Hope you’ve all been well! I took a much needed vacation from blogging for the past few weeks as I’m sure you’ve noticed. The bathroom is progressing, albeit slowly. My sister-in-law got married and looked gorgeous. My finger is a million times better thanks to hand therapy and I may be able to stop going soon. Work is absolutely insane and I’m overwhelmed and stressed to the max. Oh, and the Pope took over Philly.
Because the university I work at is in Philly, we were closed on Friday as well as today – yay! That meant I got “vacation” – work at home, do massive laundry, do massive cooking. I have to say, I have not felt this productive in a VERY long time. Between Friday and today, I made 4 loaves of pumpkin bread, 1 loaf of white bread, a beef/carrot/tomato/mushroom stew, 2 batches of meatloaf, 3 pounds of turkey basil meatballs, and chicken cordon bleu. Needless to say, I’m now EXHAUSTED, but have a very well stocked freezer!
It probably sounds crazy to cook all of those things in such a short amount of time, but having an extra freezer means that I can do a lot of cooking and freeze it all for those times when we just can’t deal with making a meal when we get home from work, which is often. Plus, we have barely had free weekends since June. In October we have two weddings, in November we have another one, and in between various work functions that take over nights or weekends. But for now? No worries! We have plenty of food to keep us busy for a while 🙂