I went to my first professional baseball game at the new Yankee Stadium! My mom said that she thinks I saw a game at the Red Sox stadium when I was in elementary school but I don't remember so I'm not counting it.
My friend, Michelle (ya know, my fellow baking friend), got free tickets and invited me. I was so excited to get out of New Paltz and do something fun. We knew that it was supposed to be cold so we had a couple adult beverages before we went in to create a little liquor blanket. It was the perfect idea because I stayed nice and toasty until about the 6th inning.
I also enjoyed a classic baseball meal of a philly cheesesteak and cheese fries. You only live once, right? Plus, how could I say no to fries served with a cute little fork? I couldn't. And we may have stopped at Denny's on the way home where I may have consumed a slice of peanut butter pie and half of a waffle drenched in syrup.
Other than the cold, I had a really great time! I still know little to nothing about baseball. I tried to pay attention to Michelle's explanations and concentrate but my previously mentioned liquor blanket also affected my attention span. But I suppose I can officially consider myself a Yankee fan, which gives me a wonderful opportunity to do some shopping :) I promise I'll make an effort to actually learn something about the game/the team so I'm not THAT girl in the pink Jeter jersey who says things like "Uuummm, is it the last quarter yet?". And anyone that knows me, knows I would never buy a pink sports jersey. That's an abomination.
|us before the game. Michelle let me borrow a hat so I would fit in. And you all know how I feel about being Irish... <3|
|first train ticket!|
|taking some selfies on the train :)|
|me outside of the stadium!|
|stadium bathroom. yeah, this happened.|
|in our seats|
|in front of the field.|
|chilly and sleepy on the way home|
Escarole, 3 Bean, and Roasted Garlic Soup (6 servings – 246 calories) adapted from Cooking Light
- ½ of a head of garlic
- 1 (15.5-ounce) can Great Northern beans, rinsed, drained, and divided
- 1/2 teaspoon thyme
- 1 tablespoon olive oil
- 8 cups chopped escarole (about 1 pound)
- 4 cups fat-free, less-sodium chicken broth
- 2 cups marinara sauce
- 1 teaspoon freshly ground black pepper
- 1 (15-ounce) can kidney beans, rinsed and drained
- 1 (15-ounce) can pink beans, rinsed and drained
- 6 tablespoons grated fresh Parmesan cheese (for serving)
- Mince and sautee half of a head of garlic and 1/4 cup Great Northern beans. Mash with a fork until pastelike. Stir in thyme and set aside.
- Heat olive oil in at the bottom of a large stock pot over medium heat. Add escarole to pan; cook 3 minutes or until escarole wilts, stirring frequently. Add remaining Great Northern beans, broth, and next 4 ingredients (through pink beans). Bring to a simmer. Reduce heat, and simmer 20 minutes or until escarole is tender. Stir in garlic mixture; remove from heat. Cover and let stand 10 minutes before serving.
- Serve and sprinkle with cheese.
|mmmm garlic bean paste|
|my delicious detox.|