So, I did some math today, and figured out why I'm feeling so darn frazzled. Since Sunday, I have already worked 50 hours this week . . . after working tomorrow and tomorrow night, that will top off my week at 62.5 hours for the week.
Next month, I'm cutting back, needless to say.
In unrelated news, I have mixed feelings about the Quorn. I guess some people have had allergic reactions to it, (read the comments on my last post if you are concerned,) and although it tasted very good, my tummy did not like it very much. Possibly too much fiber, possibly too much processing, who knows. (I do not have mold allergies.) I will try Boca crumbles if I make this faux-meat loaf again in the future! Right now, I'm kind of stuck with a lot of it . . . unless Dan really likes it, it may "hit the bin." Hopefully, I can pawn it off on someone!
Off to make sushi for dinner -- hooray for nights off! I'm looking forward to some sushi, some time reading my book, and a nice, long telephone chat with Dan the Man. (I'm also looking forward to having him back in town this weekend, albeit very briefly, before three and a half more weeks of him on the road.)
Happy Almost Weekend, everybody!
Showing posts with label Quorn. Show all posts
Showing posts with label Quorn. Show all posts
Thursday, April 19, 2007
Saturday, April 14, 2007
frazzled.
Okay -- it's time to come clean, here. I am officially frazzled. Dan's been out of town (on tour with the band) for a week now, I haven't been sleeping well (for a variety of reasons,) and I've been working something like 60 hours a week. Good times. This week is proving to be even busier, and although I have next weekend completely off, the band will stop back in town for 24 hours (Sat-Sun), before leaving for three more weeks.
Needless to say, I had a HUGE to-do list for my one day off (today) this week. Thankfully, my friend Ann drove me around last night so I could get my errands done, and "hit the ground running," so to speak, this morning. Today, I managed to get some laundry done, but not all of the cooking projects that I wanted to accomplish. In times of greatest stress, I feel best when I'm prepared -- and a big part of that is a stock of nutritious leftovers on which I can nosh over the course of the week. Here's what I got to today:
Peanut-peanut-butter cookies. YUM YUM YUM. (Dessert makes me happy!)
I'm not a big fan of the "mock meats," nor of heavily processed foods in general, but the veggie meat loaf recipe I wanted to try called for frozen beef-type crumbles. So, I tried these -- WAY less sodium per serving than the Boca brand, which was how I made my decision between the two. Conveniently, they were the same price.
Comfort food: garlic-mashed parslied potatoes, half a baked sweet potato drizzled with maple syrup and sprinkled with salt, veggie meatloaf (very tasty -- a VT recipe from this month's issue,) and sauteed kale with garlic and S&P.
I saw these corn-pasta duckies at the store and HAD to try them in . . .
. . . Chickpea Noodle Soup! Although I didn't use chickpeas this time -- I used TVP instead. It's still just as yummy. And those pasta duckies make me smile every bite!
This is another new recipe, this time from Cooking Light -- Mexican Tomato-Bean Soup with Corn Dumplings. The only change I made from the original recipe was using fire-roasted tomatoes instead of regular ones, and this soup is EXCELLENT! The dumplings are a bit fussy to make, but cook quickly. On the side is a quesadilla made with blue corn tortillas, sauteed mushrooms and spinach, and queso fresco.
The two projects I didn't get to were sushi, which I will probably make for supper on Wednesday night before I head to church choir rehearsal, and a pan of lasagna, which I wanted to prep and park in the freezer for dinner Saturday. (I figured since Dan's only going to be in town for 24 hours, I didn't want to spend a bunch of time cooking -- I wanted a quick, pop-in-the-oven-add-salad meal.) I think I'll make the lasagna Thursday night, (my one night off this week,) since I already picked up all of the ingredients.
I hope you all found some time to relax this weekend -- off to wash some dishes before I finally have my chance to relax a little bit!
Needless to say, I had a HUGE to-do list for my one day off (today) this week. Thankfully, my friend Ann drove me around last night so I could get my errands done, and "hit the ground running," so to speak, this morning. Today, I managed to get some laundry done, but not all of the cooking projects that I wanted to accomplish. In times of greatest stress, I feel best when I'm prepared -- and a big part of that is a stock of nutritious leftovers on which I can nosh over the course of the week. Here's what I got to today:
Peanut-peanut-butter cookies. YUM YUM YUM. (Dessert makes me happy!)
I'm not a big fan of the "mock meats," nor of heavily processed foods in general, but the veggie meat loaf recipe I wanted to try called for frozen beef-type crumbles. So, I tried these -- WAY less sodium per serving than the Boca brand, which was how I made my decision between the two. Conveniently, they were the same price.
Comfort food: garlic-mashed parslied potatoes, half a baked sweet potato drizzled with maple syrup and sprinkled with salt, veggie meatloaf (very tasty -- a VT recipe from this month's issue,) and sauteed kale with garlic and S&P.
I saw these corn-pasta duckies at the store and HAD to try them in . . .
. . . Chickpea Noodle Soup! Although I didn't use chickpeas this time -- I used TVP instead. It's still just as yummy. And those pasta duckies make me smile every bite!
This is another new recipe, this time from Cooking Light -- Mexican Tomato-Bean Soup with Corn Dumplings. The only change I made from the original recipe was using fire-roasted tomatoes instead of regular ones, and this soup is EXCELLENT! The dumplings are a bit fussy to make, but cook quickly. On the side is a quesadilla made with blue corn tortillas, sauteed mushrooms and spinach, and queso fresco.
The two projects I didn't get to were sushi, which I will probably make for supper on Wednesday night before I head to church choir rehearsal, and a pan of lasagna, which I wanted to prep and park in the freezer for dinner Saturday. (I figured since Dan's only going to be in town for 24 hours, I didn't want to spend a bunch of time cooking -- I wanted a quick, pop-in-the-oven-add-salad meal.) I think I'll make the lasagna Thursday night, (my one night off this week,) since I already picked up all of the ingredients.
I hope you all found some time to relax this weekend -- off to wash some dishes before I finally have my chance to relax a little bit!
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