Saturday, May 30, 2015

An ode to Friday's

This week has been absolutely, positively, no good, very bad, rough, exhausting, and all of the other aboves that you can even imagine.

I so enjoy having a Monday thru Friday daytime job (much better than hospital night shift work) but it really, REALLY makes me savor the Fridays that much more.

And once Friday has been fully worked, I am thoroughly happy.

We have been without our administrative assistant this week and the WHOLE office has felt it.
It was only a 4 day week because of Memorial Day Monday holiday and I was the only nurse actively seeing patients through Thursday evening.

And so many days this week, I've been off a whole day since not working Monday...

And anything that could go wrong - Did.

I KNOW you can relate to this kind of week.

My night of on-call was THE busiest night of call that I have ever experienced.
My phone rang pretty much constantly.
Thank the Lord that Roger was home and able to tend to a sick child while I was taking calls and leaving to go assist people (I seriously don't mind doing this because in my line of work, families are at a very vulnerable time and I'm just glad I can be there to walk them through the rough parts).
Needless to say, I got a whopping 2 hours of sleep that night.
Then had to work all day the next day as well.

Thursday night, I went to bed at 7:45 PM and did not even move once until 4:30 AM. (and once my alarm did go off, I was tempted to just keep on snoozing)

(poor sick little girl from not sleeping the night before either...)

Thank goodness I didn't have any pressing matters to handle on Thursday Day because seriously...

I'm getting old and lack of sleep is so much harder to bounce back from.

But, Friday.

I am never so happy to see Fridays as I am to see them now.

And currently, our weekends are actual weekends.

Both of us are able to be off together and Its so, so nice.

But all too soon, the weekend is over.
Time moves faster now and will not slow down for anything.
and Monday is always there, just waiting around the corner...

Then it all starts again.

Until next time, my sweet, sweet Friday :)

I'd like to thank Pinterest for the awesome inspiration for this post.
Bye Felicia.

Monday, May 25, 2015

Baked Sweet and Sour Chicken

I have to get this recipe in a place where I don't have to go searching for the recipe every time I want to make it.
This is one of Hailee's favorite dinners.
And I don't make it very often because I don't like to fry stuff.
I don't like grease popping out all over the place and making a mess [and burning me in the process]
and frying food is bad for you.. Mmm'Kay??

So, I had a go to recipe on Pinterest for this amazing chicken, but for some dumb reason, every time I try to get to it, it redirects me to other places. Hence the need for One Place I can always find the recipe...

Baked Sweet and Sour Chicken

3-4 boneless, skinless chicken breasts (about 2 pounds) cut into tiny pieces
Salt and pepper to taste
1 cup cornstarch
2 large eggs, beaten
1/4 cup vegetable oil

*sweet and sour sauce*


Preheat the oven to 325 degrees F.
Cut the chicken breasts into 1-inch pieces.
Season with salt and pepper.
Place the cornstarch in a bowl.
First, toss the chicken in the cornstarch to make sure it's good and coated.
Whisk the eggs together in another bowl.
Heat the oil in a large skillet over medium heat until very hot and rippling.
Dip the cornstarch-coated chicken pieces in the egg and place them carefully in a single layer in the hot skillet.
Cook for 20-30 seconds on each side until the crust is golden but the chicken is not all the way cooked through (this is where it's really important to have a hot skillet/oil).
Spray your baking dish with non stick spray.
Place the chicken pieces in a single layer in a 9X13-inch baking dish and repeat with the remaining chicken pieces.
Once you've gotten all your little chicken pieces fried up and in the baking dish, pour in the sweet and sour sauce. Stir and make sure they're all coated. I cheat and use store bought BUT, if you're feeling all Martha Stewart, I'm sure you could whip up your own sauce. [Ain't nobody got time fo that]
BAKE in the 325 degree oven for one hour, stirring the chicken bits around every 15 minutes to ensure that all the little chickens are good and coated with sweet and sour sauce.

I get requests for this one frequently from my family.

And for those of you that like pictures more than words...

and just because I can,
and because I could listen to Jared Leto's voice All. Day. Long...

you are welcome.

Sunday, May 10, 2015

better in your sea.

New. New. New.


 a little more "country" than I'm used to ;)
It's amazing the difference new strings can make.
I never want to put it down now.
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