I start my job tomorrow. My first adult, grown-up job where I go to work every day. Not just a few days a week, but every day. Phew! This could be an adjustment for me. But I am beyond excited. I spent a lot of this past week thinking about how the new schedule will affect my ability to get things done around the house. Laundry would sure be easier if I could continue to space it out over 3 weekday afternoons. But hopefully my time-management skills will get better again. One thing I learned in college is, the more I have to do, the more I get done. So here’s to hoping for more productive days.
A lot of my thought time was spent around meals, trying to imagine how it it will be to get home from work and then cook supper. I managed to throw a few extra meals in the freezer this week for those weeknights when things are crazy or I’m just lazy. But, the few I threw in won’t last long and I’m sure it will be an evolving process to figure out a new system. I’ll be sure to keep you updated when I find something that works. (Or warn you against serious mistakes that I will probably make.)
Here is one of my favorite spring vegetables, Asparagus. After a winter of mostly frozen veggies, asparagus appears all bright and crisp, the start of spring. Its always been one of my favorite vegetables, but Tyler never appreciated it until I served it to him like this. It’s seasoned and then lightly sauteed, so it’s still slightly crispy. And it takes less than 10 minutes from start to finish. These are the kinds of recipes I will need with my new job. Be sure to start it right before you eat, so it is still hot. Enjoy.
- 1 T butter
- 1 tsp chicken bouillon paste
- ½ tsp seasoned salt
- ⅛th tsp black pepper
- 4 cups fresh asparagus
- In a pan over medium-high heat, melt the butter and add the bouillon, seasoned salt and pepper.
- Add asparagus and saute for 3-4 minutes until tender.