I’m finally DONE!
May was rough, but I almost feel like that was a training program for the last few weeks. A series of deadlines and work travels had me burning the midnight oil and using up any ounce of brain capacity (not to mention free time) I had.
Thankfully on late Friday afternoon, I got to submit my huge evaluation report (48 single-spaced pages of pure text plus 27 attachments) and the evaluation plan for this next grant year (another 30 pages). It was exhausting, but the silver lining is that my love for evaluation runs deep. Even as I was submitting the report, I was thinking about how we could do it differently for next year. Quality improvement at it’s finest!
Needless to say, I took the weekend (and the first two days of the week) to celebrate and let my mind relax. As an aside, if you’re near a Cheesecake Factory, you should try the blueberry white chocolate cheesecake. It was delicious, and both of us were surprised when our server told us they were taking it off the menu. I may need to venture there again before that happens…
My efforts to stay somewhat healthy amidst the stress didn’t pan out quite like I’d hoped, though what can you do? At least I tried to get a few homemade meals in the mix. I started last week with a crockpot beef stew. Despite the heat, for some reason this sounded like it would really hit the spot.
Plus this was the first beef stew recipe (I think) where I’ve used mushrooms. I actually sautéed them first, but otherwise I followed the recipe as is (this is also one of the first beef stew recipes where I’ve used tomato soup). Paired with sourdough bread, I definitely had some home cooked comfort food to get me through the week.
This weekend I made parmesan chicken in the crockpot. I meant to make it earlier in the week, but better late than never right? It was something I’d been craving the week before during my work travels, but it was never on the menu. Thankfully this was really easy to whip up, though normally I think I’d prefer making my own spaghetti sauce.
It probably doesn’t make a huge difference, but I used chicken tenderloin. It seemed to make it easier to coat the chicken to have a good chicken to breading ratio, and it made it a little easier to eat. I threw this into the crockpot before going to work on a DIY project (should hopefully have that post up in about two weeks – it’s been a long time coming!), which made the house smell fantastic by the time I got back with the dogs.
It’s also nice that you throw on the mozzarella cheese right around the time you start making the pasta (I went with whole wheat linguine), so the timing works out really well.
The next item on the docket? Meal planning for the week. Now that I’ve let myself splurge and get off schedule for the last few weeks, it’s time to buckle down and get more intention about life (more on that soon!).