Weekend wrap up

I’ll start this post with the fact that I was supposed to be on weekend duty at the hospital.  Once every 5 weeks I am deemed in charge of the entire laboratory and it’s mind blowing and scary all at one time.  BUT..my amazing peer and friend offered to take my duty knowing I should be home resting with my daughter, and not enduring unneeded stress.  I couldn’t thank her enough, so left her a card and a Starbucks gift card on her desk for the weekend.  Good friends truly rock.

We had a very quiet weekend filled with normal housework, laundry, and snuggles.  I’ve learned a hard lesson that I’ve wasted far too much time stressing over cleaning and mundane chores.  So it’s been glorious snuggling up with my girls to watch a show, or take an extra 20 minutes after my J’s shower to brush and dry her hair. No…I’m never too busy for that.

This morning I had 12 miles on deck and had planned to run the miles with my friend Debra.  She texted me early at 7 am notifying me the stomach bug from hell was still in the house.  Crap.  I knew Janel was meeting me for a couple miles, but could I do 12 on my own?  You’re darn right I can, and had the help from Melissa, Seth and Janel for the first couple miles,  and my sister texting me at mile 10 that I better run faster so I could be DONE faster, LOL! It worked, I finished my last mile in 8:45 with an over all average pace of 10:06.

I came home, made some bacon and eggs, and took a very long shower as I was frozen to the core.  Despite the 30 degree temps, the wind-chill made it feel more like 17 degrees and I. WAS. COLD.  After my shower I crawled in to J’s bed, and we watched Netflix for 30 minutes.  It’s SOOOO good to see her on the mend, and able to do more ‘stuff’ each day.

Sunday Supper rolled around and I decided to make fish tacos with homemade guacamole and red cabbage slaw with a side of twice baked beans and roasted veggies.

Guacamole

3 avocados

2 cloves of garlic, minced

1 plum tomato, chopped

1/4 red onion, diced

juice of half a lime

Seasonings: kosher salt, pepper, cilantro, cayenne pepper to taste

Combine in a food processor-pulse until mixed well, but still chunky

Red Cabbage Slaw

3 cups of red cabbage, thinly sliced

1/4 red onion

juice of 1/2 lime

splash of vegetable oil/rice wine vinegar

Seasonings: salt, pepper, and cilantro

Twice baked beans

In a sauce pan add one can of red beans, one can of black beans that have been drained and rinsed

Add 1 clove of garlic, 1/4 cup of diced poblano peppers, and salt, pepper, and smoked paprika to taste.  Heat until tender, and transfer to your food processor.  Puree on high, then transfer to a baking dish.  Top with shredded cheese and toppings of choice.  Bake at 375 for 15 minutes or until cheese has melted.

The rest is pretty cut and dry.  I roasted my carrots and red peppers for 25 minutes at 375 degrees and grilled my fish for the tacos.  All in all? Delish, and healthy.

While on my run today I was reminded of so many things.  Why I love to run, how thankful I am for the support my family has, and that we need to focus on those that lift us up, not those who tear us down. And for a moment, I felt myself nearly flying.

How was your week?  Log any miles?  Make any good food?

Keep Movin’ forward, y’all!

❤ Michelle