Hump Day

Today's outfit

Short Cardi - Target
Lilac Ruffle Top - NY&Co
Black Skinny Jeans - Old Navy (Sale rack for $2 but they are only $12.99 online)
Sandals - Charlotte Russe

I meant to post this yesterday. Our Yearbook looks like a classic ipod. Inside every section has a song title. The cover is cut out to see the inside endsheet. It's pretty neat.

Speaking of Yearbook... We will be going to convention here in June.


On a side note... I haven't been posting many recipes lately and I'm sorry. I'm trying to get back to doing that. I haven't been dieting much either lately. I really need to start documenting my progress again to keep me on track. In 2009, I stopped ordering sodas and tea. I would maybe have one once a month, but recently I have ordered Dr. Pepper and sweet tea like it's going out of style. I allow myself to have soda when I eat pizza b/c I think it tastes better with greasy food. That's my one allowance but I've been going crazy lately so that's got to stop. Back to water... which I love and have been neglecting. H20 is your friend.

Anyway, here's a ham recipe I'm thinking of doing for Easter. We're having some students over that aren't able to go home for the holiday. I got this in my email a week or so ago from Prevention magazine. It looks yummy and is pretty simple. I'm not a huge ham person but Cody likes it so I'll give it a try!


7 lb bone-in sliced ham
1 1/2 c pomegranate juice

1. REMOVE ham from refrigerator about 40 minutes before cooking. Heat oven to 350°F.

2. POUR pomegranate juice into small saucepan and simmer until thickened (about 1/3 cup), 25 minutes.

3. PUT ham in baking dish and top with glaze. Bake until heated through, about 2 hours, basting occasionally with pan drippings and covering with a foil tent if outside begins to darken too much.

NUTRITION (per 3 oz serving) 153 cal, 19 g pro, 3 g carb, 0 g fiber, 7 g fat, 2.5 g sat fat, 814 mg sodium


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