The Lexingtonienne



How was your weekend? If Facebook is any indication, it seems like everyone spent theirs at the pool. We were no exception. While Super Uncle (that’s Eleanora’s great uncle who prefers not to be called “great” uncle) was taking in the sights in Paris, texting us photos like this…


… Hubba Bubba, Eleanora, and I decided to go for a swim at his house here in Los Angeles.

EBD & Mike pooling it

Eleanora reminds me of Zoot the sax player from the Muppets here:

EBD 7 months in the pool

sax player

Not to rub it in for those of you who are melting in the rest of the country (okay, maybe just a little bit), but temps have been hovering around 80 degrees here in LA, and Super Uncle’s pool water is actually warmer than the air. EBD loves it and so does her mama.

Water baby 7 months

The rest of our weekend was equally chill. Determined to put some vegetables into my body (What? Sweet potato fries don’t count?!), I made up a very easy “recipe” where you saute some vegetables…

veggies saute

… add some chicken…


… and scoop it all into a whole wheat pita pocket with some Feta cheese and a drizzle of balsamic vinegar. Really good.

chicken veggie pitas

While I was getting that together, Eleanora chewed on a spoon and did her Ramona imitation, for you Real Housewives fans:

EBD 7 months BIG eyes!


Then I got some open-mouth and slobbery but verrrry sweet “kisses.”

EBD 7 months kisses

EBD&Hannah 7 months

And Hubba Bubba & I wrapped up the weekend with a Sunday night movie date to see Harry Potter. Minor SPOILER ALERT: I was disappointed that the movie didn’t tell you that Neville Longbottom became the Herbology teacher at Hogwarts.

Anyway, I hope you had an awesome weekend and that your Monday is going well so far!

1 T canola oil
1/2 onion, cut into chunks
1/2 red bell pepper, cut into chunks
1 zucchini, cut into chunks
1 summer squash, cut into chunks
5-6 mushrooms, sliced
1 handful shredded carrots
1 clove garlic, minced
2 C cooked chicken, cut or shredded into bite-size pieces
1 tsp Italian dressing and/or other flavoring as desired – 1/4 C cooking wine, fresh or dried herbs, hot sauce – whatever you like
Salt & pepper to taste
1/4 C Feta cheese crumbles
Whole wheat pita pockets
Balsamic vinegar

Over medium high heat in a heavy skillet, saute onion, bell pepper, zucchini, and squash in the canola oil. Cook for a few minutes, stirring occasionally, then add mushrooms, carrots, and garlic. Stir in chicken. Add dressing and/or other desired flavoring (I used a little bit of Marsala wine as well as the dressing), and season with salt & pepper. Remove from heat and stir in cheese. Scoop into pita pockets and drizzle with balsamic vinegar.

This made a batch large enough for several pitas… perfect for lunches or snacks during the week. Keep the veggie mixture in the fridge and scoop into pitas when you are ready to eat. Heat it up or eat it cold. And if you are carb-averse, you could use iceberg lettuce leaves as a wrap, or just eat it with a fork. 🙂

Have a great week!


  • Comment by Simone Wolfe — July 25, 2011 @ 10:50 pm

    I have to try this recipe as well!
    And I have to say it was AWESOME to see your brother-in-law ,Bryan Duffy, on the Bar show in Philly last night!

  • Comment by Jenny Lind — July 26, 2011 @ 7:54 am

    That chicken, vegetable, feta pita is DELICIOUS! xo

  • Comment by Kelly — July 28, 2011 @ 7:12 am

    This recipe is great! It’s been my dinner/lunch a couple of times this week.

  • Comment by Bonnie Martin — July 28, 2011 @ 9:55 am

    Oh my, I have a picture of you that looks just like the Ramona imitation as well. But, you were the original, before Ramona’s fame. I’m sure your mom knows what picture I am talking about.

    I will try this recipe tonight.

  • Comment by Hannilou — July 28, 2011 @ 11:01 am

    I’m so glad you like it, Kelly! It served as a couple of lunches for me too… in fact I think I might make up another batch.

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