Resolve – Turns out I don’t have any

I had this big plan to start this week off right. I SWORE that I would 1) exercise the minute the kids left for school and that 2) I wouldn’t hit Starbucks today. So far, neither of those things has happened. As it is, I am 2 hours into my day and I haven’t gotten a darn thing done. I swear that the pile of books next to me on the desk is growing while I type. I managed to hit Starbucks on my way home from drop-off, so right there the plan went out the window. Exercise? I am not even going to pretend I can make that work today. I have been trying to accomplish some research this morning, but it keeps rabbit holing and I am getting nowhere fast. I am in dire need of some organization, and a refill on my Starbucks! How did I go from having 80 hours a week so completely mapped out to the minute that I got “nearly” everything accomplished, to having all this time and now I get nothing done? Am I really that flighty??

This weekend was the first time that my husband and I have been out to dinner without the kids in 8 months. Because he has a job now, we actually called a sitter and agreed to join a friend for dinner – out. Emotionally, it was a very mixed bag. On one hand, I was THRILLED to get out of the house. It was nice to have a great meal, that wasn’t wholly cooked by me. It was fun to put on nice clothes and look like I meant to style my hair. It was fun to do something different. It was fun to have adult conversation (Did you say something about SpongeBob?). On the other hand, I was still very stressed out about spending any money and this was a nice restaurant. No way were we getting out of there for less than $100, not to mention the cost of the sitter. We are hardly ahead of the game at this point. Even though it was nice to have someone else cooking, I actually really LOVE to cook. I like when I get to put the menu together and do the work to bring it all to the table. Of course, this way, we each got something different and new, which I couldn’t exactly offer at home. I also missed the kids. I am used to having our weekends be just us five. I guess I am a little too attached to the little monsters – LOL! Anyway, it was only for a couple of hours and we all survived. The kids went bowling with the sitter and had pizza out. The dinner did cost us what I thought it would, but that is OK. We certainly don’t intend to live like this every day. Or even once a month. Those days are over.

This week I am trying to put together a menu that lets me use up some of what I already have. All of my lettuces in one area of my garden started to bolt so I had to harvest the whole lot of them. I also have all my beets ready, which means I also have beet greens to use. We are going to be salad-ed to death this week! I am planning to do a miso-crusted salmon from the Food 2.0 book. I like this guy’s style, but the book is oddly laid out. I made his Fire Orange Chicken last week. It was delicious! I was worried that it would be too spicy, but it mellowed out and was perfect for the whole crew. I didn’t have time to get step-by-step photos myself, so I am including the one from the book here. Recipe below. BTW, the Habanero chili powder was an excellent addition. However, it was like tear gas when I first added it to the pot. My eyes teared and my nose ran for a better part of the day, so just beware. In addition to the salmon and many salads this week, I plan to make potstickers/dumplings in a pho broth. Likely to make spicy chicken wings, since this is a good, easy meal for us to eat during Monday Night Football (I just eat, I don’t actually watch). I will likely round it out with another random recipe or something from the freezer, since I want to make some individual pot pies, but currently don’t have the space to freeze them. My kids LOVE pot pies. Now that the weather has turned cold, who can blame them.



4–6 skinless, boneless chicken breasts, cut in chunks


1/4 tsp Habanero chili powder

Finely grated zest of 1/2 orange


3 tbsp tomato paste

1 tbsp tomato puree


1/4 tsp ground cinnamon

2 tsp shredded pickled ginger


1 tsp ground coriander

1/4 tsp sweet smoked paprika


500 ml (16 fl oz) Sauvignon Blanc or other dry white wine

2 tsp toasted sesame seeds


1 1/2 tbsp unrefined light brown sugar

1 tsp minced garlic


4 tbsp tamari

Kosher salt and freshly ground black pepper


1 tbsp chopped fresh parsley leaves



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