The past 48 hours feel somewhat of a blur. Sometimes I think work pow-wows on what three days in a given month all the meetings should take place on. I was running from one meeting only to be catching up at the next. BLUR.
Today we had our mock surveyors on site doing a walk-thru and that’s always good for elevating my stress levels. All is well, all is well. The ironic part of it all is that I will likely be on maternity leave when Joint Commission comes in. More ironic was that I started my position just a few short months after their prior visit. How ever does one get so lucky? 😉
Tonight I left work far later than I was planning. It all started when I nearly passed out at acupuncture. Long story, I’ll spare you the details. Let’s just say the doctor is discovering my back is a world of a mess. I’m not sure he knows what to do with me. I’ll continue seeing him…and my cutie-pa-tutie personal trainer who teaches me the craziest darn stretches and then guilts me into doing them all the time. As in, he wants me to do them twice daily but I’m lucky to get in once daily.
I know, it’s for my own good, but stretching is right up there with weight lifting – haaaate it.
When I got home from work, rather than packing and heading off on my 3 1/2 hour journey to the other side of the state for a conference, I tried on all of the new maternity clothes I bought from Gap and Motherhood.com. Mr. P sat there and watched me try everything on, critiquing it all. He then offered to lotion up my belly and finished it off with, “Yeah, I think you’re getting bigger.”
You know, the words every pregnant woman wants to hear 😉 16 weeks and 5 (almost 6!) days baked!
I’m taking a break from the bacon for some veggie delights and if I’m being perfectly honest, these potatoes stack right up!
- 2 large russet potatoes, cleaned and dried
- ½ cup nonfat plain Greek yogurt
- 2 oz (1/2 cup) 2% cheddar cheese, shredded
- 1½ cups frozen cut broccoli
- ½ tsp salt
- ¼ tsp black pepper
- Preheat oven to 400 F. Place potatoes on a baking sheet and bake for 1 hour and 15 minutes; remove from oven and allow to cool slightly.
- Cut potatoes in half length-wise. Using a spoon, remove fleshy insides of potatoes to a medium bowl, leaving ⅛ to ¼ inch potato skin. To the potato flesh, add remaining ingredients and mix well. Stuff the mixture into each potato half, mounding the mixture and lightly packing.
- Reduce oven temperature to 375 degrees and return potato halves to the baking sheet. Bake stuffed potatoes for 20-25 minutes. Serve hot.
I’m speaking at the conference tomorrow afternoon…NERVOUS!!
Off to bed.