It’s been a hard week. Work has been very slow, and my eye is bothering me again... which led to a sad Kait having to run in her glasses:
|Flattering, I know.|
But most of all, I miss my friends.
I’m a bit nervous about this weekend as it’s going to be my first full one alone. Andrew will be out of town for a wedding… and I will be doing everything in my power to keep myself occupied and unlonely. (Yes, I’m well aware that’s not a real word.)
It shouldn’t be too hard really; I’m sure I’m overreacting. I have a long list of things I would like to get done, including some blog layout updates, finding a mother’s day gift, and getting shoes for my friend’s wedding in August. (That should make you happy Danielle.) I also have a hike planned with one of my coworkers that I’m looking forward to.
I won’t go too much into the weekend because I’d rather recap after the fact. However, I will leave all of you with a quick, easy, and delish recipe.
The past 3 days have been a fruit and veggie cleanse for me (more on that next post) so I had to get creative last night for dinner. I have had a head of cauliflower in the fridge for a few days, so I decided to use that up. I broke it up into small pieces, and threw it into a baking dish along with some pieces of mushroom. I then drizzled some olive oil over it, followed by some Cajun seasoning and a dash of garlic powder. Mix it up a bit to get all the pieces coated.
The dish went into the oven at 400 degrees for about 20 mins or so… basically until I saw some of the cauliflower start to brown. The result was spicy and tasty, and 100% healthy. Give it a try! I stuffed it into the inside of tomato, and added a side of corn on the cob.