were sure of only 2 things for 2012. The first is something I’ve talked about a lot on the blog, exercise… And it’s still a work in progress. The second is probably the most exciting thing that will ever happen in our lives, moving 1800 miles away to San Francisco, CA! We’ve been dreaming of moving for the past year, and it’s finally happening! In 1 more short week we’ll be heading west to start a brand new life in the “Big City”. It’s incredibly bittersweet, one hand exhilaration and the other sheer terror. I’m going to miss my parents, my sister, my niece, and my friends. The idea of being that far away from our families is gut wrenching, but the thought of always wondering ‘what if’ we don’t go is just as painful. I’m excited to keep blogging during our journey and can’t wait to experience all San Francisco has to offer, especially the food! Being able to walk to the grocery store and peruse the giant Farmers Market in downtown seems so….exotic? Okay, maybe not exotic, but I am from a small town in Missouri so give me a break. Last but not least, I’m even more excited to be in a city where the Paleo population is more than just Michael and I. .
Here’s some pictures from the trip that inspired it all, our vacation last year to San Francisco…
P.S. Notice how much chubbier we are? This was a few months prior to Paleo.
It’s amazing how much more awake I feel in the morning when Michael and I exercise. The ride to work is where I really notice the difference. Chatting with Michael, planning my day, thinking about what I’ll do when I get to work are all things I don’t do when I’m running on coffee alone. I don’t think I’ve ever made it to the stage where I actually WANT to work out, but I might be getting close. I’ll be able to do real push-ups (no knees required) in no time!
On a food note, we made a white fish recipe for dinner the other night that turned out pretty well. Here’s the recipe:
Haddock in a White Wine Sauce
1 lb. Haddock filets (or fish of your choice)
3 tbsp. butter
1/4 cup white wine
1 tbsp. crushed garlic
1 tsp. dried tarragon
1 tbsp. dried parsley
1/4 cup diced onion
Juice from half a lemon
Salt & Pepper to taste
Salt and pepper the fish filets and sit aside. In a medium sized skillet, heat the butter until bubbling. Add the fish and sear on both sides. Remove the fish from the pan and add the garlic, onion, and spices. Cook for a few minutes and then add all other ingredients. Bring to a boil, lower the heat, and add the fish back to the pan. Cook for a few minutes more, just until the fish flakes easily with a fork. Serve and enjoy!