The husband resumes 3am alarm clock calls tomorrow so we’re moving back our lives. We normally eat dinner around 7:30 but he wants to start eating a little earlier to give him more time to digest. Tonight we started on dinner at 5:30!
He had a beer; I had a few sips.
Dinner tonight was an instant made-up recipe: cranberries, walnuts, and brown rice stuffed into an acorn squash and topped with goat cheese. I have been loving walnuts lately – note to self to have them on oats soon! Check out the recipe here: Cranberry Walnut Stuffed Acorn Squash. It turned out really delicious! And totally filling.
On the side we roasted some brussels sprouts: quartered, rubbed in maple syrup, olive oil and salt, and baked for about 40 minutes at 375*.
I actually dipped mine in Fage and it was a great combo!
Along with some plain pomegranate iced tea the husband made from a hot tea collection we got for Xmas.
After we cleaned the kitchen I mopped the floor so it would be spick and span when I come down in the morning. That makes me happy just thinking about it! I’ve only got a few days left to get my whole life organized before I am faced with the 24 hour dread of school work. Hopefully I can make the most of tomorrow – it’s supposed to rain 😥
I can’t believe it’s only 7:39 and I feel like I am ready for bed – although I’m not sleepy at all!