Minutes – August 16, 2016

::grateful – We’ve had a few unseasonably cool days this week!  OMGosh, 70-ish degrees in August!  It’s been delightful, especially since I’ve had to spend a great deal of time up on roofs at work this week, performing inspections and looking for leaks. I’m thrilled with the cloud cover and sprinkles.

::tired – Running ragged this week.  Back to school things,  taking care of Mom P. things, doctor’s appointments for Mr. Pea and getting The Architect set up in his new digs.  Maybe it’s just age, but Dang!  I just don’t have the stamina I used to have, or the ability to breeze through my days.

::frustrated – Lost yet another Fitbit. I love love love tracking my steps and exercise every day, but have always hesitated at the investment in the more high tech trackers – the ones that come with a real wristband that buckles so it can’t just go missing from a pocket or waistband.


Oh heck, why don’t I just come right out and say that I’d really like an Apple Watch.  Hear that Apple?  If you offer me one for review, I’d be happy to oblige.  (Maybe Mr. Pea will actually read the blog…hint hint.  Oh wait.  I don’t think he even KNOWS that I have a blog!)

::delicious – summer doldrums in the kitchen.  All I really want is a big bubbly pan of lasagna, but it’s too hot to turn on the oven. So – we’ll compromise with

  • Chicken Cacciatore and a Big ‘Ole Salad
  • Leftovers – clear out the fridge so there’s room for a watermelon
  • Steak Tacos, Black Beans and Guacamole
  • Ratatoulli, Baguettes
  • Turkey Sandwiches and Jicama Slaw
  • Salmon, Saffron Rice and Peas
  • Grilled Sausage, Corn, and Tomato Salad

::busy  – We’re hitting the bike trails this weekend – Yeah!  It will likely be hot, and I’m sure I’ll complain a bit, but it will be fun. And good for us.

Image Courtesy - Tyler Florence, Food Network
Image Courtesy Tyler Florence, Food Network

Dream of Lasagna.  Keep the Faith

angela pea

One thought on “Minutes – August 16, 2016

  1. Angela, give a crockpot lasagna recipe a try. We eat it year-round without heating up the kitchen — it’s so good and gushy that I rarely make it in the oven anymore!

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