We are trying to get some sense of normalcy back in our lives. We spent the weekend running errands, picking up the house, fixing the bathtub issue, paying bills and just generally trying to get back on track. I spent a good part of Sunday cooking meals for the next couple of weeks. It is so nice to have homecooked food. We have really been eating a lot of crap lately and have the extra pounds to show for it.
We took PS to see Alice in Wonderland Saturday night. She is a huge Tim Burton and Johnny Depp fan and loved it. I thought it was ok, but expected it to be better than it was.
I also booked us in a cabin for Memorial Day weekend. Right on the river, with fishing off the back deck. I'm not so big on fishing, but spending a weekend at a cabin in the woods, relaxing on a deck overlooking the river sounds like the best vacation ever right about now. We'll wait a few weeks and ask FIL if he would like to join us.
Work is ok. We finally hired another attorney, which takes some of the heat off of me (and means I'm no longer the low man on the totem pole--good news in this economy!). I had been working my tail off last month trying to stay ahead of my deadlines since I knew I would be out for several days at some point. Now I can maintain a slightly more relaxed pace, but I have a mediation the end of this month and a trial that is 85% sure to go in May.
Hopefully no more chaos will be thrown our way for a while, because I have been operating at maxium capacity and really need some down time. (And by down time I mean only raising 3 kids and working 10 hour days.)
2 comments:
Hugs to you. When you spend a whole day cooking, how does that work roughly? Do you freeze some things? Stock the fridge with casseroles?
Thanks! I freeze most of what I cook. Last week I started with 6 lbs of ground beef, 6 lbs. of chicken breast, 3 lbs of sirloin tips, and 5 pounds of steak. (Obviously we are not vegetarians!)
I browned most of the ground beef and froze it in ziplocs with enough for a meal. These are great for spaghetti, tacos and other quick meals. I turned the rest of the ground beef into a meatloaf and put it in the fridge for later in the week.
I took one pound of chicken breast and cooked it on the stove to make salsa chicken burrito filling and froze it for later. Two pounds went into the crockpot to make shredded barbecue chicken that was frozen. Two pounds will go into the crockpot later in the week to make chicken 'n dumplings. The remaining pound is being marinated for pineapple chicken skewers.
I split the beef tips into two servings and made beef tips and noodles. We had one for dinner earlier in the week and the other is in the freezer, ready to be dumped into the crockpot in a couple of weeks.
I cooked half the steaks for Sunday dinner and marinated and froze the remainder.
I try to do this at least once a month. My other standbys are soups, quiches and chicken pot pie.
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