I’m running on about 4 hours of sleep. Oh, not from last night. From the last two nights combined. It’s ok, you can feel really bad for me. This first day with only a couple hours of sleep was doable. But last night? Not so much. I challenge you to try and sleep with a 21 pound dumbbell on your chest. cannot. be. done.
Bean’s going on day two of a fever and will only sleep in the arms of his mommy. I know it’s super cute, but as my back becomes more and more contorted, it’s harder to appreciate.
When I looked in the mirror this morning, I nearly gasped in horror. Grey-faced, blood shot eyes and rat’s nest hair are a lethal combination, I tell you. But I couldn’t go to the doctor’s office with Bean and to work feeling sorry for myself and snapping at everyone in sight — The Mister is kind of a saint for putting up with me over these past few days; I stay happy and positive for Bean and then take it all out on him. oops.
I needed an intervention.
So I did what any other mother would do. I threw on some eyeliner, slapped on some lip balm, smoothed out my rat’s nest and chugged.
A Snapple.
(source)
It may sound silly, but with each sip, my world got better.
I put on my skinny jeans, plastered a smile on my face, hugged my Mister and started singing about fish — or trees — or waffles (I sing about a lot of random things)
Because your attitude is what you make it. And sometimes, you gotta fake it till ya make it. Today, I managed to trick myself into thinking I’m in an INCREDIBLE mood! Power of positive thinking — it works, people.
With the help of Snapple, of course.
What are your constants? What brings your day back when you feel it getting away from you?
Snapples? Cookies? Coffee? A Good cry?
For me, it’s Snapple, a hug from my Mister and a smile from my man.
For school buses, candy and promises of cheese
Categories:
Thankful
Good morning!
How is everyone? I’m so happy it’s Thursday, I can hardly stand it. But before we start going full-speed ahead with weekend exitement and hoopla, let’s just take a few minutes to reflect on the week and recognize what made our weeks so lovely.
This week, I’m thankful for…
Cracker chips
School buses – and they joy they bring my little man!
Coffee — tea – caffeine of any kind
My will power at the office to avoid the “snack table” — which contained cookies, m&ms, chips, salsa, pretzels, candy, the works!
This video
a.mazing. goosebumps every time.
my and the Mister’s date this weekend – copious amounts of melted cheese + chocolate? I’m comin’ for ya.
(source)
the family that bean has made us
productive workweeks
smelling delicious every day
What are you thankful for this week?
Happy Thursday!
One-Pot Chicken, Potatoes and Mushrooms
Categories:
Make It
I happen to have another delicious, easy recipe to share this morning! I know, I’m such a susie homemaker, aren’t I?
A slight variation from my Lemon Feta Chicken, this chicken dish is a bit more robust in that it incorporates a side dish into the cook-time. It’s truly a one-pot (er, skillet) meal that’s on the table about 35 minutes after you mince your garlic.
One-Pot Chicken, Potatoes and Mushroomslightly adapted from Food Network
3/4 pound small red-skinned potatoes, halved, or quartered if large
4-6 skinless, boneless chicken thighs (6 to 8 ounces each) — skin-on, bone-in would work just fine, but I was trying to cut fat and calories by keeping it light
10 ounces cremini mushrooms, halved
Kosher salt
1 tablespoon rosemary
2 cloves garlic, smashed
Pinch of red pepper flakes
Juice of 2 lemons (squeezed halves reserved)
2 tablespoons extra-virgin olive oil
Preheat the oven to 450. Cover the potatoes with cold water in a saucepan and salt the water. Bring to a boil over medium-high heat and cook until tender – about 8 minutes. Drain and set aside.
Pile garlic, 2 teaspoons salt and the red pepper flakes on a cutting board, then mince and mash into a paste using a large knife. Transfer the paste to a bowl. Stir in the juice of 1 lemon, the olive oil and rosemary. Add the chicken and turn to coat.
NOTE: IF YOU WANT TO DO THIS PORTION AHEAD, JUST PLACE THE CHICKEN IN A ZIP LOCK BAG OR SEALED CONTAINER TO MARINATE OVERNIGHT AND PICK UP WHERE YOU LEFT OFF THE NEXT DAY
Heat a large cast-iron skillet over medium-high heat. Add the chicken, cover and cook about 5 minutes. Remove chicken from pan and add the mushrooms and potatoes to the skillet. Return chicken to the skillet (over mushrooms and potatoes) and drizzle with any marinade remaining in the bowl and the juice of the remaining lemon.
Add a dash of rosemary and the squeezed lemon halves to the skillet; transfer to the oven and roast, uncovered, until the chicken is cooked through, 20 to 25 minutes.
When you’re done. you’ll have tender, flavorful chicken AND the perfect side dish, full of the same lip-smacking flavors — roasted potatoes and mushrooms.
