After hitting “pause” on the rest of my life in order to step up while a co-worker was on vacation, I’m really looking forward to catching up on things. I am now 100% sure that unless my day job is also my passion, I am the kind of person who needs to leave work at work. Kept in its tidy, well-defined place, ready to pick up again during normal business hours.
My cats are mad at me because I didn’t give them their usual amount of TLC last week; Dolce just followed me around everywhere I went, hoping I’d settle down so she could jump on me and snuggle. I hope make-up snuggles are good enough.
I came home from work last Tuesday and all I wanted to do was crack open a beer and bake. Kind of weird for me to actually crave a beer, but not weird when you know how good Schlafly pumpkin ale is. Multiple people, without prompting, have described it as “liquid pumpkin pie” – not overly sweet with a nice balance of pumpkin spice notes.
So bake I did – I made these chai snickerdoodle cookies and they were everything I never knew I was missing from a cookie. Chewy and spicy and sweet and doughy and so Fall. I highly recommend the recipe, but remember the #1 rule when baking coincides with a weight loss goal: Always bake on a school night. That way you can enjoy your indulgence and then take the leftovers in to work and gain new best friends, not new fat cells!
We’re still greatly enjoying our eMeals subscription, though we definitely don’t need seven new recipes a week – we like to leave at least one night open for going out to eat, and another for letting our own creativity shine. It’s nice to have someone else do the meal planning and shopping lists for a change. We’ve really liked most of the recipes we’ve tried, too.
I think I’m going to treat myself to a Harmless Harvest cinnamon and cloves coconut water – have you had it? It’s another So Fall beverage!
Monday: Broiled Salmon with Citrus Topping and Balsamic Broccoli Salad
Tuesday: Cajun Turkey Sausage and Shrimp over Cauliflower Tomato “Grits”
Wednesday: Garlic-Ginger Slow Cooker Chicken with Asian Slaw with Creamy Sriracha Dressing
Thursday: Zucchini “Spaghetti” and Meat Sauce
Friday: Lemon Rosemary Chicken Thighs with Pan-Steamed Asparagus