I know many were psyched about the lunar eclipse today, but I had something else I was looking forward to. . . .
the last day of losing daylight!!
Today marked the shortest day of the year.
Sunrise – 10:14 a.m.
Sunset – 3:42 p.m.
Approximately 5 1/2 hours of daylight! eek!!
Here’s a look at the progression.
(These pictures were actually taken yesterday because I knew I would be at a dentist appointment this morning during the sunrise. It was cloudy yesterday morning, but I think you’ll get the idea.)
Now here are some pictures from today.
9:30 a.m. this morning prior to my run (that bright glow at the top, center is a street light, not the sun)
another shot at 9:30 a.m.
10:15 a.m. when I got done with my run
Can’t deny it wasn’t a beautiful sunrise.
You can see how low the sun is in the sky during the winter here.
For lunch I had a Quinoa-Stuffed Pepper.
I actually made these last night for dinner, and they turned out quite good.
(Based off this recipe.)
1/2 can (7.25 oz.) no-salt added diced tomatoes undrained
1/2 cup water
1/4 cup quinoa
2 large red peppers
1 Tablespoon olive oil
1/2 large onion, finely chopped
1 large garlic cloves, minced
4-5 fresh mushrooms, sliced (I only added these because they needed to be used up.)
1 can (8 oz.) tomato sauce
1/3 cup frozen corn, thawed
1/2 can (8 oz.) black beans, drained and rinsed
1-1/2 teaspoon dried parsley flakes
1 teaspoon paprika
1/4 teaspoon salt
1/8 – 1/4 teaspoon crushed red pepper flakes
1/8 teaspoon ground pepper
1/2 cup cheese (I used a soy cheese, which is why it didn’t melt all that well.)
1. Drain tomatoes, reserving juice; set aside
2. In a small saucepan, bring water to a boil. Add quinoa. Reduce heat; simmer, uncovered, 15-20 minutes or until liquid is absorbed.
3. Meanwhile, cut peppers in half lengthwise and remove seeds. In a large pot, cook peppers in boiling water for 3-5 minutes. Drain and rinse under cold water; invert onto paper towels.
4. In a large skillet, heat oil and cook the onion and mushrooms until onions are translucent. Add garlic and cook for 1 minute longer. Stir in half the can of tomato sauce, corn, quinoa, tomatoes, parsley, paprika, salt, pepper flakes and pepper over medium heat; heat through.
5. Spoon into pepper halves. Place in a 13-inch x 9-inch baking dish coated with cooking spray. Combine half of the reserved tomato juice and remaining tomato sauce; pour over peppers.
6. Cover and bake at 350 degrees for 30-35 minutes or until peppers are tender. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted.
Craig and I both liked these. The spices were just right, and I loved the variety of ingredients.
Tonight we are headed over to my in-laws to decorate their tree. They didn’t do it earlier because they were waiting until Craig’s brother got home.
Did you watch the lunar eclipse?