Boy, oh boy, has it been a week this week. Remember how last week I said that things should settled down a bit? I was wrong. Granted, things were slower than they had been, but definitely not settled back to “normal.” Meh.
But, that’s ok. It’s life, right? Rarely do things go as expected, and the best we can do is learn to roll with it. Which I say as I am probably one of the most regimented, routine-type of people I know. I like things to go according to a schedule or plan, I hate to be late to anything, and I am not much for spontaneity, much to J’s shagrin.
Even I, though, am realistic enough to know that some things are out of my control. And what goes on at work – the pace of it, anyway, is one of those things. Traffic, is another, Lord help me. So, I keep to my scheduled, regimented ways at home and try to go with the flow as best I can at work. Lots of deep breaths, lots of reminders that it is what it is, and lots of reminding myself that I am grateful for my job and the people I work with. This too, shall pass. Whatever it may be in the moment.
You may have also noticed that I actually had a recipe post this week – whaaaat? Two, in fact. As promised, as I am coming out of the craziness of the past couple of weeks, I am finding more time and energy in the evenings to get pictures edited and posts written. The goal is to be back in full-swing this upcoming week.
As you can see on the Weekly Menu below, I’ll be spending this week remaking a few recipes, and I’ll also be finishing up some baking for Spring Sweets Week which will be here in just a couple of weeks!
Sunday – Slow Cooker Honey BBQ Venison Meatloaf, Mashed Potatoes, Roasted Broccoli
Monday – Slow Cooker Tater Tot Casserole, Stove-top Green Beans
Tuesday – Buffalo Chicken Tacos
Wednesday – Salmon with White Wine & Lemon Sauce, Roasted Brussels, Couscous
Thursday – Venison Salisbury Steak, Mashed Potatoes, Cornmeal Crusted Okra
Friday – Chicken Roll-ups, Sweet Tater Fries
Saturday – Venison Pot Pie