Monday, February 7, 2011

A case of the Mondays...

So I'm having a bit of a rough day today....or a horrible case of the Mondays if you will.

I woke up with a headache that has just sort of stuck with me all day. My computer keeps freezing and then won't turn back on for 10 minutes once I shut it off. And I'm just being thrown all of these projects at work that I'm having a hard time keeping up with. So I'm taking a 10 minute break to clear my mind and write this. Hopefully it helps!

I'll just be glad once 9:30 rolls around and I'm on my way home finally. I have to work at my second job tonight. Woo-hoo. :( But it's extra money and it's easy work. I could just use going home and taking it easy today of all days.

I've never been a fan of Mondays.

Thankfully Kevin took me to lunch at my favorite place, Goldberg's. And he made me laugh and laugh and laugh. It lightened my spirit and put a bit of a bounce in my step. He knows just how to make me smile. :)

So hopefully that good spirit follows me throughout the rest of the day. It's almost 2:30, afterall. I just need to take my worries and stress and put them in God's hands and know he'll take care of me. He always has!

I encourage those who are having bad days to take a moment to stop, breathe and think about all the good things God has given you...instead of all the bad that's happening right then and there. Because after the bad day ends, it'll be all gone but all those good things will still be there. That is what I'm trying to do.

See, I feel better already. Back to work! :)


Thursday, February 3, 2011

Cooking during a winter storm...

So Kevin and I got snowed in on Tuesday so we decided to make the best of it by making a delicious meal!

Here's what we made: Braised Mushrooms with Buttered Angel-Hair Pasta

1 ½ pounds mixed fresh mushrooms
3 tablespoons olive oil
3 garlic cloves, crushed
1 tablespoon fresh thyme leaves, or 1 teaspoon dried
1 cup reduced-sodium chicken broth
1 teaspoon coarse salt
9 ounces fresh or dried angel-hair pasta or linguine
2 tablespoons butter
2 tablespoons finely chopped flat-leaf parsley Freshly ground black pepper ½ cup finely grated Parmigiano Reggiano cheese

1. Bring a large pot of water to a boil for the pasta.
2. Slice mushrooms into halves or quarters. Heat oil in a large saucepan over medium heat. Add garlic, mushrooms and thyme, tossing until garlic begins to soften. Add broth and salt. Cover and simmer 7 minutes.
3. Cook pasta. Drain and return to warm pan. Stir in butter and parsley, tossing to combine. Divide pasta among 4 serving plates. Make a well in the center of the pasta and fill with mushrooms. Drizzle mushroom cooking liquid over the top and season with black pepper. Sprinkle with cheese. Serves 4.

Per serving: 480 calories, 22g fat, 60 mg chol., 16g prot., 45 g carbs, 3g fiber, 810 mg sodium.

I think he likes it!

We watched the Great Outdoors while we ate, then Turner and Hooch later because there was nothing else to do.

Nellie loves her Kevin!