The House Hunt Continues

We have some criteria for our house hunt:
1) It has to be in an area where fH feels comfortable about me walking Bella by myself.
2) It has to have a dishwasher and garbage disposal.
3) It has to have a washer and a drier.
4) It has to be a one family residence with a fenced in back yard for Bella.
5) It would preferably be a three bedroom, a two bedroom would be fine however.
6) It would preferably have two closets in the master bedroom.
7) It has to have at least 1 and a half bathrooms.
8) It has to be in an area both convenient to fH's job as well as my future job working with my dad.
9) It has to fit in our budget.

The house we went to see last night that I was so excited about was a complete letdown. While the house itself was really cute, it was not in an area fH would want me walking alone. Since it didn't fit one of our "NEEDS," and was toeing the line on our budget, we didn't bother even looking at it. Unfortunately, since transplanting the house is not an option available to us, we must go back to the beginning.

Anyways, on to better things. Tonight I am cooking dinner and will be making Hawaiian-Style Sweet and Sour Roasted Pineapple and Red Bell Peppers published in the May/June 2010 edition of Vegetarian Times. It was originally published in Supermarket Vegan. The recipe calls for:
3-cups fresh cubbed pineapple
1-medium bell pepper cubbed (1-1/2 cups)
1-medium red onion cut in thin wedges (1-1/2 cups)
1-Tbs. Sesame Oil
1-Tbs. Vegetable Oil
1-Tbs. Light or dark brown sugar
1-Tbs. Sweetened coconut fakes (optional)
1-Tbs. Lime juice

The oven needs to be preset for 400 degrees. The pineapple, red bell pepper and red onion are all arranged on a baking sheet and drizzled with the sesame oil, vegetable oil and brown sugar, and seasoned with a little salt and pepper. They then roast on the center rack for about 30 minutes, turning once mid-way through. When they are finished roasting, a little lime juice is sprinkled on top of them, and the roasted pineapple and red bell pepper can be served atop some brown rice.

Per 1-cup serving:
Calories: 108
Protein: <1g
Total Fat: 5g
Saturated Fat: <1g
Carbohydrates: 17g
Cholesterol: 0mg
Sodium: 3mg
Fiber: 2g
Sugar: 12g

I will post a picture later, and let you know how it is.