It’s going to be a good next few days.
The 13 year old is in the school musical (she plays one of the evil eel side-kicks to Ursula the Sea-Witch in The Little Mermaid), so my soul-sister Casey is coming in for the weekend. As a result, I had put in to be off from the night job for tonight, tomorrow night and Saturday. Originally, I didn’t expect to get all the days approved, but had wanted to ensure that I would be able to go to one of the performances. As luck would have it, I got them all approved. Tonight is opening night and her PopPop will be going so that we can all go tomorrow night. I already did the food shopping and made tomorrow night’s dinner 1 Tomorrow the plan is to make Saturday night’s dinner 2, and Sunday we will be eating leftovers while I cook for the week ahead 3.
Saturday is slated to be spent buying all of the herb and vegetable plants for our garden (as well as some flowers for the front yard) and getting them in the ground so long as the rain holds off. Else Saturday will be for shopping and Sunday will be for planting. Saturday evening will see us hosting yet another friend for dinner as well along with a friend of my favorite eel.
But, most of all the plan this weekend is to rest and recharge. It looks like I’ll be working straight through until the week before Memorial Day. I am not looking forward to it. The extra time off has been lovely, but the funds aren’t there for me to continue taking all the time I need (especially since Lady Rose is treating me to another weekend at Circle of Trees in July). So this weekend has to carry me for a while. But, I predict love and laughter and friendship. I can’t wait!
1 Pasta Primavera Baked Ziti – pasta in a white sauce (seasoned ricotta cheese, blended with cauliflower pureed with chicken stock, and grated Romano studded with sauteed onions, garlic, and vegetables (carrots, peas, broccoli, and sun-dried tomato) and enhanced with a bit of shredded mozzarella
2 Deconstructed Vegetarian Tacos – a vegan substitute for the usual seasoned ground beef, served on a bed of rice with assorted toppings (chopped fresh tomatoes and peeled seeded cucumbers, grated cheddar cheese, salsa, drained niblet corn, black beans, guacamole, and sour cream) and tortilla chips
3 The plan is to make a batch of Dal, a mess of fried chicken tenders, and a pot of macaroni and cheese.