Hello!!!!! I am in a super happy mood. Visiting my student teacher kiddies was such fun and a super boost for the self-esteem as they basically hung on and adored me the whole time I was there! They hid and jumped out to yell surprise, asked me about a million questions and gave me a sweet binder with a letter and picture from each student. It was such fun and reminded me how much I want to be a teacher. Substitute teacher people, call me! The answer is yes, I can come sub.

Before I left I ran 8 miles/65 minutes on the treadmill. I haven’t been running as much in N.J. as I did at home because I am trying to mix it up a little and, if possible, my mom and dad’s treadmill is easier. Is that possible? Anyway, today’s run gave me confidence for the 7 on the 7th, the virtual 7 mile race that Amanda from Run to the Finish coordinated.

I also did some baking for my mom and dad who I just know miss my treats dearly. I loved the Vegan Oatmeal Olive Oil Muffins so much that I just knew they needed to try them, but their kithcen isn’t very Vegan ready. So, I modified the recipe and made them un-vegan by using cow milk and eggs. I made two versions based on my mom and dad’s different sweet teeth.

For my mom, I made a Cranberry Orange Olive Oil Oatmeal Bread using the zest of an orange and 1 C dried cranberries.

For my dad, I made Chocolate Chip Olive Oil Oatmeal Muffins using 1 oz. shaved semi-sweet chocolate. I also changed the original recipe by using 1/2 C brown sugar and 1/4 C white sugar, instead of just white sugar.

I truly love the basic olive oil oatmeal muffin recipe I found and plan to use it to come up with lots of different combinations! I love using Olive Oil in baking because it keeps things v. moist AND it’s heart friendly. I highly recommend trying a version or two of these muffins if you want to give olive oil baking a try.

The drive back to N.J. was uneventful. I used my headset to make some calls.I am not the best driver, so it’s hands free calling only for me.

When I finally got back to N.J. I was kind of hungry, kind of tired, kind of car sick. In the end, hunger won (yay) and I had a salad with some of my Garbanzo Bean Dip (plus lots more on crackers and some straight from the container).

Then I had one Toasted Coconut Banana Macadamia Nut Bar from the Quaker True Delights line of granola bars that Mark and I received as part of the Foodbuzz Tastemakers program, which gives bloggers the opportunity to try different products.

It tasted like a wonderfully butery cookie! I would also say that it is not overwhelmingly or fake coconut flavored. Unfortunately, the second ingredient is “corn syrup,” so I am not sure I would buy them to eat on a regular basis. They sure are delicious though!

See you tomorrow, when I will finally catch up on my blogging (I feel so out of the loop) & post my grocery shopping for the week.

See ya later alligators!