It’s been a pretty unremarkable week since my award winning run!    A busy Tuesday with Orthodontist, Optometrist & Dentist appointments.  Weight Watcher weigh in (-.02 this week), volleyball practice, my 45 min. jog, soccer practice run and then book club.  Book club was just me and Paula this month, Dawn was off on a date with Robin to see Jimmy Buffet (lovebirds), Amy was sick and who knows what the others were doing, but Paula and I had a good time discussing “Alice I Have Been” and got into a deep discussion on child pornography (you had to be there, trust me).  We also decided we would just pick out the books for the next two meetings since we were the only ones who showed up!  Picked “Angelology” (great for me as I’m already reading it) and “The Irresistible Henry House: A Novel”.  I can see this group discussing angels and I already have the Henry House book so it’s win win for me, but Paula actually choose the books.

Today I went down to the Women’s Shelter with UMW to serve the ladies there (Grace UMC).  We made one large and 2 smaller casseroles, and used every drop of food we had.  We had over 50 women show up which was more than they have been having lately.  We found out they are moving at the end of the summer so we’ll have to see where the new building will be.  Heidi feared that it was in a very rough part of town (drive by shooting area) and we were told there would be a guard on duty when we served.  Hmmmmmm, UMW will have to decide if this is going to be the right fit for us.  The ladies at Grace are so wonderful to work with.  It’s a shame they can’t continue in the building they are in now, but it looks like it will be sold due to the financial times we live in.
Tonight I plan on cooking for the kids.    They will be shocked.  H is driving down to Orlando for a frat brother golf outing that lasts through Sunday.  Just me and the kiddo’s for a few days, and just me and Jackson once Clayton & Shelby leave on Friday for their Mid Hi Retreat!  Sweet!  If it rains, maybe I can get some scrapbooking done???  Maybe!

Oh goodness, it’s time to share some summer recipes and this one came to me this week from one of my foodie links.  I love sweet potatoes and this looks like something I would like (minus the peppers).  But I know that most of you like peppers, something I’ll never understand.  (Personally the peppers and onions are out of this recipe for me nope don’t like the taste!) The roasted corn with the sweet potatoes sounds yummy though, doesn’t it?  Let me know if you try this recipe (only 3 WW pts!!) 

Sweet Potato Salad Recipe with Roasted Poblano, Roasted Corn & Chipotle

SWEET POTATO SALAD with
ROASTED POBLANO, ROASTED CORN & CHIPOTLE

Hands-on time: 35 minutes
Time to table: 35 minutes
Makes 4 cups

• 2 pounds sweet potatoes, peeled and diced small
• 1 large poblano pepper or green pepper
• 1 tablespoon olive oil
• 1 cup corn

• 1 tablespoon olive oil
• 2 tablespoons sherry vinegar
• 2 tablespoons honey or agave nectar
• 1/2 teaspoon adobo sauce from canned chipotle chiles
• 2 cloves garlic, minced
• 2 green onions, chopped
• 1/4 teaspoon dried sage
• 1/8 teaspoon dried thyme
• 2 tablespoons fresh cilantro or fresh basil, chopped
• Salt & pepper to taste

• For garnish, additional cilantro or basil

COOK SWEET POTATOES Cook the sweet potatoes in boiling salted water until barely soft OR steam for about 10 minutes.

ROAST PEPPER Move oven rack close to the broiler, set oven on broil. Slice the pepper in half vertically; remove core, membrane and seeds. Flatten halves skin-side up on foil on a baking sheet. Place under broiler til skins blister and blacken. Remove from broiler, fold foil over the pepper to form a tight packet; let rest 5 minutes. Lift off and discard skins; slice flesh into strips.

ROAST CORN In a non-stick skillet, heat 1 tablespoon olive oil on medium high until shimmery. Add the corn and cook, stirring often, until the kernels turn golden brown. (It’s fun! Some kernels just might pop!)

COMBINE Meanwhile, collect remaining ingredients in a large bowl. Stir in the cooked sweet potatoes, roasted pepper and roasted corn. Taste and adjust seasoning if needed.

SERVE & SAVOR To serve, transfer to a serving bowl to serve at room temperature, otherwise refrigerate to serve later but do return to room temperature. Garnish the salad with a sprinkle of chopped cilantro or a leaf of fresh basil.

NUTRITION ESTIMATE Per Half Cup: 162Cal; 4g Tot Fat; 1g Sat Fat; 0mg Cholesterol; 65mg Sodium; 31g Carb; 4g Fiber; 10g Sugar; 3g Protein; Weight Watchers 3 points

Adapted from a local St. Louis newspaper, The Ladue News from a recipe from The Market at Busch’s Grove, an upscale grocery in Ladue, on Clayton Road just west of Price.