Weekend Recap + Dear Groundhog, Please Don't See Your Shadow Tomorrow

First of all, holy shizzle Anthropologie has done it again. These outfits will come first and my recap is at the bottom. I can't help but list them before my weekend shmeekend recap, they're much more important. ;)

I sure hope the groundhog doesn't see his shadow tomorrow, I want Spring to come soon!

{All from Anthro}

Alright, now that that's out of the way, this weekend was nice and relaxing. TBF and I enjoyed a delish dinner here on Friday, gymmed it up and made some knock out wings on Saturday and cleaned like a maniac, made some more wings and enjoyed some lovely company with some neighbors while watching the Grammy's yesterday.

Can you tell we enjoyed the wings? Not gonna lie, they were kick ass.

Here is the recipe via Marcela Villadolid from Food Network's new show Mexican Made Easy. They're so easy and so yummy!!

Ingredients

Marinade:

• 6 tablespoons unsalted butter
• 1 cup honey
• 2 tablespoons distilled white vinegar
• 2 tablespoons Worcestershire sauce
• 1/2 cup chopped pecans
• 2 tablespoons ground ancho chile* (or chipotle powder)
• 2 teaspoons garlic powder
• Salt and freshly ground black pepper
• 2 pounds chicken drumettes

Directions

Preheat oven to 350 degrees F.

In a small saucepan, add the butter and melt over medium-low heat. Stir in the honey, and cook until the mixture bubbles, about 3 minutes. Remove from the heat, and stir in the vinegar, Worcestershire sauce, pecans, ground ancho and garlic powder. Season the marinade, to taste, with salt and pepper.

** Arrange the drumettes on a baking sheet, and brush each with the marinade. Bake until the chicken is cooked through, about 25 minutes. Baste once, halfway through baking time. Transfer to a serving platter and serve hot.

*Cook's Note: The ancho chile is a dried poblano chile. It is also sold as "pasilla" in the US. It is a deep red color, and the flavor ranges from mild to pungent. The rich, slightly fruit flavored ancho is the sweetest of the dried chiles. Anchos are often sold whole and can be stemmed, seeded then ground at home in a coffee or spice grinder. They can also be found at most supermarkets, Latin specialty markets or online.

**Cook's Note: Cover your baking sheet with tin foil for easy clean up and to prevent marinade from burning in the oven.

We did not include the garlic or pecans because neither of us are fans, and it was still so good!

Hope you had a great weekend!