Sunday
My day looked like this-
And this-
And I loved it. The meal I had was fish and potatoes and after I was done I overheard myself thinking, "DAMN that was good." Satisfaction.
I wanted to go to a pumpkin patch or do something Fall-ish but it was gray and rainy here and there was this voice telling me, "Do not go into the light.". I’ve been working a lot and on the side asking people if they'd like fries with that, and next week is going to be a flurry of activity. SO, a day of rest was welcomed.
It’s 8:30pm and I’m still in my pajamas and you know what? I feel great about it. And if someone asked what I did this weekend I can hold my head up high and proudly say, “I read a book.” Smile. (Did you notice the SIZE of that book on the table pictured above? The whole 600+ pages of it? The one that's been sitting on my nightstand for a year?)
I haven’t turned on the television or radio or computer until now and it’s been luxurious. Really. You should try it. Does the soul good. Besides, my hips hurt from the jog/walk I did yesterday and the 10 bazillion steps I took afterwards working at the restaurant. Why is it my legs never hurt?
Here’s my meal for the week. You didn’t think I forgot, did you?
Does this count?
Hee.
Actually, I made sausage and broccoli rabe and I haven’t even tried it yet because I had other things in the frig to eat before that. The restaurant where I sometimes work graciously gives us dinner late at night. I usually take a few bites and bring the rest home. Sometimes I freeze it in case you wonder how I survive.
You rinse the broccoli and put it in a pan to wilt until desired texture. Cook the Italian sausage in another pan, drain and mix the two together. I also add salt, pepper and sautéed garlic . You can use sweet or hot italian sausage. I figured I'd start with sweet because I can always add red pepper flakes to jazz it up.
And this-
And I loved it. The meal I had was fish and potatoes and after I was done I overheard myself thinking, "DAMN that was good." Satisfaction.
I wanted to go to a pumpkin patch or do something Fall-ish but it was gray and rainy here and there was this voice telling me, "Do not go into the light.". I’ve been working a lot and on the side asking people if they'd like fries with that, and next week is going to be a flurry of activity. SO, a day of rest was welcomed.
It’s 8:30pm and I’m still in my pajamas and you know what? I feel great about it. And if someone asked what I did this weekend I can hold my head up high and proudly say, “I read a book.” Smile. (Did you notice the SIZE of that book on the table pictured above? The whole 600+ pages of it? The one that's been sitting on my nightstand for a year?)
I haven’t turned on the television or radio or computer until now and it’s been luxurious. Really. You should try it. Does the soul good. Besides, my hips hurt from the jog/walk I did yesterday and the 10 bazillion steps I took afterwards working at the restaurant. Why is it my legs never hurt?
Here’s my meal for the week. You didn’t think I forgot, did you?
Does this count?
Special K Chocolately Delight
Hee.
Actually, I made sausage and broccoli rabe and I haven’t even tried it yet because I had other things in the frig to eat before that. The restaurant where I sometimes work graciously gives us dinner late at night. I usually take a few bites and bring the rest home. Sometimes I freeze it in case you wonder how I survive.
You rinse the broccoli and put it in a pan to wilt until desired texture. Cook the Italian sausage in another pan, drain and mix the two together. I also add salt, pepper and sautéed garlic . You can use sweet or hot italian sausage. I figured I'd start with sweet because I can always add red pepper flakes to jazz it up.
Broccoli Rabe before cooking
Broccoli wilting in pan
Broccoli Rabe with Sausage and Garlic
For the Non-Cooks - be careful how long you sautee the garlic because it burns quickly and turns bitter. I think you just cook it till it turns golden. (You Cooks can stop laughing at this bit of elementary advice because I hear you.)
I haven't tried it yet, other than to taste for doneness, so I don't have a specific recipe to point to. Just be brave in the kitchen and keep a frozen meal ready as a back-up.
Comments