I don’t want to talk about this week. I don’t want to talk about the stress. I don’t want to talk about the frustration. I don’t even want to talk about the exhaustion. I just want to talk about what I’m looking forward to next…
After a week like this, I could use a massage that’s half as good as the one that Tracker gets multiple times day.
After a week like this, I could use a good run to clear my mind. Fortunately, I’m running the WOW 5K to benefit Habitat for Humanity this Saturday. As an added benefit, the start line is just on the other side of my neighborhood, so it won’t cause me any extra stress. (Knock on wood.)
After a week like this, I could use some time to relax. I have been staring at the computer a little too much lately and I’ve realized it is no way to unwind. Instead, I would much rather get out for a walk with Tracker, bake some brownies or tackle my next DIY project. (Note: I made the mason jar soap dispenser shown in that post. Love it!)
After a week like this, I could use some time thinking about someone other than myself. I have been so focused on a few assignments that I’ve let most other things slide away — and it’s no good to spend this much time in your own head.
After a week like this, I could use some quality time with Dan — no books allowed. We were so lucky to have last Sunday together, but it seems as though we’ve been going in different directions this whole week. It’s helped to spend a while every night just telling each other about our days, but I want to have a few more non-school related conversations in the near future.
After a week like this, I could use an easy, delicious meal that requires little preparation. That’s where not-quite-fried rice comes in.
Lightly adapted from Living Oriental.
- ~2 T olive oil
- 3 eggs
- 4 C cooked brown rice, cooled
- 2 zucchini, chopped
- 1 red bell pepper, chopped
- 1 C frozen corn
- ~1 T sesame oil
- Salt and pepper, to taste
- ~2 T ginger teriyaki sauce, optional*
* If omitted, use some fresh ginger.
- In a large wok, heat oil over medium-high. Break the eggs into the wok and immediately stir them with a spatula to scramble. Add in rice and toss everything together.
- Add in the vegetables and sesame oil. Toss everything together and cook for five minutes, stirring occasionally. Remove from heat. Season with salt and pepper. Mix in teriyaki sauce.
If I had felt really ambitious, I would have made two separate dishes with tofu for me and chicken for Dan. But, I didn’t and we’re still alive… Then again, it’s not yet the end of the week.