Tri-tip salad

Thanks for all of your sweet comments on my Makeover post. My cousin and my best friend alternately style my hair for me so I'm going to ask them for some advice too. I think adding in some lighter brown highlights and layers would be awesome. I'd like to go really short but I have a chubby face. Not sure my self esteem could handle that. We'll see. Hair can usually grow back! I'll be fine.

Currently Andy is doing the Jackie Warner DVD without me. My knee hurts so bad. I can't do squats or squat kicks without wanting to cry. Annoying. I think it might have to do with subbing kindergarten today. I spent a lot of time sitting "criss-cross applesauce." That always bothers me. I'm getting old and busted.

I'm bummed because last night's dinner was incredibly delicious but just isn't so photogenic. I need a new camera, better lighting and an actual kitchen.



I made a huge salad with mangos, tomatoes, feta, bell pepper and pepper jack cheese.



Then I added tritip! This was my first time making a tri-tip. I put it in the oven wrapped in foil for 50 minutes until the center was 145 degrees. (Medium) Incredibly easy. Next time, I'll try marinating it myself.

I used 1/4 of the tri-tip for the salad. We have tons of leftovers.



While the tri-tip rested and the salad chilled, I put some zin in the wine chiller.

Chilling the salad was a great idea. The contrast between cool, crisp salad and warm tri-tip was killer.





And no salad dressing needed! I used a little guacamole and sour cream.



And then Andy and split a Margarita cupcake from Crumbs. I am really doing great on this cutting back on sugar thing. :(

Anyway, I'm off to make dinner, fix my knee and stretch lots! Oh and watch Parenthood. (Andy and I are obsessed!)