Friday was my last day of work for THIRTEEN weeks. I know this will fly by once Shea arrives, but for now, that just seems like…forever.
I love my job and all of my staff and coworkers and walking to my car at the end of the day was this weird sense of not having closure. I was sad. I really have no idea how to describe it. Truth is, I am incapable of stepping away completely. I have my work laptop at home and it is all too ready to go. I told my coworker and friend in IT that if I’m working too much, I may have him disconnect my access from home. It’s important that I step away and learn to just…let…it…go.
So I took off 12 weeks starting NEXT Monday, October 6th and this coming week is all PTO that I took for mental health/laziness/baby prep. Truth be told, at 38 weeks pregnant, just getting ready in the morning was an event. I was whipped by the time I got in the car most mornings. Do you know how hard it is to put on nylons (very formal work dress code) when you can hardly see your feet, much less get to them? Woof. My feet were exploding from my work shoes, quite literally. It was time to hang up the suits and heels and have a few days of make-up free boxer-wearing comfort.
Speaking of feet (so appropriate to transition to food here just as soon as I quit rambling, I know!)…I am going to try to do the things mamas have encouraged me to do pre-baby…like get a pedicure, read a book, and nap as much as humanly possible. Friday’s induction or Shea’s arrival before then will be here sooner than it seems, I know.
Mr. P and I have been soaking in the last bit of our DINK (double income, no kids) lifestyle.
Mr. Prevention jet skiied today (crazy man). And ran lots of errands.
I watched about 10 hours of football and that is no exaggeration.
I cooked and cleaned and held down every couch and bed in the house for at least a little while. The hammock, too. Flat Out Love was a really cute, fun read, by the way.
And of course, I made chili.
The chili contest marches on in delicious fashion with this vegetarian (and vegan, and gluten-free) quinoa chili. The flavors were absolutely wonderful and it was simple to make. I love the staple ingredients and the leftovers were perfect for my dinner boycotts as of late. ENJOY…I know you will!
- 1 cup dry quinoa, rinsed well
- 1 Tbsp olive oil
- 3 garlic cloves, minced
- 2 yellow onions, diced
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can no salt added tomato sauce
- 1½ Tbsp chili powder
- 2 tsp cumin
- 1 tsp sugar
- ½ tsp cayenne pepper
- 1 cup water
- ¼ tsp salt and black pepper, to taste
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can kidney beans, drained and rinsed
- 1½ cups frozen corn
- juice of one lime
- Prepare quinoa according to package directions.
- Meanwhile, in a large pot or dutch oven heat olive oil over medium-high heat. Add onion and stir; cook 5-7 minutes or until translucent and softened. Add garlic and saute until fragrant, 30 seconds.
- Add in crushed tomatoes, tomato sauce, chili powder, cumin, sugar, cayenne, water, and quinoa and stir well to combine. Season with salt and pepper. Reduce heat to low and simmer 30 minutes.
- Add in beans, corn, and lime juice; simmer an additional 5 minutes.
A somewhat pathetic weekly menu as I’m not quite sure if we’ll be home or off having a baby!
Weekly Menu: September 28th – October 2nd
- Sunday: chili
- Monday: Crispy Fish Sandwiches and oven baked potato wedges
- Tuesday: Crock Pot Chicken Tacos
- Wednesday: king crab legs and baked potato, green beans
- Thursday: leftovers
6 days or less until I’m a mommy!! Eeeeeeeeeeeep!