Yay for Spring!
It’s still cold here but the skies are blue, the days are getting longer and it seems like everyone is just a little happier – myself included.
During the winter, I took a sanity break.
Here’s what’s been going on:
* I’m pregnant. 24 weeks along.
* Lauren is potty trained. Yay! I’m happy to have a break from diapers before our new addition makes his appearance.
* I got super lazy with cooking and menu planning and didn’t do it. At all. I made a menu for this week this morning, hopefully dinners will go a little more smoothly this week. I suspect they will. I have no clue if I’ll be able to keep it up when the overtime kicks in and the Mister is gone for 90 hours a week. But for right now, when he’s only gone for 60, I’m going to give it my best shot.
* Our little family still hasn’t been able to travel back to California to visit friends and family. We’re missing them so very much but are still waiting our visa extensions to come through. The FBI checks took the longest amount of time. 13 weeks. Finally, we got those back. Now it’s all in the hands of the New Zealand government. I hope they’ll be quick!
Eh, that’s all I can think of.
Here’s my menu for this week, I’ll post the recipe of our favorite dinner at the end of the week. Assuming I haven’t decided to become a hermit again.
Mon: Minestrone soup
Tue: Leftover soup & green salad & sourdough
Wed: Pasta carbonara & green salad
Thu: Veggie Egg Foo Yung & rice
Fri: Chicken Fajita Pitas, refried beans and leftover rice
Sat: Leftover/Takeaway night
You’ll notice there is nothing listed for Sunday. I don’t do Sunday’s. I’ve declared it my day off from cooking.
Want to share what you’re making this week? Head over to Org Junkie’s site and link up! Also, I’d love to know what you make for dinner when it’s just you or you and a little one. Please share with me in the comments. Thanks!